Salt is to food what love is to life. Without them, they both are tasteless.
Now I know that flavoured salt is nothing new or original. But it’s something I use regularly these days, so I just had to make a post about it. Flavouring salt is very easy and takes 2 minutes to mix and about an afternoon to dry in the sun. Super easy! To top it all: it is not only a great staple in the kitchen but also makes a great gift! Especially for those friends of mine who love cooking.
I'm going to show you how I made Rosemary and Lime Salts, but with the help of a few kitchen utensils and the warm South-African sun (you can do a quick stint in the oven if necessary), you can infuse salts with other herbs and citrus, edible flowers and many more.
You need 1/2 cup of coarse sea salt and 3 large twigs of rosemary.
Strip the leaves from the twigs and use your mortar and pestle, food processor or scissors to get you it as fine as possible. Mix with the salt in a flattish bowl. Let dry in the sunny the whole morning or afternoon.
Use in your stews, over your lamb roast, as a compliment to roast chicken, in your potato salad to add flavour, in your bolognese sauce with spaghetti and over tomato on a gourmet sandwich with rich white cheese.
You need 1/2 cup of coarse seas salt and one medium sized lime.
Grate away the green part of the lime skin. Mix with the salt in a flattish bowl. Squeeze a bit of lime juice in over the salt mixture. Let dry in the sunny the whole morning or afternoon.
Use over fish (great with salmon YUM!). It is great to season steak for tacos and for brining any pork or chicken you plan on cooking with citrus. And sprinkle it over melons - you'll be surprised!