CHEESE STRAWS
2 x 500 g rolls puff pastry
1 egg
150 g mature cheddar cheese
15 g Maldon salt
2 g black pepper
5 g smoked paprika
1 tablespoon chopped parsley
Roll out one roll of puff pastry, brush with beaten egg. Grate the cheese and sprinkle over the pastry, season with salt, black pepper, smoked paprika and chopped parsley. Roll out remaining roll of pastry, brush with egg. Place on top of the cheese topped pastry and roll out a little more - this will compact the pastry together.
Trim the pastry until square. Cut into strips, twist the strips into the shape of a cheese straw, brush with egg, season with salt and place on a baking tray. Bake in a hot oven at 210º C for 8-10 minutes until golden brown. Remove from the oven and allow to cool, remove from the tray and store in an airtight container.
HAWAIIAN BLACK SALT AND BUTTERED POPCORN
300 g popcorn
30 ml vegetable oil
15 g butter
15 g Hawaiian black salt
Place the vegetable oil in a saucepan and when warm, add the popcorn cover. It should take around 5 minutes before the popcorn starts popping. Melt some salted butter and toss the popcorn into the butter and season with the Hawaiian black salt.
HIMALAYAN SALT CRYSTAL CURED SALMON TROUT WITH PINK PERUVIAN SALT FOCCACIA, WINTER GREENS AND A GARLIC AND PARSLEY EMULSION
Cured Salmon Trout:
25 g Himalayan salt
25 g Khoisan table salt
100 g sugar
1 side of trout (about 300 g)
(Serves 5)
Mix salt and sugar and spoon half on to a tray. Place the side of salmon on the salt and sprinkle over remaining salt sugar mixture. Allow to cure for 3 to 4 hours.
Foccacia Bread:
500 g flour
15 g yeast
15 g salt
300 ml water
30 g honey
40 g oil
150 ml milk
1 egg
15 g garlic
15 g thyme freshly chopped
15 g oregano
10 olives, de pipped sprinkled over
(Makes 1 loaf)
Garnish:
5 g chopped garlic
8g dried thyme
8 g dried oregano
chopped olives to taste
Pink Peruvian salt
To make Foccacia: Mix the dry ingredients, then add all the wet ingredients together and mix well in a mixer until all the ingredients are incorporated. Allow to prove or rise in a warm spot in the kitchen for half an hour or until it doubles in size. Then roll out and top with with the remaining ingredients to season. Allow to prove again until double in size. Place in the oven at 180ºC for 20 minutes.
Winter Greens:
10 g watercress
10 g baby leaves
salt to taste
10 ml olive oil
juice of half a lemon
Wash the greens, place into a mixing bowl, season with salt, olive oil and lemon juice.
Garlic and Parsley Emulsion:
100 ml milk
1 clove garlic
200 ml vegetable oil
few sprigs of parsley
In a blender add the milk and garlic. Blend until fine, then drizzle the oil in slowly, until the sauce begins to emulsify.
SEARED TUNA, FENNEL SALAD, TRUFFLE OIL SERVED WITH MALDON SALT AND VINEGAR SAUCE
Seared Tuna:
350 g tuna, fresh
20 g Maldon salt
15 g olive oil
( Serves 4)
To sear the tuna, season with salt, place in a hot pan and sear both sides until lightly brown, a minute or two only. Chill the tuna for a few hours, covered with was paper in the fridge. When ready slice.
Salt and vinegar sauce:
15ml malt vinegar
15 ml white wine
25 ml cream
15 g butter
15 g Khoisan salt
In a hot saucepan, reduce vinegar by half, then add the white wine and reduce by half again. Add the cream and reduce by half. Add salt. Drizzle the sauce over and around the tuna.
Fennel Salad:
2 large fennel bulbs, thinly sliced
12 sliced cocktail tomatoes
¼ sliced onion
15 g sprouts
1 of leek, sliced
pinch salt
pinch pepper
few leaves parsley
10 ml olive oil
5 ml truffle oil
Maldon salt
Lightly toss all salad greens together and drizzle
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