Salt-diva Izelle Hoffman creates a succulent dish using brisket (also known as corned beef – so called because the meat was often treated with large grained rock salt, also called “corns” of salt). The brisket has been cured (or pickled) in a seasoned brine. Create a tender and delicious feast! I might give this ago in the Weber!
Have you noticed how already, the days are flying by? Sometimes in the mad crazy hustle of our busy lives, it can be a relief to stop, even if for only a moment. In the midst of the whirlwind of our to-do lists and appointments, as we find ourselves running to keep up with our own lives, rushing into the shops to buy our groceries, flinging foodstuffs into our trolleys, we rarely stop to think about where everything comes from.
That’s why we want to talk about going back to the source this month. When we don’t know the origins of our food, it’s easy to feel disconnected from it, as if where it comes from has nothing to do with us – all we have to do is buy it and eat it. We take a very different approach. We think there is something deeply grounding and nourishing about knowing where the food you eat has been grown and produced.
You may have felt the satisfaction of growing your own vegetables, fruit and herbs in your garden. But it can be almost as rewarding to shop at farmer’s markets, getting to know the people who make the cheese and bread you buy, meeting the different farmers who sell you fresh eggs, asparagus, gourmet mushrooms, saying hello to the producers who cure the bacon you love and make the best pies.
We want you to feel just as good about knowing exactly where our 100% pure and natural Oryx Desert Salt comes from. We’d like you to know that it has its origins in the 50 km2 salt pan situated in the remote pristine unpolluted pristine Kalahari desert. The source of our salt can be found in the ancient Dwyka rock formations, through which the underground streams flow, geo-scientifically tested to be 250-300 million years old.
These underground streams converge and replenish an ancient underground lake of 55 million tons from which the salt water is pumped, laid out on the pan under the hot Kalahari sun and naturally sun-dried. This cyclical process lives in harmony with the natural rainfall and the surrounding environment.
We believe Oryx Desert Salt is so much more than just a product on a shelf. It’s a journey that we take over and over again. And it always begins at the source.
Nothing much to say about this lovely creation from Izelle Hoffman other than its great and that you should dive straight in – we think this one’s a fabulous catch!
And now for something completely different …. To clean a greasy pan, just sprinkle some Oryx Desert Salt until it covers the grease entirely. After 20 – 30 minutes, wash the pan as usual. The salt absorbs the grease, making it easier to clean.
This is our third recipe in our DIY SALT ‘n SEASONINGS series. Rosemary and mustard is the perfect combination to create any honey and mustard dish to die for! All it needs is a drizzle of raw honey and you are ready to impress even your mother-in-law! Thank you Izelle Hoffman.
Rosemary Mustard Salt Seasoning
Following on from Pete Kirk’s recipe we continue with our theme SALT ‘n SEASONINGS – why? Because our wonderful partner-in-salt lifestyle chef Izelle Hoffman came to us with a fab idea of creating a series of customised sizzling season mixes based on Oryx Desert Salt especially for us!
Izelle says: “I love making use of raw honey in my recipes, and these seasoning mixes are no exception. Raw honey creates magic once it’s added to the season; and it works well whether it’s used for meaty dishes or vegetables!”
These recipes use small quantities so once it’s mixed up you’ll have enough to fill a 100g bottle with a little bit extra.
The instructions for all the mixes are basic, easy and simple but have a BIG flavour!
Give them a try! Here’s the first one:
Pete Kirk, the Head Chef at The Walled Garden and Potting Shed Restaurant kicks off a series of recipes for rubs and flavoured salts with his own salt rub or seasoning. Pete says, “I have two passions in life; cooking and gardening, so I feel privileged taking on the role of Head Chef at Knights. I am fortunate to be able to cook my choice of seasonally inspired food in a beautiful environment that’s always changing with season.
Some more fun with our Black & White theme continues! Our friends at Sense of Taste have come up with this fabulous creation making Hake Roulades using Oryx Desert Salt. Not only does it look sensational, but the taste combinations are incredible! Try it out for yourself!