Unless you’ve been living under the sea, you’ll have at least heard of the low-carb or ketogenic way of eating, if not already experimented with it or even made it a way of life.
Which is why we were so delighted to get this original creation from Braeden Royal, chef-in-the-making student at Jackie Cameron’s School of Food & Wine. Braeden shared that he was particularly interested in creating this recipe because both his parents have been on the ketogenic diet for almost 6 months. He says, ‘they are looking incredible! They have so much more energy and are rarely negative, always finding the positive side to everything. When my mom first started making low-carb recipes, they struggled to feel full on the diet, but that’s the whole thing isn’t it? How carbohydrates and sugars are the ‘quick-fixes’ for us all, making us more hungry more often. Just cutting out carbs and sugars can make such a difference and I’m happy to share this recipe to show how it can be done!’ Braeden had a lot of fun coming up with this Tequila Sunset recipe which came out of planning and playing on the popular combo of Tequila, salt and lemon.
Braeden’s Ketogenic Taco dish
Here’s what you get:
Cheese taco shells
Salted Tequila-pulled pork
Yellow and red peppers
Charred lemon wedges
A pile of Oryx desert original salt crystals
A nest of purple cabbage with a salsa topped with a cheese shard
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!
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.
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!
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.
“Focaccia Bread is a beautiful and versatile Italian Style Flat Bread, generously seasoned with Oryx Desert Salt & Pepper as well as a good quality Extra Virgin Olive Oil.The focaccia bread makes a perfect partner with steamed fresh mussels – truly heaven on a plate” – Chef Angie BoydRecipe by Chef Angie Boyd and Chef Peter Ayub of Sense of Taste Chef SchoolContinue reading FOCACCIA BREAD AND FRESH BLACK MUSSELS
We love bagels with Smoked Salmon, Cream Cheese and Capers. But there are so many sumptuous fillings… like Camembert Cheese, Parma Ham and Caramelised Onions….or Peppered Pastrami and Gherkin Relish! Bagels are different and not your everyday bread roll, so a nice treat to have with a decadent filling of your choice. And bagels are so easy to make!