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A TENDER AND DELICIOUS FEAST OF HONEY-GARLIC GLAZED BRISKET

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!

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DIY ROSEMARY MUSTARD SALT SEASONING

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

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DIY RED WINE & HERB 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:

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Pete Kirk’s Three Salts Rub

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.

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BLACK VELVET CAKE WITH SALTED LIQUORICE GANACHE & ITALIAN MERINGUE

Sense of Taste have created black and white magic with their wizardly inventiveness. Not only with taste but also texture – the soft, dark,  moist cake paired with lusciously piquant liquorice ganache and smoothy, creamy meringue. Not as complicated as it seems and it doesn’t get much better than this! 
Recipe by Chef Angie Boyd and Chef Peter Ayub of www.senseoftastechefschool.com Continue reading BLACK VELVET CAKE WITH SALTED LIQUORICE GANACHE & ITALIAN MERINGUE
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FOCACCIA BREAD AND FRESH BLACK MUSSELS

“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 Boyd
Recipe by Chef Angie Boyd and Chef Peter Ayub of Sense of Taste Chef School
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ORYX SMOKED SALTED & SESAME CRUSTED BAGELS

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!

Recipe by Chef Angie Boyd and Chef Peter Ayub of Sense of Taste Chef School  Continue reading ORYX SMOKED SALTED & SESAME CRUSTED BAGELS

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Gluten-Free Butternut Banana Bread Muffins

Izella Muffin Recipe

We asked Izelle to contribute a recipe for our celebration of Bread & Salt theme this month and in true inimitable Izelle style, she’s come up with a scrumptiously unique twist to an old idea: Banana Bread gets a complete make-over with these 12 divinely delicious muffins: made with butternut, banana, sweetened with honey and dates and as an added bonus, gluten-free!

Get baking! (We did, immediately!) Continue reading Gluten-Free Butternut Banana Bread Muffins