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KETO TEQUILA SUNSET

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

And chiffonade basil

Keto Tequila Sunset

Ingredients:

  • Pork shoulder 125g
  • Tequila 30ml
  • Smoked paprika 2g
  • Lime juice 15ml
  • Soy sauce 15ml
  • Garlic 1 clove
  • Cumin 2g
  • Cheddar cheese 1/2 cup grated
  • 20g butter
  • Honey/stevia 10ml/5 drops
  • Tomato 1/4 cup.Chopped
  • Red onion 1/4 cup chopped
  • Purple cabbage 1/2 cup sliced
  • Lemon juice 10ml
  • Parmesan cheese Garnish
  • Fresh basil Garnish
  • Oryx desert salt. 1/8 cup
  • Lemon wedges. 1/2 lemon

Method:

  1. Marinade the pork shoulder overnight in the tequila, smoked paprika, lime juice, soy sauce, garlic and cumin.
  2. Roast in the oven at 190°C for 1 hour.
  3. Place the cheese on a lined baking tray into a circle or large cookie cutter the size of your taco, making sure there are no gaps. On average this cheese amount will make two-three tacos.
  4. Place into the oven at 150°C until melted, take out and fold over a rolling pin to the correct shape of a shell.
  5. Shred the pork and fry in butter and the honey.
  6. Mix tomato and red onion with the lemon juice, season well and place into cabbage leaf/nest.
  7. Fill the taco with the pork, remaining cabbage.
  8. Place a pile of salt and lemon wedges on the side with the accompanying salsa.
  9. Garnish with basil leaves.
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Oryx salted coffee caramel tiramisu

Sense of Taste School have taken our theme of coffee and salt and created a glorious twist on Tiramisu adding crunchy toasted coffee beans and Oryx Salted Coffee Caramel. A coffee-licious combination!

TIRAMISU FILLING

INGREDIENTS:

  • 1 cup – Mascarpone Cheese
  • 1 cup – Fresh Cream
  • ½ cup – Castor sugar
  • 4 – Free Range Egg yolks
  • 2 leaves – Gelatin
  • 4 tablespoons – Rum or Brandy
  • 2x – boxes boudoir biscuits (Finger Biscuits)
  • 1 cup – Good quality filter coffee
  • 4 tablespoons – rum or brandy
  • Good quality Toasted Coffee Beans and Ground Coffee Beans for dusting
    Salted Coffee Caramel – see recipe below  

METHOD

  1. Whip the cream to soft peak stage.
  2. Mix the mascarpone and whipped cream together.
  3. Soak the gelatin leaves in cold water and squeeze dry.
  4. Whisk the yolks, rum and sugar together to the ribbon stage.
  5. Fold the thick egg mixture into the cheese mixture.
  6. Gently melt the gelatin and stir into the mixture.

SALTED COFFEE CARAMEL

INGREDIENTS:

  • 1 cup – White Sugar
  • 4 tablespoons – Water
  • 1 cup – Cream
  • 4 tablespoons – Salted Butter
  • 2 tablespoons – Good Quality Ground Coffee Beans
  • 2 teaspoons – Vanilla essence
  • 2 teaspoons – Oryx Salt

METHOD

  1. Place the water, ground coffee and sugar into a clean saucepan and set over a low heat.
  2. Dissolve the sugar completely before allowing to come up to the boil. Brush the sides of the pots continuously to keep crystals from forming.
  3. Boil until the sugar turns a deep caramel colour.
  4. Remove from the heat and immediately whisk in the cream.
  5. Place back over a gentle heat and stir until smooth.
  6. Remove from the heat and stir in the butter, salt and vanilla.

PUTTING YOUR TIRAMISU TOGETHER

  1. Place a layer of boudoir biscuits into the base of 1 large or 10 individual dishes.
  2. Mix the coffee and rum together and drizzle over the biscuits to soak them.
  3. Drizzle the salted coffee caramel and sprinkle over some toasted coffee beans
  4. Spoon a layer of tiramisu filling over the soaked biscuits.
  5. Repeat these layers until the dish is full.
  6. Dust the surface of the tiramisu with the ground coffee and toasted coffee beans and a final drizzle of the Salted Coffee Caramel
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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!

Continue reading A TENDER AND DELICIOUS FEAST OF HONEY-GARLIC GLAZED BRISKET

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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

Continue reading DIY 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:

Continue reading DIY RED WINE & HERB SALT SEASONING

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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.

Continue reading Pete Kirk’s Three Salts Rub

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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
Continue reading FOCACCIA BREAD AND FRESH BLACK MUSSELS
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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