Here is one for autumn. One of Jackie Cameron’s most frequently requested recipes, this warming dish is so flavourful and yummy, and best of all, perfect for those of us avoiding carbs.
- Separate, whisk egg whites until firm peaks are visible.
- At the same time heat a small pan and cover with butter, non-stick.
- Fold in lightly whisked egg yolks to egg whites and add to pan.
- Allow to cook on low heat until brown/golden, before putting under the grill.
- After a film has formed on surface add mozzarella cheese (40g).
- Allow to rise and cheese to melt before adding 70/100g of spicy lamb neck curry down centre of omelette, fold and serve on warm plate.
- Top with a large dollop of sour cream and micro greens
Spicy Lamb Neck Curry
- 500g Lamb Neck
- 10g Ginger grated
- 100g Masala Powder
- 4g Mustard Seeds
- 3g Cumin Seeds
- 3g Turmeric Powder
- 2g Coriander Seeds
- 2g Fennel Seeds
- 4g Cinnamon Powder
- 4g Ginger Powder
- 1 Medium Onion
- 2 Tomatoes
- 5g Garlic
- 30g Tomato Paste
- 20g Butter
- 35ml Oil
- half a tsp of Oryx Desert Salt
- Heat butter and oil.
- Slice onions and add to medium pot.
- Allow to cook and become golden brown.
- Add spices and cook.
- Add tomatoes and tomato paste.
- Add lamb neck and 700ml of water or stock and allow to simmer/cook for 9 hours.
- Allow cooling and remove all bones and shred finely-heat on service.
This one is for our furry four-legged companions and comes from our wonderful friends at Sense of Taste Chef School. They’re introducing a dog called Batman! Batman is the mascot for the Sense of Taste Chef School and is Chef Peter’s Baby Boy who goes everywhere with him. And Batman wants to be a Chef when he is big
One of the dishes Batman likes Chef Peter to make for him is Turkey, Lentil, Spinach and Butternut Meat Balls. (one of Batman’s favourites) And as Chef Peter would season all his dishes for 2 legged folk – he seasons Batman’s dishes with Oryx Salt. After all the flavour and seasoning of any dish is paramount.
This recipe makes enough for 3 to 4 meals
- ½ Cup Brown Rice
- 2 ½ Cups Turkey Mince
- 2 Cups Finely Chopped Spinach
- 2 Cups Brown Lentils
- 2 Cups Shredded Butternut
- 1 ½ Cups Pearl Barley
- 3 Tablespoons Olive Oil
- Oryx Desert Salt to season all ingredients
- Sprinkle of Oryx Desert Salt when serving
- Cook the brown rice, lentils, barley – as per instructions on packet – and allow to cool
- Cook Spinach and Butternut in some water until tender – allow to cool
- Season Turkey meat as well you barley, brown rice, spinach, butternut with Oryx Desert Salt
- Combine all ingredients together with olive oil
- Roll mixture into “meatball shapes” – not too big – not too small
- Place the meatballs onto baking tray and bake in the oven at 180’C for about 20 min – until Turkey is cooked
- Allow to cool – sprinkle with Oryx Salt and serve to your 4 legged children
Chef’s Tip: You can make a bigger batch of these meatballs – double the recipe – roll into meatballs and freeze before baking. When needed simply defrost and bake!
Some people say don’t mess with a recipe that’s perfect and hey, the Margarita, with its minimal ingredients is classic for a reason. But when we asked Izelle Hoffman for her take on this classic, she dreamed up this smoky piece of magic – making the perfect classic margarita…well we think, just a little more perfect! Tequila, lime juice… are we feeling the Mexican vibes?
Preparation time: 5 Minutes
• 1 part tequila
• 1/2 part triple sec liqueur
• 1/2 part lime juice
• 1 lime wedge
• Oryx Desert Smoked Salt
• Cubed ice
• Use a chilled margarita glass of your choice
• Place all of the ingredients in a shaker and shake well for at least 30 seconds to chill the liquid.
• Run the lime wedge around the outside of the rim of the glass before rolling the rim in the Oryx Desert Smoked Salt.
• Double strain the mix into the glass and garnish with the lime wedge before serving.
Thank you, Izelle for this summer treat!
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!
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!
Continue reading FISH FOR COMPLIMENTS WITH THIS DELICIOUS TROUT DISH
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
Continue reading DIY 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:
Continue reading DIY RED WINE & HERB SALT SEASONING
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