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
Thank you to the Jackie Cameron School of Food of Wine for this fabulous recipe! Now you can make your own smoky spare ribs at home with all the pleasures of homemade smoky sauce – just add a twist of Smoked Oryx Desert Saltfor that final smoked touch!
Half a cup Soya Sauce, Kikkoman
Half a cup Honey
Half a cup Maple Syrup (this can be replaced with honey)
8 minced Garlic cloves
1. Season Ribs evenly with all the dry ingredients
2. Place all wet ingredients into a slow cooker including garlic
3. Add seasoned ribs and mix well with the sauce until evenly coated
4. Cook for 4 hours on high or 7-8 hours on low
5. Turn ribs every couple of hours for even cooking
6. Once cooked transfer the meat to a chopping board and cut into individual ribs.
7. Use leftover gravy as a sauce
8. Sauce can be reduced to become more sticky and gooey.
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.
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.
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!
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.