Goodies to Give

Today I decided to make some spiced salts to package as gifts. Mostly I use these as finishing salts in a dish to add a punch of flavour, in place of regular salt - it’s an easy way to elevate the flavour of your dishes and they are super simple to make. I find the best salt to use is the flaky salt crystals you can crush between your fingers. Maldon is my preferred brand, but Saxa also has one now, that is readily available in the supermarket.

Don’t forget to label the jars and include some serving suggestions. Lemon Salt This is delicious sprinkled on chicken, fish or vegetables just before serving, or perfect for the rim of a Margarita glass.

240g or 1 packet sea salt crystals
grated zest from 3 -4 lemons.

Method

1. 1. Spread the grated rind between 2 sheets of absorbent kitchen paper and leave for 1/2 hour to absorb any moisture.
2. Mix with the salt crystals. Spread on a baking paper-lined tray, and allow to air dry overnight. Some recipes require baking it in a very low oven till dry, but I find you loose the real lemon tang and also the colour.
3. At this stage you can give it a quick pulse in the food processor, or use the mortar and pestle. I usually don’t bother.
4. Now spoon or funnel into glass jars for presentation.

[message_box title=“Top Tip” color=“yellow”]You’ll only use the zest for this recipe, but don’t let all that amazing juice to go to waste. Zest the citrus first, then juice the lemon as well. You can freeze the juice for later use.[/message_box]

Mediterranean Spiced Salt

240g or 1 packet sea salt crystals
4 tbs cracked black pepper
2 tbs garlic granules
4 tbs dried basil leaf
4 tbs Herbies Italian Herb mix
2 tbs Herbies Tomato powder

Method

1. 1. Mix all the ingredients together well. Pulse in a food processor or use a motar and pestle if you like.
2. Package and store in airtight containers

Asian Spiced Salt

240g or 1 packet sea salt crystals
2 tbs Chinese five spice powder
200g Sichuan peppercorns
4 tbs Herbies Kaffir Lime Leaf granules

1. Roast the Sichuan peppercorns in a hot, dry frypan until smoking but not burnt.
2. Let them cool, and process in a food processor, or use a mortar and pestle, until it is the same size as the salt crystals
3. Now add the salt crystals, Chinese five spice powder and lime leaf granules, and pulse a couple of times to incorporate the flavours. don’t let the mix get too fine, I prefer it a little on the chunky side.

You can adjust the amount of Sichuan peppercorns to suit you own taste. There is nothing really precise about the measurements of these spiced salts.

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