Rosemary & Lemon Sea Salt Recipe
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dutchfood.about.com
Rosemary & Lemon Sea Salt
Photo © Karin EngelbrechtFlavored salts are all the rage in Dutch restaurants right now, but there's no reason why you can't recreate this chef's trick at home. I've come up with a simple rosemary and lemon salt that will complement almost any type of meat or poultry.
Coarse salt serves as a base. I like coarse sea salt, but mineral salt does nicely too. I simply mix the ingredients together in a food processor, but if you don't have one, use a mortar & pestle or place the ingredients in a strong plastic bag, seal and bash with a rolling pin.
Use my rosemary & lemon salt as a rub to jazz up your Sunday chicken roast, sprinkle over oiled pork chops, lamb steaks or vegetables before popping them in the griddle pan, or simply serve a little bowl on the table, instead of your usual table salt.
Prep Time: 2 minutes
Total Time: 2 minutes
Yield: Makes 1/3 cup.
Ingredients:
- 3 tbsp coarse salt
- 1 tbsp chopped fresh rosemary
- 1 lemon (zest only)
Preparation:
Add the salt and rosemary to a food processor. Zest the lemon over the bowl (I find this is easiest using amicroplane grater, so you don't get any bitter pith). Blitz in the food processor until the salt becomes a little finer and is well mixed with the flavorings.
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