Janice Tripepi

Ask most cooks or chefs what the one ingredient is that they cannot do without, and most of them will answer salt.  Now I know that nature provides this in her usual abundant way but I really do cherish this snowy bounty.  Finishing any dish off with a sprinkling of homemade flavoured salts guarantees that extra little trinity of flavour, colour and aroma.

Salt is figuratively, and was once literally, worth its weight in gold.  A mere dash of a few grains of salt lifts a dish out of a drab Victorian Sepia photograph devoid of all colour into a mighty mega pixilation of resplendent beauty and mouth tingling flavour.

Salt was the currency in which Roman soldiers were paid.  The Italian word for salt is sale, ergo Salarium, a Roman Soldiers monthly stipend and we have all had a ‘salacious’ thought or two!  Since 2000BC we have been preserving our food with it and we continue to bath in it.  Let’s face it; we actually can’t live without it.

These three Finishing Salts are motivated mostly by what’s currently growing in my garden, ie. Rosemary, lemongrass and curry leaves.  Don’t make enormous quantities at any time, unless you intend to spread the joy around in the form of gifts from your kitchen.   These three finishing salts are just the ticket for winter roasts, soups and stews. 

It’s a real pity that these blogs don’t have a ‘scratch-and-sniff’ function.  Trickyricky got all excited when he got a hit of the Rosemary & Lemongrass fleur du Sel Salts in the lounge, thinking that I was making fresh focaccia in the kitchen. 

These aromatic grains are perfect to add a final flourish to your food and only your imagination can limit the number of tasty combinations lurking in your grocery cupboard.  At the risk of going all Martha on the crowd, they are a great way to use up old jam jars or spice bottles.

Bubbles and I had a great time picking herbs together.  She is on of those dogs who eats most of the plants in my garden most days.  Her favourite is definately lemon grass!

Rosemary & Lemongrass Fleur du Sel

I bought this little bag of Fleur du Sel from Die Winkel in Paternoster.  This is the culinary laboratory of our dear blogger Kobus, known to us as Sardines on Toast and I both admire and adore his passion and creativity in the kitchen.  I have travelled all the way from Durban on a few occasions in search of a plate of his extraordinary food!

Rosemary & Lemongrass Fleur du Sel

Ingredients

3 sprigs of Rosemary

2 stalks of lemongrass

1 cup of fleur du Sel (or any other salt)

1 jar

Method

This is a perfect way to use old jars up – and an old spice bottle of this makes an excellent little gift for a visitor to your kitchen.  Don’t throw away glass jars, repurpose them.

Remove all of the needles off the sprigs of rosemary.  Clean the tough outer layers of the lemongrass of until you are left with a pencil thin soft shaft of lemon heaven. Chop the lemongrass finely and combine all three ingredients in your food processor for 3 minutes.

Store in a glass jar or salt box

Perfect sprinkled on Focaccia, Grilled Fish or braai’d fish, Thai Soups and curries, and any lamb dish especially as a finishing for a rack of lamb, or braai’d lamb chops.

 

 

 

 

 

Porcini & Shitake Mushroom & Truffle Oil Himalayan Pink Salt

 

 

 

 

Ingredients

1Tbs dried Porcini Mushrooms

1Tbs dried Shitake Mushrooms

1/2Tbs Truffle Oil

1 cup of pink Himalayan Salt

 

Method

This take a bit of muscle power but finely chop the dried mushrooms and combine them in with the salt and 1Tbs of Truffle oil in your food processor for 3 minutes.

 

 

Store in a glass jar or salt box

Perfect on Cauliflower soup, Mushroom Omelette, Mushroom Risotto, Butternut Risotto, Fillet Steak, Dippy soft boiled eggs (sublime) we had it for breakfast this morning,  and again any bread or Focaccia.

 

 

 

 

 

 

 

 

 

Smoked Paprika, Dried Red Chilli and Curry Leaf Rock Salt

 

In my garden I have a beautiful curry leaf bush.  These leaves are used in all of my Indian curries and have the most magnificent perfume and flavour.

 

 

Ingredients

2 dried red chillies

1Tbs of smoked paprika

1 cup of rock salt – you can substitue with any other type of salt.

 

 Finely chop your dried chillies and combine all three ingredients in your food processor for 3 minutes.

Store in a glass jar or salt box

Fabulous over pork chops, stuffed fillet of pork, roasted tomato soup, ribs, and serve in a little dish to accompany meatballs or falafel.

 

 

Remember that you can use any salt with any number of other ingredients in your store cupboard and herb garden.  How about dried olive and rosemary salt or Lemon & thyme salt or or or …. the combinations really are endless.  Have fun – there are no rules!

 

 

I wish you a wonderful week filled with opportunity, peace and

Lashings of laughter.

 

As always

Buon appetito

Xx

jan