VARIETY - BLOGIt’s recipe time... - 28/01/2016
Rosemary Lemon Sea Salt
1 cup coarse sea salt
3 tablespoons fresh rosemary leaves
Zest from one lemon, grated
Combine ingredients in a food processor and pulse until all ingredients are of similar size and combined. If you do not have a food processor, chop the ingredients used for flavour as small as possible.
Combine the flavouring with the salt in a bowl and stir well until combined.
Pour onto a baking sheet or a piece of parchment paper and allow to air dry for 2 days, stirring frequently. Alternatively, you can also "heat dry" in the oven at 170°C/325°F/Gas Mark 3 or lower for 2 hours, stirring frequently.
Once dry, store in an air-tight container
Spiced Glazed Walnuts
a drizzle of olive oil
200g walnut halves
2 tsp brown sugar
1 tsp cayenne pepper
3 sprigs of rosemary, finely chopped
1 tsp Maldon sea salt
These are great warm, served as a bar snack or tossed through a salad, or served cold with cheese...
2. Add the walnut halves and the brown sugar, and toss them together for a few minutes, until caramelised
3. Stir in the cayenne pepper and rosemary and season with salt and pepper
4. Stir everything together gently over a medium heat for a further 1–2 minutes, then tip into a bowl and serve
OR... if you’ve made the Rosemary Lemon Sea Salt... use this!