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Seasoned Autumn/Winter 2019

* Preserving the Harvest * Sweet & Salty * Seasoned Greetings * Sea Salt Differently

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* Sweet & Salty
* Seasoned Greetings
* Sea Salt Differently

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SEAS<br />

NEDF REE<br />

AUTUMN/<br />

WINTER<br />

19<br />

Preserving the Harvest<br />

Sweet & Salty<br />

<strong>Seasoned</strong> Greetings<br />

Sea Salt Differently<br />

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Welcome/<br />

Nights are drawing in, mushrooms are starting to appear in<br />

the fields, my fishy diet of mackerel is moving over to squid,<br />

blackberries were early this year and abundant (now in the<br />

freezer) and for the first time my wood store is ready for the<br />

winter and some wood fired cooking. I love my wood fired<br />

oven. You can cook a pizza in 60 seconds and then shut it<br />

right down and smoke off things like roasted vegetables to<br />

give a rich smoky caramelised taste – the garlic cloves are<br />

always the prized find.<br />

I have had some great experiences this summer meeting<br />

passionate people while touring around the UK with James<br />

and others. I spend much of my time explaining the science<br />

behind taste and why the minerals in the salt we use to season<br />

makes such a difference to the way we experience flavour.<br />

One such evening was spent with Paul A Young in his Soho<br />

kitchen demonstrating chocolate innovation and how he uses<br />

Cornish Sea Salt to such good effect. Salt is like the volume<br />

button for flavour with different elements giving the bass,<br />

middle and treble notes. Paul put sea salted caramels on the<br />

map and I think it is still my favourite of his creations,<br />

although the chip shop caramel shows what can be done.<br />

Back in 2012 we came up with the recipe for making flaky<br />

salts that taste as good as the mineral rich Cornish Sea Salt<br />

Crystals (long story about pretty or tasty salts). The soft<br />

flakes melt quickly in the mouth giving a sweet salty taste<br />

making them a perfect finishing salt. This product was an<br />

overnight export success story. High export demand has<br />

meant that it is only now emerging into the UK market.<br />

Well worth trying if you like your salt.<br />

Philip Tanswell<br />

Managing Director & Chief Salt Geek, Cornish Sea Salt Co.<br />

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Contents/<br />

As the days start to<br />

shorten and autumn sets<br />

in, many of us naturally<br />

turn to comfort food, rustic<br />

warming meals and<br />

enjoying the harvest at<br />

home. This is my favourite<br />

time of year as a chef, with<br />

an abundance of root<br />

vegetables and pumpkins from the garden,<br />

meats from the farm and apples from the<br />

orchard. Cornish Sea Salt is a great tool to<br />

preserve this harvest, cure meats, and<br />

season all your favourite dishes.<br />

We’ve focused on seasonal dishes that the whole family<br />

will enjoy, including; the Ultimate BLT sandwich made<br />

with your own home-cured bacon, harvest squash gnocchi,<br />

a roast chicken with a twist and a classic pulled pork roll<br />

with apple sauce.<br />

Here at Cornish Sea Salt, ‘Sweet & Salty’ is a real theme for<br />

us and to celebrate the relationship with Paul A Young<br />

we’ve been inspired to create a Salted Toffee Apple recipe<br />

perfect for Bonfire Night or an autumnal treat. We are also<br />

celebrating Goatober this season with our Goat Tagine<br />

recipe packed with both sweetness and aromatic spices.<br />

Cornish Sea Salt Flakes, Crystals and Simple Seasonings are<br />

ideal in the kitchen to take a humble family-favourite and add<br />

a twist that amplifies the natural flavours in a dish. We are<br />

excited to reveal more new Cornish Sea Salt seasoning<br />

blends coming soon, and for more information and recipes<br />

check out the Cornish Sea Salt website and Instagram feed.<br />

James Strawbridge/<br />

Development Chef & Salt Sommelier, Cornish Sea Salt Co.<br />

An Introduction to<br />

Curing / 8<br />

Learn how to cure your own bacon.<br />

Goatober / 19<br />

16<br />

Q&A<br />

Meet<br />

SUZANNE SKERRY<br />

Meet Suzanne Skerry -<br />

our Sales Director<br />

She reveals why the<br />

perception around sea<br />

salt is changing.<br />

We’re giving you a sneaky peek of one of our<br />

newest flavour inventions: Cornish Sea Salt with<br />

Lemon & Pepper.<br />

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Photo credit: Maxine Kirsty Sapsford<br />

Key Recipes/<br />

Squash Gnocchi with<br />

Sage & Bacon / 12<br />

Sweet & Salty / 20<br />

Meet award-winning chocolatier Paul A Young and learn<br />

how to make his favourite Cornish Sea Salt recipes.<br />

Spatchcock<br />

Chicken / 17<br />

Salted Caramel<br />

Brownies / 23<br />

Goat<br />

Ta gi ne / 18<br />

Vodka Cured<br />

Salmon / 28<br />

-<br />

a<br />

<strong>Seasoned</strong> Greetings / 26<br />

Our top recipes for the festive season including figs in<br />

blankets, turkey nuggets and a vodka inspired festive tipple.<br />

Figs in<br />

Blankets / 30<br />

Cornish Sea Salt is Healthier / 35<br />

Why Cornish Sea Salt enhances flavours<br />

whilst reducing sodium.<br />

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6<br />

The Cornish Harvest<br />

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It’s the perfect time<br />

of year to use Cornish<br />

Sea Salt in your kitchen<br />

and preserve this rich<br />

seasonal harvest.<br />

Salting food not only adds flavour, but helps to keep<br />

ingredients in your larder long into the cold winter<br />

months. Fruit from the hedgerow and apples from the<br />

orchard can be fermented, meats can be dry cured and<br />

vegetables pickled or brined.<br />

/7More recipes / cornishseasalt.co.uk/recipes<br />

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8<br />

An Introduction<br />

to Curing<br />

Since ancient times people have been using salt to<br />

preserve meat and fish, and the methods and techniques<br />

may have changed but the chemical properties of salt, that<br />

have a unique reaction when left in contact with raw food,<br />

remain the same and are as useful today as they were a<br />

thousand years ago. The process draws moisture out of<br />

your food via osmosis and helps to dry out meat or fish<br />

that can then be smoked or stored for longer.<br />

• Daily method. For daily dry curing you will need an appropriate<br />

food-standard tray or plastic box and it is best to store this in the<br />

fridge or under 5˚C. You can also use plastic ziplock bags or ceramic<br />

pots to cure in. For this basic curing method cover your food with<br />

cure and rub it into the meat or fish, then replace the cure over several<br />

periods in the curing process. Each day you will notice the liquid<br />

pulled from the meat or fish will pool in the tray and need pouring<br />

away. Less and less will come out of the curing process each day and<br />

the meat texture will get firmer as the colour of the flesh gets darker.<br />

This basic dry-cure method means you are able to observe the<br />

process first-hand and watch the process of osmosis in action.<br />

• Salt-box method. Another excellent method for curing is to place<br />

your meat or fish into a plastic box and cover with the cure. Ensure<br />

that you use at least 2% weight of salt to the weight of meat (up to 5%<br />

salt is the maximum level to keep the food palatable). This method<br />

involves spreading your cure over the product in a box and turning<br />

it to get a good even coating across the surface. It is a good method<br />

for then finishing off by air-drying or smoking.<br />

• Total immersion method. This is an expensive and long curing<br />

process that is most popular for Parma-style ham, prior to<br />

air-drying. It requires lots of sea salt, in the region of 20kg for a small<br />

leg of pork. The technique is relatively straightforward. Start by<br />

finding a large plastic food container and pouring in a third of your<br />

salt. Then place the meat in and completely cover with the cure.<br />

Apply a little pressure on top too with more salt. For the immersion<br />

curing method there is no need to empty off liquid as it will get<br />

absorbed into the salt. Use a plastic box so that you can see through<br />

to make sure there are no gaps where the joint is exposed. When the<br />

ham has lost 30% of its original weight it will be ready to eat. As a rule<br />

of thumb, cure for at least 3 days for every kg of pork and then air dry<br />

for 6-12 months.<br />

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9<br />

TRY THIS By curing bacon with<br />

different salt seasonings you can<br />

create a distinctive flavour<br />

profile for your cure. Try having<br />

a go with our Umami, Smoked<br />

or Chilli Simple<br />

Seasonings.<br />

More recipes / cornishseasalt.co.uk/recipes<br />

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10<br />

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IN SEASON<br />

Cured Bacon<br />

/11<br />

Serves: 8-12<br />

7 Days<br />

Always wanted to cure your own bacon? Well we’re here to show you how! With a little time,<br />

planning and, of course, a little Cornish Sea Salt magic, it couldn’t be easier.<br />

Ingredients:/<br />

1kg / 2lb 4oz pork belly middle bacon<br />

500g / 1lb Cornish Sea Salt Crystals<br />

500g / 1lb brown sugar<br />

2tbsp juniper berries, crushed<br />

1tbsp yellow mustard seeds<br />

2tsp Chilli Hit Simple Seasoning<br />

Visit our website to find out how<br />

to make the ultimate BLT<br />

Method:/<br />

Mix all of your salt, sugar and spice ingredients together in<br />

a bowl and store in an airtight container. This is the mix<br />

that you will use as your cure over the next week.<br />

Start by rubbing 100g of the cure into the pork meat<br />

evenly coating the pork belly with the cure, using 25% on<br />

the fat and the rest on the meat and leave for 24 hours. You<br />

can use a ziplock bag or larger Cornish Sea Salt catering<br />

pots, to put the pork into and store in your fridge.<br />

The next day pour off any water that has been drawn out<br />

of the meat and top up with another 100g of your cure in<br />

the same split over the belly pork. Repeat this process for<br />

another 5 days.<br />

Your bacon will firm up and darken slightly in colour.<br />

After dry curing you will need to rinse off the cure in a<br />

little water. Pat dry and then wrap in muslin. Store in the<br />

fridge and consumer within 2-3 weeks.<br />

More recipes / cornishseasalt.co.uk/recipes<br />

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12<br />

IN SEASON<br />

Squash<br />

Gnocchi<br />

with Sage<br />

& Bacon<br />

Serves: 4<br />

Prep Time: 1 Hour<br />

Cook Time: 30 minutes<br />

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/13


14<br />

Method:/<br />

Peel and roughly chop the squash and boil for 15-20 minutes until soft.<br />

Drain thoroughly and then push the squash through a metal sieve, or a<br />

potato ricer, to make a smooth purée. Allow to cool and mix in the<br />

flour. Beat in both egg yolks and a pinch of Cornish Sea Salt Flakes<br />

until it forms a dough. Knead to ensure it is smooth.<br />

Roll the dough on a floured surface into a long thin sausage then cut<br />

into 1 inch pieces to form the gnocchi. Using the prongs of a fork, make<br />

an indentation into the top of each gnocchi.<br />

For the pesto, grind the sage leaves, pumpkin seeds and Chilli Hit<br />

Simple Seasoning together in a mortar and pestle to form a paste. Stir<br />

in the Parmesan, lemon juice and olive oil.<br />

Fry the bacon in a pan and when the oil starts to be released stir in the<br />

kale and fry until crispy. Then add the pesto.<br />

Drop the gnocchi into boiling, salted water and cook for a couple of<br />

minutes. The gnocchi are ready when they rise to the surface of the<br />

water. Remove, drain and toss in the pan with the bacon, kale and pesto.<br />

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15<br />

Ingredients:/<br />

For the gnocchi:<br />

750g / 1lb 10oz butternut squash<br />

300g / 9 oz flour<br />

2 egg yolks<br />

Pinch of Cornish Sea Salt Flakes<br />

Ingredient:/<br />

For the Pesto:<br />

12 sage leaves<br />

50g / 2 oz grated parmesan<br />

1 tbsp olive oil<br />

1 tbsp pumpkin seeds<br />

1 tbsp lemon juice<br />

Pinch of Chilli Sea Salt<br />

To ser ve:/<br />

150g / 5oz diced bacon<br />

100g / 4oz kale<br />

More recipes / cornishseasalt.co.uk/recipes<br />

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Meet<br />

SUZANNE SKER RY<br />

/16<br />

What’s your role at Cornish Sea Salt? I am one of the<br />

company Directors and I head up supermarket sales and<br />

export sales at Cornish Sea Salt.<br />

What part of the job do you enjoy the most? I love the<br />

trade shows – meeting all our fabulous international<br />

distributors and buyers old and new. Our network of<br />

distributors is an extension to our very own sales team – I<br />

love it when they become as passionate about Cornish Sea<br />

Salt as we are. A lot of day to day business is over email or<br />

phone. Actually meeting our customers face to face is the<br />

part I really enjoy. I remember when Cornish Sea Salt started<br />

exporting seven years ago – it was after SIAL – the large<br />

international B2B food show in Paris. That gave us a huge kick<br />

start in internationalising the business.<br />

Is the public perception around sea salt and healthy<br />

eating changing? There is much more awareness today<br />

about the health benefits and much better taste you get from<br />

using sea salts compared to table salts. So more and more<br />

consumers are buying into the category of premium salts<br />

– both sea salt and rock salt. Chefs on TV are using premium<br />

salts more and more and this is having an influence on many<br />

households . The sea salt category is growing at 13% each year<br />

and this is the ONLY salt in the category to be in growth.<br />

Other salts, eg table salts, are in decline.<br />

Another great statistic is that over the last 12 months 25% of<br />

households in the UK bought into the sea salt category.<br />

Healthy eating , a rise in scratch cooking , celebrity chefs on<br />

TV and key influencers using premium salts have all played a<br />

part in growing the category.<br />

Do you have a favourite sea salt to use at home? If so,<br />

what’s your salty recipe? I have to say, my favourite has to<br />

be the Flakes. I love the flavour and texture, they finish any<br />

dish. I lived in Italy for ten years and used to watch Italian<br />

grannies cooking. Now I cook so much Italian food. I’m yet to<br />

find a better combination than a pinch of Cornish Sea Salt<br />

Flakes sprinkled over a fresh Caprese salad. I also love<br />

experimenting with our Simple Seasonings blends. With two<br />

teenagers in the house any simple cheats are welcomed, and<br />

Spatchcock Chicken with a sprinkle of our newest Lemon<br />

Pepper Cornish Sea Salt is a definite family favourite.<br />

What do you do to relax? Well despite all the flying<br />

around I do for work, I am not put off at all and I love to travel.<br />

I have a very long bucket list and have got so many places I<br />

really want to see and explore. I love the sun and most of my<br />

holidays are in warmer climes. When I am not exploring the<br />

world I love spending time with the family – husband, two<br />

daughters and two spaniels. We love going for walks on<br />

Sundays.<br />

What part of Cornwall do you find the most<br />

beautiful? One of my favourite places we often take the dogs<br />

to is Lerryn. I love it for the wooded valleys, unspoilt Cornish<br />

scenery, and the show of bluebells is just stunning in spring.<br />

I also really love Fowey – it has a continental vibe to it – the<br />

cafés, bars, little boutiques and walk to Readymoney Cove.<br />

Suzanne x<br />

Q&A<br />

Full story at / cornishseasalt.co.uk/blog<br />

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IN SEASON<br />

Spatchcock Chicken<br />

/17<br />

Serves: 4<br />

1 Hour<br />

Ingredients:/<br />

For the chicken:<br />

1 x 1.5kg chicken (approximately)<br />

2 tbsp Cornish Sea Salt Lemon<br />

Pepper Simple Seasoning<br />

4 tbsp olive oil<br />

Method:/<br />

Spatchcock the chicken, or ask your butcher to do this. It is pretty simple to do at home, all<br />

you need is a strong set of kitchen scissors or poultry shears. Take your whole chicken and<br />

cut from the bottom vent either side of the backbone up to the neck.<br />

These two cuts will go through the rib cage and leave you with the spine to make some<br />

chicken stock or discard. Then turn the chicken so that the skin is facing upwards. Apply<br />

firm downward pressure with the heel of your hand onto the breastbone until you hear a<br />

small crack and the chicken can be arranged flat on a baking tray.<br />

Place two skewers through the chicken at diagonals through the thighs and breast, so that<br />

the bird can be easily turned whilst cooking. Sprinkle over the lemon pepper seasoning<br />

and oil and, leave covered for as long as possible, 4-6 hours will really infuse the flavour.<br />

Preheat your oven to 180˚C. Wrap the meat in foil and cook on a baking tray for 25 minutes<br />

then remove the foil and bake for another 20 minutes. Rotate every 10 minutes or so and<br />

brush with the marinade.<br />

Remove the chicken from the oven and serve on a board with fresh herbs for extra aroma.<br />

Carve the Lemon Pepper chicken and serve with seasoned chips and vegetable kebabs.<br />

More recipes / cornishseasalt.co.uk/recipes<br />

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18<br />

IN SEASON<br />

Goat Tagine<br />

Serves: 4<br />

2-3 Hours<br />

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Ingredients:/<br />

For the tagine:<br />

750g diced goat shoulder (substitute<br />

with either lamb or mutton)<br />

1 tsp Cornish Sea Salt crystals<br />

1 tbsp ras el hanout<br />

1l chicken stock<br />

200g canned tomato<br />

200g chickpeas<br />

150g diced white onion<br />

100ml red wine<br />

4 cloves of garlic, finely chopped<br />

1 tbsp parsley, finely chopped<br />

1 tbsp mint, finely chopped<br />

1 tbsp root ginger, grated<br />

1 red chilli, deseeded and finely diced<br />

1 tbsp olive oil<br />

Method:/<br />

Heat your oil in a casserole pan and add your goat<br />

meat, Cornish Sea Salt and ras el hanout<br />

seasoning. Sear on a high heat for 5 minutes until<br />

the meat is browned.<br />

Add the onion, garlic, chilli and ginger and cook<br />

for another 5 minutes.<br />

Next add in your red wine to deglaze the pan and<br />

keep all the yummy umami flavour from the pan.<br />

Follow with stock, tomatoes and chickpeas. Turn<br />

down the heat and cover your pan. Cook for 2<br />

hours on a low heat, stirring occasionally.<br />

Add freshly chopped herbs before serving.<br />

You can make the couscous in advance or serve<br />

warm with the Goat Tagine. In a saucepan heat a<br />

little oil and then add in your couscous. Stir until<br />

starting to warm and then cover with boiling<br />

water. Remove from the heat and leave to rest for<br />

10 -15 minutes.<br />

Fluff up the couscous with a fork and add in finely<br />

chopped nuts, herbs, lemon and chopped apricot<br />

along with a generous spoonful of harissa.<br />

Serve warm with your goat tagine and some<br />

grilled flat bread.<br />

Goatober…<br />

In 2011, Erin Fairbanks and renowned cheesemaker Anne Saxelby wanted to end the<br />

practice of wastefully sending young billy goats to slaughter that the dairy industry had no<br />

use for. Goatober was born and with it a month-long celebration of putting goat meat on the<br />

menu of restaurants around the world and encouraging people to try cooking goat at home<br />

themselves. Goatober spreads the word that goat meat is delicious, ethical and sustainable.<br />

/19<br />

More recipes / cornishseasalt.co.uk/recipes<br />

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20<br />

Sweet<br />

& Salty<br />

An Interview With Paul A Young<br />

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Photo credit: Maxine Kirsty Sapsford<br />

/21<br />

Photo credit: Olympia<br />

If you love chocolate, you’ve probably heard all about chocolatier, Paul A Young, already. We<br />

were delighted to welcome Paul to the Cornish Sea Salt club when he made the decision to<br />

move to us as his salt supplier, for the first time in 13 years. Based in Soho, he’s creating some of<br />

the most exciting flavour combinations we’ve ever come across. Paul’s Sea salted caramels are<br />

some of the most awarded in the world.<br />

What makes your chocolate so good? Our methods<br />

result in what I believe to be a better chocolate. We only use<br />

natural ingredients and chocolate from the very best<br />

producers. We have no artificial flavourings, stabilisers or<br />

preservatives so our chocolates need eating quickly when<br />

fresh. We create every product by hand from the beginning,<br />

so the filling, the shell, the coating and decoration. Really, it’s<br />

down to the ingredients; if the chocolate doesn’t taste well<br />

balanced and rounded then there is no way of improving this.<br />

Chip Shop Caramel, Rosemary and Olive Oil Gianduja,<br />

Sourdough, Buttermilk and Sea Salt: you’ve got some<br />

of the most unusual flavour combinations we’ve ever<br />

heard of. How do you come up with these unique<br />

flavour s? Inspiration comes from everywhere… from an<br />

ingredient, a smell, a feeling or from taking time to play with<br />

the chocolate and ingredients. We then find different types<br />

of chocolate to pair with the ingredient or vice versa and<br />

begin to melt and blend the chocolate with the ingredients to<br />

see how they perform… will they become a caramel, a ganache<br />

or a bar of chocolate? It’s a process that can take from a few<br />

hours to a few weeks. We don’t know how long it will take<br />

until we begin the process. We then create samples of the<br />

finished chocolates and taste them over a one to two month<br />

period to confirm their shelf life and flavour. Decoration and<br />

shape are very important so this happens once we have the<br />

flavour and recipe finished. It’s then time to launch the<br />

products into our shops and on social media.<br />

What has been your greatest triumph and disaster?<br />

Paul first created his sea salted caramel in 2004 when adding<br />

salt into caramel was very new and experimental. It’s still our<br />

biggest selling chocolate.<br />

My biggest disaster was when I created a Stilton truffle in<br />

2006 and they fermented and burst open overnight… the<br />

addition of a generous amount of port solved this problem.<br />

In your opinion, what is so special about sweet and<br />

salty flavours together with chocolate? Adding salt<br />

into chocolate has become so mainstream now, but it’s all<br />

about getting that balance right. When you do, the salt brings<br />

the chocolate alive and can enhance the flavours and complex<br />

notes within it. It’s not easy to get right, but when you do, we<br />

can’t get enough of it. I think it is something very human,<br />

opposites attract and they can be balanced so well that we get<br />

addicted to it.<br />

How would you describe the flavour of Cornish Sea<br />

Salt and why do you choose to use it in your<br />

chocolates? The flavour of Cornish Sea Salt is sweet and<br />

one that develops without any bitterness or harsh aftertaste.<br />

I’ve chosen to use it because I wanted a salt producer that<br />

uses a benign process, and from a company that respects the<br />

environment and the impact it has. The flavour is of course<br />

important and the aftertaste has to balance well with our<br />

different varieties of chocolate. Cornish Sea Salt<br />

complements the chocolate and doesn’t drown out any of the<br />

complex flavours. It’s the best sea salt I’ve used and I’ve tried<br />

them all I think, and only choose to use something that I can<br />

use across many different applications and flavour profiles of<br />

chocolate.<br />

What’s next for Paul A Young? We are now planning<br />

2020 products and beginning to reduce our plastic packaging<br />

into fully-eco packaging. I’m sure there will be lots of news<br />

but this often comes at short or no notice and we do love a<br />

surprise.<br />

More recipes / cornishseasalt.co.uk/recipes<br />

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22<br />

To experience real hot<br />

chocolate follow the<br />

simple instructions<br />

below:/<br />

500ml water<br />

40g unrefined light<br />

muscovado sugar<br />

30g cocoa powder<br />

150g dark chocolate<br />

70% or above<br />

1tsp of Cornish Sea Salt<br />

(smoked salt with a dash of<br />

whisky is amazing)<br />

To make the perfect<br />

hot chocolate:/<br />

Bring the water and sugar to the<br />

simmer, add the cocoa and<br />

simmer for 2 minutes then add<br />

the chocolate. Whisk well and<br />

heat until smooth and glossy.<br />

Simmer gently for 3 to 4 minutes.<br />

If you prefer your hot chocolate<br />

even more thick and glossy<br />

simply add more chocolate. Add a<br />

pinch of Cornish Sea Salt to<br />

experience hot chocolate the<br />

sweet and salty way.<br />

IN SEASON<br />

Paul’s Hot<br />

Chocolate<br />

“I love real hot chocolate made with water as the<br />

flavour of the cocoa beans used in the chocolate<br />

really shines through. <strong>Autumn</strong> means warming<br />

drinks and warming hands on warm mugs of hot<br />

chocolate. Sea salt enhances the chocolate<br />

flavours and means you want more…as it’s not as<br />

sweet as many hot chocolates tend to be.”<br />

/15<br />

Paul’s hot chocolate<br />

secrets:/<br />

Replace a quarter of the water<br />

with liqueur for hot chocolate<br />

with a kick.<br />

Serve with a large spoon of thick<br />

double cream and Paul’s<br />

chocolate pearls for the<br />

alternative chocolate dessert.<br />

Serve over ice with a grating of<br />

lemon zest for a refreshing<br />

summer drink.<br />

Make the recipe as above and<br />

store in the refrigerator for up to<br />

two days so enjoying this special<br />

hot chocolate recipe could not be<br />

any easier. Simply warm through<br />

in a saucepan and serve.<br />

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IN SEASON<br />

Salted Caramel Brownies<br />

/23<br />

Serves: 12<br />

1 Hour<br />

Ingredients:/<br />

200g unsalted butter<br />

200g golden caster sugar<br />

120g plain flour<br />

100g dark chocolate, 70% cocoa<br />

100g caramel sauce<br />

4 free range eggs, medium<br />

2 ripe bananas, mashed<br />

50g peanut butter<br />

50g cocoa powder<br />

1 tsp Cornish Sea Salt Flakes<br />

Method:/<br />

Grease a 25cm baking tray and line with parchment. Preheat the oven to 180˚C.<br />

Melt the butter and chocolate in a bain-marie and remove from the heat to cool slightly.<br />

Mix the caramel sauce with Cornish Sea Salt and then combine with the sugar<br />

and eggs using a whisk.<br />

Next add in the mashed banana and peanut butter. Finish by whisking in the melted<br />

chocolate and butter.<br />

In another bowl combine the dry ingredients of flour, cocoa and a pinch of salt.<br />

Sift this into the beaten eggs and sugar. Mix until smooth.<br />

Pour into your lined baking tray and bake for 25 minutes.<br />

Let it cool and then cut into squares.<br />

More recipes / cornishseasalt.co.uk/recipes<br />

Get Paul’s Harvest Tin Can Brownies at cornishseasalt.co.uk<br />

CSS0029_CSS_SEASONED AUTUMN_WINTER <strong>2019</strong> HRAW.indd 23 06/09/<strong>2019</strong> 12:27


24<br />

IN SEASON<br />

Salted<br />

Caramel<br />

Apples<br />

Serves: 10<br />

2 Hours<br />

We love a toffee<br />

apple at Bonfire Night,<br />

or let’s face it, any time<br />

of the year<br />

We’ve added a sprinkle of Cornish Sea Salt<br />

magic to create a delicious salted caramel for<br />

your apples. It’s the perfect infusion of sweet<br />

and salty flavours, and ideal for your Bonfire<br />

Night celebrations.<br />

CSS0029_CSS_SEASONED AUTUMN_WINTER <strong>2019</strong> HRAW.indd 24 06/09/<strong>2019</strong> 12:27


25<br />

Ingredients:/<br />

10 Braeburns<br />

300g (10oz) light brown soft sugar<br />

8 tbsp golden syrup<br />

225g (7 1/2oz) unsalted butter, chopped<br />

1 tsp vanilla extract<br />

1 heaped tsp Cornish Sea Salt Flakes<br />

Lollypop sticks / wooden skewer<br />

As well as adding Cornish Sea<br />

Salt Flakes to your caramel<br />

you could try adding pumpkin,<br />

sunflower seeds or crushed<br />

hazelnuts for a toffee apple<br />

with a twist.<br />

Method:/<br />

Submerge the apples in a pan of boiling water for 30 seconds. This will remove the<br />

wax and help the caramel to stick to the apple. Remove with a slotted spoon, then<br />

wipe the skins with kitchen paper.<br />

Remove the stalks and pierce each apple with a lolly stick or wooden skewer. Press<br />

the stick far enough in so it won’t come out, but be careful not to go the whole way<br />

through the apple.<br />

Line a baking tray with non-stick baking paper. To make the caramel, put the<br />

sugar into a large saucepan with the syrup, butter and vanilla. Heat slowly over a<br />

medium heat for around 8 minutes, or until the sugar has dissolved.<br />

Increase the heat, bringing the mixture to a rolling boil. Add a sugar thermometer<br />

and boil for around 8 minutes or until the thermometer reaches 140°C ‘hard crack’<br />

stage. Be careful not to touch the caramel. If you don’t have a thermometer you<br />

can test it by spooning a little into a bowl of cold water. It should harden instantly<br />

and when removed be brittle and easy to crack.<br />

Remove the caramel from the heat. Submerge each apple into the caramel, twist<br />

using the stick making sure all but the very top is covered. Sprinkle with a good<br />

pinch of Cornish Sea Salt Flakes and place on your baking tray. Continue until all<br />

the apples are covered. Allow the coated apples to set for 1 hour before serving.<br />

More recipes / cornishseasalt.co.uk/recipes<br />

CSS0029_CSS_SEASONED AUTUMN_WINTER <strong>2019</strong> HRAW.indd 25 06/09/<strong>2019</strong> 12:27


26<br />

<strong>Seasoned</strong><br />

Greetings…<br />

Are you ever too old to get excited about Christmas? Not at Cornish Sea Salt<br />

HQ. We’ve worked with James to pull together some Christmas classics<br />

perfect for all ages, plus a festive tipple that we love.<br />

CSS0029_CSS_SEASONED AUTUMN_WINTER <strong>2019</strong> HRAW.indd 26 06/09/<strong>2019</strong> 12:27


27<br />

More recipes / cornishseasalt.co.uk/recipes<br />

CSS0029_CSS_SEASONED AUTUMN_WINTER <strong>2019</strong> HRAW.indd 27 06/09/<strong>2019</strong> 12:28


28<br />

SEASONED GREETINGS<br />

Vodka Cured Salmon<br />

SEASONED GREETINGS<br />

Serves: 12 Time: 10 minutes<br />

Curing: 4-6 Hours<br />

Ingredients:/<br />

1kg salmon<br />

200g Cornish Sea Salt Flakes<br />

50g caster sugar<br />

2 cooked beetroot, grated<br />

1 zested orange<br />

2 tbsp chopped rosemary<br />

1 tsp dried rose petals<br />

1 tsp pink peppercorns<br />

2 generous shots (50-75ml) of<br />

Douglas Fir Vodka<br />

Method:/<br />

Mix all of the cure ingredients together then<br />

spread over the salmon to cover it entirely on<br />

both sides.<br />

Leave to cure for 4-6 hours or, if you want a<br />

stronger flavour, leave refrigerated overnight.<br />

To serve, wash the cure from the salmon under<br />

cold water. Pat dry and slice very thinly.<br />

Serve with Cornish Sea Salt crackers and a<br />

selection of pickled vegetables.<br />

More recipes / cornishseasalt.co.uk/recipes<br />

CSS0029_CSS_SEASONED AUTUMN_WINTER <strong>2019</strong> HRAW.indd 28 06/09/<strong>2019</strong> 12:28


29<br />

SEASONED GREETINGS<br />

Turkey Nuggets<br />

SEASONED GREETINGS<br />

Serves: 4-6<br />

20-30 minutes<br />

Ingredients:/<br />

Method:/<br />

More recipes / cornishseasalt.co.uk/recipes<br />

400g turkey breast<br />

2 tbsp plain flour<br />

1 tbsp Cornish Sea Salt<br />

Flakes<br />

50g panko breadcrumbs<br />

2 eggs, beaten<br />

100ml vegetable oil<br />

Mix the Cornish Sea Salt Flakes with the flour.<br />

Dice the turkey into chunks, then dip in the seasoned flour, then<br />

the beaten eggs, then coat in breadcrumbs.<br />

Shallow fry in hot oil in batches until golden brown. Drain on<br />

kitchen roll before serving.<br />

Serve with cranberry sauce, a segment of orange and a sprinkle<br />

of Cornish Sea Salt Flakes.<br />

More recipes / cornishseasalt.co.uk/recipes<br />

CSS0029_CSS_SEASONED AUTUMN_WINTER <strong>2019</strong> HRAW.indd 29 06/09/<strong>2019</strong> 12:28


30<br />

SEASONED GREETINGS<br />

Figs in Blankets<br />

SEASONED GREETINGS<br />

Serves: 6-8<br />

30 minutes<br />

Ingredients:/<br />

225g (1 block) halloumi cut<br />

into 12 pieces<br />

12 sage leaves<br />

6 figs, sliced into quarters<br />

2 aubergines - thinly sliced<br />

then halved lengthways into<br />

strips<br />

1 tbsp olive oil<br />

1 tbsp Honey<br />

1 tsp Cornish Sea Salt Flakes<br />

12 sprigs of rosemary<br />

Method:/<br />

Preheat the oven to 180˚C.<br />

Make 12 stacks using a piece of halloumi, a piece of fig and a<br />

sage leaf (tear these if they are too big).<br />

Thinly slice the aubergine into slices, sprinkle with Cornish<br />

Sea Salt Flakes and leave on kitchen roll for 10-15 mins to<br />

remove excess moisture. Wipe off the excess salt with kitchen<br />

roll, and griddle with a little oil to soften.<br />

When the aubergine is griddled, wrap the halloumi, sage and<br />

fig stacks with 1 strip per stack.<br />

Drizzle the figs in blankets with a little honey and season well<br />

with Cornish Sea Salt Flakes.<br />

To secure the figs in blankets, skewer each one with a<br />

rosemary sprig and roast in the oven for 15-20 minutes.<br />

More recipes / cornishseasalt.co.uk/recipes<br />

CSS0029_CSS_SEASONED AUTUMN_WINTER <strong>2019</strong> HRAW.indd 30 06/09/<strong>2019</strong> 12:28


31<br />

SEASONED GREETINGS<br />

Loaded Parsnips<br />

SEASONED GREETINGS<br />

Serves: 4-6<br />

50 minutes<br />

Ingredients:/<br />

Method:/<br />

More recipes / cornishseasalt.co.uk/recipes<br />

6-10 small medium parsnips (large<br />

can be cut lengthways)<br />

1 tsp Cornish Sea Salt Flakes<br />

1 tbsp maple syrup<br />

1 tbsp olive oil<br />

1 tbsp rosemary (chopped)<br />

150g Cornish camembert<br />

4 rashers of smoked streaky bacon<br />

(cooked until crispy then broken<br />

into shards)<br />

1 tbsp cranberry sauce<br />

Preheat the oven to 180˚C.<br />

If using large parsnips, cut in half lengthways. In an oven<br />

dish, season your parsnips with Christmas Salt (or Sea Salt<br />

Flakes), oil, rosemary and maple syrup.<br />

Roast for 35 minutes and then remove from the oven.<br />

Top with diced Cornish camembert and shards of crispy<br />

streaky bacon.<br />

Roast for a further 5-10 minutes to melt the cheese.<br />

Serve with a generous dollop of cranberry sauce on top.<br />

More recipes / cornishseasalt.co.uk/recipes<br />

CSS0029_CSS_SEASONED AUTUMN_WINTER <strong>2019</strong> HRAW.indd 31 06/09/<strong>2019</strong> 12:28


32<br />

CSS0029_CSS_SEASONED AUTUMN_WINTER <strong>2019</strong> HRAW.indd 32 06/09/<strong>2019</strong> 12:28


33<br />

SEASONED GREETINGS<br />

Salty Douglas Cocktail<br />

SEASONED GREETINGS<br />

Ingredients:/<br />

1 shot (25ml) Douglas Fir Vodka<br />

50ml grapefruit juice<br />

50ml tonic<br />

Cornish Sea Salt Crystals for the rim<br />

Method:/<br />

Rub the rim of your chilled glass with<br />

a slice of grapefruit and then dip the<br />

rim into Cornish Sea Salt Crystals.<br />

Shake your freshly squeezed<br />

grapefruit juice and vodka over ice.<br />

Serve with ice and a slice of grapefruit,<br />

top up with tonic and garnish with a<br />

rosemary sprig.<br />

More recipes / cornishseasalt.co.uk/recipes<br />

CSS0029_CSS_SEASONED AUTUMN_WINTER <strong>2019</strong> HRAW.indd 33 06/09/<strong>2019</strong> 12:28


34<br />

SODIUM<br />

Helps your body<br />

stay hydrated<br />

CALCIUM<br />

CORNISH SEA SALT<br />

Due to the<br />

unique geology, our<br />

sea salt contains over 60<br />

natural essential nutrients and<br />

minerals to help your body<br />

and mind function<br />

properly<br />

Aids restful sleep by<br />

regulating hormones<br />

POTASSIUM<br />

Helps to replace<br />

essential minerals and<br />

electrolytes<br />

MAGNESIUM<br />

CSS0029_CSS_SEASONED AUTUMN_WINTER <strong>2019</strong> HRAW.indd 34 06/09/<strong>2019</strong> 12:30


Cornish Sea Salt is Healthier<br />

/35<br />

Cornish Sea Salt is to be enjoyed as part of a balanced diet<br />

and can help replace essential minerals lost in exercise.<br />

The intense flavour profile means you should be able to use less<br />

salt and still get more flavour than other salts on the market,<br />

lowering your sodium intake, without sacrificing really tasty,<br />

well-seasoned food.<br />

CSS0029_CSS_SEASONED AUTUMN_WINTER <strong>2019</strong> HRAW.indd 35 06/09/<strong>2019</strong> 12:30


For more information please contact us on:<br />

sales@cornishseasalt.co.uk or +44 (0)1326 554720<br />

www.cornishseasalt.co.uk<br />

@CornishSea_Salt<br />

cornishseasalt<br />

CSS0029_CSS_SEASONED AUTUMN_WINTER <strong>2019</strong> HRAW.indd 36 06/09/<strong>2019</strong> 12:30

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