Seasoned Autumn/Winter 2019
* Preserving the Harvest * Sweet & Salty * Seasoned Greetings * Sea Salt Differently
* Preserving the Harvest
* 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 />
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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 />
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27<br />
More recipes / cornishseasalt.co.uk/recipes<br />
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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