There is something very special about serving a whole fish at the table amongst friends and family, and this recipe will certainly not disappoint! The delicate flavour of sea bass is only elevated further through the spices that Romy infuses within the dish, where a handful of chopped walnuts is added to give an irresistible crunch to the succulent, flakiness of the cooked fish.
Why buy line-caught Cornish sea bass
Cornish sea bass is relatively low-fat fish with a great source of protein. When purchasing your sea bass for this recipe, make sure that it is line caught in local waters.
Line-caught sea bass is a sustainable, traditional fishing method of a simple hook and a line. This method of fishing has minimal environmental impact due to being small scale and not over-fishing., meaning there is no waste fishing. If small fish are caught, they are returned back to the water immediately.
The quality and taste of line-caught fish is of a much higher quality compared to fish farms. It is believed to have a fresh taste as they are not exposed to pollution and debris.
Here is how to make Romy Gill’s Cornish sea bass recipe…
Chef Romy Gill has used her inspirations as a British/Indian chef and food/travel writer to create a gorgeous sea bass dish, paired with a spice blend that incorporates Himalayan Pink Salt, carefully selected by Maldon Salt’s master salt merchants. Along with the Himalayan salt, Romy infuses the spices of cumin, fennel, coriander seeds and black peppercorns to give a warmth and smokiness to the fish.
How to make the spice blend
To make the spice blend, add all of the spices together with Himalayan Pink Salt, Selected by Maldon, and blend for a few seconds until well combined.
Make 6-7 good slits in the fish in order to rub the spice blend over the surface and into the flesh of the fish.
Marinate the fish both sides with the spice blend, setting aside 1 teaspoon for later.
Rub well, and then drizzle over olive oil and the juice of one lemon.
Once the fish is evenly covered, leave in the fridge for one hour before cooking.
Cooking and dressing for the sea bass
To cook the fish, pre-heat the oven to 200C and cook the fish for 15-20 minutes.
While the fish is cooking, make a dressing. Chop six large cloves of garlic, then 20g of walnuts and finally a large handful of coriander.
Heat a saucepan and add 2 tsp olive oil and then the chopped garlic. Add 1 tsp ghee, cook for a minute, then add the chopped walnuts, stir some more and then add the chopped coriander. Add 2 tsp of paprika and the reserved tsp of your spice blend and combine everything together well.
Finally, add 1 tsp of olive oil and take off the heat.
When the fish is cooked, remove from the oven and place onto plate or board. Immediately spoon the dressing all over the top of the fish and serve straight away and enjoy!
What can you serve with sea bass?
Romy created a dish of roasted stem broccoli, served on a bed of creamy feta that pairs perfectly well with sea bass. The tasty, green crunch of the stem broccoli compliments the succulent, light flakiness of the fish that makes your taste buds sing! When served with feta cheese, it will a subtle burst of creaminess and silkiness as you take your first bite.
If you are looking for a lighter option, you can serve your cooked sea bass along with a simple cucumber salad. Easy, refreshing and bursting with flavour, adding cucumber to the dish will actually help elevate the flavours of the sea bass, making a deliciously balanced dinner.
Romy Gill and Maldon Salt
If you enjoy Romy’s culinary creations as much as we do, then get ready to ‘feast’ your eyes on other delicious recipes that Romy has made using Maldon Salt. From sensational Moong Bean Dal’s to a showstopping Orange and Cocoa Cake, the options are endless!
Plus, we also had the opportunity to do a Q&A with Romy about her heritage and her top food recommendations when celebrating Diwali. Pour yourself a cup of tea and get seated for a wonderful read.
We are delighted to team up with Magimix in creating falafel with a freshly chopped salad and creamy hummus for dipping. Using their iconic 4200XL Processor, we were able to make the falafel balls and hummus from scratch from the use of the machine’s multifunctional blades. With a simple press of a button, we are able to effortlessly multitask to create delicious tasting food!
This plant-friendly recipe is perfect for the warm summer months when you are craving something light to eat. The falafel themselves are made up of chickpeas and a handful of herbs. We also add 1 green chilli to introduce a gentle layer of spice to the balls. We pair these with an irresistibly creamy hummus for dipping the falafel in, along with a tasty chopped salad as well. The salad is packed full of veg and also has pomegranate seeds and molasses to introduce sweetness to the dish.
Here is how to make our Falafel with Chopped Salad & Hummus recipe…
Start by making the falafel.
Soak the chickpeas overnight, the next day drain them. Place the chickpeas in the Magimix 4200XL Food Processor along with the onion, garlic, parsley, coriander, green chilli, spices, Maldon Salt, cracked black pepper and baking powder. Pulse the mixture together until it comes together but still has a little texture – you don’t want it to be completely smooth or fine.
Tip the mixture into a large bowl and cover with clingfilm. Place in the fridge for 30 minutes to chill.
While the falafel is chilling, make the hummus.
Clean out the bowl of the Magimix. Then add the chickpeas, lemon juice, crushed garlic, Maldon Salt, tahini, cumin and smoked paprika. Blend this together until it is smooth. Add a couple of tbsp of water if needed, and the EVOO. Then blitz again until you have the desired texture. Remove from the Magimix and tip into a bowl, set aside.
Make the chopped salad. In a large bowl add together all the chopped vegetables and herbs.
Whisk together the pomegranate molasses, olive oil and lemon juice in a small bowl and season with Maldon Salt and black pepper.
When you are ready to fry the falafel, remove the mix from the fridge and then use your hands to shape into small balls, just a bit smaller than a golf ball.
In a large pan, pour in enough vegetable oil so it comes up 3 inches up the side of the pan. Heat this until it reaches 180C on a thermometer.
Carefully drop the falafel into the oil and fry them for 2 – 3 minutes each until deep golden brown and crispy.
Remove from the heat and place onto a tray lined with kitchen paper. You can serve these straight away or keep them warm in a low oven if it takes a while to fry.
To serve, toss the dressing over the chopped salad and spoon onto a big platter, garnish with the pomegranate seeds.
Serve alongside the hummus and the fresh falafel. Use warmed pitta bread to pile in all three and enjoy.
Lisa pairs the dish with a deliciously creamy whipped feta cheese, which is then topped with pomegranate for pockets of sweetness and toasted almond flakes for an irresistible crunch.
We recommend making Lisa’s Honey Glazed Peach for dessert to finish off a very flavourful dinner party for your guests. The peach is accompanied with sheep’s milk ice cream and salted using our Maldon Sea Salt flakes. It’s topped with a honeycomb tuile for that added layer of sweetness.
Place all the ingredients into a pan and warm over a medium heat until all the salt has dissolved.
Pour into a container and leave to completely cool in the fridge.
In a hot pan, add the sunflower oil and onions, cook for 8-10 minutes until soft and nicely caramelized.
Add the thyme and garlic, cook for a further 2 minutes
Pour in the white win and reduce until the liquid starts to coat the ingredients.
Pour in the lamb stock, bring up the boil, then simmer for about 30 minutes and reduced 3/4.
Add the Harissa paste and whisk well, bring back to a boil and pour the sauce through a fine sieve.
Cut the lamb belly in half.
Place the belles into the cold salt brine and brine for 2 hours.
Remove the bellies from the brine and pat dry.
Place one belly on top of the other and wrap tight in cling film, vac packing it tighlty in a vac pack bag.
Steam at 85c for 12 hours.
Once cooked, place in the fridge to cool.
Remove from the fridge and cut the lamb into 4 equal pieces.
In a hot frying pan seal, cook the lamb on both sides until golden brown.
Place on to a tray and coat with a little bit of the lamb sauce.
Put into the oven at 180c for about 8 minutes until hot and soft.
In a blender, add the the feta, roast garlic, crème fraiche and cream.
Blend until smooth.
Season with lemon juice and Maldon Salt.
Place the hot sticky glazed lamb belly on the plate.
Garnish the top of the lamb with pomegranate, flaked almonds, and a couple of coriander leaves.
Put a good spoonful of whipper feta next to the lamb and finish with the lamb sauce.
Garnish with pomegranate seeds, toasted flaked almonds.
We love to finish things on a ‘sweeter’ note! Join Michelin-star Chef Lisa Goodwin-Allen in creating a decadent dessert that focuses on a simple glazed peach made from using honey.
Lisa pairs the dish with sheep’s milk ice cream, which is salted using Maldon Sea Salt flakes for elevation and brightness! If you prefer a flavoured ice cream, we recommend making our homemade blackcurrant ice cream recipe, that requires no churning!
Cut the peaches in half and remove the stone.
Place the peaches into a medium pan, add the madeira wine, honey, sugar, and squeeze over the lime juice.
Bake in the oven at 180°C for about 8 minutes until the peaches are just turning soft and the skin is coming off.
Remove the peaches from the oven and allow them to cool slightly. Peel away the skin from each peach.
Reduce the remaining liquid and then pour back over the peaches to glaze.
Place all ingredients into a small pan and put the lid on top, cook over a medium heat for about 5 minutes until the raspberries have broken down and released their juices.
Pour though a fine sieve and leave to cool in the fridge.
Maldon Salted sheep’s milk ice cream:
Place the milk and milk powder into a medium pan.
Mix in a small bowl the glucose powder, sugar, ice cream stabilizer and Maldon Salt.
Warm the milk on a medium heat whisking until all the milk powder has dissolved.
Whisk in the remaining dry ingredients, bring to the boil and boil for about 2 minutes whisking continuously.
Pour though a fine sieve and leave to completely cool.
Churn in an ice cream machine.
Place all the ingredients into a small bowl and whisk together until all incorporated.
Spread into the moulds and bake at 170c for 6 minutes until golden.
Remove from the mould and cool.
In a cold bowl put 2 good spoon full of raspberry soup
Place half of glazed peach in the centre.
Put a Rocher of ice cream on to the peach finish with the honey tuile.
Garnish with flowers and herbs.
This is the only brownie recipe you need.
Rich, fudgy in the middle and ludicrously chocolatey, this recipe will allow you to deliver showstopping brownies from the comfort of your kitchen.One bowl, one recipe, and made in less than an hour…what more could you want?
Why add salt to brownies?
Salt is the secret ingredient for making a good brownie. It’s a flavour enhancer. By adding a pinch of Maldon Salt to both the mixture and as a topper for your brownies, you elevate the sweet, chocolate essence, whilst counteracting the bitterness from the cocoa beans.
The flaky sea salt will also give a delicious texture to the baked goods, making you want to go in for a second slice!
Dark Chocolate Vs. Milk Chocolate
Trust us when we say use dark chocolate instead of milk chocolate for your brownies! Dark Chocolate chips add a much richer flavour compared to milk. Milk chocolate tends to make the recipe a little more sweeter and chewier in taste, which can result in a flaky, paper-like sugar top on the brownies..
Here’s how to make classic fudgy brownies…
Line a 25 x 18cm baking tin with greaseproof paper (up the sides to make it easier to remove after baking too) and preheat the oven to 180C.
Place the unsalted butter and chopped chocolate into a pan together and melt gently until smooth and combined. Then take off the heat and stir in the sugar, mixing it until it melts.
Allow the mixture to cool slightly before whisking in the eggs, vanilla extract, and Maldon Salt. Mix in with a whisk until it is smooth, thick, and glossy.
Tip this chocolatey mixture into a large bowl and then sift in the plain flour and cocoa powder and then carefully fold through until just combined. Try to make sure you don’t overmix this as it will become dense.
Spoon the batter into your prepared baking tin and smooth across the top (it will be thick in consistency).
Bake in the preheated oven for 30 – 35 minutes until set on top with a few cracks in the crust.
Remove from the oven and sprinkle with some more Maldon Salt.
Allow to cool for at least 2 hours before removing from the tin and cutting into 12 squares.
What to serve with your brownies…
You can’t just have a brownie plated on it’s own!
Serve a generous scoop of our homemade blackcurrant ice cream, it’s deliciously creamy and the blackcurrants pair perfectly with the dark chocolate in the brownie.
If you are wanting to add a little more texture and spice to your brownies, why not try our dukkha recipe, where a blend of hazelnuts, almonds and pistachios is mixed with seeds and spices to add a savoury and slightly zesty taste! Adding this as a topper to your brownies will give it a much more complex flavour profile, impressing your guests!
Looking for a delicious and super easy recipe to make? Our bruschetta recipe is the perfect appetizer, paired with juicy tomatoes and fresh, red onion for a burst of summertime flavour! We also add a few anchovy fillets on top of the veg to give a rich, umami flavour to the dish.
What is bruschetta?
Did you know ‘bruschetta’ actually refers to the bread! The word is derived from the verb ‘bruscare’ which means to char or toast. The word was invented to name stale slices of bread which had been toasted and then smothered in olive oil, garlic and salt.
However, commonly today bruschetta is known as a classic Italian antipasto, comprising of bread that is toasted in the oven/grilled, rubbed with garlic and salt and then topped with tomatoes.
What do you eat with bruschetta?
We recommend pairing bruschetta with a delicious caprese salad…light and refreshing, it’s a match made in heaven! The use of fresh tomatoes, mozzarella and basil compliment the flavours and textures of the crunchy bruschetta.
If you’re looking to expand your selection of antipastos, try cooking our padron peppers along with your bruschetta – bold and hearty in flavour, the textures of both dishes compliment each other beautifully!
Here is how to make our Tomato, Red Onion and Anchovy Bruschetta…
Start by toasting your bread – we like to use a griddle pan for this as the charred edges add a lovely flavour, but using a toaster also works well.
When the toast is still warm, drizzle with a little oil and then use garlic clove cut in half and rub it all over the bread – this will infuse it and compliments the tomatoes.
In a small bowl, add the chopped mixed tomatoes and finely sliced red onion. Season this with the Maldon Salt and cracked black pepper, and add the 2 tbsp of olive oil. Toss this together.
Spoon the tomatoes onto your prepared toasts. You could finish it here with some basil however we like to add some anchovy fillets too.
Garnish with the basil leaves and serve while the toast is still a little warm.
Did you know that lamb is one of the most desired meats in Nepal? One of the many ways to celebrate this meat is by preparing a lamb curry dish, usually made with lamb chops that are charcoal grilled and then sautéed in a chilli sauce. We have adapted this slightly by using lamb shoulder, as shoulder is a much richer and fattier cut of meat that works wonders when oven cooked for a period of time. This results in a deliciously succulent curry dish that will make you want to go up for second helpings!
We serve our curry with steamed turmeric rice and warm roti flatbreads on the side – which are perfect for dipping!
Here is how to make our Nepalese Lamb Curry…
Start by heating the vegetable oil in a large casserole dish. Add the red onion and fry until softened, then add the cloves, ginger, garlic, cinnamon, bay and cardamon pods and fry for another few minutes until smelling fragrant.
Next add the lamb pieces and cook in the spices and onion until it browns on all sides – the longer you brown it the more caramelisation you will get on the meat and the deeper the flavour.
Once the meat is nicely browned all over, add the diced tomatoes followed by the garam masala, fenugreek, turmeric, chilli flakes and Himalayan Pink Salt. Stir everything together so it is all well coated and allow it to sizzle and fry for 5 minutes, so the tomato breaks down.
Add the lamb stock or water and bring to the boil. Then reduce to a low simmer and allow it to bubble away for 1 hour. Keep an eye on it and if it needs some more liquid then top it up.
After an hour the sauce should be thickened and the lamb tender.
Serve the curry topped with chopped coriander and alongside some steamed turmeric rice and warm roti flatbreads.
Let’s make a fresh batch of momos filled with juicy minced chicken that are served with a zingy tomato and chilli chutney sauce. We prepare the momos by using our NEW Himalayan Pink Salt, selected by Maldon.
Chicken momos are a very popular North Eastern dish, particularly in Tibet. Being a tasty treat for many within the region, the word ‘momo’ actually means ‘steamed bread’ in Chinese, where people can see the resemblance to a dumpling due to it’s doughy outer and succulent, juicy centre.
Here is how to make our Chicken Momos with Tomato Chilli Chutney…
Start by making the dough for the momos. In a large bowl add the flour and a pinch of Himalayan Pink Salt. Add the oil and mix it in well.
Next add the water and mix it well with your hands until combined and the dough feels smooth. Cover the bowl with clingfilm or a tea towel and set aside.
Next make your filling. In a bowl mix together the chicken mince, garlic, ginger, spring onions, green chilli, lemongrass, chopped coriander and mint and Himalayan Pink Salt. Mix well until evenly distributed.
Now start on the sauce. In a large pan add the tomatoes, dried chillies and garlic cloves and pour over the water. Place it onto the heat and bring the water to the boil. Simmer the tomatoes for 5 – 8 minutes until they soften and break down, and the dried chillies have also softened. Remove from the heat and allow to cool slightly before placing in a high-powered blender along with the soy, caster sugar and pinch of Himalayan salt and blitzing until smooth. Set aside to serve later.
Now you can shape your momos. Divide the dough into 15 equal balls. Lightly dust the work surface and then use a rolling pin to roll each ball into a circle as thin as you can.
Lift the circle and place it into the palm of your hand. Spoon in about 1-2 tsp amount of the filling. Then use your fingers to lift the sides of the dough to enclose the filling and pinch in a pleating action all the way around until you have a spiral. Pinch the dough in the middle of this to make sure it is fully sealed – it will look like a little moneybag.
Continue with the rest of the balls and using the filling until you have all your shaped momos.
Prepare your bamboo steamers with some greaseproof paper in the layers and place them onto a pan with an inch of simmering water.
Steam the momos on the layers for approximately 10 minutes.
Serve the momos warm with some sliced spring onions scattered over and the tomato chilli chutney for dipping.
Sosaties are a classic South African kebab, normally comprised of lamb and apricot to bring an infusion of both sweet and savoury. We tweaked this cult favourite and used pork instead to give you a meatier bite with a slightly sweet undertone.
Did you know the name ‘sosaties’ is broken down to reflect ‘sate’, meaning skewered meat, and ‘saus’, which is a spicy sauce in Afrikaans.
Here is how to make our pork sosaties…
Begin by making the Braai marinade. Mix the spices, grated garlic, mustard, Kalahari Desert Salt, and black pepper with the olive oil in a large bowl. Then add the pork pieces and mix so they are well coated.
Cover the bowl with clingfilm and place in the fridge for 30 minutes to marinade (you can do this the day before if you would like to get ahead).
After the meat has marinaded, it is time to assemble the skewers. Place 3 tbsp olive oil in a bowl and add the onion wedges, green pepper, apricots, and bay leaves – toss them so they are all lightly coated (this will help avoid any burning on the Braai). Thread pieces of the meat on to wooden skewers and then alternate between the other ingredients and more pieces of meat until you have 6 full skewers.
Place the skewers on the hot BBQ or Braai and griddle then for 5 minutes on each side until cooked through and lightly charred in places. At the same time, place the lemon halves on too and allow them to charr.
Serve the skewers immediately along with the charred lemon squeezed on top.