Article Type: Recipe

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…

1. 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.
2. 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.
3. 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.
4. Spoon the tomatoes onto your prepared toasts. You could finish it here with some basil however we like to add some anchovy fillets too.
5. Garnish with the basil leaves and serve while the toast is still a little warm.

Struggling for ideas on what to cook during the Christmas holidays? Why not combine all the best flavours of Christmas and wrap them under a blanket of golden puff pastry with our showstopping sausage rolls!

We use good quality pork sausages as the main component for our rolls, with bursts of sweet cranberries and chestnuts for a nutty bite!

Why add salt to sausage meat?

Adding a pinch of Maldon Sea Salt to the raw sausage meat will improve the texture and enhance the flavour of the pork, whilst also lowering the water content, resulting in a perfectly seasoned meat ready to be used for making sausage rolls!

Here is how to make our Christmas Sausage Rolls…

1. Start by making the filling – in a large bowl mix together the sausage meat, cranberries, chestnuts, sage, cranberry sauce, some Maldon salt and cracked black pepper.
2. Unroll the pastry, place half the sausage meat down the length of it on one side, and then fold the rest of the sheet over it, using the egg wash to seal it tightly. Repeat this with the second sheet of pastry. Press the seal using a fork and then place the two long sausage rolls into the fridge for 30 minutes to firm up.
3. Preheat the oven to 180C.
4. After 30 minutes, remove the sausage rolls and then cut them into 6 individual sausage rolls – so 12 in total. Place them onto a baking tray lined with parchment paper and brush them all over with egg wash. Sprinkle the tops with nigella seeds and then bake in the oven for 15 minutes. They should be golden brown and crisp on top.
5. Remove from the oven and allow to cool slightly before serving with extra cranberry sauce for dipping and a final sprinkle of Maldon Salt.

Can you make these vegetarian?

Absolutely! We make a delicious meat-free version of this recipe, where we use vegetarian sausages, finished off with black sesame seeds. There are many well-known brands that offer meat-free alternatives, including Richmond, Linda McCartney and Cauldron.

What to serve with sausage rolls?

Sausage rolls are the ultimate comfort food – there’s no doubt about that! So, when your are baking these for a gathering, what other tasty finger foods and side dishes could you serve?

Firstly, homemade chips. These are the perfect companion to your sausage rolls. The chip’s crispy, golden skins have the same soft interior as of the humble sausage roll, making it a match made in heaven.

If you are looking for something with a pinch of spice, try our BBQ sweetcorn, paired with a harissa and coriander butter. The smoky flavours contrast the sweet burst of cranberries in the sausage rolls, playing with that irresistible sweet and spicy flavour balance.

Join us in making a delicious Nepalese Lamb Curry using our NEW Himalayan Pink Salt, selected by Maldon.

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…

1. 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.
2. 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.
3. 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.
4. 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.
5. After an hour the sauce should be thickened and the lamb tender.
6. Serve the curry topped with chopped coriander and alongside some steamed turmeric rice and warm roti flatbreads.

Simply delicious!

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…

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Continue with the rest of the balls and using the filling until you have all your shaped momos.
8. Prepare your bamboo steamers with some greaseproof paper in the layers and place them onto a pan with an inch of simmering water.
9. Steam the momos on the layers for approximately 10 minutes.
10. Serve the momos warm with some sliced spring onions scattered over and the tomato chilli chutney for dipping.

This recipe is a real crowd pleaser! We use our NEW Kalahari Desert Salt, Selected by Maldon to make these tasty pork sosaties.

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…

1. 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.
2. 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).
3. 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.
4. 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.
5. Serve the skewers immediately along with the charred lemon squeezed on top.

A South African classic! We use our NEW Kalahari Desert Salt, Selected by Maldon to create a delicious mealie bread (mealiebrood).

Mealie bread is a quick and easy bread found in South Africa and Eswatini. It ‘s a baked good which is leavened with baking powder, mealies (sweetcorn), flour and eggs. We add a pinch of paprika to give a gentle layer of spice to the bread!

You can serve mealie bread at a braai (barbeque), but can equally be enjoyed on it’s as a snack, smothered with a generous helping of butter.

Here is how to make our Mealie Bread…

1. Place the plain flour and cornmeal in the bowl of a stand mixer and make a well in the middle.
2. In a small bowl mix together 40ml of the milk, yeast and caster sugar and pour this into the well. Mix well.
3. In a blender or food processor add the sweetcorn and remaining milk and blend until smooth. Next add the Kalahari Desert Salt, paprika, turmeric, cooled butter and eggs and whisk in.
4. Tip the sweetcorn mix into the flour and mix with the dough hook attachment, kneading it for approximately 10 minutes.
5. Cover the bowl with clingfilm and leave in a warm place for 1 hr until it has doubled in size.
6. Line a 20cm springform cake tin with baking paper.
7. Once the dough has doubled in size, transfer it to the prepared cake tin and smooth it out. Now allow it to rise for a second prove of 15 minutes again lightly covered in clingfilm.
8. Preheat the oven to 180C fan. When the bread is ready to bake simply scatter over the sesame seeds and place into the hot oven for 30 – 35 minutes until risen, and lightly golden brown. You can check it is cooked through but inserting a toothpick or skewer and making sure it comes out clean.
9. Remove from the oven and allow it to cool slightly, before removing from the tin and serving.
10. It is best served still a little warm and can be toasted and topped with butter. A delicious side dish to the Chakalaka.

1. Preheat the oven to 180C.
2. Start by making the crust for the salmon.
3. Place the Himalayan Pink Salt, Selected by Maldon, in a pestle and mortar and crush until it has a fine texture. Pour this into a bowl and add the fresh white breadcrumbs, parmesan, finely chopped pistachios, red chilli, chopped parsley, lemon zest and some cracked black pepper. Finally add the olive oil and mix until it forms a wet paste – add a little more olive oil if it looks dry.
4. Place one of the salmon fillets on a baking tray lined with baking paper, skin side down. Layer the lemon slices and the dill and parsley sprigs across the top of the flesh. Next place the second fish fillet on top of this, again skin side down – sandwiching the lemon and herbs in between.
5. Spoon the crust mixture on the top piece of fish and press it onto the top of the flesh, it should stick nicely.
6. Place the tray into the preheated oven and bake for 20 minutes, the salmon should be cooked through and the crust lovely and golden. If your fillets are thicker, you may need to give this an extra 5 minutes.
7. Once cooked, serve your stuffed salmon as the centrepiece of your dinner tables along with your favourite sides – we like to do this with herby new potatoes and seasonal greens.

This refreshing cocktail is perfect for the warm summer months! We combine pink grapefruit and rosemary together as both compliment each other’s flavour profile perfectly.

Make sure to add a pinch of Maldon Salt your cocktail to enhance the sweetness and counteract the bitterness from the grapefruit. Salt also enhances the citrus in sours and adds both depth and texture when the soda water is incorporated into the drink.

You can serve this cocktail with many ‘picky’ bit dishes, including our delectable arancini balls filled with creamy mozzarella and parmesan. Additionally, we recommend pairing this cocktail with a bright, summery salad such as our classic Caprese salad made up with slices of fresh cheese, tomatoes and basil.

Here is how to make our Pink Grapefruit and Rosemary Spritz…

1. Fill a large spritz glass with ice.
2. Pour over the grapefruit juice, followed by the Aperol.
3. Next pour over the prosecco and then a final splash of soda water to top up the glass.
4. Add a pinch of Maldon Salt and give the whole glass a stir to combine.
5. Garnish with a slice of grapefruit and a sprig of rosemary.
6. Serve immediately and enjoy!