Tag: recipe

Is there anything better than sweetcorn cooked over the fire?! The perfect combination of smoky, sweet, spicy and salty with a sprinkling of Maldon Sea Salt. This method of cooking partially steams the corn initially when the husk is on as it heats up. The outer layers will slowly dry out and cook away to reveal the corn kernels, resulting in a lovely smoky and charred flavour. You can also do this on a regular gas BBQ or alternatively boil the corn and serve with the same dressing.

  1. Place the corn over hot coals with the husk on. Cook, turning occasionally for 10-15 minutes, or until the corn husk has cooked away and the cobs are slightly charred, smoky and cooked through.
  2. Meanwhile melt the butter in a small pot and bring it up to a simmer. Add in the hot sauce and stir through.
  3. Grate in the zest and juice from 1/2 a lime.
  4. Once the corn is cool enough to handle, cut into ribs lengthways and arrange on a serving plate. Pour over the chilli butter then season with sea salt flakes.
  5. Scatter with coriander and a grating of cheese before serving.

Recipe by Courtney Roulston

Fresh and full of flavour, this Salted Tuna & Tomato Tartare pairs tender bluefin tuna with sweet cherry tomatoes, a touch of chilli, and a hint of Maldon Sea Salt. Creamy Greek yoghurt and peppery nasturtium leaves add brightness, while salted crisps give the perfect crunch. Quick to assemble and stunning on the plate, it’s a show-stopping starter or light main.

  1. In a bowl combine, tuna, tomato, chives, shallot, chilli and season with Maldon Sea Salt. Drizzle with olive oil, lemon zest and juice and mix to combine.
  2. To serve, spread a serving platter with yoghurt, top with tuna mixture and scatter with nasturtium leaves and chives. Serve alongside crisps.

Recipe by Helena Moursellas

Crispy golden breadcrumbs give way to savoury mince and a jammy-centred egg at the heart of this dish. Rich curry mayo and flaky Maldon sea salt tie everything together in the most addictive way.

  1. Place the cucumbers into a bowl along with 1 teaspoon of salt, vinegar, honey and dill. Mix well then set aside to pickle.
  2. Boil 2 of the eggs for 5 minutes then remove and place into iced water. Peel and set aside.
  3. Place the mince into a bowl along with the spring onion, thyme, chilli, parsley, garlic, lemon zest, black pepper and a pinch of sea salt. Mix well then divide the mixture into 2 portions.
  4. Heat the oil to 170°C in a pot.
  5. Flatten the mince portion out into a 2cm round then carefully wrap each egg in an even layer.
  6. Beat the reaming 2 eggs in a bowl and place the flour & breadcrumbs into 2 separate bowls. Coat the outside of the wrapped eggs into flour, eggs then breadcrumbs to coat.
  7. Fry the eggs for 5-6 minutes, or until golden and cooked through. Drain on kitchen paper.
  8. Pour 1 tablespoon of the hot oil over curry powder to infuse then mix into mayonnaise and a lemon juice.
  9. Slice the eggs then season the yolks with sea salt. Spread curry mayo onto serving plates then top with scotch egg, pickled cucumber and extra dill sprigs.

Recipe by Courtney Roulston

Bring all the fresh, zesty flavours of a classic Mojito cocktail to your Christmas celebrations with this show-stopping trifle. Layers of light olive oil sponge, tangy lime and mint curd, refreshing lemonade jelly, silky Chantilly cream, and crisp meringue come together in a stunning layered dessert. Finished with a delicate sprinkle of Maldon Sea Salt, each bite delivers the perfect balance of sweet, citrus, and minty freshness – making this Mojito Trifle a refreshing and festive centrepiece for any holiday table.

Meringue

  1. Heat the oven to 90°C, fan forced.
  2. Place the Maldon Sea Salt and gold lustre dust into a small bowl and mix to coat. Set aside until required.
  3. Line a baking tray with a sheet of baking paper. Spray a small amount of oil over the baking paper, then use a sheet of paper towel to remove the excess.
  4. In a heat-proof bowl, place the egg whites and sugar, then whisk over a saucepan of simmering water until the mixture reaches 60°C.
  5. Transfer the mixture into the bowl of a stand mixer fitted with a whisk attachment and whip to firm peaks.
  6. Spread the meringue into a thin layer over the prepared baking mat.
  7. Sprinkle the surface with the gold sea salt and bake in the preheated oven for 2 hours. If the meringue is still soft once cooled, simply bake for a further 30 minutes or until completely dried out.

Rum Soak

  1. Place the water and sugar into a saucepan and gently heat until the sugar has dissolved.
  2. Remove from the heat, add the rum, and mix to combine.
  3. Set aside at room temperature while you prepare the Olive Oil Sponge.

Olive Oil Sponge

  1. Heat the oven to 160°C, fan forced.
  2. Grease a square baking tin, 230mm x 230mm and 50mm in height, with vegetable oil then line the base and sides with baking paper.
  3. Place the eggs and sugar into the bowl of a stand mixer fitted with a whisk attachment and whip until light and fluffy, approximately 5 minutes.
  4. Meanwhile, in a separate bowl, combine the sieved flour, almond meal, baking powder, and Maldon Sea Salt.
  5. Slowly stream the lukewarm milk into the egg mixture while continuing to whisk.
  6. Add the combined dry ingredients and whisk to incorporate.
  7. Lastly, slowly stream in the olive oil while whisking.
  8. Transfer the batter into the prepared baking tin and bake in the preheated oven for approximately 23 minutes, or until the sponge bounces back when gently pressed in the centre.
  9. Remove from the oven and immediately brush the surface with all of the prepared Rum Soak.
  10. Allow to cool completely in the refrigerator.

Note: The Olive Oil Sponge can be stored in the refrigerator for up to 1 day prior to assembling the trifle.

Lime & Mint Curd

  1. Soak the gelatine in a bowl of cold water. Once soft and pliable, gently squeeze to remove the excess water, then set aside until required.
  2. Place the eggs and sugar into a bowl and whisk by hand to combine.
  3. In a saucepan, combine the lime juice, mint, vanilla, and Maldon Sea Salt then bring to a boil.
  4. Pour the hot lime juice mixture over the combined eggs and sugar while whisking to incorporate.
  5. Transfer the mixture back into the saucepan and stir continuously over medium heat.
  6. Once it begins to boil, continue stirring for a further 30 seconds, until the curd thickens.
  7. Pass the curd through a fine sieve and into a jug.
  8. Add the pre-soaked gelatine and white chocolate and emulsify with a stick blender.
  9. Add the room temperature butter a quarter at a time and emulsify.
  10. Transfer the curd into a clean bowl, cover the surface with plastic wrap, and chill in the refrigerator overnight, or for a minimum of 6 hours.

Lemonade Jelly

  1. Place the lemonade (A) and gelatine sheets into a saucepan and allow to stand for 10 minutes.
  2. Place the saucepan over low heat and stir until the gelatine has dissolved.
  3. Remove from the heat, add the lemonade (B), and stir to combine.
  4. Pour the mixture into a bowl, cover the surface with plastic wrap, and allow to set in the refrigerator, for a minimum of 4 hours.

Chantilly Cream

  1. Soak the gelatine in a bowl of cold water. Once soft and pliable, gently squeeze to remove the excess water, then set aside until required.
  2. Place the cream (A) and sugar into a saucepan and bring to a boil.
  3. Remove from the heat, add the pre-soaked gelatine, and whisk by hand until dissolved and incorporated.
  4. Add the cream (B) and whisk to combine.
  5. Transfer into a clean bowl, cover the surface with plastic wrap, and chill in the refrigerator for a minimum of 6 hours.

Assembly

  1. Transfer the chilled Chantilly cream into the bowl of a stand mixer fitted with a whisk attachment and whip to medium peaks.
  2. Create alternating layers of olive oil sponge, whipped Chantilly cream, lime and mint curd, and lemonade jelly in a trifle bowl.
  3. Break the prepared meringue into shards and arrange on top.
  4. Lastly, garnish with sprigs of fresh mint.

Note: Store in the refrigerator for up to 4 days.

Recipe by Kirsten Tibballs.

Indulge in the perfect balance of sweet, salty, and creamy with this Peanut and Milk Chocolate Ice Cream Bark. Rich layers of milk chocolate is paired with a silky, no-churn peanut butter ice cream, then topped with crisp roasted peanuts and a finishing sprinkle of Maldon Sea Salt. Each bite delivers a delightful snap of chocolate, a cool, velvety center, and that signature crunch of delicate Maldon Sea Salt flakes.

No-Churn Peanut Butter Ice Cream

  1. Place the cream (A) and vanilla into a saucepan and bring to a boil.
  2. Pour the hot cream mixture over the white chocolate and whisk by hand until the chocolate is completely melted and combined.
  3. Add the cream (B) and whisk to incorporate.
  4. Cover the surface of the ice cream base with plastic wrap and chill in the refrigerator for a minimum of 5 hours, preferably overnight.
  5. Lightly grease a baking tray, approximately 250mm x 380mm, then line with baking paper.
  6. Place the condensed milk, peanut butter, and Maldon Sea Salt into the bowl of a stand mixer fitted with a whisk attachment and whip until the ingredients come together.
  7. Add the chilled ice cream base and continue to whip to soft-medium peaks.
  8. Spread the mixture evenly over the prepared baking tray and use a palette knife to create a flat surface.
  9. Place into the freezer for a minimum of 5 hours to set.

Milk Chocolate Coating

  1. Once the ice cream has frozen, melt the chocolate in a microwave-safe plastic bowl in 30-second increments, stirring in between until completely melted.
  2. Add the oil and stir to combine.
  3. Pour approximately half of the chocolate, a small amount at a time, over the slab of ice cream, immediately spreading it with small palette knife until completely coated.
  4. Place a sheet of baking paper on top and flip the ice cream over and remove the tray and lining.
  5. Repeat to coat the second side with the remaining chocolate.
  6. Before the chocolate sets, scatter the chopped peanuts over the surface and generously sprinkle with Maldon Sea Salt.
  7. Cut the ice cream bark into shards.

Note: Store in an airtight container the freezer for up to 14 weeks.

Recipe by Kirsten Tibballs

Every year Julia Busuttil Nishimura makes this Ligurian Easter pie without fail. Nourishing, delicious and fun to make, we are grateful Julia has shared her secret family recipe with us! The dough is rolled out until transparent and then layered to create a unique flaky pastry which is so crunchy and golden and the perfect envelope for the greens and eggs.

1. Preheat the oven to 180°C fan-forced. Grease a 23 cm loose-bottomed or springform round tin with olive oil.

2. Combine the flour and Maldon Sea Salt in a large bowl. Pour in the olive oil and water and mix with your hands until the mixture forms a shaggy ball. Tip onto a lightly floured work bench and knead for 5 minutes or until smooth. Divide into four balls and cover with a clean tea towel.

3. For the filling, blanch the silverbeet and spinach, refresh in cold water then squeeze out the excess moisture. Blitz to a puree in a food processor and place in a bowl with the ricotta, eggs, marjoram and Parmigiano Reggiano. Mix to combine and season to taste.

4. On a lightly floured work surface, roll out one of the balls of dough to a very thin circle, as thin as you can roll it, stretching with your hands to help it along. Drape the pastry into the prepared tin and brush with olive oil. Roll out another ball of dough, repeating the draping and brushing. There should be about 4 cm of dough overhanging the tin.

5. Spoon the filling into the tin and spread to level the mixture. Using the back of a spoon, make four deep indentations in the mixture and crack an egg into each of them. Repeat the rolling, draping and brushing with the two remaining balls of dough to make a top for your pie. Trim the overhanging pastry to just 2cm, then fold in the dough edge, crimping as you go, to seal the pie.

6. Whisk 1 teaspoon of water into the remaining egg to make a wash and brush the top of the pie and the crimped edge. Using a fork, poke a few steam holes in the middle of the pie and sprinkle with extra Maldon Sea Salt.

7. Bake for 45-50 minutes until the pastry is golden and the pie is piping hot in the middle. Check by inserting a metal skewer into the pie; it should come out very hot to the touch. Allow to cool briefly, then remove the pie from the tin and transfer to a serving plate or board.

These moreish lemon and dill yoghurt flatbreads are topped with creamy havarti cheese and fermented chilli, but feel free to top yours with whatever you fancy. If you don’t have access to a wood fire, a hot oven will do the trick! Recipe by Helena Moursellas.

  1. Heat a wood oven to 400°C or if using an oven preheat oven to 250°C.
  2. For the confit garlic, place ingredients into a saucepan over high heat and cook until 60°C on a kitchen thermometer. Reduce heat to low and cook gently for 20 minutes or until garlic is softened.
  3. Place the flour, baking powder, dill, lemon zest and Maldon Sea Salt flakes in a large bowl and mix to combine. Make a well in the center and add the yoghurt and mix to combine until a dough forms.
  4. Transfer the dough to a clean work surface and dust with a little extra flour. Knead the dough for 3–5 minutes, then divide into 4 equal pieces and roll out to ½ cm thick. Working with one flatbread at a time, drizzle with confit garlic and oil and carefully place into the pizza oven for 2 minutes or until crispy and puffed. If using the oven, place the flatbread onto a baking dish or pizza stone and drizzle with confit garlic oil and cook for 8-10 minutes or until crispy and puffed.
  5. Remove flatbread from the oven and scatter with a quarter of the Havarti, cavolo nero, fermented chili and confit garlic oil and cook for a further 2-3 minutes or until the cheese is melted and bubbly. Season with Maldon Sea Salt and serve.