Dietary: Dairy-Free

Looking for something to cook this Christmas that doesn’t involve a turkey? We’ve made a delicious slow cooked beef brisket, paired with pomegranates to add delicious sweetness to the dish.

This flavour pairing of pomegranates with meat is very common in Persian cuisine, and has been for thousands of years, where the Persian culture tends to use pomegranates for both sauces and marinades for different meats. The tartness of the pomegranate fruit and molasses gives a delightful brightness to the rich brisket, adding depth as your take your first bite.

Pomegranate molasses can be hard to find at your local grocery, however Odysea has a beautifully sweet & tart Pomegranate Molasses, made from 100% concentrated pomegranate juice.

Why this recipe is perfect for Christmas

Our slow cooked pomegranate beef brisket is perfect for the festive season. This time of the year calls for rich, hearty dishes which is everything that the beef brisket holds. The juices of pomegranate molasses seeps throughout the dish, given a delightful, festive feel. Not only this, the slow cooking of the meat produces rich and beautifully tender results, making your guests want to go in for seconds.

Most importantly, this recipe is simple and effective for Christmas. Once you have you list, prepped and assembled everything into the casserole dish/pot, you simple let it cook away for 5 hours while you go about your business. This makes it IDEAL for such a busy time of the year. Once the time is done, you are greeted with a dish that delivers both in complex flavour, achieved with simplicity.

Here is how to make festive slow cooked pomegranate brisket

Take the meat out the fridge 30 mins before cooking.
Preheat the oven to 120C.
Place a large heavy bottomed casserole pan on the hob and add the olive oil. When it has heated up, add the brisket, and sear it on all sides for approximately 10 minutes – you want the meat well browned as this adds lots of flavour.
Once the meat is nicely browned, remove from the pan and set aside on a plate. Add the onions into the pan with all the meat juices, and fry them until they are soft and starting to caramelize. Then add the garlic cloves, Maldon sea salt flakes and the spices and fry for another few minutes until smelling fragrant.
Next add the apple cider vinegar and allow it to bubble and cook off before adding the soft brown sugar and the stock. Bring the liquid up to a simmer and then add the brisket back to the pot. Place a lid on the casserole and put it into the oven for 5 hours.
Check how tender the meat is by pricking with a fork, it should pull apart and shred very easily. If it doesn’t, then return it to the oven for another 30 minutes. Baste the meat in the juices, and if it’s looking a little dry the splash in some water.
After the meat has cooked, remove from the oven, and rest it under some foil for 10 minutes.
Then shred the meat with two forks and mix into all the juices and sauce. Drizzle in the pomegranate molasses and toss through to make it sticky and unctuous. Transfer to a large platter and scatter with the pomegranate seeds and coriander leaves.
Serve this with some sides, we chose fluffy wild rice, seasonal greens, and warm flatbreads.

What sides go well with beef brisket?

Our Hasselback potatoes are a match-made-in-heaven when paired with beef brisket. The deliciously crispy outer provides an irresistible crunch that compliments the tender meat perfectly. Additionally, the fluffy centres of the potato soak up the remaining juices on the plate, leaving no waste!

If you are wanting a green vegetable, try our roasted Brussels Sprouts, peppered with bacon for a deliciously smoky taste. The earthy and smoky tones of the vegetables balances out the gentle sweetness from the beef brisket that paired with pomegranate.

A twist on the classic cranberry sauce. Homemade cranberry sauce is so worth making, it’s unbelievably simple and tastes so much better than store bought. Orange and cranberry pair brilliantly, but the addition of Maldon Chilli Sea Salt adds a hum and warmth to the sauce which is unexpected. Add a splash of port because… well, Christmas!

Place the cranberries, orange zest and juice, caster sugar and cinnamon stick in a pan and simmer gently for 10 minutes until the cranberries have begun to break down and pop.
Add the port and Maldon Chilli Sea Salt and simmer for a further 5 minutes until thickened.
Check the seasoning and then allow to cool before serving with your Christmas meal or alongside pigs in blankets.

This delicious starter can be ready to eat in a matter of minutes. All you need it some good quality king prawns, olive oil, garlic cloves, a handful of spices and of course a generous pinch of Maldon Chilli Sea Salt to really elevate that fiery kick!

To make this dish as a main, try serving with a handful of asparagus, or charred sweetcorn to pair the chilli sea salt flakes with the natural smokiness from the cooked vegetables.

Here is how to make Spicy Prawns with Garlic and Chilli Salt…

Heat the oil up in a heavy bottomed frying pan. When the oil is nice and hot, add the prawns, sliced garlic, and chilli. Fry them until the prawns are pink and slightly charred, and the garlic is golden – approximately 2-3 minutes.
Take them off the heat and stir the paprika and Maldon Chilli Sea Salt into the oily sauce, tossing to coat the prawns.
Serve the prawns immediately with some crusty bread for mopping up the juices.

Creamy, tender and full of flavour…New potatoes are the ultimate comfort food.

This recipe only contains four ingredients, with Maldon Garlic Sea Salt being the star of the show for this dish. The delicious blend of sea salt flakes with wild and roasted garlic elevates the humble potato to new heights, giving a fragrant taste that compliments the new potatoes.

What are new potatoes?

A new potato is basically an immature potato that is dug up before it reaches full size. As a result, the tend to have a sweeter taste and loose skins which can be gently rubbed off before being boiled or cooked. The flex is waxier than other potatoes, which is why many use new potatoes in salads when cold, and paired with butter when warmed up.

The best variety of new potatoes are ‘charlottes’. They offer a great resistance to blight and are generally resistant to scabbing.

What can you eat with new potatoes?

New potatoes make the perfect side to many dishes! From meats including spatchcock chicken and tender salt baked sea bass, to summer salads like a delicious caprese salad, the options are endless.

How to make New Potatoes with Garlic Salt

Place your new potatoes in a large pan of water so they are submerged. Put this onto the heat and bring to the boil. Allow the potatoes to cook for 5 – 8 minutes in the water, until they are just tender and you can insert a knife easily.
Drain the potatoes and allow to steam dry for a couple of minutes.
Tip into your favourite serving bowl and toss with the olive oil, Maldon Garlic Sea Salt and cracked black pepper.
Serve whilst still warm.

This is is brunch-time classic!

Deliciously creamy avocado, smothered on toasted sourdough and topped with a oozing poached egg. To really make these flavours sing, we add a pinch of Maldon Chilli Sea Salt to the dish to give a spicy, aromatic kick.

Here is how to make avocado on toast with poached egg and chilli salt…

Place a pan of water on the hob and bring up to a simmering boil.
Prepare your avocado toast first. Cut the avocado in half and then take the skin off each half and remove the stone. Place the cut side of each avocado half flat on your board and use your knife to cut thin slices, then gently press the avocado out to fan it out. Squeeze over some of the lemon juice (this will help stop the avocado from turning brown).
Lift each fan of avocado onto your slice of toast.
Next poach your eggs. Turn the heat down on the water so it is just a simmering heat. Crack each egg into a small ramekin. Use the stick end of a wooden spoon and swirl it around in the water to create a whirlpool, then quickly drop your egg from the ramekin into the middle. The ‘whirlpool’ will help keep the egg in a neat shape. Poach for 2 minutes until the white is just set but the yolk is still runny.
When cooked, lift the egg out with a slotted spoon and blot off any excess water on some kitchen towel. Then place each egg onto the avocado toast.
Garnish each toast with some Maldon Chilli Sea Salt, cracked black pepper, fresh chilli slices and some coriander.
Serve with the remaining lemon cut into wedges.

Creamy, crunchy, spicy and caramalized.

Food & Drink Photographer and Cookbook author, Joe Woodhouse created a sensational dish which holds the perfect balance of textures and flavours to elevate the humble Brussels sprouts.

All elements can be prepped ahead and then assembled when you are ready to serve. The Brussels take no time to cook. Joe loves to roast the vegetable to create a lovely crispy and caramelized outer, with soft, steamed centres. You can undercook the onion and chilli in the chutney so it retains a crunch and a freshness, cooked through but not fully softened.

Here is how to make the roast brussels sprouts…

Preheat the oven to 200.C (400.F), Gas Mark 6.Toss the bread in 2–3 tablespoons of oil. Add to a baking tray and toast in the oven for 10–12 minutes until golden. Blitz to crumbs in a blender, or leave whole or hand cut if you prefer.

Meanwhile, add 2 tablespoons of oil to a medium pan over a medium heat. Add the onion, celery and chillies with a pinch of Maldon Salt and cook for 5–7 minutes. Add the tomatoes. Half-fill the can with water and add to the pan. Bring to a simmer and bubble away for 15minutes until thickened. It still wants to be loose but not watery. Add the honey and check if it needs more Maldon Salt. Set aside.

Increase the oven temperature to 220.C (425.F),Gas Mark 7. Using the same tray as the croutons, brushout any remaining crumbs and add the Brussels with 3 tablespoons of oil and a good pinch of salt. Roast for 12 minutes. You want to roast them quickly, getting colour on the outside and cooking through without going overly soft in the middle. If they need a bit more, keep them in a minute or two longer. Feel free to give the tray a shake once or twice to aid them in cooking evenly.

Meanwhile, mix the lemon juice with the tahini and trickle in a few tablespoons of cold water. Keep working it with a whisk and adding water until you get a smooth consistency which holds its shape. If it gets too loose, just add a spoon or two of tahini and combine it to help firm up the mix.

Spoon the tahini mixture onto plates or a serving dish, followed by the Brussels sprouts. Then dot around the tomato chutney. You made not need it all, see how you go. Finish with the crouton crumbs and a drizzle of oil.

Want to impress your guests at your next party? Mix up a classic dirty martini, made using Graza “Drizzle” Extra Virgin Olive Oil. Whilst holding the usual ingredients for an ordinary martini, adding EVOO will allow the cocktail to become silkier and smooth in texture, resulting in a ‘delicious’ experience.

Make sure to add a salt rim using Maldon Sea salt flakes to help bring balance to cocktail’s flavour, whilst elevating the sweetness and reducing the bitterness from the olive brine.

Here is how to make Graza’s Dirty Marg-tini

Using a spare olive, wet and rim a cocktail glass with Maldon Salt and set aside in a freezer to chill.
Add tequila, brine, Drizzle, lime, and agave nectar to a shaker tin and shake vigorously over ice for 10-15 seconds or until chilled and aerated.
Using a Hawthorne and tea strainer, fine strain into your prepared cocktail glass.
Garnish with three Castelvetrano olives and enjoy.

Where Can You Buy Graza “Drizzle” Extra Virgin Olive Oil?

You can purchase Graza’s “Drizzle” directly from their website. You have the option to buy as a one-time purchase, or subscribe & save to have a frequent delivery of EVOO at a lower price – what more could you want!

“Drizzle” is 100% Extra Virgin finishing oil. It’s made from olives that are picked early, when flavour is bold and antioxidants are highest.

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.

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…

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.

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…

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.