Dietary: Gluten Free

This summer we are proud to partner with Weber BBQ to bring you a series of summer inspired recipes from Sabrina Ghayour and Genevieve Taylor. Both chef’s will take you on a journey on how to cook tasty dishes from the use of a BBQ, sharing their methods and top tips for grilling.

Chef Sabrina Ghayour showcases a middle eastern dessert that focuses on the humble pineapple, coated in a salted brown sugar and spice mix. The recipe masterfully combines the sweet, tartness of the pineapple with the richness of brown sugar and chilli heat. When grilled, the coating will start to caramelize, turning a deep amber colour with a caramel-like taste. This is elevated further through adding a pinch of Maldon Salt, as the sea salt flakes will enhance the sweetness of the sugar and spice mix, and counteract the bitterness from the caramelized edges.

The pineapple is then topped with a velvety, sweet yogurt with a burst of lime zest and a few final sprinklings of chilli flakes to create the perfect harmony of sweet and spicy.

If you do not have access to a BBQ, you can use a simple cooking pan instead which is to be placed on top of you stove. You will still get the same end results, however you won’t get the authentic char taste from cooking on an open flame, which caramelized the sugar and spice mix beautifully.

Here is how to make salted brown sugar and spice pineapples…

Remove the tough central core from the wedges of pineapple by cutting them away lengthways into pineapple wedges.
Mix the cinnamon, cardamom, brown sugar and Maldon Salt in a small bowl.
Use half the mixture and sprinkle onto the side of each of the pineapple wedges.
Place on the BBQ on medium heat.
Grill for about 7-10 minutes or until they are nicely charred.
Begin sprinkling the remaining half of the mixture over the exposed pineapple before turning them over to char one last final time.

How to make the sweet yogurt…

Mix the Greek yogurt together with icing sugar, lime zest.
Plate up pineapple wedges and drizzle with yogurt or dolloped around each wedge.
Sprinkle with chilli, Maldon Salt and fresh mint ribbons and serve.

What side dishes go well with this dessert?

What is more perfect than pairing this decadent, grilled fruit dessert than with a scoop of creamy ice cream! Our homemade ice cream recipe has a delicious blackcurrant ripple going through it, which compliments the zesty burst of flavours from the pineapple.

If you are looking for a fancy tipple to drink alongside this dish, we recommend our spicy mango and jalapeno margarita. The perfect balance of spiciness from the jalapeno with the gentle sweetness of the mango, which compliments the grille pineapple’s tang! Eaten and drunk together will instantly make you feel like you are on holiday!

Want a dish to impress your dinner guests? Make our succulent, melt in the mouth Nordic baked salmon, served with crisp fried greens, radicchio and asparagus.

This is a truly showstopping dish for any occasion, but particularly great for Easter, making it a great alternative to the classic roast lamb. With a pinch of Maldon Salt, a handful of dill and squeeze of lemon, this dish will cause your guests to have a second helping.

What Does ‘Nordic Baked’ Mean?

The Nordic baking style is known for being fuss-free, easy to follow yet equally delivering on impactful flavour!

The style is also known for it’s minimalism, where Bronte Aurell, the owner of ScandiKitchen in London and author of The Scandi Kitchen and Fika & Hygge told the The Independent, ‘We do things that make sense and that are functional. You see this in everything from our design to our food.”

This is why you will find our recipe easy to follow when baking the salmon, resulting in a juicy dish to enjoyed amongst a bed of crisp veg.

When Should You Salt Your Salmon?

You should add a pinch of Maldon Salt no more than 15 minutes before cooking. This is because if you add salt too early, it will dry out the fish when you cook it. As a result, you should always sprinkle a generous pinch of Maldon Salt just when you are about to bake your salmon. This will result in the fish to maintain beautiful succulency and flavour…delicious!

How to Make Nordic Baked Salmon, Stir Fried Greens, Radicchio & Asparagus

Preheat the oven to 180C.
On a foil lined baking tray place the two salmon fillets, skin side down. Drizzle over 1 tbsp olive oil and season with cracked black pepper and a pinch of Maldon Salt.
Place into the preheated oven for 15 minutes until cooked through.
Remove from the oven.
Whilst the fish is cooking, prepare the stir-fried vegetables. In a large frying pan heat up the other 1 tbsp olive oil. When hot add the asparagus, spring greens and radicchio. Stir fry the vegetables for 3 minutes until they are just wilted and cooked through.
Season the vegetables with cracked black pepper, a pinch of Maldon Salt and a squeeze of lemon juice.
On two plates divide the vegetables. Place the fish fillet on top and then garnish with sprigs of dill and lemon wedges to squeeze over.

@thehonestgrazer

Pre-heat oven to 180ºC and grease a square baking tin.
In a large mixing bowl: mash the bananas and then add remaining wet ingredients and combine.
In a separate bowl, whisk together the dry ingredients except for the pecans.
Then add dry mix to the wet ingredients, it will be a thick batter.
Pour the batter into the baking tin and then cover with chopped pecan nuts.
In another bowl, mix together the sauce ingredients until coconut sugar is dissolved.
Poke holes into the batter with a fork.
Pour the sauce (it will be very runny) over the batter until it completely covers the batter.
Bake for 30-35min until golden brown and serve immediately with dairy free ice cream, a drizzle of olive oil and more salt if desired.

We’ve teamed up with Chef Jason Whitehead to create a delicious beef fillet recipe, paired with a refreshing asparagus and leek terrine.

Beef fillet is the most tender of all steaks to eat, with it’s flavour often being described as having a mild, beefy flavour. It is not as flavoursome as other meaty cuts such as rump or sirloin. However, there is a reason why beef fillet is the most desired out of all cuts; it is very lean, with minimal marbling, meaning it is less fatty in taste and texture. As a result, you are greeted with a almost melt-in-your-mouth beef cut that is beautifully soft and tender.

Chef Jason Whitehead serves his beef fillet with a tasty asparagus and leek terrine. Nothing pairs better than green vegetables with a hearty protein! Both the asparagus and leek help balance the meal and add a gentle hint of sweetness as you cut into the dish. Jason composes the two vegetables into a terrine, where layers of each vegetable are delicately placed on top of one another and packed into a rectangular dish. It looks very impressive and makes a great side dish!

The charred leek puree brings a gentle warmth and smokiness to the dish, with a pinch of Maldon Salt to elevate the sweetness.

How to make the charred leek puree…

Pre-heat your oven to 200 degrees.
Cut your leeks in half straight down the middle, then drizzle some EVOO and season with some Maldon Salt.
Pop them into the oven and leave them there until they start to turn black / burn. Keep an eye on them, and when the leeks are completely black, remove them from the oven. While still warm, add them to a blender along with your garlic clove, rosemary sprigs and about 1/8 cup of EVOO. Blend until smooth, scraping down the sides as you go and adding more EVOO as needed. You want a thickish paste. Pass this mixture through a sieve, then taste and adjust seasoning accordingly. Place into a squeezy bottle and set aside.

Here’s how to make the leek and asparagus terrine…

Blanch your spinach leaves for 20 seconds in hot water, then immediately place them into an ice bath. Remove from the ice bath and dry thoroughly with a kitchen towel. Remove the thick white stem from the spinach leaves, trying to keep the leaves intact.
Cook your leeks whole in some salted water until tender, then drain and pat dry.
In a small saucepan, bring your veggie stock and agar-agar to a simmer for 2 minutes, then strain and set aside (it must remain warm or it will start to set).
Line a small loaf tin with clingfilm. Now line the tin with your spinach leaves, making sure they overlap each other, and also hang over the sides of the loaf tin. Place your asparagus spears and cooked leeks inside the loaf tin and press down gently to make sure they are nice and compact but not squashed. Pour over your veggie stock mixture, then fold in your overlapping spinach leaves to ‘close off’ the terrine. Using another loaf tin of the same size, place it on top and fill it with some dried lentils or beans to weigh it down. Pop it into the fridge to set.

How to make the charred tomato sauce..

Fry your shallot in the butter until nicely browned, then add in your tin of chopped tomatoes. Season with Maldon Smoked Salt and brown sugar, then allow the sauce to reduce until it is thick and the tomatoes have mostly disintegrated.
Blend until smooth, then pass through a sieve and set aside.

Here’s how to cook beef fillets…

Make sure your fillets are at room temperature. Rub them in some EVOO then season well with Maldon Salt and black pepper. Get a frying pan nice and hot, then drizzle with a little more EVOO.
Fry your fillets to your liking, then add in your butter, garlic and rosemary, and baste your steaks with this foamy mixture. Allow your steaks to rest for at least 5 minutes before serving.

To serve…

Gently remove your leek and asparagus terrine from your loaf tin, then remove the clingfilm. Cut into 2cm slices and place onto a serving plate.
Place your fillets next to the terrine, then decoratively place dots of your charred leek puree and smoky tomato sauce around the plate. Add some Maldon Salt to your steaks and then serve.
Optional – drizzle a little red wine just around the plate.

Can you substitute beef fillet?

Beef fillet is expensive compared to other meats due to it’s time-consuming efforts of cleaning, trimming and preparing the meat cut. Gristle, and fatty tissue are taken out, which although results in a beautifully tender fillet, the price can be pretty costly!

Cheaper cuts of meat normally come from the rear end of an animal, resulting in a tougher, chewier texture. However, a great alternative to beef fillet would be shoulder cuts. This is a very economical cut of meat and rich in flavour! It may not be readily available at your local butcher, but they can either cut or order them for you if requested.

@eastafternoon

A deliciously light and fresh dish ideal for a crowd, this recipe for whole roasted trout with potatoes, asparagus and soft-boiled egg makes sustainable farmed ocean trout the star. The flavour combination of zesty lemon with the verdant lushness of dill and mint is heightened with generous sprinkles of Maldon’s delicately flaky salt while the recipe can be enjoyed either as a salad or as a main meal with salad on the side.

Preheat the oven to 200°C. Brush a little olive oil all over the trout and season inside the cavity with a sprinkle of Maldon salt and black pepper. Stuff the fish with the mint, dill and lemon slices and lay it flat on a lined baking sheet. Season the trout’s skin with more salt and pepper and roast the fish in the oven for 20-25 minutes or until the skin is crispy and the flesh is flaking. Butterfly the fish open and remove the spine, head, and tail. Discard the aromatics and flake the fillets, taking care to remove any bones. Set aside the flaked fish until needed.

Fill a small pot with water and set over high heat. Once boiling, lower the eggs into the water and cook for 8 minutes. Once cooked, drain the pot and cover the eggs with cold water to prevent them from cooking any longer. Set the eggs aside to be peeled and halved when needed.

In a large bowl, combine the boiled potatoes with the chopped herbs, asparagus, fennel, celery, and radishes. In a separate bowl, mix the yoghurt, mayonnaise, lemon juice and chives and season the dressing with a pinch of Maldon salt and grind of black pepper.

Add the flaked trout to the bowl with the potatoes and pour the dressing. Gently combine the salad and divide across 6-8 plates. Scatter a few extra chopped chives over the top of each serving and top with two halves of the soft-boiled eggs. Add a final scatter of Maldon salt over the eggs and serve the trout salad with glasses of chilled Rosé.

PREPRATION:

Wash the potatoes in cold water and wrap each potato tightly in tinfoil.
Peel and wrap the onions in foil, add a little butter, crushed garlic, and a dash of balsamic vinegar before wrapping them up.
Add the wrapped potatoes and onions directly on the coals, towards the edge of the fire, and then position the odd coal around and on top of them. After 30 minutes, move the onions away from the heat and keep warm on the edge. The potatoes should be done after approximately 50 minutes. You will know when they are done as you’ll be able to easily pierce them with a knife.
Once the potatoes and onions are cooked, remove from the fire and shake off any ash.
Cut a cross into the top of each potato through the tinfoil using a large knife. Use your thumbs and forefingers to press open each potato from all four sides so that the potato opens like a flower.
Unwrap the onions and the potatoes, sprinkle with Maldon Salt, and spoon over the mushroom sauce.

MUSHROOM SAUCE PREP:

Fry the chopped mushrooms in the oil until soft.
In a pot, add the cream, season generously with Weber Flame Grilled Vegetable Spice, and bring to the boil.
Beat the egg and then add about half a cup of the warm cream-and-mushroom mix to the egg, stirring continuously.
Add the egg mixture into the rest of the mushroom cream in the pot.
Stir in the cream cheese until everything is combined, heat until it simmers.

In a large bowl add the padron peppers and then drizzle over the olive oil. Toss the peppers so they are well coated in the oil.

Heat up a frying or griddle pan to a medium high heat. Once hot, fry the peppers for a few minutes on each side until they get black char marks and soften.

Once cooked place the padron peppers onto a serving plate and sprinkle generously with Maldon salt before serving.

Preheat the oven to 150C.

Start by prepping the pork. Roughly chop the pork into 1-inch chunks. In a large bowl mix together the fennel seeds, chilli flakes, ground cumin, orange juice and zest, tomato puree, chipotle paste, garlic cloves and salt to make a paste. Add the pork chunks to the paste and toss them so they are well coated in the spices.

In a large heavy bottom casserole pan, heat 1 tbsp olive oil. Add the pork and fry them off on all sides so they are golden brown, and the fat has rendered down – you might need to do this in batches. Once browned, remove with a slotted spoon. Keeping the pan on the heat, deglaze all the sticky bits that have stuck to the bottom of the pan, using 2 tbsp water and 2 tbsp honey. Let this bubble and scrape the bottom of the pan with a wooden spoon to lift it.

Then add the browned pork back into the casserole dish. Fill the pan with the vegetable stock, it should come up about halfway up the meat but if you need more then top up with water. Place the lid on the casserole and put it into the preheated oven for 2 hours.

While the pork is cooking prepare the pickled onions. Finely slice the onions and place into a small bowl. In a pan heat up the vinegar, sugar and Maldon salt. Heat it gently until the sugar and salt has dissolved, then pour the warm liquid over the sliced onions. Toss the onions and then allow them to sit. They will collapse and soften, turning a wonderful pink colour.

After 2 hours, check the pork. Remove the pan from the oven and using two forks, start to pull the meat apart – some parts will still be a little tough. Once you have pulled as much as you can, place the lid back onto the pan and put it back in the oven for a further hour.

Just before the meat is ready it is time to prepare the rest of the taco elements. In a small bowl mix together the natural yoghurt and chipotle paste. Destone the avocados and slice, then squeeze some lime over them to stop them from oxidising. In a small frying pan, heat up the tacos for a couple of minutes on both sides.

After 3 hours remove the pork from the oven. It should be meltingly soft by now and easy to pull apart with your forks.

Serve the tacos with a dollop of the chipotle yoghurt, some pulled pork, avocado slices, pickled red onions and some coriander leaves. Squeeze over some lime juice and a final pinch of Maldon salt, then enjoy!

The classic Caprese salad originates from Italy, which is made of sliced fresh mozzarella, tomatoes, basil and seasoned generously with salt and olive oil. What is interesting with this dish is that, like the Margherita Pizza, the colours of the food resemble the Italian flag of green, red and white.

There are many variations to a Caprese salad, including a pesto dressing instead of olive oil, or even using balsamic vinegar. You can also substitute the olive oil for a delicious vinaigrette with tarragon to really make the tomatoes sing in flavour.

To prepare the caprese salad, slice the tomatoes and arrange on a large platter.
Tear the mozzarella and arrange this around the tomatoes.
Drizzle over some extra virgin olive oil and season well with Maldon Salt and cracked black pepper.
Finally garnish with some fresh basil leaves and then serve!

What to serve with Caprese Salad?

A Caprese salad is typically served as a side or appetizer, although it can be enjoyed as a lighter lunch/dinner option. However, you can serve many things with a Caprese salad to elevate the dish even further.

Grilled vegetables pair well with the salad to give texture and a gentle smoky flavour. Try peppers, eggplant or perhaps delicious charred courgettes, topped with tarragon dill and basil.

Additionally, adding a protein like chicken, shrimp, or steak make great additions to the dish to make a heartier main course option.

Our favourite is adding starch to the dish! Adding some crusty bread or pasta will transform the dish to have texture, whilst also having something to soak up the dressing. By adding your favourite pasta, you are essentially making a delicious pasta salad that can be enjoyed with friends and family.

What other cheeses could work in this recipe?

Instead of using the classic Mozzarella cheese in a Caprese salad, burrata cheese in a fantastic substitute due to it’s molten middle of cream. If you are using burrata, make sure to layer the tomatoes and basil first on the dish, and then place the ball of burrata on top…buon appetito!

What are the best tomatoes to use for a Caprese Salad?

The most used tomatoes for a Caprese salad are heirloom tomatoes, due to their balanced flavour in being sweet and hearty. You can also use fresh cherry tomatoes or even vine tomatoes. If you want something more substantial, try using beefsteak tomatoes in the mix to bulk up the salad.

How to present a Caprese salad?

Start of by using a large serving plate or platter as the base for the salad. The bigger the plate, the more room it will allow you to showcase the beautiful red, white and green colours of the food.

You need to arrange the tomatoes and mozzarella on the platter in an alternating pattern. After you have laid these ingredients down, you can then scatter the basil leaves over the tomatoes and mozzarella.

After this, season generously with Maldon Salt and cracked black pepper to elevate the sweetness of the tomatoes and counteract the bitterness of the basil.

With a final glug of olive oil, you are able to serve immediately with a serving spoon.

Tuna steaks are deliciously meaty and pack a lot of flavour when griddled or pan-fried.

This recipe shows you how to make a tuna steak that is beautifully tender, paired with a Salsa Verde infused with parsley, capers, mustard and of course Maldon Salt to elevate the flavours and release an irresistible tanginess to the sauce.

Because tuna steaks are impressive course to serve at a dinner party, it’s important to serve equally crowd-pleasing sides with this dish. Try our baked Hasselback potatoes what are delightfully golden and crispy which pair nicely with your tuna steak. If you are tight on time, you can whip up a cucumber salad, which is light, refreshing and easy to make!

Here is how to make our Grilled Tuna Steak with Tomato and Salsa Verde recipe…

Start by making the Salsa Verde. In a food processor or blender place all the ingredients and blitz together to form a paste. This can be as smooth or chunky as you like. Set to one side.
Next, prepare the tomato salad. Place the cherry tomatoes and black olives in a small bowl. Add a good drizzle of olive oil, cracked black pepper and a pinch of Maldon Salt. Mix it altogether and set to one side.
Heat up a griddle pan on a medium high heat. Rub each side of the tuna steak with olive oil.
Once the griddle pan is hot, add the tuna steak and fry on each side for approximately 2 minutes on each side, allowing the pan to create char lines across the flesh.
After each side of the tuna is grilled, remove from the pan. Set aside to rest.
Now it’s time to plate up, serve the griddled tuna steak on a plate piled next to the tomato salad, a drizzle of Salsa Verde and some garnish of basil leaves.
Finish with cracked black pepper and a pinch of Maldon Salt.

Buying tuna steaks

When you are buying tuna steaks, you need to look for firm, red or dark red flesh and make sure it is from a sustainable source. Ideally you want you choose thicker steaks as these will cook better than thinner sized steaks/loins.

How to cook tuna

It’s important to note that tuna fish can dry out quickly, turning unpleasant and crumbly in texture. When cooking, you only need to place it on the pan/griddle/BBQ very briefly over high heat. Tuna can be served cooked to rare, or cooked to have a crust on the outside but remain raw in the centre – this is called ‘Tataki’ in Japan.