Elevate your summer dinner party with our irresistible Cheese and Chives Croquettes featuring a tantalizing twist of Maldon Smoked Sea Salt.
Blended with three creamy cheese to create a beautiful bechamel sauce (cheddar, mozzarella and Gruyere), these croquettes are a burst of rich flavour in every bite. Fresh chopped chives and a generous pinch of Maldon Smoked Sea Salt is added for an extra burst of flavour. Each croquette is coated in crunchy panko breadcrumbs and fries to golden perfection, making them seriously crispy on the outside and melt-in-your-mouth delicious on the inside!
We pair these croquettes with a vibrant green aioli sauce for the ultimate side dish that will leave your guests craving more! Whether you’re hosting an intimate gathering or a fabulous feast, these croquettes are guaranteed to impress!
How is how to make cheese and chive croquettes…
In a saucepan, heat the milk until it’s warm but not boiling (about 50°C).
In another saucepan, melt the butter over medium heat. Once melted, add the 60g flour and whisk continuously to form a smooth paste forms.. Cook for about 2 minutes, stirring constantly.
Gradually pour the warm milk into the roux, whisking constantly to avoid lumps. Continue cooking and stirring until the sauce thickens, about 5-7 minutes.
Grate the cheddar, gruyere and mozzarella cheese.
Add the cheddar, gruyere and mozzarella cheeses to the sauce and stir until it melts and incorporates completely.
Stir in the chopped chives and season with the Maldon Smoked Sea Salt and pepper to taste. Remove from heat and let the mixture cool completely.
Once the béchamel mixture has cooled, use your hands to shape it into small cylinders or balls, about 3.5cm in diameter.
Place the 75g flour, breadcrumbs and beaten eggs in separate shallow bowls.
Dip each croquette first into the flour, then beaten eggs, then coat evenly with breadcrumbs. Place the coated croquettes on a plate.
In a deep pan or fat fryer, heat oil to 180°C over medium heat.
Carefully place a few croquetas at a time into the hot oil.
Fry the croquettes until they are golden brown and crispy on all sides, about 2-3 minutes per side. Drain and sprinkle with more Maldon Smoked Sea Salt.
For the cheats aioli, bring a pan of water to the boil and add the parsley. Blanch for 1-2 minutes then drain the parsley and cool down in iced water. Once the parsley has cooled, drain it again and squeeze out any excess water. in a food processor or blender, combine the mayonnaise, minced garlic, lemon juice, pinch of smoked salt and parsley. Blitz until smooth and then serve alongside your warm croquettes.
This recipe is created by Nomadic Dinners, who run immersive woodland feats as an alternative way of dining.
One thing for certain is that when peaches are in season, they are delicious. At Nomadic Dinners, they use them as soon as they are ripe. This recipe is ridiculously simple and is humble enough to place the star ingredient centre stage.
Wash and halve the peaches removing the pits.
Dust your peach halves with equal parts of Maldon Sea Salt flakes and sugar.
Stick a skillet or small paella pan on the fire at a medium heat adding the stick of butter until it has melted completely. Don’t worry if the butter burns a bit.
Once the butter has fully melted, gently place the peach halves face down and cook for a few minutes until they have caramelised and there is an unmistakable ambrosial smell and colour.
Arrange the peach halves on serving plates. Add vanilla ice cream and a sprig of mint for colour
This dessert satisfies even the most discerning of taste buds. A perfect combination of sweet, salty and fruity.
Transform your summer barbecues with BBQ Corn Ribs, infused with the rich, smoky flavor of Maldon Smoked Sea Salt flakes. These corn ribs are grilled to perfection, delivering a delightful combination of sweetness and charred goodness.
Topped with a drizzle of spicy Sriracha mayo, they offer a tantalizing kick that complements the smokiness beautifully. Perfect as a side dish or a standout appetizer, these BBQ Corn Ribs are sure to be a hit at any summer gathering, adding a gourmet twist to your seasonal fare.
Here is how to make BBQ corn ribs with Sriracha mayo…
Start by carefully cutting each corn on cob into ribs. The safest way to do this is to place the flat bottom on the board so the corn is standing upright and then using a sharp knife, bash it down through the core – being careful of your hands and fingers!
Preheat the oven to 200c.
Once you have your 16 ribs, place them into a large baking tray. Then in a small bowl mix together the olive oil, smoked paprika, cumin, garlic powder, harissa paste and Maldon Smoked Sea Salt. Drizzle this all over the ribs and then use your hands to rub it in so each one is evenly coated. Place into the preheated oven and cook for 25 minutes, turning halfway. The ribs should curl as they cook. You can equally cook these in the air fryer or on a BBQ.
Mix the mayonnaise and the siracha and serve alongside the corn ribs for people to dip into. Scatter over some chopped coriander and some lime wedges for squeezing and they are ready to enjoy.
This summer, elevate your cookouts with vegan loaded hot dogs, perfectly seasoned with Maldon Sea Salt flakes. These plant-based delights are bursting with flavour, topped with vibrant mix of fresh vegetables, savoury sauces, and a touch of smoky goodness.
Each bite offers a satisfying crunch and a delightful blend of textures, making them the ultimate crowd-pleaser for any sunny day gathering. Whether you’re a seasoned vegan or simply exploring plant-based options, these loaded hot dogs promise to be a delicious highlight of your summer feasts.
Here is how to make loaded vegan hot dogs…
Start by making some pink pickled onions to serve with the hot dogs.
Place the finely sliced red onion into a small bowl and add the Maldon Sea Salt, then use your fingers to scrunch it in and help soften the onions. Next add the vinegar and the caster sugar and then stir to dissolve. Set the onions aside to pickle as you prepare the hot dogs.
Heat a griddle pan and add the vegan sausages, cooking on each side until charred and cooked through.
Slice open the hot dog buns and add the slice of smoked cheese, then the warm sausage – allowing the cheese to melt underneath. Then top the hot dogs however you like, we chose a drizzle of American mustard, sliced jalapenos, the pickled red onions, some crispy onions, and some finely chopped chives.
We like them crispy, EXTRA spicy and oh-so delicious!
Bake at 180C/350F for about 20 minutes until golden and crispy .
Season with an extra pinch of Maldon Chilli Sea Salt. Serve immediately.
A fried egg really does hit the spot. Here, we have them jazzed up a little on a bed of creamy spinach with a kick of Maldon Chilli Sea Salt, providing both the perfect pinch of seasoning and kick (not to mention the beauty of those crystals with flecks of chilli flake beauty!)
This is a simpler and lighter version to a classic “creamed spinach”, but it still hits that same comfort need for a very delicious brunch.
Here is how to make creamed spinach with chilli fried egg on toast
Heat 2 tablespoons of the olive in a large pan over a low-medium heat. Add the garlic and cook for 2-3 minutes, stirring often, until and fragrant and lightly toasted.
Add the spinach with a splash of water and allow to wilt down for roughly 5 mins, stirring often (you may need to do this in batches). Then, add the Greek yogurt, pinch of salt and parmesan and stir to combine. Allow this to simmer while you fry the eggs
Meanwhile, add the remaining tablespoon of oil to a frying pan over a medium-high heat. Turn the heat down to low then crack in the eggs, sprinkle with a pinch of Maldon Chilli Sea Salt and cook for 3 minutes.
Toast your bread. Spoon over the creamy spinach, top with a fried egg and finish with extra parmesan, if you fancy.
Kitty wrote this recipe a long time ago, and it comes out a lot for birthdays and dinners because it’s pretty foolproof. You can easily swap round the types of sugar and use more caster (superfine) sugar than light brown soft sugar if that’s what you have, or use all one type.
How to make flourless chocolate cake
Preheat the oven to 170°C fan (375°F). Grease and line a 23 cm (9 inch) cake tin (pan) with baking parchment.
Combine the chocolate and butter in a heatproof bowl set over a saucepan containing 4 cm (1½ inches) of barely simmering water. Make sure the bowl isn’t touching the water. Stir until just melted, then remove from the heat and allow to cool slightly.
Once cooled a little, whisk in the light brown soft sugar, then the egg yolks one at a time, followed by the ground almonds and salt. If the chocolate splits, don’t worry! Stir in 1 teaspoon boiling water at a time until you have a smooth, silky mixture.
Using a stand mixer or hand-held electric whisk, whisk the egg whites until they form stiff peaks, then gradually add the caster sugar, whisking until the egg whites form soft peaks, like a very light meringue.
Very carefully fold the meringue mixture into the chocolate, working delicately with a spatula or metal spoon until it’s all evenly combined.
Carefully pour the mixture into the prepared tin, making sure not to knock out the air. Sprinkle over a little more flaky salt, then bake in the oven for 20–25 minutes. The middle should be a little gooey and the surface a bit cracked.
For the tahini cream, lightly whisk the cream in a large bowl until you have very light peaks. Stir in the tahini and give a few more whisks. Set aside while the cake bakes.
Remove the cake from the oven and allow to cool. It’ll dip a little when it cools. Slice and serve with a dollop of the tahini cream and fresh berries, if using.
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Make More With Less by Kitty Coles (Hardie Grant, £22), Photography by Issy Croker.
Looking for fool proof recipes to make your food go further? Make More With Less by Kitty Coles takes core ingredients and transforms them into flavour-packed, simple dishes. From turning a few tins of beans into a comforting bean pasta to making leftover chicken tacos! the options are endless and the creativity never stops!
You can purchase your very own copy here, where you can flick through, raid your fridge and Kitchen cupboards and get started on creating low-waste, low-fuss and versatile recipes that you will make over and over again.
This dish celebrates the simple – the simplicity of Spring – flavours and ingredients that are light, fresh and a little bit zingy. This is more of a concept than a strict recipe – heavily inspired by @anchovytrevor – but that’s the beauty of using minimal but great ingredients that sing well together. What I love about new Maldon Garlic Sea Salt is the addition of wild garlic! Not only do the little flecks look BEAUTIFUL alongside the salty pyramids we all know and love, but it adds a real depth to the garlicky flavour, contrasting oh so beautifully with the creamy, lemony ricotta and sweet peas.
Hannah Wilding
Here is how to make the recipe
Blanch the peas in a pan of boiling salted water for just a couple minutes until tender.
To a mixing bowl, add the ricotta, zest of the whole lemon and a good pinch of Maldon Garlic Sea Salt and whip to a soft and pillow consistency.
Toast your bread. Slather the whipped ricotta onto the toast and tumble over the peas. Finish with a good drizzle of Extra Virgin Olive Oil and cracked black pepper.
Blend bread to a crumb-like texture. Toast in the pan over high heat for a few minutes, then add olive oil to coat the breadcrumbs, dried parsley and a generous pinch of Maldon Garlic Sea Salt.
Cook in the pan, occasionally tossing, for 3-5 minutes. Serve right away or store in a vacuum-sealed container and keep in your freezer – just re-heat to serve.
Perfect on any dish especially over some creamy pasta – fantastic flavour at your fingertips!
Light, fluffy and FULL of flavour! This recipe was created by Lara Green, who adds a delicious twist to a sourdough focaccia with Maldon Chilli Sea Salt and Maldon Garlic Sea Salt to impress your guests. It pairs perfectly with dips, pasta and antipasti, where the hints of chilli and garlic elevate it from ‘fluffy’ to fantastic.
Cold proofing overnight in the fridge makes for an extra soft, pillowy focaccia with the most delicious golden crust.
How to make chilli and garlic sourdough focaccia
Place the warm water into a bowl with the levain/sourdough starter and honey and whisk to combine. Add the flours and stir until no dry bits remain. Put a towel over the bowl and place somewhere warm.
30 minutes later, add both the Maldon Chilli Sea Salt and Maldon Garlic Sea Salt, using your fingers to pinch them into the dough. Cover the bowl with the tea towel and place back in the warm spot.
30 minutes later, perform your first set of stretch and folds: starting from the furthest edge, pull and stretch the dough up and then fold it down over itself. Turn the bowl and repeat until you have completed four stretch and folds. Set your timer for three additional sets of folds – spaced half an hour apart, leaving the covered dough to rest after each set.
Using 2 tbsp of the oil, generously grease and line a 9-inch baking dish with parchment paper, then place more oil on top of the paper. Transfer the focaccia dough to the baking dish, cover and place back in the warm spot for another 1-2 hours. Then cover with cling film and place in the fridge overnight.
The following morning, remove the focaccia from the fridge and place in the warm spot to bring it back to room temperature. You’ll know when it’s ready as the dough will have noticeably risen and look soft and pillowy on the surface (around 3-4 hours).
Preheat the oven to 215C.
Remove the cling film from the baking pan and with wet hands, massage the dough to create dimples in the surface of the focaccia. Drizzle with the remaining tbsp of oil and scatter with a pinch of both the Maldon Chilli Sea Salt and Maldon Garlic Sea Salt.
Bake in the oven for 15 minutes, then turn the pan and bake for another 10 minutes until golden brown on the surface and light and crispy on the base and edges. Allow to cool thoroughly before cutting into slices.
*If using Instant Yeast instead of a sourdough starter, simply add the yeast with the flour and mix to combine. Follow the same sequence of steps above.
