We’ve teamed up with the talented Olia Hercules to create a refreshing and zingy salad, perfect for light lunch or as a side dish to a hearty meal like spatchcock chicken.
The salad contains all the flavours that Olia enjoys! Beetroot is paired with vibrant chicory wedges and bursts of orange segments to bring a gentle sweetness to the dish. The salad is inspired by an amazing dish from Georgia called charkhali. The original dish is fantastic, and involves boiled beetroot tossed in a spicy sour plum puree, flavoured with pennyroyal mint, garlic, dill and Georgian spices. Olia goes a step further by charring the beetroot and cooking the plum sauce over fire, adding an amazing smokiness to the whole dish!
A quick pickling recipe
The pickling section of this recipe is very important to bring life to the dish. It is also very easy and quick to do in the comfort of your own home! With a combination of vinegar, honey and Maldon Salt, you need to mix the beetroot slices into the season vinegar for 15 minutes. However, if you would a stronger pickling flavour, you can leave the beetroot slice in the mixture overnight to really elevate the flavours!
Here is how to make the beetroot and chicory salad…
To boil the beetroot, simply put it whole, skin on into a pan of cold water.
Bring to a simmer and cook for about 40 minutes or until a knife can pierce them quite easily.
Cut the chicory into thin wedges.
Segment the oranges (do watch a quick video online if you don’t know how to do it).
Add the vinegar, honey and the 1 tsp Maldon Salt into a large bowl, mixing well. The vinegar will help dissolve the honey and sea salt flakes. Set aside.
In the meantime, the beetroot should have cooled off by now. Begin rubbing off its skin and cut into thin slices.
Drop the beetroot slices into the seasoned vinegar. You can leave it there to pickle for as quick as 15 minutes or do this in advance and leave them macerate in vinegar overnight for a stronger flavour.
In a large bowl, add the now pickled beetroot slices. Next, begin adding the chicory wedges, orange segments, olives and onion. Give it all a good mix until everything is blended together.
Arrange on a serving plate, drizzle over oil and add the dill.
Serve immediately. If there is any leftover, you can store in the fridge for up to 1 week.
What dressing could you use for this salad?
A dressing that would pair perfect with this salad would be a vinaigrette using fruit vinegar and honey. It is very easy to make and requires very few ingredients
In a bowl, add the ingredients and mix well, ensuring everything is coated evenly.
Add a few dill fonds into the mixture.
Once finished, let it chill in the fridge for a few minutes to let the flavours infuse together.
Once your salad is assembled, drizzle the dressing over the dish generously.
Fermented food is great for your gut and this organic sauerkraut is such a treat to make and eat.
Chop the cabbage or put it through a mandolin, adding the spices or herbs of your choice. Put the cabbage into a mixing bowl and add Maldon Salt.
Massage the cabbage for about 3-5 minutes until moist. You should see liquid start to appear when you squeeze it. Salt plays a key role in the fermentation process, encouraging the growth of healthy bacteria whilst also killing off any bad bacteria.
Sterilize a jar with boiling water and then fill the jar with the cabbage, pushing it down so that the sauerkraut has no air bubbles in it. Ideally you want the cabbage to be fully submerged in the liquid.
Leave in your kitchen for at least 5 days. You can leave it for longer if you prefer a tangier flavour, but once open, be sure to store in the fridge.
A Premium Alternative to An Alcoholic Drink
We are delighted to team up Feragaia, the first ever working alcohol-free distillery in Scotland! Co-founders Bill Garnock and Jamie Wild combine traditional distillery methods with a bountiful of 14 botanicals from both land and sea, including seaweed, bay leaf and chamomile.
It is this reason that makes Feragaia so unique, as the brand does not rely on alcohol to carry it’s flavours unlike other alcohol-free spirits; they use natural flavours and qualities to transform the spirit into having a complex yet clean taste which is making powerful movements within the drinking scene.
Traditionally distilled and bottled in the beautiful Scottish Lowlands, the natural flavours go through distillation runs, which are then blended with fresh, Scottish water to create a perfect balance of earthy, spice notes.
In Conversation with Feragaia
We recently had the opportunity to sit down with Feragaia and explore the inspirations behind the brand, from Bill and Jamie’s story to them letting us know the perfect food pairings that go well with the spirit. Make sure to have a tea and biscuit in hand as this makes a perfect read!
We are BIG fans of your drinks! Tell us, what inspired you to make an alcohol-free spirit?
We love to hear it, thank you! We’re huge admirers of the heritage and quality of Maldon. For me, Feragaia started with a question that I kept on coming back to. It was ‘why do I feel so trapped by alcohol?’ Working in spirits gave me a high exposure to alcohol, combined with a traditional English drinking habit – I found it relentless and restricting. I concluded that confidence could answer my question and so I set about developing a premium, unapologetic and confident alternative. So people can have a equal choice – very democratic!
How would you describe the taste of Feragaia?
It’s an original and unique taste, with a refreshing depth of flavour. 14 carefully selected botanicals create a layered and wild journey through land~sea~spice.
We’ve done some research and found that ‘Feragaia’ translates to ‘wild earth’. Is there a correlation behind your name and your drinks?
You got me! In a small way perhaps, but Wild fortunately evokes so much more than just me. Like so many, Earth’s wild places are places that Bill and I greatly value and crave connection to. It was this shared core belief that established the Wild/Fera seed!
Courier – Food & Drink – Julia Bryce – Feragaia Distillery story – CR0038565 – Glenrothes – Picture Shows: Bill Garnock (31) and Jamie Wild (31) at Feragaia Distillery, Scotland’s First Alcohol Free Spirit Distillery – Tuesday 27th September 2022 – Steve Brown / DC Thomson
What an accomplishment in becoming the first working alcohol-free distillery in Scotland! We would love to know Jamie and Bill’s story on how Feragaia was born to where it is now.
Thank you. It is something we are incredibly proud of. We’ve always wanted to set the benchmark for transparency and quality in this category, there is too much ‘smoke and mirrors’ and it’s hurting the reputation of alcohol-free spirits. Bill is the Scottish one in Feragaia and was the driving force behind our provenance and process, out of which was born Feragaia’s respecting of Scotland’s rich heritage of premium spirits and progressive nature.
Would you say the alcohol-free movement is becoming more popular as the years go on?
Absolutely! Since launching Feragaia in 2019 we have sampled thousands of people. I can confidently say people’s curiosity and confidence in alcohol alternatives has and continues to grow. I expect this to be the case for some time.
We’ve seen you make many delicious cocktails, what would you say your top 3 favourites are?
In order of simplicity. I love our perfect serve ‘Wild Ginger’ 50ml Feragaia, Ginger ale and a slice of lime. Next up, our most popular cocktail serve – ‘Paloma’ 50ml Feragaia, Pinch of Maldon salt, squeeze of pink grapefruit and topped with tonic. Finally, it took me months to perfect this one, but the ‘Smokey Old Fashioned’ with a large ice block brings me great joy. Lapsang Souchung tea, ginger syrup, lime and Feragaia. It really redefines in my mind what an alcohol-free drink can be.
How would you try and convince someone who has never purchased an alcohol-free spirit to give it a try?
“I still drink alcohol, but sometimes I can’t or I’d rather not. In which case why should I sacrifice my experience, and feel left out?” Feragaia, is the original-free spirit that is redefining alcohol-free through its refreshing depth of flavour that’s distilled at our very own distillery in Fife, Scotland. It allows you to have a sophisticated and delicious drink to savour and enjoy during those moments where alcohol is to be avoided – how about a taste?”
What food would you say pairs well with Feragaia?
We talk about depth and length of flavour as this is what slows you down and makes Feragaia ‘a drink’ apart from a soft drink, juice, tea etc. The long finish is very complimentary when eating as there isn’t too much of a clash on the top of the pallet. I’ve always liked the combination of some savoury appetisers like roasted nuts and Feragaia in that aperitif moment. If I’m really pushing the boat out then the link between our land & sea botanicals and oysters are quite special!
Your bottle and cap are both 100% recyclable and the botanicals used are composted after distillation. Is this a topic in which you are passionate about?
We tried to register ourselves on B Corp before we registered on companies house! Then we realised we needed to have a registered business to apply for B Corp. At the core of our business lies a belief that truth, authenticity and purpose are ‘must haves’ today. We have developed a sustainable foundation on which Feragaia can grow and meaningfully support the changes that we need to make together in the world.
Now…we are very much excited to announce that Maldon Salt is in the Paloma recipe. What is your favourite way to enjoy Maldon Salt in a drink?
I love the story of land and sea, which could be more apt for Maldon Salt. Salinity when used in drinks correctly is really effective. You just can’t better the Paloma, bitter citrus, saline complexity and the defining depth of Feragaia – It is complete! Sláinte
Feragaia x Maldon Salt Cocktail
In celebration of Dry January, Feragaia and Maldon have come together to create a ‘Paloma Cocktail’.
This cocktail has a beautiful, fresh taste of citrus from the courtesy of Feragaia’s blackcurrant leaf and lemon verbena and Two Keys Pink Grapefruit Soda. Being naturally sweet, the flavour is hightended from a generous sprinkle of Maldon Salt on top to emphasise the sweet notes and counteract the bitterness…delicious!
Add 50ml Feragaia, 15ml Two Keys Pink Grapefruit Soda and a pinch of Maldon salt to a highball glass.
2.Stir until dissolved, add ice cubes and garnish with pink grapefruit.
Win a Bundle of Goodies!
You could be in the chance of winning one of our limited edition bundle packs, which includes a bottle of Feragaia, Two Keys Grapefruit Soda and an exclusive Maldon Salt Pinch Tin…the perfect combination to create our deliciously good Paloma cocktail!
Head over to our Instagram Giveaway now to enter… But be quick! There are only a number of limited bundles to win.
Lastly, we LOVE seeing your creations – please tag us on Instagram using the #maldonsalt so we can share your cocktail masterpieces on our socials.
Squash is one of the most exciting vegetables to grow as they come in so many shapes and sizes. One of my favourite autumn recipes is squash soup, seasoned with fresh herbs, Maldon Salt and topped with crispy mushrooms.
Pre-heat your oven to 220 degrees Celsius. Start by taking the skins off the squash. The best way to do this is with a knife rather than a peeler.
Chop up the squash into cubes and place on a baking tray with red onions and garlic cloves in their skins. Add thyme, a drizzle of olive oil and plenty of Maldon Salt and pepper.
Once the vegetables are soft, take the skins off the garlic and add to a pan with the squash, vegetable stock, a tin of chopped tomatoes and a pinch of Maldon Salt and pepper. Cook for about 10 minutes and then blitz with a hand blender or food processor.
Place the mushrooms on a lined baking tray with olive oil, season with Maldon Salt and roast them until crispy.
To serve, spoon the soup into bowls, add the crispy mushrooms, pepper and a final sprinkle of Maldon. Delicious
Grease an ovenproof dish (roughly 25 x 25cm). Slice the gingerbread and butter each slice with the softened butter, then cut into triangles.
Arrange the slices in the dish and sprinkle with the sultanas, the orange zest and cinnamon. Continue until you have used up all the slices of the gingerbread.
Gently warm the double cream and milk together in a pan to scalding point but being careful to not let it boil. Crack the eggs into a large bowl and whisk together with the sugar and Maldon Salt until pale, then gradually pour in the milk mixture and whisk until smooth. Strain this through a sieve into a jug. Pour this custard mixture over the gingerbread. Preheat the oven to 180c.
Once the oven is hot, sprinkle the top of the custard-soaked pudding with a little extra demerara sugar and then place it into the oven and bake for 30 – 40 mins until set.
While the pudding is baking, make the eggnog custard.
In a pan gently heat the cream with the vanilla paste, cinnamon stick and nutmeg until scalding point but not boiling.
Place the egg yolks in a large bowl and whisk with the golden caster sugar and cornflour until pale and well combined. Then slowly add the warm cream mixture, whisking continuously to make a smooth custard base.
Pass the mixture through a sieve and back into a clean pan. Heat gently, while whisking until it thickens. Add a splash of brandy if desired.Serve the warm gingerbread and butter pudding from the oven alongside the eggnog custard. Sprinkle with a little Maldon Salt to help cut through the sweetness.
Preheat oven to 180C. Grease and line a 900g loaf tin.
Melt the butter, sugar, and treacle together until smooth and the sugar has dissolved. Remove from the heat and whisk in the milk. Set aside to cool slightly and then beat in the eggs.
Sift the flour, bicarbonate of soda, spices and Maldon salt into a large bowl and mix together, then make a well in the middle. Pour in the wet mixture and fold through to make a smooth batter, making sure there are no lumps. Give the bowl a tap on the work surface to get rid of any air bubbles.
Pour into prepared loaf tin and bake for 50 – 60 mins until a skewer comes out clean. Leave to cool in the tin before removing. Once cooled you can slice the gingerbread loaf and use it for the gingerbread and butter pudding.
Heat milk and butter in a pan until butter is melted. Allow to cool slightly until milk is lukewarm. Put the flour into a large mixing bowl with a pinch of Maldon Salt and mix through then add the yeast, sugar and orange zest and mix again.
Make a well in the middle and add the milk, then mix in with the dough hook. Gradually pour in the beaten egg and continue to knead until you have a smooth dough.
Place into lightly greased bowl and cover with clingfilm to prove for 1 hour (doubled in size).
Make the filling by mixing all the ingredients together to form a paste. Set aside.
After your dough has proved, roll out the dough into a large rectangle (30x 40cm) then spread with the filling. Fold the long side in by a third, and then the other side on top of that, like folding a letter. Roll lightly to press the layers together.
Cut into 16 strips long strips. Take each strip and slightly pull and stretch it so it is longer. Then pinch one end between your thumb and middle finger, then wrap it around once, then back around on top in the other direction and then twisting underneath to seal – you are creating a wrapped knot.
Place onto a lined baking tray and cover loosely with cling film and then allow to prove for 30 mins, until they are puffed up. Heat the oven to 175C.
Brush the buns with some egg wash and sprinkle with flaked almonds and sugar crystals then bake for 18-20 mins until golden. Remove from the oven and allow to cool slightly before serving still warm.
What’s better than the decadent, light and airy dessert of a soufflé? Get baking with this easy-to-follow recipe, where we use pistachio cream to give a glorious, nutty tone to the dish. We use Le Cresuet’s Mini Ramekins to hold the soufflé in place whilst it gently bakes in the oven. However, don’t stop there with these little sweet treats!
We also show you how to create a coulis sauce, which is a smooth enhanced by the tang of cranberries to give a balance to the sweetened pudding. Serving this in Le Cresuet’s Small Stoneware Jug will make pouring of the cranberry coulis much easier whilst serving to your guests.
Start by making the base of the soufflés (the panade). Add the milk to a saucepan and whisk in the cornflour and a pinch of Maldon Salt until dissolved. Stir in the 50g of sugar and pistachio cream and place onto the heat. Allow the mixture to come to the boil and then continue stirring until the mixture thickens (3- 5 minutes). Then remove from the heat and cool. Once cool place in the fridge to cool completely.
Preheat the oven to 180C and place a baking tray in the oven to heat up (this will help the soufflés rise).
Prepare the ramekins by greasing with butter and the dusting out with icing sugar. Set aside.
Place the egg whites in a bowl and whisk until foaming. Then slowly add the 150g of sugar, a tablespoon at a time. Keep whisking until all sugar is added and the meringue has reached medium soft peaks.
Measure out 300g of the chilled panade mixture and add the final 20g of pistachio cream. Then carefully fold in the meringue egg whites being mindful not to knock the air out of the mixture. Spoon the mixture into the ramekins and smooth off the top with a palette knife. Then use a cutlery knife to “top hat” around the top rim. Place into the oven on the baking sheet for 8 – 10 minutes (do not open the door).
Remove from the oven, dust with icing sugar and serve immediately with pistachio ice cream and cranberry coulis.
A classic sweet treat to share with loved ones over the Christmas period, the light, sweet notes of rum works wonderfully with raisins all combined within the creamy, richness of fudge. Remember to add a generous pinch of Maldon Salt to help balance the sweetness!
Line a baking tray with baking paper.
Soak the raisins in the rum for 1 hour minimum or overnight.
In a pan place the condensed milk, butter, and sugar and bring to the boil. Stir the mixture continuously until the sugar dissolves. Continue to boil for 10 minutes until it reaches ‘soft ball’ stage on a thermometer.
When the mixture reaches this stage, remove from the heat, and quickly add the rum and raisins, a pinch of Maldon Salt, and vanilla. Stir until it thickens, then tip immediately into the prepared tin and allow to cool completely. Cut into squares and serve.
This Christmas we wanted to focus on the gifting element for our beloved friends and family…and what better gift than to create these easy chocolate truffles! Infused with the sweet and nutty flavours of amaretto, this really does pack a punch to the little sweet treat treats, perfect for your fellow chocoholic. When it comes to coating your truffles, you can choose from pistachios, desiccated coconut or cocoa powder.
Place the finely chopped chocolate in a large heatproof bowl. Put the cream into a saucepan and heat until just boiling, then remove from the heat and pour over the chocolate. Allow it to sit for a few minutes before whisking until smooth. Add the butter, amaretto, almond extract, and pinch of Maldon Salt and then whisk again until smooth.
Transfer to a shallow tin and allow to cool at room temp before adding to the fridge to firm up (2 hours). When cooled, roll the ganache truffles in your hands in balls, keeping in the fridge whilst you do the rest. Then roll the truffles in either desiccated coconut, finely chopped pistachios or cocoa powder before serving.
