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.
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.
Preheat the oven to 180C.
Start by making the crust for the salmon.
Place the Himalayan Pink Salt, Selected by Maldon, in a pestle and mortar and crush until it has a fine texture. Pour this into a bowl and add the fresh white breadcrumbs, parmesan, finely chopped pistachios, red chilli, chopped parsley, lemon zest and some cracked black pepper. Finally add the olive oil and mix until it forms a wet paste – add a little more olive oil if it looks dry.
Place one of the salmon fillets on a baking tray lined with baking paper, skin side down. Layer the lemon slices and the dill and parsley sprigs across the top of the flesh. Next place the second fish fillet on top of this, again skin side down – sandwiching the lemon and herbs in between.
Spoon the crust mixture on the top piece of fish and press it onto the top of the flesh, it should stick nicely.
Place the tray into the preheated oven and bake for 20 minutes, the salmon should be cooked through and the crust lovely and golden. If your fillets are thicker, you may need to give this an extra 5 minutes.
Once cooked, serve your stuffed salmon as the centrepiece of your dinner tables along with your favourite sides – we like to do this with herby new potatoes and seasonal greens.
‘The best way to increase flavour in a dish is to add spice…and it doesn’t have to be complicated!’ – Spice Kitchen.
The faces behind Spice Kitchen are iconic mother and son duo, Shashi and Sanjay Aggarwal. The team specialise in producing small batches of freshly ground spice and tea blends from sourcing only the best, freshest raw ingredients across the globe. From this, they then hand-blend, roast and grind to authentic, delicious recipes in which are then sent on to customers.
Well known for their exquisite spice tins, there are various collections to choose from, including their iconic Indian Spice Tin and their Middle Eastern & African Spice Tin, each holding an assembly of 9 vibrant and gorgeously fresh spices that have been carefully selected to make recipes from the comfort of your home. It’s no surprise that due to the exceptional quality of the spices, Spice Kitchen has won 4 Great Taste Awards and went on to win the 2018 Gift of the Year Award!
Spice Kitchen by Sanjay Aggarwal (Quadrille Books, £22) Photography by Dan Jones
We are delighted to team up with Spice Kitchen to delve into one of their tasty recipes from the team’s recent cookbook: ‘Spice Kitchen‘. The book is all about empowering you to become confident in cooking with spices and blends, showing you how to transform your mealtimes and add HUGE flavour from the use of one simple spice blend.
Sanjay wants to demystify the inner-panic that you may have around spices and blends, reassuring you that you do not need to waste time, invest in fancy equipment or stock a full cupboard on herbs and mixes to create a delicious dish…simply following the book will unlock you to cook a meal fuss-free and deliver on fantastic flavour!
Spice Kitchen by Sanjay Aggarwal (Quadrille Books, £22) Photography by Dan Jones
When we were exploring the book, we came across a delicious frittata recipe made from an infusion of vibrant curry spices and Maldon Salt to elevate the flavours to new heights. The frittata is also paired with a fresh, leafy salad to give that satisfying crunch as you take in your first bite.
Spiced Frittata with a Leafy Salad
Spice Kitchen by Sanjay Aggarwal (Quadrille Books, £22) Photography by Dan Jones
Sanjay makes this all the time with any potatoes left in the fridge after the weekend. It’s also a great lunch for the team at Spice Kitchen when they’ve got a busy day, because it serves a few and it really quick to throw together!
Serves: 4 people
Ingredients:
300g (10½oz) baby new potatoes
1 tbsp vegetable, sunflower or
rapeseed (canola) oil
1 tbsp Tandoori Masala (page 27)
100g (3½oz) kale (hard stalks
removed) and chopped
100g (3½oz) frozen peas
6 eggs
100ml (scant ½ cup) double
(heavy) cream
Generous pinch of Maldon Salt
1 tbsp chopped chives
For the Salad
3 tbsp Greek-style yoghurt
1 tbsp olive oil
2 tsp lemon juice
2 tsp Tandoori Masala (page 27)
200g (7oz) mixed salad leaves or
rocket (arugula)
Method:
Heat your oven to 180°C fan/200°C/400°F/gas mark 6.
Scrub the potatoes, add to a small saucepan and cover with cold water. Bring to the boil, then turn down to simmer for 10 minutes, until the potatoes can be pierced with a fork. Drain and set aside to cool a little.
Slice the potatoes in half or in thirds. Warm the oil in a frying pan (skillet), ideally one that can go in the oven, add the potatoes and sprinkle over the spice mix. Cook for a couple of minutes until everything smells gorgeously fragrant, then add the kale.
Continue to cook until the potatoes are crisp and golden at their edges and the kale is crisp but still vibrant green. Stir through the peas, then from from the heat. If you don’t have an ovenproof frying pan you can tip the vegetables into a baking dish once they’re cooked.
Beat the eggs with the cream, season with Maldon Salt, and add the chives. Pour over the vegetables and transfer to the oven.
Cook for 8 minutes until puffed and brown. Meanwhile whisk together the yogurt, olive oil, lemon juice and tandoori blend. Taste for seasoning.
Wash and dry the salad leaves if needed, then toss through the dressing.
Serve the frittata hot, in large slices, with the salad.
Spice Kitchen by Sanjay Aggarwal (Quadrille Books, £22) Photography by Dan Jones
Buy Your Very Own Copy Today!
With this book you can enjoy creating recipes from around the world! From the likes of a authentic Mamma Spice’s Dal Makhani, to a fiery blackened Cajun chicken feast, the ideas are endless and it showcases just how versatile spices can be!
Sanjay also shares his own top tips in making the spice blends from scratch, including classics from Garam Masala, Za’atar, Harissa and Tandoori.
You can purchase your very own ‘signed’ copy of Spice Kitchen Cookbook here, and begin transforming your mealtimes to culinary masterpieces!
Make sure you have your Maldon Salt ready for these recipes! If you are running out, please feel free to browse on our Where to Buy Page to find your nearest store in which stocks our beloved Maldon Salt.
Lastly, we LOVE seeing your creations – please tag us on Instagram using the #maldonsalt so we can share your own take on Spice Kitchen’s recipes!
Our chicken noodle soup is the final recipe for using chicken three ways. We first cooked the whole chicken through spatchcocking it to create a deliciously succulent spatchcock BBQ chicken. From the leftovers, we then used roughly 100g of the chicken, shredding it to create a beautifully creamy chicken, leek and bacon pie that was topped with crispy filo pastry.
Now, with the chicken carcass left and the roughly 75g of chicken, we can make a soup full of fresh aromatics and flavours that will warm you up through the chillier days.
You can serve this soup with a side of homemade rosemary focaccia, oven baked until it is perfectly golden and crisp to mop up the final juices left in the bowl.
Here is how to make our Chicken Noodle Soup…
Begin by making your chicken broth. Make sure any remaining meat has been stripped from the chicken carcass and then place it in a large stock pot and cover with water (you want to add lots of water and then allow it to reduce down).
Add the onion, and one of the carrots roughly chopped. Then add 2 sticks of celery, roughly chopped. Add a pinch of Maldon Salt, black peppercorns and then the sprigs of parsley and thyme.
Place the pot onto the hob and bring to the boil. Once boiling reduce the temperature to a very low simmer and allow this to bubble away for 1 – 2 hours. Occasionally checking the water to make sure it hasn’t reduced to rapidly, adding more if needs be. If there is scum rising on the surface, make sure to skim this off.
After an hour or two you should be left with a wonderfully flavoursome broth or stock.
Drain the broth through a sieve and discard the carcass and vegetables. Set the clear broth aside.
To make the soup, start by cooking the angel hair pasta according to the packet instructions. Then drain, rinse off the starch, and set aside tossed in a little olive oil to stop it sticking together.
Place the clear broth back into a pan and bring to a simmer. Peel the carrot and then finely slice, along with the remaining celery. Place these into the broth and allow them to boil for a few minutes to cook. Add any leftover chicken to the broth now and the handful of kale or cavolo nero, cooking for a further minute.
Finally add the chopped parsley and check the seasoning, adding some more Maldon Salt or cracked black pepper if required.
To serve, arrange the angel hair pasta at the base of two bowls. Then ladle over the hot broth with vegetables and chicken.
Finally drizzle with some EVOO and serve.
Both delicious and hearty, this pie recipe is a comfort food classic which is loved by many family and friends. Being the secondary part to the series of using chicken three ways, we use roughly 100g of leftover chicken from grilling it in our within Spatchcock BBQ Chicken recipe.
We use a filo pastry for a lighter topping option, however you are welcome to use shortcrust pastry instead for a firmer option.
Here’s how to make our Chicken, Leek and Bacon Filo Pie…
Start by making the white sauce for your pie filling. In a large pan add 100g of butter and allow it to melt. When the butter begins to foam, add the plain flour and use a wooden spoon to stir it in and create a paste. Cook this for couple of minutes until it begins to smell biscuity.
Then take the pan off the heat and add a splash of the milk, use a whisk to immediately stir this in to avoid lumps. As soon as the milk is absorbed, add another splash making sure to whisk it in fully. Alternate doing this and placing the pan back on the heat to allow it to bubble and thicken between each addition. Keep going until all the milk has been added and you are left with a thick, creamy, and smooth sauce.
Turn the heat off the white sauce and stir in the wholegrain mustard, Maldon Salt and cracked black pepper to taste. Check the seasoning and then set aside.
In another pan, add the lardons and cook until they are beginning to turn crispy. Now add the sliced leeks and diced onions. Keep cooking these until they are fully softened and translucent.
Once the leeks and onion are soft, add the garlic and cook for a further couple of minutes. Then add the leftover shredded chicken and warm through.
Finally stir this mixture into the white sauce and add the chopped tarragon.
Preheat the oven to 180C Fan.
Take a small pie dish and pour the filling in.
Take one sheet of filo pastry at a time and lay it onto your board.
Brush both sides with the final 100g of melted butter, and then use your hands to scrunch the filo up and place on top of the pie filling. Continue to do this with the remaining filo sheets until the whole pie top is covered.
Place it into the preheated oven and bake for about 15 minutes until the filo is golden brown and crispy on top.
Remove from the oven and allow it to sit for a couple of minutes before serving alongside your favourite green vegetables.
To start off our series in using a chicken in three ways, we first cook a large chicken to make a delicious spatchcock BBQ chicken, a family favourite that is requested at most dinners during the summer.
With a cooking time of roughly 40 minutes on the outdoor grill, it’s a very easy, fuss-free recipe to follow that will certainly deliver in flavour. The best part is the marinade for the chicken, which is made with an infusion of gentle, warming spices like smoked paprika and chipotle paste to give a spicy kick to the meat. With a dash of runny honey and the juice of a lemon, the marinade is bought to a sweeter, zesty level.
Did you know spatchcocking is the method in which you split a whole chicken by removing the backbone so that it is completely flattened. This will reduce the cooking time significantly, which is ideal for wanting to cook in a much speedier fashion for your hungry guests!
Here is how to make our Spatchcock BBQ Chicken…
Start by spatchcocking the chicken. Place it on your board breast side down and the legs at the bottom facing towards you. Use a pair of sharp scissors start at the end with the parson’s nose and then cut either side of the backbone all the way up so you remove it completely.
Then flip the chicken over and use your hands to press down on the breastbones and legs to snap the small bones and flatten the chicken out.
Now prepare the marinade by mixing together the olive oil, garlic, smoked paprika, cumin, chipotle paste, runny honey and lemon juice. Season this well with Maldon Salt and cracked black pepper.
Place the spatchcock chicken on a large tray and the coat it well with the marinade, making sure it gets into all the cavities and is evenly coated.
Leave this to marinade for at least 30 minutes, but can be left overnight in the fridge too.
When you are ready to cook your chicken, heat up the BBQ. The best way to ensure even cooking is to cook the chicken skin side up on the indirect coals for approximately 20 – 30 minutes. Then turn the chicken and place it on the hot coals skin side down for about 10 minutes until the skin is nice and crispy. This really does depend on the heat of your BBQ so make sure to keep an eye on it.
If you aren’t using a BBQ you can simply cook the chicken in the oven at 180C for 15 minutes and then place under the grill for a further 10 to crisp up the skin. A spatchcock chicken cooks much quicker than a whole chicken.
Serve the chicken alongside your favourite side dishes – we’ve done chips and salad. It also goes well with garlic aioli mayonnaise.
Keep your leftover chicken for the next couple of recipes and make sure to reserve the chicken carcass.
Banh Mi is a classic Vietnamese dish comprising of a short baguette with a fusion of meats and vegetables, including pork sausage, cucumber and carrots. We fill ours with shredded chicken, coated in a delicious satay sauce with a gentle added kick of spice from the chilli flakes.
Preheat the oven to 190C.
Mix all the ingredients for the satay sauce together in a pan and then gently heat for 5 minutes.
Place the chicken pieces onto a baking tray and coat with most of the satay sauce – reserve a little for drizzling over at the end. Place the baking tray into the oven and cook the chicken for 15 minutes until cooked through and slightly charred in places. When cooked remove from the oven and cool slightly before slicing into strips.
To make the pickled vegetables, in a small bowl mix together the caster sugar, Maldon Salt and rice wine vinegar and mix well until the sugar and salt have dissolved. Next add the carrot, cucumber and spring onions and toss in the vinegar. Set aside to lightly pickle while you finish the sandwiches.
Meanwhile place the white baguette rolls into the oven to heat through.
Remove the baguettes from the oven and carefully slice open. Spoon in some of the kewpie mayonnaise and spread across. Then add some of the shredded lettuce. Next pile in the satay sliced chicken. Drizzle over a little more of the satay sauce.
Finally top with the pickled veg, some sliced red chilli and the fresh herbs.
Squeeze over the lime and they are ready to serve.
We’ve created a vibrant vegetable tart packed full of spring goodness, including radishes, asparagus and garden peas. With a generous helping of ricotta cheese to coat the base of the tart, you are met with a deliciously creamy flavour as you take your first bite.
This recipe is special as it represents the changing of seasons from the dark, cold Winter months to the bright, colourful Spring. It truly does encapsulate the springtime cooking with all it’s good, green and glory! Not to forget how quick and easy this dish is to prepare and enjoy amongst friend’s and family across a (hopefully) sunny weekend.
Preheat the oven to 180C.
Gently roll the puff pastry sheet onto a baking paper lined with paper. Use a sharp knife to carefully score a 1cm boarder all the way around the edges of the pastry, cutting most of the way through but not all the way. The brush the edges with the beaten egg and place into the preheated oven for 10 minutes until golden brown and puffed up.
Remove the pastry from the oven and gently press down the puffed-up pastry in the centre so you are left with just the boarder raised. Set aside to cool slightly.
In a bowl mix together the ricotta, lemon zest, chopped dill and parsley. Then season well with Maldon Salt and cracked black pepper. Set aside.
Put a pan of water on to boil. Once simmering, add the asparagus spears, broad beans, and peas. Blanch them for 2 minutes until just cooked and then remove from the pan with a slotted spoon and immediately place into a bowl of iced water – this will help the vegetables retain their green colour and some of the crunch. Once cold again, drain and set aside.
Add the julienned spring onion strips into another small bowl with iced water and submerge. This cold water will encourage the spring onion to coil up and create pretty curls.
To assemble the tart, spoon the ricotta mix onto the base of the pastry and spread evenly to the edges of the middle, leaving the boarders. Next arrange the asparagus spears, broad beans, and peas across the top. Finally top with the radishes, spring onion curls and pea shoots.
Drizzle over a little good quality olive oil and a final sprinkle of Maldon Salt and some cracked black pepper.
