Topic: Mains / Dinner

Pad Thai originated from Thailand in the mid 1930s, with the dish known to be created from Thailand’s focus on nation-building. It is for that reason why there are Chinese noodles within the dish and being named ‘pad thai’ (thai stir fry) to embrace nationalism between the two counties.

We use juicy, king prawns sprinkled with roasted peanuts and beansprouts to give a crunchy-like texture to the dish. With powerful flavours of tamarind paste, chili flakes and fish sauce, this recipe is lip-smackingly tasty and you’ll be begging for second helpings!

  1. Start by cooking the rice noodles according to the packet, drain and set aside tossing in a little oil to stop them sticking together.
  2. Heat 1 tbsp of the oil in a large wok. Cook the king prawns until pink and just cooked, remove from the pan, and set aside. In the same pan add the second tbsp of oil and then the sliced shallot and fry until softened. Next add the fish sauce, sugar, tamarind paste, Maldon Salt and cook until the sugar has dissolved.
  3. Next add the cooked noodles, rice wine vinegar and chilli flakes and cook for a minute.
  4. Then push the noodles to one side and add the beaten egg. Cook and scramble the egg on the bottom of the pan and then once cooked, stir back through the noodles.
  5. Remove from the heat and add the beansprouts, prawns, and chives.
  6. Serve topped with the chopped, roasted peanuts, some extra sliced chilli and lime wedges.

We join Jesse Jenkin’s (A.D.I.P) in creating a 70’s Californian classic…the delectable ‘protein style’ burger as the perfect fakeaway dish for you and your friends.

A ‘protein style’ burger means you have a burger wrapped in lettuce instead of a bun. The reason for it’s nickname is because you are essentially getting a burger without the carbs (from the bun), and instead you have a burger patty wrapped in shell of iceberg lettuce…more protein and less carbs! It’s believed that McDonald’s heightened this trend in Australia, where they added the lettuce wrapped burgers as part of their Create Your Taste Menu.

  1. Mould 2 burger patties in to lose balls. Try not to overwork them as they can become rubbery. Jesse likes to season the top of his meat about 5 minutes before searing, giving the salt time to adhere to the meat. A note – avoid mixing the salt through the meat, this also results in a rubbery texture.
  2. Add the butter and a splash of oil to a pan on medium heat. Sauté thinly sliced or diced white onions until soft and translucent – around 5 minutes. Add a pinch of Maldon Salt, brown sugar, Worcestershire sauce, and a splash of water. Cook until the water is gone and set aside.
  3. Thinly slice red onion and tomatoes. Jesse likes to season his tomatoes with a small pinch of Maldon salt a few minutes before building the burger.
  4. For the sauce – mince the sautéed onions, and pickles before mixing them with the mayonnaise, mustard, tomato paste, and pickle juice. A few twists of black pepper is a welcome addition here.
  5. In a lightly oiled hot pan, smash the burger patties down using a small square of parchment paper – this helps achieves maximum contact with the pan and crispy edges. Weigh the burger down with the back of a spatula, another pan, or a chef’s press as I’ve used in the video. Once a good sear has formed, flip and add the cheese. After about a minute, turn off the heat and cover with a lid and a drop of water to create some steam – after about 30 seconds you should have some very melty cheese and a tender burger with a golden sear.
  6. Pick the large outer leaves of an iceberg head and lay them out like a big flower. Jesse likes to start his build with sauce, then burger, adding sautéed onions, red onion, and tomato.
  7. Fold the edges all around and create a parcel.
  8. Enjoy!

These hand pies are the perfect accompaniment for your celebratory picnic this year!

We fill our pies with a gorgeous coronation chicken, using a delicious combination of shredded chicken, mayonnaise, yogurt and a mix of turmeric and curry powder to give that infamous golden colour we all know and love. We sprinkle a handful of sultanas to give a gentle sweetness to the pies as you take that first bite.

Along with the pies, we also show you how to make a delectable chutney to dip your pies into. It’s made from the use of chopped mangos and pineapple; stirred together with flavourful spice of cayenne and turmeric to give a hidden warmth to the recipe.

  1. Start by making the chutney. Chop the mango and pineapple flesh into small pieces. Pour the vinegar and granulated sugar into a pan and heat until dissolved, then increase the heat and simmer for 10 minutes. In a separate pan toast the cumin and coriander seeds.
  2. Tip the toasted seeds into a pestle and mortar and gently crush but leave some whole for texture. Tip this, plus the chopped fruit and the remaining ingredients into the vinegar pan. Simmer for 1 hour until thick and syrupy – then leave to sit for 10 minutes until cooled and thickened. You can serve this with the hand pies but can store any leftover in a sterilized jar in the fridge for up to 2 weeks.
  3. Next start the pastry for the pies. Put the flours and butter in food processor, and then pulse a few times until it resembles fine breadcrumbs. Add 60ml cold water and 1 beaten egg and process until it comes together. Bring together until it forms a smooth dough and then press into a flat disc shape, wrap in cling film and chill in the fridge for 30 minutes.
  4. Meanwhile, make the filling by mixing the yoghurt, mayonnaise, curry powder and turmeric to a smooth sauce. Mix in the shredded chicken, sultanas and chopped coriander and season well with Maldon Salt and cracked black pepper.
  5. Once the pastry has chilled, remove 8 pieces. Roll into discs, add the filling, enclose to a half moon shape and then crimp the edges.
  6. Brush with beaten egg and sprinkle with nigella seeds. Bake for 25 – 30 minutes.
  7. Serve with the chutney.

How do you keep your pies from getting soggy?

Our best tip to avoid your pies from getting soggy bottoms is to create a barrier between the filling and the dough. You can do this by sprinkling breadcrumbs on the bottom of the crust before you fill them in and bake in the oven. As a result, this will stop the juices from the filling from seeping into the dough and turning the crust soggy.

Can you make this recipe vegan?

If you are wanting a plant-based alternative for this recipe, we recommend using chickpeas, mashed to the desired consistency to replicate the shredded chicken. For the sauce, you can swap out the dairy with a vegan mayonnaise instead, which are sold in most supermarkets.

It’s family meal night tonight within our collaboration series with Jesse Jenkins, A.D.I.P!

A Big ‘Green’ Mac & Cheese is a classic meal that Jesse’s wife and he often enjoy with their kids. A good pinch of Maldon Salt in the breadcrumb topping takes it to another level – and it’s easy to scrape aside for the kid’s portions if you have very little ones.

  1. Cook the pasta for about a minute less than the packet instructions. Jesse then rinses it so it stops cooking, lightly coat it in olive oil and set aside.
  2. For the topping – mix the breadcrumbs, grated cheese, olive oil, and a pinch or two of Maldon Salt.
  3. Blend the greens in a food processor or blender with the ice. The frozen peas and ice cubes add moisture while keeping the mixture cool as it blends. You want the greens to stay as vibrant as possible. If you want a very smooth texture for the greens (sometimes easiest with kids) just add a little water as you blend.
  4. Make a roux by cooking the butter and flour on a medium heat, stirring as you go. When it’s golden brown and the flour is fully mixed through add half the milk and whisk into the roux. When it becomes thick add the remaining milk and cheese. Stir until the cheese is melted then add the greens and cooked pasta.
  5. Transfer to a baking tray or keep in the pan if it’s oven-safe.
  6. Sprinkle all over with the bread crumb mix – bake at 225 for 10-15 minutes.
  7. Serve immediately.

We are delighted to announce the second recipe to our collaboration with Jesse Jenkins, A.D.I.P, is the delectable bibimbap.

Bibimbap is a Korean rice dish. The term bibim means “mixing” and bap is cooked rice. It’s one of Jesse’s favourites and a great way to make a meal for one using up the vegetable odds and ends you have to hand.

The simple combination of a pinch of Maldon Salt and sesame oil is delicious…A little Maldon goes a long way – there are 300 pinches in one 250g box!

  1. Thinly slice cucumbers before seasoning with a pinch of Maldon Salt, sugar, and vinegar.
  2. Set aside and drain before serving.
  3. Roughly cut your vegetables into similar sizes before sautéing in a splash of oil on medium heat. Cook until just tender, around 3-5 minutes. Season with a pinch of Maldon Salt and sesame oil. You can sauté all the veggies together but Jesse prefers to keep them separate until serving as mixing them in the bowl before you eat is very enjoyable!
  4. Put the vegetables, quick pickles, fried egg, sesame oil and spicy sauce over your rice and mix.
  5. Serve immediately – delicious!

We are delighted to announce our collaboration with the very talented Jesse Jenkins. Known to many as A.D.I.P (Another Day in Paradise), Jesse has taken over the London food scene recently with his highly creative, cinematic cooking videos.

Across the months of April and May 2023, we will be making a series of video-style recipes which surround the themes of producing midweek recipes to be enjoyed amongst family and friends. Maldon Salt is used in each and every one of these dishes to elevate even the simplest form of ingredients, where these recipes can be easily recreated in the comfort of your own home.

Starting the series off, we introduce A.D.I.P’ Dinner Party inspired recipe, which is a delicious Roast Chicken and Potatoes.

This recipe is all about seasoning…which is what Maldon certainly knows a thing or two about! You should season the chicken all over, from top to bottom – to even the inside cavity! This is because salt will change the structure of the chicken’s muscle proteins so that the juices are retained. When Maldon is added onto the chicken, juices from the inside of the meat are drawn to the surface, causing the protein to become beautifully succulent once roasted in the oven.

Method

  1. Cover the chicken in olive oil, making sure to get it everywhere. Season with a generous pinch of Maldon Salt – a little salt on the top, bottom and inside the cavity. Leave it to rest in the fridge uncovered for a minimum of two hours. You can leave it overnight.
  2. Slice the potatoes in to 2cm discs and leave to soak in cold water until your chicken is ready to roast.  Rinse and coat with a few tbsp of olive oil, a pinch of Maldon salt, some black pepper, and fresh rosemary. Place them in a sheet tray with the chicken on top / ideally on a wire rack. Add the lemon half and rosemary sprigs to the cavity of the chicken.
  3. Roast at 100c for 1hour. Turn the heat up to 250c for 30 minutes or until the chicken reaches 160c internally and is golden brown all over. Jesse removes the chicken to rest and return the potatoes to the oven for 10 more minutes or until the entire tray has good colour.
  4. For the mayonnaise – whisk the egg yolk and Dijon until combined. Continue whisking and slowly adding oil. When it starts to become thick, add a little lemon and continue adding oil. Then add the vinegar, alternating until you reach your desired consistency. There is almost no end to how much oil you can get in to a mayonnaise if you keep adding, lemon, vinegar, or water – so stop when you like the taste and texture. Add a pinch of Maldon Salt and some grated garlic.
  5. Serve with a simple salad and enjoy.

Have you ever tried baked ricotta before?! Try our recipe with Bold Bean Co and you will become hooked on the soft creaminess of this traybake, mixed with Queen red beans, beetroot and purple sprouting broccoli to give a nutty, earthiness to the dish. Sprinkle with a final pinch of Maldon Salt to enhance the sweetness of the gently baked ricotta cheese.

  1. Preheat the oven to 220C (200C fan/gas 7).
  2. Tip the red beans, beetroot, thyme, shallots and garlic into a large roasting tin (big enough to fit everything in in a single layer). Mix with the honey with a good pinch of Maldon Salt and olive oil.
  3. Mix well, then put in the oven for 30 minutes.
  4. Toss the broccoli with some olive oil and add to the tray, dotted throughout the beetroot & bean mix.
  5. At the same time, make a space in the centre of the tin, and gently upend the ricotta into it.
  6. Dress it with the olive oil, Maldon Sea Salt, the zest of half a lemon and freshly ground black pepper.
  7. After this, return the tin to the oven for a further 20 minutes, lowering the temperature to 200C (180C fan/gas 6).
  8. When the traybake is cooked, drizzle over the extra-virgin olive oil, the other half of the lemon zest and a squeeze of lemon juice, and scatter on a few more thyme sprigs and a final pinch of Maldon Salt before serving.

Paccheri is a type of pasta that is commonly shaped of a very large tube, with origins of this pasta being traced back from Campania, Italy.

We’ve taken this classic pasta dish and given it a culinary twist with the use of butternut squash and chorizo for a comforting warmth of flavours. Remember to add Maldon Salt to your water when boiling the pasta as the salt will add an extra layer of flavour to the water, in which is then absorbed by the pasta when cooking.

  1. Preheat the oven to 180C.
  2. Peel and dice the butternut squash into rough chunks. Place onto a baking tray with the onion wedges and the garlic gloves still in their skins. Drizzle with 1 tbsp of olive oil, some Maldon salt, cracked black pepper and the chilli flakes. Toss them all together and then roast for 15 minutes until the squash is tender.
  3. Cook the pasta according to the pasta instructions in a large pan of salted water.
  4. In a large frying pan add the chorizo and fry until crispy. Once the butternut squash is cooked, remove from the oven, and add it to a blender with the onion and the garlic squished from their skins. Ladle in some of the pasta water and then blitz until smooth.
  5. Tip the butternut squash sauce into the frying pan with the chorizo, then lift the cooked pasta into the sauce, adding some more pasta water if needed so it coats the pasta and turns into a glossy consistency.
  6. In a small frying pan heat 2 tbsp of olive oil, then fry the sage leaves until crispy.
  7. Spoon the pasta into bowls and top with the sage leaves, a drizzle of oil, some cracked black pepper and a good grating of parmesan.

Bao (bow) Buns, also known as steamed buns, are thought to be derived within the Chinese culture as a filled version of ‘Mantou’, which is a steamed dumpling resembling a soft-like textured bread. However, a dumpling is commonly boiled or pan-fried, whereas bao bun’s are to be steamed in either a steamer or a slow cooker.

These buns are utterly delicious, being warm and fluffy in the inside from the sweet, white dough. You can learn how to make the dough from our Sticky Miso Roasted Aubergine Bao Buns recipe, primarily consisting of flour, Maldon Salt, sugar, yeast, milk and a dash of oil.

In this recipe, we fill our bao buns with the succulent protein of pulled pork (boneless pork shoulder), coated in soy sauce, Siracha and honey to add a touch of sweetness. We also combine layers of finely sliced carrot, radish and cucumber to add a layer of crunch for texture.

  1. Start with the pulled pork. In a small bowl, mix the soy sauce, siracha, garlic, ginger, sesame oil, Maldon Salt, and runny honey.
  2. Add the pork to a slow cooker and the pour over the sauce, mixing it well into the pork so it is fully coated. Place the lid on and cook on high for 4 -5 hours.
  3. After this time the pork should be completely tender, and you can shred it with two forks. Toss in the remaining juices and set aside.
  4. Make the pickled vegetables. In a large bowl mix the rice wine vinegar and caster sugar, whisking until the sugar dissolves. Peel the carrot and cucumber into long ribbons, and finely slice the radish, then place them into the vinegar bowl and toss well. Set aside to lightly pickle.
  5. To serve, steam the bao buns until fluffy and soft. Then fill with the pulled pork and some hoisin sauce. Then sprinkle with sesame seeds and some finely sliced spring onions.
  6. Serve alongside the pickled vegetables and some coriander for some extra crunch.

The only thing that survived this winter’s frost in Olia’s garden was kale, so she is using it in anything and everything! Use any dark greens that you have – spinach, cabbage, spring greens, wild garlic or nettles if you go foraging. Leeks give this pie a nice body and sweetness.

  1. Clean the leeks well and slice lengthways in half, then slice thinly across. I only trim the dry edge of the green part of the leek, but use up the rest of the green part. Heat the butter and oil in a large frying pan or pot and add the leeks, cook over a medium-low heat until they soften, then add the garlic followed by the spinach and the kale and a generous pinch of Maldon Salt. At this point I cover the pan with a lid, this will help steam the greens. You want everything to yield and become nice and soft. Add the spring onions at the very end and cook for 2 minutes.
  2. Let the filling cool down a little, then stir in the feta and plenty of black pepper. Butter a pie dish or a small deep tray and put the filling in.
  3. Brush the melted butter over each filo sheet and crumple it on top of the filling.
  4. Preheat the oven to 180C fan. Cook for 30 minutes or until the top is golden and the filling piping hot.