There are a few things that I need in my kitchen, it goes without saying, the Thermomix. It goes without saying, hot water (clean freak) and it goes without saying, Umami…but salt? Nay, even flavored salt? Well yes folks, you heard it here first; I now rely on the flavoured salts I have been producing en masse to liven up my cooking life. In fact I was in a hurry (funny that!) and threw a shrimp on the barbie as we supposedly do 'down' here, and with a smidgen of Olive Citrus Salt, they tasted divine, were duly impressive for the assembled crowd (who expect a lot at my house!) and I'm not just making this up…but take it all with a grain of salt if you like...
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- 100 Grams Good quality coarse salt
- 1 vanilla bean
- Pinches saffron threads (soak saffron in enough hot water to cover, drain and follow directions below)
Olive, Citrus Salt
- 2 oranges, zest
- 1 lemon, zest
- 50 Grams kalamata olives (dry zest and olives in 130°C oven for 40-60 minutes.)
- 70 Grams pomegranate molasses
- 2 Tablespoons toasted fennel seeds
Chili Lime Salt
- 2 - 3 limes, zest
- 2 chilies (dry zest and chilies in 130°C oven for 40-60 minutes)
Place salt and chosen prepared ingredients into Thermomix bowl and blend together for 4-5 sec/Reverse/speed 6.
Place salt and chosen prepared ingredients into Thermomix bowl and blend together for 6 sec/speed 8.
Store in airtight jars, except Saffron and Pomegranate salts, which must be spread out onto a flat tray and left to ‘dry’ before putting into jars.
Use flavored salts as rubs for uncooked meats, fishes etc.
Use as seasoning in place of regular salt on just about anything.
Add Vanilla salt to hot chocolate for a real treat.
Tie your salt flavors to your cuisine;
Vanilla Salt; Cajun or Caribbean
Saffron Salt; Middle Eastern or Mediterranean
Olive Citrus Salt; Mediterranean
Pomegranate Salt; Moroccan or Turkish
Fennel Salt; Mediterranean
Chili Lime Salt; Caribbean, South American or Asian