Flavoured Craft Salt

Name: Thermomix recipe: Flavoured Craft Salt
Ingredients: 100 Grams pink salt flakes per flavor; 1 vanilla bean; Pinches saffron threads (soak saffron in enough hot water to cover, drain and follow directions below); 2 oranges, zest finely grated; 1 lemons zest finely grated; 50 Grams kalamata olives (dry citrus zest and olives in 130°C oven for 40-60 minutes.); 70 Grams pomegranate molasses; 2 Tablespoons toasted fennel seeds; 2 - 3 limes zest finely grated; 2 red chilli (dry lime zest and chilies in 130°C oven for 40-60 minutes)

Makes 100g per flavour Rated: Print

Flavoured salts are such a simple addition to your pantry with very little effort but maximum results. Get a few of these sorted out for craft salting

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…and of course salt.

I do rely on the flavoured salts I have been producing en masse to liven up my cooking life. In fact I was in a hurry one time (funny that!) and threw a few shrimps on the barbie as we supposedly do 'down under', 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...

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

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Need

100 Grams pink salt flakes per flavor BUY
Vanilla Salt
1 vanilla bean BUY
Saffron Salt
Pinches saffron threads (soak saffron in enough hot water to cover, drain and follow directions below)
Olive, Citrus Salt
2 oranges, zest finely grated
1 lemons zest finely grated
50 Grams kalamata olives (dry citrus zest and olives in 130°C oven for 40-60 minutes.)
Pomegranate Salt
70 Grams pomegranate molasses
Fennel Salt
2 Tablespoons toasted fennel seeds
Chili Lime Salt
2 - 3 limes zest finely grated
2 red chilli (dry lime zest and chilies in 130°C oven for 40-60 minutes)

Do

1: Coarse Grind;
2: Place salt and chosen prepared ingredients into Thermomix bowl and blend 4-5 sec/Reverse/speed 6.
3: Fine Grind;
4: Place salt and chosen prepared ingredients into Thermomix bowl and blend 10 sec/speed 8.
5: 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.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!