Sea Salt Rub Tips for Quick Recipes

POSTED ON September 20th  - POSTED IN Recipe

Olsson’s Sea Salt Rub Dry Marinade:

  1. Brush meat with olive oil and rub Olsson’s Sea Salt Rub evenly all over meat – about ½ to 1 teaspoon per serve of meat.
  2. Place on a tray and refrigerate for 1 hour.
  3. Grill or BBQ meat until cooked.

Olsson’s Sea Salt Rub Stuffing:

  1. Combine 2 tablespoons of Olsson’s Sea Salt Rub with 1 cup of bread crumbs and an egg or two.
  2. Use this mixture to stuff meat such as chickens and fish and vegetables such as mushrooms and capsicums.

Quick Pasta Solo:

My favourite dish to cook when I am dining solo is pasta with chilli, garlic and lemon. When I am feeling unbelievably lazy or don’t have the fresh ingredients on hand, I use “Big Chilli & Garlic” Sea Salt Rub.

  1. Cook pasta (penne and spaghetti work well) and drain it into a colander.
  2. Rinse the saucepan quickly and put it back on the heat.
  3. Add 2 tablespoons of olive oil to the pan and a tablespoon of “Big Chilli & Garlic” Sea Salt Rub (be careful not to burn it).
  4. Squeeze the juice from one lemon into the pan and put the pasta back into the pan.
  5. Stir it all together while the pasta reheats.
  6. Pop it all into a big bowl, sprinkle on some parmesan if you so desire and ENJOY! (Add whatever you fancy to this: tomatoes, basil, pine nuts, prawns, sardines, prosciutto, chicken, feta, cream, etc, etc,the list is endless)

Bolognaise Bonanza:

Add a little of “The Great White” Sea Salt Rub to your Bolognese Sauce and have your family and friends salivating over your cooking (Suggested and recommended by Andrew Tsaroumis, owner “Loaves and Dishes Restaurant”, Leura, Blue Mountains, NSW)

Ultimate Salad Dressing:

I made this dressing initially for cous cous and chick pea salads, but it really gives a lift to simple garden salads as well. This will become your go-to recipe for salad dressings – no joke. It is so delicious and fits in with my philosophy of keeping things simple without sacrificing flavour. It goes with everything and can be tweaked to suit any dish or palate with the addition of: sugar, honey, chilli, garlic, pomegranate molasses, curry powder, cinnamon or mustard. The variations are ENDLESS!

Great White Chicken Schnitzel:

Next time you’re making pork or chicken schnitzel, why not add a little of “The Great White” Sea Salt Rub to your flour mixture. DELICIOUS!!! If you’re looking for something to spice up the kitchen or a tasty gift idea, why not give our sea salt rubs a try.

Great White Roast Pumpkin & Carrots:

This recipe can be used as an alternative to or in addition to roast potatoes.

  1. Pre-heat over to 200oC.
  2. Peel, deseed and cut a butternut pumpkin into pieces.
  3. Peel and cut 5 carrots carrots into 2 or 3 pieces each.
  4. Place pieces of pumpkin and carrot in a large bowl and liberally dowse the vegetables with olive oil a few tablespoons of “The Great White” Sea Salt Rub and a few pinches of white pepper.
  5. Mix vigorously and dump the lot onto a roasting pan.
  6. Place the pan in the oven and turn vegetables every 15 minutes until they are soft on the inside and crispy on the outside.

Lemon Lemon Roast Potatoes:

  1. Preheat your oven to 200oC.
  2. Peel and cut potatoes into 1 inch squares.
  3. Drizzle with olive oil and sprinkle with Lemon, Lemon, Lemon Sea Salt Rub.
  4. Give the pan a good shake so the potatoes are evenly coated with the oil and the Sea Salt Rub.
  5. Roast for 30-40minutes (give the pan a shake every 15 minutes so that the potatoes get a nice even tan)

Delicious!!!!

It’s So Rosemary Roast Potatoes:

  1. Preheat your oven to 200oC.
  2. Pop 1kg of peeled potatoes in a roasting pan (cut them in half if they’re a bit big).
  3. Add a solid slug of olive oil and a few pinches of It’s So Rosemary Sea Salt Rub.
  4. Give the pan a good shake so the potatoes are evenly coated with the oil and the Sea Salt Rub.
  5. Roast for 45 minutes (give the pan a shake every 15 minutes so that the potatoes get a nice even tan) and serve with whatever takes your fancy.

Extras:

  • Sprinkle Big Chilli & Garlic Sea Salt Rub onto your chips – you’ll love it.
  • Roast any vegetables with a generous pinch of any Olsson’s Sea Salt Rub and olive oil.
  • Sprinkle Lemon Lemon Lemon Sea Salt Rub over steamed and buttered green vegetables.

Thyme and Oregano Dolce Fetunta

POSTED ON September 20th  - POSTED IN Recipe

Fetunta is like bruscheta but not grilled. It’s a nice snack to have with a glass or two of wine in the afternoon. And it’s so simple and so delicious-much better than nuts or chips.

  1. Grab a fresh ciabata loaf from your local Italian bakery and cut it into slices (thick or thin as you like).
  2. Drizzle a bit of extra virgin olive oil over the top of the sliced bread and then sprinkle a pinch or two of Thyme & Oregano Dolce Sea Salt Rub over the top.

Keep some extra wine handy!

Lemon Roast Potatoes

POSTED ON September 20th  - POSTED IN Recipe
  1. Preheat your oven to 200 degrees C.
  2. Peel and cut potatoes into 1 inch squares.
  3. Drizzle with olive oil and sprinkle with Lemon, Lemon, Lemon Sea Salt Rub.
  4. Give the pan a good shake so the potatoes are evenly coated with the oil and the Sea Salt Rub.
  5. Roast for 30-40 minutes (give the pan a shake every 15 minutes so that the potatoes get a nice even tan).

Delicious!!!!

Lemon Lemon Lemon Baked Chicken

POSTED ON September 20th  - POSTED IN Recipe

Ingredients:

  • 1 chicken, cut into pieces
  • Flour for dusting
  • 125ml olive oil
  • ¼ cup Lemon Lemon Lemon Sea Salt Rub
  • 100g large olives (green or black)
  • 2 glasses of dry white wine
  • Few curls of lemon rind
  • A little chicken stock if necessary

How To:

  1. Wash and pat dry chicken pieces and dust them with flour.
  2. Heat the oil in a large casserole and brown the chicken pieces on all sides.
  3. Add olives, reduce the heat and cook until softened.
  4. Stir in the wine and bubble to allow some of the alcohol to evaporate
  5. Sprinkle in the Lemon Lemon Lemon Sea Salt Rub (add the lemon rind now if you like) and cook covered over a moderate heat for 1.5 hours until the chicken is tender.
  6. Add a little of the chicken stock if the mixture becomes too dry.
  7. Serve with polenta or mashed potato. Serves four.

Lemon Grilled Salmon with Chickpea and Parsley Salad

POSTED ON September 20th  - POSTED IN Recipe

Super tasty, low fat and low G.I. Unlike most white-fleshed fish, pink or red fleshed fish like salmon,tuna and ocean trout is absolutely delicious when left rare in the middle rather than cooked right through. Consider salmon like beef steak when cooking, and ask diners how they would like their salmon cooked: rare (seared on the outside and quite pink through the rest of the fish), medium or well-done (cooked all the way through) and adjust the cooking (whether grilling or pan-frying) time accordingly.
The cooking times below are for medium cooked salmon which will leave the flesh slightly pink in the middle of each steak. If salmon is not your favourite fish, any white fish such as barramundi,ocean perch or john dory can be substituted. This recipe serves 4 people.

Ingredients:

  • 4 Salmon Steaks (skin on)
  • 4 teaspoons Lemon Lemon Lemon Sea Salt Rub
  • Olive Oil
  • Salad
  • 1 420gm can Chickpeas, rinsed in fresh water and drained
  • 1 bunch Italian (flat-leaf) parsley, leaves picked from stems
  • 1 Spanish (red) onion, thinly sliced
  • ½ cup currants
  • ¼ cup flaked almonds, lightly toasted
Dressing:
  • 1 tablespoon The Great White Sea Salt Rub
  • 80ml Olive Oil
  • 40ml White Wine vinegar
  • Pinch white pepper

How To:

Preparing the salmon steaks
  1. Brush each with olive oil and then sprinkle about 1 teaspoon of Lemon Lemon Lemon Sea Salt Rub evenly on each steak.
  2. Cover and refrigerate for one hour.
  3. Splash some olive oil into a hot pan, or brush hot grill/BBQ with olive oil.
  4. Place salmon steaks skin side down into the pan or onto the grill.
  5. Cook for 3 minutes and then flip and cook for another 3 minutes on the otherside.
  6. Allow to rest in an warm oven or on the resting rack on the BBQ for a minute or two while you prepare the salad on the plates.
Preparing the salad
  1. Combine all ingredients for salad and mix well.
  2. Reserve some flaked almonds for garnish.
  3. For the dressing, combine all ingredients, pour over salad and mix well.
To Serve
  1. Spoon some salad on to each plate.
  2. Place the cooked salmon on top and garnish with salad leaves and flaked almonds.

Super delicious- Bon Apeit!

Big Chilli & Garlic Pasta

POSTED ON September 20th  - POSTED IN Recipe

My favourite dish to cook when I am dining solo is pasta with chilli, garlic and lemon. It is a “one-pan” dish so washing up is also minimal. When I am feeling lazy or don’t have the fresh ingredients on hand, I use “Big Chilli & Garlic” Sea Salt Rub.

  1. Cook pasta (I use wholemeal penne) and I drain it into a colander.
  2. Rinse the saucepan quickly and put it back on the heat (medium).
  3. Add 2 tablespoons of olive oil to the pan and a tablespoon of “Big Chilli & Garlic” Sea Salt Rub (be careful not to burn it).
  4. Squeeze the juice from one lemon into the pan and put the pasta back into the pan.
  5. Stir it all together while the pasta reheats.
  6. Pop it all into a big bowl, sprinkle on some parmesan if you want and ENJOY!

Big Chilli & Garlic King Prawns with Mango and Avocado Salad

POSTED ON September 20th  - POSTED IN Recipe

Courtesty of Sophia Azara from Cucina Cucina, Mittagong, NSW

Ingredients:

  • 1kg king prawns, head and shells removed, de-veined
  • 2 cups white wine
  • 1/2 cup Big Chilli & amp; Garlic Sea Salt Rub
  • 1/3 cup cornflour
  • peanut oil
  • mixed salad leaves
  • 2 avocados
  • 1 mango
  • juice of one lemon
  • 2 tbls olive oil
  • 6 cm ginger
  • eschallots, finely chopped

How To:

  1. Bring white wine to boil in a saucepan and immerse ¼ of the prawns and blanch for 30 seconds. Remove with slotted spoon and immerse in cold water. Remove from water and place on paper towel to drain. Repeat this process with the rest of the prawns.
  2. In a large zip-lock bag, pour in the Big Chilli & amp; Garlic Sea Salt Rub and the corn flour. Shake to mix thoroughly.
  3. Place ¼ of the prawns in the zip-lock bag and shake to coat the prawns in the Big Chilli & amp; Garlic Mix. Remove coated prawns and set aside. Repeat process with the rest of the prawns.
  4. Heat peanut oil and immerse 8-10 prawns at a time for 1 minute. Remove cooked prawns and set-aside. Repeat with rest of the prawns. Avocado Dressing Cut one of the avocados in half and remove the seed. Scoop the flesh of the avocado into a bowl, add the lemon juice and whisk until smooth.

Mango and Avocado Salad:

  1. Peel ginger and slice very finely into a julienne. Deep fry and set aside.
  2. Cut mangos in half and remove the seed. Slice mango through to the skin and using a dessert spoon, scoop the flesh from the skin.
  3. Cut the remaining avocado in half, removed the seed, peel off the skin and slice.
  4. In a large salad bowl or platter, layer the mixed salad leaves with the mango, avocado and ginger and top with the Big Chilli & Garlic Prawns. Serve with a light white or a chilled Rosè wine. Serves 4 as a light lunch. Bon Appetit!

Big Chilli & Garlic Tempura Prawns

POSTED ON September 20th  - POSTED IN Recipe

Ingredients:

  • 1kg king prawns, head and shells removed, de-veined (keep tails on) ¾ Cup Plain flour
  • ¼ cup cornflour
  • 4 tbsp Big Chilli & Garlic Sea Salt Rub
  • 1 egg yolk
  • 1 cup ice water
  • Plain flour for dusting

How To:

  1. Heat deep fryer to approximately 180 degrees C.
  2. If you don’t have a deep-fryer, use a saucepan and cooking thermometer.
  3. To make batter, mix plain flour, corn flour, Big Chilli & amp; Garlic Sea Salt Rub, egg yolk and ice cold water in a bowl (Tip: Don’t mix too much because you want the batter to be a bit lumpy).
  4. Dust the prawn slightly in flour and then dip them in the batter.
  5. Drop the prawns one at a time into the deep-fryer, cook until golden brown, then scoop them out onto kitchen paper to drain.
  6. Serve immediately with a squeeze of fresh lemon juice. Unbelievably delicious!

TIP: Don’t stop at prawns. Also delicious cooked tempura-style are: Small fish pieces, calamari rings, crab, lobster, chicken, beans, onion rings, and thinly sliced vegetables like zucchini, carrot, potato, sweet potato and pumpkin.

Wild Thing Stuffing

POSTED ON September 20th  - POSTED IN Recipe

In a bowl, combine 2 cups of breadcrumbs with 2 tablespoons of Sea Salt Rub and 1-2 eggs. Mix well and use this to stuff red meat, game and vegetables (mushrooms, peppers, etc).
NB: Game: game birds (spatchcock, wild duck, pheasant, turkey, goose, quail, etc) pork/boar, rabbit, venison, wild goat, kangaroo, rainbow trout and salmon.

Wild Thing Rabbit Stew

POSTED ON September 20th  - POSTED IN Recipe

Ingredients:

  • 1 rabbit, weighing about 1.5kg cut into chunks*
  • Flour for dusting
  • 125ml extra virgin olive oil
  • ¼ cup Wild Thing Sea Salt Rub for Food
  • 1 garlic clove
  • 100g black olives
  • 2 glasses of dry white wine
  • 8 tbsp tomato paste
  • Few sprigs of rosemary and a few sage leaves if you like
  • A little chicken stock if necessary

How to:

  1. Wash and pat dry rabbit pieces and dust them with flour.
  2. Heat the oil in a large casserole and brown the rabbit pieces on all sides.
  3. Add Wild Thing Sea Salt Rub, garlic and olives.
  4. Reduce the heat and cook until softened.
  5. Stir in the wine and bubble to allow some of the alcohol to evaporate.
  6. Add the tomato paste (add the rosemary and sage now if you like).
  7. Cook over a moderate heat for 1.5 – 2 hours until the rabbit is tender.
  8. Add a little of the chicken stock if the mixture becomes too dry.
  9. Serve with polenta or mashed potato.

*If rabbit is not your thing, you can use a strong cut of beef, mutton, goat or pork.