Name: Flavoured salts
Cook time: 10 min
Total time: 10 min
Ingredients: 2 medium_piece (280g) lemons; 1 cup (125g) sea salt flakes; 2 teaspoon dried oregano leaves; 2 teaspoon dried chilli flakes; 1 medium_piece (240g) orange; 1 cup (125g) sea salt flakes; 2 teaspoon fennel seeds; 1/2 teaspoon ground white pepper

Ingredients

2 medium_piece (280g) lemons

1 cup (125g) sea salt flakes

2 teaspoon dried oregano leaves

2 teaspoon dried chilli flakes

1 medium_piece (240g) orange

1 cup (125g) sea salt flakes

2 teaspoon fennel seeds

1/2 teaspoon ground white pepper

Method

1.Remove rind from lemons with a zester, or, peel lemons thinly with a vegetable peeler, avoiding the white pith. Cut rind into thin strips.

2.Combine rind with salt and oregano in a medium frying pan, stir gently over low heat for 3 minutes or until rind is dry. Remove from the heat, stir in chilli. Cool.

3.Remove rind from orange with a zester, or, peel orange thinly with a vegetable peeler, avoiding the white pith. Cut rind into thin strips.

4.Combine rind with remaining ingredients in a medium frying pan, stir over low heat for 3 minutes or until the rind is dry. Remove from the heat. Cool.

Lemon salt will keep in an airtight container for up to 2 months. Sprinkle over chicken or fish. Orange salt will keep in an airtight container for up to 2 months. Sprinkle over pork, fish or duck.
Note

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Ingredients

Method

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