Lemon and Rosemary Salt

I snack on sour rather than sweet titbits, and was always more into savoury than sweet. For Christmas, I am more excited about roasts and main dishes rather than desserts.

So, for my Christmas gifts this year, I am giving away flavoured salts. I like that they are fanciful and will elevate the dish you sprinkle them on. You can use them as finishing salts; just leave them on the table to sprinkle on the food you are serving.

It’s fun to make a variety of flavoured salts for different dishes, such as lemon and rosemary salt for lamb chops and roast chicken, or kaffir lime salt for Thai fried rice and Pad Thai, or sun-dried tomato salt for pasta and pizza, or Sichuan pepper salt for French fries and omelette.

They are also really easy to make. Just add a tablespoon or so of the flavour of your choice to 1/2 cup of sea salt. Some ingredients such as sun-dried tomatoes and Sichuan peppers need to be dried in the oven on low heat, and then combined with the salt. Then, pulse in the food processor.

This recipe is from the Don’t Call Me Chef column in Star 2.

Print Recipe
Print Recipe
  1. Combine all the ingredients, and dry in the oven at 50℃ for 15 minutes. Pulse in the food processor

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