Savoury salt is a great addition to your store cupboard/larder and makes whipping up any meal a whole lot faster when your most basic seasoning already packs a punch of flavour. Although you can buy flavoured salts in the shop it is so much better to make your own.From Jamie Oliver to Tesco’s own brand mixed salt blends are all over the place so why bother to go to all the trouble of making your own?
Well simply because it really isn’t any trouble or hassle at all and when you make your own you are in charge of everything that goes into your savoury salt so you can make it as flavoursome as you like.
Fresh herbs or dried herbs
If I’m maling this in the summer months I use the fresh herbs from my garden and just chop them finely and lay them on some parchment paper and leave them to dry either on the Aga or above a radiator for 2 days mixed with the salt. At other times of year I just use dried herbs to make my savoury salt.
If you are using dried herbs then you obviously don’t have to leave things to dry, you simply mix those dried herbs with your course sea salt (or mix in some of that nice pink Himalayan salt as well) and scoop it into sterilised jars.
Using Savoury Salt
I use my savoury salt in all sorts of cooking, from rubbing into the skin of a ckicken before roasting, to sprinkling on salads, adding to soups and stews and adding to roasted vegetables or baking potatoes.
So there you have it, a super easy little recipe for a larder staple. This recipe is just one of many in my eBook Gourmet Gifts For Christmas.
- Using fresh herbs
- 2 large sprigs of rosemary
- 4 sage leaves
- 2 cloves garlic
- 1 small red chilli
- 150g/5oz mix of course sea salt and pink Himalayan salt
- Using dried herbs
- 1 tbsp rosemary
- 1 tbasp sage
- 2 cloves garlic
- 1 small chilli
- 150g/5oz course sea salt and pink Himalayan salt
- Using Fresh Herbs
- Finely chop the herbs, chilli and garlic
- Place a sheet of baking parchment over a drying rack and scatter on the chopped herbs, chilli, garlic and also the salts
- Leave in a warm place (on top of radiator, airing cupboard, top of fridge) for 2 days to dry out
- Scoop into sterilised jars
- Using Dried Herbs
- Chop the garlic and chilli and mix with the salts and dried herbs and dry as above.