Summer recipes with Cornish Sea Salt
PUBLISHED: 14:47 03 June 2020 | UPDATED: 14:00 09 June 2020
Ask any chef what ingredient they couldn’t do with out – and most will say sea salt – and Cornwall has the best. Discover the delights of Cornish Sea Salt with these recipes
I’m a sucker for a pretty food hamper – and the arrival of a goodie box of Cornish Sea Salt’s latest flavours is a great excuse to spend time in the kitchen.
Sourced (sustainably, of course) on the Lizard Peninsula where the coast has a one-of-a-kind geology, Cornish Sea Salt is known for its unique mineral profile, which contains more than 60 minerals and vitamins - including magnesium, potassium and calcium. This results in lower sodium levels making it a healthier option that delivers more flavour and texture to any dish.
Its founder, Tony Fraser, came across an Iron Age salt works in a remote cove on the south coast of Cornwall while out walking. Today managing director - and self-professed salt geek - Philip Tanswell uses his expertise and knowledge of salt from around the world. The result is a range of salts that can be found in chef’s kitchens in 33 countries around the world - as well as that of more humble home cooks like me.
Apart from the aesthetics of the pretty (and very reusable) packaging, the ingredients are just as delightful. As we are told increasingly to reduce sodium intake, it is nice to know Cornish Sea Salt’s lower sodium levels mean we can generously sprinkle guilt-free. Few things aren’t improved by their smoked salt - add a generous pinch to any cheese sauce to create a background smoky flavour. It also a must-add to my dry spice mix for homemade potato wedges (alongside paprika, black pepper, cinnamon and chilli flakes).
Umami has become one of my favourite words – now widely accepted as our fifth taste sense – and usually recognising monosodium glutamate, but it has much more depth and is better described as a rich savoury flavour. Cornish Sea Salt have interpreted it their own way with a dash of seaweed to add to the vitamin content. Perfectly paired with fish, it works well in slow-cooked stew.
And if you get stuck for ideas, Cornish Sea Salt added chef James Strawbridge to its team last year, as (possibly) the world’s first salt sommelier.
The sea salt cuts through the sweetness of the sugar and the chocolate resulting in an indulgent treat. There’s only one problem – one is never enough… You have been warned!
Ingredients – Makes 16
• 200g dark chocolate
• 200g butter
• 400g white sugar
• 4 eggs
• 125g flour
• 1 teaspoon baking powder
• 1½ teaspoons Cornish Sea Salt Original Crystals
• 130g mixed nuts, grated
Pre-heat the oven to gas mark 4/180 degrees.
Line the sides and base of a 20cm x 20cm baking tin (for 16 normal size brownies, larger tray for mini-brownies).
Melt the dark chocolate in a bowl over a pan of simmering water.
Whisk the butter with an electric mixer until pale and fluffy. Add the sugar and whisk again.
Add one egg at a time and whisk in between.
Pour in the melted, cooled chocolate, add 1 teaspoon of Cornish Sea Salt Original Crystals and whisk for about 30 seconds.
Sieve together the flour and baking powder and fold gently into the chocolate mixture. Gently fold in the grated nuts.
Pour into baking tin and sprinkle evenly the remaining ½ teaspoon on Cornish Sea Salt over the top.
Bake for 60 minutes (normal size brownies) or 50 minutes (shallower mini-brownies), cover with foil after 30 mins.
Leave brownies to cool in switched off, opened oven.
Cut with sharp knife into squares.
Serve warm with a generous dollop of Rodda’s Cornish Clotted Cream.
Smoky Cauliflower Cheese
The Cornish Smoked Sea Salt adds a wonderful rich flavour to this classic British dish, the smokiness is a match made in heaven with strong cheddar.
Ingredients – serves 8
• 1 large cauliflower broken into florets
• 50g butter
• 50g plain flour
• 500ml whole milk
• 125g strong cheddar, grated
• Cornish Sea Salt Smoked Flakes
Pre-heat the oven to 190°C (170°C fan). Place the cauliflower in large saucepan on boiling water and cook for 5 minutes until the cauliflower is just tender. Tip into a colander and leave to steam dry.
To make the sauce, melt the butter in a medium pan and stir in the flour.
Cook for one minute, then remove the pan from the heat and gradually add the milk, stirring between each addition. Return the pan to a medium heat and bring the mixture to the boil, stirring constantly. Simmer for two minutes until thickened then remove from the heat.
Into the sauce, stir in two thirds of the cheese and a generous sprinkling of the Cornish Sea Salt Smoked Flakes to season. Arrange the cauliflower in an ovenproof baking dish. Carefully pour over the sauce, and sprinkle with the remaining cheese. Bake for 25-30 minutes, until the top is golden-brown and the sauce is bubbling.
Cornish Mackerel Fish Cakes with Cornish Sea Salt Savoury Umami
hese little fish cakes are wonderful; they work well with the crunchy Cornish Sea Salt with the added bonus they don’t require any egg or flour for binding or coating.
Ingredients – Serves 4
• 500g mackerel fillets with pinned bones remove
• 3 spring onions finely chopped
• 2 red chilies chopped
• 2 tbsp fresh coriander chopped
• 2 cloves garlic chopped
• 100g green beans chopped into small rings
• 2 stems of lemon grass chopped
• 1 tsp vegetable oil
• 1 tsp Cornish Sea Salt Savoury Umami
• 1 large pinch of Cornish Sea Salt Original Crystals
Cut fish into small pieces and put in food processer.
Add the chillies, coriander, garlic, lemongrass, Cornish Sea Salt Savoury Umami, Cornish Sea Salt Original Crystals and fish sauce, blend to a paste.
Transfer to a bowl. Add green beans & spring onions and gently mix. Chill in refrigerator for approximately 20 minutes.
Using a heavy-based frying pan heat oil over a medium to high heat.
Shape the chilled paste into small cakes using your hands.
Carefully lower the fish cakes into the hot oil, fry until lightly cooked, crisp and brown, turning once during cooking – approximately 1 minute on each side.
Remove from the oil using a slotted spoon and set aside on absorbent kitchen paper. Repeat the process with the remaining fish cakes.
Cornish Sea Salt
Crystals: Made for everyday cooking and finishing salt. Can also be used for salt crust, cocktail rims and baked goods such as brownies and salted caramel. Try scattering onto roasted vegetables for an extra crunchy taste feeling (team it with your favourite essential oil and it also makes a great handscrub).
Flakes: Use as a defining salt and will enhance other ingredients flavour. Sprinkle onto cod or haddock fillets before cooking or top scallops with butter and Cornish Sea Salt Flakes before grilling. Flakes will also melt more easily, making them particularly good in sauces, marinades or herby rubs on meat.
Smoked Flakes: Infused with cold smoke from apple and cherry wood, this salt will instantly bring out this summer-ish barbecue flavour. Ideal for BBQ rubs and oily fish. Also great for cheese on toast.
Savoury Umami: A natural ally for fish and seafood, this blend will bring extra dose of vitamins, minerals and taste. Use a pinch to top eggs (scrambled, boiled, poached or fried)
Roasting Salt: this blend launched in April includes dried garlic, onion, rosemary and sage – and goes very well with lamb.