Seasoned Autumn/Winter 2019

SEAS 

NEDF REE 

AUTUMN/ 

WINTER 

19 

Preserving the Harvest 

Sweet & Salty 

Seasoned Greetings 

Sea Salt Differently 

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Welcome/ 

Nights are drawing in, mushrooms are starting to appear in 

the fields, my fishy diet of mackerel is moving over to squid, 

blackberries were early this year and abundant (now in the 

freezer) and for the first time my wood store is ready for the 

winter and some wood fired cooking. I love my wood fired 

oven. You can cook a pizza in 60 seconds and then shut it 

right down and smoke off things like roasted vegetables to 

give a rich smoky caramelised taste – the garlic cloves are 

always the prized find. 

I have had some great experiences this summer meeting 

passionate people while touring around the UK with James 

and others. I spend much of my time explaining the science 

behind taste and why the minerals in the salt we use to season 

makes such a difference to the way we experience flavour. 

One such evening was spent with Paul A Young in his Soho 

kitchen demonstrating chocolate innovation and how he uses 

Cornish Sea Salt to such good effect. Salt is like the volume 

button for flavour with different elements giving the bass, 

middle and treble notes. Paul put sea salted caramels on the 

map and I think it is still my favourite of his creations, 

although the chip shop caramel shows what can be done. 

Back in 2012 we came up with the recipe for making flaky 

salts that taste as good as the mineral rich Cornish Sea Salt 

Crystals (long story about pretty or tasty salts). The soft 

flakes melt quickly in the mouth giving a sweet salty taste 

making them a perfect finishing salt. This product was an 

overnight export success story. High export demand has 

meant that it is only now emerging into the UK market. 

Well worth trying if you like your salt. 

Philip Tanswell 

Managing Director & Chief Salt Geek, Cornish Sea Salt Co. 


Contents/ 

As the days start to 

shorten and autumn sets 

in, many of us naturally 

turn to comfort food, rustic 

warming meals and 

enjoying the harvest at 

home. This is my favourite 

time of year as a chef, with 

an abundance of root 

vegetables and pumpkins from the garden, 

meats from the farm and apples from the 

orchard. Cornish Sea Salt is a great tool to 

preserve this harvest, cure meats, and 

season all your favourite dishes. 

We’ve focused on seasonal dishes that the whole family 

will enjoy, including; the Ultimate BLT sandwich made 

with your own home-cured bacon, harvest squash gnocchi, 

a roast chicken with a twist and a classic pulled pork roll 

with apple sauce. 

Here at Cornish Sea Salt, ‘Sweet & Salty’ is a real theme for 

us and to celebrate the relationship with Paul A Young 

we’ve been inspired to create a Salted Toffee Apple recipe 

perfect for Bonfire Night or an autumnal treat. We are also 

celebrating Goatober this season with our Goat Tagine 

recipe packed with both sweetness and aromatic spices. 

Cornish Sea Salt Flakes, Crystals and Simple Seasonings are 

ideal in the kitchen to take a humble family-favourite and add 

a twist that amplifies the natural flavours in a dish. We are 

excited to reveal more new Cornish Sea Salt seasoning 

blends coming soon, and for more information and recipes 

check out the Cornish Sea Salt website and Instagram feed. 

James Strawbridge/ 

Development Chef & Salt Sommelier, Cornish Sea Salt Co. 

An Introduction to 

Curing / 8 

Learn how to cure your own bacon. 

Goatober / 19 

16 

Q&A 

Meet 

SUZANNE SKERRY 

Meet Suzanne Skerry - 

our Sales Director 

She reveals why the 

perception around sea 

salt is changing. 

We’re giving you a sneaky peek of one of our 

newest flavour inventions: Cornish Sea Salt with 

Lemon & Pepper. 


Photo credit: Maxine Kirsty Sapsford 

Key Recipes/ 

Squash Gnocchi with 

Sage & Bacon / 12 

Sweet & Salty / 20 

Meet award-winning chocolatier Paul A Young and learn 

how to make his favourite Cornish Sea Salt recipes. 

Spatchcock 

Chicken / 17 

Salted Caramel 

Brownies / 23 

Goat 

Ta gi ne / 18 

Vodka Cured 

Salmon / 28 

- 

a 

Seasoned Greetings / 26 

Our top recipes for the festive season including figs in 

blankets, turkey nuggets and a vodka inspired festive tipple. 

Figs in 

Blankets / 30 

Cornish Sea Salt is Healthier / 35 

Why Cornish Sea Salt enhances flavours 

whilst reducing sodium. 


6 

The Cornish Harvest 


It’s the perfect time 

of year to use Cornish 

Sea Salt in your kitchen 

and preserve this rich 

seasonal harvest. 

Salting food not only adds flavour, but helps to keep 

ingredients in your larder long into the cold winter 

months. Fruit from the hedgerow and apples from the 

orchard can be fermented, meats can be dry cured and 

vegetables pickled or brined. 

/7More recipes / cornishseasalt.co.uk/recipes 


8 

An Introduction 

to Curing 

Since ancient times people have been using salt to 

preserve meat and fish, and the methods and techniques 

may have changed but the chemical properties of salt, that 

have a unique reaction when left in contact with raw food, 

remain the same and are as useful today as they were a 

thousand years ago. The process draws moisture out of 

your food via osmosis and helps to dry out meat or fish 

that can then be smoked or stored for longer. 

• Daily method. For daily dry curing you will need an appropriate 

food-standard tray or plastic box and it is best to store this in the 

fridge or under 5˚C. You can also use plastic ziplock bags or ceramic 

pots to cure in. For this basic curing method cover your food with 

cure and rub it into the meat or fish, then replace the cure over several 

periods in the curing process. Each day you will notice the liquid 

pulled from the meat or fish will pool in the tray and need pouring 

away. Less and less will come out of the curing process each day and 

the meat texture will get firmer as the colour of the flesh gets darker. 

This basic dry-cure method means you are able to observe the 

process first-hand and watch the process of osmosis in action. 

• Salt-box method. Another excellent method for curing is to place 

your meat or fish into a plastic box and cover with the cure. Ensure 

that you use at least 2% weight of salt to the weight of meat (up to 5% 

salt is the maximum level to keep the food palatable). This method 

involves spreading your cure over the product in a box and turning 

it to get a good even coating across the surface. It is a good method 

for then finishing off by air-drying or smoking. 

• Total immersion method. This is an expensive and long curing 

process that is most popular for Parma-style ham, prior to 

air-drying. It requires lots of sea salt, in the region of 20kg for a small 

leg of pork. The technique is relatively straightforward. Start by 

finding a large plastic food container and pouring in a third of your 

salt. Then place the meat in and completely cover with the cure. 

Apply a little pressure on top too with more salt. For the immersion 

curing method there is no need to empty off liquid as it will get 

absorbed into the salt. Use a plastic box so that you can see through 

to make sure there are no gaps where the joint is exposed. When the 

ham has lost 30% of its original weight it will be ready to eat. As a rule 

of thumb, cure for at least 3 days for every kg of pork and then air dry 

for 6-12 months. 


9 

TRY THIS By curing bacon with 

different salt seasonings you can 

create a distinctive flavour 

profile for your cure. Try having 

a go with our Umami, Smoked 

or Chilli Simple 

Seasonings. 

More recipes / cornishseasalt.co.uk/recipes 


10 


IN SEASON 

Cured Bacon 

/11 

Serves: 8-12 

7 Days 

Always wanted to cure your own bacon? Well we’re here to show you how! With a little time, 

planning and, of course, a little Cornish Sea Salt magic, it couldn’t be easier. 

Ingredients:/ 

1kg / 2lb 4oz pork belly middle bacon 

500g / 1lb Cornish Sea Salt Crystals 

500g / 1lb brown sugar 

2tbsp juniper berries, crushed 

1tbsp yellow mustard seeds 

2tsp Chilli Hit Simple Seasoning 

Visit our website to find out how 

to make the ultimate BLT 

Method:/ 

Mix all of your salt, sugar and spice ingredients together in 

a bowl and store in an airtight container. This is the mix 

that you will use as your cure over the next week. 

Start by rubbing 100g of the cure into the pork meat 

evenly coating the pork belly with the cure, using 25% on 

the fat and the rest on the meat and leave for 24 hours. You 

can use a ziplock bag or larger Cornish Sea Salt catering 

pots, to put the pork into and store in your fridge. 

The next day pour off any water that has been drawn out 

of the meat and top up with another 100g of your cure in 

the same split over the belly pork. Repeat this process for 

another 5 days. 

Your bacon will firm up and darken slightly in colour. 

After dry curing you will need to rinse off the cure in a 

little water. Pat dry and then wrap in muslin. Store in the 

fridge and consumer within 2-3 weeks. 



12 

IN SEASON 

Squash 

Gnocchi 

with Sage 

& Bacon 

Serves: 4 

Prep Time: 1 Hour 

Cook Time: 30 minutes 


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/13

14 

Method:/ 

Peel and roughly chop the squash and boil for 15-20 minutes until soft. 

Drain thoroughly and then push the squash through a metal sieve, or a 

potato ricer, to make a smooth purée. Allow to cool and mix in the 

flour. Beat in both egg yolks and a pinch of Cornish Sea Salt Flakes 

until it forms a dough. Knead to ensure it is smooth. 

Roll the dough on a floured surface into a long thin sausage then cut 

into 1 inch pieces to form the gnocchi. Using the prongs of a fork, make 

an indentation into the top of each gnocchi. 

For the pesto, grind the sage leaves, pumpkin seeds and Chilli Hit 

Simple Seasoning together in a mortar and pestle to form a paste. Stir 

in the Parmesan, lemon juice and olive oil. 

Fry the bacon in a pan and when the oil starts to be released stir in the 

kale and fry until crispy. Then add the pesto. 

Drop the gnocchi into boiling, salted water and cook for a couple of 

minutes. The gnocchi are ready when they rise to the surface of the 

water. Remove, drain and toss in the pan with the bacon, kale and pesto. 


15 

Ingredients:/ 

For the gnocchi: 

750g / 1lb 10oz butternut squash 

300g / 9 oz flour 

2 egg yolks 

Pinch of Cornish Sea Salt Flakes 

Ingredient:/ 

For the Pesto: 

12 sage leaves 

50g / 2 oz grated parmesan 

1 tbsp olive oil 

1 tbsp pumpkin seeds 

1 tbsp lemon juice 

Pinch of Chilli Sea Salt 

To ser ve:/ 

150g / 5oz diced bacon 

100g / 4oz kale 



Meet 

SUZANNE SKER RY 

/16 

What’s your role at Cornish Sea Salt? I am one of the 

company Directors and I head up supermarket sales and 

export sales at Cornish Sea Salt. 

What part of the job do you enjoy the most? I love the 

trade shows – meeting all our fabulous international 

distributors and buyers old and new. Our network of 

distributors is an extension to our very own sales team – I 

love it when they become as passionate about Cornish Sea 

Salt as we are. A lot of day to day business is over email or 

phone. Actually meeting our customers face to face is the 

part I really enjoy. I remember when Cornish Sea Salt started 

exporting seven years ago – it was after SIAL – the large 

international B2B food show in Paris. That gave us a huge kick 

start in internationalising the business. 

Is the public perception around sea salt and healthy 

eating changing? There is much more awareness today 

about the health benefits and much better taste you get from 

using sea salts compared to table salts. So more and more 

consumers are buying into the category of premium salts 

– both sea salt and rock salt. Chefs on TV are using premium 

salts more and more and this is having an influence on many 

households . The sea salt category is growing at 13% each year 

and this is the ONLY salt in the category to be in growth. 

Other salts, eg table salts, are in decline. 

Another great statistic is that over the last 12 months 25% of 

households in the UK bought into the sea salt category. 

Healthy eating , a rise in scratch cooking , celebrity chefs on 

TV and key influencers using premium salts have all played a 

part in growing the category. 

Do you have a favourite sea salt to use at home? If so, 

what’s your salty recipe? I have to say, my favourite has to 

be the Flakes. I love the flavour and texture, they finish any 

dish. I lived in Italy for ten years and used to watch Italian 

grannies cooking. Now I cook so much Italian food. I’m yet to 

find a better combination than a pinch of Cornish Sea Salt 

Flakes sprinkled over a fresh Caprese salad. I also love 

experimenting with our Simple Seasonings blends. With two 

teenagers in the house any simple cheats are welcomed, and 

Spatchcock Chicken with a sprinkle of our newest Lemon 

Pepper Cornish Sea Salt is a definite family favourite. 

What do you do to relax? Well despite all the flying 

around I do for work, I am not put off at all and I love to travel. 

I have a very long bucket list and have got so many places I 

really want to see and explore. I love the sun and most of my 

holidays are in warmer climes. When I am not exploring the 

world I love spending time with the family – husband, two 

daughters and two spaniels. We love going for walks on 

Sundays. 

What part of Cornwall do you find the most 

beautiful? One of my favourite places we often take the dogs 

to is Lerryn. I love it for the wooded valleys, unspoilt Cornish 

scenery, and the show of bluebells is just stunning in spring. 

I also really love Fowey – it has a continental vibe to it – the 

cafés, bars, little boutiques and walk to Readymoney Cove. 

Suzanne x 

Q&A 

Full story at / cornishseasalt.co.uk/blog 


IN SEASON 

Spatchcock Chicken 

/17 

Serves: 4 

1 Hour 

Ingredients:/ 

For the chicken: 

1 x 1.5kg chicken (approximately) 

2 tbsp Cornish Sea Salt Lemon 

Pepper Simple Seasoning 


Method:/ 

Spatchcock the chicken, or ask your butcher to do this. It is pretty simple to do at home, all 

you need is a strong set of kitchen scissors or poultry shears. Take your whole chicken and 

cut from the bottom vent either side of the backbone up to the neck. 

These two cuts will go through the rib cage and leave you with the spine to make some 

chicken stock or discard. Then turn the chicken so that the skin is facing upwards. Apply 

firm downward pressure with the heel of your hand onto the breastbone until you hear a 

small crack and the chicken can be arranged flat on a baking tray. 

Place two skewers through the chicken at diagonals through the thighs and breast, so that 

the bird can be easily turned whilst cooking. Sprinkle over the lemon pepper seasoning 

and oil and, leave covered for as long as possible, 4-6 hours will really infuse the flavour. 

Preheat your oven to 180˚C. Wrap the meat in foil and cook on a baking tray for 25 minutes 

then remove the foil and bake for another 20 minutes. Rotate every 10 minutes or so and 

brush with the marinade. 

Remove the chicken from the oven and serve on a board with fresh herbs for extra aroma. 

Carve the Lemon Pepper chicken and serve with seasoned chips and vegetable kebabs. 



18 

IN SEASON 

Goat Tagine 

Serves: 4 

2-3 Hours 


Ingredients:/ 

For the tagine: 

750g diced goat shoulder (substitute 

with either lamb or mutton) 

1 tsp Cornish Sea Salt crystals 

1 tbsp ras el hanout 

1l chicken stock 

200g canned tomato 

200g chickpeas 

150g diced white onion 

100ml red wine 

4 cloves of garlic, finely chopped 

1 tbsp parsley, finely chopped 

1 tbsp mint, finely chopped 

1 tbsp root ginger, grated 

1 red chilli, deseeded and finely diced 


Method:/ 

Heat your oil in a casserole pan and add your goat 

meat, Cornish Sea Salt and ras el hanout 

seasoning. Sear on a high heat for 5 minutes until 

the meat is browned. 

Add the onion, garlic, chilli and ginger and cook 

for another 5 minutes. 

Next add in your red wine to deglaze the pan and 

keep all the yummy umami flavour from the pan. 

Follow with stock, tomatoes and chickpeas. Turn 

down the heat and cover your pan. Cook for 2 

hours on a low heat, stirring occasionally. 

Add freshly chopped herbs before serving. 

You can make the couscous in advance or serve 

warm with the Goat Tagine. In a saucepan heat a 

little oil and then add in your couscous. Stir until 

starting to warm and then cover with boiling 

water. Remove from the heat and leave to rest for 

10 -15 minutes. 

Fluff up the couscous with a fork and add in finely 

chopped nuts, herbs, lemon and chopped apricot 

along with a generous spoonful of harissa. 

Serve warm with your goat tagine and some 

grilled flat bread. 

Goatober… 

In 2011, Erin Fairbanks and renowned cheesemaker Anne Saxelby wanted to end the 

practice of wastefully sending young billy goats to slaughter that the dairy industry had no 

use for. Goatober was born and with it a month-long celebration of putting goat meat on the 

menu of restaurants around the world and encouraging people to try cooking goat at home 

themselves. Goatober spreads the word that goat meat is delicious, ethical and sustainable. 

/19 



20 

Sweet 

& Salty 

An Interview With Paul A Young 


Photo credit: Maxine Kirsty Sapsford 

/21 

Photo credit: Olympia 

If you love chocolate, you’ve probably heard all about chocolatier, Paul A Young, already. We 

were delighted to welcome Paul to the Cornish Sea Salt club when he made the decision to 

move to us as his salt supplier, for the first time in 13 years. Based in Soho, he’s creating some of 

the most exciting flavour combinations we’ve ever come across. Paul’s Sea salted caramels are 

some of the most awarded in the world. 

What makes your chocolate so good? Our methods 

result in what I believe to be a better chocolate. We only use 

natural ingredients and chocolate from the very best 

producers. We have no artificial flavourings, stabilisers or 

preservatives so our chocolates need eating quickly when 

fresh. We create every product by hand from the beginning, 

so the filling, the shell, the coating and decoration. Really, it’s 

down to the ingredients; if the chocolate doesn’t taste well 

balanced and rounded then there is no way of improving this. 

Chip Shop Caramel, Rosemary and Olive Oil Gianduja, 

Sourdough, Buttermilk and Sea Salt: you’ve got some 

of the most unusual flavour combinations we’ve ever 

heard of. How do you come up with these unique 

flavour s? Inspiration comes from everywhere… from an 

ingredient, a smell, a feeling or from taking time to play with 

the chocolate and ingredients. We then find different types 

of chocolate to pair with the ingredient or vice versa and 

begin to melt and blend the chocolate with the ingredients to 

see how they perform… will they become a caramel, a ganache 

or a bar of chocolate? It’s a process that can take from a few 

hours to a few weeks. We don’t know how long it will take 

until we begin the process. We then create samples of the 

finished chocolates and taste them over a one to two month 

period to confirm their shelf life and flavour. Decoration and 

shape are very important so this happens once we have the 

flavour and recipe finished. It’s then time to launch the 

products into our shops and on social media. 

What has been your greatest triumph and disaster? 

Paul first created his sea salted caramel in 2004 when adding 

salt into caramel was very new and experimental. It’s still our 

biggest selling chocolate. 

My biggest disaster was when I created a Stilton truffle in 

2006 and they fermented and burst open overnight… the 

addition of a generous amount of port solved this problem. 

In your opinion, what is so special about sweet and 

salty flavours together with chocolate? Adding salt 

into chocolate has become so mainstream now, but it’s all 

about getting that balance right. When you do, the salt brings 

the chocolate alive and can enhance the flavours and complex 

notes within it. It’s not easy to get right, but when you do, we 

can’t get enough of it. I think it is something very human, 

opposites attract and they can be balanced so well that we get 

addicted to it. 

How would you describe the flavour of Cornish Sea 

Salt and why do you choose to use it in your 

chocolates? The flavour of Cornish Sea Salt is sweet and 

one that develops without any bitterness or harsh aftertaste. 

I’ve chosen to use it because I wanted a salt producer that 

uses a benign process, and from a company that respects the 

environment and the impact it has. The flavour is of course 

important and the aftertaste has to balance well with our 

different varieties of chocolate. Cornish Sea Salt 

complements the chocolate and doesn’t drown out any of the 

complex flavours. It’s the best sea salt I’ve used and I’ve tried 

them all I think, and only choose to use something that I can 

use across many different applications and flavour profiles of 

chocolate. 

What’s next for Paul A Young? We are now planning 

2020 products and beginning to reduce our plastic packaging 

into fully-eco packaging. I’m sure there will be lots of news 

but this often comes at short or no notice and we do love a 

surprise. 



22 

To experience real hot 

chocolate follow the 

simple instructions 

below:/ 

500ml water 

40g unrefined light 

muscovado sugar 

30g cocoa powder 

150g dark chocolate 

70% or above 

1tsp of Cornish Sea Salt 

(smoked salt with a dash of 

whisky is amazing) 

To make the perfect 

hot chocolate:/ 

Bring the water and sugar to the 

simmer, add the cocoa and 

simmer for 2 minutes then add 

the chocolate. Whisk well and 

heat until smooth and glossy. 

Simmer gently for 3 to 4 minutes. 

If you prefer your hot chocolate 

even more thick and glossy 

simply add more chocolate. Add a 

pinch of Cornish Sea Salt to 

experience hot chocolate the 

sweet and salty way. 

IN SEASON 

Paul’s Hot 

Chocolate 

“I love real hot chocolate made with water as the 

flavour of the cocoa beans used in the chocolate 

really shines through. Autumn means warming 

drinks and warming hands on warm mugs of hot 

chocolate. Sea salt enhances the chocolate 

flavours and means you want more…as it’s not as 

sweet as many hot chocolates tend to be.” 

/15 

Paul’s hot chocolate 

secrets:/ 

Replace a quarter of the water 

with liqueur for hot chocolate 

with a kick. 

Serve with a large spoon of thick 

double cream and Paul’s 

chocolate pearls for the 

alternative chocolate dessert. 

Serve over ice with a grating of 

lemon zest for a refreshing 

summer drink. 

Make the recipe as above and 

store in the refrigerator for up to 

two days so enjoying this special 

hot chocolate recipe could not be 

any easier. Simply warm through 

in a saucepan and serve. 


IN SEASON 

Salted Caramel Brownies 

/23 

Serves: 12 

1 Hour 

Ingredients:/ 

200g unsalted butter 

200g golden caster sugar 

120g plain flour 

100g dark chocolate, 70% cocoa 

100g caramel sauce 

4 free range eggs, medium 

2 ripe bananas, mashed 

50g peanut butter 

50g cocoa powder 

1 tsp Cornish Sea Salt Flakes 

Method:/ 

Grease a 25cm baking tray and line with parchment. Preheat the oven to 180˚C. 

Melt the butter and chocolate in a bain-marie and remove from the heat to cool slightly. 

Mix the caramel sauce with Cornish Sea Salt and then combine with the sugar 

and eggs using a whisk. 

Next add in the mashed banana and peanut butter. Finish by whisking in the melted 

chocolate and butter. 

In another bowl combine the dry ingredients of flour, cocoa and a pinch of salt. 

Sift this into the beaten eggs and sugar. Mix until smooth. 

Pour into your lined baking tray and bake for 25 minutes. 

Let it cool and then cut into squares. 


Get Paul’s Harvest Tin Can Brownies at cornishseasalt.co.uk 


24 

IN SEASON 

Salted 

Caramel 

Apples 

Serves: 10 

2 Hours 

We love a toffee 

apple at Bonfire Night, 

or let’s face it, any time 

of the year 

We’ve added a sprinkle of Cornish Sea Salt 

magic to create a delicious salted caramel for 

your apples. It’s the perfect infusion of sweet 

and salty flavours, and ideal for your Bonfire 

Night celebrations. 


25 

Ingredients:/ 

10 Braeburns 

300g (10oz) light brown soft sugar 

8 tbsp golden syrup 

225g (7 1/2oz) unsalted butter, chopped 

1 tsp vanilla extract 

1 heaped tsp Cornish Sea Salt Flakes 

Lollypop sticks / wooden skewer 

As well as adding Cornish Sea 

Salt Flakes to your caramel 

you could try adding pumpkin, 

sunflower seeds or crushed 

hazelnuts for a toffee apple 

with a twist. 

Method:/ 

Submerge the apples in a pan of boiling water for 30 seconds. This will remove the 

wax and help the caramel to stick to the apple. Remove with a slotted spoon, then 

wipe the skins with kitchen paper. 

Remove the stalks and pierce each apple with a lolly stick or wooden skewer. Press 

the stick far enough in so it won’t come out, but be careful not to go the whole way 

through the apple. 

Line a baking tray with non-stick baking paper. To make the caramel, put the 

sugar into a large saucepan with the syrup, butter and vanilla. Heat slowly over a 

medium heat for around 8 minutes, or until the sugar has dissolved. 

Increase the heat, bringing the mixture to a rolling boil. Add a sugar thermometer 

and boil for around 8 minutes or until the thermometer reaches 140°C ‘hard crack’ 

stage. Be careful not to touch the caramel. If you don’t have a thermometer you 

can test it by spooning a little into a bowl of cold water. It should harden instantly 

and when removed be brittle and easy to crack. 

Remove the caramel from the heat. Submerge each apple into the caramel, twist 

using the stick making sure all but the very top is covered. Sprinkle with a good 

pinch of Cornish Sea Salt Flakes and place on your baking tray. Continue until all 

the apples are covered. Allow the coated apples to set for 1 hour before serving. 



26 

Seasoned 

Greetings… 

Are you ever too old to get excited about Christmas? Not at Cornish Sea Salt 

HQ. We’ve worked with James to pull together some Christmas classics 

perfect for all ages, plus a festive tipple that we love. 


27 



28 

SEASONED GREETINGS 

Vodka Cured Salmon 


Serves: 12 Time: 10 minutes 

Curing: 4-6 Hours 

Ingredients:/ 

1kg salmon 

200g Cornish Sea Salt Flakes 

50g caster sugar 

2 cooked beetroot, grated 

1 zested orange 

2 tbsp chopped rosemary 

1 tsp dried rose petals 

1 tsp pink peppercorns 

2 generous shots (50-75ml) of 

Douglas Fir Vodka 

Method:/ 

Mix all of the cure ingredients together then 

spread over the salmon to cover it entirely on 

both sides. 

Leave to cure for 4-6 hours or, if you want a 

stronger flavour, leave refrigerated overnight. 

To serve, wash the cure from the salmon under 

cold water. Pat dry and slice very thinly. 

Serve with Cornish Sea Salt crackers and a 

selection of pickled vegetables. 



29 


Turkey Nuggets 


Serves: 4-6 

20-30 minutes 

Ingredients:/ 

Method:/ 


400g turkey breast 

2 tbsp plain flour 

1 tbsp Cornish Sea Salt 

Flakes 

50g panko breadcrumbs 

2 eggs, beaten 

100ml vegetable oil 

Mix the Cornish Sea Salt Flakes with the flour. 

Dice the turkey into chunks, then dip in the seasoned flour, then 

the beaten eggs, then coat in breadcrumbs. 

Shallow fry in hot oil in batches until golden brown. Drain on 

kitchen roll before serving. 

Serve with cranberry sauce, a segment of orange and a sprinkle 

of Cornish Sea Salt Flakes. 



30 


Figs in Blankets 


Serves: 6-8 

30 minutes 

Ingredients:/ 

225g (1 block) halloumi cut 

into 12 pieces 

12 sage leaves 

6 figs, sliced into quarters 

2 aubergines - thinly sliced 

then halved lengthways into 

strips 


1 tbsp Honey 


12 sprigs of rosemary 

Method:/ 

Preheat the oven to 180˚C. 

Make 12 stacks using a piece of halloumi, a piece of fig and a 

sage leaf (tear these if they are too big). 

Thinly slice the aubergine into slices, sprinkle with Cornish 

Sea Salt Flakes and leave on kitchen roll for 10-15 mins to 

remove excess moisture. Wipe off the excess salt with kitchen 

roll, and griddle with a little oil to soften. 

When the aubergine is griddled, wrap the halloumi, sage and 

fig stacks with 1 strip per stack. 

Drizzle the figs in blankets with a little honey and season well 

with Cornish Sea Salt Flakes. 

To secure the figs in blankets, skewer each one with a 

rosemary sprig and roast in the oven for 15-20 minutes. 



31 


Loaded Parsnips 


Serves: 4-6 

50 minutes 

Ingredients:/ 

Method:/ 


6-10 small medium parsnips (large 

can be cut lengthways) 


1 tbsp maple syrup 


1 tbsp rosemary (chopped) 

150g Cornish camembert 

4 rashers of smoked streaky bacon 

(cooked until crispy then broken 

into shards) 

1 tbsp cranberry sauce 

Preheat the oven to 180˚C. 

If using large parsnips, cut in half lengthways. In an oven 

dish, season your parsnips with Christmas Salt (or Sea Salt 

Flakes), oil, rosemary and maple syrup. 

Roast for 35 minutes and then remove from the oven. 

Top with diced Cornish camembert and shards of crispy 

streaky bacon. 

Roast for a further 5-10 minutes to melt the cheese. 

Serve with a generous dollop of cranberry sauce on top. 



32 


33 


Salty Douglas Cocktail 


Ingredients:/ 

1 shot (25ml) Douglas Fir Vodka 

50ml grapefruit juice 

50ml tonic 

Cornish Sea Salt Crystals for the rim 

Method:/ 

Rub the rim of your chilled glass with 

a slice of grapefruit and then dip the 

rim into Cornish Sea Salt Crystals. 

Shake your freshly squeezed 

grapefruit juice and vodka over ice. 

Serve with ice and a slice of grapefruit, 

top up with tonic and garnish with a 

rosemary sprig. 



34 

SODIUM 

Helps your body 

stay hydrated 

CALCIUM 

CORNISH SEA SALT 

Due to the 

unique geology, our 

sea salt contains over 60 

natural essential nutrients and 

minerals to help your body 

and mind function 

properly 

Aids restful sleep by 

regulating hormones 

POTASSIUM 

Helps to replace 

essential minerals and 

electrolytes 

MAGNESIUM 


Cornish Sea Salt is Healthier 

/35 

Cornish Sea Salt is to be enjoyed as part of a balanced diet 

and can help replace essential minerals lost in exercise. 

The intense flavour profile means you should be able to use less 

salt and still get more flavour than other salts on the market, 

lowering your sodium intake, without sacrificing really tasty, 

well-seasoned food. 


For more information please contact us on: 

sales@cornishseasalt.co.uk or +44 (0)1326 554720 

www.cornishseasalt.co.uk 

@CornishSea_Salt 

cornishseasalt

Seasoned Autumn/Winter 2019

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