{"id":14700,"date":"2022-05-24T13:33:36","date_gmt":"2022-05-24T11:33:36","guid":{"rendered":"https:\/\/c01.purpledshub.com\/olivemagazine\/?post_type=purple_issue&p=14700"},"modified":"2022-05-24T13:33:36","modified_gmt":"2022-05-24T11:33:36","slug":"3-ways-with-sea-salt-flakes","status":"publish","type":"post","link":"https:\/\/c01.purpledshub.com\/olivemagazine\/2022\/05\/24\/3-ways-with-sea-salt-flakes\/","title":{"rendered":"3 ways with sea salt flakes"},"content":{"rendered":"\n
3 ways with sea salt flakes<\/h1>\n\n
Sweet and savoury recipes using the store cupboard staple to boost flavour and add texture<\/p>\n\n
Recipes ANNA GLOVER Photographs MIKE ENGLISH<\/p>\n\n
\n\n
Salted honey polenta cake<\/span><\/h2>\n\n
Blend the polenta in a high-powered blender for a few seconds before adding to the batter if you prefer your cake a little finer in texture. Sea salt adds richness and brings out the taste of the honey, so use a good-quality honey for this recipe as the flavour will really stand out.<\/strong><\/p>\n\n
1 <\/strong>Heat the oven to 180C\/fan 160C\/gas 4. Oil and line a 23cm springform cake tin with baking paper. <\/p>\n\n
2 <\/strong>Whisk the sugar, 100g of honey and eggs with an electric whisk for 5 minutes until very foamy and doubled in size. Add the oil, continually whisking, then fold in \u00bd tsp of the salt, the lemon zest, polenta, baking powder and almonds. Scrape into the tin and bake for 45-50 minutes or until golden and risen, and a skewer comes out clean. Leave to cool in the tin. <\/span><\/p>\n\n
3 <\/strong>While the cake is cooling, heat the remaining 4 tbsp of honey, 2 tbsp of lemon juice, \u00bd tsp of salt and 1 tbsp of water in a pan over a medium heat until reduced to a light syrup. Spoon over the cooling cake. Serve with a pinch of sea salt, a dollop of cr\u00e8me fra\u00eeche and seasonal fruits.<\/p>\n\n
PER SERVING (10) 478 kcals | fat 33.1G saturates 4.1G | carbs 36.2G | sugars 25.1G fibre 0.5G | protein 8.6G | salt 0.8G<\/p>\n\n
\n\n
Seaweed and sesame season-all salt<\/h2>\n\n
An umami-rich seasoning that can multi-task, this recipe <\/strong>is inspir ed by furikake, a Japanese condiment often sprinkled over rice as a seasoning. Experiment with this homemade version, adding citrus peel, chilli flakes or crushed peppercorns, if you like.<\/strong><\/p>\n\n
1 <\/strong>Toast the sesame seeds in a dry frying pan over a medium heat until lightly toasted. Tip out and leave to cool. Break or snip the nori into small pieces, then pulse in a blender a few times until finely chopped.<\/p>\n\n
2 <\/strong>Mix together the ingredients and keep in an airtight jar for up to two months. Sprinkle over sushi rice, salmon and steamed veggies, or use to season popcorn, quail\u2019s eggs for dipping or devilled eggs as a canap\u00e9.<\/p>\n\n\n\n
Blueberry margarita<\/h2>\n\n
You\u2019ll get a stronger colour using frozen and defrosted blueberries \u2013 but it\u2019s the spiced salt rim that will make this upgraded classic your new go-to summer cocktail.<\/strong><\/p>\n\n
Maldon Sea Salt Flakes <\/strong>a pinch <\/p>\n\n
blueberries <\/strong>(fresh or defrosted from frozen) 25g<\/p>\n\n
agave nectar <\/strong>2 tsp<\/p>\n\n
tequila <\/strong>50ml <\/p>\n\n
triple sec <\/strong>25ml<\/p>\n\n
1 <\/strong>Mix together the lime zest, chilli powder and salt on a small plate. Cut the lime in half and run one half around the lip of a glass, and dunk into the salt to stick to the rim. Juice both halves of the lime and pour into the glass, along with the blueberries and agave syrup. <\/span>Pound with a muddler or the end of a rolling pin until the blueberries are thoroughly pur\u00e9ed. Add a handful of ice, then pour over the tequila and triple sec. Give everything a stir before serving. <\/p>\n\n
2 <\/strong>Alternatively, make a pitcher. Times all the ingredients by eight, and put the blueberries, lime juice and agave into a blender. Whizz to a pur\u00e9e, then tip into a jug with the ice, tequila and triple sec, and stir. Serve in eight salt-rimmed glasses.<\/span><\/p>\n\n\n\n
<\/figure><\/div>\n\n
<\/div>
\n
Maldon Sea Salt<\/strong> Seize the seasoning!<\/strong><\/h4>\n\n\n\n
For four generations Maldon has hand-harvested its famous, pyramid-shaped flakes using the same simple, time-honoured techniques. Fantastic flavour is at your fingertips.<\/strong><\/h6>\n<\/div><\/section>\n","protected":false},"excerpt":{"rendered":"
Sweet and savoury recipes using the storecupboard staple to boost flavour and add texture<\/p>\n","protected":false},"author":24,"featured_media":15340,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ub_ctt_via":"","purple_page_number":"54","purple_custom_meta_purple_page_number":"54","purple_seq_number":"1","purple_custom_meta_purple_seq_number":"1","purple_source_article":"article_54-1.xml","purple_custom_meta_purple_source_article":"article_54-1.xml","purple_source_issue":"June-2022","purple_custom_meta_purple_source_issue":"June-2022","purple_external_id":"June-2022-54-1","purple_custom_meta_purple_external_id":"June-2022-54-1","purple_issue_code":"|0000092791||","purple_custom_meta_purple_issue_code":"|0000092791||","purple_android_product":"com.immediatemedia.olive.367","purple_custom_meta_purple_android_product":"com.immediatemedia.olive.367","purple_ios_product":"com.immediatemedia.olive.367","purple_custom_meta_purple_ios_product":"com.immediatemedia.olive.367","purple_web_product":"","purple_custom_meta_purple_web_product":"","purple_publication_id":"05161da9-63b1-4a8f-920a-155322496aec","purple_migrated":"","kt_blocks_editor_width":"","apple_news_api_created_at":"2022-05-24T11:33:46Z","apple_news_article-theme":"","apple_news_api_id":"2730feb8-0bb0-430b-89f1-2ed7eb9bd062","apple_news_api_modified_at":"2022-05-24T11:33:46Z","apple_news_api_revision":"AAAAAAAAAAD\/\/\/\/\/\/\/\/\/\/w==","apple_news_api_share_url":"https:\/\/apple.news\/AJzD-uAuwQwuJ8S7X65vQYg","apple_news_coverimage":0,"apple_news_coverimage_caption":"","apple_news_is_hidden":false,"apple_news_is_paid":true,"apple_news_is_preview":true,"apple_news_is_sponsored":false,"apple_news_maturity_rating":"","apple_news_pullquote":"","apple_news_pullquote_position":"","apple_news_article_theme":"","apple_news_sections":"[]"},"categories":[18],"tags":[13],"apple_news_notices":[],"featured_image_src":"https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/X5PWT6793IK813635V5546Z69I06.jpg","author_info":{"display_name":"importmanagerhub@sprylab.com","author_link":"https:\/\/c01.purpledshub.com\/olivemagazine\/author\/importmanagerhubsprylab-com\/"},"acf":{"readingTimeMinutes":"4","apple_news_title":""},"uagb_featured_image_src":{"full":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/X5PWT6793IK813635V5546Z69I06.jpg",1606,2048,false],"thumbnail":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/X5PWT6793IK813635V5546Z69I06-150x150.jpg",150,150,true],"medium":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/X5PWT6793IK813635V5546Z69I06-235x300.jpg",235,300,true],"medium_large":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/X5PWT6793IK813635V5546Z69I06-768x979.jpg",768,979,true],"large":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/X5PWT6793IK813635V5546Z69I06-803x1024.jpg",800,1020,true],"1536x1536":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/X5PWT6793IK813635V5546Z69I06-1205x1536.jpg",1205,1536,true],"2048x2048":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/X5PWT6793IK813635V5546Z69I06.jpg",1606,2048,false]},"uagb_author_info":{"display_name":"importmanagerhub@sprylab.com","author_link":"https:\/\/c01.purpledshub.com\/olivemagazine\/author\/importmanagerhubsprylab-com\/"},"uagb_comment_info":0,"uagb_excerpt":"Sweet and savoury recipes using the storecupboard staple to boost flavour and add texture","_links":{"self":[{"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/posts\/14700"}],"collection":[{"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/users\/24"}],"replies":[{"embeddable":true,"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/comments?post=14700"}],"version-history":[{"count":14,"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/posts\/14700\/revisions"}],"predecessor-version":[{"id":16191,"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/posts\/14700\/revisions\/16191"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/media\/15340"}],"wp:attachment":[{"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/media?parent=14700"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/categories?post=14700"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/tags?post=14700"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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