From the Kalahari to the Sahara, salt is nature’s gift to us so we’re teaching you the tricks of the trade.  

Salt was once literally worth its weight in gold, so much so that Roman soldiers were occasionally paid in it, which is how the word “salary” came to be. Even if we don’t use salt as currency anymore, this common mineral still rules the kitchen the world over and can turn just about anything from bland to bold with just a pinch.  

Africa is blessed with abundant salt pans. In the Kalahari Desert, salt is extracted from an underground salt deposit, more precisely from a long-standing, continuously replenishing and sustainable subsurface salt aquifer. A brine solution is created by dissolving the salt in pure water, and the desert sun is then used to gently dry it. And there we have it — proudly South African Kalahari desert salt.  

More than just a seasoning  

Salt can be used to creatively enhance flavours and textures. In addition to being a theatrical cooking experience, cooking on a thick salt slab gives dishes a subtle saltiness.  

Food that has been salt-crusted, like whole fish, bakes inside a salt shell, retaining moisture and creating exceptionally tender results.  

Adding salt to sweet dishes, such as caramel or chocolate, enhances the richness and complexity of food. Flavoured salts infused with citrus zest, herbs or smoked ingredients are a simple way to add flair to everyday meals.  

Salt as preservative  

Salt’s capacity to extract moisture gives it its preservation properties. Salt curing is a traditional method that changes the texture and flavour of meats like biltong, and even egg yolks, while preserving and enhancing their characteristics.  

Since salt is a hygroscopic material, water is drawn to it. When salt is added to food, it causes the food’s cells to lose water, resulting in a lower moisture content. This is important because moisture is necessary for the growth and multiplication of bacteria, mould, and yeasts. Salt efficiently stops the growth of these micro-organisms by lowering the water content, which delays or stops spoiling.  

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Know the difference  

1. Sea salt  

What it is: Evaporated seawater, contains minerals and complex flavour
What it looks like: Small irregular white crystals
Common uses: Finishing dishes, seasoning meat and vegetables, baking 

2. Kalahari Desert salt 

What it is: A naturally occurring and mineral-rich rock salt from the Kalahari Desert
What it looks like: Coarse, medium or fine white crystals
Common uses: Seasoning, curing 

3. Kosher salt 

What it is: Named after the Koshering process for meat, dissolves easily and enhances flavour without bitterness. Could be sea salt or desert salt 
What it looks like: Larger flaky/ coarse grain white salt 
Common uses: Seasoning, pickling  

4. Himalayan 

What it is: Mineral rich salt from the Himalayas 
What it looks like: Pink crystals, varies in size 
Common uses: Salt slabs, seasoning, curing  

5. Celtic

What it is: Unrefined salt with a high moisture content 
What it looks like: Damp, greyish coarse crystals 
Common uses: Finishing salt, seasoning seafood and broths  

6. Fleur de sel

What it is: Hand-harvested French sea salt
What it looks like: Delicate white flaky crystals
Common uses: Gourmet finishing salt  

7. Namibian pearl salt 

What it is: Premium Sea salt from the coast of Namibia 
What it looks like: Small white pearl-like crystals 
Common uses: Seasoning

 

Salt-crusted chicken 

Serves 4-6 

Crack open the chicken and uncover the magic of theatrical dining. Encasing the chicken in a thick layer of salt results in the most tender chicken, where the meat is gently steamed in its own juices while cooking. 

Ingredients

½ cup each dill and sage (firmly packed)
4 sprigs rosemary, picked
½ cup olive oil
4 cloves garlic
2 lemons, zested and juiced
1.8kg whole chicken 

For the salt crust 

5 egg whites
2.5kg coarse cooking salt
½ cup flour
1 Tbsp smoked paprika
2 lemons, zested
2 limes, zested
Milled pepper 

 Method

1. Preheat oven to 200°C.
2. In a food processor, pulse the herbs, olive oil, garlic, lemon zest, juice and milled pepper.
3. Rub the chicken outside and inside the cavity with the herb mix. Quarter the remaining lemon and stuff inside the cavity.
4. Tie legs with kitchen string.
5. For the salt crust, beat the egg whites until foamy. Add the salt, flour, paprika and citrus zest. Season with pepper. 
6. Line a baking tray with baking paper and spray with non-stick spray. Place some of the salt crust mixture on the baking tray, about 2cm thick and about 2-3cm larger than the chicken.
7. Place the chicken on top of the salt mixture.
8. Pack the remaining salt tightly around the chicken to completely encase the chicken.
9. Bake for 1½ hours, remove from the oven and allow to rest for 20 minutes.
10. Crack open the salt crust with a meat mallet and carefully break away the salt crust, gently brushing away any remaining salt on the chicken. Discard the crust.
11. Transfer the chicken to a serving platter and serve with your favourite hearty side dishes.

 

Rib-eye on salt 

Serves 2 

Cooking on a salt slab gives a natural salty undertone and tenderises the meat. You can also heat the slab over the fire when braaiing. 

Ingredients

1 Himalayan salt slab
¼ cup butter, softened
2 tsp smoked salt (see below)
1 Tbsp finely chopped chives
Milled pepper 

For the steak 

2 (250g each) rib-eye steaks
2 Tbsp wholegrain mustard
Milled pepper 

Method

1. Preheat oven to 200°C.
2. Place the salt slab in the oven and heat up for 1 hour.
3. Combine the butter, smoked salt and chives. Season with pepper.
4. Roll the butter in clingfilm to form a log. Refrigerate.
5. Rub steak with mustard and season generously with milled pepper on all sides.
6. Carefully remove the salt slab from the oven and place on a heatproof surface. Sear the steaks on the slab for about 5-6 minutes a side for a medium doneness.
7. Serve hot steak topped with slices of flavoured butter and sides of choice.

Make your own smoked salt

Line the base of a large pot with foil. Evenly spread about 1 cup wood chips over the foil. Heat the pot on a medium-high heat. Shape a smaller foil ‘basket’ that fits comfortably inside the pot, without touching the sides. Place cup sea salt in the foil. Place a lid on the pot and allow to smoke for about 10-12 minutes. Turn the heat off and allow to cool completely. Store in an airtight container. 

 

Risotto alla carbonara 

Serves 6 

This ancient method for preserving eggs is growing in popularity, transforming the kitchen staple into a taste sensation! Meet the grateable cured egg, whose egg yolk gives the most incredible richness to the risotto. 

Ingredients

For the cured egg yolks 

1½ cups (500g) kosher salt
1 cup (225g) granulated sugar
6 large egg yolks 

For the risotto 

250g streaky bacon, sliced into 1 cm strips
1 onion, finely chopped
4 cloves garlic, finely chopped
2 cups arborio rice
1 cup dry white wine
4 cups chicken stock
1 cup cream
Milled pepper
Sunflower shoots or parsley 

 Method

1. Combine the salt and sugar in a shallow dish.
2. Make 6 indents in the salt mixture and carefully place the egg yolks in the salt. Sprinkle some of the salt mixture onto the egg yolks to cover them completely. Cover with clingfilm and place the yolks in the fridge to cure for 2-4 days.
3. Once cured, it is time to dry the yolks. Preheat the oven to 100°C.
4. Gently remove the yolks from the salt mixture and rinse under a tap. Pat dry with kitchen towel.
5. Place the yolks on a grid and into the oven for about 1 – 1½ hours.
6. For the risotto, place the bacon in a large cold pot. Heat the pot to a medium-low temperature to allow the bacon fat to render out and give flavour to the risotto.
7. Fry the bacon for about 4-5 minutes (once browned, reserve some for garnish).
8. Add the onion and fry for another 5 minutes.
9. Add garlic and rice. Toast the rice for about 2-3 minutes while stirring regularly.
10. Add the wine and stir until evaporated. Lower the heat.
11. Add ½ cup stock at a time and stir constantly until evaporated aft er each addition. Continue until all the stock is added.
12. Add ½ cup cream at a time and stir constantly until evaporated aft er each addition. Season with pepper.
13. Once the rice is al dente, remove from heat. Grate 4 cured yolks into the risotto.
14. Garnish with reserved bacon, cheese shavings and greens. Serve with extra egg gratings on the side, to add according to taste.

Cook’s note: Cured egg yolks can keep up to a month in the fridge when stored in an airtight container.  

Did you know?

‘Al dente’ in Italian means ‘to the tooth’. To put it simply, it means that rice or pasta is cooked yet still has a bit of texture when bitten and is not completely mushy. 

 

By: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine 

The post The 101 on salt appeared first on MyKitchen.

You don’t need to go to a coffee shop for a delicious morning brew. Unlock the secrets of making your perfect cup of coffee at home with these great tips.  

Froth your milk  

Want to make you regular to-go latte order at home? Yes, please! Add some foam to your cuppa by frothing your milk. Not only will it look fancy (perfect for an Insta-worthy photo), it elevates the taste too. To get your foamy drink, use a milk frother. Don’t have one? A simple trick is to warm the milk (not scalding hot), pour it into a jar with a tight-fitting lid and shake for about 30 to 60 seconds. Or take a whisk and work it vigorously in your mug for a foamy cup of delight.  

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Add hot chocolate 

Turn your brew into a mocha coffee by mixing it with some hot chocolate. The combination of chocolate (and the added sugar) is a great way to mask the bitter taste of coffee. Added benefit? You can make yours as ‘chocolatey’ as you’d like since you are mixing in the hot chocolate after the coffee is already brewed. Make your mocha even gooey-er by adding in a piece of your favourite milk or dark chocolate.  

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Salt and spice make everything nice  

Sprinkle in salt and mix in some spices to make your coffee taste nicer. It may sound strange, but adding a pinch of salt to black coffee makes the bitterness more mellow by increasing its sweetness. The coffee’s nutty flavours will be more pronounced too. To add more flavour, mix warming spices like powdered cinnamon, nutmeg and cardamon into your coffee grounds before you brew. Think a warm chai latte on a chilly day – yum! 

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Image: Unsplash

The post 3 tips for a delicious coffee brew at home  appeared first on MyKitchen.

The post Start the New Year on a healthy note with these delicious recipes appeared first on MyKitchen.

Eating turkey is becoming increasingly popular in South Africa, and with the festive season right around the corner, everyone is wondering how to prepare the most succulent turkey this year.

No one likes a dry, tasteless turkey. But not many people know the trade secret in how to pack in more flavour and lock in more moisture, while still finishing with a perfectly crisp skin.

The answer? Give it a bath! Yes, a salt brine is the perfect way to prep your turkey, and step one is choosing the right kind of salt. Salt is a natural product, and because of this, we must take care to identify know the origin of what we buy since we use it in ou food every day.

Fortunately, we are blessed with one of the finest sources of nature’s miracle condiment right here in our own country. Straight from the ancient deserts of the Kalahari, with an exquisite flavour to highlight all the delicious notes in your meal, Royal Ancient Desert Kalahari Salt is packed with essential minerals and trace elements. It’s also free from any additives or preservatives.

The company also ensure that their salt is harvested in harmony with nature, and they invest in projects that care for the community, so you know you are helping to support the planet and local communities in need by adding it to your grocery list.

But back to turkey. Simply mix the below ingredients in your cooler box or a large stockpot or plastic container. Submerge your turkey in the mixture and leave it to soak in the fridge (you’ll need to prep and clear some space). For a bird under 8 kg, the ideal bath time is between 24-36 hours and slightly longer for a bigger roast.

For your salt brine
4 L warm water (top up if your turkey is not fully submerged)
2 cups brown sugar
1 cup Royal Ancient Desert Kalahari Coarse Grinder Salt (½ cup or ¾ cup for a smaller turkey)
3 shallots, roughly chopped
6 garlic cloves, crushed
2 tbsp whole black peppercorns
2 tbsp dried juniper berries, optional
2 tbsp chopped parsley
1 tbsp chopped thyme

Before roasting, make sure your turkey is properly dry after its bath. Pat it dry with a paper towel and then allow it to air dry on a cooling rack for a little while. Then you’re pretty much ready to stuff, roast and dig in!

You can find Royal Ancient Desert Kalahari Coarse Grinder Salt online at takealot.com and in leading Checkers stores nationwide.

Photography: Courtesy images

The post Find out which Kalahari ingredient will give you the most succulent turkey appeared first on MyKitchen.

As the holiday season approaches and the weather continues to get improve, local South Africans are preparing for short getaways, camping adventures, picnics and meals to catch up with friends and family. It’s a time for indulgence, good food and good company. We know you all want this time to be as hassle-free as possible, without having to compromise on the taste or quality of your foodie experiences. And that’s why we’re excited to share our latest find with you: Royal Salt Micro Grinders!

Royal Salt have just launched the first-ever Micro Grinders in South Africa. And as if that weren’t enough, these Micro-Grinders are packed with the finest coarse Ancient Desert Kalahari Salt and carefully-selected Whole Black Peppercorns, helping you to unlock a flavour sensation wherever you go, and for every meal, whether at home or on the go (we especially love them for self-catering accommodation getaways).

YOUR GO-TO FOR EVERY MEAL

The Kalahari Desert is one of the most pristine, unpolluted sources of salt found naturally in the world, so you can rest assured that they are using one of the finest salts around. These salt crystals are air-dried and sun-baked, as well as free from additives and loaded with essential minerals and trace elements.

ANYTIME! ANYWHERE! 

With your own little seasoning chef in your pocket, these new, lightweight, easy-to-use Micro Grinders mean you can always enjoy the full grinder experience in a tiny package that we’re still gushing over. They can be taken wherever you go, from camping trips and picnics to your desk drawer at the office, or even in your bag to restaurants so you can be extra COVID-19-safe.

CHOOSE THE BEST & FEEL GOOD ABOUT IT

Royal Salt also works hard to ensure the long-term sustainability of its products. All of their salt is harvested in harmony with nature and they invest in projects that care for communities. You can buy these Royal Salt Micro Grinders for yourself, but they also come in a stunning gift box, making great stocking fillers or hostess gift for the festive season.

You can shop them online nationally at takealot as well as leading delis, butcher and farm stalls across the Western Cape.

For more information about Royal Salt and its products, click here and for the latest offers, competitions and news, get social on Facebook and Instagram.

Photography: Courtesy images

The post Flavour sensation wherever you are with Royal Salt Micro Grinders appeared first on MyKitchen.

The next time you’re craving a salty crisp, opt for these kelp crackers with coconut butter for a snack high in healthy fats.

MAKES 10–15 // COOKING TIME 45 min

INGREDIENTS
1½ cups pumpkin seeds
1½ cups sunflower seeds
3 tbsp psyllium husk
1 tbsp kelp powder
Salt and black pepper
300–350 ml water
2 cups desiccated coconut

METHOD
1. Preheat oven to 180°C.
2. Mix seeds, psyllium husk, kelp powder, salt and pepper. Add enough water to make everything stick together.
3. Roll out the mixture between 2 sheets of baking paper until thin and even. Remove the top sheet, transfer to a baking tray and bake for 20–25 minutes, until crispy.
4. Break the cracker into smaller pieces.
5. Place the coconut in a blender. Blitz until the oils are released and it takes on a buttery consistency. This should take 5–10 minutes. Serve with the crackers.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Treat your guests to a healthy spread of these kelp crackers, and serve it with our smoked snoek pâté.

The post Homemade kelp crackers with coconut butter appeared first on MyKitchen.