Ingredients
8 ripe figs
Honey
75g butter (scant 1/3 cup)
Pinch Maldon Salt
Method
1. Cut the figs in half.
2. Heat your butter on a low to medium heat add your figs and cook until soft.
3. Drizzle over the honey.
4. Cook for another 1 to 2 minutes.
5. Add a pinch of Maldon salt.
6. Serve on its own or with some yogurt and granola chunks.
Ingredients
4 ripe peaches or plums (or both)
Honey
75g butter (scant 1/3 cup)
Pinch Maldon Salt
5 to 6 springs of Thyme
Method
1. Cut the peaches/plumes into halves and remove the stones.
2. Heat your butter on a low to medium heat add your peaches/plums and cook until slightly soft.
3. Drizzle over the honey and add the Thyme.
4. Cook for another 1 to 2 minutes.
5. Add a pinch of Maldon salt.
Serve on its own or with some yogurt and granola chunks.
Why not go old school with a delicious bowl of porridge oats! Comforting and hearty this is the perfect way to get your day off to a beautiful start. Especially if you add some fresh fruit, a dollop of yogurt and a drizzle of either maple syrup or honey!
Printable Recipe
Ingredients
50g porridge oats (2/3 cup)
350ml milk or water, or a mixture of the two (scant 1 1/2 cups)
Greek yoghurt thinned with a little milk and Clear honey, to serve
Pinch of Maldon Salt
1. Put 50g porridge oats in a saucepan, pour in 350ml milk or water and sprinkle in a pinch of salt. Bring to the boil and simmer for 4-5 minutes, stirring from time to time and watching carefully that it doesn’t stick to the bottom of the pan.
2. Or you can try this in a microwave. Mix the porridge oats, milk or water and a pinch of salt in a large microwave proof bowl, then microwave on High for 5 minutes, stirring halfway through. Leave to stand for 2 minutes before eating.
3. To serve, pour into bowls, spoon Greek yogurt, thinned with a little milk, on top and drizzle with honey and a pinch of Maldon salt.
Ingredients
135g plain flour (scant 1 cup)
1 tsp baking powder
Half tsp Maldon salt
2 tbsp caster sugar
130ml milk (generous 1/2 cup)
1 large egg, lightly beaten
2 tbsp melted butter for cooking
To serve – blueberries & maple syrup
1. Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
2. Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
3. Heat a non-stick frying pan over a medium heat and add a knob of butter. When it’s melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm/½in thick.
4. Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
5. Serve with maple syrup, blueberries and a pinch of Maldon!
*POTATO AND CHORIZO HASH*
Serves 2
Ingredients
1 large onion
1 clove of garlic
120 g quality chorizo
2-3 cooked potatoes
1/2 bunch of fresh flat-leaf parsley
Olive oil
3 to 4 large Clarence Court eggs
100g cherry tomatoes (1/2 cup)
2 spring onions
Maldon Salt
Method
1. Preheat the oven to 180ºC/gas 4.
2. Peel and finely chop the onion and garlic, chop the chorizo, dice up the
cooked potato and pick and finely chop the parsley.
3. Gently fry the onion and garlic in a little oil in an ovenproof pan until
the onion is soft. Add the chorizo and fry for 2 to 3 minutes.
4. Add the potatoes and cook for 5 minutes, add the cherry tomatoes and cook
for another minute. Crack the eggs on top.
5. Transfer the pan to the preheated oven and bake for 8 minutes, or until the
egg white is set but the yolk is still runny.
6. Sprinkle with Maldon salt, black pepper, spring onions and
parsley, to serve.
Printable Recipe
Ingredients
3 large Clarence Court eggs
Olive oil
Black pepper
Maldon Salt
4 to 5 sage leaves
Method
1. Heat a pan over medium heat, add the oil and after 1 minute crack in the
eggs.
2. lay the sage leaves on top and cook for 5 to 6 minutes.
3. Add a pinch of Maldon salt and black pepper.
Ingredients
1 tbsp olive oil
2 onions chopped
1 red chilli, deseeded and finely chopped
1 garlic clove sliced
Small bunch of coriander
2 cans cherry tomatoes (14 oz or 400g each)
1 tsp caster sugar
3-4 eggs
100g spinach (couple large handfuls)
pinch Maldon Salt
Method
1. Heat the oil in a frying pan that has a lid, soften the onions, chilli,
garlic and coriander for 5 minutes until soft.
2. Stir in the tomatoes and sugar, then
bubble for 8-10 mins until thick. Stir in the spinach and coriander and cook
for another minute.
3. Using the back of a large spoon, make dips in the sauce, then crack an egg
into each one. Put a lid on the pan, then cook over a low heat for 6-8 minutes,
until the eggs are done to your liking.
4. Add a pinch of Maldon and serve with crusty bread!
Of course people do enjoy a good cold bevvie with their holiday brunches. Myself I like a cold glass of juice, but if you are one who enjoys acohol, nothing is nicer than a Bloody Mary or a tasty Margarita!
Ingredients
Large handful of ice
100ml vodka (scant 1/2 cup)
500ml tomato juice (2 1/4 cups)
1 tbsp lemon juice, plus 2 slices to serve
Few shakes Worcestershire sauce
Few shakes Tabasco
Pinch Maldon Smoked Salt
Pinch black pepper
2 celery sticks, to serve
Method
1.Place the ice in a large jug. Measure the vodka, tomato juice and lemon juice
and pour it straight onto the ice.
2. Add 3 shakes of Worcestershire sauce and Tabasco (or more if you like it very spicy) and a pinch of salt and pepper. Stir until the outside of the jug feels cold, then strain the cocktail into 2 tall glasses.
3. Top up with fresh ice, add a celery stick and lemon slice to both glasses and enjoy.
Optional – wet the glass with a lime wheel, dip the glass in Maldon Smoked Salt to get a nice smoky edge!
Printable Recipe
Ingredients
30 ml Cointreau (3 TBS cup)
50 ml Tequila Scant 1/4cup)
20 ml fresh lime (2 TBS)
1 lime wedge
Ice cubes
Maldon Salt
Method
1. Chill your glass…Put all the ingredients and a lot of ice into your shaker.
2. Shake for 30 seconds to get your mix really cold.
3. Run a lime wedge around the rim of your glass and dip the rim into the Maldon salt to get a nice salty edge.
4. Strain the mix into your glass and enjoy.
Many thanks to the people at Maldon for putting together these gorgeous brunch recipes – all perfect with a pinch of Maldon Salt of course! They are all simple to make from home. The perfect treat during lockdown and heading into Christmas and New Year.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
(Sorry having problems getting all the fonts to line up today!)
BEETROOT CURED SALMON TERRINE
By Adam Byatt
Head Chef and Proprieter at Trinity
Ingredients
1kg salmonside
250ml fresh beetroot juice
125g Maldon Salt
125g caster sugar
1tsp pepper Dill
250g long sliced smoked salmon
1.5 leaves gelatine soaked in water
Serves 8
Cut the salmon side into bars 2.5cm thick. Place the bars in half the beetroot juice to colour for an hour.
Mix the Maldon Salt, sugar, pepper and half the dill together in a bowl.
Drain the salmon, roll them in the salt and sugar mix to coat them with it. Put the salmon bars in a baking tray and cover with cling film for 8 hours.
Line a terrine mould with cling film, line it with the smoked salmon.
Warm the remaining 125ml of beetroot juice and melt the leaves of gelatine into the juice.
Drain the salmon bars from their marinade and pat dry with kitchen roll.
Finish by pouring a little beetroot juice in the bottom and on top of the smoked salmon. Sprinkle with chopped dill. Spoon over a little of the beetroot juice and melted gelatine mix. Repeat this process until it fills to the top and seal.
Leave overnight before serving.
SIMPLE CHILLED GAZPACHO
by David Pichford, Head Chef
Reads Restaurant with Rooms
Ingredients
1kg ripe tomatoes
1 cucumber
2 large red peppers
100g onion, finely sliced
100g stale white bread, crusts removed
125ml extra virgin olive oil
75ml white wine vinegar
2 large cloves garlic, peeled
850ml iced water
Maldon sea salt
White pepper
Serves 10–12
Quarter the vegetables and the sliced onion in a bowl with the bread, olive oil, vinegar, garlic and iced water. Season with Maldon salt and finely milled white pepper. Cover the bowl and put it in the fridge for 2 hours to marinate.
Then take the tomatoes, peel the cucumber and cut it into slices, quarter and de-seed the peppers and remove their stalks.
Place the prepared veg out of the fridge and transfer everything to a blender (rather than a food processor, and you will need to do this in batches). Blend, and then pass through a medium strainer – not too fine – into a clean bowl.
Push the liquid through the strainer with a ladle, and mix everything together well. Put the gazpacho in the fridge to chill once more, and serve it ice cold on a hot summer’s day.
If you have time, serve the gazpacho with small bowls of garlic croutons, finely chopped onion, small cucumber dice, diced tomatoes (skinned and deseeded) and diced red, yellow and green peppers. These items should be served separately so that guests can help themselves to whatever they like.
HOME CURED GRAVADLAX
WITH A SWEET GRAIN MUSTARD DRESSING
by Stephen Doherty, Master of Culinary Arts and the first
Englishman to achieve 3 Michelin Stars
Ingredients
For the salmon:
1 x 2kg fully trimmed, skin on, side of salmon – boned
50g whole white peppercorns
50g dried dill weed
50g caster sugar
1kg Maldon sea salt
2 tbsp Dijon mustard
For the relish:
100g Dijon mustard
100g wholegrain mustard
65g caster sugar
2 tsp dried dill weed
A splash of white wine vinegar to taste
A dribble of sunflower oil
Prepare the salmon. Coarsely grind the peppercorns, then mix them together with half the dill, and all the sugar and Maldon salt. Put the salmon in a deep tray and cover both sides with the salt mixture. Cover the tray and leave it in the fridge or a cold place for 48 hours.
Put the salmon on a piece of greaseproof paper and coat both sides with the Dijon mustard and the remainder of the dried dill. Shake off any excess dill (you can keep it to use another time) then put the salmon in a cold place to cure for another 24 hours.
Finally, slice it thinly and serve – or wrap it in cling film and refrigerate; it will keep well for 2 weeks. Serve it with a mustard relish. Mix all the relish ingredients together well, then transfer to an airtight container and refrigerate. Will keep for up to one month.
BAKED SEA BREAM
WITH A SALTED MACADAMIA CRUMB
AND A BRAISED FENNEL, TOMATO & CAPER DRESSING
by Nick Vadis
Culinary Director, Compass Group
Ingredients
4 fillets of sea bream
1 fennel bulb
20g capers
Juice of 1 lemon
50ml olive oil
50ml white wine vinegar
6 cherry tomatoes
20g flat leaf parsley
80g macadamia nuts chopped
40g macadamia nuts whole roasted in a dry frying pan
60g breadcrumbs
Maldon salt to season
Serves 4
Preheat the oven to 180c, cut the fennel lengthways through the root and trim out the tough core. Put the fennel halves in a small oven proof dish. Add the capers, lemon juice, olive oil and white wine vinegar, season with Maldon salt and pepper. Cover the dish with foil and bake it in the oven until the fennel is soft and cooked.
Deseed the tomatoes and quarter them. Chop the parsley and add half to the tomatoes. Set these aside and make the crumb mixture.
Mix the chopped macadamia nuts with the breadcrumbs and the rest of the parsley, add salt and pepper.
Lightly oil an oven proof dish, place the fillets of sea bream in it skin side down, and cover the fish with the crumb. Drizzle a little oil over, and bake in the oven for approximately 10 minutes or until cooked.
To serve, spoon some of the cooked fennel and capers onto each plate. Add the tomatoes, place the fish on top and drizzle some of the cooking liquid from the fennel onto each dish. Add the whole roasted macadamia nuts to add flavour and another texture to the dish. Another sprinkling of Maldon just before serving will add texture and seasoning.
WASABI MARINATED SALMON WITH
PICKLED MOOLI AND WASABI
by Andre Garrett MCA
Executive Chef at Corinthia, London
Ingredients
For the salmon and marinade:
1 x 1kg side of salmon
250g Maldon sea salt
200g sugar
20g juniper berries
20g white peppercorns
20g black peppercorns
20g coriander seeds
For the pickled mooli:
900ml rice wine vinegar
180g sugar
1 chilli
1 small stick of mooli
For the wasabi dressing:
1 tube of wasabi paste
Juice and zest of 1 lime
25 ml rice wine vinegar
25g honey
200 ml peanut oil
75 ml olive oil
Pinch of salt
To serve
White crabmeat
Diced mango
Micro coriander leaves
Black sesame seeds
First, marinate the salmon. Put it on a large tray, plate or dish of the appropriate size. Put the Maldon salt and sugar in a bowl, and grind the juniper berries, peppercorns and coriander seeds in a food processor. Thoroughly mix them with the salt and sugar, then spread this mixture all over the salmon, turning it so that is underneath. Marinate it for 36 hours, covered, in a cool place.
Prepare the pickled mooli. Bring the rice wine, sugar and chilli to the boil. Set this liquid to one side to cool; leave it to infuse for a while. Peel the mooli, cut it in half lengthways and slice it thinly, also lengthways. Toss the mooli in the pickling liquid at the last moment.
Blend all the ingredients for the wasabi dressing together. It should have a painting consistency; if its too thick, let it down with a little warm water.
Wash the marinade off the salmon, and slice finely. Arrange the sliced salmon on the plates then brush with the wasabi dressing. Scatter with some pickled mooli; I add a little white crabmeat and some diced mango, and finish it with micro coriander and black sesame seeds.
BROMMER'S PRAWN SALAD
by Richard Shepherd
Founder of Langan's Brasserie
Ingredients:
For the salad:
400g best-quality peeled and cooked prawns,
2 sticks celery, peeled
1 shredded little gem lettuce
A handful of mixed herbs
Chopped chives, parsley and chervil
For the Marie rose sauce:
1 small tomato
100ml good-quality or home made mayonnaise
25g tomato ketchup
2tsp brandy
Half tsp tabasco
1 tsp Worcestershire sauce
To serve:
4 ripe tomatoes
1 tsp Maldon salt
1 lemon
3 tbsp. olive oil
Juice half lemon
Quarter of a large iceberg lettuce
Chives, parsley and chervil
Make the Marie rose sauce first. Deseed the tomato and chop it into small, pea sized pieces. Put two teaspoons of these in a bowl and add the rest of the sauce ingredients. Mix well.
Rinse the prawns and squeeze them dry. Then chop the celery sticks to the same size as the tomatoes, and put the prawns and celery in a second bowl. Add the little gem lettuce and mixed herbs. Then pour in the Marie rose sauce and gently stir the salad to bind everything together.
Prepare the serving ingredients. Cut the tomatoes into wedges and season them with Maldon Salt; cut the lemon into four wedges lengthways. Shake the olive oil and lemon juice together to make a dressing, use it to dress the iceberg lettuce.
Divide the iceberg between the serving plates and set the prawns on top. Garnish with the tomato pieces, lemon wedges and fresh herbs.
CANAPE DI POLENTA CONFUNGHI TRIFOLATI
by Philip Corrick - Former executive
chef of the Royal Automobile Club
For the polenta:
750ml water
A pinch of Maldon sea salt
120g yellow maize flour
For the creamed wild mushrooms:
25g butter
2 tbsp olive oil
80g shallots chopped
500g mixed wild mushrooms, cleaned and sliced
1 clove garlic, crushed
150ml dry white wine
250ml double cream
Black pepper
Maldon sea salt
1 tbsp chopped parsley
Make the polenta first. Bring the water and Maldon salt to the boil in a heavy-bottomed pan. Pour in the maize flour in a steady stream, and stir it with a wooden spoon until it thickens. Let it cook slowly for at least 30 minutes, and keep stirring so that it doesn’t catch; it should be thick and fully cooked. Pour it into a terrine mould or other suitable lined container, and set it aside to cool completely before you start cooking the mushrooms.
Put the butter and oil in a sauté pan over a medium heat; add the shallots and cook them gently until they are opaque. Then add the mushrooms and cook for a couple of minutes until soft. Add the garlic and white wine and increase the heat to reduce the liquid by three-quarters. Lower the heat and add the cream; cook the mixture and reduce the liquid once more, until it has the consistency of a sauce. Season with milled pepper and Maldon salt and finish with the chopped parsley.
Remove the cold polenta from its tin, cut it into squares and sauté it in a little oil. Place a slice of polenta in the centre of a serving plate and spoon on the mushrooms. Decorate the dish with sprigs of parsley, lightly sprinkle with Maldon salt flakes, and serve.
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