What’s cooking today: Rosemary salt
Need salt be merely salt? We can take our salt, whether fine or coarse or both, and match it with our favourite aromatics.
This recipe accompanies this column.
1 cup/ 225 g coarse salt
1 cup/ 225 g rosemary needles
1 cup/ 225 g fine salt
Put the coarse salt and the rosemary needles in a blender or grinder and blitz until fairly fine.
Spread it out on a baking tray, put it in a warm place and leave for a few hours to dry out. Scrape it around with a spatula now and then to even out the drying.
Pour it into a suitable bowl and stir in the fine salt. Store in an airtight jar and use as you like, on steak, chops or chicken for the braai, to season a savoury sauce or soup, or sprinkle a little on your fried eggs, or use it to give a lift to a fillet of fish you’re grilling. DM/TGIFood
To enquire about Tony Jackman’s book, foodSTUFF (Human & Rousseau) please email him at [email protected]
Our Thank God It’s Food newsletter is sent to subscribers every Friday at 6pm, and published on the TGIFood platform on Daily Maverick. It’s all about great reads on the themes of food and life. Subscribe here.