Monthly Archives: December 2010

Cherry Tomato Pastries with Persillade (serves 4)

INGREDIENTS Lake Deborah Salt 1 pre-rolled sheet puff pastry 30g sun-dried tomatoes 2 punnets red cherry tomatoes Freshly ground black pepper For the Persillade: 30g flat leaf parsley 2 cloves garlic, peeled METHOD Preheat the oven to 200C, 400F, Gas … Continue reading

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Pan Fried Prawns in Lemon Myrtle and Ginger served with Tagliatelle

INGREDIENTS 4-6 large peeled Prawns (Shrimp) per person 1 clove garlic chopped 1 teaspoon Lake Deborah Salt 1 teaspoon Lemon Myrtle powder 1 teaspoon of Chopped Fresh Ginger Freshly Ground black pepper 2-3 tblsp of Light Olive Oil to combine … Continue reading

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Vodka Granita

INGREDIENTS 1 Pineapple 1 Melon 1 Mango 2 Kiwi fruit 1 shot of Vodka 1 small glass of Orange Juice 1 teaspoon of Lake Deborah Salt Crushed Ice Mint Leaves 1 Lemon or Orange METHOD Peel and cut fruit into … Continue reading

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Quail Eggs and Radish with Salt/Herb

INGREDIENTS 12 Quails Eggs, boiled 100g Radishes washed and quartered 1 teaspoon Lake Deborah Salt 1 teaspoon of Lemon Myrtle Powder 1 teaspoon of Fresh Ginger, grated METHOD Remove half of the quail egg shell, leaving enough to act as … Continue reading

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Prawns with Lemon Myrtle Butter (serves 4)

INGREDIENTS 250g unsalted butter, softened 1 clove garlic 1 teaspoon Lake Deborah Salt 1 teaspoon Lemon Myrtle powder 1 tablespoon flat leaf parsley, chopped fine Freshly ground black pepper Juice of ½ lemon 4 large raw prawns (shrimp) per person … Continue reading

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The Perfect Soft Boiled Egg

INGREDIENTS Lake Deborah Salt Large Free Range Organic Eggs Continental Bread Butter METHOD Place eggs in a small saucepan covered with cold water. Slowly bring water to boil. Check egg after 2 mins when water has boiled, by raising the … Continue reading

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Tuna Steak with a warm Caper and Tomato Salsa (SERVES 2)

INGREDIENTS Lake Deborah Salt 2 Tuna Steaks 1 large Red Onion diced 2-3 Sweet Cherry Tomatoes chopped into 1/4s 1 tbls Capers Juice from 1 Lime 25g Butter Oil METHOD Lightly coat tuna steaks in oil and half of the … Continue reading

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Vegetable Crisps

INGREDIENTS Lake Deborah Salt 1 large Parsnip 1 large Beetroot 1 large Carrot 1 large Courgette 1 large Potato 1 large Sweet Potato Oil for frying METHOD Thinly slice vegetables with a Mandolin or potato peeler. Dry on kitchen paper … Continue reading

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