Monthly Archives: January 2011

Coronation Chicken (serves 4)

INGREDIENTS Lake Deborah Salt 1 large firm mango 50g sultanas 500g cooked chicken breast, skinned, cut into strips 150ml Mayonnaise 50g cashew nuts, toasted 1 teaspoon lemon juice 1 teaspoon mild curry powder or paste 1 tablespoon mango chutney Ground … Continue reading

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Smoked Salmon Spaghetti (serves 4)

INGREDIENTS Lake Deborah Salt 250g dried or chilled spaghetti Black pepper 300g smoked salmon, cut into strips 25g salmon roe 1 tablespoon lemon juice 2 tablespoons Extra Virgin olive oil 2 level tablespoons chopped fresh chives 1 level tablespoon chopped … Continue reading

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A Medley of Steamed Vegetables (serves 4)

INGREDIENTS Lake Deborah Salt 500g mixed baby vegetables, e.g. carrots, courgettes, sweetcorn, mange tout Extra Virgin olive oil METHOD Wash the vegetables. Prepare a steamer over a pan of boiling water. Add no salt to the water. Put the vegetables … Continue reading

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Pork Scallops with Prosciutto and Lemon (serves 4)

INGREDIENTS Lake Deborah Salt 1 pork fillet, approx 500g in weight 1 lemon 70g butter 1 tablespoon chopped parsley Flour for coating 40g prosciutto or pancetta Black pepper METHOD Cut the meat into even slices approx. 1cm thick. Place the … Continue reading

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Pork Fillet with Lemon Myrtle Herb Mix served with Roasted Vegetable Couscous (serves 4)

INGREDIENTS 1 Pork Loin Fillet – sliced into 1″ medallions 1 teaspoon of Lake Deborah Salt 1 teaspoon of Lemon Myrtle Powder 1 tablespoon of Fennel Seeds – slightly ground 1 tablespoon of Dried Rosemary – chopped 1 clove garlic … Continue reading

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