Vodka Granita

Vodka GranitaINGREDIENTS

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 bite size chunks, divide between 4 serving bowls.
  • Mix Vodka, Orange Juice and Crushed Ice; spoon over fruit and sprinkle with Lake Deborah Salt.
  • Garnish with Mint leaves or a Julienne of Orange or Lemon.
  • Serve Immediately.

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Quail Eggs and Radish with Salt/Herb

Quail Eggs and Radish with Salt/HerbINGREDIENTS

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 a base.
  • Serve on a platter with quartered radishes.
  • Mix together remaining ingredients.
  • Serve Lake Deborah Salt mix in a small pot for sprinkling/dipping as a canapé/snack with cocktails.

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Prawns with Lemon Myrtle Butter (serves 4)

Prawns with Lemon Myrtle ButterINGREDIENTS

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

METHOD

  • Begin by making the butter.
  • Crush the garlic to a paste with Lake Deborah Salt.
  • Add to the butter with the parsley, pepper, lemon myrtle powder and lemon juice. Mix well.
  • Roll in a piece of glad wrap to form a sausage and store in the fridge.
  • Cut the prawns into butterflies or peel if you prefer.
  • Cook under a hot grill or on the BBQ.
  • Put onto a warm serving plate.
  • Cut the butter into slices and allow to melt onto the prawns.
  • Serve.

Try the butter on a simply cooked piece of fish or grilled lobster.

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The Perfect Soft Boiled Egg

The Perfect Soft Boiled EggINGREDIENTS

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 egg from the pan, when the shell is dry the egg is cooked.
  • Serve immediately with Lake Deborah salt accompanied by hot crusty buttered bread, cut into soldiers.

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

Tuna SteakINGREDIENTS

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 juice from the Lime. Set aside.
  • Drain capers and sprinkle with Lake Deborah salt – set aside.
  • Melt butter in small pan and gently sweat the onion 3-4 mins, add tomatoes; capers and remaining lime juice. Gently heat through.
  • Heat griddle or BBQ to high temperature and cook tuna steaks 30 seconds-1 min on each side, as desired.
  • Spoon salsa on top of tuna steaks, sprinkle with Lake Deborah salt to taste and serve on a bed of dressed rocket leaves.

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Vegetable Crisps

Vegetable CrispsINGREDIENTS

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 to remove any excess starch.
  • Deep fry in hot oil in small batches, until crisp. Drain on kitchen paper & cool slightly.
  • Sprinkle with a generous grinding of Lake Deborah salt.

Serve as a nibble with cocktails & aperitif.

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Spicy Macadamia


INGREDIENTS

Lake Deborah Salt
500g of Macadamia Nuts
250g of Caster Sugar
2 tbls of Ground Lake Deborah Salt
2 tsp Coriander Seeds
2 tsp Cumin Seeds
1/2 tsp Fennel Seeds
Oil for frying

METHOD

  • Dry roast the spices in a fry pan and lightly grind; add Lake Deborah salt, mix and set aside in a large bowl.
  • Heat 2 tbls of oil in a large frying pan and toss Macadamia Nuts until lightly coated. Sprinkle over caster sugar, and cook moderately until caramelised.
  • Cool a little – tip caramelised nuts into bowl ensuring an even coating of Lake Deborah salt and spices.
  • Leave to cool in a single layer on a lined baking sheet.
  • Serve as nibbles with cocktails & aperitif.

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Lemon and Herb Stuffed Sea Bream (serves 1-2)

Lemon and Herb Stuffed Sea Bream (serves 1-2)
INGREDIENTS

Lake Deborah Salt
1 whole Sea Bream – cleaned
1 Lemon
1 glass white wine
25g of Melted Butter
Bunch of Aromatic Fresh Herbs

METHOD

  • Stuff cleaned fish with fresh herbs and 2-3 slices of lemon.
  • Slash flesh with sharp knife and brush with melted butter; sprinkle white wine over skin and in the belly of the fish.
  • Squeeze remaining lemon over body of fish and sprinkle generously with Lake Deborah salt.
  • Heat griddle; frying pan or BBQ until quite hot. Place fish in pan on moderate heat, turning once until cooked.
  • Serve on a bed of wilted spinach and baby new potatoes.

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