Using kosher salt or
crushed flaky sea salt (like Maldon), season your bird all over — liberally.
Not exact matches
And there's no law (yet...) that says instead of pressing some
crushed toasted nuts on the warm chocolate, go minimalist and simple sprinkle a few grains of
flaky sea salt and roasted cocoa nibs over the top.
Toss in 1/2 teaspoons
crushed red pepper flakes or gochugaru and 1 teaspoon
flaky sea salt.
Curried Tomato and Coconut Soup with Garlic Chickpeas 4 tbls olive oil 300g 1 large onion, roughly chopped 4 cloves of garlic, finely sliced 20g 5 cm piece of fresh ginger, sliced 5g 2 cm piece of fresh turmeric root, sliced or 1/2 tsp of turmeric powder 2 tsp garam masala 1 tsp ground coriander 1 tsp ground cumin 1/2 tsp dried chilli flakes 1 tsp
sea salt (+ more to taste) Black pepper, to taste 800 ml 2 x 400g tins of
crushed tomatoes 650 ml 2.5 cups vegetable stock (or water + stock cube) 200g 1.5 cups cooked chickpeas (or 1 x 400g tin, drained and rinsed)
Flaky sea salt 1 cup 270 ml tin of full fat coconut cream (or milk)
The Ice Creams: Chocolate + banana + peanut butter The Coating: Chopped peanut butter cups +
crushed banana chips +
flaky sea salt
Coarsely chopped fennel fronds,
flaky sea salt (such as Maldon), and
crushed red pepper flakes (for serving; optional)
This was as simple as topping melted bittersweet chocolate with chopped toasted hazelnuts,
crushed coffee beans, and
flaky Maldon
sea salt.
1 cup / 200 grams red lentils 2 teaspoons curry powder (I used Madras curry) 2 tablespoons coconut oil 1/2 onion, diced 3 cloves garlic, minced or
crushed 1 teaspoon ginger, peeled and minced 1 tablespoon tomato paste 1 teaspoon herb
salt or
sea salt 2 tablespoons arrowroot 1 cup coconut milk 1 heaping teaspoon (4 grams) agar agar cilantro, for garnish
flaky sea salt and freshly ground black pepper, for garnish