Golden Pavlova with Summer Berries and Salted Chocolate Sauce

Golden Pavlova with summer berries and salted chocolate sauce. Cooking with Salt. Recipes, foodstyling, styling & photography by Manja Wachsmuth

GOLDEN PAVOVA WITH SUMMER BERRIES AND SALTED CHOCOLATE SAUCE
Server 6-8

A Pavlova recipe with a golden twist and a salty chocolate sauce that breaks with the sweet pav and the tart summerberries.

Pavlova:
6 egg whites, at room temperature
380g brown sugar
4 tsp. cornflour
2 tsp. cider vinegar
1 tsp. vanilla extract

Salted Chocolate Sauce:
100g dark chocolate of good quality
150 ml single cream
1 tbsp. syrup
2 tsp. sea ​​salt flakes

Garnish:
200 ml single cream, whipped to peaks
100g Blueberries (fresh or frozen)
100g Blackberry (fresh or frozen)
100g Raspberries (fresh or frozen)

Golden Pavlova:
Preheat the oven to 140 ° C. Place baking paper on a baking tray. Whip egg whites until they stiff and then gradually add brown sugar until the meringue forms soft peaks and is shiny. Be patient, it may take up to 10 minutes. Then add corn flour, vinegar and vanilla and whip on low setting until the meringue is even. Arange the meringue on baking paper on a baking tray and shape it in a large circle, about 5-6 cm high using a rubber spatula. Smooth the edges with the spatula and then bake approx. 1 hour until it is firm and light golden. Turn off the oven and leave to cool completely before serving. The Pavlova can be made a few days in advance and stored in an airtight container.

Salted Chocolate Sauce:
Heat water in a large sauce pan on the stove and place a heatproof bowl that fits into the pan so that the water touches the bottom of the bowl. Then slowly melt the chocolate into the water bath while stirring occasionally with a silicone / rubber spatula. When the chocolate is melted add the syrup and mix thoroughly. Then add whipped cream into small portions and stir continuosly until the sauce is smooth. Finally, taste with sea salt.

Gather the pavlova by distributing whipped cream over it in a smooth layer and decorate with berries and salted chocolate sauce. If you are using frozen berries, leave the pavlova for 10-15 minutes before serving so they can thaw a bit. Serve with extra chocolate sauce.

This recipe is part of my salt story published in Matmagasinet Nord #23 2017, focusing on using salt as a main ingredient for cooking or flavouring. Try these recipes from this series too:
Blackberry Grav Lax
Salt & Vinegar Potato Skins
Bork Belly in Brine with Cripsy Crackling
Salt Dough Baked Leg of Lamb
The Perfectly Salty Margaria
Oozy Salted Chocolate Caramel Tart
Salted Caramel Ice Cream

© Manja Wachsmuth 2017. This recipe is a modification of a Delaney Mes‘ recipe for NZ House & Garden Magazine published earlier this year.

Salted Caramel Ice Cream

Salted Caramel Ice Cream. Cooking with Salt. Recipe, styling, food styling & photography by Manja Wachsmuth

SALTED CARAMEL ICE CREAM
Makes 1 litre

This here, is probably the worlds best salted caramel ice cream! So good infact, I’ll advice you to make a double batch because this one will be gone within a few days, tops!

500 ml cream (single cream)
250 ml whole milk
3 large egg yolks, beaten and set aside
1 jar genuine Dulce de Leche
1½ tsp sea salt flakes
200g sugar
50g butter

Method Ice Cream Mix:

Place a medium size pot on the stove and bring milk and cream to a simmer stirring continuously to avoid burning. Simmer for a couple of minutes, then set aside to cool slightly for 10-15 min.

Once cooled, pour the warm milk mixture, in a slow stream, into a bowl with the beaten egg yolks, whisking constantly. Pour custard back into the pot and heat over medium heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 85ºC on an instant-read thermometer (do not let boil). Set aside until caramel is prepared.

Pour dulce de leche into a pot and heat over low heat until smooth and liquid. Stir continuously to avoid burning. Add sea salt flakes to taste. Add caramel mixture to ice cream mixture and combine well. Cool over ice bath, then refrigerate for 12-24 hours.

Method crunchy caramel:

Heat sugar over medium heat in a pan until edges begin to melt. Gently push melting sugar with a heatproof spatula from edges to center of pan stirring until the sugar has dissolved. Continue cooking swirling pan occasionally so sugar melts evenly. Add butter and combine thoroughly. Remove from heat and pour into a heat proof dish. Set aside to cool. When caramel has cooled, it will be hard. Chop into small pieces and set aside until ice cream mix is ready for churning.

Just before churning, add crunchy caramel to ice cream mix, then churn in ice cream maker according to manufacturer’s instruction. Spoon into an airtight freezer container, cover and freeze until solid.

Serve the salted caramel ice cream in ice cream cones, sprinkle with extra crunchy caramel and sea salt flakes.

This recipe is part of my salt story published in MAD&venner #129 2015 & Matmagasinet Nord #23 2017, focusing on using salt as a main ingredient for cooking or flavouring. Try these recipes from this series too:
Blackberry Grav Lax
Salt & Vinegar Potato Skins
Bork Belly in Brine with Cripsy Crackling
Salt Dough Baked Leg of Lamb
The Perfectly Salty Margaria
Oozy Salted Chocolate Caramel Tart
Golden Pavlova with Summer Berries and Salted Chocolate Sauce

© Manja Wachsmuth 2017. Thanks to Natasha MacAller for helping me shoot the moody shot on this page and for teaching me how to make salted caramel ice cream. This recipe was originally hers, however I have simplified and modified it heavily since then.

Salted Caramel Ice Cream. Cooking with Salt. Recipe, styling, food styling & photography by Manja Wachsmuth Salted Caramel Ice Cream. Cooking with Salt. Recipe, styling, food styling & photography by Manja WachsmuthSalted Caramel Ice Cream. Cooking with Salt. Recipe, styling, food styling & photography by Manja Wachsmuth

Oozy Salted Chocolate Caramel Tart

Salted Chocolate, Caramel Tarts. Cooking with Salt. Recipes, foodstyling, styling & photography by Manja Wachsmuth

OOZY SALTED CHOCOLATE CARAMEL TART
Serves 12

This delicious oozy salted chocolate, caramel tart has a surprising layer of crunch, and will satisfy any chocolate and salted caramel craving.

Tart shells:
Makes 1 tart of 12 cm x 35 cm or 12 small tart shells of 10 cm diameter.
Half the dough can be frozen for later use.

140g unsalted butter, softened
85g vanilla sugar
1 large egg
225g plain flour, sifted

Caramel filling:
450g glass Dulce de Leche
1 tsp. sea ​​salt
100g butter, melted
100g golden or rice malted syrup
80g peanuts, roughly chopped

Chocolate layer:

200 g dark chocolate, finely chopped
25 ml of whipped cream
2 tsp. golden or rice malted syrup
2 tsp. sea ​​salt

Method tart shells:

In a stand mixer, beat butter on medium speed until smooth but not whipped. With mixer on low, stream sugar into butter until well combined. Add the egg until incorporated. Add flour in 3 stages just until incorporated. Don’t overwork the dough. Turn out onto a board and work with a dough scraper until smooth. It should feel like “play dough”. Shape into 2 discs, wrap tightly in double plastic and chill until ready to shape into the tart pan.

Preheat the oven to 175ºC.

When ready to bake, remove from plastic and pat out into pan smoothing the dough with your hands. If it gets too soft place in fridge and chill until firm and then rework the dough. You may also roll chilled dough into rounds between layers of plastic wrap. Peel off bottom layer and place in tart pan shaping sides to fit snugly. Cover and chill until firm. Place a sheet of parchment inside tart shell and fill with pie weights.

Bake at 175ºC for about 15 minutes until edges are browned. Carefully remove parchment and pie weights. Return to oven and bake until just lightly browned, about 12 min. Remove from oven when done, and set aside to cool completely, before removing tart tins.

Method chocolate ganache:

Put chopped chocolate in a small bowl and place inside a medium sized bowl. Boil 500ml of water, and pour into the medium sized bowl, to melt the chocolate over a water bath. Heat cream until steamy in a small saucepan. Pour heated cream over chocolate and let stand for 1 minute then slowly stir until chocolate is melted. Do not refrigerate but set aside until ready to assemble.

Method caramel filling and assembly:

Place the Dulche de Leche in a small pot, and heat on the stove on low-medium heat to smoothen it up, mix in melted butter, syrup and sea salt. Mix till well combined and smooth. Fill tart shell 2/3 and add a layer of chopped peanuts. Cover with a layer of chocolate ganache and sprinkle with sea salt. Serve immediately.

This recipe is part of my salt story published in MAD&venner #129 2015 & Matmagasinet Nord #23 2017, focusing on using salt as a main ingredient for cooking or flavouring. Try these recipes from this series too:
Blackberry Grav Lax
Salt & Vinegar Potato Skins
Bork Belly in Brine with Cripsy Crackling
Salt Dough Baked Leg of Lamb
The Perfectly Salty Margaria
Salted Caramel Ice Cream
Golden Pavlova with Summer Berries and Salted Chocolate Sauce

© Manja Wachsmuth 2017. The recipe for the tart dough is kindly supplied by the fabulous Natasha MacAller – for more of her recipes; check out her books Vanilla Table and Spice Health Heroes.

Salted Chocolate, Caramel Tarts. Cooking with Salt. Recipes, foodstyling, styling & photography by Manja Wachsmuth

The Perfectly Salty Margarita

The Perfectly Salty Margarita. Cooking with Salt. Recipes, foodstyling, styling & photography by Manja WachsmuthThe Perfectly Salty Margarita. Cooking with Salt. Recipes, foodstyling, styling & photography by Manja Wachsmuth The Perfectly Salty Margarita. Cooking with Salt. Recipes, foodstyling, styling & photography by Manja Wachsmuth

THE PERFECTLY SALTY MARGARITA
Serves 4

The original zingy flavor of summer, this refreshing cocktail is bound to bring a good mood to any summer gathering. The salted rim on the glasses is the perfect flavor combination with the tequila and the zingy lime.

375 ml lime juice (juice of app 15 limes)
175g caster sugar
6 cups of crushed ice
165 ml good quality tequila
2 limes cut into wedges
Soda to serve

Rim glasses:

Cest of 1 lime
2 tbsp of sea salt flakes
1tbsp of sugar

Method Margarita:

Blend lime juice and caster sugar in a blender until sugar has dissolved. Transfer mixture to a large jug. Whizz crushed ice in batches in a food processor until slushy. Add to jug with tequila and stir well.

Method glass rim:

Mix lime zest, sea salt and sugar in a bowl and spread out on a plate in an even, thick layer. Use a wedge of lime to rub around the rim of 4 chilled glasses, and then dip each glass into the salt/ sugar mix to lightly coat the rim. Serve margarita in prepared glasses with extra lime wedges and a dash of soda (if desired).

The Perfectly Salty Margarita & Pink Grapefruit Margarita. Cooking with Salt. Recipes, foodstyling, styling & photography by Manja Wachsmuth Pink Grapefruit Margarita. Cooking with Salt. Recipes, foodstyling, styling & photography by Manja Wachsmuth

PINK GRAPEFRUIT MARGARITA
Serves 4

For a sweeter version of the classic margarita, the pink grapefruit is a festive colour and less sour than the the lime version. Still the salt cuts the sweet, tangy taste of the grapefruit.

325 ml pink grapefruit juice (juice of 4-5 grapes)
50 ml lemon juice (juice of 2 lemons)
100g caster sugar
6 cups of crushed ice
165 ml good quality tequila
1 grapefruit cut into slices
Soda to serve

Rim glasses:

Cest of 1 lemon
2 tbsp of sea salt flakes
1tbsp of sugar

Method Margarita:

Blend grapefruit juice, lemon juice and caster sugar in a blender until sugar has dissolved. Transfer mixture to a large jug. Whizz crushed ice in batches in a food processor until slushy. Add to jug with tequila and stir well.

Method glass rim:

Mix lemon zest, sea salt and sugar in a bowl and spread out on a plate in an even, thick layer. Use a wedge of lemon to rub around the rim of 4 chilled glasses, and then dip each glass into the salt/ sugar mix to lightly coat the rim. Serve margarita in prepared glasses with slices of grapefruit and a dash of soda (if desired).

Drink responsibly!

This recipe is part of my salt story published in MAD&venner #129 2015 & Matmagasinet Nord #23 2017, focusing on using salt as a main ingredient for cooking or flavouring. Try these recipes from this series too:
Blackberry Grav Lax
Salt & Vinegar Potato Skins
Bork Belly in Brine with Cripsy Crackling
Salt Dough Baked Leg of Lamb
Oozy Salted Chocolate Caramel Tart
Salted Caramel Ice Cream
Golden Pavlova with Summer Berries and Salted Chocolate Sauce

© Manja Wachsmuth 2017

Salt Dough Baked Leg of Lamb

Salt Dough Leg of Lamb. Cooking with Salt. Recipes, foodstyling, styling & photography by Manja Wachsmuth

SALT DOUGH BAKED LEG OF LAMB
serves 8-10

Baking a Leg of Lamb in salt dough takes a bit of patience and concentration, but slow cooking your meat like this, ensures great flavor and moisture and it will be worth all your efforts. Furthermore cracking the crust open at the dinner table is a bit of a showstopper!

2 kg leg of lamb, French trimmed
1 tbsp finely chopped thyme
6 cloves garlic, halved lengthways
1 tbsp Dijon mustard
Extra thyme leaves on stem

Salt dough:

700g/ 6 cups plain flour
300 g / 2 ½ cup sea salt
1 ½ tbsp freshly ground pepper
3 egg whites, lightly beaten
1 ½ cup/ 375 ml water
2 egg yolks mixed with a little cold water

Method leg of lamb:

Pre heat the oven to 180ºC

Combine the thyme and the mustard in a small bowl. Cut 12 deep slits in the leg of lamb and push in the garlic cloves. Rub the mustard paste over both sides of the lamb. If you have a large flat grill plate, the leg of lamb can be browned and cooled before rubbing with the mustard mixture. This doesn’t change the flavour, but does make the lamb look more attractive when the crust is broken.

Method salt dough:

Mix flour, salt and pepper in a bowl to combine. Slowly add the combined egg whites and water to make dough, stirring with a spoon, adding a little more water if necessary to bring the dough together. Tip onto a lightly floured bench and knead for a couple of minutes until well combined. Don’t let the dough rest, as this will make it dry out.

Roll the dough to a large 40 cm x 45 cm rectangle.

Place extra thyme leaves on stem on the dough and the leg of lamb on top, presentation side down, and bring the sides of the dough up, over the lamb. Wet the edges of the pastry and press firmly to make sure the lamb is completely sealed. Turn the lamb right side up and place on a lined baking tray. Wet the pastry where necessary and smooth with your fingers to seal any cracks, making sure the dough is sealed tightly. Brush the dough with egg wash.

Roast for 1 ½ hours, then remove from the oven and rest the leg of lamb for 15 minutes.

To serve:

Carefully break the crust open and pour the cooking liquids into a jug (or discard). The cooking liquids can be used as a stock for making gravy to accompany the lamb. Lift the lamb out of the crust, then carve against the grain and serve.

Thyme. Cooking with Salt. Recipes, foodstyling, styling & photography by Manja Wachsmuth. Recipes for MAD&venner. Salt Dough Leg of Lamb. Cooking with Salt. Recipes, foodstyling, styling & photography by Manja Wachsmuth. Recipes for MAD&venner.

This recipe is part of my salt story published in MAD&venner #129 2015 & Matmagasinet Nord #23 2017, focusing on using salt as a main ingredient for cooking or flavouring. Try these recipes from this series too:
Blackberry Grav Lax
Salt & Vinegar Potato Skins
Bork Belly in Brine with Cripsy Crackling
The Perfectly Salty Margarita
Oozy Salted Chocolate Caramel Tart
Salted Caramel Ice Cream
Golden Pavlova with Summer Berries and Salted Chocolate Sauce

© Manja Wachsmuth 2017

Bork Belly in Brine with Cripsy Crackling

Cooking with Salt. Pork Belly in Brine with Crispy Crackling. Recipes, foodstyling, styling & photography by Manja Wachsmuth

PORK BELLY IN BRINE WITH CRISPY CRACKLING
Serves 4, as part of a main course

Nothing beats a properly done pork belly. This recipe brines the meat, ensuring a really nice flavour and crispy crackling. You can either do this in the oven or try it on the BBQ for a delicious meal on those long, bright summer nights.

1 kg Pork Belly, skin on
30 g Sea Salt Flakes
1 tsp Fennel Seeds
250 ml Water

Method Oven:
Score the skin of the pork belly in slices or squares. Be careful not to cut into the meat.
Place the pork belly in a non-reactive, deep-sided roasting dish. Rub the salt into the meat on both sides and leave for 30 minutes. Turn the belly so the skin is facing down, and then cover in enough cold water to submerge the meat. Cover tightly and place in the fridge for 24-48 hours.

Preheat the oven to 250º C.

Drain the brine from the pork belly and pat it dry all over with a paper towel. Make sure that the skin is completely dry, otherwise it won’t crackle. Rub the skin with a little olive oil and sprinkle with flaky sea salt and fennel seeds. Place the pork skin side up on a rack that fits in a roasting dish and roast in the oven for 45 min, or until the skin starts to crackle. Remove from the oven and reduce temperature to 180ºC. Pour water into the roasting dish, ensuring that the skin remains dry. Return to oven and cook for 1 hour and 15 min, until tender.

Remove from the oven, and leave to rest in a warm place for 15 min, before cutting the meat into square bites, or slices. Serve while hot.

Method BBQ:
Note, this is a guideline only. Correct cooking on bbq is highly dependent on a number of factors such as the size of the bbq, the type of coal / briquettes, the placement of the roast, etc. The most important thing to remember is to check the roast often and to turn the meat to ensure even cooking.

We have used a medium-sized kettle bbq with lid.

Fill two coal trays with briquettes (it is advantageous to use briquettes and not charcoal as they hold the heat longer) and place on each side of the BBQ, leaveing a space in the middle that the roast can sit over. Place a foil tray between the coal trays (underneath the roast), to catch meat juice so that it doesn’t drip into the embers, and either causes flames or makes the BBQ difficult to clean. Light the briquettes and put a rack over to cover the entire grill. Wait for the briquettes to burn down until they are fiery red, very hot and with quite a low flame.

Place the roast on the rack, skin side up, over the drip tray between the coal trays, and roast for 45 minutes – 1 hour. Check often.
Rotate the roast occasionally to make sure it is cooking evenly on all sides, and always position with the skin side up.

For crispy crackling, turn the roast sideways, with the cracklling facing one of the coal trays, a little closer to one of the trays to expedite the process, keep an eye out, it burns easily! The crackling is done when it’s bubbled up and crispy all over. Total cooking time approx. 1-1.5 hours. Remove the roast from the heat and rest for 15 minutes. Carve and serve while hot.

Cooking with Salt. Pork Belly in Brine with Crispy Crackling. Recipes, foodstyling, styling & photography by Manja Wachsmuth

This recipe is part of my salt story published in Matmagasinet Nord #23 2017, focusing on using salt as a main ingredient for cooking or flavouring. Try these recipes from this series too:
Blackberry Grav Lax
Salt & Vinegar Potato Skins
Salt Dough Baked Leg of Lamb
The Perfectly Salty Margarita
Oozy Salted Chocolate Caramel Tart
Salted Caramel Ice Cream
Golden Pavlova with Summer Berries and Salted Chocolate Sauce

© Manja Wachsmuth 2017

Crispy Salt and Vinegar Potato Skins

Salt and Vinegar Potato Skins with Tahini Dressing. Cooking with Salt. Recipes, foodstyling, styling & photography by Manja Wachsmuth

SALT AND VINEGAR POTATO SKINS WITH TAHINI, SOUR CREAM DIP
Serves 4-6

These salt and vinegar potato skins are inspired by the kiwi obsession with the salt and vinegar flavour combination on potato chips. Very crispy, salty and tangy and VERY DELICIOUS!

8 medium sized Potatoes
1/4 cup / 75 ml White Wine Vinegar
Extra Virgin Olive Oil for brushing
50 g Parmesan Cheese, grated
Freshly ground Black Pepper
1 handful Italian Parsley, finely chopped
5 tsp Sea Salt

Tahini Sour Cream Dip:

225 g Sour Cream/ Crème Fraiche
2 tbsp Tahini
Lemon Juice from 1 lemon
1 tsp Sea Salt

Method Salt and Vinegar Potato Skins:

Preheat oven to 250ºC.

Wash the potatoes and cut into halves. Place on baking paper on a baking tray and bake in the oven for 45 min until just tender, but still firm. Set aside to cool. Scoop out the flesh into a bowl, leaving ½ cm thick shell. The potato flesh may be set aside for another use (mash). Lightly score the interior of each potato with a fork and brush generously with vinegar, allowing the flavours to soak in.

Preheat oven to 250ºC grill.

Brush the potatoes with olive oil and season generously with salt and a little ground pepper. Place the potato skins, skin side up, on a baking tray and place under the grill in the oven and cook for 2-3 minutes, making sure they don’t burn. Turn the potatoes over and grill for another 5 minutes. During the last few minutes of grilling, sprinkle each potato with Parmesan and grill until melted. Garnish with Parsley and serve the Salt and Vinegar Potato Skins while hot, with Tahini Sour Cream Dip.

Method Tahini Sour Cream Dip:

Mix sour cream, tahini, lemon juice and a generous sprinkle of sea salt in a bowl. Set aside to cool in the fridge before serving.

Enjoy!

This recipe is part of my salt story published in MAD&venner #129 2015 & Matmagasinet Nord #23 2017, focusing on using salt as a main ingredient for cooking or flavouring. Try these recipes from this series too:
Blackberry Grav Lax
Pork Belly in Brine with Cripsy Crackling
Salt Dough Baked Leg of Lamb
The Perfectly Salty Margarita
Oozy Salted Chocolate Caramel Tart
Salted Caramel Ice Cream
Golden Pavlova with Summer Berries and Salted Chocolate Sauce

© Manja Wachsmuth 2017

Blackberry Grav Lax

Salt recipes Salt recipes Salt recipes Cooking with Salt Cooking with Salt

BLACKBERRY GRAV LAX
Serves 8-10

In this Grav Lax recipe salt, in combination with the sugar, alcohol and fruit is used to draw moisture out of the flesh and preserve the fish. Giving it a lovely smooth texture and a very slight salty taste. The traditional Scandinavian Grav Lax, has had an overhaul with blackberries, creating a stunning fillet, that looks great on your smorgasbord.

1 kg Salmon Fillet, skin on, pin boned
½ cup/70g Sea Salt Flakes
¼ cup Raw Sugar (weigh)
2 tsp Heilala Vanilla Powder (seeds from 2 vanilla pods)
2 tbsp freshly ground Pepper
3 cups/ 400 g Frozen or fresh Blackberries
1/3 cup/ 1 dl Snaps
2 tbsp fennel seeds

Horseradish Dip:

Horseradish cream
Sour cream
Salt & Pepper to taste

Serving:

Rye Bread
Micro greens (coriander & beetroot sprouts or watercress)
Lemon rind
Blackberries

Method Grav Lax:

Place sea salt, sugar, vanilla powder, pepper, blackberries, snaps and fennel seeds in a food processor or blender, and blitz to mix.

Place the salmon skin side down on several layers of cling film, (enough to wrap around and cover the salmon), and place on a baking tray. Using tweezers, remove the pin bones along the side of the salmon fillet. Spread the salt and blackberry mixture over the fish, making sure it’s completely covered. Then wrap the cling film tightly around the salmon. Place a second baking tray or chopping board over the fillet and weigh it down with a heavy item (Weighing the fish down, is not usually part of traditional Swedish curing technique, however it’s often used in Southern Hemisphere cooking, to help draw moisture out. This technique may give the fish a tougher texture).

Refrigerate and cure for at least 24 hours, up to 48 hours.

Remove the cling film and clean the seasoning mixture from the salmon with a wet teatowel. Avoid rinsing the filet, under the tap, as this will rinse out the beautiful red colour. Serve thinly sliced on toasted rye bread, garnish with micro herbs (ie coriander & beetroot sprouts or watercress), lemon rind, blackberries and horseradish dip (see method below).

Method Dip:

Mix horseradish cream and sour cream, evenly 50/50 and season with sea salt and pepper to your liking.

The Grav Lax will keep 3-4 days, chilled.

Cooking note: It is important to use sea salt crystals and not rock salt, as flavour and texture will vary greatly.

Salt recipesSalt recipes Salt recipes

This recipe is part of my salt story published in MAD&venner #129 2015 & Matmagasinet Nord #23 2017, focusing on using salt as a main ingredient for cooking or flavouring. Try these recipes from this series too:
Salt & Vinegar Potato Skins
Pork Belly in Brine with Cripsy Crackling
Salt Dough Baked Leg of Lamb
The Perfectly Salty Margarita
Oozy Salted Chocolate Caramel Tart
Salted Caramel Ice Cream
Golden Pavlova with Summer Berries and Salted Chocolate Sauce

© Manja Wachsmuth 2017

Glogg, Mulled Wine

No Christmas party without Gløgg!
This boozy hot drink has lots of memories attached. Skating on the ice rink around Kongens Nytorv in Copenhagen in my mid twenties, without a care in the world – not even the fact that alcohol and ice skating probably isn’t the best mix! And walking around a snowcovered, and to-the-brim fairylight lit Tivoli with my husband, the year we spent Christmas in Denmark.
Add a Nordic touch to your Christmas with this traditional Danish Gløgg. Mine has snaps in it, as it did in Tivoli, and I’ve added some cool garnish too! Merry Christmas!

GLØGG – MULLED WINE
makes 1 litre, serves 6

1 bottle of good quality red wine (I like Central Otago Pinot Noir)
1/3 cup snaps/akvavit
1 cup port wine
1 cup freshly squeezed orange juice
1 cup water
1 tablespoon cardamom pods
2 cinnamon sticks
6 whole cloves
3 whole all spice
2 star anise
orange peel of 1 orange
275g sugar
1/3 cup raisins
¼ cup sliced almonds

Place the port wine in a bowl with the raisins and leave to soak for 24 hours. Pass the port wine and raisins through a sieve, and set the raisins aside. Place the port with water, orange juice, spices, orange peel and sugar in a pot and simmer on low heat for 30 min. The Gløgg mix can be made ahead of time, and kept to use at a later time.

Pass the Gløgg mix through a sieve and remove (and discard) the spices. Add the wine to the Gløgg mix and heat over a gentle heat, do not boil (as this will burn off the alcohol). Add the soaked raisins and sprinkle with almonds. Serve hot, decorated with a cinnamon stick and dried orange slice!

Enjoy this hot drink with respect. The alcohol can hit hard, especially in cold weather!

DRIED ORANGE SLICES

Preheat oven to 120° C. Slice 2-3 oranges thinly and place on baking paper on a baking tray. Heat for about 1 hour or until completely dry.

Spice Health Heros

Spice Heros

Spice Health Heros. My first proper job after having my first child and starting work again after maternity leave. It was quite a big job to take on, and shooting a book can be very stressful at the best of times, let alone when you are sleep deprived and caring for a baby. But the end result just makes me so super proud! Many of the images are so stunning and definitely some of my very best work. I’m really excited to tell you a bit more about the background thoughts of my work on Spice Health Heros and to be sharing a few of my very favorite recipes from it.

Spice Health Heros by Natasha MacAller, published in UK, US, Aus & NZ by Jacqui Small Oct 2016.

When Natasha first came to me with her spice recipes, it was really only an idea for a book proposal for a followup to her Vanilla Table. Originally we put togethether 10 images for a book about pepper, but quickly the idea grew, and finally we were asked to create a stunner of a book about spices and their many health properties, including pepper. Initially I was quite keen on a very moody book where all the colour would come from the food and the spices themselves, but the publisher thought it might all get a bit dark, and asked me to re-think it. Finally I ended up adding a few lighter and a few more colourful backgrounds, which I think has really lifted the whole book, and brought it to life as you flick through the pages.

 

Spice Heros Spice Book, Jacqui Small Publishing Spice Book, Jacqui Small Publishing Spice Heros

I just looove this smoothie. It reminds me of tropical beaches, a light breeze and a relaxing daze in a hammic in the sun. It makes me happy both summer and winter! Turmeric was a spice I’ve never really used before, but after being introduced to it by Natasha, it has now found a regular space in my fruit and vegebowl, ready for juices and smoothies. The pepper adds some wonderful heat to compliment the sweetness and should not be left out. (MW)

TROPICAL TURMERIC SMOOTHIE
serves 1

The combination of fruit and spice and rich-but-healthy coconut milk is a favourite before a workout or just as a get-to-work beverage! If you prefer, you can use papaya instead of mango and add three leaves of coriander (cilantro). For a thicker smoothie, freeze the coconut milk in cubes before blending. (NM)

85g pineapple
115g fresh frozen mango
2.5 x 5cm strip orange peel
5cm piece turmeric root,
or 1⁄4 tsp ground turmeric
1/8 tsp cracked black pepper
1⁄4 tsp cardamom seeds, toasted and ground
1 tbsp fresh lime juice
240ml (1 cup) coconut milk
4–6 ice cubes
1 tsp chia seeds

Put all the ingredients except the chia seeds into a high-speed single-serve blender-juicer and blend until smooth. Sprinkle chia seeds on top and serve.

Spice Heros Spice Heros Spice Heros

The 3 images above are part of the concept for the chapter openers in Spice Health Heros. I’ve always loved coming up with the concept of the chapter openers for a book. As a natural break between all the recipes, they make up an important part of the look and feel of a book.

The hard part is usually coming up with something I haven’t seen or done before, as some of the criteria are set in stone. Usually it has to be a double page spread, and there needs to be negative space for the chapter title. For Spice Health Heros, the chapter openers would also create the intro to each class of spices, so they needed to be informative as well as beautiful and inspiring. I chose a neutral background, and a flat lay concept to keep in line with the trend of Scandi cool, which was part of the general brief for Spice Health Heros.

Spice Heros Spice HerosSpice Heros

Shooting a lot of food for books and magazines, I’ve become somewhat immune to a lot of food.
It takes a lot to impress me these days, but every once in a while, I’ll shoot something that really blows my mind. Taste wise I mean. Anne’s Pork Chile Verde, is one of these dishes. It just knocked my socks off. You’d think I would have known what a Chile Verde is, having worked as a food photographer for so many years, but admittedly this was my first. It’s just amazing! The right amount of heat, spice and umami, to make you just want more and more. This is one of those dishes that has truly become the fooodphtographers favorite. Thank you Anne! (MW)

PORK CHILE VERDE
By Anne Conness
serves 4

‘I can’t speak for the scientifc connection between spice and health, but what I do know is that eating spicy things makes me feel happy and satisfied. And when I feel happy, I feel less stressed, and that makes my doctor happy!’(AC)

1 tbsp cumin seeds
1 tsp black peppercorns
1⁄2 tsp cloves
1⁄2 tsp ground cinnamon
1⁄2 tsp cayenne pepper
2 tsp paprika
2 tbsp salt
1.6kg (3.5lb.) pork shoulder, cut into 2cm (3⁄4in.) cubes, most of fat removed
1.2 litres (5 cups) chicken stock

For the corn:
3 ears of corn
2 tbsp butter
30g (1oz./1⁄4 cup) grated Monterey Jack or mild Cheddar cheese

For the sauce:
1 tomatillo, halved and stem removed
1 onion, roughly chopped
2 jalapeños, halved and stems removed
2 Anaheim chilies, halved and stems removed
1 head garlic, cloves separated and peeled
60ml (1⁄4 cup) canola oil
2 tbsp lime juice
11⁄2 bunches coriander (cilantro)
2 tsp cumin
1⁄2 tsp cloves
1⁄4 tsp cayenne pepper
2 tsp paprika
1⁄4 tsp cinnamon
1 tsp salt
350ml (11⁄2 cups) reserved cooking jus (see method)

To serve:
1 tbsp sauce from chilies in adobo or chipotle paste mixed with
115g (4oz./1⁄2 cup) sour cream
1 dash Tajin (a classic Mexican dry seasoning of dried lime juice, chili powder and salt)
4 lime wedges
150g (51⁄2oz./1 cup) pico de gallo (Mexican fresh tomato salsa)
small handful micro-coriander (cilantro) leaves

Preheat the oven to 180°C (350°F/gas mark 4).

Toast the whole spices, cool, then grind to a powder. Stir in the cinnamon, cayenne pepper, paprika and salt. Toss the pork in the spice mixture and put in a roasting pan. Pour over the chicken stock, cover tightly with foil, put in the oven and cook until tender, about 11⁄2 hours. Strain the jus, skimming off the fat, and reserve 350ml (11⁄2 cups) for the sauce. Break up the meat if necessary.

Char the sweetcorn: Shuck the corn and remove the silks. Place the corn cobs on a baking tray on the top shelf of the oven or under the grill (broiler) on a high heat until charred. Leave to cool then place the corn cob in a cereal bowl and, using a sharp knife, cut the kernels from the cob in a downward motion; the kernels will collect in the bowl. Set aside.

For the sauce, toss the tomatillo, onion, jalapeños and Anaheim chilies and garlic in a bowl with the oil. Spread out on two baking trays and roast until caramelized, about 30 minutes at a medium–high heat. Leave to cool.

Blend the caramelized veggies in batches with the lime juice, coriander (cilantro), spices and strained cooking jus. Check the avour and season to taste.

Put the pork in a pan with this sauce and heat up.

Melt the butter in a hot ovenproof pan then add the charred corn. Season with salt and pepper. Sprinkle cheese on top and put in the oven just long enough to melt the cheese.

To serve, put the pork on a plate and top with the corn. Garnish with the chipotle cream, a sprinkle of Tajin, a lime wedge and some pico de gallo. Finish with the coriander (cilantro).

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This ice cream is both refreshing and surprising. I love the combination of cinnamon and basil, and it kinda fits perfectly as a Christmas dessert in the warm weather here in New Zealand, if anyone dares to swap out the pavlova! (MW)

CINNAMON BASIL ICE CREAM
By Mindy Segal

makes 1 litre

‘This ice cream was inspired by some beautifully roasted peaches that I bought one year at the farmers’ market for a special dessert. I decided that it needed a little of the garden in the ice cream I served them with so I steeped fresh basil in my cinnamon ice cream. Eureka – delicious! It’s also good served with poached berries. Indonesian (Ceylon) cinnamon is a milder, softer avoured cinnamon also known as true cinnamon. Cassia cinnamon is also fine to use but as the flavour is stronger, the basil-cinnamon balance will have a stronger cinnamon taste when using the cassia variety.’ (MS)

4–6 fresh Indonesian cinnamon sticks
475ml (2 cups) double (heavy) cream
475ml (2 cups) full-fat (whole) milk
13 large egg yolks
225g (8oz./1 cup) cane sugar
leaves from 1 bunch (70g/21⁄2oz.) cinnamon basil, regular basil or Thai basil, finely chopped
1⁄2 tsp fresh ground cinnamon
pinch sea salt
1⁄4 tsp pure vanilla extract

Put the cinnamon sticks on a baking tray and toast in the oven until hot to touch. Meanwhile, in a heavy-bottomed pan, heat the cream and milk to a simmer. Remove the cinnamon sticks from the oven and crush into pieces. Put the pieces into the warm milk and cream mixture and leave to steep for 1 hour.

Combine the egg yolks and sugar in a 2-litre (2-quart) bowl, whisk thoroughly and set aside. Strain the cinnamon sticks from the milk and cream mixture and discard them. Return the liquid to the pan and bring to the boil, then pour the liquid over the eggs and sugar, mixing thoroughly.
Pour back into the pan and cook over medium–low heat, stirring constantly until the custard coats the back of a spoon (nappe). Pour the hot custard into a bowl and set over an ice bath.

Steep the chopped basil in the hot custard until cool. Add the ground cinnamon and salt and mix thoroughly. When cool, strain the custard through a fine mesh strainer then whisk in the vanilla extract.
Freeze the custard in an ice-cream maker, following the manufacturer’s instructions.

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© Spice Health Heros, available at your local bookstore (in UK, US, Aus & NZ) and online from Amazon
Recipes © Natasha MacAller
Photos © Manja Wachsmuth