WANT to do something good for the environment while adding beautiful salty flavours to your food? Check out Sunsalt’s Murray River gourmet salt range, produced naturally from the underground brines in the Murray-Darling basin. Removing salt from the basin not only improves the water quality in the river but produces a unique salt.
Naturally occurring minerals in the brine are not removed during processing so the original flavour and colour of the salt is retained. The colours range from gold to creamy apricot and the flavour is unique – I highly recommend it. You can find your nearest stockist by calling (03) 5021 5355 or visiting www.sunsalt.com.au.
Salt and pepper crab tastes wonderful, with a terrific mix of flavours. Try it!
1/2 cup peanut oil
3 cloves garlic, finely chopped
2 teaspoons grated fresh ginger
3-4 raw crabs, cleaned and broken into quarters
3 teaspoons Sunsalt ground rock salt
3 teaspoons ground pepper
4 shallots, chopped
2 tablespoons mirrin or dry sherry
• Heat the oil in a wok over a high heat. Add the garlic, ginger, crab segments, salt and pepper and stir fry for five minutes.
• Mix the shallots, sugar and mirrin (or sherry) and pour over the crab mixture. Tumble the mixture to coat thoroughly. Cook for a further three minutes until the shells turn orange and the crab flesh is cooked through and tender.
• Arrange the crabs on a serving plate and stand back. Don’t get caught in the rush!
Here’s a quick and easy way to prepare gravlax (salt-cured salmon):
• Pack a Tasmanian salmon fillet in Sunsalt rock salt, a tablespoon of sugar and a few dill tips (you can use a generous pinch of dried dill instead of the fresh dill).
• Cover the fillet of salmon and refrigerate overnight.
• The next day, scrape away the salt mixture and place the salmon fillet on a serving platter. Serve thin slices of the salmon with sour cream, capers and salmon roe or variations of them. Black or red caviar is delicious as well.
1) The salt and pepper recipe is a delicious way to cook crabs.
2) When you buy from the Murray River Gourmet Salt range you’re contributing to improving the water quality in the Murray-Darling Basin.Reads: 493