Salt


Salt

This dinner party show-stopper offers heavenly aromas and a pop of colour to your table, utilising salt to its full potential. This recipe, and more than 40 others, all celebrate this versatile ingredient and shows you how to use it in starters, mains and desserts, as well a dips and rubs in ways that accentuate the flavour of your favourite dishes.

 

SALT-CRUSTED CITRUS SHRIMP
WITH SPICY DIPPING SAUCE

Serves 4

Finely grated zest and freshly squeezed juice of 2 limes
1.8kg coarse sea salt
450g large shrimp, unshelled

Spicy dipping sauce:
2 red chillies, finely chopped
4 kaffir lime leaves, finely shredded
1 onion, finely chopped
1 garlic clove, finely chopped
125ml fish sauce
finely grated zest and freshly squeezed juice of 2 limes
1 tablespoon rice wine vinegar
1 tablespoon brown sugar
1 tablespoon peanuts, chopped

1. Pre-heat the oven to 240ºC/ 220ºC (fan oven)/475ºF/Gas Mark 9.

2. In a large bowl, mix together the lime zest, salt, and 250ml water. The mixture should be the consistency of wet sand. Spread a layer of the salt mixture in a baking dish and arrange the shrimp on top. Cover with the remaining salt mixture and pat well down, making sure the shrimp are completely covered and there are no gaps.

3. Bake in the pre-heated oven for 15 minutes. The salt should be slightly golden.

4. Whisk together all the spicy dipping sauce ingredients until the sugar has dissolved. Divide between small bowls.

5. When the shrimp are ready, take them out of the oven and let them rest for 5 minutes. Using the back of a knife, crack open the crust and remove the top part. Serve at the table.

6. Let guests help themselves, peel their own shrimp, and dip in the spicy sauce. Have a large empty bowl handy for the shells and plenty of napkins.

Salt by Valerie Aikman-Smith, published by Ryland Peters and Small, www.rylandpeters.com, RRP £9.99.

LandLove readers can purchase Salt for the special price of £7.99. To redeem, simply call Macmillan Direct on 01256 302 699, quoting ‘HS3’. Offer expires 31st October 2016.



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