Pork Kebabs with Chimmichurri :

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The pork (neck steaks, cubed) is marinated in yoghurt flavoured with lemon juice, olive oil, salt, paprika and garlic. The cubes of threaded on to rosemary skewers and when cooked, are served with the traditional Argentinian sauce called Chimmichurri – a herby mixture of parsley, oregano, garlic, vinegar and olive oil.  

Cheesy Fennel Bake:

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A bulb of fennel is sliced and drizzled with cream and olive oil. Garlic, salt and pepper are added and cheese goes over the top. The fennel is baked until tender and cheese is golden and bubbly.  Can use Plain Khoisan salt or Seaweed salt to enhance this dish.

Spicy Chicken stuffed with thyme

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Prep time: 15 mins /Cook time: 1 hour /Serves: 4 – 6 You will need: 1 large organic chicken 25ml extra virgin olive oil a generous handful of fresh thyme, washed 2 large lemons 4 cloves of garlic, peeled Coarse ground sea salt and black pepper 2 tablespoons of Terra Madre “Rockin’ Chilli” sauce or […]

Potato and Burrata Pizzetta:

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Potatoes are thinly sliced on a mandolin and layered across a flatbread base spread with thick cream cheese. The slices are seasoned with sage, salt and olive oil and baked in a hot oven until crisp and golden. A ball of creamy burrata cheese is torn over the top. Use Khoisan fine salt lightly sprinkled.

Olives in Brine:

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Marinate  olives in a mixture of salt, olive oil, finely chopped garlic, lemon zest and rosemary. Leave the olives in the marinade overnight. Olives can be preserved in salt –  Salt is an important ingredient when it comes to the process. The olives can be placed between layers of mixed coarse salt.

Grilled Sardines:

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Sardines are drizzled with olive oil, crushed garlic, lemon, herbs and salt and pepper before being grilled over the coals. Khoisan flakes, fine salt or coarse salt can be used in this recipe. The Sardines can be placed on a bed of salt then covered with herbs of your choice and salt then baked in […]

Giant salt-roasted prawns:

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In Spain, the traditional way to cook prawns is to heat a large flat griddle pan and scatter it with salt. The prawns are grilled directly on top of the salt with a lid sometimes being placed over them to steam in the salt.  Try mixing Khoisan Plain and coarse together then apply as suggested […]

THE 2018 DISTELL INTER HOTEL CHALLENGE

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    For the sixth year the search is on for tomorrow’s chefs, wine stewards and bakers. The Distell Inter Hotel Challenge was launched in a series of regional training workshops, glittering gala dinners at which the limited edition, Winners All was unveiled. A fabulous window illustrating the hotel industry’s huge social commitment to our […]

New Beginnings

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Be Creative, passionate and aware while cooking this year. Choose local ingredients wherever possible and Good quality. Khoisan is the top hand-harvested natural sea salt harvested, dried and packaged with care to enhance your cooking as well as to be used around the kitchen and bathrooms. We wish you a peaceful and prosperous year.

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