Pickling vegetables can be quite a time consuming job, and is really best done in bulk to be time efficient. The method below, originally made popular by chef David Chang, is a quick and easy way to serve pickles with your meal. They pair perfectly with fatty meats such as pork belly and rich sauces, but are also great on their own as a snack or even a simple starter. The technique can be adapted to a selection of vegetables. Choose vegetables with a high water content such as all types of radish, courgette and so on. It is also worth trying the recipe with summer berries.
1 teaspoon Dorset Sea Salt
1 teaspoon sugar
Combine the salt and sugar, set aside
Slice cucumbers thinly using a sharp knife or Japanese mandoline
Sprinkle salt and sugar mixture over sliced cucumbers and toss to incorporate
Let sit 5-10 minutes and serve immediately
This is an easy recipe for the traditional Latin American sweet treat Dulce de Leche, using only condensed milk. The flavour and colour comes from the Maillard reaction (the same as searing a steak), and in this version, a little sea salt. You can create your own variations with the additions of fruit purees, chocolate chips or anything that that takes your fancy. Use your dulce de leche in cakes, pies, or drizzle over an ice cream sundae. It is also great simply spread on a bit of toast. This recipe can be scaled up as needed, simply add more cans of condensed milk to your pot.
1 can sweetened condensed milk
Dorset Sea Salt or Smoked Sea Salt to taste
Remove labels or stickers from the can of condensed milk, do not open the can
Place can on its side in a medium sized pot (you can use a larger pot if using more than one can)
Fill pot with lukewarm water at a minimum of 2 inches above the can or cans
Bring to a boil and reduce to a simmer
Cook for 2-3 hours or even slightly longer, depending on how dark and caramelised you want your dulce de leche
Using a pair of tongs or other suitable utensil, remove the can from the pot and let cool
IMPORTANT: do not open the can until cooled sufficiently as you could risk burning yourself
Once cooled, empty the contents of the can into a small pot, heat gently and add salt to your taste. The dulce de leche is very sweet and can handle plenty of salt, however only add salt in small increments and keep tasting to make sure you don’t over do it.
For your own variations, heat the dulce de leche in the same way and mix in your additions.
90ml whole milk
300ml double cream
50g good quality white chocolate
pinch Oak Smoked Dorset Sea Salt
one and a half leafs gelatine
4 tsp caster sugar
1 tbsp water
50g mixed seeds such as sunflower and chia
1 tsp sugar
7 raspberries cut in halves
Mint leaves chopped up
Bloom gelatine in water according to instructions on packet
Place milk, cream and sugar and pinch of salt into a pot
Warm mixture over medium heat till sugar is dissolved, take care not to scald the milk. Lower heat if required
Once sugar is dissolved add the white chocolate and stir till fully melted and incorporated
Take pot off heat and add the bloomed gelatine, stir till incorporated
Divide the mixture between two large ramekins or bowls. Alternatively divide into 4 smaller portions.
Let cool slightly till no longer steaming, then place into fridge for a few hours till set. After one hour in the fridge, cover panna cotta with cling film.
For the raspberry puree:
Add all ingredients into a small pot and place over medium-high heat
Cook until sugar is dissolved and raspberries are broken down, about 5 minutes, longer if needed. Break down raspberries with a spoon to speed up the process. The texture should be runny but not watery.
Take care not to burn your mixture, add more water if required, this can be boiled off later.
Once cooked, cool down mixture in a bowl and place in fridge. If it sets too solid, thin out with water, a splash at a time.
Toast the seeds in a large pot over medium high heat. Agitate the seeds to prevent burning
After a while seeds will begin to pop and crackle, place a pan over the pot to prevent them jumping out. Keep agitating for 1 minute and take off the heat.
Place seeds into a bowl and stir in the sugar. Let cool.
Place your bowls of pannacotta into hot water for 10 seconds to release the pannacotta, longer if needed.
Once released, unmold the pannacotta onto a plate or into a bowl. To prevent botched plating, slightly wet your plates or bowls so the panna cotta can slide along instead of getting stuck and falling apart.
Spoon the raspberry puree around the panna cotta and scatter your popped seeds over the plate. Place the raspberries and mint leaves onto the plate.
Finish with a few granules of smoked sea salt on the pannacotta.