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5 Popular Seasoning Salt Recipes

According to Tony Hill, author of the Spice Lover’s Guide to Herbs and Spices seasoning salts are one of the fastest growing categories of spice sales. They are incredibly versatile from a marketing perspective he says; you can attach just about any culinary trend or herb and spice blend to a seasoning salt. Tex-Mex, BBQ Spice, Greek, Italian, Poultry, the sky is the limit.

Seasoning salts aren’t hard to formulate and the nature of salt is that it will stabilize and preserve whatever tastes you care to add to them.

The blends also tend to get better over time as the flavours infuse and marry with the salt and each other. This means one can make a large batch every three months and draw from the pot as needed.

Buy a good quality sea salt and start experimenting.

1.Basic Herb Salt Recipe

Most of us are familiar with celery salt and garlic salt. But few cooks realise how simple and easy it is to make a whole range of herb salts. Use the following basic recipe and any herb you prefer. The stronger more robust herbs maintain their flavour best in a herb salt.

You are also welcome to try some combinations of herbs and spices.

4 parts fresh herbs 8 parts sea salt

  1. Set your oven to its lowest temperature.
  2. Chop the herbs as finely as possible and mix with the salt. Spread the mixture on a baking pan and cover with foil.
  3. Place in the oven, keeping the oven door slightly ajar, and dry for approximately 1 ½ hours or until the herbs are dry and brittle.
  4. Allow to cool. Crumble the herbs with the salt.
  5. Package the herb salt in airtight containers, which have been decorated and labelled beforehand.

Seasoning Salt Recipes

seasoning-salt-food-400405_1280For all the seasoning salt recipes below, it’s best to grind or crush all the spices together with the salt by running the entire batch though a coffee mill. The texture depends on your preference. Little bottles make great gifts for family and friends and won’t break the bank.

2. Poultry Seasoning Salt

This seasoning salt is a good example of the endless variations available to you when you start cooking with herbs and spices. Since we like pungent food we add 1-2 Tbs extra hot chilli powder to this recipe.

1 cup coarse sea salt
8 tbsp dried Italian parsley
4 tbsp dried sage
4 tbsps dried marjoram (or 2 Tbs dried oregano)
2 tbsp dried winter savory (optional)
2 tbsp dried rosemary
1 tbsp dried lovage (or 1 tsp Maggi Fondor)
1 tbsps dried lemon rind
1 tbsps brown sugar
1 teaspoon freshly ground black pepper
1 teaspoon onion flakes

3. Vegetable Seasoning Salt

1 cup coarse sea salt
3 tbsp dried marjoram
2 tbsp dried oregano
2 tbsps dried thyme
1 tbsp dried sage

4. Salt-Free Seasoning Salt

Herb blends are a worthy substitution for the salt shaker on the dining table. And they also offer a healthy addition to your diet. This recipe has been created especially to be used in place of salt.

2 tbsp dried basil
2 tbsp dried parsley
2 tbsp dried marjoram
2 tbsp dried savoury
2 tsp dried rosemary
2 tsp paprika powder
2 tsp onion granules or flakes (not powder)
2 tsp powdered milk (aids shaking and prevents caking)

Mix all the ingredients then ground them finely in a blender. Put in a shaker bottle.

5. Salt-Free Barbecue Rub

This rub works well with any kind of meat. Beware: because of the high sugar content it caramelizes (blackens) quickly on the braai.

9 parts brown sugar
6 parts paprika powder
3 parts black pepper
3 parts garlic powder or flakes
1 part cayenne pepper
½ part onion powder
½ part mustard powder
½ part celery seed, crushed
½ part chilli powder
½ part cumin, crushed

Mix all the ingredients then store in an airtight container.

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Vichyssoise with Fresh Italian Parsley

Soup is the ultimate comfort food. Nothing else can send so much rich aroma into the air, and nothing else so effectively makes every house into a home.

What’s more…

“A good soup is the ultimate sign of a fabulous cook. And despite that, soup is the most forgiving thing you’ll ever make, the easiest kind of cooking.” – Ruth Reichl

vichyssoise soup with fresh parsley
Serve vichyssoise as cold as possible in chilled serving bowls.

With that in mind here’s the recipe  for our herbed version of Vichyssoise – a cold creamy leek and potato soup. It’s a great summer soup and it never fails to impress our guests.

According to Wikipedia its cold serving temperature is often used for comedy value in entertainment. For example, in the 1992 movie Batman Returns, Bruce Wayne is surprised at its temperature, saying “It’s cold!” to which his butler, Alfred responds that “It’s supposed to be cold.”

Similarly, on an All in the Family episode, Archie Bunker’s neighbour brings over a dish of vichyssoise for dinner. Before tasting it, Archie brings a spoon up towards his mouth, blowing on the soup to cool it, and then remarks as he tastes it, “Boy, this soup is cold, and I hardly blew on it at all!”

Cold dulls our sense of taste, so vichyssoise, require more seasoning than a warm potato-leek soup. Taste the vichyssoise again just before serving and adjust the seasoning as needed.

Also remember that cold soups should have a thinner consistency than hot soups. To achieve this in Vichyssoise we use a higher ratio of liquid to main ingredients.

Vichyssoise with Fresh Italian Parsley
 
Prep time
Cook time
Total time
 
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Recipe type: Soups
Serves: 4
  • 250g leeks, white part only
  • 4 tablespoons butter
  • 1 stalk celery, thinly sliced
  • 2 tablespoons Italian (flat-leaf) parsley, chopped
  • 250g potatoes, peeled and diced
  • 900ml chicken stock
  • 175ml whipping cream
  • Salt and white pepper to taste
  • 4 tablespoons snipped fresh chives
  • Paprika to garnish.
  1. Split the leeks lengthwise and wash well to remove all sand and grit. Slice thinly.
  2. Melt butter over low heat in a saucepan and add the leeks, celery and parsley. Sweat without browning until they are soft. Stir occasionally. About 15 minutes.
  3. Add the diced potatoes and chicken stock, season with salt and pepper and bring to a simmer.
  4. Simmer, partially covered, until tender, about 45 minutes.
  5. Puree the soup in batches in a food processor or blender and strain through a sieve.
  6. Cover with plastic wrap and allow to cool to room temperature.
  7. Blend in ½ the whipping cream.
  8. Adjust the seasoning.
  9. Place in refrigerator to cool for at least 2 hours.
  10. Serve in well chilled bowls. Softly spoon the remaining cream into the centre of each bowl and garnish lavishly with the chives. Then sprinkle lightly with paprika to add colour.