Himalayan Salt Block Cooking

As promised French Rooms Flavours brings you a three course menu cooked on my ‘new faourite thing’ – a Himalayan Salt plate. Having been gifted this unique cooking ‘gadget’ (that does not do it justice), it does exactly what it promises and in addition provides health benefit. This beautiful pink salt is much more than salt, it is composed of up to 82 trace minerals, all of which function together to aid in the body’s proper metabolic performance. This mixture of minerals reportedly help strengthen bones, helps maintain blood pressure and aids the body in absorbing more nutrients during digestion.

The main consideration of cooking on a salt plate is the gradual heating of the plate on a hob. The plate is susupectible to thermal shock cracks so it is imperative to heat the plate gradually i.e. low for 15 minutes, medium for 15 minutes and high for 15 minutes, then it is good to go!

Marinated Beef Tomato & Mozzarella

Our warm version of the Italian classic Caprese, salt brings out the flavour of tomatoes so it seemed an obvious choice foe the salt plate and it paid off, delicious!

  • 4 Beef tomatoes
  • 4 cloves garlic crushed
  • 3 cm fresh ginger (crushed)
  • 3 tablespoons Broighter Gold Rosemary & Garlic oil
  • Fresh Rosemary
  • 1 whole Mozzarella
  • NorthCoast smokehouse salt and pepper.

Method

A very simple and straight forward recipe. Heat the salt plate as outlined above OR a baking tray will work equally well. Slice the tomatoes and marinade in the oil, ginger, garlic and leave aside to infuse. Place the slices of tomato on the salt plate and add the mozzarella . Turn the tomatoes and take the mozzeralla off the plate as it starts to melt around the sides, arrange tomatoes on aplatter with the mozzarella and garnish with fresh rosemary. Drizzle with Broighter Gold Rosemary & Garlic and season with smoked black pepper rom North Coast Smokehouse.

Grilled marinated tomatoes & mozzarella

Grilled Whole Seabream

Grilled SeaBream

Ingredients – Serves 2

  • 2 whole Sea Bream (gutted)
  • 2 teaspoons mixed peppercorns
  • juice of whole lemon
  • 4 shallots sliced
  • chopped fresh fennel
  • a large dollop Broighter Gold oil

Method

Trim the Seabream of its fins if you wish! Make slits in the skin on both sides.Marinade the fish in all of the aboe ingredients, you must decide which Broighter Gold oil to use, Thai infused would be amazing or try the Chilli Infused. Refrigerate for at least 2 hours. Heat the plate gradually as instruction. Place the fish skin side down on the plate for approx. 4 minutes each side and place in the oven for a further 4 minutes.

Optional – Serve with rice and salad.

Amaretto infused Grilled bananas, served with the French Rooms Toffee Sauce & Morelli’s vanilla ice cream.

  • 2 bananas
  • Morellis ice cream
  • A dash of Amaretto liquer
  • For the toffee sauce –

Method

Simply marinade the bananas in the liquer while gradually heating the salt plate. Add a knob of butter to the Salt plate and place the bananas on the surface to carmelise, turn when browned and sere with Morelli’s hoeycomb ice cream, hot toffee sauce and toasted almond flakes.

Published by

frenchrooms

Chef owner of The French Rooms restaurant in Bushmills which is a French inspired experience soon to be offering six luxury guest suites.

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