Recipes

Salt House recipes in Relish Magazine

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Salt House Ribs

Ingredients
baby ribs, garlic cloves, guindilla’s, fennel seeds, bay leaves, thyme, pomace oil, maldon salt, demerara sugar, fennel seeds, bay leaves, thyme, pomace oil, maldon salt, demerara sugar

Method

  • cut ribs into 1 bone portions
  • blend guindilla’s, fennel seeds, bay, picked thyme, and pomace
  • rub spice mix into ribs ensure evenly coated
  • leave for 24 hrs
  • seal ribs in saute pan ensuring good even colour
  • place ribs in roasting tray with small amt water in bottom
  • cover with foil and cook for 1.5 hrs at 160C
  • remove ribs from oven when meat is tender
  • sprinkle liberally and evenly with sugar and salt
  • return to oven uncovered, increase heat to 180, baste at 5 min intervals
  • cook for 20 mins further

Fillet Steak with Haricot

Ingredients

fillet steak, haricot blanc, spinach, caramalised onions, picos cheese, px dressing, rosemary, garlic, thyme, pomace oil, roasted shallots

Method

  • make rosemary oil by heating pomace to 60c, add rosemary, sliced bulbs of garlic
  • leave for 24 hours
  • blanch spinach for 30 seconds in fast boiling salted water, refresh in ice water
  • squeeze excess moisture from spinach, roughly chop, set aside
  • marinate steak in thyme, garlic and pomace oil for 24 hrs
  • to serve, cook steak to required temp, heat infused pomace oil
  • add haricot beans, caramalised onions, warm for 2 mins
  • place picos on steak and warm shallots in same pan under grill
  • crush bean mix lightly add spinach and px dressing,
  • when cheese is slightly melted, serve with bean mix on centre of small round plate
  • top with the steak, place shallots on top of steak