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[ Cornish Sea Salt Chocolate Brownies ]
[ Sea Biscuits ]
[ Rich Dark Chocolate Mousse ]
[ Festive Golden Spiced Roast Potatoes with Cornish Sea Salt ]
"Our sea salt cuts through the sweetness of the sugar and the chocolate resulting in an indulgent treat. There’s only one problem – one is never enough… You have been warned!"
Makes 16 - You will need:
200g Dark chocolate,
200g Butter,
400g White sugar,
4 eggs,
125g Flour,
1 teaspoon baking powder,
1½ teaspoons Cornish Sea Salt,
130g mixed nuts, grated.
Method:
Pre-heat the oven to gas mark 4/180 degrees.
Line the sides and base of a 20cm x 20cm baking tin (for 16 normal size brownies, larger tray for mini-brownies) with foil or baking parchment.
Melt the dark chocolate in a bowl over a pan of simmering water.
Whisk the butter with an electric mixer until pale and fluffy.
Add the sugar and whisk again.
Add one egg at a time and whisk in between.
Pour in the melted, cooled chocolate, add 1 teaspoon of Cornish Sea Salt and whisk for about 30 seconds.
Sieve together the flour and baking powder and fold gently into the chocolate mixture. Gently fold in the grated nuts.
Pour into baking tin and sprinkle evenly the remaining ½ teaspoon of Cornish Sea Salt over top.
Bake for 60 min (normal size brownies) or 50 min (shallower mini-brownies), cover with foil after 30 min.
Leave brownies to cool in switched off, opened oven.
Cut with sharp knife into squares.
Enjoy!
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"A biscuit to celebrate the new sea salt. These are perfect nibbles with drinks or to serve with cheese."
You will need:
335g plain flour,
300g unsalted butter, chilled and diced,
1tbsp Cornish Sea Salt,
1tsp freshly ground black pepper,
2 sheets of nori seaweed,
1-2tbsp water to mix.
Crumble the seaweed in your hands or briefly give it a whizz in a food processor.
Put the flour, butter, two-thirds of the salt and black pepper into a bowl and rub between your fingers to a crumb-like consistency. You can do this in a food processor if you wish. Fold in the seaweed, then slowly add the water to form a smooth dough.
Transfer to a lightly floured table and roll the mixture into a cylinder about 4cm wide. You can roll it smaller for mini biscuits. Clingfilm the roll tightly and refrigerate for 2-3 hours.
Pre-heat the oven to 180C/gas mark 4. Cut the cylinder into about 5mm slices and lay on a non-stick or lightly greased baking tray a couple of centimetres apart. Sprinkle generously with Cornish Sea Salt and bake for 20-25 minutes or until golden. Transfer to a wire rack to cool and store in an airtight container for up to a week.
For more of Mark’s recipes with Cornish Sea Salt [ click here ]
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"A divinely easy recipe to make and one that your guests will find hard to believe doesn’t contain lashings of cream! Cold pressed rapeseed oil (from www.theseedcompany.co.uk) replaces double cream and a pinch of crushed Cornish Sea Salt gives it a very special finish and unique taste. A mousse that is delicious, light and very very chocolatey."
Recipe serves 6 generous glasses or 12 small ramekins.
You will need:
150g good, high cocoa content (at least 70 per cent), dark chocolate,
A pinch of crushed Cornish Sea Salt,
140ml of The Seed Co. Rapeseed Oil,
100g caster sugar,
4 large free range eggs, yolks and whites separated.
Plus Optional:
2 tablespoons of Amaretto (or your favourite liqueur).
or
2 tablespoons espresso coffee.
(or 1 tablespoon of instant coffee dissolved in 1 tablespoon of water).
METHOD:
Preparation time: 15 minutes.
Melt the chocolate in a bowl over warm water.
Slowly stir in the rapeseed oil to the melted chocolate.
In a separate large bowl, whisk the egg yolks with half the sugar until pale and creamy.
Gradually add the chocolate and oil mixture into the whisked sugar and egg yolks, stirring gently.
In another bowl, beat the egg whites until soft peaks, adding a pinch of Cornish Sea Salt.
Slowly add the rest of the sugar to the egg whites.
Fold the egg white mix into the chocolate mixture with a metal spoon, in several batches.
Add the optional espresso coffee OR liqueur and gently stir.
Pour the mixture into 6 serving dishes and refrigerate for at least 4 hours.
Dust with icing sugar or cocoa powder just before serving.
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Add a golden glow to the table this Christmas with crisp and crunchy roast potatoes by par-boiling them with a touch of turmeric and adding a taste of Cornish Sea Salt.
Preparation and cooking times
Prep 45 mins plus 1½ hrs roasting
You will need:
2 ½ kg floury potatoes (preferably Desiree, King Edward or Romano)
½ tsp turmeric
2 x 320g jars goose fat
½ tspn paprika
Cornish Sea Salt crystals
(Serves 10)
METHOD
1: Preheat oven to 190C/gas 5/fan 170C. Peel the potatoes and cut into big chunks. Put them in a large saucepan of boiling salted water, sprinkle in the turmeric and give a good stir. Bring back to the boil, then cover and simmer the potatoes for about 8 minutes.
2: Drain the potatoes and place in a cold, open tray or dish to cool completely. Scratch roughly with a fork (the rougher surface will will give you crispier potatoes). Season well with Cornish Sea Salt (simply crumble the crystals between your fingers as you go – no need to shake or grind!)
3: Heat the goose fat in the roasting tin until it is sizzling hot and then tip the potatoes into the hot fat. Baste or turn the potatoes (carefully) as soon as they go into the roasting tin so they have a light coating of goose fat from the start. Scatter with a light sprinkling of paprika and roast for 1 ¼ hours or until golden and crisp. Baste (or turn) at least once.
4: To serve, sprinkle the potatoes with Cornish Sea Salt and freshly ground black pepper and serve immediately. Enjoy and we wish you a merry Christmas!
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