Garlic lemon and green peppercorn salt

Garlic lemon and green peppercorn salt

By
From
Ben's BBQ Bible
Makes
150 g
Photographer
Billy Law

The great thing about salt is that it absorbs flavours so well. I fell in love with the practice of making my own salt when I was running the kitchen at Monte’s in London, as sometimes it’s nice to have something a bit different to grind onto a piece of fish or meat before you throw it onto the coals. Try this seasoning on Bender’s beer-can chicken roasted on the barbecue, whole grilled fish or whatever takes your fancy!

Ingredients

Quantity Ingredient
4 garlic cloves, thinly sliced
1 unwaxed lemon, thinly sliced
1 tablespoon dried green peppercorns
1 cap coarse rock salt

Method

  1. Line a baking tray with baking paper. Arrange the slices of garlic and lemon on the baking paper, making sure they are lying flat.
  2. Place the tray in a 100°C oven and leave to dry until crisp. This may take 1 hour for the garlic, and up to 2 hours for the lemon.
  3. Break the dried lemon and garlic into a bowl, along with the lemon verbena leaves.
  4. Roughly crush the green peppercorns and add to the bowl.
  5. Add enough salt to achieve an equal amount of dried ingredients and salt, and combine well.

Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
Ben
Odonoghue
O'Donoghue
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