Thai salt

Thai salt

By
From
Ben's Meat Bible
Makes
200 g
Photographer
Benito Martin

For this recipe I would recommend using good-quality salt, because quality ingredients are key to a delicious end result. Start experimenting with flavour combinations and discover how these basic seasonings can transform a humble piece of meat into something sublime.

Ingredients

Quantity Ingredient
130g sea salt flakes
5 dried bird’s eye chillies, finely chopped, (seeds removed if you prefer)
2 stalks lemongrass, finely grated
1 lime, zested
2 dried kaffir lime leaves
1 teaspoon chopped garlic
1 teaspoon chopped ginger
1 tablespoon cracked white peppercorns
1 tablespoon coriander seeds, crushed
1/2 teaspoon ground cumin
1 tablespoon shredded coconut, toasted

Method

  1. Preheat the oven to 60°C.
  2. In a bowl, combine the salt with the chillies, lemongrass, lime zest, lime leaves, chopped garlic and ginger. Stir in the cracked pepper, coriander seeds and cumin and use your hands to rub the ingredients together. Tip the mixture out onto a baking tray lined with baking paper and dry out in the oven for 6 hours.
  3. Remove from the oven, scatter over the shredded coconut and allow to cool on the tray. Transfer to an airtight container, where it will keep for up to 1 month, or store in a refillable salt grinder.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again