Salt: A Healthy Obsession

A while back, I wrote on here about my condiment collection. But more recently I went to the herb and spice cupboard (yeah I have a herb and spice cupboard!) and realised that I might have an even bigger obsession: salt.

Looking at me were seven tubs of salt. Seven! How has it come to this? But they all have very different flavours and usage.

Up until recently, Cornish Sea Salt was my number one favourite. Small, fat crystals with a clean taste. I love to sprinkle it on onions to sweat them, and dip roast beef into it for a sandwich with Sunday roast leftovers. And the packaging is just lovely- the colour evocative of a Cornish seaside village. Yeah I’m a sucker for good packaging, what of it?

However, my loyalty has been swayed. A recent trip to Wales led me to the Halen Mon shop in Angelsey – well, I say shop but it was more of bit of corridor in the company portacabin!  But what they lack in a fancy shop front, they make up for with amazing products.

The big, soft flakes are almost sweet, if that doesn’t sound too daft for a salt. It crumbles easily and my husband loves a small sprinkle on his salmon.

I actually came away with three varieties: the pure, spiced salt and celery salt. The celery salt makes boiled eggs pretty epic. And I can’t wait to try it on boiled duck eggs.  The spiced salt is great when you’re frying onions for a curry. I’ve also tried it sprinkled on tuna and it has turned my head from my usual soy sauce marinade – fantastic. The latter two I actually got in dinky 10g tubes- a great idea as it lets you try something new without big investment in money or cupboard space.

Last year, I visited the Lune Valley Smoke House up near Carnforth. Among the goodies I picked up was a jar of smoked sea salt. I have one use for this- it makes the perfect garlic butter. How I hear you cry?

Take 5-6 big cloves (to be honest I probably use more as we are garlic fiends) and a good pinch of the salt. I stick them in my mini grinder thingy and pulse for a few seconds. I then add about 1/3 of a pack of soft, unsalted butter and whizz that in too. It’s great on garlic bread, but I also use it in risotto at the start so I don’t have to chop garlic, and to fry up mushrooms for a garlicy treat on toast. The smokiness is bob-on with garlic, but as I haven’t found any other use for it yet, all suggestions are welcome!

There’s also some table salt in there which is as old as time itself- I use it occasionally when I attempt bread or some baking which calls for a pinch (though always use rather less than a pinch as I can’t get my head around salt in cake). The final, and least used salt, is in the grinder on the table. This is a Saxa sea salt (incidentally, up until Googling it for the link, I had always thought it was called Saxo!). It’s rocky, and to be honest rarely gets used. In terms of taste, it’s really just so-so compared with the others. Neither of us normally adds salt to our meals at the table, so putting it on there is just an old habit which dies hard…plus, it keep the pepper grinder company! I’ve always thought that the more flaky sea salt wouldn’t grind, but as I have just seen a grinder on the Halen Mon web site it makes me think that I might ditch the Saxo/Saxa and put the good stuff in there instead.

Not before you all start getting on your salt/ health/ heart/ blah blah high horses, don’t panic.  I am a sensible salter. The food I cook is tasty enough that it doesn’t need drowning in the white stuff to make it better. But I do believe that you need a bit every now and then (I get salt craving with PMT) and I use it as an ingredient not a flavour enhancer. And if you have a problem with me using salt, I won’t even begin on my butter stance!

So there you go. I have a salt shelf in my cupboard, and I’m proud of it! Of course, if there are any great salts out there you think I should be using, feel free to let me know.

 

 

The Oyster Catcher, Anglesey: Great Food With A Social Conscience

We recently had a great week staying in a cottage near Llanberis, in North Wales. North Wales is seriously one of my favourite places in the UK-the scenery is epic and the beers are always good. What more do you want from a holiday?!

We spent a fair bit of time exploring Anglesey, and our first day on the island we seemed to hit a lunchtime black hole. Suddenly there were no quaint village pubs or tea rooms to be found.

We drove on, grumpy (me) and despondent when in the distance a Huf Haus rose into view (fact fans: a Huf Haus is a German prefabricated building which is pieced together onsite like a lovely timber jigsaw and they are environmentally friendly and energy efficient- I’ve even given you a handy link here). ‘Ooh, a Huf Haus’ said I, trying to impress the architect hubby with a fact I learned from Grand Designs. But it got better; this Haus had a sign outside, The Oyster Catcher. Lunchtime was saved.

The building comprised of a coffee shop down stairs and a restaurant upstairs. The coffee shop was closed so we went up and were met by a large, bright and airy dining room with windows on all sides. It was buzzy with families, older couples and everyone in between.

Before I go on to the food, which was amazing, I need to tell you about the ethos. It turns out that The Oyster Catcher is a social enterprise. Run by an organisation called the Timpson Foundation, young local people are trained in the kitchen, front of house and at college. They are given skills which will make them infinitely more employable- be that on the island or further afield. It is a great idea and the cadets were friendly and enthusiastic and the specials menu names the trainee who came up with each dish which was a great touch.  The furniture (very nice, Scandi-retro style) was made by inmates at a prison- also being trained to help their employability.

So far, so good: great building, fancy furniture, views and sound staffing policy, but how about the food?

Wowsers. I was expecting a simple menu done well- after all the place is a training ground for future chefs. But actually there is a long, interesting menu on offer which makes the most of local and seasonal produce.

On our first visit (yep, we went back!) I had braised rabbit in a white wine and mustard sauce with home made pasta. It was astounding- the rabbit fell apart, the sauce was creamy but light and it was the best creamy sauce I think I’ve ever had. On our second visit, I had a massive pile of mussels which were on the specials menu – straight from the local waters in a cidery, creamy sauce if memory serves me right. Oh and we had chips. The portion was a bit stingy but they were some good

Apparently the place has been so successful, they are refurbing so it is closed until 4^th May, but if you are on Anglesey, or frankly within a 50 mile radius, The Oyster Catcher is well worth seeking out.

The Oyster Catcher

Rhosneigr, Anglesey. LL64 5JP

Tel: 01407 812 829

Champion Condiments

Even when the cupboards are bare and there isn’t enough in the fridge to pull together tea, you can guarantee one thing there will be in the house is condiments. Chutneys, mayo, mustard and jams-  I love them all. More often than not, they will have a dual purpose. Yep, they are great for perking up a packed lunch but many of my favourites.

So, what’s on my shelves?

 

Yes, I could have cleaned the shelves but decided to keep it real!

In the fridge

Fat-Jax’s launched in Lancashire last year and their chutney’s have certainly hit the mark with me. Currently in the fridge are the remains of Apple, Plum and Grape. I cooked gammon in apple juice and spices and served with this on the side. Best ham/ chutney combo ever. The grapes give it better texture than your usual apple sauce and there is a bit of tang from the plum. The Bengali Pineapple chutney is awesome. I’ve stirred it through rice and dolloped on omelette. I also love it on chicken sarnies.

Mustard is a must-have for steak and a creamy sauce for pork, and the lime and lemon juices make their way regularly into stir fries.

You will always, always find some Mr Vikki’s in my fridge. Chilli Jam is award winning- the best chilli jam in the world in my opinion. I throw it into a beef chilli and on quesadilla with cheese and parma ham for the best toastie money can buy. Tamarind and Chipotle Chutney is a new discovery. I’ve spread it on wraps for three weeks solid with ham, salad, cheese or chicken. I also chucked some into my home made chorizo when I realised it needed more smokiness- and it worked!

Hubby doesn’t like mayo which means I get to treat myself to the good stuff without it being snaffled. I buy this Harvey Nichols Lime and Tarragon mayo every Christmas. It has become something of a tradition for me now. Christmas is all about grazing and this mayo goes with all kinds of grazing food: chicken and stuffing sarnies, tuna salad, ham, cheese and crackers…you get the picture!

 

In the cupboards

The condiment love-in continues in the cupboards. You’ll find mustard powder, ketchup, brown sauce (blurg-the devil’s condiment), Lea & Perrins and soy sauce. I love soy sauce with tuna – in fact as a student I went through a phase of putting it on everything, including chips! I think it’s the saltiness which makes it so addictive. There’s also a jar of apricot jam which I use for a Nigella chicken dish so gets classed as a condiment for this exercise!

I don’t think a day goes by when I use at least one condiment- they can make or break a deal.

Am I alone in my condiment craziness or do you have a favourite as well?