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salty marinade helps meat absorb flavour and Olsson’s Sea Salt Rubs work particularly well with red and white meat, as the natural sweetness of the meat is accentuated by the sea salt. When in contact with meat or fish for any length of time the sea salt will dissolve, thus preventing the outer layer of the meat from becoming dehydrated while imparting the meat with the flavour of the herbs and spices. Meat and fish that have been lightly brined will retain much more moisture, resulting in a more noticeable juiciness upon consumption. Sea Salt Rubs can be used as a general seasoning for the table as well as a marinade for meat and vegetables. Olsson’s Sea Salt Rubs are totally natural products. They contain no preservatives, no artificial colours, additives or flavours and definitely no chemicals, ever!
Ingredients:
Sea salt (sodium chloride) suitable for human consumption, dried red chilli skin, toasted dried garlic. Sea Salt produced in Australia by solar evaporation, harvested and refined in accordance with good manufacturing practice, under a HACCP Quality System that complies with the Australian Food Standards Code J2, 1993.
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Here is a recipe idea to get you started, but we would like to encourage your inner-gourmet to emerge by inviting you to experiment with combinations of rubs and fresh ingredients - you can't go wrong when you rub food up the right way with Olsson's Sea Salt Rubs.
“Big Chilli & Garlic” Tempura Prawns
Heat deep fryer to approximately 1800C. To make batter, mix ¾ cup plain flour, ¼ cup corn flour, 4 tablespoons of Big Chilli & Garlic Sea Salt Rub, 1 egg yolk and 1 cup cold water in a bowl. Don’t mix too much because you want the batter to be a bit lumpy. Dust the prawns lightly in flour and then dip them in the batter. Cook each prawn until golden brown, scoop them out and put them on kitchen paper to drain. Serve with a squeeze of fresh lemon juice. Unbelievably delicious!
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