Olssons Salt Rub 100g Wild Thing

Price per Item (piece): $7.50

Wild Thing Sea Salt Rub contains the fragrant aromas of juniper berry and thyme which perfectly complement red meat and game. Sea Salt Rubs are excellent as a marinade as it helps meat absorb flavour. When in contact with meat 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. Meats that have been lightly brined will retain much more moisture, resulting in a more noticeable juiciness upon consumption.

Sea Salt Rubs can also be used as an aromatic base for stuffing meats and vegetables and as a general seasoning for the table.

Ingredients:
Sea salt (sodium chloride) suitable for human consumption, juniperberry, rosemary leaves, onion, thyme leaves. 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.

Here are a few recipe ideas 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.

Wild Thing Stuffing: In a bowl, combine 2 cups of breadcrumbs with 2 tablespoons of Sea Salt Rub, and 1-2 eggs. Mix well and use this to stuff red meat, game and vegetables (mushrooms, peppers, etc).

NB: Game: game birds (spatchcock, wild duck, pheasant, turkey, goose, quail, etc) pork/boar, rabbit, venison, wild goat, kangaroo, rainbow trout and salmon.

Wild Thing Lamb Shanks with Green Lentils

4 Lamb Shanks (bones trimmed both ends)

Olive oil for rubbing

4 tablespoons Wild Thing Sea Salt Rub

400gm whole peeled tomatoes (cans are okay)

2 cups beef stock

2 tablespoons brown sugar

2 tablespoons dried porcini mushrooms

1 cup green lentils

How To:

Brush meat with olive oil and rub 1 tablespoon of Wild Thing Sea Salt Rub evenly all over each lamb shank. Place on a tray and refrigerate for 1 hour.

Preheat oven to 200⁰C. Place the lamb shanks, tomatoes, stock, sugar and porcini mushrooms in a big baking dish, cover with foil and bake for 45 minutes. The turn the shanks, stir the lentils into the hot stock and bake, covered, for a further 45 minutes. To serve, spoons lentils and lamb shanks onto plates and top with pan juices. Serve with mashed potato and steamed asparagus.

Olssons Salt Rub 100g Wild Thing

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