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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.
The Great White Rubbed Lamb Cutlets with Couscous and Baby Carrots.
For meat: Brush 8 lamb cutlets with olive oil and rub The Great White evenly all over meat – about 1 teaspoon per serve of meat. Place on a tray and refrigerate for 1 hour. Grill or BBQ meat until cooked.
For couscous: Pour 2 cups of hot chicken stock over 2 cups of instant couscous. Leave covered for 30 minutes then fluff with a fork. Heat butter in a pan and add couscous and heat for 5 minutes, stirring constantly. Season with sea salt and black pepper. Remove from heat.
For Baby Carrots: wash carrots thoroughly, peeled and tops trimmed to 1cm. Steam carrots for 5 minutes then sautee them in butter for a further 5 minutes. Add a pinch of The Great White sea salt rub, stir to combine. Remove from heat.
To serve, place a cup of couscous on each plate, place 2 cutlets on top of couscous and place carrots on side of plate. Garnish with roasted pine nuts.
The Great White Rubbed Pork Cutlets with Rocket, Pear and Walnut Salad
For meat: Brush 4 pork cutlets with olive oil and rub The Great White evenly all over meat – about ½ to 1 teaspoon per serve of meat. Place on a tray and refrigerate for 1 hour. Grill or BBQ meat until cooked.
For Salad: combine 200gm baby rocket with a sliced pear and a handful of toasted walnuts. Dress with balsamic vinegar and extra virgin olive oil.
To Serve: Pile salad on each plate and top with a pork cutlet. Garnish with a few toasted walnuts.
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