Aromatic Confit Salt
Chef: Justin North as heard on Nine To Noon Tuesday 24 April 2007
Tags: wild, seasoning, poultry, salt, game
Ingredients
Base – 100g wet salt
- ½ Cinnamon quill
- 2 Cloves garlic
- 4 Sprigs thyme
- 1 Sprig Rosemary
- ½ Bay leaf
- 1 Star anise
- 2 Peppercorns
- 4 Coriander seeds
Method
Pound together all ingredients in a mortar and pestle until crushed and aromatic
Uses – To marinate poultry and game legs before confit – refer to guinea fowl and pigeon chapters in Bécasse cookbook.
Food for Children
- Getting Children Cooking
- Elizabeth’s Favourite Salad
- School Lunchbox Suggestions
- School Holiday Stir-Fried Noodles
- Double-layer Peanut Butter and Jelly Sandwich Cake
- Curly Wurlies with Pea Puree (fish)
- Cheat's Mince for Kids
- Best-ever Blueberry Muffins
- Sticky Gingerbread
- Chocolate Lollipops
- Dead Man’s Head
