Recipes………
Sea Salt
BY LEA-WILSON FAMILY. SEA SALT IS THE COMPLETE GUIDE TO ONE OF THE MOST UBIQUITOUS INGREDIENTS IN FOOD, AS THE FAMILY BEHIND ANGLESEY'S HALEN MON SALT COMPANY TEACH US HOW TO USE SALT IN ALL THE RIGHT WAYS TO MAKE OUR RECIPES SING. Covering the basics from low-fuss 'cooking' with raw ingredients in simple salads and the perfect salted butter, to salty snacks and comfort food for rainy days. As well as providing a masterclass in seasoning with spectacular dishes from seafood cooked over fire, a Reuben sandwich from scratch or even the perfect fritto misto that will keep you coming back for more. Not forgetting some perfectly balanced drinks with a hint of sea salt to enhance their flavour. These recipes from the Anglesey-based family will help alter how you use salt in all aspects of your cooking, making it work harder and bring better seasoned dishes to your table.
Images and text from Sea Salt by Lea-Wilson family, photography by Haarala Hamilton. White Lion Publishing, RRP $49.99.
Rhubarb + goat’s cheese tart METHOD
IN G R EDIENTS PREP TIME 25 MINUTES, PLUS 20 MINUTES CURING COOK TIME 1 ½ HOURS SERVES 4-6
For the pastry • 225g plain flour, sifted • 110g butter, chilled and diced, plus extra for greasing • 1 medium egg yolk • 20g Parmesan cheese, finely grated • 2–4 tbsp ice-cold water • ½ tsp finer flaked sea salt • Freshly ground black pepper
1. Start by making the pastry. Pulse the flour and butter together in a food processor until the mixture resembles breadcrumbs. Add the egg yolk and Parmesan and pulse a couple of times to combine. Pour in the water, 1 tablespoon at a time, until the mixture comes together when you pinch it between your fingers. You may not need all the water. Add the salt and pepper and pulse again to combine. Transfer to a clean work surface, shape into a round, cover with cling film and chill in the freezer for 30 minutes. 2. Meanwhile, cure the rhubarb. Toss the rhubarb, salt, sugar, lemon thyme and fennel seeds together in a small bowl. Cover with a plate or tea towel and leave to cure at room temperature for 20 minutes. Drain the rhubarb in a colander, rinse and pat dry with a clean tea towel or kitchen paper. Leave in a cool place until ready to use. 3. Preheat the oven to 180°C. Lightly grease a 23cm fluted tart tin with butter. Remove the dough from the freezer and use the largest holes on a box grater to grate the dough into the centre of the tin in three stages. After each third, press the dough into the base and sides of the tin until they are completely covered to the top lip in an even layer. Prick the base of the pastry all over with a fork, then cover with baking paper or foil, making sure some of the paper hangs over the side. Fill with baking beans and blind bake in the oven for 15 minutes. Remove the beans and paper and bake for another 12 minutes to cook the base until golden. Remove from the oven and leave to cool. Leave the oven on.
For the cured rhubarb • 2 slim rhubarb stalks sliced in half lengthways, then cut into 1cm pieces • 5g finer flaked sea salt • 25g caster sugar • 2 lemon thyme sprigs • ½ tsp fennel seeds For the tart filling • 25g butter • 4 onions, finely sliced • 2 medium eggs, beaten • 100ml double cream • Leaves from a small bunch of parsley, finely chopped • ½ tsp Dijon mustard • 80g fresh young rindless goat’s cheese • 3 lemon thyme sprigs (or use thyme leaves and grated lemon zest) • Sea salt and freshly ground black pepper
4. Meanwhile, for the filling, melt the butter in a large frying pan over a medium heat until melted and bubbling. Add the onions and a large pinch of salt. Fry, stirring frequently, for 8 minutes until the onions are soft and translucent. Reduce the heat to low and cook, stirring occasionally, for 25 minutes, or until the onions have reduced in volume by half and are golden and sweet. Remove from the heat. 5. Whisk the eggs, cream, parsley and mustard together in a medium bowl, then stir in the onions to combine. Pour the filling into the tart case and dot over the cured rhubarb. Crumble over the goat’s cheese and scatter the lemon thyme over the top. 6. Bake the tart in the oven for 25 minutes, or until set. Leave to cool in the tin for 10 minutes before removing and slicing into wedges. Serve with a green salad and boiled new potatoes. The tart will keep covered in the fridge for up to three days. Reheat gently in a low oven before serving. 64 slim magazine WINTER 2022
