Roast Potatoes and Brownies with Maldon Sea Salt Milk Jam

I have tried to make it a habit on my blog to only share things with you that I use myself or that I think are worthy of sharing with you. I have been a user of Maldon Sea Salt for probably 16 or 17 years now, in its flaked form. I first heard of it watching a cooking program on the telly and tried it, fell in love and have been carrying on a love affair with it ever since.

They have recently rolled out their Perfectly Crushed Sea Salt Flake Mills in Morrisons nationwide. I was very excited to see these myself!

Perfect for your dining table, or for quick use during cooking, these refillable and adjustable sea salt flake mills from Master Salt Makers - Maldon have now been introduced to Morrisons stores nationwide. With the same exceptional quality and taste that Maldon’s Finest Sea Salt Flakes are famously known for, but conveniently packaged in a premium grinder mill.

Maldon's uses unique traditional methods, harvesting the flakes to ensure they are perfect in taste and texture. The grinders ensure each salt flake is perfectly crushed with a simple twist, either on a coarse or fine setting, adjusted to preference. You can add Maldon to savoury and sweet dishes, and even to your favourite cocktails, to elevate their flavours to the maximum.

Loved by chefs the world over and By Appointment to Her Majesty the Queen as Purveyors of Sea Salt since 2012, Maldon Salt is approved by the Organic Food Federation. Maldon truly is a quality sea salt. I love, LOVE that these new salt mills are refillable!

Here are a few tasty recipes that you can cook using this fabulous product.

Roast Potatoes with Maldon Sea Salt

Yield: 4

Author: Chef David Charland

prep time: cook time: total time:

A delicious crispy potato recipe from Chef David Charland, the Seafood Restaurant.

ingredients:

1 1/2 kg of potatoes (3 1/3 pounds)
8 twists of Maldon Sea Salt
250g goose fat ( a generous cup)
a sprig each thyme and rosemary
garlic cloves to taste

instructions:

How to cook Roast Potatoes with Maldon Sea Salt

Preheat the oven to 200*C/400*F/ gas mark 6. Peel the potatoes and cut them into 3 or 4 pieces. Rinse and then place into a pan of water to cover along with the sea salt. Bring to the boil and cook for 8 to 10 minutes until the potatoes are almost cooked.
Drain well in a colander and gently rough them up a bit without breaking them.
Heat the goosefat in a roasting tin in the oven. Tip in the potatoes, turning to coat them with the hot fat. Add the sprigs of herbs and garlic cloves.
Roast in the preheated oven for 40 minutes until golden brown.

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Created using The Recipes Generator

I love Brownies and these Brownies with Milk Jam from Paul Gaylor sound the bomb!

Chocolate Brownies with Maldon Sea Salt Milk Jam

Yield: 32 pieces

Author: Paul Gaylor

Fudgy chocolate brownies served with a salted milk jam topping made from caramelised milk and honey. What's not to like! Note, you do need to make the jam the day before.

ingredients:

For the brownies:

275g dar chocolate, ideally 70% cocoa solids (10 ounces)
275g unsalted butter (1 cup plus 3 TBS)
3 free range eggs
225g sugar (1 cup plus 2 TBS)
75g plain flour (1/2 cup plus 2 tsp)
1/2 tsp baking powder
30g cocoa powder (4 1/2 TBS)
100g chopped toasted hazelnuts or pecans (scant cup)

For the jam:

600ml full fat milk (2 1/2 cups)
1 TBS runny honey
half a twist of maldon sea salt
300g sugar (1 1/2 cups)

instructions:

How to cook Chocolate Brownies with Maldon Sea Salt Milk Jam

Make the milk jam first. Bring the milk, honey, salt and sugar to the boil in a heavy based pan, stirring all the time. Reduce to a low heat and cook it for one hour, stirring it often. Be careful that it doesn't boil over or stick. The mixture souold be very thick and reduced while having a lovely caramel colour Put it into a bowl, leave it to go cold and then cover and refrigerate until the next day.
Preheat the oven to 180*C/350*F/ gas mark 4. Break up the chocolate into chunks. Put them into a bowl with the butter and place over a pan of simmering water, making sure that the bottom of the bowl doesn't touch the water. Stir until the mixture is melted and smooth. Remove from the heat and allow to cool a little.
In another bowl, whip the sugar and eggs until fluffy, then carefully pour in the melted chocolate. Sift together the flour, baking powder and cocoa powder. Fold into the chocolate mixture. Stir in the nuts. Mix well together until smooth and silky.
Line two 9-inch square pans with greaseproof paper, allowing for an overhang on two sides. Pour in th brownie mixture, spreading it out evenly. Place in the oven for 25 minutes. Do not overcook. Brownies stiffen after cooking and the centres should be gooey, the outer edges slightly crisper and springy when you take them out of the oven.
Put the tins on a cooling rack and allow the brownies to cool thoroughly in the tins. Once cold, remove from tins using th overhang. Cut into squares and serve each square with a smear of the prepared jam on top.