Chefs use sea salt to add flavour, texture and colour to a dish. Take sea salt to the next level by adding dried sour cherries, cider vinegar, thyme and smoky bacon.
Cook vinegar in small nonstick fry pan on medium heat for 15 to 20 minutes or until reduced to 1 tablespoon. Add sea salt; cook and stir 5 minutes or until sea salt is dried.
Mix sea salt and remaining ingredients in small bowl until well blended. Store in tightly covered jar in refrigerator. Break up any clumps before using.
Makes approximately 7 tablespoons.
Usage suggestion: Sprinkle as a finishing flavour over roast pork or chicken, salads, quinoa and rice.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe is from the Flavour Forecast 2015. Visit www.mccormick.com.au to explore all eight Flavour Forecast 2015 trends.
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