The Devilled Egg Kitchen Academy Bristol

 MY NEW FAVOURITE INGREDIENT

I purchased this little pot when I was in Dartmouth for the festival. Good quality salt is a necessity and garlic is just amazing. Garlic is known to have antibacterial, antiviral, and anti-fungal properties. I always use lots of it in my cooking when the weather turns cold and wet to ward off any illness and to boost my immune system. Obviously, garlic is also delicious and adds great flavour to any dish.  

This product takes the flavour to the next level. The garlic has been slow roasted ‘to a mellow intensity, creating sweet, caramelised characteristics to add that rich, garlicky flavour.’

Cornish Sea Salt is harvested from Grade A Classified waters (the highest to denote water purity) just 8 metres from the shore and offers more taste for less salt. This sea salt contains more than 60 naturally-occurring trace elements, making it a healthier alternative to traditional table salt.

I only use this salt in my kitchen. 

Fabulous Breakfast Dish (serves 2)

• 2 slices of sourdough bread, toasted
• 2 handfuls of kale leaves, torn into bite sized pieces
• Pinch of Garlic Cornish Sea Salt
• 2  fillets of smoked haddock
• Enough milk to cover the fish
• 2 duck eggs
• Generous glug of white wine vinegar

1. First blanch the kale in salted boiling water for 2 minutes and drain
2. To poach the fish, place the fillets into a pan and cover with milk
3. Bring slowly to boil and then simmer gently for 15 minutes or until cooked (the flakes on the fish will become defined and the flesh will turn milky rather than translucent)
4. To poach the eggs- bring a pan of water to simmer (continuous small bubbles), add the vinegar and crack the eggs in and poach for 5 minutes (until the egg white is set, but the yolk is still beautifully runny)
5. To reheat the kale, pour a little olive oil into a frying pan
6. Throw the kale in and season with the garlic salt
7. To assemble, pop the bread on a warmed plate, cover with the kale, place the fish on the kale and top with the poached egg
8. Sprinkle with the garlic salt and enjoy

For the Tastiest Scrambled Eggs  (serves 2)

This recipe really makes the most out of the fabulous garlicky flavour 

• 6 eggs
• knob of butter
• generous pinch of Garlic Cornish Sea Salt
• freshly ground black pepper
• a small bunch of chives, chopped

1. Crack the eggs onto a bowl and season with the salt and pepper
2. Whisk thoroughly
3. Heat  a heavy based pan on medium heat
4. Melt the butter
5. When the butter is  foaming, pour the eggs in and keep stirring (preferably with a balloon whisk)
6. When the eggs are almost set, take off the heat immediately (the mixture continues cooking in the pan- so make sure you have the plates ready to prevent overcooking) 

Try serving in puff pastry baskets, topped with smoked salmon and caviar