Get BBQ-ing with our Chilli and Paprika infused Sea Salt Flakes

What is it about this sunny weather that makes you want dust off the BBQ, pop down to the local butchers for some of his finest cuts and invite the crew around to shake things up in the back garden?

Our fabulous Chilli and Paprika infused Sea Salt Flakes hit selected Tesco stores recently and to get you into the spirit, we’ve got this lovely recipe for Lime and Chilli Chicken especially for your BBQ this evening. So no excuses, pop to one of these Tesco Stores, pick up some of our fabulously fiery Chilli and Paprika Sea Salt and get cooking…

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Lime and Chilli Chicken Wings

Ingredients:

1KG  chicken wings (or thighs)

4 limes

1 tsp brown sugar

2-3 tsp Irish Atlantic Sea Salt Flakes infused with Chilli & Paprika

Method:

1. Squeeze 4 fresh limes. Add the Chilli & Paprika Sea Salt and the brown sugar and blend into a paste.

2. Smother the chicken wings with the marinade and leave for 3-4 hours.

3. Once the BBQ (or oven) is ready, wrap the chicken pieces in individual tin foil pouches, adding 2-3 tbsp of cold water to each. Pop on the BBQ and cook for approx. 40 minutes.

Delicious served with BBQ-ed vegetable skewers or fresh potato salad.

Enjoy!

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The big reveal

We are delighted to finally reveal our fantastic new range of products!  We have worked tirelessly over the past few months developing our very exciting new range of flavour-infused Irish Atlantic Sea Salt Flakes.

Our new range includes some amazing flavours that will add to any meal. We have worked with only the finest ingredients and experts to develop this gourmet range and we cannot wait for you to try them!

IAS 110g range (3)

This week, our sensational Chilli and Paprika infused sea salt flakes hit shelves in selected Tesco stores across Ireland. The fiery blend is amazing and will release the flavours in your food while also adding another dimension to your dishes.

Chilli & Paprika Sea Salt

This is available in handy 110g packs. Using your fingers, or a salt spoon, sprinkle these Chilli and Paprika infused Sea Salt Flakes onto a piece of chicken before grilling, or why not try it when BBQ-ing meats and fish. It’s also delicious over pastas and gives sauces a nice ‘kick’. We’d love to hear how you use these delicious salt flakes, make sure to keep in touch with us via Twitter and Facebook or feel free to drop us an e-mail with any recipe ideas or cooking tips…

Our Chilli and Paprika infused Sea Salt Flakes are available now in the following Tesco stores:

Tesco Lisduggan Waterford
Tesco Mullingar Westmeath
Tesco Sligo Sligo
Tesco Wilton Cork
Tesco Nutgrove Dublin 16
Tesco Clarehall Extra Dublin 17
Tesco Arklow Square Co. Wicklow
Tesco Newbridge Moorefield Co.Kildare
Tesco Finglas Clearwater Dublin 11
Tesco Tralee Manor Co. Kerry
Tesco Edenderry Square Offaly
Tesco New Ross Wexford
Tesco Ballinasloe Galway
Tesco Ballybeg Waterford
Tesco Swinford Mayo
Tesco Portlaoise Co. Laois
Tesco Cabra Dublin 7
Tesco Bloomfields Dun Laoighre
Tesco Ballybrack Co. Dublin
Tesco Merrion Dublin 4
Tesco Mahon Cork
Tesco Dundrum Town Centre Dublin 16
Tesco Ardkeen Waterford
Tesco Wexford Square Wexford
Tesco Maynooth Extra Kildare
Tesco Drogheda Extra Louth
Tesco Oranmore Galway
Tesco Naas Extra Co. Kildare
Tesco Roscrea Co. Tipperary
Tesco Balbriggan Co. Dublin
Tesco Kildare Co. Kildare
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A match made in heaven

Irish potatoes and Irish sea salt…it’s a match made in heaven.

You may have seen this week that Keogh’s,the Irish crisp gourmands, have launched their Lightly Salted crisp with O’Neill’s Irish Atlantic Sea Salt. The new crisps have ‘Just a Pinch’ of our pure Irish sea salt flakes and let me tell you, they taste amazing!

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Keogh’s Lightly Salted Crisps

We are thrilled to work with Keogh’s Farm, another artisan Irish company that shares our commitment to quality, taste and keeping it Irish…and to top it off, they’re an unbelievably friendly bunch!

Tom and Ross Keogh made the long trek (five hours) from North County Dublin down to the Beara Peninsula this week to launch the new crisps with us (you’ll be happy to know, they came with a car full of crisps). Luckily, the sun was shining for our visitors and we got some beautiful shots at Lehanebeg Pier, a small pier close to us here in Cahermore.

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Michael O’Neill, Tom Keogh, Aileen O’Neill and Ross Keogh.

We also took some great shots at Dursey Sound, where Ireland’s only cable car takes visitors and locals from the mainland out to the beautiful Dursey Island. Next stop from here, New York!

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Tom Keogh, Michael O’Neill, Aileen O’Neill and Ross Keogh.

The new flavour, ‘Just a Pinch of Irish Atlantic Sea Salt’ is joining a fantastic line of Keogh’s quintessential Irish flavours, including the much talked about Shamrock and Sour Cream flavoured crisps. We are so proud to see our name on the pack and we just LOVE the crisps! If you’re a fan of the lightly salted crisp, you have to get your choppers around these. They’re available now in usual outlets. Let us know what you think!

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Check out Keogh’s website: www.keoghs.ie

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Mecca for foodies

On a recent trip to London to taste and test the artisan food on offer in the most happening city in Europe, we spent a morning at the wonderful Borough Market. Having visited the website beforehand, we arrived with comfortable shoes, plenty of bags and most importantly, an appetite!

Cheesemongers Borough Market The stalls at this market are amazing, ranging from Italian olive oil, to French patés, linseed from Sussex, Caribbean sauces, Indian flavours, goats milk ice-cream, traditional Spanish dishes, genuine Turkish delight,  European meats to the finest English and French cheeses. Borough Market is a Mecca for any food lover. The sounds on entering the market is enough to excite anyone let alone the aromas wafting through London’s oldest fruit and veg market. The atmosphere here is vibrant, fun and the general appreciation and respect for good quality food is infectious!Charcuterie Borough Market 2

Naturally, we tried a lot of food and fell in love with everything we tasted. The home made baklava from the traditional Turkish food stall was amazing, it was quite literally dripping with sweet honey and rosewater. I thought I had tasted good baklava in the past … I was wrong! This baklava was fresh from the oven and the recipe has been handed down through the generations of this Turkish family – genuine, real Charcuterie Borough Marketand authentic, it makes all the difference!

Next on the menu was some traditional Spanish seafood paella. Steaming grains of flavour infused rice with vegetables, prawn, calamari and mussels with a splash of lemon juice, simply divine! Having survived on a diet of paella (and rioja) when I lived in Madrid, I was delighted to taste real Spanish food again.

Paella Borough MarketDesserts

Pear tart

We noticed a queue winding around one stall in particular and of course curiosity dragged us to the very back of it – in today’s world, if people are willing to queue for something, you know it must be worthwhile. It was. A bread roll stuffed with pan fried pulled duck, hot off the griddle. With snow falling around us it was only right to couple the duck roll with a cup of mulled wine (mulled wine in March? I know – but snow does that to you).

The cheese, oh, the cheese….I tasted so many that my ‘cheese experience’ alone would warrant a separate post! Goats cheese, parmesan, well matured cheddar, mozzarella, the smelliest blues and the purest feta. As if we hadn’t had our fill, Cheese Borough marketwe ventured over to Neal’s Yard Dairy, a store that has deservedly become an institution in its own right. Entering this store we found ourselves surrounded by the largest range of cheeses we have ever come across! Brilliantly displayed, one cannot help but be in awe of the arrangement and range of cheeses available. You will also find some great Irish products on the shelves here, Sheridan’s Irish Brown Bread Crackers, Macroom Oatmeal and of course, Barry’s Tea. Cheese lovers, check out www.nealsyarddairy.co.uk

Borough Market is a fantastic experience for anyone who appreciates good food, understands the importance of artisan food producers and will go to any lengths for quality ingredients.

Visit the Borough Market website, www.boroughmarket.org.uk.

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Mother’s metrics, or lack of

As part of my Lenten Promise to try out a new recipe each week, I took inspiration from the Irish traditions we’re hearing so much about this week. Surrounded by all things Irish in the lead up to St. Patrick’s Day, I decided to try my hand at an Irish staple – the plain white scone.

My mother’s scones are renowned and anyone who has spent time in our house will have an image of my mother throwing ingredients energetically into a big mixing bowl at a Tazmanian Devil picspeed that can only be compared with the ferocious Tazmanian devil! Twenty minutes later and those hot buns of deliciousness appear from the oven sending a waft of amazing aromas throughout the house. Scones are up! Generally speaking, the scones never make it to the wire rack to cool and are cut in half and smothered in butter in the same speed and energy Mother uses to make them.

Much like any “Mammy’s Recipe”, there is nothing written down as it is pure habit…it’s a bit of this and a bit of that and if it isn’t like this then you have to add another drop of that! What has happened to our generation that we cannot cook and bake with this confidence sans recipe?

Recently, a friend asked Mother for her brown bread recipe, she laughed and said she doesn’t have one and she couldn’t possibly tell her how to make it because it changes every time. That explains why every loaf is different, even after 40 years of brown bread making!

I made the same mistake and asked Mother for her plain scone recipe – problem. My mother does not do metrics, and I, on the other hand, rely on them! “Relax”, she tells me, “You’ll just know”.

Here it is, as best as I can possibly decipher…and remember (it was quite stressful):

Ingredients:

  • 4 cups self raising flour
  • pinch of Irish Atlantic Sea Salt, naturally
  • tablespoon of sugar (optional)
  • 2 eggs
  • half pint skimmed milk (approximately)
  • 2 oz of butter

Method:

  • Preheat oven to 200 degrees Celsius.
  • Sieve the flour and add the sugar and salt.Cube the butter and add to the dry ingredients, crumbling with your fingertips until the mixture resembles breadcrumbs.
  • Make a well in the centre of the mixture and add the eggs (beaten) and milk. Use a wooden spoon to mix. Mammy Tip No.1: Use the same mixing bowl every time as you will get to know the consistency of the mixture and you won’t have to worry about measurements.
  • Once you are happy with the mixture and it is not too wet, place it onto a flour board. Mammy Tip No. 2: Do not handle the mixture too much, you should treat it like pastry.
  • As Mother’s recipe does not use a raising agent, you should keep the mixture quite high and don’t roll it out too much, keep it around 1 inch in height.
  • Using a cutter, or a glass, cut out approximately 12 scones from the mixture.
  • Place on a baking tray with a little flour to avoid them from sticking. Mammy Tip No. 3: Rather than using an egg wash, and to give your scones a nice glaze, wash with a little milk and sugar – as she likes to call it, an egg-free egg wash!
  • Place in the oven for approximately 20-25 minutes, or as Mother says, “Until they smell ready”!

Lá Fhéile Pádraig shona daoibh,

from all at Irish Atlantic Salt Ltd.

Happy St. Patrick's Day

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Lenten Promise Continued

So, in case you don’t quite know what’s happening here, this Lent, rather than depriving our selves of certain luxuries at Irish Atlantic Salt, we decided to take something on! I am putting myself out there and rising to the challenge of making a homemade sweet or savoury treat for the Irish Atlantic Salt crew each week throughout Lent.

This week, I was inspired by another food blogger’s recipe for what can only be described as a little piece of heaven! Dermie O’ Sullivan writes the brilliant blog, Gas Mark Seven (@Gas_mark_seven) and has an eye for quality ingredients. Dermie’s appreciation for artisan products is refreshing and his remarkable zeal for food comes to life in his fabulous recipes.

Dermie’s recipe for Double Chocolate Salted Brownies caught my eye recently and I confidently included it on my ever increasing ‘To Do’ list. Things at Irish Atlantic Salt are hectic at the moment, we have so much going on and the crew are up to high dough! Correct me if I’m wrong, but the obvious solution to stress is chocolate, right?

x chocolate (1024x725)

I must say, the sea salt flakes in these brownies worked so well. Dark chocolate and sea salt really is an amazing combination, the bitter sweet flavour of the dark chocolate with subtle salty tones is fabulous. West Cork chocolatiers, Milseán Chocolate (@milseanchocolat) combine their dark chocolate with our Irish Atlantic Salt flakes for one of their delicious bars – now that is something to put on your ‘To-Do’ list!

Dermie’s recipe was quite easy (much to my delight) and mainly involved four heavenly ingredients: dark chocolate, milk chocolate, caster sugar and butter. Calorie counters, look away now!

Ingredients

– 225g Dark Dark Chocolate (70% Coca)
– 225g Milk  Chocolate
– 350g Unsalted Butter (Cubed)
– 300g Caster Sugar
– 6 Large Organic Eggs
– 2 Vanilla Pods (Split)
– 1 – 2 Tsp Sea Salt
– 1 Baking Tray or Swiss Roll Tray (11″/28cm X 8 1/2″/21.5cm approx)

Method:

1. Preheat your oven to 170°C or Gas Mark 3. Line the baking tray well with grease-proof paper.

2. Melt the butter, dark chocolate and milk chocolate in a Pyrex bowl over a low heat. Stir well until all the mixture is melted.

3. Mix the eggs, vanilla and sugar well on a medium speed for exactly 10mins until light and velvety.

4. Gently fold in the chocolate mixture into the egg mixture with a spatula, placing the spatula deep down the end of the bowl to incorporate all the chocolate.

Brownies 4

5. Pour the mixture evenly onto your lined baking tray and sprinkle the sea-salt flakes evenly over the top of the entire mixture and place gently into the oven.

6. Bake for 50mins. The brownies are done when you stick a skewer into the centre and it comes out clean. If you wish, melt some white chocolate and drizzle it over the top for a stylish topping. Place the tray very gently onto an even surface in your larder for 4-6 hours or over night.

7. Cut the brownies in the tray as the top of the brownies will crack if you remove them from the tray.

Brownies 1

See original recipe at Gas Mark Seven.

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Lenten Promise: Week 1

I have donned the apron, cleared my mind of any misgivings in the kitchen and am determined to create something delicious!

To start this ‘Lenten Promise’, I decided to make a dish using one of my favourite ingredients (apart from sea salt flakes of course). I am a spinach fiend, I just adore the stuff and have found myself  combining it with just about anything – who knew the green stuff was so versatile! This week, I blended spinach with some sun-dried tomatoes and feta cheese and served this divine mixture in mini vol-au-vent cases. I know, I know,  this recipe wasn’t exactly a big challenge but it’s nutritious, rich in flavour and perfect when catering for a crowd. I brought these to a house warming party and they went down treat.

Ingredients:

1 x bag frozen spinach

250grams sun dried tomatoes

250grams feta cheese

2 x packs of mini vol -au-vent cases

Method:

1. Defrost frozen spinach (3 hours)

2. Preheat oven to 190 degrees Celsius. Place spinach in deep pan and fry gently in olive oil for 5 minutes.

3. Place mini vol-au-vent cases onto a large greased tray and brush lightly with egg wash. Place in the oven for 10 minutes.

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4. In a food processor, blend the spinach, sun-dried tomatoes and feta cheese. TIP: chop the sun-dried tomatoes before placing into the food processor as it doesn’t break them down very well.

Stage 2

5. I noticed the mini vol-au-vent cases were quite ‘frail’ so to give them more of a base I pushed the tops to the bottom – for an extra bite! Scoop the spinach mixture into the cases, crumble some Irish Atlantic Sea Salt flakes over the vol-au-vents and place in the oven for a further 15 minutes.

6. Place on a cooling rack and cool before serving. I served these with delicious Pepper Relish from Waterford based artisan company, Tastefully Yours. https://www.facebook.com/Tastefully

Tatstefully Yours

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