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Flavored Vanilla, Orange and Coriander Salt
This is a great salt for either sprinkling sparingly on cookies just before baking or adding to a chocolate mousse for a little something extra. It will also work well for salting a chicken or large piece of meat overnight before roasting or slow-cooking. It is a great way to use a vanilla pod once the seeds have been used in a pudding–the pod carries so much flavor it’s a shame to throw it away.
This recipe originally appeared in FT.com/magazine November 30/December 1 2019 and is reprinted with permission.
Ingredients
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Zest of one orange
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120
grams flaky sea salt
Directions
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01Heat an oven to a very low heat, about 110C- 120C. Zest an orange directly on to a dry clean tray. Sprinkle with 1 tsp of the salt, cut the used vanilla pod into small pieces and add it to the tray with the orange skins.
