Sea Salt
It’s peak barbecue season! Mix up your grill plate with different marinades – try a herby, sweet & spicy, or smoky flavor.
Herby
0.5 dl olive oil
1 tbsp dried thyme
1 tbsp dried oregano
2 tbsp chopped fresh parsley
zest from ½ lemon
2 tbsp lemon juice
1 pressed garlic clove
0.5 tsp JOZO Fine Sea Salt and black pepper
Sweet & Spicy
2 tbsp rapeseed oil
0.5 tbsp sriracha
2 tbsp dark muscovado sugar
1.5 tbsp apple cider vinegar
1 tsp sesame oil
2 tbsp ketchup
1 tbsp soy sauce
1 tbsp grated ginger
0.5 tsp JOZO Fine Sea Salt
Smoky
0.5 dl rapeseed oil
2 tsp smoked paprika
0.5 tsp Worcestershire sauce
2 tbsp honey
1 pressed garlic clove
1 tsp apple cider vinegar
1 tbsp tomato purée
0.5 tsp JOZO Fine Sea Salt and black pepper
Roasted cauliflower steaks crowned with vibrant salsa verde, nestled atop silky sweet-potato purée—an elegant harmony of creaminess, freshness and subtle bite.
Boil 1 l water and dissolve 400 g iodized salt. Submerge a rope or fabric figure, place in a warm sunny spot, and wait days or weeks for crystals to form.
Tip! The herby marinade is great with chicken, while the sweet & spicy and smoky ones pair well with pork or ribs. Marinate for at least one hour, or overnight in the fridge for best flavor.