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35 maltatoday, SUNDAY, 1 SEPTEMBER 2013 maltatoday, SUNDAY, 22 MAY 2011 FINE FOOD OF THE WEEK A pinch of salt WARS have been fought over it, empires built on it and taxes levied on it. The inexpensive condiment that is salt has been used for centuries both to preserve food and to add flavour. Salt is a mineral compound, sodium chloride, without which animal species cannot survive. What first comes to mind when we think about salt is the refined table salt that has been mined from underground sources and has added iodine and anti-clumping agents. However specialised salts do exist and are becoming more and more popular among today's gourmets. Few recipes call for the use of specialised salts, however there are numerous varieties of salt and each contributes a different flavour to a dish. The variances are subtle but they are there, and to an educated palate the differences can be quite striking. Himalayan salt crystals range in colour from off-white to lustrous pink. With its subtle flavours, this makes an ideal finishing salt Sea salt This salt is harvested by channelling seawater into large salt pans and allowing the water to evaporate, leaving the glistening, white salt crystals. As the salt is not refined it often contains trace minerals such as iron, zinc, calcium, iodine and potassium. It normally comes in three grinds, from fine to coarse. Kosher salt or rock salt Unlike common table salt kosher is a coarse salt that does not contain iodine, although some brands will contain a small amount of anti-clumping agents. It takes its name from the curing process used on kosher meats. It has a mild flavour and is generally preferred by professional chefs to table salt. Its flaky structure helps it adhere to surfaces from fish to margarita glasses. Guerande in France and has an unusual and delicate flavour that makes it an ideal salt to use in salads and on vegetables and grilled meats. It is also used in a variety of desserts, such as caramels. Fleur de sel Black salt Literally meaning "flower of salt" it is made up from crystals that form naturally on the surface of the salt evaporation ponds and are harvested under specific conditions. Most fleur de sel comes from Largely composed of sodium chloride, this South Asian condiment includes several impurities, including a sulphur content that gives it its pungent smell and taste. The salt crystals are black in colour and turn pink when ground into a powder. Black salt is extensively used in the cuisine of India and Pakistan as a condiment to chaats, chutneys, fruit, raitas and other savoury snacks. Those not accustomed to the flavours of black Indian salt compare its smell to that of rotten eggs. Himalayan pink salt Although harvested from the foot of the Himalayan mountains, this is technically a sea salt. It is a ma- RECIPE OF THE WEEK Nutella sea salt truffles Makes roughly one dozen truffles Ingredients • • • • • • ¼cupsaltedbutter 2tbspheavycream ½cupsemisweetchocolatechips/chunks ½cupNutella ¼cupcocoapowderorpowderedsugar(forrolling) seasaltforgarnish Method 1. Add chocolate chips to a medium bowl. Set aside. 2. Meltbutter,heavycreamandNutellaovermediumheat. 3. Once melted, bring to just under a boil (you should see little bubbles around the edges, but don'twaitforbigbubblesacrossthesurface),stirringconstantly. 4. Let cool for 30 seconds, then pour over chocolate chips. Let sit for 1 minute, then whisk mixture until smooth. 5. Cover bowl with plastic wrap and refrigerate for 1 to 2 hours or until firm. 6. Scoopheapingteaspoonsortablespoons(dependingonhowlargeyouwantthetrufflestobe) and form into balls. 7. Roll in cocoa powder or powdered sugar, then roll one half in sea salt. Another option is to sprinkle sea salt over the tops of the truffles and press very gently with a finger to make sure it sticks. 8. Place in freezer for 10 minutes to set. Keep in refrigerator until ready to eat. rine fossil salt formed eons ago and carries trace minerals. Its crystals range from off-white to lustrous pink. It is said to have properties beneficial to health. It is generally used as a finishing salt. Celery salt This is a flavoured salt used as a seasoning and made with ground seeds that come from celery or its relative lovage. The ground seeds are mixed with table salt or sea salt and used in bloody Mary cocktails, hotdogs, salads and stews. It also livens up coleslaw. Gourmet salt is now finding its way into 21st-century cocktails and caramels. Chocolatiers love it and some even use salt in their hot chocolate. For a simple alternative dessert, serve chocolate ice cream with good quality salt crystals. Though a small amount of salt is required to sustain life, overconsumption can lead to health problems such as high blood pressure.