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37 maltatoday, SUNDAY, 12 JANUARY 2014 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 refined table salt that has been mined from underground sources and has added iodine and ant-clumping agents. However specialised salts do exist and are becoming more and more popular among today's gourmands. Few recipes call for the use of specialised salts, however there are numerous varieties of salt and each contributes a different flavour to the dish. The variances are subtle but they are there, and to an educated palate the differences can be quite striking. Sea salt This salt is harvested by channelling sea water 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 it name for the curing Himalayan salt crystals range in colour from offwhite to lustrous pink, with its subtle flavours, it makes an ideal finishing salt. 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. Fleur de Sel Literally meaning 'flower of the sea', it is made up from crystals that form naturally on the surface of the salt evaporation ponds and are harvested under specified conditions. Most Fleur de Sel comes from Guerande in France and has an unusual and delicate flavour that makes it an ideal salt to use in salads, on vegetables and grilled meats. It is also being used in a variety of desserts such as caramels. tomed to the flavours of black Indian salt compare its smell to that of rotten eggs. Black salt Himalayan pink salt 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 South Asian cuisine of India and Pakistan as a condiment to chaats, chutneys, fruit, raitas and other savoury Indian snacks. Those not accus- RECIPE OF THE WEEK The ultimate Bloody Mary with bacon Serves 8, depending on the size of glasses Ingredients • • • • • • • • • • • • • • 1½cupsvodka 3wholehabaneropeppers 8slicesbacon,thicklysliced 2kgripetomatoes,quartered 3celerysticks 1smallbunchparsley,about1 packed cup 1tspseasalt 1½tbsphorseradish 2tspfreshlemonjuice 1½tspTabasco 1tspWorcestershire 2tbspKosherSalt 1tbspgroundblackpepper Lemonwedgestosaltrimsof glasses For garnish • 8celerystalksand8olives Method For best results, start this recipe three days before you want to serve. 1. In an air-tight container, place three wholehabanerosin1½cupsvodka. Letsitintherefrigeratorforupto3 days. 2. Preheat oven to 200°C. Line a baking sheet with foil and place a cooling rack on top. Place bacon slices on top of cooling rack. And cook for 15-20 mins till crisp. Set aside. 3. Ifyoudon'thaveajuicer,purée tomatoes, celery, parsley in several batches in a food processor or high powered blender until smooth. Transfer to a bowl and chill at least 1 hour. Strain if the mixture is too thick. 4. Remove the habaneros from the vodka. In a large pitcher combinefreshtomatojuice,seasalt, horseradish,lemonjuice,Tabasco, Worcestershire, and vodka. Stir well to combine. Add more sea salt to taste, if necessary. 5. Mix kosher salt and pepper on a plate. Moisten outside of rim of each glass with lemon wedge, then dip rim in salt and pepper mixture. Fill glass with ice and pour Bloody Mary over ice. 6. Garnish with a slice of bacon on the rim, an olive and a celery stick. Although harvested from the foot of the Himalayan mountains this is technically a sea salt. It is a marine fossil salt, formed eons ago and carries trace minerals. Its crystals range from off-white to lustrous pink and is used 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 made with ground seeds that come from celery or its relative, lovage. The ground seeds are then mixed with table salt or sea salt and used in Bloody Mary cocktails, hotdogs, salads and stews. It also livens up a 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.