CHECK OUT ALL THE MURRAY RIVER SALT RECIPES...

Every Italian Mom's Favorite

DUDES GOURMET LOVES MURRAY RIVER SALT

Check Out the Video Recipe

SALTED BAKED POTATOES WITH HOMEMADE BUTTER

NEED:

2-3 small nadine or ruby potatoes
per serving
Plenty of Pink Salt flakes
Extra Virgin Olive Oil as required


DO:

1. Preheat oven to 170°C.
2. Wash and dry the potatoes leaving the skins on.
3. Place enough salt in the base of a small baking tin to just cover the base.
4. Brush the potatoes with EVOO and roll across th esalt, preferably filing the tray with potatoes.
5. Bake for 1 hour approximately and then test for softness. They shouldn’t be totally soft yet.
6. Increase oven temperature to 200°C and finish baking for a further 30 minutes.

BUTTER (Need):

200g unsalted butter in pieces,
room temperature
40g strong cheese of choice, grated
2 pinches Murray River Salt
2 spring onions, thinly sliced


BUTTER (Do);

To make the butter, place all ingredients into a bowl
and combine well. Roll and wrap in baking paper and store in the fridge until use.

(Continued) 7. Place potatoes onto a plate, removing excess salt from the bottoms of the potatoes.
8. Split with a cross cut and serve with plenty of Butter and additional Murray River Salt to taste.

Perfect on a Cocktail

BLOOD ORANGE MARGARITA

BRINED & FRIED TURKEY

First, Brine the Turkey:

Dissolve in 6 Gallons of Water:

1 cup of Murray River Salt
2 cup Brown Sugar 
(No heating needed when using Murray River Salt)  

Add 1 Gallon Apple Cider 
1 Bunch of Parsley Stems 
12 Kampot Peppercorns

Submerge 12 lb turkey in brine 1-2 days; chilled

Remove, rinse & chill overnight uncovered yields crispier skin roasting when frying 

Watch the Video

Second, Fry the Turkey:

By marinating, injecting, and brining, you increase the moisture and flavor of the Turkey! 


- Pre-measure needed oil by measuring the 2/3rd pot fill using the turkey & water
- Place burner in level, flat, open area
- Dry the pot, and thawed turkey to minimize moisture boil-over during cooking
- Make an incision at the thigh joint for even cooking
- Place turkey on the rack legs up
- Heat the oil on medium white blue flame to 350-375 maximum

Key Safety Steps:

Guidelines:


- Do the math 3.5 minutes per pound at 350-375’F to achieve 165’F internal temperature
- With Your cook time have your turkey resting 15-20 minutes prior to serving time
- Wearing a heat glove. SLOWLY lower turkey into heated fat 
- Monitor fat temp with side mounted thermometer to maintain cooking temperature
- NEVER LEAVE FRYING TURLEY UNATTENDED & KEEP OTHERS CLEAR OF COOKING AREA 

The Best Lobster Roll

DUDES GOURMET LOVES MURRAY RIVER SALT

Check out the Video Recipe

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Lemon Chicken Burger with Zest Yoghurt Mayo

Cumin Chicken Thighs with Spicy Pistachio Quinoa

SEAFOOD RECIPES

Sweet Potato, Avocado and Salmon Cakes

Crab, Lime and Chilli Angel Hair Pasta

Smoked Spicy and Sweet Salmon

VEGETARIAN RECIPES

Potato and Cottage Cheese Cakes

Fennel, Blood Orange, Walnut and Pomegranate Salad

Rosemary and Sea Salt Baked Potato Chips

Eggplant, Basil, Tomato & Goat's Cheese Stack