For Heritage Day I was sent an amazing little package containing Oryx Desert Salt’s brand new braai salt. Now I know it’s a little late, but I wanted to share my thoughts with you anyway. Better late than never, right?!
I received this products only a few days before my family arrived for our wedding and, because they were all here, I fell off the digital grid for a week or so to spend time with them. But it doesn’t mean I forgot about the delicious food we made with the help of Oryx Desert Salt’s new braai salt.
A little about the braai salt
Oryx’s new braai salt was created by Jackie Cameron, a top South African trailblazing chef, and is made up of garlic, sun-dried tomato, masala, coriander, ginger, black pepper, cinnamon, rosemary, turmeric, cumin, all spice and a touch of sugar.
This amazing salt includes nothing artificial or fake, and plays well with basically anything. A braai salt with a bit of attitude, you need to know that she’s hot, but she won’t burn, giving your food a little spicy touch without overdoing it.
When you open the cap, you will undoubtedly catch a whiff of her fragrant, punchy profile, a profile that can be added to red meat, chicken, fish, veggies and – as we found out – fruit, too!
I also just want to note that this baby is not only great on food you are going to throw on a fire, but can be used in the kitchen, too, so don’t shy away from her over the stove.
Our Heritage Day
Jeanne and I were spending Heritage Day together, just the two of us, so we decided to choose one meat, one side dish and have some sort of dessert to finish it off.
We choose to make rump steak skewers separated by green pepper and onion, some potato salad and pineapple skewers for a little fruity-sweetness to end off our dinner.
To season our steak cubes before they were assembled into skewers, we used olive oil, garlic and Oryx Desert Salt’s new braai salt. We also chose to braai our pineapple pieces so we covered them in braai salt, too.
Before I added the braai salt to our food, I tried the braai salt on its own and it made my taste buds dance all by itself, so I was so excited to try it on some meat and experiment with our pineapple.
Once cooked, Jeanne and I dished up a bit of everything and got stuck in.
Overall, we were both really impressed with Oryx Desert Salt’s new braai salt. The flavours really pull through once the meat has been cooked and you taste all spices in every mouthful.
We really love seasoning our meat – almost excessively – so we really did put the braai salt to the test. We didn’t hold back and we made sure we used it like we would any other.
Next up, the pineapple-experiment. This idea came from an experience I had at Muizenberg market, as there was a stand selling grilled pineapple covered in a mysterious red spice. It was sweet and salty, spicy and oh-so-delicious, so I thought we could create our very own version.
Our version, although very different to the one from Muizenberg market, was refreshing and added something different to what we would usually have as dessert after a braai. It was scrumptious, and certainly something we would do again and share with our friends or family – although we wouldn’t share our secret, spicy ingredient!
This incredible spice is definitely one you will need to add to your kitchen cupboard and your braai kit!