HERB SALT ON PORK RASHERS

Don’t let left­over herbs go to waste. Use them to make this aro­matic herb salt for sprin­kling over meat.

DRUM - - Food -

MAKES ABOUT 250ML (1C) PREPA­RA­TION: 10 MIN DRY­ING: 2-3 HR COOK­ING: 25 MIN SALT

60ml (¼c) fresh rose­mary 60ml (¼c) fresh thyme 125ml (½c) coarse sea salt 15ml (1T) dried chilli flakes

PORK RASHERS

4 pork rashers lemon wedges to serve Pre­pare a braai fire with enough hot coals to braai the meat. Keep a clean jar handy.

1 SALT Strip the herb leaves off the stems and put the leaves in a food pro­ces­sor. Pulse un­til finely chopped.

2 Add the salt and chilli flakes and pulse un­til well mixed. Spread out on a clean tray and leave in a warm, dry place for 2-3 hours to dry out, stir­ring ev­ery now and then to en­sure it dries evenly.

3 Use the herb salt as sea­son­ing and store any left­over salt in the jar.

4 PORK RASHERS Sea­son the meat with the herb salt and ar­range on a fold­ing braai grid. Braai for 10 min­utes on each side or un­til the rashers are done and crispy. Turn the grid of­ten to pre­vent burn­ing. 5 Sprin­kle more of the herb salt over the meat if you like and serve with lemon wedges.

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