Gibsons Roasting Salt Recipes

GIBSON'S ROASTING SALT

Steps:

• Combine all ingredients in a food processor or blender and blend for 30 seconds. Transfer to a clean jelly jar or spice bottle, cover, label and store with your other spices.
• For use on that great steak, coat steak with olive oil and sprinkle about 1/4 teaspoon of the roasting salt on each side just before cooking. Also great for grilled vegetables.
• Enjoy!

GIBSON

Steps:

• In a mixing glass, combine 3 ounces gin and 1/2 ounce dry vermouth. Stir with ice for 30 seconds; let sit 1 to 2 minutes. Strain into a chilled martini glass and drop in a few cocktail onions.

BEEF ROASTED IN SALT CRUST

Steps:

• In a bowl stir together the salt and 3/4 cup water until the mixture forms a slightly stiff paste resembling wet snow. Arrange the rib roast, fat side up, in a roasting pan and coat it completely with the salt mixture, patting the mixture on about 1/4 inch thick. Roast the beef in the middle of a preheated oven 325°F. oven for 2 hours (about 22 minutes per pound), or until it registers 130°F. on a meat thermometer for medium-rare meat. Transfer the beef to a cutting board and let it stand for 15 minutes. Remove the crust with a hammer and carve the meat.

GIBSON COCKTAIL

Steps:

• Combine gin and vermouth in a cocktail mixing class. Add ice and stir until chilled. Strain into a chilled cocktail glass.
• Garnish with pearl onions.

ROASTING SALT BLEND FOR VEGGIES OR MEATS

Steps:

• Combine all ingredients in a food processor or blender and blend 30 seconds until well combined.
• Store in an airtight container along with your other herbs& spices.
• How to use: Sprinkle some over lightly oiled veggies or meats before roasting or grilling.

GIBSON COCKTAIL

Steps:

• Start by making the garnish by charring the onions in a hot non-stick frying pan to obtain colour (about 4-5mins) then set aside to cool.
• Pour all of the ingredients into a mixing glass or jug, add cubed ice and stir for around 30 seconds to achieve the desired dilution. Strain into a chilled cocktail glass, or for extra flair pour it into a small glass bottle and sit it in an ice-filled tumbler to act as a mini ice bucket. Serve with a small liqueur or port glass on the side to pour it into.
• Thread the cooled onions onto a cocktail stick and use to garnish the drink.

THE GIBSON

Steps:

• For the pickled onions:
• Whisk 1/2 cup apple cider vinegar, 1/4 cup red wine vinegar, 1/4 cup unseasoned rice vinegar, 1/4 cup white wine vinegar, 1/4 cup sugar, 4 teaspoons kosher salt, 1 tablespoon black peppercorns, 1 tablespoon coriander seeds, 1 tablespoon juniper berries, 1/8 teaspoon crushed red pepper flakes, 1 halved garlic clove, 1 bay leaf, and 1 1/4 cups water in a nonreactive container until salt and sugar dissolve. Add 1 pound small pearl onions, peeled, trimmed. Cover; chill at least 1 week and up to 3 months. Flavors will deepen with time.
• For the martini:
• Stir 2 ounces gin, 1/2 ounce blanc vermouth, 1/2 ounce dry vermouth, 1/4 ounce onion pickling liquid, and 4 cups ice in a large stirring or measuring glass 1 minute (this is key to rounding out the flavors). Strain into a martini glass; garnish with a pickled onion.