Sunday, 13 February 2011

Sesame salt or Gomasio

Gomasio adds in a major way to many dishes. It really is seasoning, rather than flavouring. I use it on vegetables, hot and cold, on rice or noodles and in soups. It adds depth and warmth, and is very comforting.
We make it and keep it in a jar.

Recipe for Sesame Salt
3 tbsp sesame seeds
3 hearty pinches of Maldon salt

Heat a heavy-based frying pan or wok.
Put in the sesame seeds and keep stirring until they go golden brown. They’ll pop around a bit – if you’ve got a splatter guard you can use it to keep them in the pan. I don’t bother.
Blend the toasted seeds with the salt. You could use a mini blender, but the best way is grinding them with a pestle.

We have a bowl with grooves in it that I use, but you can use a mortar or a bowl.

You end up with a golden powder with some sesame husks visible in it.
Sprinkle over your food, to your own taste

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