My 'concern' about mashing these ingredients through a sieve, and even my unstated lack of interest in the use of a mortal and pestle was in the end, justified. I made a bigger batch of this salt two nights ago and quickly determined that using a spice grinder collapses two cumbersome manual steps into one simple step. Since Jamie Oliver didn't give specific proportions on the amount of lemon, here is my recommendation for the recipe:
Combine 2 tablespoons finely chopped fresh rosemary, 2 tablspoons sea salt, the zest of one medium lemon. Add to a spice grinder, until finely ground. Refrigerate and use for up to two months.
I was skeptical about this little salt concoction, even though it came from Jamie Oliver. I thought the final instruction "mash this through a sieve" didn't sound reasonable.
But, I used the rosemary salt on oven fries (technique and proportions also from JO), and it was incredible. So good, that my13 year old son, the pickiest eater in the house, requested more of "that fancy salt" - unprovoked, unprompted, unsolicited, even unsolicitated. This never happens in my house.
The recipe concept:
- Equal parts rosemary, chopped and Sea Salt.
- Add lemon jest
- Mash with a mortal and pestle, or the back of a fork.
- Press through a sieve / strainer (which makes it into a very fine grain salt).
- Sprinkle on oven fries (or anything - it's remarkably good).
You can find the original recipe, along with the oven fry technique in Jamie' Dinners: The Essential Family cookbook. Careful, though. There are some things I'm a little leery about in this cookbook. Simply put, it's not really for beginners, I think. But I could be wrong. I'm planning an article / review of this book after I make a few more things from it.