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Oryx Mini Salt & Pepper

Oryx Mini Salt & Pepper Zoom

Oryx Mini Salt & Pepper


1x Mini grinder desert salt - 55g

1x Mini grinder pepper - 55g



Availability: In stock

Product Description



    Oryx Desert Salt is a natural, crystal-white salt – unrefined, sun-dried, and free from additives and preservatives.

    This salt contains the essential, natural minerals and trace elements, in the correct balance, for your body to absorb and utilise for optimal functioning, vitality and health.

    It is harvested in a sustainable manner from a remote and pristine area of the vast Kalahari Desert in South Africa. Here, salt water from an ancient underground lake, fed by subterranean streams, is laid to rest on a pan, sun-dried and harvested.

    Oryx Desert Salt is committed to supplying an ethically harvested, sustainable and renewable desert salt that has an exceptional taste, and enriches the flavour of your food.

Additional Information

    Additional Information

    Preferred Preperation


    Puttanesca is a traditional Italian pasta sauce, which would normally be cooked on the stove top.

    By roasting it in the oven it not only saves you time but also intensifies the flavours.

    You literally just throw the ingredients in a dish and stick it in the oven for an hour.

    Here, Two Kitchens have served it with grilled beef fillet, but it also makes a delicious vegan meal on its own.

    Ingredients (serves 4)

    1 kg baby rosa tomatoes

    150g black olives, drained

    1/2 sun dried tomatoes, soaked in hot water for 5 minutes and drained

    6 cloves garlic, peeled

    1 – 2 hot red chillies, finely chopped

    4 anchovies, chopped

    1 red pepper, chopped into smallish squares

    1/2 cup organic extra virgin olive oil

    30ml organic balsamic vinegar
1 tsp Oryx Black pepper

    1 tsp dried origanum
    800g grass-fed beef fillet

    5 sprigs rosemary
4 bay leaves
    700g zucchini, spiralized into spaghetti
    a big handful of fresh basil

    50g pine nuts


    Preheat the oven to 200 C.

Place the rosa tomatoes, olives, sun dried tomatoes, garlic, chilli,

    anchovies, red pepper, olive oil, balsamic vinegar, salt, pepper and

    origanum into a roasting pan and roast for 1 hour.

    The sun dried tomatoes tend to burn if they are not covered by liquid,

    so stir every 20 minutes to make sure they are kept moist.

    The tomatoes will start to break down, creating their own sauce.

    I prefer to cook fillet whole, rather than cutting it into portions.

    For four people a half fillet is sufficient. Finely chop the rosemary

    and bay leaves and rub all over the fillet along with some olive oil and black pepper.

    Allow to marinade for 20 – 30 minutes.

    Do not salt the meat until just before you cook it, as the salt will draw

    out moisture resulting in dry fillet.

    On a grill, over an open fire or in a large frying pan, brown the fillet on all

    sides until a beautiful golden brown crust forms. Transfer to a roasting tray,

    and finish in the oven for about 15 minutes (if you’re using portioned pieces

    of fillets you will need to cut this time down to about 5 – 7 minutes.)

    The best way to tell how done the meat is, is by feel and this just takes lots of practice.

    The most important part of cooking a good steak is resting the meat.

    If you cut it open immediately all the juices will run out, leaving you with dry meat.

    So remove it from the oven and then don’t touch it for about 10 minutes.

    Once the sauce is ready add the zucchini spaghetti and return to the oven just to warm it through.

    Then add the basil and pine nuts and toss to combine.

    Slice the fillet into pieces about 3cm thick.

    Put the spaghetti in a serving dish and then lay the sliced fillet over the top.

    Serve immediately.

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