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Oryx Cotton Bag Coarse - 500g

Oryx Cotton Bag Coarse - 500g Zoom

Oryx Cotton Bag Coarse - 500g


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.

SKU: de291214300800

Availability: In stock

Product Description


    Oryx butter caramel


    130g              butter
    1 bag             marshmallows (+/- 280g)
    1 Tbsp.          Oryx Coarse Salt
    200g              Rice Krispies
    Line a rectangle dish with baking paper and butter well.
    In a large pot melt the butter over medium-low heat.
    Melt the butter until it foams and turns golden and finally brown.
    It will have a nutty smell. Watch closely and stir often.
    When the butter is browned stir in the marshmallows and Oryx Coarse Salt.
    Melt and cook stirring often until mixture turns pale brown. About 3-5 minutes.
    Turn off the heat and add the cereal and mix well.
    Scape the mixture into the lined dish and press down lightly.
    Let cool and cut into bars.


Additional Information

    Additional Information

    Preferred Preperation



    This wonderful recipe comes from Michael Olivier, using Oryx Smoked Desert Salt.

    It was a new cooking technique he tried one day whilst on a film shoot – smoking a piece of fish in a Le Creuset Casserole.

    Michael advises that it can be done either with Snoek or Angelfish, both SASSI friendly fish. For this, he uses Angelfish, bought beautifully skinned and boned from Woolworths.

    As Michael explains, it’s a very simple prodecure. “I had a sheet of silicone baking paper on which I placed the fish. I seasoned it with Oryx Desert Salt, the smoked variety, to enhance the smokiness of the fish and gave it a good grind of Oryx Black Pepper. The salt comes from pristine salt pans in the Kalahari and is smoked by a professional smoker in Theewaterskloof.”

    Place this on the one side of the casserole, and on the other place a small glass bowl with a glowing piece of charcoal in it, 100% Restaurant quality Charcoal (available at Woolworths). On top of the Charcoal, place some large hickory wood chips. Once the chips are smoking gently, put the lid on and placed the casserole over a low gas flame and left it there for 10-12 minutes in the smoke until it it just perfectly cooked. Allow to cool and then used it with this recipe.

    You’ll need
    250g smoked Angelfish or Snoek
    150ml sour cream or Créme Fraiche
    125g soft butter
    grated rind and juice of one lemon
    Oryx Smoked Salt – taste carefully before seasoning
    freshly milled Oryx Black Pepper
    4 spring onions, green part included, well washed and chopped
    2 Tbs finely chopped parsley
    1 Tbs chopped capers

    Shred the snoek between the fingers and place in the bowl of a food processor. Add the sour cream, butter, lemon rind and juice.  Season with freshly milled black pepper. Process till smooth.  Stir in the spring onions and capers. Taste for seasoning and add more lemon juice or white wine vinegar and more freshly milled black pepper if required. The paté can be packed into a china pot and covered in melted butter, or simply placed on a plate.  It is usually served either with Melba Toast, a slice off a baguette or with wholewheat seed loaf and butter.

    Serves 6

    For the original feature, visit Michael’s site Michael Olivier.

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