I bought some of the salt at the Nelson Market today - and the kind proprietor also gave me some whole smoked garlic as well (to get me hooked!). Apparently you just cut the top off the garlic bunch and add to a roast (such as lamb) - 20 minutes before the roast has finished cooking. I am doing this tonight - with a roast chicken - can't wait. He also suggested stuffing the chicken with some some.
The garlic (the garlic is export quality from Marlborough) is smoked over manuka, bay leaves and rosemary.
Marlborough Solar Salt is smoked by hand, and then tumble roasted with garlic, shallots, coriander and the mighty chilli - making the delicious final product.
Mostly I gently (don't use too much) - sprinkle the salt - to make unreal garlic steaks.
A recipe is below from their website:
The Original Smoke & Spice Company
79 Somerfield St
Phone Marcus Peters: 021 396 000"> 021 396 000
Chicken fettucine with smoked garlic & oven roasted vegetables
READY IN; 50 MINUTES
(1) In a bowl, mix olive oil, chopped smoked garlic and seasoning. Chop peppers into quarters, removing seeds and stalk. Slice zucchini in half and quarter onion. Mix chicken and prepared vegetables with olive oil mixture and place in a roasting dish. Bake in a hot oven for 25 minutes, until the chicken is golden.
(2) Remove from oven and roughly chop chicken into large pieces. Cook pasta in boiling salted water, drain and mix chicken and roast vegetables through it. Garnish with finely chopped chilli, chopped parsley and large shavings of Parmesan.