{"id":364666,"date":"2017-10-30T08:27:06","date_gmt":"2017-10-30T07:27:06","guid":{"rendered":"https:\/\/www.intouchrugby.com\/magazine\/?p=364666"},"modified":"2017-10-30T13:42:55","modified_gmt":"2017-10-30T12:42:55","slug":"recipes-2","status":"publish","type":"post","link":"https:\/\/www.intouchrugby.com\/magazine\/recipes-2\/","title":{"rendered":"Recipes from LoSalt! spiced Shepherd’s Pie & Spiced Carrot Soup with Dumplings! www.losalt.com\/uk"},"content":{"rendered":"

Recipes from LoSalt! spiced Shepherd’s Pie & Spiced Carrot Soup with Dumplings!\u00a0www.losalt.com\/uk<\/a><\/h3>\n

\"\"<\/p>\n

TWITTER<\/a> | FACEBOOK<\/a><\/p>\n

LoSalt, a reduced sodium salt which delivers all the flavour of regular salt, but contains 66 per cent less sodium than regular table, rock and sea salts.<\/p>\n

LoSalt can be used exactly as you would with regular salt so is a great products for cooking, seasoning, baking and curing meat and fish.<\/p>\n

Spiced Shepherd’s Pie
\n\"\"<\/h3>\n

A true family classic no one can resist! Use LoSalt for this Spiced Shepherd’s Pie recipe and cut the sodium, not the flavour.<\/p>\n

INGREDIENTS<\/strong><\/p>\n

450g pack minced lamb<\/p>\n

1 large onion, chopped<\/p>\n

1 large carrot, diced<\/p>\n

1 tsp LoSalt<\/p>\n

1 tsp mild chilli powder<\/p>\n

1 tsp ground cumin<\/p>\n

1 tbsp plain flour<\/p>\n

800g King Edward potatoes, cut into \u00bd cm slices<\/p>\n

15g unsalted butter, melted (optional)<\/p>\n

1 red chilli, finely chopped<\/p>\n

1 tbsp chopped parsley<\/p>\n

METHOD<\/strong><\/p>\n

1. Preheat the oven to 200oC, gas mark 6.<\/p>\n

2. Fry the mince, onion and carrot in a large saucepan for 4-5 minutes to brown. Stir in half the LoSalt, chilli powder, cumin and flour and cook for 1 minute. Season with black pepper. Add 300ml water and simmer gently for 10 minutes.<\/p>\n

3. Meanwhile, put the potatoes in a saucepan and cover with cold water, bring to the boil and simmer for 4-5 minutes until just cooked. Drain carefully.<\/p>\n

4. Transfer the mince to an ovenproof serving dish, top with the potato slices and brush with melted butter, if using. Sprinkle with remaining \u00bd tsp LoSalt, chopped chilli and parsley and bake for about 30 minutes or until golden.<\/p>\n

Prep: 20 minutes<\/p>\n

Cook: 30 minutes<\/p>\n

Serves 4<\/p>\n

Spiced Carrot Soup with Dumplings<\/h3>\n

\"recipes\"<\/a><\/p>\n

On cold winter nights, nothing warms up the whole family like a bowl of soup. This one will fill up the kids and you can even sneak in a few veggies too!<\/p>\n

INGREDIENTS<\/strong><\/p>\n

1 tbsp oil<\/p>\n

1 onion, chopped<\/p>\n

500g carrots, sliced<\/p>\n

300g King Edward potatoes, diced<\/p>\n

1 tsp ground coriander<\/p>\n

Seeds from 6 cardamom pods, crushed<\/p>\n

2 very low salt vegetable stock cubes (for 1 litre)<\/p>\n

\u00be tsp LoSalt<\/p>\n

28g pack fresh coriander, chopped<\/p>\n

50g wholemeal self-raising flour<\/p>\n

25g vegetable suet<\/p>\n

METHOD<\/strong><\/p>\n

1. Heat the oil in a large saucepan and fry the onion, carrot and potato for 4-5 minutes. Add the ground coriander and cardamom.<\/p>\n

2. Dissolve the stock cube in 1 litre boiling water and add to the pan. Bring to the boil, cover and simmer for 15 minutes until tender and blitz with a stick blender until smooth. Stir in half the LoSalt and the fresh coriander, reserving some for garnish.<\/p>\n

3. Meanwhile, mix the flour, suet and remaining LoSalt together in a bowl, add 2-3 tbsp water and mix to form a dough. Roll into 8 small balls.<\/p>\n

4. Gently place the dumplings on the surface of the soup, cover and simmer for 5-6 minutes until dumplings are cooked through. Sprinkle with reserved coriander.<\/p>\n

Prep: 15 minutes<\/p>\n

Cook: 25 minutes<\/p>\n

Serves 4<\/p>\n

LoSalt \u2013 Supported by Blood Pressure UK as healthier alternative to salt for those who don\u2019t want to cut out salt altogether.<\/p>\n

\u00b7 LoSalt is a reduced sodium salt which delivers all the flavour of regular salt, but contains 66 per cent less sodium than regular table, rock and sea salts.<\/p>\n

\u00b7 It is an expert blend of two natural mineral salts.<\/p>\n

\u00b7 It is the sodium in salt which is linked to high blood pressure, and as LoSalt contains significantly less of the sodium of regular salts, it is an easy swap you can make to bring your salt and sodium intake down.<\/p>\n

\u00b7 LoSalt can be used exactly as you would use regular salt and in like for like quantities, in cooking, seasoning, baking and even for curing meat and fish.<\/p>\n

For more information on LoSalt please visit www.losalt.com<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Recipes from LoSalt! spiced Shepherd’s Pie & Spiced Carrot Soup with Dumplings!\u00a0www.losalt.com\/uk TWITTER | FACEBOOK LoSalt, a reduced sodium salt which delivers all the flavour of regular salt, but contains 66 per cent less sodium than regular table, rock and sea salts. LoSalt can be used exactly as you would with regular salt so is […]<\/p>\n","protected":false},"author":5,"featured_media":364667,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[23317,23315,10078,19076,23316,18272],"class_list":["post-364666","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-clubs","tag-dumplings","tag-losalt","tag-pie","tag-recipes","tag-shepherds","tag-spiced"],"_links":{"self":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/364666","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/comments?post=364666"}],"version-history":[{"count":3,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/364666\/revisions"}],"predecessor-version":[{"id":364673,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/364666\/revisions\/364673"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media\/364667"}],"wp:attachment":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media?parent=364666"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/categories?post=364666"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/tags?post=364666"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}