PEPPERBERR­Y – THREE WAYS

Life & Style Weekend - - FOOD & WINE -

PEPPERBERR­Y KAN­GA­ROO SHASHLIKS

Cut about 500g of kan­ga­roo fil­let into 3cm cubes. Mix a ta­ble­spoon of ground pep­per berry into the kan­ga­roo, cover and re­frig­er­ate overnight. Soak wooden skew­ers overnight in wa­ter. Thread pepperberr­y-crusted kan­ga­roo on to skew­ers, alternatin­g with veg­eta­bles of choice that are cut in sim­i­lar size as kan­ga­roo. Onion and red cap­sicum work well, as do mushroom and zuc­chini wedges. Brush a grill or bar­be­cue with oil. Cook shashliks un­til medium-rare. Be care­ful not to over­cook as kan­ga­roo will be­come tough and dry.

PEPPERBERR­Y SAUCE

1 sliced onion 1 tea­spoon ground pep­per berry splash of wine splash of beef stock 2 ta­ble­spoons of honey Cook sauce un­til it re­duces a lit­tle. Serve with pies.

PEPPERBERR­Y OIL

2 cups macadamia nut oil 1⁄2 ta­ble­spoon whole pep­per­ber­ries 1⁄2 ta­ble­spoon ground pep­per­ber­ries Place oil and ground pep­per­ber­ries into a saucepan and heat to no more than 70C (160F). Strain into a ster­ile oil bot­tle. Add the whole pep­per­ber­ries and seal the con­tainer. Let the oil in­fuse for at least four weeks. When the oil turns a shade of pur­ple, it’ll have a de­light­ful flavour, aroma and heat. Recipe source: bush­tuck­er­recipes.com Visit Vicki at Red Hot Chilli Pep­per, 9/65 Bul­cock St, Caloun­dra

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