PEPPERBERRY – THREE WAYS
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.
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.
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