NZ Life & Leisure - - Ruth Pretty -

Use this tingly spice mix on or­anges, toma­toes, cooked pota­toes, poached eggs and, best of all, sliced ki­wifruit ( here it is sprin­kled on white­bait). Put ¼ cup Szechuan pep­per­corns, ½ cup flaky sea salt and 1 de­seeded and finely chopped dried red chilli into a small fry­ing pan set over medium heat. Stir con­stantly un­til salt turns off-white and pep­per be­gins to crackle. Re­move from heat and trans­fer to a spice grinder, small food pro­ces­sor or mor­tar with pes­tle and grind to a rough tex­ture. Sieve to re­move pep­per­corn husks and grind again to a fine tex­ture. Store in an air­tight con­tainer at room tem­per­a­ture for up to two weeks. Makes 70g

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