Pepperberry Recipes

Pepperberry Casserole

50ml Macadamia Nut Oil
500 g chuck/casserole steak
1 large onion
2 potatoes
2 carrots
1 parsnip
1 stick celery
1 tablespoon flour
1¼ litre beef stock
2 tablespoons tomato paste
½-1 tablespoon Worcestershire sauce
1 dessertspoon crushed Pepperberries
1 dessertspoon crushed Bush Tomato

Brown the meat in 15ml of the oil and in several batches. Add the rest of the oil and heat before adding the flour. Stir until it browns a little. Remove from heat and gradually add the stock while whisking. Add the tomato paste, Worcestershire sauce, artesian salt and Pepperberries. Bring to the boil while stirring. Add meat and bring back to the boil, let it simmer for 1½ -2 hours.

Add the vegetables and cook for a further 30 minutes without a lid. Add the bush tomato for the last 15 minutes.
Serve with rice.
Garlic and Mountain Pepper Cream
Combine 4 minced garlic cloves with 3gm crushed Pepperberries. Whisk into 3 egg yolks with 200ml Champagne Vinegar, and slowly add 600ml Macadamia Nut Oil in a stream until incorporated. Season with 5gm Ground Lemon Myrtle and salt to taste.

Pepperberry infused Vinegar
Use a good quality vinegar. (white wine, balsamic, red wine, rice wine, or apple cider vinegar)

Place 3 tablespoons of whole Pepperberry into a clean sterilized jar or bottle.  Heat 600ml vinegar to just below boiling,then pour over the pepperberry and cap tightly.   Allow to stand for 3 to 4 weeks for the flavour to develop fully.  Strain the vinegar through a damp cheesecloth or coffee filter one or more times until the vinegar is no longer cloudy.  Discard the pepperberry.  Pour the strained vinegar into a clean sterilized jar.  Seal tightly.  Store in the refrigerator for best flavour retention. Use in cooking in equal amounts where wine, fruit juice, plain vinegar, lemon, or lime juice is called for.
Pepperberry Kangaroo Shasliks
Cut approx 500gm kangaroo fillet into 3cm cubes.  Mix a tablespoon of ground pepperberry into kangaroo, cover & refrigerate overnight.

Soak wooden shaslik skewers overnight in water.  Thread pepperberry crusted kangaroo onto shaslik skewers, alternating with vegetables of choice, cut to similar size as kangaroo.  Onion & red capsicum work well, so do mushroom and zucchini wedges.

Brush a grill or bbq with oil.  Cook shasliks until medium-rare. Do not overcook as kangaroo will become tough & dry.

Mountain Pepper Fish Marinade
2 or 3 tbsp of sweet Chilli sauce
2 tsp of fresh ginger
1 clove of garlic
1 or 2 tsp of fish sauce
2 or 3 tsp of oyster sauce
1 tbsp of mountain pepper leaf
½ cup Mountain Pepperberries

Mix ingredients together in a bowl. Lay whole fish or fish fillets on foil and rub in marinate. Wrap up fish in foil and let stand for 1 hour. Bake in oven on 200°C for 20 to 40 minutes, depending on size of fish size.

Pepperberry Jus

750 ml Australian Shiraz
1 onion, finely diced
¼ bulb garlic
30g (2 tablespoon) pepperberry
1 bouquet garni
8 litres beef stock
salt

Sauté the onion, garlic and half of the pepperberry in a little oil (Macadamia Nut Oil is recommended). You want to get a little caramelisation happening before you add the red wine and bouquet garni, then reduce over low heat until the liquid has reduced by half. Add the beef stock and bring to the boil.

Simmer for 2-3 hours or until the liquid is the consistency of light syrup and coats the back of a spoon lightly. Finally add the rest of the pepperberry, then strain with a fine sieve and season to taste.

Pepper Beef Stew

1 kg beef chunks
1 large onion
1 dessertspoon pepperberries (ground)
1 teaspoon sugar
water
1 large carrot
1 large potato
2 teaspoons ground bush tomato
1 tablespoon corn flour
extra water

Brown the meat in a little oil. Add the chopped onion, ground pepperberries, sugar and enough water for simmering. Cook over very low heat until the meat is tender (about 3 hours). Add the diced potato and carrot. Let it simmer until cooked. Add the bush tomato. Mix cornflour with some water and add to the stew to thicken the sauce.

Tanami Fire Carrot Dip
Smoked Paperbark Vegetable served with Wattleseed Balsamic and Onion Marmalade
Marinated Pepperberry Crocodile with Lemon Myrtle, Orange and Ginger Sauce
Kakadu Plum and Pepperberry Vinaigrette
Pepperberry Emu Pie
Marinated Tofu and Vegetable Kebabs
Pepperberry and Kalamata Tapenade
Pepperberry Potato Cake