Pepperleaf & Pepperberry Recipes

Baked Smoked Native Pepper Ham

Remove the skin from a 3kg leg of Ham but leave some of the fat and score the top of the ham and fat. Then brush with a cup of honey mixed with 1 Tbspn  Mustard.
Place in a baking tray and add a cup of beef stock and 2 cups of good Aussie red wine.
Season Pepperberry Sea Salt
Wrap foil around the leg of the ham.
Now into a 200C oven and immediately drop the heat to 180C.
Baste every 20 mins.
After 40 mins check the ham.
Depending on the size should be done in an hour.

Mountain Pepper & Native Thyme Sauce

300ml full bodied Australian Red wine
3 shallots coarsely chopped
3 Tbspns Beef Stock
1 clove crushed garlic
2 teaspns native thyme
2 teaspns mountain pepperleaf
pinch of cayenne, salt and ground black pepper
1 tbspn Brandy
3 tbspn butter

Heat the wine, add shallots, stock, garlic, half of the native thyme, mountain pepperleaf, cayenne, salt and black pepper. Boil and reduce to one third.
Add brandy. Remove from heat and stir in butter and the remainder of the native thyme.

Sweet Potato Gnocchi with pepper, prosciutto and parmesan sauce

To make the gnocchi:

750g sweet potatoes, steamed, chopped, mashed and cooled.
3 tsp. Ground Mountain Pepper leaf
3 medium. eggs, lightly beaten
2 cups plain flour

Mix ingredients thoroughly to form a firm dough, adding flour or a little water if required.
Turn out onto a floured board and knead for 2 -3 minutes.
Divide into 4, roll each into a long sausage and cut into 1 inch slices and form into your favourite gnocchi shape, dust with flour and set aside.
Bring a large pan of salted water to the boil and gently drop in the gnocchi. Immediately they rise to the surface, remove them with a slotted spoon and place in a shallow baking dish.

To make Pepper, prosciutto and parmesan sauce
1 cup cream
1 tsp. Ground Mountain Pepper
2 tblsp unsalted butter
6 thin slices prosciutto
100g freshly shaved parmesan

Bring the cream to the boil in a small saucepan, add the mountain pepper and remove from the heat. Whisk in the butter. Pour the mixture over the cooked gnocchi, and sprinkle shaved parmesan and prosciutto evenly over the surface. Place in a preheated (370¡F) oven for 10 minutes then serve immediately.

Cabbage with Mountain Pepper
1/4 cabbage, shredded
2 – 3 tbsp Macadamia oil
1- 2 tbsp balsamic vinegar
1 tsp ground Mountain Pepper leaf, or coarsely ground pepperberries
1 red apple, diced

Mix oil, vinegar and pepper in a small jar and leave for 1-2 hrs. Cook apple and vinaigrette till liquid slightly reduced, add cabbage and stir-fry for 5 minutes. Reduce heat and simmer till vinegar is evaporated. Serve as an entree or accompaniment.

Mountain Pepper Polenta

500ml light chicken stock
20gm unsalted butter
Salt to taste
100g fine polenta – fine
150gm Australian parmesan – grated
25g cream
1 tspn Mountain Pepper
Macadamia Nut Oil to brush

Bring stock, salt, and butter to the boil. Check seasoning.
Take off heat. Add polenta and whisk smooth
Return to heat and simmer gently stirring frequently with a wooden spoon for 20 mins. Keep covered during cooking.

Stir in parmesan, Mountain Pepper and cream. Spread onto a greased tray approx 4cm thick. Smooth over and cool in fridge before cutting into shapes.

Brush with Macadamia Nut Oil. Bake in a moderate or hot oven before serving.

Potato pancake
• 1 kg potatoes
• 1 tsp salt
• 2 tsp mountain pepper, ground
• 180g flour, amount may depend on type of potato
• oil for frying

Boil potatoes with skin on. Cool slightly, peel and mash with artesian salt and mountain pepper. Cool completely. Kneed mash with flour. Dough should be of a consistency that can be rolled out. Divide dough into 12 balls. Roll each out into a 15-20cm diametre pancake. Fry pancakes in a pan with a little oil, turning frequently. This can be done hours earlier. Reheat pancakes prior to serving.

Beef Rissoles with Australian Spices

1 kg minced beef
1 grated onion
1 grated carrot
1 grated zucchini
2 teaspoons salt
2½ teaspoons wattleseed
2½ teaspoons mountain pepper leaf
2 eggs
2 tablespoons soy sauce
100ml sour cream
flour for dusting

Mix all ingredients except for the flour and let it rest for ½ hour. Shape the mince into rissoles and roll in flour. Fry them in a frypan with Macadamia Nut Oil.

TIP: The rissoles freeze well before cooking.
Lemon Myrtle seared Salmon with Emu Prosciutto and Creamy Passionfruit Sauce
Kangaroo Meat Pie
Wild Roasted Tomato
The Jolly Swagman Turkey Burger

Aussie Style Crostini

Aussie Style Crostini

Toasted Turkish topped with Ricotta and Garden Peas dressed with Extra Virgin Olive Oil , Wild Pepper, White Kunzea and Sea salt. Garnished with fresh Sea Parsley.

This simple dish combines the mild, fruity pepper flavour from both the Mountain Pepper and the Northern Dorrigo Pepper with hints of eucalypt and citrus from the White Kunzea.

Place a cup of peas (frozen or fresh) into a bowl with a little water and microwave on high for 1 minute, then drain and mix in some Extra Virgin Olive Oil (Red Island which is produced in the Riverina does not have a strong taste so it allows the flavour of the seasonings to come through) and about half a teaspoon of Wild Pepper and White Kunzea Sea Salt.

Spread a cup of fresh ricotta onto toasted turkish bread and top with the pea mix. Garnish with fresh Sea Parsley and serve immediately.