Forget buying a premade mix, use this pancake recipe instead.
An Australian twist on the traditional christmas turkey with macadamia nuts, lemon myrtle and riberries.
Cooking Time:
Serves: 1 lt
Difficulty: 6
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The Tasmanian pepperberry has a fragrant and spicy taste which pairs perfectly with the richness of a beef jus with reduced red wine. I much prefer the mild spicy flavour of the pepperberry jus compared to the intense spiciness of a regular pepper jus. I’d suggest when choosing a red wine for the jus, that you choose a shiraz as it provides an added complexity to the jus and will itself provide a element of peppery notes, intensifying the overall flavour of the sauce. Unlike many other Australian herbs and spices, the Pepperberry can be used at the beginning of the cooking cycle.
750 ml (1 bottle) Shiraz 1 onion, finely diced ¼ bulb garlic 30g (2 tablespoon) pepperberry 1 bouquet garni 8lt beef stock salt
In a pot sauté the onion, garlic and half of the pepperberry in a little oil. 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 rest of the pepperberry, then strain with a fine sieve and season to taste.
The ultimate pepper sauce for lamb or beef dishes and is flavoured with alpine pepper from Tasmania
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The riberry imparts a sweet, clove and cinnamon like flavour into the jus
Pepperberries are a small black fruit, the size of a pea which contain numerous small seeds which have a fragrant and spicy taste.The best way to describe the taste of eating a whole pepperberry is an initial pleasant fruit taste with no heat, then its like a hand grenade going off in your mouth.
The general rule of thumb is to only cook with a wine you would be happy drinking. Your finished dish is only going to be as good as the ingredients that go into it, so make sure you avoid cheap wines for cooking with.
The Australian Menu Planning Guide provides 48 pages of dishes and concepts for restaurants, hotels, conference, function and venue caterers who are interested in discovering ways to integrate Australian native ingredients into their menus.
