Tasmanian Pepper Berry Recipes
Creamy mushroom and Native Pepper Sauce
4 chicken breasts
350g mushrooms
1/2 cup cream
1 tblsp chopped chives
1/4 - 2 teaspoons ground native pepper berries
1/2 cup chicken stock
2 cloves crushed garlic
1 tablespoon worcestershire sauce
knob of butter
Pan fry the chicken in oil or butter until cooked, remove from pan
and set aside covered to keep warm.
Add butter to pan with mushrooms and saute until golden and soft.
Add chicken stock , cream, garlic and worcestershire sauce.
Bring to boil, cook for 5 minutes stirring constantly until the sauce
thickens slightly. Stir in chives and native pepper, serve
immediately.
Also great with steak.
Pineapple and native pepper meat loaf
500g minced beef
1carrot, grated
1 onion, chopped
1 red capsicum, chopped
1 stick celery, chopped
2 cloves garlic, chopped
1/4 cup chopped fresh parsley
1- 1 1/2 cups breadcrumbs
2 tblsp worcestershire sauce
1 egg, beaten
2 tblsp tomato relish
2 teaspoons dijon mustard
2 - 3 tsp native pepper leaf, ground
salt to taste
GLAZE
1/2 cup water
1/4 cup worcestershire sauce
1/4 cup brown sugar
2 tblsp lemon juice
1/2 cup tomato sauce
3 tblsp pineapple juice
knob butter
Set aside 3 pineapple rings for top of meat loaf.
Chop a few more rings of pineapple into small chunks and combine with
remaining ingredients mixing well.
Line a loaf pan with baking paper for easy removal, arrange the
pineapple rings over bottom of loaf pan, spread meat mixture over
pineapple and bake uncovered in moderate oven for 30 minutes.
Turn out meat loaf onto a tray and pour over glaze.
Bake for a further 30 minutes until firm and cooked through, basting
occasionally with the glaze.
GLAZE
Combine all ingredients in saucepan and bring to boil, simmer for 5
minutes.