Pink Pepper

Pink Pepper

These aren’t actually peppercorns at all but are instead berries that come from a South American shrub though they still have a peppery bite.

Flavour

the flavour is described as rather fruity, pine, juniper berry but more rounded reminiscent of chilli

Aroma

The aroma is described as woody, fragrant, earthy, spic, bright

Uses

Peppercorns have been used since antiquity, both for flavour and as traditional medicine. Black pepper is the world’s most traded spice and is one of the most common spices added to cuisines around the world. Its spiciness is due to the chemical compound piperine.

Allspice

Allspcie

Allspice, also known as pimenta, Jamaica pepper, Turkish yenibahar, or newspice, is native to the West Indies and the Caribbean. In fact, due to its finicky nature, it’s one of the few spices that are still exclusively grown in its native region. The name allspice refers to its compound aroma that seems like it’s a mixture of mace, clove, cardamom, and cinnamon. The berries are actually plucked when green and are cured in the blazing tropical sun on large concrete slabs until they turn black and their shells become fragrant with oil.

 

Flavour

the flavour is described as warm and sweetly pungent with peppery overtones as well as hints of juniper and peppercorn. Allspice carries a bit of heat as well

Aroma

The aroma is like a combination of mace, clove, cardamom, and cinnamon

Uses

Whole allspice berries have a place in preserved goods and play an important role in spice blends and rubs like jerk seasoning and garam masala. In addition, it plays a central role in many North American pastries such as gingerbread cookies and pumpkin pie.

Whole berries can be ground up and toasted for a fresher, more intense allspice flavor than pre-ground allspice. Whole allspice berries are also essential for proper pickling

Green Pepper

Green Pepper

Green peppers are prematurely harvested are considered to be the mildest in flavour compared to the other colours. 

Flavour

the flavour is described as piquant and fresh with a crisp sweetness, green grass.

Aroma

The aroma is described as bright, lively, and spicy

Uses

Peppercorns have been used since antiquity, both for flavour and as traditional medicine. Black pepper is the world’s most traded spice and is one of the most common spices added to cuisines around the world. Its spiciness is due to the chemical compound piperine.

Red Pepper

Red Pepper

These peppercorns, left to fully ripen on the vine, turn a brilliant shade of red. It’s rare to find red peppercorns as is; they’re typically dried to then develop a black coat, or dried and stripped of their coat to become white peppercorns.

Flavour

the flavour is described as pungent, earthy, hot, woody, brash.

Aroma

The aroma is described as woody, fragrant, earthy, spicy

Uses

Peppercorns have been used since antiquity, both for flavour and as traditional medicine. Black pepper is the world’s most traded spice and is one of the most common spices added to cuisines around the world. Its spiciness is due to the chemical compound piperine.

White Pepper

White Pepper

White pepper and black pepper are actually the same fruit, sourced from a flowering vine. The only difference between them is how they are processed. Black pepper is formed when the fruits are picked when nearly ripe and are the roasted or dried out in the sun until the hulls turn dark black. For white pepper, the hull is removed during a cleaning process before it’s dried out.

Flavour

the flavour is described as a spicy heat and more earthy and musty.

Aroma

The aroma is described as woody, fragrant, earthy, spicy

Uses

Peppercorns have been used since antiquity, both for flavour and as traditional medicine. Black pepper is the world’s most traded spice and is one of the most common spices added to cuisines around the world. Its spiciness is due to the chemical compound piperine.

Black Pepper

Black Pepper

Historically, black pepper is one of the most valuable spices that was ever traded. Peppercorns were often used as a commodity money in place of actual coin. So precious and expensive were they that in ancient Rome, you could have a rival killed for a mere handful of them. Land was often granted for 1 peppercorn as a result of how valuable this spice was considered.

The “seeds” are harvested from the flowering pepper vine which is referred to as Peppercorns these are dried and used ground, whole and cooked.

Flavour

the flavour is described as pungent, earthy, hot, woody, brash.

Aroma

The aroma is described as woody, fragrant, earthy, spicy

Uses

Peppercorns have been used since antiquity, both for flavour and as traditional medicine. Black pepper is the world’s most traded spice and is one of the most common spices added to cuisines around the world. Its spiciness is due to the chemical compound piperine.

Coriander Seeds

Coriander

The “seeds” are actually dried fruits of the coriander plant and are referred to as Coriander Seed where as the fresh plant can be known as Coriander, cilantro and Chinese parsley.

Coriander also comes as a powder but loses it’s pungency quite quickly in this form.

Flavour

the flavour of coriander seeds have a lemony citrus flavour when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and citrus flavoured.

Aroma

The aroma varies slightly from variety to variety but the general consensus if woody and lemony

Uses

Coriander seeds are incredibly versatile but will be most commonly found in curry pastes and bbq rubs

AFRICAN STYLE LAMB CHOPS WITH RUSTIC FRIES & CHIMICHURRI

AFRICAN STYLE LAMB CHOPS WITH RUSTIC FRIES & CHIMICHURRI

YOU WILL NEED

LAMB

  • 16 EA Lamb Chops/Cutlets
  • Olive Oil Extra Virgin
  • ½ PACK SERENGETI GOURMET SEASONING
  • ½ TSP Sea Salt
  • ⅛ TSP Black Pepper

CHIMICHURRI

  • 50 G Parsley, stalks removed
  • 2 SPRIGS Mint
  • 1 TBSP Thyme, stalks removed
  • 1 EA Red Chili, seeds removed
  • 3 CLOVE Garlic crushed
  • ½ CUP Olive Oil Extra Virgin
  • 1 EA Lemon, zested
  • 1 TBSP Sherry Vinegar
  • ¼ TSP Sugar
  • ⅛ TSP Seas Salt

RUSTIC FRIES

  • 4 EA Potatoes (large)
  • ¼ TSP Sea Salt
  • ¼ TSP Black Pepper
  • Olive Oil Extra Virgin

 

TO MAKE

 

Preheat the oven to 200°C.

To make the sauce, finely chop the parsley, mint, thyme, and chilies. Combine the garlic, Extra Virgin Olive Oil, lemon zest, vinegar and sugar and set aside for the flavours to infuse. Season with Sea Salt.

Wash and cut the potatoes leaving the skin on into 1 cm fries. Place the fries onto a lined oven tray and season with salt and pepper and drizzle with extra virgin olive oil. Toss to coat, the bake until tender. 25-30 minutes.

While the potatoes cook, drizzle the lamb with Extra Virgin Olive Oil and season with Sea Salt, Black Pepper and SERENGETI GOURMET SEASONING.

Heat an ovenproof pan over high heat and sear the chops on both sides until nicely browned. Place the pan in the preheated oven for 5-10 minutes until nicely cooked to your liking. Remove the pan from the oven and allow to rest for 5 minutes.

Serve with chimichurri sauce and rustic potato chips.

CRUSTED LAMB SKEWERS WITH DILL FLATBREADS & GARLIC YOGHURT

CRUSTED LAMB SKEWERS WITH DILL FLATBREADS & GARLIC YOGHURT

Great for a hot summers day! Fresh full flavours will transport you to the Mediterranean.

YOU WILL NEED


LAMB

  • 600 G Lamb Fillet trimmed of fat and cut into bite-sized pieces
  • 1 EA Lemon Juiced
  • 1/2 PACK GYROS GOURMET SEASONING
  • Extra Virgin Olive Oil
  • PINCH Sea Salt
  • PINCH Black Pepper

FLATBREADS

  • 150 G Natural Yoghurt
  • 175 G Self-Raising Flour plus extra for dusting
  • 1/2 TSP Baking Powder
  • 1/2 BUNCH Dill (small) chopped
  • Oil for Brushing and Frying
  • GARLIC YOGURT
  • 150 G Natural Yoghurt
  • HAND FULL Dill chopped
  • 1/2 EA Cucumber deseeded & finely chopped
  • 1 EA Garlic Clove crushed

TO MAKE

Heat the oven to 240C conventional / 220C fan forced / gas mark 8.

Toss the lamb pieces in a bowl with the GYROS GOURMET SEASONING, lemon juice, and some salt and pepper. Leave to marinate for 1 hour.

To make the flatbreads, put the yogurt into a bowl and mix in the flour, baking powder, dill and ½  tsp of salt. Knead briefly to bring together as a dough, then leave in a covered bowl for 30 minutes.

To make the garlic yogurt, combine all the ingredients in a bowl, season, then chill.

Divide the dough into 4 and roll each out to 18cm circles on a lightly floured work surface. Heat a heavy non-stick frying pan over a medium-high heat. Lightly brush 1 flatbread with oil and cook in the pan for 2-3 minutes on each side or until it puffs up and turns a golden colour. Keep warm, wrapped in foil in side a tea towel, while you cook the rest.

Thread the lamb pieces onto 4 long metal skewers and balance across a shallow foil-lined baking tray, ensuring the lamb does not touch the base. Cook for 15minutes or until starting to catch and char at the edges. Rest for 5 minutes under foil then serve with the flatbreads and garlic yogurt.

 

Dixie Fried Chicken with Slaw and Spicy Mayo