Maximising the flavoursome tastes of Tasmanian Mountain Fish Pepper

AT TABLE

Sprinkle Tasmanian Mountain Fish Pepper on fried, baked or steamed fish. A squeeze of lemon juice will bring out the heat and the full flavour of the pepper.

IN THE KITCHEN

Mountain Fish Marinade

Juice of a large lemon or 3 limes
50ml olive oil
1 teaspoon Tasmanian Mountain Fish Pepper (maximum!)
2- 3 cloves garlic, well crushed.
Salt to taste

Put all ingredients in a well-sealed jar and shake vigorously, cocktail-bar style, for at least a minute.

Pour over fish fillets or cutlets and leave for 15-20 minutes, turning them at least once before grilling or frying.

Leftover marinade can be stored in the refrigerator for future use. If ingredients separate during storage, a good shake will restore the original consistency.

Tasmanian Mountain Devilled Prawns
500g green prawns, peeled and veined
1 good teaspoon Tasmanian Mountain Fish Pepper
Half cup cornflour

50g chopped coriander, both leaves and roots

Place prawns on paper towel, cover them with more paper towel and pat them dry.

Mix pepper and cornflour together in a bowl, toss in the prawns and shake until they are well coated.

Combine the wine, fish sauce and honey in a bowl.

Soften the shallots and garlic in the oil in a wok or deep frying pan.

Then add the prawns, turn up the heat and stir-fry them until they begin to curl — this will take only a couple of minutes.

Pour in the honey, fish sauce and wine mixture and cook for a further minute.

Once the liquid has thickened somewhat, add the chopped coriander, allow 30 seconds more and then pour in the coconut cream. Serve with rice.

Getting the most out of Tasmanian Mountain Curiously Hot Pepper

AT TABLE

Sprinkle Tasmanian Mountain Curiously Hot Pepper on breakfast eggs, tomatoes and sausages to awaken your palate and stimulate the flow of digestive juices. It is particularly warming on cold mornings.

IN THE KITCHEN

Tasmanian Mountain Marinade

200 ml red wine — the rougher the better
50 ml olive oil
1 teaspoon Tasmanian Mountain Curiously Hot Pepper (maximum!)
2- 3 cloves garlic, well crushed
Large dash of Worcestershire sauce
Salt to taste

Put all ingredients in a well-sealed jar and shake vigorously, cocktail-bar style, for at least a minute.

Pour over steaks, chops, kebabs and leave for 20-30 minutes, turning them at least once.

When grilling or on the barbeque, use the marinade to baste. Leftover marinade can be stored in the refrigerator for future use.

If ingredients separate during storage, a good shake will restore the original consistency.

Tasmanian Mountain Gravy
50g butter
1 tablespoon plain flour
150 ml beef or chicken stock
200ml red wine — the rougher the better
1 teaspoon Tasmanian Mountain Curiously Hot Pepper (maximum!)
2 teaspoons sugar
Large dash of light soy sauce
Salt to taste

Heat stock, wine, soy, sugar and salt until just simmering.

Melt the butter very slowly in a heavy pan — do not let it foam or burn.

Take the pan off the heat and stir in the flour with a wooden spoon to make a smooth paste.

Slowly pour the heated liquid into the pan, stirring as you do so.

Return the pan to very gentle heat and slowly bring to the boil until the gravy thickens.

Sprinkled on fried, baked or grilled fish Jade Salt imparts a maritime tang. Use it with lemon juice on oysters — just sprinkle and allow them to stand for 10 minutes in the fridge.

JADE MARINADE

Process the juice of a lemon, two tablespoons of olive oil, a clove of garlic and 5-10 grammes of Jade Salt in a blender. Pour it over fish fillets in a shallow dish and allow to stand for 15-20 minutes, turning the fish once or twice. Then grill and serve.

WITH FROZEN FISH

Freezing can remove a lot of flavour from fish, scallops and prawns. Jade Salt can help to reclaim the lost taste. When the fish is thoroughly thawed, place it in a bowl with one litre of water and 10 grammes of Jade Salt.

Let it stand for 10 minutes or more then remove the fish — do not rinse, just pat fillets or peeled prawns dry with paper towel and brush with oil and a tiny quantity of light soy sauce.

Prawns in the shell should be left to drain in the fridge