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.
