Radio New Zealand - Te Reo Irirangi o Aotearoa
24 May - 12:21 pm NZ
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Roasted Szechwan Pepper-Salt
Chef: Ruth Pretty as heard on Nine To Noon Tuesday 15 May 2012
Ingredients
- 29g (1/4 cup) Szechwan peppercorns
- 50g (1/2 cup) flaky sea salt
- ½ tsp dried chilli flakes
Method
Into a small heavy-based frypan place peppercorns, salt and chilli. Place over a medium heat and stir constantly till salt turns off-white and pepper begins to crackle.
Remove from heat and transfer to a spice grinder or mortar and pestle and grind to a rough texture.
Sieve to remove peppercorn husks and grind again to a fine texture.
Store in an airtight container away from direct sunlight for up to one month.
Food for Children
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- Double-layer Peanut Butter and Jelly Sandwich Cake
- Curly Wurlies with Pea Puree (fish)
- Cheat's Mince for Kids
- Best-ever Blueberry Muffins
- Sticky Gingerbread
- Chocolate Lollipops
- Dead Man’s Head
