Radio New Zealand - Te Reo Irirangi o Aotearoa
25 May 2012 - 10:09 pm NZ time
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Prickly Ash
Chef: Jacob Brown as heard on Afternoons Friday 3 February 2012
Tags: seasoning
Ingredients
- 2 Tbs Sichuan pepper corns
- 3 Tbs sea salt
Method
Heat pepper corns and salt in a pan over a mediun heat until aromatic ( aprox 1 - 2 minutes). Stir constantly to avoid burning. Remove from heat and grind to a fine powder with a motar and pestle.
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- 30 Minute Roast Chicken and Veg
- Mozarabe Roast Chicken
- Roast Leek and Lemon Chicken Thighs
- Braised Lamb Shanks with Potatoes, Silverbeet and Preserved Lemon
- Slow Roasted Leg of Lamb
- Gigot Provencal – Oven Roasted Leg of Lamb
- Roast Duck with Glazed French Fancy Figs and Crushed Kumara
- Blackened Thai Roast Duck
- Braised Pork Cheek, Fake Cinnamon, Compressed Apples
- Roast Pork with Fennel
- Roast Wild Pork with Sun-Dried Tomato Pesto on Kumara, Tomato and Onions
- Standing Rib Roast
- Rib-eye Roast with Moroccan Flavours
- Braised John Flynn Beef Short Ribs
- Roasted Rhubarb
- Five Spice Roasted Fresh Figs
- Roast Quinces