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Cooking with Tasmannia lanceolata
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Posted by Jamus_S SA Australia (My Page) on Thu, Feb 12, 04 at 0:13
| Does anyone have any recipes, experience, experiences (good or bad) cooking with Tasmanian pepper? I've cooked with it once with very pleasing results, but was dissapointed with the lack of pungency/heat in the finished dish. |
Follow-Up Postings:
RE: Cooking with Tasmannia lanceolata
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| Dear Jamus, what a wonderful flavouring this herb is, and I am pleased to harvest it fresh for you if you should wish. As for recipes it goes very well with Vietnamese and Thai soups. John |
RE: Cooking with Tasmannia lanceolata
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Dear John, thankyou for your kind offer! I would be interested in obtaining some from you if it wasn't too much trouble. What can I share with you to make it a fair swap? Do you have Vietnamese laksa mint? What about lemon myrtle leaves? I have a good source of these which are another brilliant aust. native herb. Let me know what you're interested in and we'll work something out.
Regards,
Jamus |
RE: Cooking with Tasmannia lanceolata
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Hi Jamus, Are you using the leaves or berries? I have found that the leaves are quite mild - good for kids - but the berries are almost overpoweringly spicy and must be used with caution. Makes a stunning addition to a mixed pepper sauce for steak - I rarely measure quantities but its a bit like this -
1 can green peppercorns
small handful black peppercorns
10 tassie pepperberries - crushed
500 ml cream
salt
Quickly fry the peppers to release the aroma and add cream & salt - simmer gently till thicker and reduced by about half. Serve over red meat.
I also have some recipe books for bushfoods that include some for tassie pepper although I have not tried them, If you are interested I will forward some to you. All the best, Jus. |
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