Straight from the peppermill grind black pepper over buttery grilled field mushrooms, honey carrots, steamed asparagus, maple glazed spring onions, and sauteed corn,
Vietnamese BBQ Chicken – Serves 4
Grind or blend 2 tbsp toasted black peppercorns with 3 tbsp lemongrass (chopped), 1 green chilli, 3 tbsp ground turmeric, 1 tsp each ground cumin, chilli powder and Chinese five spice, add 6 garlic cloves, 1 tsp sea salt, and 1 onion (diced). Add 2 tbsp fish sauce, 2 tbsp oil and grind to a coarse paste. Use paste to marinate 1 kg chicken thighs for 1 hour (refrigerated). Barbecue or grill and serve topped with torn lime leaves, or Vietnamese mint.
Black pepper goes well with warmed fruits like plums, mango, quince, pineapple, or strawberries.
Pickling spice - combine 1 cup rice vinegar, 1 cup water, 1 tbsp sea salt, 1 tbsp sugar, 1 tbsp black peppercorns, 1 tbsp mustard seeds, 1 tbsp coriander seeds, 1 bay leaf, 1 tspn chilli flakes. Bring the brine to the boil, pour over prepared vegetables into sterilized jars, then seal. Refrigerate for 48 hours. Use for pickling cucumbers, carrots, baby onions, fennel, beetroot, cauliflower.
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