Recipes with Black Pepper

Grilled White Pomfret with Pepper Paste

Ingredients

4 pomfrets (250 g each)

1/2 teaspoon of salt

½ teaspoon SPIC Black Pepper Pure Ground

1 clove garlic

2 tablespoons olive oil

¼ teaspoon sea salt

Juice of 1 lime

1 sprig coriander leaves

Method

Wash and clean the pomfrets. Rub with salt, brush lightly with cooking oil and grill over charcoal fire.

For the Pepper Paste

Blend the SPIC Black Pepper Pure Ground, garlic and oil thoroughly. Add salt and lime juice. Serve the pepper paste separately.

Alternatively, you can rub the fish with pepper paste, wrap in a banana leaf and bake in the oven for 10-15 minutes at medium heat.

Garnish with coriander leaves.

Serves 4.

Chicken Salad With Coconut Dressing

Ingredients

300g boiled chicken, cut into cubes

80g cubed pineapple (fresh or canned)

20g raisins

30g roasted cashew nuts

1 teaspoon SPIC Whole Black peppercorns

2 tablespoons SPIC Green peppercorns in Brine, drained and chopped

Dressing

60ml coconut water

2 teaspoons lime juice

2 tablespoons olive oil

Method

Pour coconut water in a pan, bring to boil and reduce to 1/3. Remove from heat and let it cool. Add lime juice and slowly whisk in the olive oil.

In a bowl, mix boiled chicken with pineapple cubes, raisins, cashew nus, SPIC Whole Black peppercorns and chopped SPIC green peppercorns.

Add in coconut dressing. Serve with papayas.

Serves 4.