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Dorrigo Pepper adds another dimension to cooking.

Saffron and Dorrigo pepper Snaps

15 saffron tread
50ml hot water
120g Soft Butter
2 Egg whites
30g Sugar
¼ Teaspoon Salt
120g Plain Flour
25g Grated Parmesan
1 Tablespoon Native pepper

1. Put saffron in hot water for 2hours
2. Beat butter, egg whites, sugar and salt until well combined.
3. Fold Plain flour, Parmesan and pepper into egg and butter mix.
4. Add some of the Saffron water to taste in the mix
5. Spoon the mixture the size of a 50 cent coin
6. On grease proof paper and bake for 6-8 minutes.

Pre-heat oven at 200 Celsius

Both the seeds and the leaf are edible.
Both seed and leaf can be used fresh or dried.
Pepperberries can be used where you might use black pepper.
The berries are, however, much hotter than black pepper, with a pepper warmth that takes a good minute to kick in, and then leaves a lovely berry aftertaste which is very moreish.
Pepperleaf has a rich, herby pepper flavour. Use whole leaves instead of bay leaves to add flavour to slow-cooked dishes such as stews or sauces.
Add dried leaves where you might use ordinary pepper but need less bite.
Pepperberries add an intense pink/purple colour to anything they’re used in.
The berry-like flavours of both the dried and fresh pepperberry makes it surprisingly good in sweet dishes, complementing berries, chocolate, and other rich, "dark" flavours.
Dried berries are hotter than the more common peppers - use sparingly. For example, if a recipe called for 12 peppercorns, try 8 or 9 pepperberries initially.
Pepperberries can be used in most pepper grinders. We have had some reports they are too large for some grinders, but this is not common.
They crush well in a mortar and pestle, or with the flat of a knife.

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