PERTH PEPPER AND PESTLE
HORSERADISH BLACK PEPPERCORN RECIPES

This page contains recipes for:
BBQ'd Horseradish Black Peppercorn Grilled Cheese
Savoury Creamcheese for Horseradish Black Peppercorn Red Pepper Jelly
Perth Pepper and Pestle Glazed Tri-Colour Beets

                                                                              ...enjoy the scroll!!

BBQ'd Horseradish Black Peppercorn Grilled Cheese

8 thick slices Italian bread	vine-ripened tomatoes, thinly sliced
butter	basil leaves
slices of smoked cheddar cheese	Horseradish Black Peppercorn Red Pepper Jelly

Preheat a barbecue flat plate or grill plate to medium.  Spread each slice of bread with butter and place on grill, butter-side down.  Add smoked cheddar, tomato, basil and Horseradish Black Peppercorn Red Pepper Jelly on the bread and add the second piece of bread (with the butter-side) up.  Tie the sandwiches together with kitchen string.

Place the sandwiches on the hotplate, pressing them down firmly with a spatula.  Grill until golden brown.  Turn and cook the other side for another two minutes or until it is also golden brown and the cheese is melted.

Serve with mixed green salad.

Serves 4

Savoury Creamcheese for HORSERADISH BLACK PEPPERCORN RPJ

1/2 McLaren's Cold Pack Cheddar	1/4 tsp cayenne pepper
250 gm Philidelphia Cream Cheese	3 drops liquid smoke
1/2 tsp highest quality paprika	1 cup chopped ham

At room temperature, lightly blend the Philidelphia Creamcheese and the McLaren cheddar cheese until smooth.  Thoroughly blend in the paprika, cayenne and the liquid smoke until smooth.  Add the chopped ham and chill til ready to serve.

Perth Pepper and Pestle Glazed Tri-Colour Beets

4 medium red beets, stocks removed	4 tbsp Horseradish Black Peppercorn or Moroccan Tangerine RPJ
4 medium yellow beets, stocks removed	4 tbsp crumbled Goat cheese OR Feta
1 tsp salt	4 tbsp chopped walnuts (optional)
1/2 tsp ground black pepper

 Preparation: Place scrubbed beets into just enough water to cover and gently boil til just tender.  Drain and allow to cool, only briefly though.  To peel the beets, simply use a clean dishcloth and rub off the loose skin, stalk end and stem... s-o-o-o-o easy !! (with the cloth they're not too hot to handle).  Once peeled, cut into desired shape OR if small, leave them whole.  Then toss with the jelly and allow to marinade for a few hours or overnight.  Sprinkle with crumbled feta and toasted walnuts. 

The beets can be served hot or at room temperature...they are fabulous !!  ...and very pretty !!
You may want to separate some of the yellow beets from the red ones to preserve the yellow colour...if you leave a few, you will have a tri-colour beet dish !!  ....very, very pretty !!