PERTH PEPPER AND PESTLE 
MAIN ENTRÉE RECIPES

This page contains recipes for:
Tickle Me Tender Ribs
Mint Crusted Short Leg of Lamb
Elegant Venison Tenderloin Medallions with Merlot Pink Peppercorn Sauce
Pork and Lime Skewers with Thai Pepper Sauce
Thai Mango Red Pepper Sauce with Chicken Mango Skewers
Moroccan Chickpea Tagine
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Tickle Me Tender Ribs

Put the spare ribs in the wok and add enough cold water to cover.  Bring to a boil over medium-high heat, skimming any scum that rises to the surface.  Cover and simmer for 30 minutes, then drain and rinse the ribs.

Rinse and dry the wok and return the ribs to it.  In a bowl, blend the orange juice with the jar of Perth Pepper and Pestle Hunan Black Bean Dipping Sauce until smooth.  Add the green onions, orange zest, and sesame oil.  Stir well until mixed thoroughly.  Pour the mixture over the spare ribs in the wok and stir gently until the ribs are lightly coated.  Place over a moderate heat and bring to a boil. 

Cover then simmer, stirring occasionally for 1 hour, or until the ribs are tender and the sauce is thickened and sticky.  If the sauce reduces too quickly or begins to stick, add orange juice, 1 tbsp at a time until the ribs are tender.  Adjust the seasoning to taste, then transfer the ribs to a serving plate and garnish with sesame seeds and basil.  Serve and enjoy!

Mint Crusted Short Leg of Lamb

Preheat oven to 450º F.    Liberally sprinkle lamb with salt / pepper and coat with crushed garlic.  Place into preheated hot oven to sear outer surfaces, about 20 minutes.  Remove from the oven and spread generously, with a coat of mustard, pressing lightly to adhere.  Return to oven for about 5 minutes to dehydrate the mustard coat.  Then remove mustard-coated lamb from oven, and reduce temp to 250º F.

Crust:

Mix all ingredients together.  Spread the crust mixture ove the mustard layer and return lamb to oven and cook until desired doneness.  Medium rare, internal temp 295º F (about 45 minutes).  When done, crust will be lightly golden brown, however, you may need to brown it further under the broiler, depending on your cooking time!!

Elegant Venison Tenderloin Medallions with Merlot Pink Peppercorn Sauce

Marinate 1" venison tenderloin medallions in melted (cooled) Verdi Epicurean Merlot Pink Peppercorn Wine Jelly for a minimum of eight hours, turning often.  Remove venison tenderloin from marinade, drain and reserve marinade.  Heat oil in pan until hot.  Add venison to hot oil and sear, just until well browned, on both sides...DO NOT scorch pan.  Remove venison to a warm platter.  Add reserved marinade to pan and de-glaze pan.  Allow marinade to come to a boil, scraping pan.  When a boil is reached add 1/2 to 1 cup of whipping cream and reduce heat to a simmer.  Continue simmering until slightly thickened (if your preference is for a more 'well done' meat, simply return the venison medallions to the simmering sauce and continue to heat gently).  Spoon cream sauce neatly onto preheated serving plate and arrange warm medallions attractively.  Gently spoon cream sauce down center of medallions, add a light endive salad, and you're ready to serve.  Enjoy and savour!!

Pork and Lime Skewers with Thai Pepper Sauce

 Soak eight bamboo skewers in cold water for 30 minutes.  combine Thai Basil or Thai Mango Red Pepper Jelly and coconut cream in saucepan and stir over low heat until all is melted.  Remove and cool in non-metallic bowl.  Add zest of lime, lime juice, cilantro and pork, tossing gently.  Cover and refrigerate for 20 minutes, turning occasionally.

Heat the grill (broiler) to medium heat.  Thread pork onto skewers, reserving marinade.  Sprinkle salt lightly over skewers.  Spread skewers slightly apart on an oiled grill tray, grilling them for 8-10 minutes or until cooked through, turning once.  While the pork is on the grill, bring marinade to a boil in the saucepan, reduce the heat and simmer for 5 minutes.  Once cooked, spoon sauce over skewers.  Sprinkle with salted peanuts and serve with fresh lime wedges.

Thai Mango Red Pepper Sauce with Chicken Mango Skewers

Soak six bamboo skewers in cold water for 30 minutes.  In a non-metallic bowl, mix fish sauce, thai mango jelly, peanut oil, cilantro, thyme, and lime juice.  Add chicken and toss well.  Cover and refrigerate 20 minutes, turning once or twice. 

Heat the grill to medium.  Thread chicken and mangoes, alternating them.  Place slightly apart on lightly greased grill and grill while basting for 8-10 minutes until chicken is cooked through.  Serve on a bed of rice noodles.

Garnish: Lime Wedges, lime zest, cilantro and mint.

Serves 6