PERTH PEPPER AND PESTLE 
SUMMER ENTERTAINING RECIPES

 This page contains recipes for:
Summer Picnic Mini Meat Balls 
Beautifully Glazed Summer Ham
Pulled Pork PP&P Style!
Pressed Yogurt to Serve With Your Favourite Red Pepper Jelly
Tickle Me Tender Ribs
Sushi Salad with Wasabi Ginger Dressing (unbelievably awesome!!)
Pork and Lime Skewers with Thai Pepper Sauce
Thai Mango Red Pepper Sauce with Chicken Mango Skewers
Mustard Grilled Ham Potato Salad
Southwestern Grilled Corn
                                                                                             ...enjoy the scroll!!

 

Summer Picnic Mini Meat Balls  

Meatballs: 

500 Grams Lean Ground Pork	2 Large eggs
1/2 cup Fine Bread Crumbs	1 tbsp Sesame oil
1 Small Bunch Cilantro	1 pinch our Herbal Sea Salt
1 Small tin of Water Chestnuts	2 Tbsp light Soya Sauce

Sauce:

Roasted Garlic Red Pepper Jelly,  OR  Hunan Black Bean Dipping Sauce

Garnish: 

toasted sesame seeds

green onion chopped

In a bowl, beat eggs.  Finely chop chestnuts and cilantro then add to egg mixture.  Add sesame oil and salt.  Mix.   Add pork and mix again.  Add bread crumbs coating the pork.

Use a teaspoon to measure mixture portions.  Roll into small balls and place on wax sheet.  Warm pan and lightly coat with sesame oil.  Cook meatballs in batches, turning continuously, about  10 minutes per batch.  Heat your favourite jar of Red Pepper Jelly in shallow pot, add a bit of water to keep it slightly thin (when it cools it will thicken again).  Add batches of meatballs as they are cooked.  Serve warm and garnish with chopped green onion and roasted sesame seeds.
Yields approx 70 meatballs.
(Prepare beforehand, freeze, then thaw in warm Red Pepper Jelly) 

 

Beautifully Glazed Summer Ham

 If you're planning a day on the boat, this is a wonderful recipe to prepare in the morning.  Easy to prepare and goregeous to serve.  Keep it cool while you're enjoying your day and dinner 's a breeze....even to invite the crowd over !!  Potato salad is always the  favorite, but why not present a simple green bean medley with marinated Jarlsberg cheese !  We've received a lot of email thank you's for this one....

1- 5 lb ham, preferably a Toupie for the summer, but definitely ,a bone-in shoulder for the fall !!

1/2 jar Perth Pepper and Pestle Sweet Mustard, or classic Dijon  1/2 jar Horseradish Black Peppercorn Red Pepper Jelly

Cook ham as per insturctions and during the last 20 minutes begin the glazing process.

Remove ham from the oven and drain most of the water from the roasting pan.  Brush the ham completely with a thin coat of Perth Pepper and Pestle Red Pepper Sweet Mustard (flavour of your choice).  Return to the oven to dehydrate this mustard, about 5 minutes.  Repeat with another coat and return it again to the oven to dry out the mustard again. This process ensures the jelly will stick to the ham and not end up in the bottom of the pan !!...honestly !!

Now it is ready to be glazed, with Perth Pepper and Pestle Red Pepper Jelly, of course!!!  Carefully coat the ham with the red pepper jelly ,straight from the jar.  DO NOT melt the jelly first.  There is also no need to continue to bake at this point.  If you are very careful with spooning on the jelly, there will be NO jelly in the bottom of your pan...Guaranteed!!!  the important thing is to establish the mustard layer first, as it will become a sponge to the jelly!

 

 Pulled Pork PP&P Style! 

5 Kg pork shoulder	Garlic Powder
Liquid smoke, mesquite/hickory	Paprika
Salt and Pepper	Favourite PP&P Red Pepper Jelly

Preparing Pulled Pork:

Season surface of pork roast with salt, pepper, garlic, and paprika onto roasting pan.  Add boiling water to bottom of pan and add liquid smoke to the water (several good shakes).  The cover pan tightly with foil. 

Roast at 350º F for about 30 minutes, the at 290º F for about 3 hours, until tender.  Remove from oven, loosen foil and allow to cool just until able to touch.

Proceed to "pull" the pork apart into long shredded pieces, placing pieces into a very large bowl.  Add 1 jar of Perth Pepper and Pestle Smokey El Paso or your favourite flavour of PP&P Red Pepper Jelly and toss very gently but thoroughly, preferably with tongs***some of the liquid from the bottom of the pan can be used with the jelly once it has been reduced on high heat until well concentrated.

Once coated, place the pulled pork into an oven proof serving dish so pieces are standing up (you can also add a bit more red pepper jelly at this point for a decorative emphasis).  Broil pulled pork until nicely browned and heated through.....top with finely chopped green onions...serve with miniature pancakes or fabulous BBQ buns.  For further garnishing ideas, see our notes on the mini pancakes.  Especially for our Thai version!!!

Miniature Pancakes

2 cups flour	4 eggs
1 tbsp sugar	2 cups milk
1/2 tsp salt

Mix dry ingredients separate from wet, then whisk the two together to form a smooth batter.  For added flavour for your pancakes, add herbs and seasonings that will compliment the jelly you have chosen for your pulled pork.

• Hunan Black Bean Dipping Sauce: use 2 tbsp toasted sesame seeds, 1/2 tsp Chinese 5 spice, green onion, minced garlic, chopped fresh basil or chopped cilantro.
• Smokey El Paso: 1 tbsp of PP&P Mexican Hat Dance Spice, 1/4 cup chopped cilantro OR 1/4 cup chopped fresh basil, fine chopped red onion, green onion, shredded cheddar cheese, kernel corn.
• Thai Basil: as with the above jellies, chopped fresh cilantro or bail are fabulous, but what a difference a little grating of fresh lime rind, and crushed peanuts can do!!

Preparation:

Cover and refrigerate batter for at least one hour before proceeding.  Simply pan fry the pancakes in a very, very, very slightly oiled Teflon fry pan ***be sure to twist pan to ensure the thinnest possible pancake.  Make each pancake the size you'd like to serve OR make them very large and cut/punch them afterwards into smaller rounds that would be served as an appetizer, by using a large mug/drinking glass.

Allow each pancake to cool individually on a bake rack until the next pancake is cooked and then stack as you go.  Be sure the pancake is completely cooled or they will stick together.  You may want to serve a complimentary sauce on the side for an additional decorative/flavour effect.  For example, Hoisin sauce (put into a squirt bottle) or perhaps a Mexican Hate Dance Sauce or thin Taco sauce also in a squirt bottle...even sour cream!!

  

Pressed Yogurt to Serve With Your Favourite Red Pepper Jelly

Simply invert Astro Balkan yogurt into a normal size kitchen strainer and set over another deep container to sit overnight in the refrigerator, to drain.  Be sure to cover with saran-type wrap.  The next day the yogurt will have drained a considerable amount of liquid, however if it is left for yet another day, it will be that much more dense and more of the consistency of cream cheese.  An additional day will make it thicker as well and will be suitable for many other applications as well, (ie. cheesecake!)

The is a great compliment to all flavours of Perth Pepper and Pestle Red Pepper Jelly....and infinitely more nutritious than cream cheese!

 

Tickle Me Tender Ribs

2lb pork side spare ribs, cut in 3" pcs	1 jar Hunan Black Bean Dipping Sauce
60ml orange juice	Zest of 1 small orange
3-4 green onions, chopped	salt and pepper to taste
1 tsp sesame oil	2 tbsp toasted sesame seeds
	1/2 cup fresh basil, chopped

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!

 

Sushi Salad with Wasabi Ginger Dressing

6 cups cooked Sushi sticky rice (room temp)	1 cup crab (imitation)
1/2 jar Wasabi Ginger Red Pepper Jelly	2 tbsp Mayonnaise
6 sheets Nori seaweed, cut in small pieces (easiest to cut with scissors)	2 tbsp Light Soya Sauce (Japanese)
1 tbsp Rice Wine Vinegar (optional)	2 tbsp Sesame Seeds (toasted)
1/4 cup Pickled ginger, cut into slim strips	Red Caviar
1/2 Cucumber (slim strips)	Nori, very finely grated
1/2 Carrot (ribboned with a zester)	Freshly prepared Wasabi (optional)
1/2 Avocado (thin slices)

Allow rice to cool at room temperature.  Do not refrigerate to hasten the cooling process.  Melt the jelly in a medium bowl and add the rice wine vinegar.  Then add the pieces of Nori to the melted jelly.  This will re-hydrate the Nori and keep the pieces from clumping.  Now add the hydrated Nori to the cooled sticky rice.  Toss lightly.  It is very important with this salad to toss only as is necessary to lightly blend.

Next add the ginger, cucumber, carrot, avocado, mayonnaise, and crab to the rice, sprinkle the soya sauce... if desired, spread a light coating of Wasabi over the rice and toss lightly.  DO NOT OVER MIX.  It is okay if it is inconsistent.

Serving options:

• If you are interested in serving this salad as a cut shape, empty salad onto a flat cutting board and pat down (condense) to about 1/2" to 1" high.  Cover well with saran and allow to cool in the refrigerator at this time.  Once cooled, use cookie shapes to punch out your pieces.
• If you are interested in serving neat mounds, scoop salad into the bottom of narrow tea cups and pat down to condense.  Then cover with saran and cool in the refrigerator til ready.
• or pat the salad down into the bowl it was prepared in, cover with saran and allow to cool completely, in the refrigerator.  Once cooled, this salad can then be scooped onto small plates using an ice cream scoop.
• or use lightly oiled, short, tin cans as a form,...fill, cover, then cool.  When cool, simply pop them out onto cucumber slices or rice crackers.

To decorate:  there are many possibilities here.  Of course, it will depend on the rest of the menu, which one(s) to use:

• use short wisps of chive
• or sprinkle with sesame seed, red caviar, fine Nori, and a fresh dab of Wasabi

 

Pork and Lime Skewers with Thai Pepper Sauce

1 cup light coconut cream	Zest of 1 Lime
3 Tbsp Lime Juice	Chopped Fresh Cilantro
1lb 10 oz pork fillets, cut 2 cm cubes	Thai Mango or Thai Basil Red Pepper Jelly
Salt to season	Chopped salted peanuts

 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

4 Tbsp Fish Sauce	4 Tbsp Lime Juice
Thai Mango Red Pepper Jelly	1lb 10 oz chicken thigh fillets, cut 3 cm cubes
1 1/2 Tbsp Peanut Oil	2 firm mangos, peeled and cut 3 cm cubes
4 Tbsp Chopped Cilantro	8 Lime wedges
1 Tbsp finely chopped Thyme	Chopped mint

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

 
Mustard Grilled Ham Potato Salad

Mustard Grilled Ham

2 to 3 lbs boneless ham	8 tbsp PP&P mustard of your choice
3 tbsp oil

Trim the outside tough "skin" of ham.  Rip ham into very large chunks.  In a bowl, mix mustard and oil.  Toss ham chunks into mustard mixture (depending on size of ham, add more coating).  Place onto foil / parchment paper & broil til lightly charred.  Turn pieces of ham and continue broiling until other side is also nicely charred.  Remove from oven.  Arrange attractively on plate & serve immediately.

Potato Salad

8 boiled new potatoes (preferably skin on)	4 cups mustard grilled ham
1 medium onion, thinly sliced	2 cups asparagus, cut in 1" pcs (optional)
1 cup celery, finely chopped	finely chopped green onion (optional)

Optional Ingredients: Hard boiled eggs, radish, carrots, peas, green peppers, red roasted peppers...

Dressing:

1/2 cup PP&P mustard (any flavour)	4 slices crispy cooked bacon, chopped
1/2 cup sour cream (or mayo, or 50/50)

Chop potatoes coarsely.  Add all other ingredients of your choice.  In a seperate bowl, combine all ingredients for dressing and add to potatoes and other ingredients.  Garnish with asparagus and finely chopped green onions.       Enjoy.....
 

Southwestern Grilled Corn

Many times my preparation of this recipe was on the barbeque. However, recently
I’ve found that it is infinitely easier to grill it under the broiler in my kitchen... the smokey,
mesquite flavours in our Mexican Hat Dance Spice gives us that savoury, just-barbequed
flavour.