PERTH PEPPER AND PESTLE
THE "PEPPER DOME" SANDWICH BAR

This page contains recipes for:
A'maize'ing Pepper Bread
Hunan Black Bean Dipping Sauce Fabulous Anytime Tofu
BBQ'd Horseradish Black Peppercorn Grilled Cheese
...enjoy the scroll!!

A'maize'ing Pepper Bread

4 eggs 1/2 cup melted butter

1 cup butter milk 1/4 cup olive oil

28 oz can creamed corn (Aylmer Brand) 1/4 cup vegetable oil

Preheat oven at 375º F.

3 well buttered foil loaf pans. In a large bowl, mix together white flour, corn flour, baking powder, baking soda, Mexican Hat Dance, sugar, cilantro, salt, coarse black pepper and valveeta. Then add green chillies, cheddar cheese powder, red pepper and green onion.

In another bowl, whisk eggs and remaining ingredients. Make a well in the dry ingredients and add the wet ingredients. Mix together just til moistened, then pour into prepared pans. Bake about 30-45 minutes, or until toothpick comes out clean. Remove from oven, cool 10 minutes, unmould, and continue to cool on a rack.

Serve with cheese and your favourite flavour of Perth Pepper and Pestle Red Pepper Jelly.

Hunan Black Bean Dipping Sauce Fabulous Anytime Tofu

1 block firm/extra firm tofu
1 jar Hunan Black Bean Dipping Sauce

Oil and Butter Toasted Sesame Seeds

Sesame Oil Green Onion, Cilantro, Basil

This recipe will become a staple in your refrigerator, either as a snack or as a "ready" ingredient to add to stir fry, salads and even to sandwiches.... let alone a favourite nibbly appetizer!!

Slice a block of firm/extra firm tofu lengthwise into slices that are less that 1/2" thick (about 5 per block). In a skillet, add a little oil/butter to which you have added some seasoning for flavour - remember that tofu is a suberb vehicle to absorb flavour. Pan fry for just a few minutes, until it is golden brown. DO NOT OVERCOOK (too long or too high) or it will toughen. Remove tofu from the skillet and cut into serving pieces, the more interesting the shape, the more appealing it will be (ie. in bite-size triangles). Cut into 1" strips is a convenient size for pita pocket sandwiches or salads.

Meanwhile, add a jar of PERTH PEPPER AND PESTLE Hunan Black Bean Dipping Sauce and heat to a low simmer. Add the cooked tofu to the jelly and gently poach very briefly. Remove from the heat and allow the tofu to marinade in the Dipping Sauce until ready to serve OR refrigerate until 1 hour before serving. Flavours are at their peak if tofu is served at room temperature or slightly warmer.

Be sure to try this recipe with our other flavours of Red Pepper Jelly for an interesting change...

For THAI BASIL or THAI MANGO: use Thai oils, fresh mint, crushed peanuts, bird's eye peppers (these are hot!!!), Hoisin Sauce, fresh cilantro/coriander.
For CURRY: use butter to pan fry and add fresh chopped cilantro and/or fresh basil. Poach in our Spicy Bombay Red Pepper Jelly and top with toasted pecans, ribbon coconut and mango.

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

3 cups white flour 1/4 tsp salt

1 cup corn flour 1/2 tsp coarse black pepper

2 tsp baking powder 1 cup Velveeta coarsely cut

1/2 tsp baking soda 1/2 113ml can chopped green chillies

2 tbsp PP&P Mexican Hat Dance Spice 1/2 cup cheddar cheese powder

1 tbsp sugar 1/2 cup red pepper chopped

1/2 cup chopped cilantro 2 green onions chopped