| Preperation and Usage: | For a baste for scallop and bacon kebabs, mix clarified butter with olive oil and infuse over a low heat with Pink Peppercorns and crushed garlic. Brush over kebabs before and during cooking.
Combine Pink Peppercorns with chopped bacon, parsley, one peeled and chopped lemon and sea salt and use as stuffing for trout or salmon.
Fry diced onion in butter with Pink Peppercorns, beef stock, mustard and double cream. Reduce and use as a sauce for lamb, beef or pork. |
