Friday, August 17, 2012
Sometimes It’s The Simple Things - Sichuan Salt and Pepper
I am thinking this is perfect lightly sprinkled over anything at the moment including chocolate chips cookies, but, perhaps my favourite way to enjoy is sprinkled over brussel sprouts, lightly stir fried with a hit of garlic, squeeze of lemon and topped with crunchy almonds, roasted capsicum, avocado and tempeh.
Sichuan Salt and Pepper
Inspired by Mark Jensen
Then Urban Cook
Makes 2 - 3 Tbs
2 Tbs Coarsely Ground Sea Salt
1 Tbs Sichuan Peppercorns
In a heavy based frypan dry roast the place the salt and sichuan peppercorns
Roast y until aromatic
Cool, then grind to a fine powder in a mortar and pestle
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I just love these photos Shez xxx
ReplyDeleteThat would add such a great kick of flavour indeed! Great photos!
ReplyDeleteI love Sichuan flavours, the heat is my best friend I think and this simple salt recipe will become one of my kitchen staples, used instead of the regular salt and pepper combo. Gorgeous pics too Sherilyn.
ReplyDeleteIt sure is a winning combination. I've used it before and just marvel at the delicious simplicity. Lovely photos.
ReplyDeleteI'd say most of the times it's the simple things :)
ReplyDeletePretty pictures!! I love the salt & pepper mix you get for squid ... pepper + salt + sichuan pepper. Eat it on anything to make it zing :)
ReplyDeletethis looks delicious! and love the photos as always.
ReplyDelete