Kiwifruit with Roasted Szechuan Pepper Salt
This may sound odd but simply try it as it is magic in the mouth, and moreish. Remember tomato is a fruit but eaten as a vegetable!
Olive oil made from manzanillo olive varietal, or a blend of varietals with manzanillo in it, tends to have a lighter, fruiter flavour than many olive oils. It is very compatible with kiwifruit as it quells the acidity.INGREDIENTS
500g-600g (6) large green kiwifruit
30ml (2 tbsp) extra virgin olive oil
1-2 tsp Roasted Szechuan Pepper Salt
· Top and tail kiwifruit and peel. Slice horizontally into 3-4 thick rounds being careful to discard the woody end piece. Divide slices into six small serving ramekins.
· Just before serving drizzle with oil and sprinkle with Roasted Szechuan Pepper Salt. Accompany each ramekin with decorative picks or cocktail forks.
· Serve as soon as possible.
Roasted Szechuan Pepper Salt
Szechuan peppercorns produce a slight tingly effect in the month. If you wish also use this spice mix on oranges, tomatoes or cooked potatoes and eggs.INGREDIENTS
30g(1/4 cup) Szechuan peppercorns
50g (1/2 cup) flaky sea salt
1 dried red chilli (seeds removed and finely chopped)
· Into a small heavy-based frypan place peppercorns with salt and chilli. Place over a medium heat and stir constantly until salt turns off-white and pepper begins to crackle.
· Remove from heat and transfer to a spice grinder or mortar with pestle and grind to a rough texture. (If no spice grinder, or mortar with pestle, place on a firm board and pound with a meat hammer.)
· Sieve to remove peppercorn husks and grind again to a fine texture.
· Store in an airtight container at room temperature for up to two weeks.