PEPPERED PINEAPPLE IN BATTER
1 medium ripe pineapple peeled, cored and cut into wedges 1cm thick.
2 tablespoons coarsely ground Mountain Pepperberries.
2 cups self raising flour
1 cup potato starch or cornflour
2 beaten egg whites
Lay pineapple wedges on a flat surface and sprinkle with half the pepper. Turn over and sprinkle with remaining pepper. Place pineapple and 1 cup of self raising flour in a plastic bag and shake until the pineapple is coated in flour.
To make the batter whisk the egg whites, 1 cup self raising flour and 1 cup potato starch with enough iced water to make a batter the consistency of cream.
Dip the dusted pineapple in batter then fry in a good quality oil such as macadamia oil until golden brown. Drain and serve with rosella glaze and wattleseed cream.
100g rosella jam
2 tablespoons red wine vinegar
Mix all ingredients in a saucepan and bring to the boil then serve.
1 tablespoon roasted ground wattleseed
1 tablespoon water
½ tablespoon sugar
Simmer wattleseed and water in a small saucepan without boiling until it is a mud consistency .Allow to cool. Add sugar to cream and beat. While still soft add wattleseed mud then continue to beat until a stiff whipped cream is achieved.