PEPPERED  PINEAPPLE  IN  BATTER
Ingredients:
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
Iced water

Method

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.

ROSELLA GLAZE:

Ingredients
100g rosella jam
2 tablespoons red wine vinegar
50g butter

Method:
Mix all ingredients in a saucepan and bring to the boil then serve.

WATTLESEED CREAM

Ingredients:
1 tablespoon roasted ground wattleseed
1 tablespoon water
½ tablespoon sugar
300ml cream

Method:
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.

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