Pepperberry Potato Cake RecipeOrigin: Australia Period: Traditional |
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The Tasmanian pepper berries (also known as the Native pepperberry) is a classic Australian spice that is much hotter than standard black pepper and is gaining acceptance in Australian cookery. If you want a replacement then use long pepper at a ratio of 2 long pepper berries to 1 native pepperberry. Ingredients:
4 large potatoes, peeled 
Pepperberry Potato Cake Preparation:Method:Bring a pan of lightly-salted water to a boil and add the potatoes. Cook for about 20 minutes, or until the potatoes are cooked through but still firm. Drain the potatoes then set aside to cool. As soon as they are cold enough to be handled slice them very thinly. In a mortar, crush together the pepperberries and butter then add the lemon myrtle. Grease a baking tray then arrange the potato slices in 6 piles, brushing the top of each potato slice with the flavoured butter as you pile them up. Top with the parmesan shavings then transfer the tray to an oven pre-heated to 180°C. Bake for about 15 minutes then serve (if desired, you can place under the grill for a few minutes to brown the top). |
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