Clementines With Cracked Black Pepper Recipes

CRACKED BLACK PEPPER PASTA

Steps:

• Clean and dry a few coat hangers to dry the pasta on.
• Into the bowl of a food processor, add the flour, eggs, oil, and black pepper. Process until the mixture resembles breadcrumbs. Put the mixture onto your work surface and knead it lightly for a few minutes until it is smooth. It should be quite stiff. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
• To make in a pasta machine: Take a quarter of the pasta and pat it into a flat rectangle with your hands. Feed it through the widest setting on the pasta machine. Fold that piece in thirds into a rectangle shape and feed it through again. After you have fed it through on the initial setting, there is no need to keep folding it, just keep feeding it through, making the setting narrower each time.
• If the pasta rips while using the pasta machine, don't worry, just fold it back into a rectangle and feed it through the widest setting again. A rip may mean that there is an obstruction in the pasta machine between the rollers. If that is the case, just open the machine to the widest setting and let whatever was stuck in there fall out.
• If the pasta sticks to the machine, just flour the machine a little to help ease the pasta through.
• When you have fed the pasta through on the narrowest setting, sprinkle the top with a little flour and fold it in half, short end to short end, then again, and again and again until you have a smaller rectangle. With the folded edge facing you, cut vertical strips about 1/2-inch wide along the width of the pasta, then carefully take one strip, unfold it completely and hang it on the coat hanger.
• Repeat with the rest of the pasta, using a quarter piece of the dough each time.
• To make the pasta by hand: Dust the work surface very lightly with flour. Take a quarter of the dough and put it on the work surface. Pat the dough with your hands into a flat rectangle. Lightly flour a rolling pin and roll it out until it is a very long and thin rectangle.
• My rectangle was 5 to 6 inches wide and very, very long. The pasta is ready when it is so thin that if you lift it up and put your hand behind it, you can see your hand through it.
• Sprinkle the top with a little flour and fold it in half, short end to short end, then again, and again and again until you have a smaller rectangle. With the folded edge facing you, cut vertical strips about 1/2-inch wide along the width of the pasta, then carefully take one strip, unfold it completely and hang it on the coat hanger.
• Repeat with the rest of the pasta, using a quarter piece of the dough each time.
• Once all of the pasta is hung, bring a large pan of salted water to the boil. Add the pasta, in one or two batches depending on how big your pan is, and cook for 4 to 5 minutes, or until the pasta is just cooked through. Using a pair of tongs, remove the pasta from the pan and, drain in a colander. If cooking the pasta in batches keep the first batch warm while cooking the rest.
• Once all the pasta is cooked and drained, drizzle with some of the olive oil, sprinkle a few basil leaves over the top and serve immediately.
• This is delicious used in the Creamy Pancetta Sauce with Mushrooms and Parmesan.

SPICED BLACKENED PRAWNS WITH CLEMENTINE SALSA

Steps:

• Start by butterflying the prawns. Using a small serrated knife, cut down the back of the prawns through the shells and the flesh from the heads to the tails, cutting just far enough that you can open it up, then remove the black entrails. Once all the prawns are butterflied, set aside.
• Combine all the salsa ingredients in a bowl with some seasoning. Ideally leave the salsa at room temperature for 30 mins so that the flavours can infuse.
• Mix all the seasoning ingredients together, along with 1 tsp fine salt and 1/ 2 tsp cracked pepper, in a bowl. Brush the prawns inside and out with the melted butter, then toss in the spice mix. Heat two large frying pans over a high heat, tip in the prawns and cook for 4-6 mins until they have just turned pink and the insides are opaque. Serve on a board with the salsa and lime wedges.

BLACK PEPPER CRACKERS

Steps:

• Sift flour, baking powder and salt into a large bowl (or the bowl of a food processor fitted with the metal blade). Stir in pepper. Cut in butter until mixture resembles coarse crumbs.
• In another bowl, beat the egg with the mustard and water. Add to flour mixture and stir or process until dough forms a ball.
• Roll out the dough on a lightly floured surface to 1/8-inch thickness. Use interesting cutters to cut out crackers. (Or cut into diamonds.) Arrange 1/4-inch apart on greased baking sheets.
• Bake one sheet at a time at 400 degrees for 10 to 12 minutes or until light golden. Cool for 2 minutes on baking sheet, then transfer to racks to cool completely.

CRACKED BLACK PEPPER SALMON

Steps:

• Spread 1/2 the black pepper on a plate.
• Smear 1 tsp olive oil over one side of the salmon fillets.
• Lay the fillet, oiled side down in the pepper.
• Lift and put on a baking sheet, peppered side up.
• Repeat the process with the second fillet.
• Bake at 350 F or 180 C for around 20 minutes, or until the fish flakes easily.