5 Pepper Recipes

Ingredients

• 2 ribeye or NY strip steaks (about 1 inch thick)
• 2 tbsp black peppercorns, coarsely ground (set grinder to coarsest setting)
• 1 tsp flaky sea salt
• 2 tbsp neutral oil
• 3 tbsp unsalted butter
• 2 shallots, finely minced
• 60ml beef stock or brandy (or a mix)
• 1 tbsp Dijon mustard

Method

1. Pat steaks completely dry. Press the cracked pepper firmly onto both sides. You want a visible crust. Season with salt.
2. Heat a heavy skillet (cast iron is ideal) over high heat until smoking. Add oil.
3. Sear steaks 3–4 minutes per side for medium-rare. Do not move them. Let the crust form.
4. Remove steaks and rest on a board. Reduce heat to medium.
5. Add 1 tbsp butter to the same pan. Sauté shallots 1 minute. Add stock or brandy and scrape up any bits.
6. Simmer 2 minutes until slightly reduced. Stir in mustard, remaining butter, and any resting juices from the steaks.
7. Spoon sauce over steaks. Finish with an extra crack of fresh pepper.

Ingredients

• 450g large shrimp, shell-on recommended (peel as you eat. Shells absorb the pepper sauce. Use peeled if you prefer)
• 1.5 tsp freshly ground black pepper (medium grind)
• 4 garlic cloves, minced
• 1 tbsp oyster sauce
• 1 tsp light soy sauce
• 1 tsp sugar
• 2 tbsp unsalted butter
• 1 tbsp neutral oil
• 2 spring onions, sliced

Method

1. Mix oyster sauce, soy sauce, and sugar in a small bowl. Set aside.
2. Heat wok or large skillet over highest heat. Add oil until nearly smoking.
3. Add shrimp in a single layer. Don't touch them for 60 seconds. Let them blister and char slightly on one side. Flip and cook 30 more seconds. Remove and set aside.
4. Reduce to medium-high. Add butter and garlic to the same pan. Stir 30 seconds until fragrant.
5. Add the black pepper. Stir 15 seconds to bloom the pepper in the fat.
6. Return shrimp to pan. Add sauce mixture. Toss everything together over heat for 1 minute.
7. Serve immediately with steamed rice. Top with spring onions and an extra grind of pepper.

Ingredients

• 800g baby or Yukon Gold potatoes, halved
• 1.5 tsp freshly ground black pepper (medium-fine grind)
• Zest of 1 large lemon + 2 tbsp lemon juice
• 3 tbsp olive oil
• 1.5 tsp flaky salt
• 4 garlic cloves, smashed
• Small handful of fresh parsley, chopped

Method

1. Preheat oven to 220°C (425°F). Place a heavy baking sheet inside to heat up.
2. Boil potatoes in salted water for 8 minutes until just tender at the edges but still firm inside. Drain.
3. Return potatoes to the pot. Shake vigorously to roughen the cut surfaces. This is what makes them crispy.
4. Toss with olive oil, salt, garlic, lemon zest, and half the pepper.
5. Carefully spread on the preheated baking sheet, cut-side down. Roast 25–30 minutes until deeply golden.
6. Remove from oven. Squeeze lemon juice over immediately. Toss with parsley and remaining pepper.
7. Serve hot. The bright pepper note at the end is what makes this dish.

Ingredients

• 4 chicken breasts, pounded to even thickness
• 2 tsp freshly ground black pepper, divided (1 tsp coarse + 1 tsp fine)
• 1 tsp salt
• 2 tbsp butter
• 1 tbsp olive oil
• 3 shallots, thinly sliced
• 3 garlic cloves, minced
• 60ml brandy or dry white wine
• 200ml heavy cream
• 1 tsp Dijon mustard
• Fresh thyme to serve

Method

1. Season chicken with salt and the coarser-ground pepper on both sides.
2. Heat butter and oil in a large skillet over medium-high. Sear chicken 5–6 minutes per side until golden and cooked through. Remove and keep warm.
3. In the same pan over medium heat, add shallots. Cook 2 minutes until softened. Add garlic, 30 seconds more.
4. Add brandy or wine. Let it reduce by half, scraping up any browned bits.
5. Pour in cream and mustard. Simmer 3–4 minutes until slightly thickened.
6. Return chicken to the pan, coat in sauce. Simmer 1 minute.
7. Plate and grind fresh fine pepper generously over the top. Finish with thyme. Serve with crusty bread to mop up the sauce.

Ingredients

• 2 salmon fillets (skin-on, about 180g each)
• 1.5 tsp freshly ground black pepper (medium grind)
• 2 tbsp honey
• 1.5 tbsp soy sauce
• 1 tbsp rice vinegar or lime juice
• 2 garlic cloves, minced
• 1 tbsp butter or neutral oil
• Sesame seeds and sliced spring onions to serve

Method

1. Mix honey, soy sauce, rice vinegar, garlic, and pepper in a small bowl. Set aside.
2. Pat salmon dry. Season with a little extra pepper on the flesh side.
3. Heat butter or oil in a non-stick skillet over medium-high. Place salmon skin-side up. Cook 3–4 minutes undisturbed until golden on the bottom.
4. Flip to skin side. Pour the glaze into the pan around the fillets.
5. Spoon the bubbling glaze over the salmon continuously for 2–3 minutes as it thickens and caramelizes. Watch it. Honey burns fast.
6. Remove from heat when glaze is sticky and salmon is just cooked through (it should still be slightly translucent in the very center).
7. Plate, spoon remaining glaze over the top. Scatter sesame seeds, spring onions, and one final grind of pepper. Serve immediately with steamed rice.