Pink peppercorns

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Pink peppercorns

Postby TeresaFoodie » September 1st, 2018, 1:37 pm

Do you keep them in your larder? If so, what do you use them for?

I will be picking up a packet from town this week to fill up an empty grinder I found in my unpacking. I have black and white so thought why not add pink to my collection.
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Re: Pink peppercorns

Postby KC2 » September 1st, 2018, 6:55 pm

My sister gave me some years ago after she cooked something that used them that I really liked ... but ... they're still there, completely unused :lol: :lol:

So I'm probably not the right person to give you any ideas :D
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Re: Pink peppercorns

Postby earthmaiden » September 1st, 2018, 7:04 pm

I've never used them either but they look interesting. It seems they are not true peppercorns but have a light peppery taste. You can make pink peppercorn gin!
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Re: Pink peppercorns

Postby Catherine » September 1st, 2018, 7:49 pm

This is really bugging me because I saw a delicious looking recipe that uses pink peppercorns just this week and I can't for the life of me think where. I will post if I remember but brain is a bit frazzled at the moment (well it is anyway with all the radiotherapy it has had, but it is even more frazzled than normal)
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Re: Pink peppercorns

Postby Suelle » September 1st, 2018, 8:34 pm

Great British Menu, Catherine. One of the chefs added pink peppercorns to the sauce on their lobster IIRC.
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Re: Pink peppercorns

Postby Catherine » September 1st, 2018, 8:49 pm

Suelle wrote:Great British Menu, Catherine. One of the chefs added pink peppercorns to the sauce on their lobster IIRC.


That's it. Thanks x
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Re: Pink peppercorns

Postby StokeySue » September 1st, 2018, 10:11 pm

I like pink peppercorns
I believe they are of the same family as ash trees
They are particularly good (and pretty) with salmon

They aren’t always great in a grinder because a different texture
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Re: Pink peppercorns

Postby TeresaFoodie » September 1st, 2018, 11:46 pm

It was the GBM dish that caught my eye either before of after I saw them on sale in the Luton branch of Flying Tiger for £1 a bag.

I saw the chef used them whole in the recipe Sue, so had been wondering if they would be any good in my grinder. I will research salmon recipes which use them. :tu: I'll still get them. A return to that store was imminent after I'd discovered it. Have promised myself the peppercorns then walk away swiftly, do not get distracted! :lol:
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Re: Pink peppercorns

Postby Seatallan » September 2nd, 2018, 11:43 am

StokeySue wrote:I believe they are of the same family as ash trees


Yes, that's my understanding too. On a related note I have a foraging recipe for pickled ash keys (you need to pick them when they're young and green) which I've been meaning to try for years.
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Re: Pink peppercorns

Postby suffolk » September 2nd, 2018, 12:01 pm

Seatallan wrote:On a related note I have a foraging recipe for pickled ash keys (you need to pick them when they're young and green) which I've been meaning to try for years.


I've been meaning to try that too ... but never got around to it ... now we've had the female ash tree felled so if I do it I'll have to go foraging outside the garden :lol:
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Re: Pink peppercorns

Postby Catherine » September 2nd, 2018, 3:43 pm

StokeySue wrote:They are particularly good (and pretty) with salmon


They are also delicious with mackerel too and go well with white chocolate. The key is not to think of them as pepper
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Re: Pink peppercorns

Postby TeresaFoodie » September 2nd, 2018, 4:40 pm

Catherine wrote:
StokeySue wrote:They are particularly good (and pretty) with salmon


They are also delicious with mackerel too and go well with white chocolate. The key is not to think of them as pepper


That sounds a sensible way of thinking about them going by some of the recipes I have seen online.

Pink peppercorn gin seems quite a popular way of using them. Thanks for that EM, although I am probably more likely to purchase mackerel or salmon that I am gin. Could be a Christmas treat though! :cocktail:
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Re: Pink peppercorns

Postby Amber » September 2nd, 2018, 9:07 pm

I used to chop them, fry/flambé them, and then add cream and s&p...a delicious pink peppercorn sauce for steak.
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Re: Pink peppercorns

Postby Zosherooney » September 6th, 2018, 4:22 pm

We picked some of these from a tree whilst at Moiras in Cyprus and again the other day at the Mortella Gardens. They are fragrant and nice to chew on the odd one.
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Re: Pink peppercorns

Postby StokeySue » September 6th, 2018, 4:31 pm

Saw someone on TV today put pink peppercorns onto a plum dessert - it was on in the background so I didn’t catch the details

In fact I’m pretty sure this was it, Tom Kerridge’s Plum Fool (link corrected)

https://www.google.co.uk/amp/s/www.bbc.com/food/recipes/plum_fool_with_pink_50712/amp
Last edited by StokeySue on September 6th, 2018, 6:19 pm, edited 1 time in total.
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Re: Pink peppercorns

Postby TeresaFoodie » September 6th, 2018, 5:45 pm

I think I had that plum fool on in the background too and missed the peppercorn bit. It looked seriously good didn't it? I'll study the recipe. :tu:
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Re: Pink peppercorns

Postby karadekoolaid » September 7th, 2018, 2:31 am

Pink peppercorn chocolate is to die for!
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Re: Pink peppercorns

Postby TeresaFoodie » September 7th, 2018, 12:15 pm

karadekoolaid wrote:Pink peppercorn chocolate is to die for!


Is that dark, milk or white? Having just returned home with my pinks and had a sniff I can just imagine that beautiful scent mixed with chocolate. :hungry:

Ooh, edited to say hang on!

https://www.rachaelraymag.com/recipe/ze ... olate-bark

:chops:
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