Enjoy this recipe using our flavourful Kampot Black Pepper.

INGREDIENTS

• 2 tspn freshly ground Black Kampot Pepper (this takes a lot of grinding, but don’t skimp on the pepper)
• 1/2 tspn salt
• 1/2 tspn sugar
• 2 tspn lime juice

METHOD

Cambodia produces some of the best black peppercorns in the world – Kampot Pepper. It tastes like other black pepper, except that it’s stronger and more fragrant.

A few times while we were in Cambodia we were served a sauce made of ground black pepper, lime juice, salt and sugar.

This sauce is primarily used as a meat dip, but we like to eat it with rice and vegetables too.

Ingredients

• 225g unsalted butter, softened
• 1 Cup sugar
• 1/2 Cup golden brown sugar
• 1 large egg
• 1 Tbspn ground Black Kampot Pepper
• 1 Tbspn vanilla extract
• 1/2 tspn sea salt
• 2-1/4 Cups all-purpose flour
• 1/4 tspn baking soda

Method

Preheat the oven to 90 degrees, and line a couple of baking sheets with parchment paper. Set aside.

In a large mixing bowl, combine the softened butter with the sugars and mix until it’s smooth. Then add the egg and mix until it’s evenly incorporated.

Add the pepper, vanilla, and salt and mix to combine.

Add the baking soda to the flour, and gradually mix this into the batter. Mix only until you no longer see any dry areas of flour.

Fold in the chocolate chips. Then use a 2-inch cookie scoop to shape the batter into cookies, adding them to the parchment-lined baking sheets as you go. They should have at least 2-inches between them, about 8 per sheet.

Place the baking sheets in the preheated 180 degree F oven until the cookies are golden brown along the edges, about 12 minutes.

Let them cool on the baking sheet for about 5 minutes, then place them on a cooling rack to cool completely.

Repeat with the remaining cookie batter, until it’s all gone.

Here’s an easy way to add some zing to your summertime dessert.

Sprinkle cracked Kampot pepper over your favourite vanilla or strawberry ice cream. Add fresh, sliced strawberries and you have a unique flavour that everyone will love!

Ingredients

• 450g lean ground beef
• 1/2 Cup bread crumbs
• 1/4 Cup milk
• 1/2 tspn Kampot Pepper
• 1/2 tspn salt
• 1/2 tspn Worcestershire
• 1 small onion, chopped

Method

Heat oven to 400 degrees.

Line a baking pan with foil and spray with cooking spray.

In large bowl, mix all the ingredients.

Shape into 15-20 meatballs.

Place one inch apart in pan.

Bake uncovered 20 minutes (until no longer pink in center).

INGREDIENTS

• 6 oz. feta cheese
• 1-2 teaspoons cracked Kampot pepper
• Olive oil
• 1-2 cloves of garlic

METHOD

In a food processor or blender, blend feta cheese, Kampot pepper and garlic.

Drizzle in enough olive oil to get the desired consistency.

INGREDIENTS

• 1.5kg (3½ lb) whole free-range chicken, skinned and jointed, or 8 chicken thighs, skinned
• 1 Tbspn freshly cracked Black Kampot Peppercorns
• 1 tspn ground turmeric
• ½ lemon, juiced
• 3 white onions, half roughly chopped and half thinly sliced
• 3 garlic cloves, crushed
• 3cm (1¼ inch) piece ginger, peeled and finely chopped or grated
• olive oil
• ½ tspn sea salt
• steamed rice, chapattis, salad, to serve

METHOD

Put the chicken in a large dish. In a small bowl, combine one-quarter of the black pepper, the turmeric, lemon juice and a pinch of salt, then rub all over the chicken and leave to marinate, covered, for a few hours.

Blend the roughly chopped onion with the garlic and ginger to make a paste.

Toast the remaining pepper in a hot, dry frying pan until there’s a delicious nutty, toasty scent and the pepper begins to smoke. Shake the pan so the pepper doesn’t burn.

Heat a good glug of oil in a heavy-based frying pan (one with a lid) and fry the sliced onion until it turns soft and golden. Add the onion paste and continue frying until all the liquid has evaporated and the onion is starting to brown.

Add the toasted pepper (reserve a generous pinch for later) and the chicken, including all the marinade juices, 300ml water and the salt. Bring to the boil, cover and simmer for 30 minutes, or until the chicken is cooked through – add a splash more water if the curry gets too thick.

Serve the curry sprinkled with the reserved toasted black pepper, alongside some rice, warmed chapattis and salad.

INGREDIENTS

• Groundnut or vegetable oil, for shallow-frying
• 2cm (¼ in) piece ginger, peeled and finely chopped
• 4 garlic cloves, finely chopped
• 20 large raw prawns, unpeeled
• 2 Tbspn Black Kampot Pepper
• 1 handful fresh kaffir lime leaves, sliced into strips
• 2 Tbspn oyster sauce
• 2 Tbspn soy sauce
• 2 Tbspn fish sauce
• 2 tomatoes, finely diced
• 1 handful coriander leaves, roughly chopped
• 1lime, juiced, to serve

METHOD

Get a wok nice and hot over a very high heat and add some oil.

Add the ginger and garlic, and cook, stirring continuously, until the garlic just begins to colour.

Add the prawns, peppercorns and kaffir lime leaves and stir well to combine.

When the prawns begin to change colour, stir in the oyster, soy and fish sauces and cook until the prawns have turned pink completely.

Stir in the tomato and coriander leaves.

Taste, and add a little more fish sauce if necessary. Serve with a good squeeze of lime juice.