Ingredients
- 15-20g crushed green peppercorns
- 150g caster sugar
- 6-8 cloves garlic, crushed
- 200ml stock concentrate (beef, lamb, chicken, ham or vegetable)
- 800ml Millac Gold
- Seasoning
- Arrowroot
- Garnish - Fresh Herbs
Method
- In a suitable saucepan heat the peppercorns and castor sugar until the sugar starts to caramelise.
- Stir in the garlic, this will brown very quickly with the high heat.
- Carefully add the stock concentrate, allow to simmer and dissolve the sugar caramel.
- Add the Millac Gold, season, bring to the boil and reduce heat. Thicken if desired with arrowroot broken down with a little cold water.
- Finish with the chopped herbs
Serve with grilled steaks, lamb cutlets, mixed grills, roast chicken, pork dishes and roasted vegetables
Add your own touch
Make up a peppercorn praline with a little caster sugar heated in a non-stick frying pan. Cook to a caramel, add crushed peppercorns, pour onto a cool surface, spread finely, allow to set and break into small leaves to garnish.
