12 March 2014

31 Days of MOO No. 12 - Lemon Pepper

Lemon pepper is a great seasoning. It goes equally as well on steak, chops and roast beef as it does on chicken. It's another one of those grocery items we've been brainwashed into thinking we couldn't possibly make ourselves, it has to be bought.

It doesn't. You can make it at home, in your very own kitchen, for less than half the price of the bought product. And it's much, much nicer (and certainly fresher!).

You will need:
6 tbsp whole black peppercorns
1 tbsp dried lemon zest

Step 1. Grind the peppercorns with a mortar and pestle, in a food processor or with a stick blender.

Step 2. Stir through the dried lemon zest.

That's it. Store it in a spice jar in a cool, dark cupboard.

You can adjust the ratio of pepper to zest to suit your personal taste.

You can also add salt. Use a 50:50 ratio of salt to pepper i.e. for this recipe use 6 tablespoons of peppercorns and 3 tablespoons of salt.

To dry the lemon zest spread it in a very thin layer on a baking tray lined with baking paper. Pre-heat the oven to 80 degrees Celsius (or as low as it goes). Put the tray into the pre-heated oven, prop the door open with a wooden spoon and dry until the zest is completely dry and crumbly - about 15 minutes. If you have a dehydrator, use the setting recommended for spices in the instruction manual.

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