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Tuesday, 16 March 2010

Dry confit seasoning

500g of rock salt

4 Star anise

100g of Juniper berries

50g of cinnamon

50g of Cracked black pepper

4 Lemon zest

60g of Ginger

2 Sticks of Lemon grass

Blend the star anise, berries, rock salt, cinnamon and black pepper in a food processor.

Peel and chop the ginger into strips, & add to the mix, along with the lemon zest. Chop the lemongrass as finely as possible & add.

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