At the next culinary treat, we will be able to try, among other things, veal medallion with asparagus and shrimps and peppadew sauce...Peppadew? A few years ago, an entrepreneur and farmer came across an interesting bush near his vacation home in South Africa, which he .. .
At the next culinary indulgence, we will be able to try, among other things, veal medallion with asparagus and shrimp and peppadew sauce...
Peppadew?
A few years ago, an entrepreneur and farmer came across an interesting bush near his holiday home in South Africa, which reached somewhere up to his head. It was encrusted with small bright red fruits that looked like something between small red peppers and cherry tomatoes… He carefully bit into one. The fruit had a unique but delicious taste - a mixture of hot and sweet, with unusual nuances. Because he correctly assumed that he had come across something new, hitherto unknown, he saved some seeds of the ripening fruit, later germinated them and grew new plants that bore the first fruits. He named these peppadew - because apparently they are hot (peppery) and at the same time sweet and tempting as dew (dew). Today, the peppadew collection of pickled or otherwise processed fruits is available worldwide - from South Africa it has reached Europe, Canada and Australia.
A culinary adventure
A true culinary adventure began with peppadew. Various salads are excellent with it, we can decorate and enrich sandwiches, we can fill them with cheese, capers, tuna, cottage cheese, crabs, almonds... and offer them as an excellent cold appetizer. In some places, you can also buy them already filled. Peppadews can be added to almost literally any dish - they can be chopped into guacamole or added to any other dish with avocado or crab. It goes well in rice salads and in salads with hazelnuts, and in chicken salads... Peppadew and plain yogurt or mayonnaise can be used to make an excellent dipping sauce, or together with cheese, pickles, mushrooms and bacon, string it on skewers and serve it cold a snack. It can be mixed into various pâtés and cheese spreads, chopped over toasted cheese... But Peppadew does not only belong in cold dishes. It can be added to various soups and sauces, stews, stews, vegetable stews, omelets, scrambled eggs, all Italian dishes, including pizza and pasta, fish dishes, roasts, game, poultry... The small sweet-hot fruits are even welcome in desserts. An amazing addition to regular vanilla pudding or more sophisticated desserts.
