This recipe is from Lil Bowden, Geelong GL from her Go Getters presentation
24 Kaffir Lime leaves, roughly shredded
20g Sichuan Peppercorns
2½ tsp Chinese Five Spice (made in TM, recipe below)
140g Sea Salt
Place all ingredients in TM Bowl and dry roast for 5 minutes at 100°C, on speed 1
Remove lid and allow to cool.
Set dial to closed lid position and pulse a couple of times with Turbo button until coarsely
Use as a condiment on fish and chicken or add to crumbing mix for calamari
Store in an airtight container for up to 3 months.
Chilli- herb salt – 140gms sea salt, 1 tbsp fresh thyme, 2 tsp dried oregano and 1 tsp dried
chilli flakes. Method as above
Citrus sea salt – Zest of 1 orange, 1 lemon and 1 ½ limes (all finely grated in Thermomix for
20 seconds on speed 9). Add 140gms sea salt, follow above method.
Chinese five spice
4 tsp Sichuan Peppercorns
16 Star Anise
1 tsp ground Cloves
1 tbsp ground Fennel
2 x 8cm Cinnamon Quills (halved)
Dry roast Sichuan peppercorns, in TM bowl for 4 minutes at 100°C on speed 1
Add all other ingredients and grind for 1 minute on speed 9 or until very fine.
Store in an airtight container.