Sun | Dec 10, 2017

Feeding Passion into Purpose with Peppatree

Published:Thursday | November 16, 2017 | 12:00 AM
Peppatree Pork Chops with roasted potatoes and green apple salad.
Peppatree beef fillet with cinnamon baked plantain and grilled zucchini.
Peppatree range of sauces and dry rubs.
Nathan Patrick, CEO and owner of Peppatree.
Peppatree snapper steaks with roasted garlic and fresh lime coleslaw.
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Immersed in a completely new culture, Nathan Patrick channelled his desire for traditional Jamaican cuisine into his passion for making authentic pepper sauces and dry spice rubs that encapsulate the island's incomparable culinary flavours.

For the average Jamaican, having a local dish is as simple as stepping outside one's home or making a quick visit to Mom's house for a home-cooked meal. However, this was not so simple for Nathan Patrick, while he was living and working in Sydney, Australia.

"There were no Jamaican restaurants when I first moved to Sydney. If I wanted curried goat or jerked chicken, I would have to cook it myself. So, I started making traditional Jamaican dishes and inviting my friends over to taste it. This became one of my favourite things to do, and at times I would find myself cooking for up to 50 people," he told Food.

Every country has its specific food culture, and Patrick notes that Sydney's was worlds away from that of Jamaica. The burst of flavours created by a medley of Jamaican spices elicits a unique sensory experience with every delicious bite.

 

AUTHENTIC CULINARY EXPERIENCE

 

This, Patrick explained, is one of the inspirations behind Peppatree's line of sauces and dry spice rubs.

"Being a patriotic Jamaican, I wanted to celebrate my love of Jamaican food and culture by sharing with others our traditional dishes. Now everyone can have that authentic culinary experience, providing not only a window into our kitchens but into our history and passion as a people."

He continued: "I must admit that Jamaican jerked chicken is my all-time favourite, and I love using our Red Hot Jerk when making it. It is our most recent release, and is a wet marinade with a taste profile in vein of 1980s Boston Jerk. It is spicy, hot, flavourful and delicious!"

The Peppatree line of sauces and dry rubs reflects the familiar tastes of popular local dishes, whether used individually or mixed. They are all interchangeable and provide a wide array of flavours to perfectly complement any dish.

Peppatree Pork Chops w'Roasted Potatoes & Green Apple Salad

Serves 3-6 adults

 

Ingredients

 

For pork chops:

6 pork chops bone in (1 kg)

6tbsp Peppatree Firey Jerk spice

1 bottle Peppatree Spicy Ketchup (for dipping)

For sides:

8-10 Irish potatoes

Peppatree All Tings spice

1 green apple

1 small red onion

1/2 red sweet pepper

Small bunch of fresh mint

Limes

Olive oil

Salt

 

Method

 

1. Sprinkle and pat seasoning onto both sides of each pork chop (3/4-1 tbsp per chop) and set aside to marinate (ideally 2 hrs).

2. Place marinated pork chops on grill (over heat not flame) and baste with Peppatree Red Peppa sauce while grilling.

3. Cook chops to desired finish and serve with Peppatree Spicy Ketchup for dipping.

Serve with roasted potatoes & green apple salad.

How to prepare potatoes: Par-boil potatoes (fork should just be able to pass through), set aside and allow to cool to room temperature. Toss potatoes in a bowl with a generous amount of olive oil and Peppatree (All Tings spice), roast over grill or toss in a hot oiled pan, crisp and char skin.

How to prepare salad: Slice the green apple, red onion, red sweet pepper finely, then combine/toss. Juice lime (minimum 1 whole juicy lime), add olive oil, and salt to taste then combine/toss with the other ingredients. Roughly chop fresh mint and combine with remaining ingredients.

Non-grilling option: If you are not using a grill, you can achieve the same great taste using either a stove top cast iron grill and or pan, or use the oven alone, turning it up to 450 degrees Celsius when finishing off the pork chops in order to achieve a nice char.

Tip: If in a hurry, speed up cooling of the potatoes by placing them in the fridge.

Peppatree Snapper Steaks w'Roasted Garlic & Fresh Lime Coleslaw

Serves 4 adults

 

Ingredients

 

For snapper steaks:

4 snapper steaks (0.75 kg)

4-8 tsp Peppatree Green Peppa hot sauce

6-8 tsp Peppatree All Tings spice

1 bottle Peppatree Scotch Bonnet sauce (for dipping)

For sides:

1 small red onion

Small head of purple cabbage

Small head of white cabbage

2 limes

Olive oil

Salt

4 whole heads of garlic

 

Method

 

1. Rub Peppatree Green Peppa hot sauce into each steak, then sprinkle each steak generously with the Peppatree All Tings spice. Set aside to marinate (ideally 1 hrs).

2. Place fish over medium heat charcoal grill, and cook to desired doneness

Serve with roasted garlic & fresh lime coleslaw

How to prepare salad: Slice the red onion, purple cabbage, and white cabbage very thinly then combine. Juice lime (minimum 2 whole juicy limes), olive oil, and salt to taste then toss with the other ingredients.

Non-grilling option: If you're not using a grill, you can achieve the same great taste experience using either a stove top cast iron grill and or pan.

Tip: Chop heads of garlic in half and grill top side down till char is attained then flip over and finish cooking away from direct heat till nice and soft.

Peppatree Beef Fillet w'Cinnamon Baked Plantain & Grilled Zucchini

Serves 3-5

 

Ingredients

 

For beef fillet:

0.75 kg beef fillet trimmed

1-2 tbsp Peppatree Scotch Bonnet hot sauce

21/2 tbsp Peppatree Zesty BBQ spice

1 bottle Peppatree Mango BBQ sauce (for dipping)

For sides:

1 or 2 whole ripe plantains

Cinnamon powder

Salt

1 large green zucchini

Peppatree All Tings spice

Olive oil

 

Method

 

1. Cut fillet across the grain into 1-inch thick steaks and massage fillets with Peppatree Scotch Bonnet Hot Sauce.

2. Sprinkle and pat the fillets generously with Peppatree Zesty BBQ spice. Set aside to marinate (ideally 1 hrs).

3. Place atop grill and cook to desired doneness

Serve with baked cinnamon plantain & grilled zucchini.

How to prepare zucchini: Cut zucchini diagonally into quarter-inch thick pieces, toss in a bowl with generous amount of olive oil and Peppatree All Tings spice, grill till nice char is achieved. Optional: Cook at 350 degrees Celsius in toaster oven till almost done and then finish off on broil setting to achieve char.

How to prepare plantain: Drizzle whole ripe plantain lightly with olive oil or butter, sprinkle with salt and cinnamon, wrap plantain with foil, cook at 400 degrees Celsius in oven, or cook over grill away from heat source till cooked through - use fork method to check doneness.

Non-grilling option: If you're not using a grill you can achieve the same great taste experience using either a stove top cast iron grill and or pan.

Tip: This type of steak is best cooked/served medium to medium-rare doneness.