Barbecue Brunch Stir-fry with Green Peppercorn Sauce
Use up your leftovers from the barbecue the night before in this hearty brunch meal.
green peppercorn sauce
|1 tbsp||Green peppercorns|
|1 tsp||Iodised salt|
|1 to taste||Black pepper - ground|
|½ cup||Olive oil|
|½ cup||Fresh parsley|
- Peel kumara and potatoes and cut into 2cm pieces. Cook in boiling, salted water until just cooked. Drain well. Cut ham steaks into 3cm pieces. Peel onions and chop roughly. Heat butter in a large frying pan or heat a barbecue hot plate. Cook onion, tossing often until golden. Add kumara, potatoes and ham.
- Toss until cooked through. Place in a serving bowl and toss through parsley and green peppercorn sauce.
Green Peppercorn Sauce
- Drain peppercorns and place in a blender with lemon rind (2 tsp), honey, egg yolk, lemon juice (1 tsp), salt and pepper. Blend until combined. Slowly add oil and blend until a thick sauce consistency.
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