Our ideasrecipes

Ingredients

• 1 ripe pineapple
• 1 lime
• 1 to 2 teaspoons of cane sugar
• 1 pinch of crushed Kampot red pepper
• A few mint leaves

Preparation

1. Peel the pineapple and then slice it very thinly.
2. Arrange the slices in a rosette on the plates.
3. Drizzle with the juice and a bit of lime zest.
4. Add cane sugar if needed.
5. Sprinkle with crushed red pepper and mint just before serving.

Ingredients

• 12 scallops
• 30 g of butter
• 1 teaspoon of freshly ground Kampot white pepper
• Fleur de sel

Preparation

1. Dry the scallops well with paper towels.
2. Melt the butter in a hot skillet.
3. Sear the scallops for 1 to 2 minutes on each side depending on their size.
4. Season with fleur de sel and white pepper just before serving.
5. Serve immediately.

Ingredients

• 1 free-range chicken
• 2 tablespoons of honey
• 1 tablespoon of crushed Kampot black pepper
• 2 cloves of garlic
• Fresh thyme, olive oil, salt

Preparation

1. Preheat the oven to 180°C.
2. In a bowl, mix the honey, black pepper, chopped garlic, thyme, a drizzle of olive oil, and salt.
3. Brush the chicken with this mixture.
4. Bake for 1 to 1 hour 15 minutes, basting regularly.
5. Serve with roasted potatoes.

Ingredients

• 2 very fresh sea bream fillets
• 1 lime
• 1 shallot
• 1 teaspoon of fresh or brined Kampot green pepper
• Olive oil, chives, fleur de sel

Preparation

1. Cut the sea bream into small cubes.
2. Finely chop the shallot and chives.
3. Mix the sea bream, shallot, chives, lime juice, and zest.
4. Add crushed green pepper and a drizzle of olive oil.
5. Season with fleur de sel and serve very cold.

Ingredients

• 4 pears
• 500 ml of water
• 150 g of sugar
• 1 cinnamon stick
• 1 teaspoon of Kampot red pepper

Preparation

1. Peel the pears, leaving the stem.
2. In a saucepan, bring the water to a boil with the sugar, cinnamon, and red pepper.
3. Submerge the pears and poach for 20 to 30 minutes over low heat.
4. Let cool in the syrup before serving.

Ingredients

• 500 ml of heavy cream
• 4 egg yolks
• 80 g of sugar
• 1 teaspoon of crushed Kampot pepper
• Brown sugar for caramelizing

Preparation

1. Heat the cream with crushed Kampot pepper. Let it steep for 10 minutes off the heat.
2. Whisk the egg yolks with the sugar without over-whitening.
3. Pour the hot cream over the mixture while stirring.
4. Divide into ramekins.
5. Bake in a water bath at 150°C for about 35 minutes.
6. Let cool, sprinkle with sugar, then caramelize.

Ingredients

• 250 g of cooked and cold rice
• 1 carrot
• 1 green onion
• 1 handful of peas or other vegetables
• 1 egg
• 1 tablespoon of soy sauce
• 1 teaspoon of green Kampot pepper
• 1 drizzle of oil

Preparation

1. Sauté the vegetables in a little oil.
2. Add the egg and scramble quickly.
3. Incorporate the cold rice and then the soy sauce.
4. Stir-fry on high heat for a few minutes.
5. Add the green pepper at the end of cooking and serve immediately.

Ingredients

• 200 g of fresh cheese
• 2 tablespoons of honey
• 1 pinch of crushed Kampot red pepper
• A few roasted nuts or seeds

Preparation

1. Place the fresh cheese on a small plate or in a bowl.
2. Add honey on top.
3. Sprinkle with crushed red pepper.
4. Add some nuts or seeds for crunch.
5. Serve with toasted bread or some fresh fruit.