Perth Peppercorn Platter

Introduction

The Perth Peppercorn Platter is a culinary delight inspired by the rich flavors and diverse ingredients native to Western Australia. This recipe brings together a medley of meats, seafood, and vegetables, skillfully enhanced by the piquant and aromatic peppercorn. In this exploration of flavor, we journey into the heart of Australian cuisine, embracing both its rustic roots and modern innovations.

Historical Background

Throughout history, the region now known as Perth has been home to various indigenous peoples, whose rich culinary traditions emphasized the use of local produce. With the arrival of European settlers in the 19th century, new culinary techniques and ingredients were introduced, leading to a fusion of flavors. The peppercorn itself is a testament to the global nature of culinary evolution, having traveled across continents to become a staple spice.

Ingredients

• Peppercorn - 2 tablespoons
• Beef tenderloin - 500 grams
• King prawns - 200 grams
• Red onion - 1 large
• Zucchini - 2 medium
• Red bell pepper - 1 large
• Baby potatoes - 300 grams
• Olive oil - 3 tablespoons
• Garlic - 4 cloves
• Sea salt - 1 teaspoon
• Fresh thyme - a handful
• Lemon - 1, juiced
• Fresh parsley - for garnish

Preparation

1. Start by preparing the beef tenderloin. Trim any excess fat and slice it into thick medallions. Season generously with peppercorn and sea salt.
2. Peel and devein the king prawns, ensuring they are clean and ready to cook.
3. In a bowl, combine the king prawns with the juice of the lemon, 2 cloves of crushed garlic, and a sprinkle of peppercorn. Set aside to marinate.
4. Wash the baby potatoes and boil them in salted water until tender, roughly 15 minutes. Once boiled, drain and set aside.
5. Slice the red onion, zucchini, and red bell pepper into thick strips.
6. Preheat the oven to 200°C (392°F).

Cooking Process

Searing and Roasting

1. In a large pan, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned beef tenderloin medallions, searing for about 3 minutes on each side until a golden crust forms. Transfer to a baking dish.
2. In the same pan, add the marinated king prawns and sear quickly until they turn pink, about 2 minutes. Add them to the baking dish with the beef.
3. Reduce the heat of the pan to medium and add the remaining olive oil. Sauté the onion, zucchini, and bell pepper until softened, about 5 minutes. Season with salt and peppercorn.
4. Transfer the sautéed vegetables to the baking dish along with the boiled baby potatoes. Scatter fresh thyme over the top.
5. Place the baking dish in the preheated oven and roast for 15-20 minutes until everything is cooked through.

Finishing Touches

1. Once roasted, remove the dish from the oven and let it rest for a few minutes. This allows the juices to redistribute, sealing in flavors.
2. Garnish with freshly chopped parsley for added freshness and color.

How to Enjoy

For the best experience, serve the Perth Peppercorn Platter with a side of crusty bread and your favorite red wine. The vibrant colors and robust flavors make it perfect for a lively gathering or a comforting meal at home. This platter embodies both the simplicity and complexity of Australian culinary traditions, offering a symphony of tastes in each bite. As you enjoy this dish, take a moment to savor the texture of the tenderloin, the sweetness of the roasted vegetables, and the delicate seafood flavors, all elevated by the subtle, yet powerful, peppercorn.