How to Sizzle

Sizzle

Plate arrives still roaring. Thin-sliced beef sits around the rice, raw on top — leave it ten seconds so the iron does the cooking.

Stir

Push the beef down into the rice. Fold the corn through. Every grain that touches the iron caramelises — that's the move.

Sauce

Garlic Soy Sauce is the classic; Sweet Brown Sauce for a sharper edge. Sauce one half, leave the other clean — swap bites.

Eat fast

The plate keeps cooking for seven more minutes. The last bite is technically a different dish than the first.

Sear

Spread the Pepper Margarine evenly. Place the raw face down on the iron. Forty seconds for medium-rare, ninety for medium.

Slice

Cut across the grain into half-inch strips and lay them back on the iron — each strip sears its own crust.

Sauce

Add your choice of pepper lunch signature sauces. The fat carries the seasoning into every cut surface.

Savor

Pull strips off as you go and leave the rest cooking. You're managing temperature, not just eating.

Sizzle

Curry hits the cold rice and starts steaming. Spread the pepper margarine evenly over the meat on the iron. Cook meat thoroughly.

Pour

Pour the curry into the meat and rice. Let the curry sauce simmer with the meat and rice.

Mix

Mix the curry into the rice and meat to allow the flavour to seep in.

Savour

Enjoy the thick sizzling curry with rice or meat. The curry and rice stays good through your meal.