Here are 6 different ways to use PEPE SAYA GHEE
1. Kale chips
Heat oven to 180˚C. Cut up big handful of kale with scissors, melt 1 tbsp ghee in baking dish in oven (5 mins), mix kale and melted ghee in baking dish, throw in salt, then bake for 15 mins. Check out the full recipe here.
Heat oven-proof pan on stove and add 1 tbsp ghee until melted. Sear steak both sides, then throw in oven until cooked to your liking.
3. Brussels sprouts
Heat 1 tbsp ghee in fry pan, throw in 8-10 quartered Brussels with a pinch of salt and sauté for about 4-5 mins. 👇
4. Turmeric rice
Heat 1 tbsp ghee in saucepan, sauté 1 small onion chopped finely until golden brown, then add 1 tsp ground turmeric and 1 cup rice and cook until grains are coated (2-3 mins). Add 1½ cups of chicken stock, season with salt and pepper then bring to boil. Reduce to simmer and cook until liquid is absorbed (12-15 mins). .
5. Miso quinoa
Heat 1 tbsp ghee in saucepan, add 1 cup quinoa and cook until grains coated.
Add 2 cups water and bring to the boil. Turn heat down, stir in 1-2 tbsp good quality miso paste and simmer with lid on until little white tails appear on quinoa (approx. 12-15 mins).
6. Roast potatoes
Try using ghee instead of duck fat in your crispy roast potatoes. .
Pepe Saya ghee is cultured, which makes it quite unique. The milk of grass fed cows is made into crème fraiche before we add good bacteria and ferment for 24 hours. It then ages for 1 month before it’s churned, washed, kneaded and salted, then finally simmered and caramelised over low heat.