Tarragon Sugared Doughnuts and Pink Peppercorn Ice Cream I am contrary. If someone tells me to go left, I feel myself veering to the right (this is possibly why I don't drive, and you should all be grateful)*. So when Lurpak sent me a product from their new Cooks' Range - Lurpak Clarified Butter (or ghee as it's often known) with some tarragon and some pink peppercorns and then suggested I might use them to make a nice steak, my first thought was, "I don't think so". In fact, I'm contrary enough that I thought I'd make a dessert instead, and as any fule kno, I don't do puds (unless they're as ridiculously easy as the Burmese New Year snack known as mont lone yay paw ). So anyway, I sat staring at the wee tub of ghee and the little baggies of herbs, and I racked my brain and I came up with the following - Tarragon Sugared Doughnuts with Pink Peppercorn Ice Cream. It occurred to me that tarragon is sweet and fragra...
... Burmese food and beyond