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Post by braided-rug on Mar 10, 2007 12:05:47 GMT 10
I keep a can in the pantry sometimes and eventually a recipe comes up and we use it. I saw some the other day as they don't sell them here, and I bought another can.
Chicken And Green PeppercornINGREDIENTS * ½ Master Stock Braised Chicken * Vegetable Stock (For Frying) * 1 tablespoon Sesame Paste . * 1 tablespoon Caster Sugar * 1 tablespoon Rice Wine Vinegar * 3 tablespoons Light Soy Sauce * ½ tablespoon Ginger (Finely Chopped) * ½ tablespoon Garlic (Finely Chopped) * ½ tablespoon Chilli Oil * 2 teaspoons Fresh Green Peppercorns * 1½ tablespoons Chopped, Long Green Chilli's Method 1. Heat vegetable oil in a wok and deep fry the chicken until crispy and heated through. 2. Drain the chicken well. 3. Remove the oil from the wok, leaving a little behind. 4. Reduce the heat a little. Add the ginger and garlic and stir fry quickly. 5. Add the sesame paste, light soy, rice wine vinegar, caster sugar, peppercorns and chilli oil and stir fry quickly to bring the sauce together. 6. Place the sauce aside. Note To Serve - Cut the chicken Chinese style and arrange on a platter. Pour the sauce over the top and finish with chopped shallots. Serve with steamed jasmine rice. www.lifestylefood.com.au/recipes/recipe.asp?id=1326I don't think I have any tahini or sesame paste for that recipe. |
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Post by braided-rug on Mar 14, 2007 9:11:22 GMT 10
Venison with Green PeppercornsYield: 4 servings Description: 4 ea venison fillets (6 oz ea) 1 tb green peppercorns 3 oz bourbon whiskey 1 x salt 1 x pepper, freshly ground 1 ea shallot, chopped 1/4 c red wine 1/4 c heavy cream 2 tb butter 1 tb chives, thyme or parsley, fresh, chopped Directions: Soak green peppercorns in bourbon for 30 minutes or longer. Heat butter in a saute pan. Salt and pepper the venison on both sides and saute quickly, about 2 minutes per side (depending on thickness) for medium rare. Remove from pan and keep warm. Add shallots to pan juices; cook 1 minute. Add green peppercorns and bourbon; boil 1 minute. Add wine and cook down to a fine glaze. Add heavy cream and continue cooking until sauce coats the back of a spoon. Add herbs and any meat juices. Serve sauce over venison. From: www.recipeland.com/v/venison_with_green_peppercorns.html
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Post by braided-rug on Mar 14, 2007 9:14:46 GMT 10
Using Fresh Green Peppercorns Q. I have a large bag of fresh green peppercorns. I can't find any recipes that use these peppercorns fresh, and I am unsure whether they can be dried — and how to do it, or whether you can freeze them until they are required! A. Green peppercorns are the unripe berry of the piper nigrum vine, from which both black and white pepper are produced. Green peppercorns are most commonly sold pickled in brine or vinegar, or freeze-dried. But fresh green peppercorns are sometimes called for in Thai cooking, and are said to complement game and duck dishes, terrines and creamy sauces very well. A couple of recipes we have seen call for "slathering" a piece of meat in a green peppercorn butter, or making a cucumber and yogurt salad spiked with peppercorns. They have a flavor that is described as piquant and fresh, and the aroma, bright. They are not often available fresh because they tend to darken with age and grow moldy. At this point, however, all your options are still open — use your peppercorns fresh, pickle your peppers like Peter Piper, or dry them in the hot sun, a dehydrator, or a very low-temperature oven (drying them in the sun is essentially what turns unripe peppercorns into grindable black peppercorns). You can freeze almost anything, but a bag of frozen peppercorns is — in our experience — likely to work its way back to the darkest recesses of the freezer and remain there until the start of the next millennium. From: www.ochef.com/205.htm |
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Post by braided-rug on Mar 14, 2007 9:22:45 GMT 10
What a lovely practical recipe! Savoury Butter Beans Prep. time: 10 minutes Cooking time: 2-3 hours 4 Cups fresh butter beans, washed 2 TB butter 1 shallot, finely minced 3/4 tsp. dry GARLIC CHIPS covered with 2 tsp. water and rehydrated 5 minutes 1/2 Cup andouille sausage, chopped (1 sausage) 1/2 Cup smoked ham, chopped 5 Cups water, approximately 1 tsp. SAVORY LEAVES 8-10 WHOLE GREEN PEPPERCORNS 1 tsp. HAM SOUP BASE salt and pepper to taste If using dry beans, soak 3/4 of a 1 lb. bag in a deep bowl covered with cold water overnight. You can also use the whole bag, and just increase all the other recipe ingredients by 1/4. In a 2-3 quart saucepan, melt the butter and gently sauté the shallot and garlic until soft. Add the ham and the sausage and gently sauté, adding 1/2 cup water if necessary to prevent burning. Add the butter beans and enough water to fully cover the beans. We used 5 cups of water total, but it might vary depending on the size of the pan and your beans. Add SAVORY, GREEN PEPPERCORNS, and HAM BASE. Bring to boil.-Reduce heat, cover and simmer 2 to 3 hours, stirring occasionally, until beans are tender and the water is reduced to form a broth.- Stir carefully once the beans start getting soft so they don’t get broken. About halfway through cooking, taste and add salt and pepper to taste. We added 1/2 tsp. both salt and FRESHLY GROUND PEPPER. Can be served over rice or as a side dish.- Add hot sauce to taste. From: www.spinneykitchen.co.uk/page3_4_7.htm |
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Post by braided-rug on Mar 14, 2007 9:40:00 GMT 10
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