Veal with Creamy Peppercorn Sauce
Heat oil in frying pan, cook veal until golden on both sides. Drain and keep warm. Melt margarine in pan, add garlic and peppercorns, cook 30 seconds. Add combined remaining ingredients. Bring to the boil, stirring, and simmer 1 minute. Serve ... [... more]
Nestlé |
French Onion Soup 2
As most of you know, French Onion Soup is usually made with beef broth. For that reason, I haven't even had any since before I was 10 years old! Make a bouquet garni by placing bay leaves, peppercorns, parsley, thyme, and garlic in the center of ... [... more]
International Vegetarian Union |
Ma Po tofu
Stir-fry beef in a tablespoon of vegetable oil until very browned and crisp. Drain on absorbent paper. Add another tablespoon oil to the wok and stir-fry chilli bean paste, garlic, ginger, chilli paste, ground peppercorns and ground chilli 30 ... [... more]
Australian Womens Weekly |
Spiced chicken with mandarin caramel sauce
Combine salt, chilli flakes, peppercorns, star anise and cassia in a small frying pan, and toast over a medium heat until fragrant, about 4 minutes. Cool and crush in a pestle and mortar or a spice grinder to a fine powder. Transfer to a large ... [... more]
Australian Womens Weekly |
Prawn balchao
Using a mortar and pestle; combine mustard seeds, cumin seeds, peppercorns, chilli, cloves and turmeric. Pound until fine. Add prawns, vinegar, rum and sugar. Continue to work to a 'dry paste like' consistency. Set aside. In a large non-stick ... [... more]
Australian Womens Weekly |
Steak with chimichurri salsa
In a pestle and mortar grind peppercorns, chilli, bay leaf and salt to a fine powder. Add garlic and fresh herbs and continue to pound to a coarse paste. Stir in vinegar and olive oil. Set aside until ready to cook the steaks. Season steaks ... [... more]
Australian Womens Weekly |
Peppercorn sauce
Cook on char-grill or barbeque. 60% on first side and 40% on second side. Remove and rest when cooked to your liking. It's better to undercook than overcook, as the steak will continue cooking for a few minutes after being removed from heat. In a ... [... more]
Australian Womens Weekly |
Minute Steak with Green Peppercorn Sauce
Seal steaks quickly on one side for 40 seconds, turn over and cook for a few seconds more. Remove from pan and keep warm. Pour the fat out of the pan. Add eschallots and saute for 10-20 seconds, add the port and cognac to deglaze the pan. Tilt ... [... more]
Australian Womens Weekly |
Roasted Beets with Skordalia
Scrub beets and trim off their stem and root ends. Peel and cut into 1/4" rounds. Crush garlic, allspice berries, peppercorns, and salt using a mortar and pestle so that the mixture becomes pastelike and damp. Place the beets in a shallow ... [... more]
International Vegetarian Union |
Vegetarian Recipes Around the World - Borscht 2
Heat a little oil in frying pan, add 1 bay leaf, a few whole cloves, and several peppercorns. Transfer to cooking pot and add equal amounts of tomato juice and apple cider to cover the vegetables. Now add lemon juice or vinegar until the broth is ... [... more]
International Vegetarian Union |
Pawpaw (or mango or kiwifruit) & Chili Relish
I looked this recipe up in the old Women's Weekly Preserves Cookbook and adapted it a little: Tie peppercorns & pimentos into a muslim bag (bouquet garni) and combine with all the other ingredients in a large saucepan. Stir over the heat without ... [... more]
International Vegetarian Union |
Green Peppercorn Sauce
Heat butter in a pan. Add eschalots and cook until soft. Add brandy and flame. Add red wine and beef stock. Cook until liquid has halved. Stir through peppercorns and cream. Cook for a minute. Season with salt. Makes enough for four steaks ... [... more]
Australian Womens Weekly |
