Veal bocconcini with green peppercorn sauce
Batten veal steaks out between plastic wrap or greaseproof paper to 5mm thickness. Spread with mustard and season with pepper and cut in half. Arrange basil leaves over each steak. Place bocconcini along the edge and roll up to enclose filling ... [... more]
Australian Womens Weekly |
Herrings with Apple, Sour Cream and Pumpernickle
Combine cloves, pimento, bay leaves, peppercorns, Worcestershire, sugar and vinegar in a saucepan and bring to the boil. Reduce heat to low and allow to simmer for approximately 10 minutes. Remove from heat, and add the sherry and ... [... more]
Australian Womens Weekly |
Peach & Chilli Salad
Dry fry peppercorns and coriander seeds over medium heat in small frying pan until fragrant. Using pestle and mortar, crush spices with sugar and oil; press spice mixture all over pork. Cook pork on heated oiled flat plate, uncovered, until ... [... more]
Australian Womens Weekly |
Barbecued Venison with Beetroot and Red Cabbage Salad - ...
Have your loin of venison prepared by your butcher silver skin removed, crush your cloves, peppercorns and maldon sea salt, rub into the venison and coat with honey. Next mix red cabbage and apples and with the wine and balsamic vinegar. Next ... [... more]
Australian Womens Weekly |
Bowls of different condiments to serve:
Place beef and chuck steak in a large pot and cover with cold water. Bring to the boil and skim. Wrap cassia bark, star anise, nutmeg, cloves and peppercorns in foil. Roast on an oven tray in the oven for 10 minutes or until fragrant. Add to the ... [... more]
Australian Womens Weekly |
Kingsley's Surf & Turf - KINGSLEY SMITH
Grill steak on both sides - important that you grill evenly on each side to allow steak to cook through. Serve with baked potato, chips or salad and béarnaise sauce. Place vinegar, white wine, eschallots, and peppercorns in a small saucepan. ... [... more]
Australian Womens Weekly |
Curry paste
Heat a small pan over a medium/high heat. Dry fry the coriander seeds and cumin seeds until fragrant. Cool and grind in a spice grinder or mortar and pestle with peppercorns and cardamom pods. Add all ingredients to a food processor or mortar and ... [... more]
Australian Womens Weekly |
Pickled Pork with Cabbage and Mustard Sauce
Place pork in a large pot and cover with water. Bring to the boil and skim. Add onion, peppercorns, bay leaf, cloves, vinegar, brown sugar and cabbage. Simmer until very tender (approx 21/2 hours). To make the sauce: Melt butter in a saucepan. ... [... more]
Australian Womens Weekly |
Salt and pepper calamari
Toast salt in a wok until lightly greyed. Add peppercorns and toss; cook for further 2 minutes to dry out peppercorn. Let cool and grind. Mix calamari with vegetable and sesame oil. In a hot wok add calamari, toss; then sprinkle in Sichuan salt. ... [... more]
Australian Womens Weekly |
Grilled salt bush lamb with a wattle seeds spice rub
In a mortar and pestle combine and grind together wattle seeds, peppercorns, coriander seeds and sea salt. Rub spices into lamb fillets. Heat a large frypan, grill-plate or barbeque. Drizzle olive oil over lamb and pat into each side. Transfer to ... [... more]
Australian Womens Weekly |
Sauerbraten (Marinated Silverside) - Naomi Marks
Combine red wine, balsamic vinegar, brown sugar, onion, garlic, in a casserole bowl and add the whole silverside. Add black peppercorns, the cinnamon stick and bay leaves and leave to marinate in the fridge for, over 4 hours and, up to 24 hours ... [... more]
Australian Womens Weekly |
Lamb Shanks Baked in Puff Pastry
Grind coriander, salt and black peppercorns in a mortar and pestle, until coarsely ground. Rub spices over lamb shanks. Place shanks in a baking tray lined with baking paper. Drizzle with the olive oil. Cover with foil and roast for 5 hours. Cool ... [... more]
Australian Womens Weekly |
