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Articles 25 to 36 of 59:
Chicken Saltimbocca with Warm Tomato Coulis
Pound again to attach prosciutto to chicken, then fasten with toothpicks. In a heavy-based saucepan, warm the olive oil with the garlic, eshallots and bouquet garni. After 2 minutes, add the tomatoes, sugar and crushed peppercorns, and cook very ... [... more]
Australian Womens Weekly |
Chilli paste
Place all ingredients into a food processor and blend until smooth. 3 eschallots, chopped 3 chillies, deseeded 1 teaspoon grated galangal 1 coriander root 1 teaspoon lime zest 1 teaspoon shrimp paste 10 peppercorns 1-2 tablespoons water 1 stalk ... [... more]
Australian Womens Weekly |
Seared Yellowfin Tuna and Winter Herbs with Sauteed ...
Heat the 1/4 cup of olive oil in the pan and lightly fry the onions, garlic and fennel for 2-3 minutes until transparent. Add the blanched cabbage and tomatoes and simmer for five minutes. Add the peppercorns and parsley leaves, take off the heat ... [... more]
Australian Womens Weekly |
Chicken and barley soup
Cooking time: 1 hour, for stock and 45 minutes for soup INGREDIENTS Place chicken carcass and any bones in large stock pot with water. Add roughly chopped carrot, celery and onion, along with bay leaf, peppercorns, garlic and parsley ... [... more]
Australian Womens Weekly |
Vegetable Risotto
Stir through spinach, blanched vegetables and toasted walnuts, then season risotto well with salt and pepper. Put all ingredients except peppercorns in a saucepan. Bring to the boil over high heat, reduce heat to low and simmer for 45 minutes, ... [... more]
Australian Womens Weekly |
Soy Spatchcock and Longan Salad - MARTIN BOETZ, LONGRAIN
Pound the garlic and peppercorns to a paste. Fry in a little oil until it smells crisp and nutty. Deglaze with the cooking wine, then add the rest of the ingredients. Bring to the boil, and skim off any scum and excess oil. Simmer for 20 minutes, ... [... more]
Australian Womens Weekly |
Berbere spice blend
In a small frying pan over a medium to low heat, lightly toast the cumin, coriander, cloves, peppercorns, allspice and fenugreek. Cool. Combine toasted spices, dried chilli, salt, ginger, nutmeg and paprika in a spice grinder or a mortar and ... [... more]
Australian Womens Weekly |
Char Grilled Atlantic Salmon With Blood Orange Hollandaise
Pour the wine and vinegar into a small saucepan with the eschalot, thyme and peppercorns and simmer until reduced by half. Strain and place in a bowl. Beat the egg yolks into the reduction one at a time and drizzle in the butter gradually ... [... more]
Australian Womens Weekly |
Cassoulet Of Salmon And Mussels
Heat 1 tablespoon of the oil in a large deep saucepan until a light blue smoke appears, add the shallot, bay leaves, thyme, peppercorns, wine and cleaned mussels; cover with a tight fitting lid. Lift the lid after about 30 seconds and remove ... [... more]
Australian Womens Weekly |
Grilled tuna with sweet pork- MARTIN BOETZ
Place the pork in the top of bamboo steamer; steam for 6 minutes or until tender. Heat oil in wok, add pork and cook over medium heat until crisp and golden. Place the star anise, ginger, garlic, coriander root and peppercorns into a mortar and ... [... more]
Australian Womens Weekly |
Taro chips
Heat oil in a wok to 180°C or until the handle of a wooden spoon sizzles when dipped in the oil. OR 2 wild taro, par-boiled, sliced very thinly Pound coconut, chilli, peppercorns and salt in a pestle and mortar until finely ground. Deep-fry taro ... [... more]
Australian Womens Weekly |
Easy Pork And Veal Terrine
Remove rind from bacon and slice off the "eye" end. Place a line of bay leaves down the middle of a loaf tin. Drape bacon over. Chop the reserved part of the bacon and combine with pork mince, garlic, thyme spices, hazelnuts, peppercorns and 1 . [... more]
Australian Womens Weekly |
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