Zuppa Di Risoni- DEBORAH THOMAS
Combine the water, carrot, onion, celery, peppercorns, bay leaves and parsley in large saucepan; bring to a boil. Simmer, uncovered, 1 1/2 hours; strain over large bowl. Reserve stock; discard vegetables. (Can be made ahead to this stage. Cover, ... [... more]
Australian Womens Weekly |
Hickory Smoked Chicken
Coarsely crush peppercorns and fennel in a pestle and mortar. Place in large bowl or saucepan with water, herbs, chilli, garlic, salt and sugar. Stir briefly to dissolve sugar and salt. Place chicken in brine solution for at least 6 hours or ... [... more]
Australian Womens Weekly |
Seared Yellowfin Tuna and Winter Herbs with Sauteed ...
Heat the extra virgin 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 ... [... more]
Australian Womens Weekly |
Vietnamese sugar-cured beef salad
Remove any visible fat from meat. Marinade meat in shao sing/sherry for 10 minutes. Remove beef from marinade. Crush the sugar, coriander seeds, salt and white peppercorns in a mortar and pestle, then coat marinated beef. Lay a double layer of ... [... more]
Australian Womens Weekly |
Saltcrust Lamb with Potato and Broad Bean Salad
Rub the lamb all over with the combined seeds, peppercorns and 2 teaspoons of olive oil. Cover and refrigerate lamb for at least three hours or overnight. Pre-heat the oven to very hot (250 degrees C). Combine flour and salt in a large bowl, stir ... [... more]
Australian Womens Weekly |
Corned Beef With Mustard Sauce
Place corned beef in a large pot. Pour in enough cold water to cover. Add sugar, vinegar, peppercorns and bay leaves. Bring to the boil. Reduce heat and simmer covered for 2- 2 1/2 hours until very tender. Meat is cooked when a knife inserted ... [... more]
Australian Womens Weekly |
Poached trout with hollandaise sauce
Using the tip of a sharp knife gently cut around the gill and along the back bone. Place peppercorns, bay leaves, lemon, wine and enough cold water to just cover fish in large frypan or fish kettle. Bring to a boil. Add fish, cover; return to a ... [... more]
Australian Womens Weekly |
Pickled chillies - antipasto plate
Wash whole chillies and pierce them 4 or 5 times with a pin. Heat water, vinegar, sugar, salt, coriander seeds, peppercorns and bay leaves until sugar and salt dissolve. The vinegar should not be allowed to boil. Pack chillies tightly in jars, ... [... more]
Australian Womens Weekly |
BBQ mushroom brochettes
In a mortar and pestle crush peppercorns with rosemary, garlic and salt. Stir in olive oil and lemon juice. Combine mushrooms with marinade in large bowl; stand 10 minutes. Thread 4 to 6 mushrooms onto each skewer. BBQ on hot grill; brushing with ... [... more]
Australian Womens Weekly |
Zhoug
Crush the cardamom pods, peppercorns and caraway seeds in a mortar and pestle, then sift to remove the husks. Wash and thoroughly dry the coriander. Put the chillies, coriander, garlic, salt and water in a blender, add the spices and mix ... [... more]
Australian Womens Weekly |
Indian Lamb Curry
Place red chillies, coriander, cumin, peppercorns and cardamom in a small frying pan. Cook over high heat until fragrant. Remove and place in a spice grinder along with the turmeric. Grind to a powder. Heat oil in a large heavy-based saucepan. ... [... more]
Australian Womens Weekly |
Chicken And Roasted Capsicum Baguettes
Place chicken breasts in a heavy based frying pan with high sides. Cover with water and add peppercorns, oregano and parsley. Season with salt. Slowly bring to a simmer. When cooled, slice into small strips. Place in a bowl with olive oil, ... [... more]
Australian Womens Weekly |
