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Posts Tagged ‘Pepper’

This is a great way to prepare lamb, from the seasoning used on the lamb, to the sauce served with it, it is really delicious. The recipe does call for lamb chops but I had some backstraps (fillets) to use up so made it with these instead. The lamb was beautifully tender and we loved the lemon pepper seasoning on them. I served ours over couscous and poured the sauce over the lamb and it was enjoyed by all. I have made several recipes from this chef before and I am never disappointed and this one is no exception. I loved how easy these was to prepare as well a really great recipe that I am sure you will enjoy. To read more reviews on this recipe or to see more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

8 Lamb loin chops
4 Teaspoons lemon pepper seasoning
2 Tablespoons oil
1 Clove garlic, crushed
60ml Dry white wine
180ml Chicken stock
4 Teaspoons lemon juice
1/4 Cup roughly chopped fresh chives
Fresh ground pepper

Method

1. Sprinkle the lamb with the seasoning.

2. Heat the oil in a fry pan and cook the lamb until it is browned on both sides and cooked through.

3. Remove from the pan and cover and keep warm.

4. Add the garlic and wine to the frying pan and bring to the boil.

5. Add the stock and the juice, and bring to the boil again.

6. Boil uncovered until the liquid is reduced by half.

7. Stir in the chives and season to taste with freshly ground black pepper.

All photos taken by me unless otherwise stated.

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This is a great steak recipe it easy to prepare and tastes great, all the flavours go together really well from the spiced rub to the topping. I made it a little different than stated in that I put the relish and goats cheese inside large mushroom caps and then placed them on top of the steaks. I also had a little juice left over from the relish, so added a couple of tablespoons of balsamic vinegar to it and a little beef stock, heated it up and then drizzled that over the steaks as well. If you would like to read more reviews on this recipe or see more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Steaks

3 Teaspoons brown sugar
1 1/2 Teaspoons ground paprika
1 1/2 Teaspoons ground cumin
1 1/2 Teaspoons dried oregano
1 1/2 Teaspoons black pepper
Salt, to taste
4 Steaks fillet or sirloin steak or your favourite cut

Relish

2 Tablespoons red wine vinegar
1/2 Teaspoon Dijon mustard
1/2 Teaspoon sugar
1 Tablespoon olive oil
1 Red bell pepper, roasted, peeled, seeded and diced
1 Yellow bell pepper, roasted, peeled, seeded and diced
1/4 Cup green onion, sliced
1/4 Cup goat cheese, crumbled

Method

1. About 30 minutes before grilling, prepare the rub from the steaks and set aside 1/4 teaspoon of the mixture for the pepper relish.

2. Rub the remaining rub into the meat and allow to sit at room temperature.

3. Prepare the relish by whisking together the vinegar, Dijon mustard sugar and reserved rub mixture.

4. Drizzle in the oil, whisking constantly to blend; add the bell peppers and green onions tossing to blend.

5. Preheat the grill to high and grill steaks on both sides until cooked to desired doneness, 8 to 10 minutes for medium-rare.

6. Remove the meat from the grill and allow to rest 5 to 10 minutes before slicing; slice and serve topped with the relish and sprinkled with the goat cheese.

I put the relish inside mushroom caps which I first cooked on the stove top, placed the relish inside, topped with goats cheese and I then placed it back under the grill for a few Min’s to melt the cheese.

All photos taken by me unless otherwise stated.

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This is a wonderful recipe for steak, a very quick and easy to make with a lovely end result. I was inspired by another recipe I found, with this one, I made the other as is and it was very good, I just adjusted for our personal tastes. To see original please click here. I have listed the few ingredients I added below. I really loved the peppercorn crust that forms on the outside of the steak it not only creates another element to the dish but tastes wonderful.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here

Ingredients

1kg Sirloin steaks (4 x 250 gram steaks)
3 Tablespoons black pepper (cracked)
1 Teaspoon sea salt
200ml Cup cream
90ml Sour cream
2 Tablespoons olive oil (for brushing)
11/2 Teaspoons beef stock
1 Teaspoon horseradish
1 Tablespoon brandy

Method

1. Mix pepper and salt on a plate.

2. Brush both sides of steaks with olive oil.

3. Press steaks into pepper and salt mixture (both sides).

4. Heat a large non-stick frypan over high heat. Place steaks in frypan and cook 4 minutes per side for medium-rare or until your liking.

5. Remove steaks from the pan and rest for 5 minutes. I put them in a 50 degree celsius oven while making sauce.

6. To make the cream sauce, add the cream and sour cream to the pan stirring well to pick up all the peppers for about 2 to 3 minutes. I also add a couple of grinds of the pepper mill as well

7. Add stock, horseradish and brandy, stir to combine and dissolve stock.

I served mine over parsnip mash with vegetables, I topped my steaks with a few mushrooms and poured the sauce over the top.

All photos taken by me unless otherwise stated.

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This is a wonderful salmon recipe that we really enjoyed. We are not big on sauces that are too sweet so I made this as directed and then just added some extra garlic and cayenne to give it that added kick. It was very easy to make, healthy and had loads of flavour. To see more photos of this recipe or read more reviews please click here. I poured the sauce over my fillets rather than serving as a dipping sauce on the side.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

3/4 Cup honey
1/3 Cup soy sauce
1/4 Cup dark brown sugar, packed
1/4 Cup pineapple juice
1 Lemon, juice of
2 Tablespoons apple cider vinegar
2 Teaspoons olive oil
1 Teaspoon ground black pepper
1/4 Teaspoon cayenne pepper
1/2 Teaspoon paprika
1/4 Teaspoon garlic powder
4 (8 ounce) Salmon fillets (skin removed)

Method

Sauce

1. Combine all ingredients in a medium saucepan over medium low heat. Stir occasionally until sauce begins to boil, then lower heat to simmer and cook uncovered for 15 minutes or until syrupy. Watch the sauce closely to be sure it doesn’t bubble over.

Salmon

1. Preheat barbecue grill to medium heat, or turn on broiler. Rub each salmon filet with olive oil, then lightly sprinkle salt and pepper over top.

3. Grill(or broil) the salmon for 4-7 minutes per side or until done.

Serve salmon with a small cup of the honey pepper sauce on the side. Enjoy!

All photos taken by me unless otherwise stated.

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I fancied some crab, prawns and steak the other night a more surf and turf night I guess. I have made a couple of different recipes one being crab stuffed steak with a bearnaise sauce and the other crab stuffed ostrich with a whiskey cream sauce. I wanted to make something a little simpler so I came up with this, much easier to throw all the seafood on top than to stuff the meat and bake. I cooked the entire dish in the frying pan, you will notice the extra cream I have listed, this is because of cooking it in the pan for such a long preiod it reduces the liquid considerably so I add extra cream at the end.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Olive oil
2 Steak Fillets (250g-300g Each)
Salt and pepper, to season
4 Large green prawns
100g Crab meat
4 Baby asparagus spears (Optional)

Sauce

1 Shallot, finely chopped
3 Cloves garlic, crushed
4 Tablespoons cognac, divided use
1 Teaspoon beef stock granules
2 Teaspoons creamy mustard
2 Tablespoons lemon juice
2 Teaspoons Worcestershire Sauce
2 Teaspoons black pepper
150ml Double cream
125ml Light cream
11/2 Tablespoons fresh tarragon, chopped finely
50ml Light cream (Extra)

Method

1. Season steaks with salt and pepper, heat a little olive oil in a large pan, when hot add steaks and sear each side for 2 Min’s, remove and set to one side.

2. De-glaze pan with 2 Tablespoons of cognac, add a little extra olive oil, add shallot and garlic and cook until tender.

3. Add the remaining ingredients, including the extra cognac, except the tarragon and extra cream, stir to combine, return steaks to pan, cook 20 Min’s, stirring occasionally to prevent a skin from forming, turn steaks once. (Medium rare steaks if thick like mine, cooking time will differ for thinner steaks.)

4. While steaks are cooking shell and de-vein prawns, cook in separate pan until pink and cooked though.

5. About five minutes before the end of cooking, add tarragon and the extra cream to the sauce stir to combine. Remove steaks and rest a couple of minutes.

6. While steaks are resting, warm crab meat in microwave, I served mine over celeriac mash.

To Serve: Place a mound of mash on a plate top with steak, wrap two prawns around the asparagus. Place spoonfuls of crab meat on top of the steak, top with the prawns and drizzle with sauce.

All photos taken by me unless otherwise stated.

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This is a very quick recipe, that makes for a great starter, you can turn this into a main meal by upping amount of squid and serving over Asian vegetables and adding a couple of red chillies to really spice it up. There are so many versions of this very simple dish, I prefer not to add too much flour as I do not like my calamari to be to batter coated in this recipe. I prefer it to be more salt and peppery as I only like it battered when I am deep frying it and serving it with my favourite plum chili sauce.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

500g Prepared squid
2 Tablespoons of sea salt
1 Tablespoon Szechuan peppercorns
1 Tablespoon black peppercorns
1/2 Teaspoon dried chili flakes
1 Tablespoon corn flour
1 Tablespoon oil
2 Teaspoons sesame oil

Method

1. Combine salt and peppercorns in a fry pan over medium heat and toast for 3 to 4 minutes until fragrant. Add the chili flakes.

2. Cool, turn into a mortar and pestle and crush to a coarse powder. Place half the pepper mixture in a large bowl and add the corn flour. Toss the squid in the pepper mix to lightly coat.

3. Combine oil and sesame oil together add to wok or large pan fry calamari in batches until cooked, about 2-3 minutes a time. Add more oil if needed. Serve calamari with reserved pepper.

I served mine over salad greens tossed in an Asian dressing and served sweet chili dipping sauce on the side.

All photos taken by me unless otherwise stated.

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I decided to have a treat the other night and buy some nice thick fillet steaks as we have not had a good steak in awhile. With all the food prices going up so dramatically this one-two time a week enjoyed cut of beef has now become one-two time a month affair, here’s hoping food prices come down again soon. This is a simple recipe that pairs well with steak and does not require lots of effort, feel free to serve this with a cheaper cut of beef or with your favourite cut.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1 Tablespoon olive oil
4 Steak fillets
1 Celery stalk, finely chopped
2 Cloves garlic, crushed
1 Brown onion, chopped finely
1/2 Cup dry white wine
1 Teaspoon beef stock granules
300ml Double cream
1 Teaspoon ground mixed peppercorns, or more if you like
1 Tablespoon fresh thyme leaves

Method

1. Heat half the oil in a large frying pan, cook beef on both sides, until cooked as desired. Transfer to a warm oven to keep warm.

If like me you have very thick steaks I find I can not cook them to a medium rare on the stove, without burning the outside so I finish them off in the oven for about 15 Min’s, on a higher heat setting.

2. Heat remaining oil in same pan, add celery, onion and garlic, cook, stirring until vegetables soften.

3. Add wine; stir until liquid is reduced by half, add cream, peppercorns and stock, bring to the boil. Reduce heat; simmer uncovered, stirring occasionally, about 5 Min’s or until sauce thickens slightly. Stir in thyme leaves, serve immediately over steak.

I served mine over celeriac mash and a carrot casserole as a side but serve with your favourite veg and potato.

All photos taken by me unless otherwise stated.

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