he onion, garlic, and spices in the olive oil over moderate
Brown the chicken breasts in a frying pan, just to
Boil stock in small saucepan until reduced to
Heat oil in a large skillet or wok.
he pork, fat side up, in a roasting pan just large
Cook the potatoes in boiling, salted water for 15-
tbsp of the butter in a pan, add the chopped
Heat a large oiled skillet on high heat. Season steaks. Cook 2-3 mins each side for rare, 4 mins for medium and 5-6 mins for well done. Let stand, loosely covered with foil, 3-5 mins, to ensure tenderness.
Meanwhile, add peppercorns to drippings in pan. Cook on low heat for 1 min.
Add cream and bring to a simmer. Cook, 1-2 mins, until thickened. Season to taste. Serve steaks with sauce. Serve with salad, if desired.
discarding any defective ones. Immerse in simmering water until jam is
Peel the garlic and put it in the food processor with the roughly chopped scallions and the drained green peppercorns. Process till finely chopped.
Add the vinegar and sweet chili sauce and pulse to combine, then add the cilantro leaves and kiwi fruit Pulse until the kiwifruit and cilantro are fairly finely and evenly chopped .
Leave to stand for an hour or so for best flavour, but serve sooner if needed.
Tips:
Look for green peppercorns in cans or jars in stores featuring imported French food specialities.
They are the immature peppers that ripen into black peppers, preserved in brine while soft textured.
*The canned variety, packed in brine, from Madagascar is best.
heet pan and finish cooking in a 350 degree oven for
In glass bowl, mash peppercorns.
Add mustard, butter, and
Melt 1 tablespoon unsalted butter in heavy small saucepan over medium
minutes. Add chicken broth, peppercorns and minced thyme and boil
Season chicken with salt and pepper.
Saute chicken in butter until just cooked through, about 4 minutes per side.
Transfer to plate.
Add mushrooms, onion and peppercorns to skillet and saute until onion is tender, about 7 minutes.
Add broth, cream, sherry and mustard to skillet.
Simmer until reduced to sauce consistency, about 15 minutes.
Return chicken and juices to pan and cook until chicken is just heated through, about 4 minutes more.
Crush the fennel and peppercorns in a pestle and mortar (or
Soak the chicken livers in the milk overnight, and before
Heat butter and oil in a large skillet over medium