How To make Chicken with Pink and Green Peppercorns 1 Of 2
CHICKEN:
2 ea Chickens, whole, (1 1/4 to
1 1/2 lb each) 1 c Cognac
1 ds Thyme
1 sm Bay leaf, crushed
Salt (to taste) :
STUFFING 1 sl Bread, white, crusts
:
removed 1/2 c Cream, heavy
1/2 ts Peppercorns, green
1/2 ts Peppercorns, pink (do not
use South American pink :
peppercorns) 1/2 c Veal, chicken, or white meat
of turkey, ground fine 6 ea Mushrooms, shiitake, diced
:
(Morels may be subbed) 1 ds Nutmeg
Salt (to taste) Pepper (to taste) SAUCE:
1 c Cognac (leftover marinade
-- sauce from chicken) 1/2 ts Peppercorns, green
1/2 ts Peppercorns, pink
1 c Veal, demi-glace
1/2 c Cream, heavy
ASSEMBLY:
Vegetables for garnish (carrots, turnips, :
string beans or -- zucchini) For the Chicken: ================ To bone the chicken, producing two servings (or globi) per chicken, begin by cutting down along the breast bone, scraping along the bone to keep the meat intact. Disjoint the wing and continue boning along the wishbone. Turn the chicken over and cut along the back bone, carving out the meat from the bone. Disjoint the thigh and continue to remove the entire half of the chicken with the skin intact. Cut off the wing at the first joint leaving only the shoulder bone attached to the carcass. Scrape the meat off of this remaining wing bone to remove the bone, leaving meat and skin attached to the half chicken. Remove the thigh bone, leaving meat attached to the chicken half. Cut around the knob end of the leg, releasing the skin and the tendons. Press the leg meat and skin firmly toward the thigh so that 1 1/2 to 2 inches of the leg bone is exposed. Cut the knob off the end of the leg bone. Repeat the process with the second half of the chicken. Marinate the chicken meat for one hour in cognac, thyme and bay leaf. [Continued in Chicken with Pink and Green Peppercorns #2 of 2]
How To make Chicken with Pink and Green Peppercorns 1 Of 2's Videos
Recipe Fried Chicken and Wild Rice Waffles with Pink Peppercorn Sauce
Recipe - Fried Chicken and Wild Rice Waffles with Pink Peppercorn Sauce
INGREDIENTS:
●1 1/2 cups all-purpose flour
●1 1/2 cups whole-wheat flour
●1 1/2 tablespoons sugar
●1 tablespoon plus 1 teaspoon baking powder
●2 teaspoons baking soda
●1/2 teaspoon ground cinnamon
●1 teaspoon kosher salt
●4 cups buttermilk
●4 large eggs
●1/2 cup vegetable oil
●1/2 cup cooked wild rice (rice should be overcooked), drained well
●Melted butter, for the waffle iron
●6 cups buttermilk
●Kosher salt
●2 teaspoons chile de arbol powder, or 2 tablespoons hot sauce
●2 chickens (3 to 4 pounds each), cut into 8 pieces
●3 cups all-purpose flour
●1 tablespoon garlic powder
●1 tablespoon onion powder
●1 tablespoon sweet paprika
●2 teaspoons cayenne
●Freshly ground black pepper
●Peanut oil , for deep-frying
●1/2 cup clover honey
●3 tablespoons pink peppercorns
●1 lime
●Kosher salt and freshly ground black pepper
Chettinad Pepper Chicken Masala | Pepper Chicken Dry | Chicken Recipe | Chettinad Recipe | Side dish
Chettinad Pepper Chicken Masala | Pepper Chicken Dry | Chicken Recipes | Chettinad Recipes
#ChettinadPepperChickenMasala #ChickenRecipes #ChettinadMasalaPowder #chettinadrecipes #homecooking #chicken #chettinadmasala #sidedish
Ingredients
To Make Chettinad Masala Powder
Coriander Seeds - 2 Tbsp (Buy:
Cumin Seeds - 1 Tsp (Buy:
Fennel Seeds - 1 Tsp (Buy:
Peppercorns - 3 Tbsp (Buy:
Red Chilli - 2 Nos (Buy:
To Make Chettinad Pepper Chicken Masala
Chicken - 1 Kg
Oil - 3 Tbsp (Buy:
Whole Spices
(Clove, Cardamom & Cinnamon)
Onion - 4 Nos Chopped
Pound Ginger & Garlic - 2 Tsp
Tomato - 3 Nos Chopped
Turmeric Powder - 1/2 Tsp (Buy:
Water - 2 Cups (500 Ml)
Chettinad Masala Powder - 5 Tsp
Curry Leaves
Salt (Buy:
Method:
To Make the masala powder.
1. To a pan add coriander seeds, cumin seeds, fennel seeds, peppercorns and red chillies. Dry roast them for 3 mins or until you get nice aroma.
2. Cool the spices and grind them into fine powder.
To Make Pepper Chicken.
3. To a pan add oil and whole spices and onions. Saute until they are brown.
4. Add freshly pound ginger and garlic. Saute for few mins.
5. Add the tomatoes and saute it.
6. Once the tomato is half cooked add the turmeric powder and salt.
7. Now add the chicken pieces well.
8. Once the chicken is no more pink add water. Mix well.
9. Cover and cook for 15 mins.
10. After the 15 mins, add the ground masala mix.
11. Cook until the moisture evaporates.
12. Add a few curry leaves and mix.
13. Cover and cook for another 10 mins.
14. Check for seasoning and add if requited.
15. Chettinad pepper chicken masala is ready.
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How To Make Peppercorn Sauce | Cookery School | Waitrose
Chef Tutor Becca McGonagle shows you how to make creamy peppercorn sauce, a classic to serve with steak.
Rich and tangy in flavour, this peppercorn sauce is great to have fresh or to make in advance. Becca explains the importance of using fresh stock for your sauce as well as ways in which it can be altered to suit your personal taste.
We are the only supermarket to have our own Cookery Schools. You can join Becca and our other talented chefs to perfect your skills in a wide range of different classes. We have specialised kitchens in Finchley Road, Kings Cross and Salisbury and you can join our chefs virtually too. Click on the link below to find out more.
Ingredients:
1 tbsp rapeseed or sunflower oil
1 medium shallot, finely chopped
1 clove garlic, crushed or finely grated
1 tbsp black or green peppercorns
2 tbsp brandy
500g pot fresh Cooks’ Ingredients Beef Stock
100ml whipping cream
2 tsp Dijon mustard
Click here to view the full recipe |
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Click to learn how to make triple-cooked chips |
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The BEST Sauce Anyone Can Make
Kothimbir Chicken | Non -Veg Recipe | Sanjeev Kapoor Khazana
Chicken pieces cooked in freshly ground spicy coriander masala.
KOTHIMBIR CHICKEN
Ingredients
1 cup chopped fresh coriander leaves (kothimbir) + for garnishing
750 grams chicken on bone, cut into medium pieces
Salt to taste
½ teaspoon turmeric powder
5-6 cashewnuts
1 teaspoon poppy seeds
3-4 green cardamoms
7-8 garlic cloves
½ inch ginger
4-5 green chillies
1 teaspoon cumin seeds
4-5 cloves
4-5 black peppercorns
½ inch cinnamon
3 tablespoons oil
2 medium onions, sliced
Method
1. Marinate chicken with salt and turmeric powder.
2. Take cashewnuts, poppy seeds, green cardamoms, garlic, ginger, green chillies, cumin seeds, cloves, peppercorns and cinnamon in a blender jar. Reserve 1 tablespoon chopped coriander and add remaining alongwith some water and blend to a fine paste.
3. Heat oil in a non-stick pan. Add onions and sauté till golden.
4. Add prepared paste, sauté and cook on high heat. Add marinated chicken, mix well and cook on high heat for a minute.
5. Add some water, mix, cover and cook on low heat for 7-8 minutes.
6. Add reserved chopped coriander, mix well and cook for a minute.
7. Serve hot garnished with chopped coriander.
Preparation Time: 10-15 minutes
Cooking Time: 15-20 minutes
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Green Peppercorn Sauce | The Ultimate Steak Sauce | How to Make Green Peppercorn Sauce | Steak Sauce
Green peppercorn sauce is the ultimate steak sauce. It is similar to the steak au poivre sauce. However, the green peppercorns are not hard like the black peppercorns used in the steak au poivre. They also have less of a spicy hot kick and more of a fruity flavor. In this recipe, I will show you how to make green peppercorn sauce. This green peppercorn steak sauce recipe is a quick and easy bistro style steak sauce. It's fantastic on steaks and perfect to dip your French fries in. This green peppercorn sauce is a wonderful Christmas sauce. It is a perfect steak sauce for a beef wellington dish.
Ingredients:
- 28g or 2 tbsp butter
- 35g or 2 tbsp green peppercorns - Amazon Link -
- 45ml or 3 tbsp cognac
- 178ml or 3/4 cup thin brown veal sauce recipe - or Espagnole sauce recipe -
- 178ml or 3/4 cup heavy cream
???? If you like this recipe and would like to help make a sauce ???? give a donation to show your support -
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Equipment Used (Amazon Affiliate Links)
- Green Peppercorns in brine -
- Calphalon Triply Stainless Steel 10-Inch Omelet Pan -
- Calphalon Tri-ply Stainless Steel Saucepan -
- Winco Stainless Steel Tong Heavyweight, 12-Inch -
- Le Creuset Stoneware Heritage Oval Au Gratin -
- Matfer Bourgeat Whisk-Stainless Steel-10 inch, 10, Black -
- Bellemain Porcelain Ramekins -
-Maredash Mini Bowls 4 Inch Glass Bowls for Kitchen Prep -
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