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
The BEST Sauce Anyone Can Make
Fish Fry with Green Peppercorn/ Sardines Fry With Green Peppercorn
Green Peppercorn Fish Fry
This is a unique and special recipe of fish fry with Green Peppercorn .
You can use Sardines or any small variety of fish for this .
Ingredients:
Sardines 7-8 or any other Small Variety of Fish
Green pepper 4-5 stalks
Garlic 4 cloves
Ginger 1/2
Shallots 3 or half onion
Cumin 1/4 tsp(optional)
Turmeric Powder 1/2 tsp
Salt to taste
Vinegar 1 tbsp (optional)
Coconut oil 1 tsp
Curry leaves 1 sprig
Method:
1. Clean the Fish and give slits.
2. Slightly Roast Green pepper stalks on flame.
3. Separate the corns from its stalk and put in a mixi jar.
4. Add Shallots, ginger, garlic, cumin,turmeric powder, salt and Vinegar. Grind into coarse paste.
5. To this coarse mixture add coconut oil and mix.
6. Apply this to fish and sprinkle some curry leaves and keep it aside fir 30 minutes.
7. Heat oil in a pan, add curry leaves first, then keep fish and fry on both sides.
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#greenpeppercorns
#greenpepper
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#mangalorean_traditional
#kerala
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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Pink Peppercorn Sauce | French Bistro Recipe
A tasty sauce with white wine, an appetizing add to poultry or pork.
A pink peppercorn (French: baie rose, pink berry) is a dried berry of the shrub Schinus molle, commonly known as the Peruvian peppertree.
Although a peppercorn is the dried fruit of a plant from the genus Piper, pink peppercorns came to be called such because they resemble peppercorns, and because they, too, have a peppery flavor. As they are members of the cashew family, they may cause allergic reactions including anaphylaxis for persons with a tree nut allergy.
Ingredients:
1 small onion
3 garlic cloves
2 sprigs of thyme
1 sprig of sage
1 bay leaf
3 to 4 tbsp pink peppercorns
1 cup of champagne
(or white wine)
1 cup of crème fraiche
(or whipping cream)
½ cup of veal stock
1 clove
½ tbsp of honey
Salt and pepper
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Peppercorn Sauce Recipe | Best Steak Sauce Ever
This peppercorn sauce could possibly be the last sauce you will ever need. Use it on your Denver steak and anything else that has made it on your plate. Peppercorn Sauce is now my favorite.
Recipe:
1 T Peppercorn Melange, crushed
1 C Heavy Cream
1/2 C Beef Broth ( I like Better Than Bouillon Roasted Beef Base)
2 Shallots, diced
2 Garlic Cloves, diced
2 T Butter
1 T Bacon Grease
1 T Worcestershire
Salt to taste
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Low on Calls Chicken with Mushrooms and Mixed Veggies
Low on Cals. Chicken & Mushrooms with Mixed Veggies.
It was so good that I decided to post this recipe before the others ???? I know I keep saying it's good. I wouldn't if it wasn't, as I know you will make it and eventually call me out ???? please watch this 1 min 40 something second video. Make this, or make a variation that suits you and lose weight. Skip the potatoes or opt for sweet potatoes ????
Please tell me know what you think. Thanks ♥️
Music: Last Night ( by FUGUE )
Musician: Marco Lazovic
URL:
Season 500 grams boneless chicken with
1tsp each salt oregano thyme garlic & onion powder. 1/2tsp each red chilli flakes & black pepper powder.
Boil 1 cup each sliced potatoes & carrots, cut up cauliflower, 1/2 cup diced cabbage & 1 diced capsicum or bell pepper separately in salty water. Reserve the veg stock.
In a pan add 2 tbsp cooking olive oil, saute 1 tbsp garlic chopped, add chicken, saute in medium heat, add 1 can mushrooms or 1 cup fresh. Saute. Add 1 tbsp chopped chives, 1 diced onion. 1 tsp green or black peppercorns. Add 1 tsp mustard paste, squeeze of lemon juice or more. 1 tsp paprika or kashmiri red chilli powder.
Dish out.
In the same pan add more olive oil, saute the previously boiled veggies. Season with salt, pepper & red chilli flakes. Dish out.
To make the sauce, use 1 mug veg stock, 1 tsp or more soya sauce, 1/2 tsp mustard paste, 1 tsp worcestershire sauce, 1 tsp lemon juice or more, 2 tbsp ketchup, 2 tbsp chilli garlic sauce, 1 tsp cornflour with 2 tbsp cold water (make slurry). Mix and cook on low heat till it thickens.
Serve with food. Enjoy!