CHICKEN PEPPERCORN RECIPES
PEPPERCORN SAUCE RECIPE | BBC GOOD FOOD
This simple peppercorn sauce is packed with flavour and is a must-have when serving up steak. Red wine, double cream and stock make a rich, flavoursome condiment
Provided by Good Food team
Categories Condiment
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Put the butter in a large, high-sided frying pan, then fry the shallots and peppercorns over a medium heat for 5 mins, until the shallots have softened but not browned. Add the brandy and cook until it has reduced away to almost nothing.
- Pour the wine into the pan, turn up the heat and boil rapidly until reduced by half. Add the stock and reduce again, this time by two-thirds, this will take around 5 mins. Stir the cream into the sauce and allow it to thicken slightly. Check the sauce is seasoned to your liking before serving with steak.
Nutrition Facts : Calories 232 calories, FatContent 19 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 1 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.22 milligram of sodium
PEPPERCORN SAUCE | BBC GOOD FOOD
Peppercorn Sauce
Provided by mrsdrink
Total Time 15 minutes
Yield Serves 4
Steps:
- 1. Crush the peppercorns slightly, either using a mortar and pestle or a rolling pin.
- 2. Melt the butter in a saucepan over medium high heat. Add the shallots and saute until soft, about 3 minutes. Add the brandy and boil for another 3 minutes. Add beef stock and boil another 3 minutes.
- 3. Finally, add the cream and reduce the heat to medium. Heat through, but don't allow the peppercorn sauce to boil. Once the sauce is at your desired thickness, test for seasoning. Add salt if necessary, then serve with your favourite steak.
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ULTIMATE ROAST CHICKEN CAESAR SALAD | JAMIE OLIVER RECIPE
Take your chicken Caesar salad to the absolute next level by brining the chicken overnight in fresh apple juice, herbs and spices, adding loads of flavour, juiciness and caramelization. Roasting the croutons in the chicken juices creates the ultimate texture plus out-of-this-world tastiness. You’ve got to try this!
From jamieoliver.com
Total Time 2 hours 15 minutes
Calories 502 calories per serving
From jamieoliver.com
Total Time 2 hours 15 minutes
Calories 502 calories per serving
- For the brine, toast the peppercorns and fennel seeds in a large pot over a high heat for 1 minute, then add the apple juice, sea salt, thyme and bay leaves. Crumble in the dried chillies and bring to the boil, then turn the heat off, top up with 1 litre of cold water and leave to cool.
- Use a sharp knife to carefully cut down the back of the chicken so you can open it out flat, then add to the cooled brine (transfer to a bigger container, if needed). Cover and refrigerate for at least 12 hours, then drain and pat dry with kitchen paper.
- Preheat the oven to 200ºC/400ºF/gas 6.
- Roughly tear the sourdough into big chunks, break up the garlic bulb, and put aside. Rub 1 tablespoon of olive oil all over the chicken and place it directly on the bars of the oven, skin side up, with a large tray underneath to catch the juices.
- Roast for 30 minutes, then reduce the temperature to 160ºC/325ºF/gas 3.
- Add the sourdough and unpeeled garlic cloves to the tray and carefully toss to coat in the juices. Roast for 1 hour, or until the chicken is golden and cooked through, tossing the croutons occasionally. Leave the chicken to rest for 30 minutes before carving.
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- For the Caesar dressing, finely grate the Parmesan into a bowl, add the mustard, Worcestershire sauce and yoghurt, and whisk to combine. Squeeze in the lemon juice, add 8 tablespoons of extra virgin olive oil and mix again. Taste and season to perfection, loosening with a splash of water, if needed.
- Trim the lettuces and radishes and scrape a fork down the sides of the cucumber. Finely slice the radishes, cucumber, parsley leaves and chives, roughly chop the lettuces, and place everything in a large bowl.
- Add half the croutons to the salad, pour over half the dressing and toss together, then use a speed-peeler to shave over a little Parmesan. Arrange the chicken and remaining croutons on a board, then serve it all up with the anchovies and extra dressing. Let everyone dig in.
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GREEN PEPPERCORN SAUCE RECIPE | TYLER FLORENCE | FOOD NETWORK
From foodnetwork.com
Reviews 4.2
Total Time 45 minutes
Category condiment
Reviews 4.2
Total Time 45 minutes
Category condiment
- Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.
See details
ULTIMATE ROAST CHICKEN CAESAR SALAD | JAMIE OLIVER RECIPE
Take your chicken Caesar salad to the absolute next level by brining the chicken overnight in fresh apple juice, herbs and spices, adding loads of flavour, juiciness and caramelization. Roasting the croutons in the chicken juices creates the ultimate texture plus out-of-this-world tastiness. You’ve got to try this!
From jamieoliver.com
Total Time 2 hours 15 minutes
Calories 502 calories per serving
From jamieoliver.com
Total Time 2 hours 15 minutes
Calories 502 calories per serving
- For the brine, toast the peppercorns and fennel seeds in a large pot over a high heat for 1 minute, then add the apple juice, sea salt, thyme and bay leaves. Crumble in the dried chillies and bring to the boil, then turn the heat off, top up with 1 litre of cold water and leave to cool.
- Use a sharp knife to carefully cut down the back of the chicken so you can open it out flat, then add to the cooled brine (transfer to a bigger container, if needed). Cover and refrigerate for at least 12 hours, then drain and pat dry with kitchen paper.
- Preheat the oven to 200ºC/400ºF/gas 6.
- Roughly tear the sourdough into big chunks, break up the garlic bulb, and put aside. Rub 1 tablespoon of olive oil all over the chicken and place it directly on the bars of the oven, skin side up, with a large tray underneath to catch the juices.
- Roast for 30 minutes, then reduce the temperature to 160ºC/325ºF/gas 3.
- Add the sourdough and unpeeled garlic cloves to the tray and carefully toss to coat in the juices. Roast for 1 hour, or until the chicken is golden and cooked through, tossing the croutons occasionally. Leave the chicken to rest for 30 minutes before carving.
- Meanwhile, drain the anchovies (saving the oil) and halve lengthways, then arrange on a plate in a criss-cross fashion. Finely chop the parsley stalks (reserving the leaves), finely slice or chop the chillies, and scatter both over the anchovies.
- Drizzle over ½ a tablespoon each of the reserved anchovy oil and extra virgin olive oil, then finely grate over half the lemon zest and squeeze over half the juice. Leave to marinate.
- For the Caesar dressing, finely grate the Parmesan into a bowl, add the mustard, Worcestershire sauce and yoghurt, and whisk to combine. Squeeze in the lemon juice, add 8 tablespoons of extra virgin olive oil and mix again. Taste and season to perfection, loosening with a splash of water, if needed.
- Trim the lettuces and radishes and scrape a fork down the sides of the cucumber. Finely slice the radishes, cucumber, parsley leaves and chives, roughly chop the lettuces, and place everything in a large bowl.
- Add half the croutons to the salad, pour over half the dressing and toss together, then use a speed-peeler to shave over a little Parmesan. Arrange the chicken and remaining croutons on a board, then serve it all up with the anchovies and extra dressing. Let everyone dig in.
See details
GREEN PEPPERCORN SAUCE RECIPE | TYLER FLORENCE | FOOD NETWORK
From foodnetwork.com
Reviews 4.2
Total Time 45 minutes
Category condiment
Reviews 4.2
Total Time 45 minutes
Category condiment
- Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.
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Reviews 5.0
Total Time 15 minutes
Calories 225.1 per serving
From food.com
Reviews 5.0
Total Time 15 minutes
Calories 225.1 per serving
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