STAR ANISE RECIPES
MARMALADE, GINGER & STAR ANISE BAKED HAM RECIPE | BBC GOOD ...
Bake a gammon joint with a marmalade, ginger and star anise glaze for a centrepiece main course. It's ideal at Christmas time or for Sunday lunch
Provided by Diana Henry
Categories Supper
Total Time 3 hours
Prep Time 25 minutes
Cook Time 2 hours 35 minutes
Yield 8
Number Of Ingredients 14
Steps:
- Put the gammon in a large pan and cover with cold water. Bring to the boil, then immediately remove from the heat. Pour away the water and any scum.
- Add the cider and orange to the pan, followed by enough water to cover the ham, then add the peppercorns, onion, bay, celery, carrots and parsley. Bring slowly to the boil, then lower to a gentle simmer, cover and cook gently for 1½ hrs, or until the meat is tender. Cool to room temperature, then leave the meat in the liquid in the fridge for up to two days until you are ready to bake it.
- Heat the oven to 220C/200C fan/gas 7. Lift the ham onto a board and, using a small sharp knife, remove the skin and string, leaving as much fat as possible on the joint. Score the fat in a criss-cross pattern, without cutting through the meat. Put the ham in a roasting tin lined with a double layer of foil.
- Heat the marmalade, sugar, lime juice, ginger and 2 star anise in a saucepan until the sugar and marmalade have melted. Leave to cool a little so the glaze thickens.
- Spread the glaze over the ham, then push star anise into some of the diamonds and bake for 40 mins until glossy and caramelised in patches. Baste the ham, spooning the glaze over it, a couple of times during the cooking time. Leave to cool slightly before slicing and serving.
Nutrition Facts : Calories 557 calories, FatContent 27 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 25 grams carbohydrates, SugarContent 25 grams sugar, ProteinContent 52 grams protein, SodiumContent 6.6 milligram of sodium
STAR ANISE BRINE RECIPE - NYT COOKING
Back in 2012, Sam Sifton spent some time with Jesse Griffiths, a hunter, and the author of who wrote “Afield: A Chef’s Guide to Preparing and Cooking Wild Game and Fish.” Mr. Griffiths brined the chops he hunted and gathered chops in an anise-flavored brine. “The result,” Sifton wrote at the time, “is like overproof American whiskey touched by a splash of water, its flavor enhanced rather than diluted by the process.” But home cooks should take note that this same brine is not just for feral boar. Use it on the very chops you’d buy at the supermarket. Simply make up the brine the night before (or even the morning of), and soak your chops. Try it in our recipe for smothered pork chops, or in your own recipe for chops, but do try it.
Provided by Sam Sifton
Total Time 30 minutes
Yield About 1 gallon
Number Of Ingredients 4
Steps:
- In a large pot set over high heat, combine 1 gallon of water and the rest of the ingredients and stir to combine. Heat until the sugar and salt are dissolved, then remove from stove.
- Let cool completely and refrigerate until needed.
Nutrition Facts : @context http//schema.org, Calories 856, UnsaturatedFatContent 1 gram, CarbohydrateContent 220 grams, FatContent 1 gram, FiberContent 1 gram, ProteinContent 1 gram, SaturatedFatContent 0 grams, SodiumContent 526 milligrams, SugarContent 213 grams
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EASY PICKLED CUCUMBER RECIPE | JAMIE MAGAZINE RECIPES
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 37 calories per serving
Total Time 1 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 37 calories per serving
- Cut the pickling cucumbers in half lengthways, and slice regular ones through the middle, then into fingers. Peel and finely slice the shallots.
- Put the cucumbers and shallots in a colander. Sprinkle over 2 teaspoons of sea salt. After 45 minutes, rinse well.
- Combine all the other ingredients in a pan and bring to the boil. Stir until the sugar dissolves.
- Fit the cucumbers snugly into a Kilner jar, then pour over the liquid. Seal and leave for at least 24 hours.
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CARROT RECIPES | BBC GOOD FOOD
A bright orange root vegetable that's versatile, sweet and nutritious.
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GERMAN ANISE CHRISTMAS COOKIES (SPRINGERLE) RECIPE ...
This are an old favorite made during holidays. They are very crisp, almost hard; good dunking cookies
From allrecipes.com
Reviews 3
Category German Recipes
Calories 115.3 calories per serving
From allrecipes.com
Reviews 3
Category German Recipes
Calories 115.3 calories per serving
- Preheat oven to 350 degrees F (175 degrees C). Bake cookies for 25 to 30 minutes.
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CRISP ANISE COOKIES RECIPE | MARTHA STEWART
These cookies are wrapped in the spirit of the season. Fresh out of the oven, they have a wonderfully chewy center. Over time, the centers become more crisp, reminiscent of biscotti.
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Reviews 3.6
Category Cookie Recipes
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Reviews 3.6
Category Cookie Recipes
- Spoon batter into a pastry bag fitted with a 1/2-inch round tip. Pipe 1-inch tapered mounds on baking sheets lined with nonstick baking mats, spacing them 1 inch apart. Bake until firm, 10 to 12 minutes. Let cool on sheets on wire racks.
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SLOW-COOKER PEAR BUTTER RECIPE: HOW TO MAKE IT
This is a tasty spread for toast, muffins, biscuits or any of your favorite breads. It is easy to make and has a rich pear flavor with hints of cinnamon, star anise and lemon. —Geraldine Saucier, Albuquerque, New Mexico
From tasteofhome.com
Total Time 06 hours 25 minutes
Calories 41 calories per serving
From tasteofhome.com
Total Time 06 hours 25 minutes
Calories 41 calories per serving
- Place spices on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. In a 5- or 6-qt. slow cooker, toss remaining ingredients. Add spice bag, covering with pears., Cook, covered, on low 5-6 hours or until pears are tender. Remove spice bag., Puree pear mixture using an immersion blender. Or, cool slightly and puree mixture in a blender in batches; return to slow cooker., Cook, uncovered, on high 1-2 hours or until mixture is thickened to desired consistency, stirring occasionally. Store cooled pear butter in an airtight container in the refrigerator up to 1 week.
Freeze option: Freeze cooled pear butter in freezer containers up to 3 months. Liquids expand as they freeze, so leave extra room at the top of the freezer container. To use, thaw in refrigerator.
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7 BEST BENEFITS OF ANISE TEA | ORGANIC FACTS
A daily dosage of this sweet, aromatic tea is all you need to brighten up your day!
From organicfacts.net
Reviews 5
Category Beverage
Cuisine South east Asian
From organicfacts.net
Reviews 5
Category Beverage
Cuisine South east Asian
- Strain out the anise seeds, if desired, although they should remain at the bottom of the cup. Add a tsp of honey or any other sweetener you prefer and mix well. Serve the tea warm and enjoy!
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STAR ANISE RECIPES | ALLRECIPES
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HOW TO USE STAR ANISE | FN DISH - BEHIND-THE-SCENES, FOOD ...
Star anise is the fruit — yes, fruit — of an evergreen tree native to southern China (where most of it still is produced). When dried, that fruit resembles a 1-inch, rust-colored star, usually ...
From foodnetwork.com
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CRISP ANISE COOKIES RECIPE | MARTHA STEWART
Sift flour, baking powder, salt, and anise in a medium bowl. Whisk eggs with a mixer on medium speed. Slowly add sugar, increase speed to high, and whisk until thick and glossy, about 10 minutes.
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DRY CHINESE SPICES AND CONDIMENTS - THE WOKS OF LIFE
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10 BEST CHINESE PORK BELLY RECIPES | YUMMLY
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