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Posts Tagged ‘teaspoon pepper’

What you need:

4lb / 2 Kilo whole lean beef
1 tsp salt
½ tsp pepper (crushed)
½ tsp garlic (crushed)
2 tbsp cooking oil
½ tsp ginger
½ mango (ripe)
2 tbsp margarine
1 tbsp Worcestershire sauce
1 tsp lime juice

What you do:

Preheat the oven to 200C / 400F / gas mark 6

Prick the meat with a knife and rub it with the mixture of salt, pepper,and crushed garlic. Put the meat in a roasting pan. Set a side.

Put the ginger, mango, lime juice and Worcestershire sauce in a food processor. This will be the mixture that will be applied on the meat after 30 minutes of roasting.

Put the meat into the oven & cook for  30 minutes.
After 30 minutes turn down to 150C /300F / gas mark 2  and spoon the sauce over the meat every 10 minutes interval until meat is cooked.

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What you need:

1 lb  beef top sirloin steak, cut into 1/2-inch cubes
1 tsp salt
1/2 tsp pepper
3 tsp canola oil, divided
1 large green pepper, cut into 1/2-inch pieces
1 large sweet red pepper, cut into 1/2-inch pieces
2 medium tart apples, chopped
1/2 cup plus 2 tablespoons thinly sliced green onions, divided
2/3 cup packed brown sugar
1/2 cup cider vinegar
1 tbsp cornstarch
2 tbsp cold water
Hot cooked rice,

What you do:

Sprinkle beef with salt and pepper. In a large non stick frying pan or wok coated with cooking spray, stir-fry beef in 2 tsp oil until no longer pink. Remove and keep warm.

In the same pan, stir-fry peppers and apples in remaining oil for 3 minutes. Add 1/2 cup green onions. Stir-fry 2-3 minutes longer or until peppers are crisp-tender. Remove and keep warm.

Add brown sugar and vinegar to pan; bring to a boil. Combine cornstarch and water until smooth; stir into brown sugar mixture. Return to a boil; cook and stir for 2 minutes or until thickened and bubbly.

Return beef and vegetable mixture to pan; heat through. Garnish with remaining onions. Serve with rice if desired.

Serve with hot cooked rice.

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What you need:

4 1 1/2- to 2-inch-thick bone in pork rib chops
2 tsp coarse kosher salt
2 tsp chopped fresh thyme
1 tsp finely chopped fresh rosemary
1 tsp freshly ground black pepper
2 bacon slices, coarsely chopped
Olive oil (optional)
4 cups thinly sliced leeks (white and pale green parts only; about 3 large)
3 garlic cloves, minced
1/4 cup brandy
1 cup low-salt chicken broth
2 tsp finely chopped fresh sage
2 tbsp Dijon mustard
1/3 cup crème fraîche or sour cream

What you do:

Pat chops dry with paper towels. Mix 2 tsp coarse salt, thyme, rosemary, and 1 tsp pepper in small bowl. Sprinkle seasoning mixture on both sides of chops. Let stand at room temperature 1 to 2 hours or wrap and chill up to 1 day.

Heat a large frying pan or large skillet over medium heat. Add bacon and sauté until crisp and lightly browned. Using slotted spoon, transfer bacon to small bowl. Increase heat to medium-high. Add chops to the pan. Sear until brown, 4 to 5 minutes per side. Transfer chops to small baking sheet.

Pour off all but 3 tbsp drippings from skillet (or add olive oil to make 3 tablespoons). Add leeks and sauté until soft, about 7 minutes. Add garlic and stir 1 minute. Add brandy, then broth and bring to boil, scraping up browned bits. Return bacon to skillet; add sage and stir to blend.

Nestle chops in leeks in skillet. Reduce heat to medium-low. Cover; simmer 3 minutes. Turn chops over. Cover; simmer until thermometer inserted into thickest part of chops registers 140°F to 145°F, about 3 minutes longer. Transfer chops to platter. Tent loosely with foil to keep warm.

Spoon off any fat from cooking liquid in skillet. Boil until all liquid evaporates, about 3 minutes. Whisk in mustard, then crème fraîche; do not boil. Season with salt and pepper. Spoon over chops.

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What you need:

6 oz sliced turkey kielbasa Sausage
1 large onion, chopped
1 large clove garlic, chopped
1 tsp olive oil
1 lb fresh kale, washed, or 1 package (10 ounces) frozen chopped kale, thawed and drained
2 tins (13 3/4 ounces each) reduced-sodium chicken broth
4 cups water
2 carrots, sliced
1 tsp dried leaf marjoram, crumbled
1/2 tsp salt
1/8 tsp pepper
1/2 cup uncooked long-grain white rice

What you do:

Saute kielbasa , onion and garlic in oil in large pot over medium-low heat until tender, about 10 minutes.

If using fresh kale, cut off stems and slice into 1/2-inch pieces. Keep stem pieces separate. Coarsely chop fresh leaves.

Add to the pot the chicken broth, 4 cups water, carrot, marjoram, salt, pepper and sliced fresh kale stems or frozen kale, if using. Bring to boiling. Lower heat; cover and cook for 15 mins longer. If using fresh kale, add the leaves at this point along with the rice to the pot. Bring to boiling. Lower the heat; cover and simmer for 15 minutes or until the rice is tender.

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What you need:

3 teaspoons olive oil, divided
4 slices of a bloomer   (1/2 inch thick)
1 garlic clove, cut in half  lengthwise
3/4 cup chopped seeded tomato
1 tablespoon minced fresh basil
1/2 teaspoon minced fresh parsley
1/2 teaspoon red wine vinegar
1/8 teaspoon salt
1/8 teaspoon pepper

What you do:

pre heat the oven to 180C / 350F / gas mark 4

Brush 2 teaspoons oil over one side of each slice of bread; place bread on a baking tray.

Place in the oven for 5-7 minutes or until lightly browned.

Rub cut side of garlic over bread.
Meanwhile, in a small bowl, combine the tomato, basil, parsley, vinegar, salt, pepper and remaining oil.

Spoon onto bread.

serve immediately.

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What you need:

8 ounces haddock or halibut fillets, cut into 1 1/2″ cubes

3 1/2 tbsp olive oil  (divided)
4 garlic cloves, sliced or crushed
4 anchovy fillets packed in oil, drained
1/4 tsp crushed red pepper flakes
1 large  tin whole peeled tomatoes &  their juices, coarsely puréed
1/4 cup halved, pitted oil-cured black olives
1/2 tsp kosher salt plus more
1/4 tsp freshly ground black pepper plus more
1lb  new potatoes, halved
2 large shallots, peeled, leaving root end intact, quartered
1/4 cup halved caper berries or 1 tbsp drained capers, rinsed
1 tbsp chopped  parsley

What you do:

pre heat the oven to 220 C / 425 F / gas mark 7

Heat 2 tablespoons oil in a medium pot over low heat. Add garlic and anchovies; cook, stirring frequently to break up anchovies, until garlic is soft but not browned, 3-4 minutes. Add red pepper flakes; cook until fragrant, about 20 seconds. Add tomato purée, increase heat to medium, and cook, stirring occasionally, until sauce thickens, 15-20 minutes. Stir in the olives; simmer for 5 minutes. Season with salt and pepper.

Arrange the shelves  in the upper & lower thirds of the oven.  Wrap an oven shelf in grease proofed paper.

Toss 1 tbsp of  oil, potatoes, shallots, 1/2 tsp salt, and 1/4 tsp pepper in a large bowl to coat. Spread in a single layer on prepared oven shelf . Roast on top  of the oven shelf  for 18 minutes. Keep in oven.

Place fish in an large glass oven proof  dish. Drizzle with the remaining 1/2 tbsp oil and season with salt and pepper. Place on bottom oven rack and roast with  the potatoes until fish is just opaque in centre & the potatoes are golden brown and tender, and shallots are crispy, about 7 minutes longer.

Place the potatoes, shallots, and fish on a platter in an even layer. Spoon 1 1/2 cups puttanesca over the top &  garnish with caper berries and parsley.

Serve hot .

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What you need:

4 (6 oz) salmon steaks

3 tbsp Dijon mustard

3 tbsp honey
1 tsp lemon juice
1/2 tsp pepper

What to do:

Preheat oven to 165 degrees C / 325  F / gas mark 3

Mix together the honey, mustard and lemon juice  in a small bowl.

Spread the mixture over the salmon steaks.

Season with pepper.

Arrange in a medium oven proof  baking dish.

Bake for around 20 minutes in the  oven, or until fish easily flakes with a fork.

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What you need:

2 tbsp unsalted butter
1 tbsp vegetable oil
4  steaks (about 6 oz each)
150ml of a tin of  black-bean soup
4  spring onions, chopped
125 ml  water
2 tbsp Worcestershire sauce
2 tbsp Madeira
1 tbsp Dijon mustard
2 tbsp  parsley chopped

Salt & pepper.

What to do:

In a large frying pan heat butter and oil  over medium heat until the froth subsides. Meanwhile, pat steaks dry and sprinkle both sides with 3/4 tsp of salt and 1/2 tsp of pepper.

Cook steaks, turning once, until browned and medium-rare, for around 6 to 8 mins & around 10 mins for well done.

While steaks cook, stir the black-bean soup in the tin, then transfer 150ml to a blender  and blend until very smooth.

Transfer steaks to a chopping  board and let stand, loosely covered, 10 minutes.

Meanwhile, pour off all but 1 tablespoon fat from the frying pan and cook the chopped spring onions  over medium heat,

stirring, until softened. Stir in blended black-bean soup along with remaining ingredients and any juices from meat and bring to a boil.

Spoon some of sauce over steaks and serve remainder on the side.

 

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What you need:

4 skinless chicken breasts

1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon

1 ml  olive oil
1 red  pepper, (seeded & diced)
1 yellow  pepper,( seeded & diced)
3 oz prosciutto, chopped
2 garlic cloves (crushed)
1 tin (400g) chopped tomatoes
125 ml  white wine
1 tbsp fresh thyme leaves
1 tsp fresh oregano leaves
125 ml chicken stock
chopped fresh parsley leaves

What you do:

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large frying pan, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove the chicken from the pan and set aside.

Using  the  same  frying pan, over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, (around 5 minutes).

Add the  crushed garlic and cook for 1 minute. Pour in  the tomatoes & wine, then add the  herbs.

Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

Garnish with the parsley & serve.

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