Tag-Archive for » Pepper «
This is a very quick recipe, that makes for a great starter, you can turn this into a main meal by upping amount of squid and serving over Asian vegetables and adding a couple of red chillies to really spice it up. There are so many versions of this very simple dish, I prefer not to add too much flour as I do not like my calamari to be to batter coated in this recipe. I prefer it to be more salt and peppery as I only like it battered when I am deep frying it and serving it with my favourite plum chili sauce.
If you have been keepi
ng up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
500g Prepared squid
2 Tablespoons of sea salt
1 Tablespoon Szechuan peppercorns
1 Tablespoon black peppercorns
1/2 Teaspoon dried chili flakes
1 Tablespoon corn flour
1 Tablespoon oil
2 Teaspoons sesame oil
Method
1. Combine salt and peppercorns in a fry pan over medium heat and toast for 3 to 4 minutes until fragrant. Add the chili flakes.
2. Cool, turn into a mortar and pestle and crush to a coarse powder. Place half the pepper mixture in a large bowl and add the corn flour. Toss the squid in the pepper mix to lightly coat.
3. Combine oil and sesame oil together add to wok or large pan fry calamari in batches until cooked, about 2-3 minutes a time. Add more oil if needed. Serve calamari with reserved pepper.
I served mine over salad greens tossed in an Asian dressing and served sweet chili dipping sauce on the side.
All photos taken by me unless otherwise stated.
I decided to have a treat the other night and buy some nice thick fillet steaks as we have not had a good steak in awhile. With all the food prices going up so dramatically this one-two time a week enjoyed cut of beef has now become one-two time a month affair, here’s hoping food prices come down again soon. This is a simple recipe that pairs well with steak and does not require lots of effort, feel free to serve this with a cheaper cut of beef or with your favourite cut.
If you have been keepi
ng up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1 Tablespoon olive oil
4 Steak fillets
1 Celery stalk, finely chopped
2 Cloves garlic, crushed
1 Brown onion, chopped finely
1/2 Cup dry white wine
1 Teaspoon beef stock granules
300ml Double cream
1 Teaspoon ground mixed peppercorns, or more if you like
1 Tablespoon fresh thyme leaves
Method
1. Heat half the oil in a large frying pan, cook beef on both sides, until cooked as desired. Transfer to a warm oven to keep warm.
If like me you have very thick steaks I find I can not cook them to a medium rare on the stove, without burning the outside so I finish them off in the oven for about 15 Min’s, on a higher heat setting.
2. Heat remaining oil in same pan, add celery, onion and garlic, cook, stirring until vegetables soften.
3. Add wine; stir until liquid is reduced by half, add cream, peppercorns and stock, bring to the boil. Reduce heat; simmer uncovered, stirring occasionally, about 5 Min’s or until sauce thickens slightly. Stir in thyme leaves, serve immediately over steak.
I served mine over celeriac mash and a carrot casserole as a side but serve with your favourite veg and potato.
All photos taken by me unless otherwise stated.
