Fish fillets, roast potatoes with maqaw mayonnaise

This recipe originally from: https://www.taipeitimes.com/News/feat/archives/2016/11/26/2003660008

Fish fillets, roast potatoes with maqaw mayonnaise

Recipe

(Serves 2)

Homemade mayo has been mystified out of all proportion and now with electric whisks and food processors, the slog and risk of putting together something really rather good (better than anything store bought anyway, if not up to Michelin chef standards) have all but disappeared. Some chefs recommend using olive oil, and this certainly has great appeal, but the mayo can end up tasting rather harsh, and the simpler and cheaper sunflower or rapeseed oil makes a more dependable product. Add a dash of your preferred extra-virgin at the end to enhance the flavor if you like. The roast potatoes in this recipe are a family favorite, and though simple, are very tasty. The secret is getting the outside nicely brown in the oven, the mix of starch and oil caramelizing and giving the potatoes a much more complex flavor than you might expect from such simple ingredients.

Ingredients

2 fillets mahimahi (or other firm white fish), approx. 250g

potatoes

1 tbsp flour

2 tbsp breadcrumbs

2 eggs, at room temperature

1 heaped tsp mustard (Dijon or other mild mustard)

7g maqaw

small bunch sweet basil leaves

200ml sunflower oil

a glug of olive oil

splash of rice vinegar (optional)

salt and pepper for seasoning

Directions

1. Separate the eggs, setting the whites aside.

2. Add the mustard to the egg yokes and beat them together. Using an electric whisk, whisk this mixture, adding oil in a thin stream, very slowly at first. As the mixture begins to thicken, you can add the oil more rapidly.

3. Crush the grains of maqaw with the flat of a kitchen knife or in a mortar. Mix into the mayonnaise and season with salt. Add a slash of vinegar, if using. (Most recipes suggest the addition of vinegar or lemon juice to balance the mayo with a bit of acid, but I often find the acid in the mustard already sufficient for this purpose.)

4. Refrigerate for at least 2 hours to allow the flavor of the maqaw to suffuse the mayonnaise.

5. About 30 minutes before you want to eat, season the fish fillets with salt and pepper.

6. Peel and cut the potatoes and steam over high heat for 20 minutes.

7. Place potatoes on a non-stick baking sheet and drizzle with olive oil and sprinkle with salt. Make sure the potatoes are well coated with oil. (The potatoes at this point can be set aside for as much as a couple of hours.)

8. Pre-heat an oven to 230c. Before putting the potatoes in the oven, give them a good toss, renewing the coating of oil and salt. Place on an upper shelf for 10 minutes. Turn over and cook for another 10 minutes until golden brown.

9. When ready to eat, first dust the fish fillets with flour, then dredge them in egg white, then in the bread crumbs.

10. Heat a pan with a generous glug of oil. Fry over medium heat for about 4 minutes. While the fish is cooking, throw in the basil leaves and fry until crisp, about 1-2 minutes. Remove and drain on kitchen paper.

11. Serve the fish topped with crisp basil and a generous dollop of maqaw mayonnaise. Serve with a side of roast potatoes. The addition of a simple salad makes this a complete meal.

Ian Bartholomew runs Ian’s Table, a small guesthouse in Hualien. He has lived in Taiwan for many years writing about the food scene and has decided that until you look at farming, you know nothing about the food you eat. He can be contacted at Hualien202@gmail.com.

This is one of two recipes that feature: maqaw pepper

This recipe also includes: black pepper

Steamed Cod with wild peppercorn

This recipe originally from: https://onestove.wordpress.com/2018/04/02/steamed-cod-with-wild-peppercorn/

Taiwan has a lot of beautiful scenic places with poetic names. One place which I visited recently is Xiangtian (“Facing the Sky”) Lake in Nanzhuang, Maoli County. While we were waiting for the bus, we spied several small shacks next to the bus stop selling “Maqaw Eggs”.  What in the world are Maqaw eggs?  It turns out Maqaw  马 告 (pinyin “Ma Gao”) is a kind of wild peppercorn that is famous in Miaoli’s aboriginal cuisine. Its scientific name is Litsea Cubeba, a plant native to Taiwan, China and Indonesia. Its fruit produces a lemony essential oil which is used in soaps and its seeds are used in cooking. The stall was selling hard boiled Chinese tea eggs specially flavored with Maqaw so we naturally had to try them (they were delicious!) as well as Maqaw peppercorn seeds. The proprietor convinced me that they are very expensive in New York specialty stores but it’s a good price at Xiangtian Lake because they are locally grown. Not one to pass up a deal, I naturally had to buy a bottle of the fragrant wild peppercorn. It is supposed to be great for tea eggs as well as pork and fish dishes. So tonight I sprinkled some Maqaw peppercorn seeds on my cod fish and they certainly added a lovely citrony flavor to the dish.

1 piece cod fish

1 tbsp black bean and garlic sauce (Lee Kum Kee brand)

1/2 tbsp hoisin sauce (Lee Kum Kee brand)

1/2 tbsp XO sauce

1 tbsp Maqaw peppercorn seeds

1. Rinse the cod fish under running water.  Pat dry. Place it on a dish, add all the ingredients on top of the fish. Steam for 10 mins or until cooked.

2. Sprinkle spring onions on top for garnish. Serve hot with steamed rice.

This is one of two recipes that include: maqaw pepper

Roast Asparagus with Long Pepper Gremolata Recipe

This recipe originally from: https://www.seriouseats.com/roast-asparagus-with-long-pepper-gremolata-recipe

Roast Asparagus with Long Pepper Gremolata Recipe

by Max Falkowitz updated Aug. 30, 2018

Now's the time of year when I eat asparagus once or twice a week. To change things up from the usual, I dressed it with a modified gremolata—typically a mixture of citrus zest, minced garlic, herbs, and spices. This version takes advantage of long pepper's sweet pungency, fleshed out by coriander, enlivened by lemon. It's a simple—and a favorite—way to enjoy long pepper. And asparagus, for that matter.

Since the spices aren't cooked at all, they are best toasted before grinding to bring out their flavors.

Ingredients

1 bunch (1 pound) asparagus

2 tablespoons oil

1 1/2 teaspoons long pepper, toasted and freshly ground

1 1/2 teaspoons coriander, toasted and freshly ground

4 cloves garlic, minced

Zest of one lemon

Directions

Turn on broiler and adjust rack to 4 to 6 inches from heat source. Trim bottom two inches off asparagus, rub with oil, and season well with salt. Arrange in a single layer in an oven-safe skillet or baking sheet.

Broil for two to three minutes, then check on asparagus for signs of light charring and a bright green color. Very thin spears may be finished at this point. Squeeze gently with tongs. If still very firm, return to broiler for another two to three minutes, or until spears bend slightly but break with a snap.

Combine long pepper, coriander, garlic, and lemon zest in a small bowl and mix to combine. Toss with asparagus and serve immediately.

This Recipe Appears In

Spice Hunting: Long Pepper

This is one of two recipes that feature: long pepper

This recipe also includes: coriander, citrus rind

Cooking with Pippali: Sweet & Spicy Recipes

This recipe originally from: https://www.banyanbotanicals.com/info/blog-the-banyan-insight/details/cooking-with-pippali-sweet-spicy-recipes/

Cooking with Pippali: Sweet & Spicy Recipes

Pippali or Piper longum is a small shrub and grows all over the tropical forest of India. It has a special affinity for the respiratory system, and it also supports the digestive, reproductive, circulatory, and nervous systems. 

Commonly known as long pepper, pippali is the fruit of the plant (although sometimes referred to as the flower) and one of the most precious herbs in Ayurveda and Indian cuisine. In its dry form, pippali has a pungent or sharp taste. Its energy, or virya, is mildly heating, and it has a sweet post-digestive effect, which is soothing and balancing. It pacifies vata and kapha and even though it is pungent and heating, it is fine for pitta if used short-term and in moderation. It has oily, light, and penetrating qualities.

In its fresh green form, pippali has the opposite qualities that are found in the dried form. When green, it is sweet in taste, it can aggravate kapha and reduce pitta, and it is heavy, which makes it harder to digest.

Pippali in the Kitchen

While pippali is a true pepper, it is considerably less hot than many ground pepper varieties. At the same time, it is deeply aromatic and energizing. It’s a tasty addition when cooking poultry, fish, and vegetable stews or dals.

Since ancient times, long pepper has been used in cooking for its hot and spicy flavor. Its popularity in the kitchen has decreased because black pepper and chili pepper are cheaper and easier to grow. On the other hand, those who understand the value of pippali continue using it in different recipes including some desserts because it has a sweet aftertaste and aids in digestion.

Toor Dal & Pippali Soup

Pippali is also used in healing foods. This soup recipe is a good addition to a meal as an appetizer, promoting healthy digestion and robust agni.

Ingredients:

1 ripe medium tomato, finely chopped

¼–½ teaspoon pippali powder

1–2 cloves of garlic, minced

1 teaspoon cumin seeds

½ cup chopped cilantro

1 tablespoon tamarind concentrate

1 teaspoon mustard seeds

4 curry leaves

1 tablespoon brown sugar

1 cup cooked toor dal

3 cups water

½ teaspoon salt

2 tablespoons ghee

Directions:

Combine the pippali, cumin seeds, and garlic together and set aside.

Heat the ghee in a pan over medium heat. Add the mustard seeds and when they pop add the curry leaves. Add the crushed pippali, cumin, and garlic mixture and a pinch of salt, and sauté till the spices are aromatic. Add about 3 cups of water, gradually add the chopped tomato and tamarind concentrate, mix well, then add the brown sugar and stir. Let it simmer on medium low till the tomato is cooked.

Adjust salt to taste, add the cooked and mushed toor dal, chopped cilantro (reserve some for garnish, if preferred), and stir well, letting the soup simmer till it becomes creamy. Garnish with cilantro and enjoy.

Sweet & Spicy Fruit Truffles

This is a simple and delicious seasonal dessert recipe. It also works well as a snack. In addition to being nourishing, it’s also a good digestive aid for the winter season. 

Ingredients:

1 cup chopped pitted dates

½ cup chopped dried figs

½ cup chopped almonds that have first been soaked and peeled

½ cup roasted cashews

½ cup honey

½ cup roasted sesame seeds

¼ cup coconut oil

2 teaspoons pippali powder

1 teaspoon nutmeg powder

Directions:

Chop the dates and figs into small pieces and combine in a bowl. Chop the almonds and lightly roasted cashews into very small pieces and add to the bowl. Mix and massage all the ingredients with the hands while adding the coconut oil. This will make a sticky paste. Then add half of the honey and mix well. Add the pippali and nutmeg powders and thoroughly combine all the ingredients.

Roll the mixture into bite size balls. Add a little honey on the surface of each ball and roll in the roasted sesame seeds. Place the balls on a baking sheet and refrigerate for 15 minutes or until they become firm. Once they have set they are ready to be served. Left overs can be kept in a covered container at room temperature for up to ten days.

This is one of two recipes that feature: long pepper

This recipe also includes: cumin, mustard, sesame, nutmeg

Pepper Soup Spice

This recipe originally from: https://lowcarbafrica.com/pepper-soup-spices/

Published on Mar 12, 2020. Updated on Jan 21, 2021. By Tayo.

If you have ever tasted an African pepper soup, you might be wondering what gives it its unique and earthy flavor. I’m going to show you how to make pepper soup spice from scratch using the traditional ethnic spices, and also how to make it using everyday spices from your local grocery store.

African pepper soup dishes are made with a blend of complex and unique spices. These spices are commonly found in the West African region and used in a variety of ethnic soups, like this goat meat pepper soup.

Traditional Spices Used In Making African Pepper Soup Spice

Alligator pepper: also known as Grains of Paradise, Guinea pepper, and Melegueta pepper. In Nigeria, this spice is known as Atare, Atariko or Ulima seeds.

Alligator pepper has a nutty, woody flavor with a hint of citrus. It has a nice peppery taste without any harsh after-burn.

It also makes a great substitute for black pepper for those that don’t like the taste or are allergic to it.

Selim pepper: also known as Grains of Selim, Ethiopian pepper, Senegal pepper, Negro pepper, Kani pepper or Uda seed. This pepper has a musky flavor of smoked herbs with a hint of bitter cocoa. It is similar in flavor to peppercorns.

Calabash nutmeg: also known as Jamaican nutmeg, African nutmeg, and Muscadier de Calabash. In Nigeria, it is known as Ehuru, Ariwo or Ehiri, depending on what tribe you’re from.

This spice is very similar to nutmeg and is grown in West Africa and also in the Caribbean islands.

How To Make Pepper Soup Spices From Scratch Using Traditional African Spices.

Roast the calabash nutmeg in a dry pan for about two minutes.

Grind the calabash nutmeg, selim pepper, and alligator pepper together to a fine powder. My go-to grinder is this handy coffee grinder or this mortar and pestle set.

Make sure they are well mixed together and store in an airtight container.

This makes 3 tablespoons of the pepper soup mix and each serving has 0 net carbs and 0 calories.

You can get all these spices from amazon or an African store and mix yourself or just buy a pre-packaged pepper soup spice mix. I have done both and I honestly can’t tell the difference as they both turned out really good.

How To Make Pepper Soup Spice Using Spices Commonly Found In The Grocery Store

It can be quite hard to get the native pepper soup spices if you don’t live in Africa. I like to order from Amazon sometimes but the items frequently go out of stock.

So I began to experiment with different household spices to see if I could come up with something relatively close.

After a few hours of mixing, smelling, tasting and shoving my spice blend under my husband’s nose for his approval, I eventually came up with a mix that mimics the taste of the traditional blend.

The ingredients I used are Allspice, Peppercorn, Ginger, Cayenne pepper, Fennel seeds, and Cumin.

Allspice has a woody flavor that resembles a combination of cloves, cinnamon, and nutmeg. So if you don’t have allspice on hand, you can recreate it using half a teaspoon each of cloves, cinnamon, and nutmeg.

To Prepare The Pepper Soup Spice:

Grind the peppercorn and fennel seeds to a fine powder using a spice blender.

Mix all the spices together and store them in an airtight container. This produces about 3 tablespoons of the pepper soup mix.

One serving is roughly 1 - 1.5 tablespoons, depending on how strong you want the flavor to be. As you can see, both spices are quite similar though not quite the same. But if you can't get the traditional spices, this option will work perfectly as it tastes really close to the original.

What Can I Use Pepper Soup Spice For?

This spice is perfect for African pepper soups like this Nigerian Pepper Soup and this Fish Pepper Soup. You can also add small quantities to any stew or soup to really enhance the taste and flavor.

Check out these African pepper soup recipes!

Chicken Pepper Soup

Goat Meat Pepper Soup

Nigerian Pepper Soup

Fish Pepper Soup

Pepper Soup Spices

Learn how to make Nigerian pepper soup spice from scratch using the traditional ethnic spices, and also using common spices from your grocery store.

Ingredients to make pepper soup spice (using traditional African spices)

6 calabash nutmeg

8 selim peppers

1 tbsp alligator pepper

Ingredients to make pepper soup spice (using regular spices)

1 tbsp peppercorn

2 tsp allspice

1.5 tsp ginger

1 tsp cayenne pepper

¼ tsp fennel seeds

¼ tsp cumin

Instructions

How to make pepper soup spices using traditional African spices

Roast the calabash nutmeg in a dry pan for about two minutes. 

Remove the outer skin and take out the seed inside.

Grind the calabash nutmeg, selim pepper, and alligator pepper together to a fine powder.

Store in an airtight container.

How to make pepper soup spices using common spices

Grind the peppercorn and fennel seeds to a fine powder using a spice blender.

Mix with the other spices together and store in an airtight container.

Notes

This produces about 3 tablespoons of the pepper soup mix. One serving is roughly 1 - 1.5 tablespoons, depending on how strong you want the flavor to be.

The recipe card shows the nutrition info for the pepper soup spice made from spices found in the grocery store.

The traditional pepper soup spice contains 0 calories and 0 carbs.

This is one of two recipes that feature: grains of Selim

This recipe also includes: african nutmeg, alligator pepper, black pepper, allspice, ginger, cayenne, fennel, cumin

Grains of Paradise-Crusted Sirloin with mashed sweet potato

This recipe originally from: https://www.homechef.com/meals/grains-of-paradise-crusted-sirloin

We've put a twist on steak au poivre by replacing the traditional black peppercorn crust with grains of paradise, a uniquely named seed native to Africa. They're a little bit peppery and a whole lot aromatic. We pair it with mashed sweet potatoes and roasted zucchini for a sirloin you won't soon forget.

Chef

Scott Gorsky

In Your Box (serves 2)

2 Zucchini

20 oz. Sweet Potatoes

2 Green Onions

1 tsp. Grains of Paradise

2 Sirloin Steaks

5 fl. oz. Canned Evaporated Whole Milk

0.9 oz. Butter

1 fl. oz. Sherry

1 Tbsp. Bonewerks Classic Veal Demi-Glace

Recipe Steps

You Will Need:

-Olive Oil

-Salt

-Pepper

-1 Colander

-1 Baking Sheet

-1 Small Pot

-1 Medium Pan

Before You Cook:

-If using any fresh produce, thoroughly rinse and pat dry

-Be sure to scrape out all the cream sauce from the carton; some might stick!

-Prepare a baking sheet with foil

-Preheat oven to 425 degrees

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F

1

Prepare the Ingredients:

Trim zucchini ends and slice on an angle into ¼" rounds. Peel and cut sweet potato into 1" dice. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Keep grains of paradise in their shipping bag and, using a small pan, crack into a coarse powder. A meat mallet, spice grinder, or mortar and pestle are also great tools for this. Don't worry if some larger chunks remain. Rinse steaks, pat dry, and season with a pinch of salt and grains of paradise. Lightly press grains into steak.

2

Boil Sweet Potatoes and Roast Zucchini

Bring a small pot with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook 12-15 minutes, or until tender. Arrange zucchini slices on prepared baking sheet, drizzle with 1 tsp. olive oil, and season with a pinch of salt and pepper. Roast 8-10 minutes, or until tender and slightly caramelized.

3

Finish the Potatoes

When potatoes are tender, drain in colander and return to pot. Add 2 Tbsp. evaporated milk and ⅓ the butter. Mash with a potato masher or fork until smooth. Season to taste with ½ tsp. of salt and a pinch of pepper. Set aside and keep warm.

4

Sear the Steaks

Heat a medium pan over medium heat. Add ½ the remaining butter and 1 tsp. olive oil to pan and melt. Add steaks to hot pan and cook 4-5 minutes per side, or until well-browned and steaks reach a minimum internal temperature of 145 degrees. Remove steaks to a plate and return pan to medium-high heat (no need to wipe clean).

5

Make the Sauce

Add 1 tsp. olive oil to pan and white portions of green onion. Cook 1 minute, stirring constantly. Add sherry and cook 2 minutes, or until mostly evaporated. Add remaining evaporated milk and bring to a simmer. Cook 5 minutes, or until sauce is thickened. Remove from heat and swirl in demi-glace and remaining butter. Season to taste with a pinch of salt and pepper.

6

Plate the Dish

Place a serving of zucchini and sweet potatoes on a plate. Serve steak against vegetables and ladle sauce in front. Garnish potatoes with remaining green onions.

This is one of two recipes that feature: grains of paradise

This recipe also includes: black pepper

Smoked dry pork – Cách làm thịt lợn gác bếp bằng lò nướng | Trang cung cấp thông tin về những những món ăn ngon hằng ngày

This recipe originally from: https://muadacsan3mien.com/smoked-dry-pork-cach-lam-thit-lon-gac-bep-bang-lo-nuong-trang-cung-cap-thong-tin-ve-nhung-nhung-mon-an-ngon-hang-ngay/ and https://www.youtube.com/watch?v=jBWxuPlwY58

POSTED ON 07/05/2021 BY NAM TRẦN

Thông tin liên quan đến chủ đề cách làm thịt lợn khô gác bếp.

(Tiếng Việt phía dưới nhé mấy bạn )

Hi everyone, I’m Huyen, Asian Recipes channel. Today, I will show you how to make Smoked dry pork in the Northwest of Vietnam with oven. This dish is a feature of ethnic minorities in Vietnam, with the taste of nature and mountains.

Youtube: https://goo.gl/G3z3ct

Facebook: https://facebook.com/recipe.asian

—————–

Smoked dry pork in the Northwest of Vietnam recipe

Ingredients:

– 350gr pork filet (or butt meat).

– 3 tablespoons of cooking oil

– 1.5 tablespoons of salt

– 3 tablespoons Korean chili powder

– 1 teaspoon of Vietnamese paprika

– 1 teaspoon honey

– 2 teaspoons of Mac Khen powder

– 2 Doi seed, grilled, crushed

– Some pieces of wood charcoal

Mac Khen and Doi are seeds of forest trees. You also use Buffalo meat of beef.

Mac Khen:

Doi:

Instructions:

Pork filet, remove fat and tendons, slice along the fiber. Wash the pork with boiling water, marinate the above spices. When seasoning, I add cooking oil so that the meat keep moisture and flavor . Rest at least 3 hours.

Put meat in a tray with stencils, dry in a low temperature oven (210-280 °F). Use a tray to store burning charcoal into the oven. Charcoal smoke makes the meat have a distinct aroma. Open the oven slightly to dry meat quickly. Occasionally, open the oven door for new air to flow into the oven, helping the charcoal burn longer. The time of drying is based on the size of meat. You can feel it by taking a piece and test, the piece of meat is brown, dry but still slightly soft.

Now, you have a strange and delicious dish Northwest mountains of Vietnam. Leave a comment! Good luck!

Chào cả nhà, mình là Huyền. Hôm nay mình sẽ giới thiệu cho các bạn cách làm món thịt lợn gác bếp Tây Bắc bằng lò nướng nhé! Món này cực hợp để nhâm nhi trong dịp Tết. Mình xin đảm bảo là cánh đàn ông sẽ thích mê. Đồng thời, thịt gác bếp Tây Bắc cũng là món ăn ưa thích của mấy nhóc nữa đó! Trữ sẵn 1 hũ thịt gác bếp này trong tủ lạnh là khách đến nhà lúc nào cũng có món lạ tiếp đãi ngay.

Nguyên liệu:

– 350gr thịt thăn lợn (hoặc mông)

– 3 thìa cafe dầu ăn

– 1.5 thìa café bột canh

– 3 thìa café ớt bột Hàn Quốc

– 1 thìa café ớt bột Việt Nam

– 1 thìa café mật ong

– 2 thìa café hạt mắc khén xay

– 2 hạt dổi nướng sơ, giã nát

– 1 ít than hoa

Cách làm:

Thịt lợn trụng qua nước sôi rồi rửa sạch

Ướp các loại gia vị nêu trên. Khi ướp gia vị, mình cho thêm dầu ăn để thịt không bị ra nước, giúp giữ vị ngọt thịt. Thời gian uớp ít nhất 3 tiếng.

Xếp thịt ra khay trải sẵn giấy nến, sấy trong lò với nhiệt độ thấp (100-140°C). Dùng 1 khay để than hoa đã cháy vào rãnh lò bên dưới. Khói than hoa sẽ giúp miếng thịt có mùi thơm đặc trưng. Dùng chiếc đũa để hé cửa lò cho thịt nhanh khô. Thi thoảng mở cửa lò cho không khí mới tràn vào lò, giúp than hoa cháy được lâu hơn. Tùy miếng thịt to hay nhỏ mà căn thời gian sấy. Bạn có thể cảm nhận bằng việc lấy 1 miếng ra thử, miếng thịt se mặt, màu cánh gián đậm, còn hơi mềm là đạt.

Bây giờ, bạn đã có một món ăn lạ và ngon không kém thịt mua tại Tây Bắc rồi đấy. Rất rẻ và hợp vệ sinh đúng không nào? Hãy để lại bình luận nhé! Chúc các bạn thành công!

This is one of two recipes that feature: gioi pepper

This recipe also includes: Korean chilli pepper, sweet pepper/paprika, szechuan pepper

Prawn Consommé, Tomato Espuma

This recipe originally from: https://www.my-vb.com/us/recipes/savoury/starters/prawn-consomme-tomato-espuma

However, as of writing this, the website no longer shows this recipe. The day before writing this, I tried to archive two google caches of the recipe, http://web.archive.org/web/20210704005505/http://webcache.googleusercontent.com/search?q=cache:https://www.my-vb.com/us/recipes/savoury/starters/prawn-consomme-tomato-espuma and http://web.archive.org/web/20210704011922/https://webcache.googleusercontent.com/search?q=cache:E3XiJaj-E_MJ:https://www.my-vb.com/en/entityprint/pdf/node/30131+&cd=15&hl=en&ct=clnk&gl=us, however those aren't working either. The text on this page comes from a pdf of the download of the website

Prawn Consommé, Tomato Espuma

Savoury recipe / by Lionel Rigolet

1. Prawn infusion

Ingredients

Water - 3 l

Prawn heads - 600 g

Finely chopped ginger -50 g

Shallot - 100 g

Garlic - 25 g

In a saucepan, add the water, prawn heads, ginger, shallots and garlic. Bring to the boil and leave to simmer for 20 minutes then sieve finely, pressing well. Pour into a saucepan.

2. Prawn consommé (± 15 g per person)

Ingredients

Shrimp (infusion) - 2,5 l

Lemon (zest) - 10 g

Limeonblad - 8 g

Talauma spices - 2 g

Lemongrass - 50 g

Carrot (brunoise) - 130 g

Chopped white celery -125 g

Pale green parts of leeks -100 g

Tomato paste - 30 g

Egg white - 250g

Finely slice carrots, celery and pale part of the leeks using the food processor, pour into a bowl and add the egg whites, lemongrass sticks and tomato paste. Whisk well. In the meantime, bring to the boil the infusion, lemon peel, lemon leaf and talauma spice. Add the previous mixture, whisk together and bring to the boil again and simmer until a cap appears on the surface. Regularly sprinkle this cap. Leave to simmer for 20 minutes then cool and sieve. Season to taste. Add 2.5 g gelatine soaked in cold water for 250 g of consommé, leave it to cool then pass through a fine sieve.

3. Tomato espuma

Ingredients

Tomatoes (juice) - 100 g

Tomato paste - 15 g

Vodka - 10 g

Gelatine (sheet) - 1,5 g

Worcestershire sauce

Espuma stabilizer - 10 g

Heat the tomato puree, add the gelatine to melt in them. Remove from the heat, add the

tomato concentrate, tomato juice, vodka. Season with the worcestershire sauce, tabasco

and celery salts. Mix thoroughly and pass through a ne sieve. Add the proespuma powder and pour into a siphon.

4. Herb gel (a few drops)

Ingredients

Parsley - 10 g

Blanched basil - 15 g

Raw cress - 5 g

Cold cooked herbs - 100 g

xanthan - 1 g

Blend the blanched parsley, blanched basil, cress, cooking juice of the herbs (cold),

Gelespessa® (xantana gum) thickener as nely as possible. Season with salt and pepper .

Pour into a pipette.

5. Prawn mixture (± 5 g per person)

Ingredients

Prawns - 50 g

Green onions - 7 g

Shallot - 7 g

Finely sliced lemon zest - 1,5 g

Mix in a bowl: the prawns, spring onions, shallots and lemon peel. Season and share out

between small glasses.

6. Presentation

Ingredients

Red tomato caviar

Crutomat (dried tomato akes)

Salt and pepper

Pour the consommé over the lling, add 1 tomato caviar, herb gel, tomato espuma and

nish with the crutomat.

This is one of two recipes that feature: gioi pepper

Barramundi Pizza

This recipe originally from: https://www.dorrigopepper.com/recipes/18-barramundi-pizza.html

On a Pizza base of your choice, I recommend Toscano Pizza bases from Woollies or Coles, spread Pizza sauce, cheese and Oregano on the base.

Top with Barramundi, green peas and Dorrigo pepper, cook the Pizza and add a sprinkle of Aioli on top when finished.

This is one of two recipes that features: dorrigo pepper

Dorrigo Pepper crusted Sashimi Tuna Steak with Sweet Potato & Wasabi Mash

This recipe originally from: https://www.dorrigopepper.com/recipes/1-dorrigo-pepper-crusted-sashimi-tuna-steak-with-sweet-potato-wasabi-mash.html

Pepper Crusted Yellow-fin Tuna

Ingredients

2 (5 ounce) yellow-fin tuna steaks

1 teaspoon salt

2 tablespoons lemon juice

2 tablespoons sesame oil

2 teaspoons Ground Dorrigo Pepper berry

Sweet Potato & Wasabi Mash

Ingredients

one medium sweet potato

1 teaspoon of fresh grated wasabi stem, or 'store-bought' pre-prepared wasabi

Directions

Season the tuna steaks with salt, lemon juice, and sesame oil. Coat with the Dorrigo Pepper.

Heat sesame oil in a heavy pan over medium-high heat. Gently place the seasoned tuna in the skillet and cook about 15 seconds per side for rare.

Prepare the mashed potato as you would normally.  Just before serving mix the wasabi well into the mash.

To serve, place mash as a bed for the tuna.  Slice the tuna, against the 'grain' of the fish, and ~1cm thick, and place over the mash.

..... Totemo oishii desu !!

This is one of two recipes that features: dorrigo pepper

Cubeb Pepper Shortbread

This recipe originally from: https://www.craftginclub.co.uk/ginnedmagazine/2016/10/24/botanicals-guide-cubeb-pepper-a-spiced-shortbread

CUBEB PEPPER SHORTBREAD

4 tbsp of cubeb peppercorns, finely ground

225g/8oz plain flour

Pinch of salt

55g/2oz caster sugar

170g/6oz butter

Method:

1.    Sift flour into a large bowl and stir in the salt, sugar and ground cubeb pepper. Add the butter and rub into the flour, kneading until smooth. 

2.    Pre-heat the oven to 150C. Roll the dough out on a floured surface to around 7-8mm thick.

Cut into desired shape (fingers, triangles or circles work well, but you can get creative!).

3.    Place the shortbreads on a baking tray covered with baking parchment. Bake for about 30 minutes until golden.

4.    Sprinkle with sugar and ground cubeb peppercorns to taste. Allow to cool before eating.

This is one of two recipes that features: cubeb pepper

Potatoes With Kala Jeera

This recipe originally from: https://www.cookingindex.com/recipes/62916/potatoes-with-kala-jeera.htm

Recipe Ingredients

1 lb 454g / 16oz Potatoes - approximately

Walnut-sized tamarind

For Tempering

2 tablespoons / 30ml Ghee

1 teaspoon / 5ml Cumin

1 teaspoon / 5ml Kala jeera

1 teaspoon / 5ml Aniseed

1 Fenugreek

1 Ajwain

2 Dried red chillies - seeds removed

1 Tej patta - (bay leaf)

4 Cloves

Asafoetida

Other Spices

1/2 teaspoon / 2.5ml Turmeric

1/2 teaspoon / 2.5ml Red chillie powder

2 teaspoons / 10ml Coriander-cumin powder

Salt to taste

Recipe Instructions

Boil potatoes, peel, cut into bite-sized pieces. Soak tamarind in a cup of water. Heat ghee in a kadai or frying pan. Add ingredients for tempering. Fry until the spices begin to turn brown. Add potatoes, mix thoroughly with spices, and fry for a few minutes. Take out the tamarind water and add. Add water to cover, then add turmeric, red chillie powder, coriander-cumin powder, and salt. Boil all together until the liquid becomes slightly thick - there should be some sauce - if it becomes dry, add more water according to your taste. Serve with puris.

Source:

Nancy Gandhi

This is one of two recipes that feature: ajwain, kalajeera

This recipe also includes: cumin, anise, fenugreek, cloves, asafoetida, turmeric, coriander

Potli Ka Masala

This recipe originally from: https://issuu.com/avantgardelife/docs/agl_oct12__issue_web Page 58

Potli ka masala

A traditional Hyderabadi spice mix often used in soups, stews, and stocks

Dry roast all whole spices separately

Using a dry mill, powder the spices together

Keep in air tight container for further use

INGREDIENTS

35 grams bay leaf

200 grams coriander seed

35 grams khus ki jhad

25 grams sandalwood powder

20 grams dried rose petals

5 grams black cardamom

15 grams kebab chini

15 grams cinnamon stick

30 grams pathar ka phool

15 grams paan ki jhad

20 grams shahi jeera

5 grams kapur kachri

This is one of two recipes that feature: spiked ginger lily, sandalwood

This recipe also includes: coriander, vetiver, rose, black cardamom, cubeb, cassia cinnamon, greater galangal, caraway

Another Condiment for Roast from Apicius

This recipe originally from: https://www.gutenberg.org/files/29728/29728-h/29728-h.htm Recipe 268: Another [Condiment for] Roast

CRUSH DRY MYRTLE BERRIES WITH CUMIN AND PEPPER, ADDING HONEY ALSO BROTH, REDUCED MUST AND OIL. HEAT AND BIND WITH ROUX. POUR THIS OVER THE ROAST THAT IS MEDIUM DONE, WITH SALT; SPRINKLE WITH PEPPER AND SERVE.

This is one of two recipes that feature: myrtle berries

This recipe also includes: cumin, black pepper

Minced Dishes from Apicius

This recipe originally from: https://www.gutenberg.org/files/29728/29728-h/29728-h.htm Recipe 41: Minced Dishes

[41] MINCED DISHES ISICIA

THERE ARE MANY KINDS OF MINCED DISHES [1] SEAFOOD MINCES [2] ARE MADE OF SEA-ONION, OR SEA CRAB-FISH, LOBSTER, CUTTLE-FISH, INK FISH, SPINY LOBSTER, SCALLOPS AND OYSTERS [3]. THE FORCEMEAT IS SEASONED WITH LOVAGE [4], PEPPER, CUMIN AND LASER ROOT.

[1] Tor. Sentence wanting in other texts. V. Forcemeats, minced meats, sausage. Tor. Hysitia, from Isicia. This term is derived from insicium, from salsicium, from salsum insicium, cut salt meat; old French salcisse, saulcisse, modern [62]French saucisse, meaning sausage. This is a confirmation of the meaning of the word salsum—meaning primarily salt meat, bacon in particular. It has survived in modern French terminology in salés more specially petits salés—small rashers of bacon. Salsum has caused much confusion in some later formulæ. Cf. notes to Nos. 148, 150, 152.

[2] V. fish forcemeats, fish balls, fish cakes and similar preparations.

[3] Scallops and oysters wanting in List. and G.-V.

[4] Wanting in List.

This is one of two recipes that feature: silphium

This recipe also includes: black pepper, cumin

Minutal à la Matius from Apicius

This recipe originally from: https://www.gutenberg.org/files/29728/29728-h/29728-h.htm Recipe 167: Minutal à la Matius

[167] MINUTAL À LA MATIUS [1]MINUTAL MATIANUM

PUT IN A SAUCE PAN OIL, BROTH FINELY CHOPPED LEEKS, CORIANDER, SMALL TID-BITS, COOKED PORK SHOULDER, CUT INTO LONG STRIPS INCLUDING THE SKIN, HAVE EVERYTHING EQUALLY HALF DONE. ADD MATIAN APPLES [2] CLEANED, THE CORE REMOVED, SLICED LENGTHWISE AND COOK THEM TOGETHER: MEANWHILE CRUSH PEPPER, CUMIN, GREEN CORIANDER, OR SEEDS, MINT, LASER ROOT, MOISTENED WITH VINEGAR, HONEY AND BROTH AND A LITTLE REDUCED MUST, ADD TO THIS THE BROTH OF THE ABOVE MORSELS, VINEGAR TO TASTE, BOIL, SKIM, BIND [strain over the morsels] SPRINKLE WITH PEPPER AND SERVE.

[1] Named for Matius, ancient author, or because of the Matian apples used in this dish, also named for the same man. Plinius, Nat. Hist. lib. XV, Cap. 14-15, Columella, De re Rustica, lib. XII, Cap. XLIIII.

This is not the first instance where fruits or vegetables were named for famous men. Beets, a certain kind of them were named for Varro, writer on agriculture. Matius, according to Varro, wrote a book on waiters, cooks, cellar men and food service in general, of which there is no trace today. It was already lost during Varro’s days.

[2] Cf. note 1, above. This illustrates the age-old connection of pork and apples.

This is one of two recipes that feature: silphium

This recipe also includes: coriander, black pepper, cumin

Everything Bagel Seasoning Recipe

This recipe originally from: https://www.twopeasandtheirpod.com/everything-bagel-seasoning/

Everything Bagel Seasoning

Make your own Everything Bagel Seasoning at home! It only takes 5 spices and 5 minutes to make!

Ingredients

2 tablespoons poppy seeds

1 tablespoon white sesame seeds

1 tablespoon black sesame seeds

1 tablespoon plus 1 teaspoon dried minced garlic

1 tablespoon plus 1 teaspoon dried minced onion

2 teaspoons  flaked sea salt or coarse salt

Instructions

In a small bowl, combine the poppy seeds, sesame seeds, dried garlic, dried onion, and salt. Stir until well combined. Store in a sealed jar or container.

This is one of two recipes that feature: poppy seeds, sesame

This recipe also includes: garlic, onion