Tag: parsley

• 

  PK’S Red Wine And Green Peppercorn Sauce

  One of my favourite meals is a thick juicy beef steak smothered in a creamy pepper sauce. I make a white wine version that makes for a mean surf and turf but this is my red wine version with green peppercorns and crème fraîche. 

  

  Steps

  1. Making the sauce (~15 minutes)
  2. Serving

  Ingredients

  • 1 small handful of parsley, finely chopped
  • 1 small handful of spring onions (green tops only), sliced
  • 1/4 tsp garlic powder
  • 1 Tbsp green peppercorns
  • 1/4 cup red wine (I used a Merlot)
  • 1/2 cup beef stock (try Italian Beef Stock: Brodo Di Manzo)
  • 1/2 cup crème fraîche
  • 1 tsp brandy

  Equipment

  • 1 chef’s knife
  • 1 chopping board
  • 1 wooden spoon
  • 1 small saucepan

  Making the sauce

  1. Chop the small handfuls of parsley and spring onion tops. 
  2. Add to the saucepan along with the 1/4 tsp garlic powder, 1 Tbsp green peppercorns and the 1/4 cup of red wine.
  3. Cook on low, stirring often, until the red wine has thoroughly reduced.
  4. Add the 1/2 cup beef stock and 1/2 cup crème fraîche.
  5. Mix everything well and simmer until you get the consistency you desire.
  6. Add 1 tsp of brandy and mix again.

  Serving

  I served the sauce over a pork rack replete with crackling, steamed vegetables and Yorkshire puds.

  

  

  Enjoy,

  PK

  ---

  YOU MIGHT ALSO LIKE

  SAUCES AND CONDIMENTS

  COOKING WITH CREAM

  COOKING WITH ALCOHOL

  ---

  Please consider subscribing to a weekly email summary of our posts or check us out on Facebook @growitcatchitcookit.

  [mc4wp_form id=”15771″]

  Written by

  PK

  ·

  April 11, 2019

• 

  Egg, Roasted Garlic, Mayo And Anchovies Antipasto

  Well I guess the really long post title says it all! I normally don’t combine this many ingredients but it is all about giving your guests the control.

  As you have probably guessed by now I am a big fan of that . 🙂

  If you plate it accordingly they can mix and match the salty, sour, nutty and lemon flavours in this dish as they see fit. Apparently not everyone like anchovies 😉

  

  

  I made Jamie Oliver’s Egg Mayonnaise and my Roasted Garlic Bulbs ahead of time and popped the plate in the fridge whilst I made the main meal. I also added some parsley for a bit of colour.

  Enjoy,

  PK

  ---

  YOU MIGHT ALSO LIKE

  ITALIAN CUISINE

  ANTIPASTI

  MORE NORECIPE GOODNESS

  ---

  Please consider subscribing to a weekly email summary of our posts or check us out on Facebook @growitcatchitcookit.

  [mc4wp_form id=”15771″]

  ---

   

  Written by

  PK

  ·

  July 19, 2018

• 

  Hugh Fearnley-Whittingstall’s Gremolata

  If like me you love slow cooking cuts of meat like lamb shanks and osso bucco you will love the addition of this garnish. It brings tastes of the grassy parsley, cleansing citrus flavours and then the bite of the garlic. It counters the meatiness of the slow cooked meats’ sauce perfectly.

  I even love making it as its simple ingredients list looks and smells amazing.

  You will need:

  • Finely grated zest of one lemon
  • 1 finely sliced garlic clove (small)
  • 2 Tbsp parsley, finely chopped

  Steps:

  1. Dice the pants off the parsley (this bit takes the longest).
  2. Chop the garlic, add it to the diced parsley and dice some more.
  3. Grate the lemon zest and the fold it into the garlic/parsley blend.
  4. Drizzle a very tiny bit of lemon juice (optional, for consistency).

  

  

   

  Enjoy,

  PK

  PS. Thanks Hugh 🙂

   

   

   

  Written by

  PK

  ·

  August 21, 2017

• 

  PK’s NoRecipe Garlic Butter

  A really simple chives and parsley flavoured garlic butter that goes well with anything. You can even add some dill to make it the perfect partner with seafood without fear of it taking over in the taste department. I suppose it would probably keep for a while in the fridge but I have only ever made enough to use straight away.

  Bring together your desired amount of butter or margarine or butter blend and add:

  • parsley
  • chives
  • dill (optional and great for seafood use)
  • thyme or lemon thyme
  • minced garlic

  I bring the butter to room temperature to make it soft and workable. Finely chop the rest of the ingredients and fold them in. I then roll it all into a ball and chill the whole lot again.

  

  

  Roll and chill (it will last a few days in the fridge):

  

  My usage suggestion:

  

  Enjoy,

  PK

  I like making infused butters and here are some other butter posts.

  Written by

  PK

  ·

  March 14, 2016

• 

  Make Your Own Herb And Garlic Butter

  A really simple chives and parsley flavoured garlic butter that goes well with anything. You can even add some dill to make it the perfect partner with seafood.

  Bring together your desired amount of butter or margarine or butter blend and add some:

  • parsley
  • chives
  • dill (optional and great for seafood use)
  • thyme
  • minced garlic

  I bring the butter to room temperature to make it soft and workable. Then I finely chop the rest of the ingredients and fold them in. I then roll it all into a ball shape and pop the mix into the fridge to solidify.

  

  

  Enjoy,

  PK

  Here are more ways to use butter and ingredients posts. 

  Written by

  PK

  ·

  March 14, 2016