To be sure, Anne discovered later on that she had used white pepper
instead of ginger; but Janet never knew the difference.
Method: To create the spice mix, take a tall glass and pour Tabasco sauce, Worcester sauce, white pepper
, celery salt, paprika, and horseradish cream into it.
5cm cubes Pinch of sea salt flakes Pinch of ground white pepper
1tbsp cornflour 1tbsp rapeseed oil Large knob of fresh root ginger, peeled and cut into large slices 2 garlic cloves, crushed but left whole 1 red chilli, sliced into rings 1tbsp Shaohsing rice wine or dry sherry 50ml low-sodium light soy sauce 50ml toasted sesame oil 1tsp caster sugar 5g Taiwanese nine-pagoda leaf basil or Thai sweet basil METHOD: 1.
Serves 4 50g couscous Salt 1/2 onion, finely chopped 1 tbsp olive oil 1/2 tsp cumin 1/2 tsp powdered ginger 5 dried apricots, finely chopped 5 walnuts, finely chopped 1/2 tsp white pepper
2 tbsps freshly chopped coriander 1x 900g rolled breast of lamb 4 cloves garlic, thickly sliced Oil 1/2 onion 10 whole apricots 250g baby carrots
SPONSORED CONTENT Traditional Scotch Beef and Ale Pie Ingredients 400g Nature's Glen Scotch Diced Beef 1 large onion 300ml Specially Selected Golden Golden Ratio beer 150ml water 1 beef stock cube 1 dsp tomato puree 375g ready rolled puff pastry Salt and white pepper
A little sunflower oil A little milk Method Peel, halve and chop the onion into small chunks.
INGREDIENTS 600g skinless cod or haddock fillet 1tsp sea salt 2 eggs 2tbsp plain flour 150ml whipping cream 1 carrot 1 baking potato 1/2 handful of dill, chopped Freshly ground white pepper
10g butter 1tbsp rapeseed oil Boiled potatoes or good rye bread, plus salad and tartare sauce, to serve METHOD 1.
INGREDIENTS 600g skinless or haddock sea salt eggs 2tbsp plain flour 150ml whipping cream carrot baking potato 1/2 handful of dill, chopped Freshly ground white pepper
butter 1tbsp rapeseed oil Boiled potatoes or good rye bread, plus salad and tartare sauce, to serve METHOD Put the fish in a food processor and mince coarsely.
But first here is one of Tom's recipes for you to try at home: MONKFISH SCAMPI serves 4 Ingredients Groundnut, vegetable or other flavourless oil, for deep frying 200g semolina flour, plus a little more for dusting 100g tapioca flour Half tsp bicarbonate of soda Cayenne pepper, to taste 330ml sparkling water 500g monkfish, cut into 3-5cm cubes Salt Finely grated zest of one large lemon, to garnish Celebrity |chef Kerridge For the lemon mayo 3 egg yolks 1 tbsp white wine vinegar 1 tbsp Dijon mustard Juice of one large lemon 500ml vegetable oil Freshly ground white pepper
Mix 40g flour, 1tsp five spice, 2tsp salt and 1tsp white pepper
Taste and add salt, if needed, and a few shakes of the white pepper
Whole chicken - 1kg; potatoes, carrots, green peas, beans - 50gm each; turmeric - 1tsp; white pepper
powder - 1 tsp; cardamom, cinnamon, bay leaf, butter, salt - to taste
To make chicken saleeg for four people, you need: 3 pods of cardamom 1 chicken 1/2 lemon 4 small mastic tear (optional) 1 tbsp ghee (samin) or butter 1 cup rice 1/2 liter milk 2 liter boiled water to make chicken broth 1 1/2 tsp of salt 1 tsp white pepper
1/2 tsp black pepper First, clean the rice then soak it in a bowl of fresh water.