Experts suggest that a pinch of freshly ground black pepper added to your dish, helps you stay warm and healthy during winter
Experts suggest that a pinch of freshly ground black pepper added to your dish, helps you stay warm and healthy during winter
Braised pepper lamb
Ingredients
Lamb fillet 280 gm
Red pepper 10 gm
Yellow pepper 10 gm
Peppercorn 2 gm
Olive oil 30 gm
Bay leaf 1
Thyme 2 gm
Barley 30 gm
Fresh red chilli 2 gm
Parsley 2 gm
White wine 15 gm
Garlic 5 gm
Fresh cream 15 gm
Parmesan cheese 5 gm
Salt 2 gm
Pepper 20 gm
Butter 10 gm
Black olives 5 gm
Green olives 5 gm
Rocket lettuce 5 gm
Basil pesto oil 5 gm
Demi glaze 45 gm
Tabasco red 3 gm
Method
Clean the extra fat from the lamb fillet. Prepare the marinade with olive oil, peppercorn, thyme, salt and pepper. Dip the lamb fillet in the marinade and bake in an oven at 120°C till the lamb softens. Soak barley in normal water for 30 to 40 minutes. Prepare the barley risotto with soaked barley, butter, white wine, red and yellow pepper, black and green olives, garlic, fresh cream, parmesan cheese, salt and pepper.
For the sauce, reduce the demi glaze and add fresh red chilli and garlic. Arrange the barley risotto on the serving plate and on the side place the lamb coated with chilli garlic demi sauce. Garnish with rocket lettuce and basil pesto oil. Serve hot.
Recipe courtesy: Fio Cookhouse
Potato and pepper chelo
Ingredients
Potato 400 gm
Black pepper 200 gm
Red, yellow and green bell pepper (finely chopped) 100 gm
Yoghurt 100 gm
Saffron 2 gm
Oil 10ml
Butter 30 gm
Garlic 30 gm
Method
Mash potatoes and mix with bell pepper, butter, garlic and 100 gm pepper. Mix yoghurt with remaining pepper.
Add to the potato mixture and mash till smooth. Flatten the mixture and dip it in the oil, then put it on a skewer, keep aside for 30 minutes.
Put the skewers onto a charcoal grill or a micro/oven on a grill or rotisserie setting for two minutes on each side. Serve with a garlic aioli.
Recipe courtesy: chef Nawal Prakash, Zerzura
Black pepper Crab
Ingredients for sauce
Soy sauce, light cup
Soy sauce, dark 3 tsp
Rice wine cup
Sugar 1 tbsp
Black pepper, freshly lground 2 tbsp
Method
Combine all the ingredients for the sauce together and set aside.
ingredients for crab
Canola oil cup
Butter 2 tbsp
Ginger, minced 1 tbsp
Whole red chilli, minced 1-2
Live crabs, cut for stir fry medium sized, cleaned and cracked) 3-4
Spring onions, chopped 1 cup Method Put oil in a wok, fry the crab till it turns red and keep aside. In another wok, heat oil and butter. Add minced ginger, garlic and red chillies and stir fry till fragrant.
Add the sauce mixture, stir it in, then add the crab and continue stir frying on high heat till the sauce coats to the crab. Add spring onions, mix in thoroughly and take off the fire.
Put in a serving dish and garnish with red chillies and spring onions.
Recipe courtesy: Rakhee Vaswani, owner, Palate Culinary Studio
Chicken kali mirch ka tikka
Ingredients
Skinless and boneless chicken, cut into bite size pieces 500 gm
Black peppercorns tsp
White peppercorns tsp
Garlic 5 cloves
Green chilli 1
Hung yoghurt/ Greek yoghurt 200 gm
Corn flour 1 tsp
Green cardamom powder tsp
Garam masala powder tsp
Salt to taste
Green peppers (optional)
Melted butter for basting
Method
Blend chilli and garlic to a puree. In a mortar and pestle, add black and white peppercorns grind coarsely and set aside. Add yoghurt to a mixing bowl along with corn flour, avoiding lumps.
Add chilli garlic paste, ground peppercorns, cardamom powder, garam masala and salt. Marinade the chicken pieces in this mix for a couple of hours or preferably overnight.
Soak wooden skewers in water for 15-20 minutes. Preheat the oven to 200°C. Thread chicken pieces onto skewers along with green peppers. l Brush a wire rack with melted butter. Place the skewers on the wire rack and cook for 15-20 minutes until slightly charred around the edge and cook all the way through. Turn the pieces half way through the cooking process and baste with butter.
To serve, place the chicken on warm flat bread, sprinkle some chaat masala on top and serve with mint chutney and onion rings.
Recipe courtesy: Thakur Bhuvan Singh, owner and chef, Deez Biryani
Chicken pepper steak
Ingredients
Boneless chicken breasts 2
Black pepper, crushed 1 tbsp
Water cup
Worcester sauce 1 tbsp
Oil 1 tbsp
Garlic paste tbsp
Mustard paste tbsp
Salt tbsp
Butter 20 gm
Ice cube 1
Method
Place chicken breast in a shallow dish and marinade with salt, pepper, garlic and mustard paste for 30 minutes. Heat a grill pan over high heat, add oil and place marinated chicken and cook on both the sides for 5 minutes.
Add Worcester sauce and water. Cook for 2-3 minutes until sauce thickens a bit. Heat the sizzle plate in an oven and add butter and an ice cube.
Plate the chicken dish and serve while it sizzles; you could add a side of fries or regular grilled vegetables.
Recipe courtesy: chef Dinesh Kumar, Bronies
Pepper crusted tuna
Ingredients Fresh lime juice 1 tbsp
Oregano 1 tbsp
Fresh tuna in one thick piece 750 gm
Cracked black pepper 1 tbsp
Fresh baby spinach leaves 400 gm
Cooked white beans 200 gm
Salt and freshly ground black pepper to taste
Olive oil 4 tbsp
Refined oil 2 tbsp
Method
Mix lime juice, oregano and 2 tablespoons of olive oil together. Set aside. Cut tuna into four equal pieces and coat it with the cracked black pepper. Heat the remaining olive oil along with refined oil in a pan. Carefully place the fish and sear each piece for a minute, then turn and continue to sear the fish pieces briefly on the remaining three sides.
Wipe out the skillet and add the remaining olive oil. Add spinach and sauté for a few minutes, until wilted. Add white beans, season with salt and pepper and continue to sauté.
Divide the spinach and beans mixture equally into four portions. Cut the blocks of seared tuna into slices 6-half-inch thick each and arrange them on top of the spinach. Drizzle the prepared lemon mixture around the prepared tuna and spinach. Serve warm.
Recipe courtesy: chef Prem Kumar Pogakula, The Imperial
