James Martin Peppercorn Sauce Recipes
PEPPERCORN SAUCE
This simple peppercorn sauce is packed with flavour and is a must-have when serving up steak. Red wine, double cream and stock make a rich, flavoursome condiment
Provided by Good Food team
Categories Condiment
Time 25m
Number Of Ingredients 7
Steps:
- Put the butter in a large, high-sided frying pan, then fry the shallots and peppercorns over a medium heat for 5 mins, until the shallots have softened but not browned. Add the brandy and cook until it has reduced away to almost nothing.
- Pour the wine into the pan, turn up the heat and boil rapidly until reduced by half. Add the stock and reduce again, this time by two-thirds, this will take around 5 mins. Stir the cream into the sauce and allow it to thicken slightly. Check the sauce is seasoned to your liking before serving with steak.
Nutrition Facts : Calories 232 calories, Fat 19 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.22 milligram of sodium
REALLY EASY ROASTED RED PEPPER SAUCE
This red pepper sauce is so handy to have bagged in the freezer. The recipe makes enough for two meals - use as a base for baked gnocchi or pasta
Provided by Amanda Grant
Time 1h10m
Yield 8 (or 2 meals for 4)
Number Of Ingredients 7
Steps:
- Heat oven to 190C/170C fan/gas 5. Toss the peppers and onions with the garlic and olive oil, and spread out in a roasting tin. Roast for 40 mins, then add the tomatoes, red wine vinegar and sugar, and roast for another 20 mins. Tip into a food processor and blend until smooth. Season to taste.
Nutrition Facts : Calories 83 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein
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- Heat half of the butter in a frying pan over a medium heat. When the butter is foaming, add the seasoned steaks and fry for 1-2 minutes on each side (for medium rare), or until cooked to your liking.
- Add the remaining butter to the pan the steaks were cooked in. When the butter is foaming, add the shallots and fry for 1-2 minutes, or until softened.
- Add the brandy and light with a match. Allow the flames to flare up and cool down. (CAUTION: Keep the pan well away from your face and eyes and surrounding objects).
- Add the stock and cook for another few minutes until reduced by half then add the cream and return to a simmer.
- For the mash, place the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes until the potatoes are tender.
- Drain the potatoes and return them to the pan, then place the pan on the heat for one minute to steam off any excess moisture.
- Mash the potatoes well, then add the butter and milk, beating to form a smooth mash. Season with salt and freshly ground black pepper.
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Servings 4Category Main Course
- Heat half of the butter in a frying pan over a medium heat. When the butter is foaming, add the seasoned steaks and fry for 1-2 minutes on each side (for medium rare), or until cooked to your liking.
- Add the remaining butter to the pan the steaks were cooked in. When the butter is foaming, add the shallots and fry for 1-2 minutes, or until softened.
- Add the brandy and light with a match. Allow the flames to flare up and cool down. (CAUTION: Keep the pan well away from your face and eyes and surrounding objects).
- Add the stock and cook for another few minutes until reduced by half then add the cream and return to a simmer.
- For the mash, place the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes until the potatoes are tender.
- Drain the potatoes and return them to the pan, then place the pan on the heat for one minute to steam off any excess moisture.
- Mash the potatoes well, then add the butter and milk, beating to form a smooth mash. Season with salt and freshly ground black pepper.
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- Melt the butter in a skillet over medium-high heat. Add the crushed peppercorns and shallot. Cook for 2 minutes until the shallot is soft and light golden brown. Add the garlic and cook for 30 seconds.
- Turn the heat down to medium-low and add the cream, and salt. Cook for about 3 minutes while stirring. Don’t let the mixture boil.
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- Place a non-stick frying pan over medium heat. When hot, add the potatoes, followed by 2 tablespoons of the olive oil and the garlic. Allow to cook, stirring occasionally, for 15–20 minutes.
- Place another non-stick frying pan over high heat. Rub the steaks with the remaining tablespoon of olive oil, then place in the hot pan. Let them cook for 2–3 minutes, then turn them over and continue to cook for a further 2–3 minutes for medium-rare.
- Add half the butter to the pan and spoon over the top of the steaks for about a minute, then remove the steaks from the pan to a warmed plate and pour over the pan juices.
- Return the steak pan to the heat and add the remaining butter. When it foams, add the shallots and cook over medium heat for 3–4 minutes until golden. Add the Cognac and gently shake the pan – this will ignite the Cognac and burn the alcohol off.
- Place the steaks on plates, then divide the potatoes between the plates. Spoon the sauce over the steaks and serve.
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- Place a non-stick frying pan over medium heat. When hot, add the potatoes, followed by 2 tablespoons of the olive oil and the garlic. Allow to cook, stirring occasionally, for 15–20 minutes.
- Place another non-stick frying pan over high heat. Rub the steaks with the remaining tablespoon of olive oil, then place in the hot pan. Let them cook for 2–3 minutes, then turn them over and continue to cook for a further 2–3 minutes for medium-rare.
- Add half the butter to the pan and spoon over the top of the steaks for about a minute, then remove the steaks from the pan to a warmed plate and pour over the pan juices.
- Return the steak pan to the heat and add the remaining butter. When it foams, add the shallots and cook over medium heat for 3–4 minutes until golden. Add the Cognac and gently shake the pan – this will ignite the Cognac and burn the alcohol off.
- Place the steaks on plates, then divide the potatoes between the plates. Spoon the sauce over the steaks and serve.
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