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Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: maddy on May 04, 2010, 12:33:53 pm
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Peppercorn sauce (meat on the menu) pg. 44
??? ??? ???
I can't really review this, as I'm not sure I interpreted the recipe right.
It says: 180g each chicken and beef stock, or equivalent water and 1 tsp TM stock
I assumed that meant 2 x 180g liquid - chicken and beef stock.
Followed through with recipe, and it was very liquidy.
I also had a taste, and YOWZA......it sure was peppery! :o
So in the end, I trippled the cornflour, and added another slurp of cream (to tone down some pepper).
I was a little happier then with consistency and taste.
Hubby enjoyed it, but wondered if someone else has made it, and to see if I was way off track with this :-\
(http://)(http://i618.photobucket.com/albums/tt266/nachothecat/104_1563.jpg)
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Be interesting to see if anyone else has or does try this one Maddy. It certainly read as 180g of both chicken and beef stock - maybe they meant one or the other. Sounds like a lot of pepper to me. Loved the way you did the eggs in breadcases - how long did they take to cook please?
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Hi Judy......I will give it one more shot I think, with just 180g of either stock, and likely to cut the pepper down to 1 tablespoon ;)
The eggs cooked along with the wedges at 220c - 20 minutes.
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It's a great idea Maddy, if you are using the oven anyway, it saves dirtying a frying pan and looks great.
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Oh dear - just as I thought the Meat book was full of winners. Might have to try it. I like pepper sauces, but sometimes they are a bit OTT for the average punter in restaurants too.
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BTW - love the egg in toast idea too - I did something similar using Chinese spoons as a mould.
These are a long time fav - we used to have them at the country dances ------------- 40 years ago !!! Oh dear. Love them with savoury mince in them :-)) :-))
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Oh dear - just as I thought the Meat book was full of winners. Might have to try it. I like pepper sauces, but sometimes they are a bit OTT for the average punter in restaurants too.
I would be interested to know what you think Mr.T.
Maybe it's just me ???
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I'm very interested to hear what TMX'er thinks as well - I really want a good pepper sauce recipe and have just received MOTM cookbook. This was one of the first recipes I wanted to try but now I am reluctant. Whenever I have made pepper sauce in the past I have used the green peppercorns in brine, so I was surprised to see how much dried pepper was in this recipe!
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I was surprised to see how much dried pepper was in this recipe!
(http://www.freesmileys.org/smileys/smiley-laughing006.gif) (http://www.freesmileys.org/smileys.php) Lots! ;D
I guess it all depends on your pepper thresh hold
Can you convert your usual recipe versaceyoyo? Would be interested in your recipe :)
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Maddy I am scared to do any converting - I've only had my Thermo a little while! I am no sauce expert either! In the past I have made a Women's Weekly peppercorn sauce from the saucery cookbook...maybe I will give it a go!
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You can do it versaceyoyo and once you've done the first one you won't be able to stop. Just think about it, go slowly and remember to write down every single step even if you have to change the times along the way because you will forget what you did if you don't ;) ;) I used to do a rough copy first of what I thought I needed to do then just alter it along the way where necessary.
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Yes versaceyoyo, have a go it is great fun, even if you make a mistake, you will learn what to ho next time. I started off with recipes that I had made many times, so that I knew what to expect in the final outcome. The Pepper sauce sounds like a good place to start.
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Well here goes nothing! I made it tonight - turned out very nicely. Would still like a 'brown' pepper sauce like you get at a good pub, if anyone out there has any suggestions? :)
Green peppercorn sauce
From Women's Weekly Saucery Cookbook
90 g butter
2 tbsp lemon juice
3 egg yolks
120 g cream
60 g sour cream
1 tbsp French mustard
45 g green peppercorns, brine drained
Insert butterfly. Place all ingredients except peppercorns into *: and cook for 6 minutes, 80 degrees, speed 4.
Remove butterfly. Place green peppercorns into *: and cook for further 2 minutes 60 degrees, :-: ^^ to warm peppercorns through sauce.
NOTES: it's not a thick sauce. I added a little bit of corn flour to try and thicken it at the end, but it didn't really thicken. However, it tasted good with a piece of steak. The original recipe says it can be served with beef, chicken or pork.
(http://thermomixdiary.files.wordpress.com/2010/05/p_1600_1200_33d1dd70-f916-45d3-b591-c8951de8162a.jpeg)
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Well done V! (http://www.freesmileys.org/smileys/smiley-happy110.gif) (http://www.freesmileys.org/smileys.php)
Once you get the hang of converting......it will change the way you read a recipe ;)
Try adding some more cornflour when you add the peppercorns next time....maybe 20-30g?
As for the colour....maybe some food colouring, or Parisian/chickory essence ??? not sure how much that would alter flavour though :-\
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Congratulations for your first conversion versaceyoyo - how easy was that ;) Now, whenever you are reading a recipe your mind will be converting to the TMX way. It gets much easier from here on in. What can we expect next ;D ;D
I made green peppercorn sauce many moons ago and can't remember what it tasted like. It isn't hot is it?
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THanks JD and Maddy. No JD it isn't hot at all. It's not my favourite sauce to have with steak but it was pretty good.
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versaceyoyo, I made your green peppercorn sauce to go with our char grilled steaks. It was lovely. I added 3 tsp cornflour and I only had on speed 2 with the MC off, which I think helped to thicken it slightly. Also served garlic mash, broccolini and roasted pumpkin.
(http://i260.photobucket.com/albums/ii26/ragdoll128/Sweet/Savoury/IMG_4120.jpg)
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Thanks VYY & JulieO - have replaced the one in the book with this version. Looks great! Talk about recipe developers, such a clever bunch on this forum.
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Thanks JD and JO.
JO - that looks fantastic! Thanks for giving it a go. Will incorporate your tweaks next time.
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Versaceyoyo, the brown pepper sauce that you get at the pub is made with a packaged mix, I know, because I make it for our football nights.
It uses a can of Gravox Pepper Sauce. To that I add sherry, cream, Knorr Gravy mix and Carnation light evaporated milk. Sorry, it's delicious, but it's very much 'packet'!!
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http://www.oldaussierecipes.com/saucessweettable.htm (http://www.oldaussierecipes.com/saucessweettable.htm) have one for a brown sauce VYY which you may be able to adapt to the TMX by adding some peppercorns. Lots of other nice sauces on this site too.
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Here's a brown sauce recipe I found in a 1959 cook book called Better Cooking by Gas, a South Australian publication put out by the S.A. Gas Co with recipes tested and proved by Lilian Newman. I have written it virtually as published but it would be so easy to convert to the TMX. When I have time I will do it and let you know what I think of it but in the meantime someone else may get in quicker as I have a fairly busy week ahead.
30g dripping - these days oil or butter
30g flour
1 small carrot
1 small turnip
1 onion
1 piece celery
1 blade of mace (?) - can be substituted with nutmeg
12 peppercorns
4 cloves
bouquet garni
salt
500mls stock or water
Cut the vegies roughly. Heat the oil and cook the vegies until well browned. Add the flour and when it is well browned and the fat absorbed, add the liquid. Stir over low gas flame until it boils. Add the seasonings and simmer for 1/2 -3/4 hour. Strain and the sauce is ready to use.
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Versaceyoyo, the brown pepper sauce that you get at the pub is made with a packaged mix, I know, because I make it for our football nights.
It uses a can of Gravox Pepper Sauce. To that I add sherry, cream, Knorr Gravy mix and Carnation light evaporated milk. Sorry, it's delicious, but it's very much 'packet'!!
I suspected as much MJ... both DH and I have been marvelling at how good our steak sauces are now with TMX and how disappointed we would be with the pub variety. I don't usually have any of those ingredients but I'm sure your version is tasty.
Thanks JD - will be interesting to give this a go. I'm very busy too this week and will probably not get to it, but will put it on the list!
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Versaceyoyo, the brown pepper sauce that you get at the pub is made with a packaged mix, I know, because I make it for our football nights.
It uses a can of Gravox Pepper Sauce. To that I add sherry, cream, Knorr Gravy mix and Carnation light evaporated milk. Sorry, it's delicious, but it's very much 'packet'!!
I confess to loving Knorr gravy mix.....my guilty secret ;)
Kids love this made up with mince & veg that is blitzed to an ounce of it's life.....they still don't know the veg is in there! ;D
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Here's a brown sauce recipe I found in a 1959 cook book called Better Cooking by Gas, a South Australian publication put out by the S.A. Gas Co with recipes tested and proved by Lilian Newman. I have written it virtually as published but it would be so easy to convert to the TMX. When I have time I will do it and let you know what I think of it but in the meantime someone else may get in quicker as I have a fairly busy week ahead.
30g dripping - these days oil or butter
30g flour
1 small carrot
1 small turnip
1 onion
1 piece celery
1 blade of mace (?) - can be substituted with nutmeg
12 peppercorns
4 cloves
bouquet garni
salt
500mls stock or water
Cut the vegies roughly. Heat the oil and cook the vegies until well browned. Add the flour and when it is well browned and the fat absorbed, add the liquid. Stir over low gas flame until it boils. Add the seasonings and simmer for 1/2 -3/4 hour. Strain and the sauce is ready to use.
I made this today to serve over a pan fried steak VYY. I sauteed the vegies for 15 mins at varoma temperature but there is no way the vegies will brown in the TMX like they do in a pan on the stove. Added the rest of the ingredients and cooked a further 15 minutes. Found ground mace at the supermarket this morning so used 1/4 tspn of that, removed the bouquet garni at the end and rather than waste the vegies, blitzed it all together. It was a white gravy so I added a heaped tablespoon of gravox powder just before I blitzed it. It actually tasted better over the meat than it did when I had a spoonful out of the bowl and DH liked it. I have frozen the leftovers in little packs. There is about 8 servings in this lot.
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JD that looks very good - I'm going to try it ! thanks so much
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:-\ O.k......I'm giving up on this recipe.
Made it again tonight with 180g beef stock and 1 tblsp. peppercorns......not for me I'm afraid.
(http://)(http://i618.photobucket.com/albums/tt266/nachothecat/104_1838.jpg)
I will make V's or Judy's version next time.
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Can't say you didn't try maddy. I don't usually revisit something I wasn't happy with.
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I don't usually revisit something I wasn't happy with.
Judy.....I should too by now, but I always want to make sure it wasn't just me! 8)
I don't give up on many things.....but maybe sometimes I should ;)
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Still haven't tried it, but know from what is served in some pubs/restaurants as peppercorn sauce is not to my liking anyway!!
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OK lesson learnt. Wanted to make pepper sauce and found this on the forum. A bit short on time so went straight to my MOTM book and made it. Yuk! ??? :-[
Came back to the forum and read the posts - should have done this in the first place!! I tried adding this and that as well as extra cream/milk to water it down. It was well beyond help. Thought about freezing it to use in casseroles a little at a time but decided against it as I really didn't like the taste. :-\
So down the sink it went - and good riddance! Going to use some mushroom gravy I have in the freezer instead. :D :D