Sentences with phrase «pepper in a mortar»

Method To prepare the lemongrass beef, pound the lemongrass, garlic, chilli and some freshly ground black pepper in a mortar and pestle for two minutes.

Not exact matches

PREHEAT oven to 250 ° F. With a mortar and pestle, smash garlic cloves with salt, pepper and sugar then drizzle in olive oil.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Place the dried mint, chile pepper flakes, cumin seeds, and salt in a mortar and pestle and pound a bit, long enough to somewhat break up the cumin seeds.

In a mortar and pestle, crush garlic, salt, oregano, thyme, and pepper into a coarse paste (or mince garlic, then mix with salt, herbs, and pepper).

In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste.

Shred about 1/8 cup of aged queso Manchego cheese into the mortar, season with sea salt and freshly cracked black pepper and mix everything together, now slowly drizzle in about 2 - 3 tablespoons of extra virgin Spanish olive oil while you continue to mix, cover with seran wrap and add to the fridge

Begin my making the yogurt aioli first, finely mince 2 cloves of garlic and add them to a mortar, using a pestle, pound the garlic until you form a paste, then add 1 cup of Greek yogurt, 1 teaspoon of freshly squeezed lemon juice, season with sea salt and freshly cracked black pepper and mix everything together, then slowly pour in 1 tablespoon of extra virgin Spanish olive oil into the mortar while you continue to stir, cover the mortar with seran wrap and add it to the fridge

To make the yogurt aioli, finely mince 2 cloves of garlic and add them to a mortar, using a pestle pound the garlic until you form a paste, then add 1 cup of greek yogurt, 1/2 teaspoon of fresh lemon juice, 1/2 teaspoon of dried parsley, season with sea salt and freshly cracked black pepper, mix it until it's well mixed, then slowly drizzle in about 1 tablespoon of extra virgin Spanish olive oil while you continue to mix, cover the mortar with seran wrap and add it to the fridge

Finely mince 1 clove of garlic, add it to a mortar and pound it with a pestle until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon of balsamic glaze, 1/2 teaspoon of fresh lemon juice, 1/2 teaspoon of dried dill, season with sea salt and freshly cracked black pepper and mix everything together, then slowly pour in about 1 tablespoon of extra virgin Spanish olive oil while you continue to stir, once finished cover with seran wrap and add the sauce to the fridge

To make the yogurt aioli, finely mince 1 clove of garlic, add it to a mortar and using a pestle pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon of lemon juice, 1/2 teaspoon of dried parsley, season with a generous pinch of sea salt and freshly cracked black pepper, and mix everything together, then slowly pour in about 1 tablespoon of extra virgin Spanish olive oil while you continue to mix, cover with seran wrap and add to the fridge

Remove from the heat and grind the seeds and the dried pepper flakes with a mortar and pestle or in a spice grinder.

Finely grind blueberries, red pepper flakes, and a pinch of kosher salt in spice mill or with mortar and pestle.

Coarsely grind coriander, fennel, oregano, and red pepper flakes in an electric coffee / spice grinder or with a mortar and pestle.

Coarsely grind cumin seeds, peppercorns, caraway seeds, red pepper flakes, and sugar in spice mill or with mortar and pestle until only a few whole spices remain.

In the meantime, remove the skin from the pepper and break it using a pestle and mortar.

Coarsely grind fennel seeds and red pepper flakes in a spice mill or with a mortar and pestle.

Senior food editor Andy Baraghani makes a spicy lemony anchovy butter by smashing anchovies to a paste in a mortar and pestle, then stirring it into softened butter with some red pepper, lemon zest, and garlic.

Either in a spice grinder, a ziplock baggie or a pestle and mortar, gently grind the spices, salt and pepper until all the spices are cracked.

Pound garlic, rosemary, oregano, and pepper with a mortar and pestle or pulse in a food processor until garlic and rosemary are broken into fine pieces or finely chopped.

Grind fennel seeds and red pepper flakes in a spice mill or with a mortar and pestle until very fine.

350 g (1 1/2 cups) whole milk or Greek yogurt, or to taste 1 1/2 cups chopped fresh fruit of your choice Pink peppercorn, crushed in a mortar or freshly ground in a pepper mill, for garnish (optional)

Grind pepper and cumin seeds to a fine powder in a pestle n mortar or a spice grinder.

Combine nuts, seeds, salt, pepper, and chili in the bowl of a small food processor and pulse until everything is finely chopped (alternatively, you can do this old school with a mortar and pestle).

Crush fennel seeds, peppercorns, pepper flakes and dried rosemary in a mortar and pestle (or pulse once or twice in a spice grinder — you want them slightly ground, but not pulverized).

Process the basil, garlic, and pine nuts, together with a little salt and pepper, to a paste in a food processor (or use a mortar and pestle for a more authentic result).

Muhammara is supposed to have a rather coarse texture from the walnuts and bread crumbs; in order to control that texture, I think it's better to pound the walnuts, bread crumbs, and garlic in the mortar and mix them very quickly into the pepper puree.