Instead of the usual smoky - sweet tomato - based barbecue sauce, Mike Sheerin bases his Asian - style version on oyster sauce, soy sauce and roasted garlic, with
toasted black peppercorns added for heat.
Make the chicken: In a small skillet,
toast the black peppercorns, coriander, cumin and mustard seeds over medium heat until fragrant, 2 to 3 minutes.
Make the baharat - spiced sugar:
Toast the black peppercorns, cumin seeds, coriander seeds and cloves in a small skillet over medium heat until fragrant, 2 to 3 minutes.
Not exact matches
Toast the cumin and coriander seed along with the
black peppercorns in a dry frying pan over a medium heat until they smell
toasted — anything up to 5 minutes.
Corn relish: 1 1/2 c corn kernels + 1 1/2 c white wine vinegar + 3/4 c sugar + 1/2 c water + 2 tbsp honey + 1 tsp coriander seeds,
toasted and coarsely ground + 1 tsp
black peppercorns,
toasted and coarsely ground + 1/4 tsp crushed red pepper flakes
2 T. white wine vinegar (make sure your vinegar is gluten free if you are gluten - sensitive) 1/4 c. olive oil Salt and
black pepper to taste 3/4 c. white vinegar 3 T. sugar A few each:
peppercorns, coriander seeds, cloves (optional) 1 small red onion, halved and thinly sliced 2 T. chopped fresh mint 1/2 c. walnuts,
toasted (optional)
Place 2 teaspoons
black peppercorns and 2 teaspoons Szechuan
peppercorns in the pan and
toast until fragrant, 2 to 3 minutes.
Toast the coriander, cumin, allspice, cloves,
black peppercorns and fennel seeds in a dry skillet for about 1 - 2 minutes, until fragrant.
For the boats 4 medium chicken thighs 4
black peppercorns 2 large garlic cloves, peeled 2 tsp ghee or coconut oil 2 medium onions, finely chopped 1/4 tsp fresh ginger, chopped 1 tsp tomato puree 7 whole dried unsulphured apricots 4 tbsp full - fat probiotic yoghurt 1/4 tsp fresh lemon juice 1 small handful fresh coriander, roughly chopped (save a little for garnishing) 2 tbsp flaked almonds,
toasted 6 baby gem lettuces, washed and dried Salt and
black pepper
Toast tea, cinnamon, bay leaves, cloves, caraway seeds, cumin seeds, pink
peppercorns, Sichuan
peppercorns,
black peppercorns, fennel seeds, fenugreek seeds, grapefruit zest, and licorice root in a large skillet over medium - low, tossing constantly, until spices are fragrant and skillet just begins to smoke, about 3 minutes.
Toasted coriander, toasted cumin, black peppercorns, cinnamon, fennel, fenugreek, green cardamom, bay leaves, black cardamom, black cumin, nutmeg, ginger, cloves, sta
Toasted coriander,
toasted cumin, black peppercorns, cinnamon, fennel, fenugreek, green cardamom, bay leaves, black cardamom, black cumin, nutmeg, ginger, cloves, sta
toasted cumin,
black peppercorns, cinnamon, fennel, fenugreek, green cardamom, bay leaves,
black cardamom,
black cumin, nutmeg, ginger, cloves, star anise