This has been my go-to steak recipe for many years. From the Margaret Fulton Cookbook, it’s cooked in a searing hot dry pan, has plenty of pepper, some tabasco for extra kick and a sauce made from the pan juices and added extras. Press a generous amount of coarsely cracked black pepper into each side…… Continue reading pepper steak
Tag: pepper
panforte
Panforte translated means ‘strong bread’ and comes from the region of Siena in Tuscany, Italy. It was originally known as Panpepato or ‘peppered bread’ due to it’s spicy flavour. It dates back to the 13th century when it was used to pay taxes and is believed to have been carried on quests by Crusaders. My friends Mary, Caroline and I made 2…… Continue reading panforte
black pepper beancurd
A birthday request was fulfilled with Yotam Ottolenghi’s inspiring cookbook Plenty. This first recipe I tried didn’t disappoint. Cut 400g (14oz) of firm tofu (beancurd) into cubes and toss in some cornflour. Shallow fry in batches in hot vegetable oil and remove onto paper towel. Discard the oil and sediment and melt some butter in the same pan. Gently…… Continue reading black pepper beancurd
michelle picker cooks 