Posts Tagged ‘Pepper’

Everyday Palestinian Salad

We love a chopped salad and this one in particular is a handy one to have up your sleeve. We served with a Palestinian rice dish but it would be suitable for all sorts of eventualities.

Everyday Palestinian Salad – serves 4

  • 4 Persian cucumbers or 1 regular cucumber
  • 3 medium tomatoes
  • 1 red pepper
  • 10g parsley leaves, finely chopped
  • 10g mint leaves, finely chopped
  • 3 tbsp extra virgin olive oil
  • juice of a lemon

Slice the cucumbers in half and remove the seeds with a teaspoon. Finely chop into 1cm dice.

Scoop the seed out of the tomatoes and chop into similar sized pieces to the cucumber. Do the same with the red pepper and put all three into a large bowl.

Dress the salad with the herbs, olive oil, lemon juice, and plenty of salt and black pepper.

(Original recipe from Zaitoon by Yasmin Khan, Bloomsbury, 2018.)

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An easy version of Peposo which works a treat and reheats perfectly. The peppercorns are very much the star of the show rather than the seasoning.

Wine Suggestion:  Regional foods are generally complemented by the wines of the same region so go for a good Tuscan wine that will be able to stand up to this rich stew. We had a Morisfarms Mandriolo from the Maremma.

Hunter’s Stew – to serve 4-6

  • 4 tbsp olive oil
  • 1kg stewing steak, in big chunks
  • 3 onions, sliced
  • 4 garlic cloves, crushed
  • 2 tbsp black peppercorns
  • 2 tsp ground black pepper
  • 2 bay leaves
  • 250ml red wine
  • 1 x 400g tin tomatoes
  • 1 whole tube of tomato purée

In a large saucepan, with a tight fitting lid, heat the olive oil and brown the beef well.

Season with plenty of salt, then add the onions, garlic, and peppercorns and cook for another 5-10 minutes, or until the onions are soft and reduced.

Add the remaining ingredients, cover with a lid and cook very gently for about 2 hours, stirring regularly.

Check the seasoning after 90 minutes and add a bit of water if necessary. If it is too liquid you can remove the lid for the last 20-30 minutes.

Allow to cool slightly before serving with potatoes or polenta.

(Original recipe by Domini Kemp in THE IRISH TIMES Magazine, September 21, 2013.)

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I would like to point out that the plate above is Jono’s and not mine – he’s much greedier than me.

If you don’t like Italian food you might want to ignore us for the next while as we’re somewhat smitten.

We tasted a few stews in Italy, peppery and otherwise, and they were fantastic. Jono’s had his eye on this recipe for ages too so we got on to Tom O’Connor in Glasthule, our butcher, who rose to the challenge as always.

You can use beef or veal shin for this recipe (we used veal). Jamie suggests buying the whole bone, slicing the meat off, and adding the bone to the stew. We got it osso bucco style which worked brilliantly.

There is a shocking amount of black pepper and garlic in this recipe. You hardly notice the garlic by the time it’s cooked but the pepper is fierce. Jamie recommends 4 tablespoons of fresh ground black pepper. I think we’ll try two next time which might be safer for a crowd.

This is a really easy dish to cook but it takes 6 hours in the oven (or overnight if you like) so be prepared. This gives intense flavour and makes the meat melt – you can literally lift the bones out and carve the meat with a spoon.

Peposo (the famous hunter’s peppery beef stew) – serves 10

  • 2.5 kg beef or veal shin on the bone (see advice above)
  • 20 cloves of garlic, peeled
  • 4 heaped tbsp freshly ground black pepper (we’ll go for 2 tbsp next time we think)
  • 5 sprigs fresh rosemary
  • 2 bottles of Chianti (we just used a decent fruity red wine from Gascony cause that’s what we had)
  • 2 bay leaves
If your meat is in one piece, slice the meat off the bone in big chunky slabs (keep the bone). If it is osso bucco style leave it as it is.
Heat the oven to 150C/300F/Gas 2.
Put a layer of sliced meat in the bottom of your biggest casserole, cover with some garlic cloves and sprinkle with a tbsp of pepper and a little salt.
Add 2 sprigs of rosemary and repeat with another layer of meat. Keep going like this until your ingredients are used up and you have a full pot.
Pour the wine over the top, add any left over bones and the bay leaves. Top up with water if necessary to cover the meat.
Bring to the boil and cover tightly with double thick foil and the lid.
Cook in the oven for 6 hours (or overnight at 140C/275F/Gas1).
When it’s done, skim off any fat, remove the bones, bay leaves and rosemary twigs.
Serve on toast (hunter style) or with some new potatoes and carrots (Jono and Jules’ style).
It’s good!

(Original recipe from Jamie’s Italy).

Wine Suggestion: An Italian red with a good dollop of Sangiovese for tannin and fresh acidity. We drank some Col d’Orcia Brunello di Montalcino which matched the spiciness and had majestic fruit. Perfect

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