Recipe Review - Peppercorn sauce (meat on the menu)

[maddy]

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! 
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 

[judydawn]

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?

[maddy]

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.

[judydawn]

It's a great idea Maddy, if you are using the oven anyway, it saves dirtying a frying pan and looks great.

[Thermomixer]

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.

[Thermomixer]

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 

[maddy]

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 

[versaceyoyo]

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!

[maddy]

I was surprised to see how much dried pepper was in this recipe!

Lots! 

I guess it all depends on your pepper thresh hold 

Can you convert your usual recipe versaceyoyo?  Would be interested in your recipe 

[versaceyoyo]

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!

[judydawn]

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.

[achookwoman]

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.

[versaceyoyo]

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.

[maddy]

Well done V! 

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 

[judydawn]

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 
I made green peppercorn sauce many moons ago and can't remember what it tasted like.  It isn't hot is it?