black peppercorns

Yuca is among the most commonly eaten viandas — the local word for starchy fruits and vegetables, such as plantain and taro — in Puerto Rico. It is the root of the cassava, an extraordinarily resilient plant that was the principal food of the Indigenous Taínos of the island. Among its many preparations, this is my favorite: boiled yuca doused in a garlicky citrus mojo dressing, my grandmother’s recipe. She never wrote it down, but my mother had it deep in her memory, and we cooked it together for this version you see here. The mojo will keep for several weeks in the fridge, and is also delicious on crispy fried <a href="https://cooking.nytimes.com/recipes/1020516-tostones-fried-green-plantains">tostones</a>, roasted vegetables and fish.

Yuca con Mojo

yuca (see Note)

salt

olive oil

white onion,

garlic cloves, minced

bay leaves

white vinegar

Fill a large pot with water and bring to a boil over high heat.

Prepare the yuca: Fill a large bowl with water. Peel the yuca with a sharp peeler or paring knife, then chop it into 2-inch pieces, tossing them in the bowl of water as you go to avoid discoloration.

Make the mojo: Bring olive oil to a simmer in a deep skillet over medium heat. Add onion, garlic, peppercorns, bay leaves and 1/2 teaspoon salt, stirring well to incorporate. Cook until the onions are translucent and soft, stirring often and being careful not to let the onions brown, about 5 to 7 minutes. Remove from heat and add vinegar, and add salt to taste.

Once water is at a rolling boil, add 1/4 cup salt, then carefully add yuca. Boil for 20 to 30 minutes, until a sharp knife goes through easily, careful not to let yuca overcook and become mushy.

Drain yuca and transfer to a serving dish. Pour over warm mojo and serve.

Chef David LeFevre shares his recipe for a classic shallot mignonette laced with plenty of peppercorns for the perfect oyster condiment.

Shallot Mignonette

white wine vinegar

whole black peppercorns,

shallots,

tarragon

Kosher salt,

This Shallot Mignonette Is an Oyster's Best Friend

This family-style Cambodian dinner is fragrant and hearty, with easy-to-prepare dipping sauces that make every bite a little different. If you’re in the U.S., you may need to call around to your local South Asian and Chinese grocers to find young jackfruit. But once you have your ingredients, you mostly just need to chop to get this Cambodian dinner on the table. The chef Rotanak Ros, the author of “Nhum: Recipes from a Cambodian Kitchen” (Rotanak Food Media, 2019), said this dish was a special one: “People raise chickens to sell, not to eat,” she said, speaking of villages where she conducts research. “The money from one chicken can feed the whole family, at least, for three days.” To kill a chicken, then, is to honor a guest.

Moan Dut Khnao Kchei (Baked Chicken With Young Jackfruit)

soy sauce

palm sugar (or brown sugar)

(4- chicken

(4-pound) young jackfruit (or 1/2 pound brussels sprouts; see Tip)

canola oil or other neutral cooking oil

lemongrass

lime leaves

garlic cloves, finely chopped

brown sugar

fish sauce

lime juice

shallots (optional)

lemongrass (optional)

whole black Kampot peppercorns

sea salt

Lettuce leaves

Mint leaves

Thai basil

cucumber

Prepare the chicken: In a large bowl, whisk soy sauce, palm sugar and salt until dissolved. Rub the marinade on the chicken and let it rest for 10 minutes, flipping halfway through. Reserve any liquid that drains from the chicken for later.

Cut the jackfruit: Using a paring knife, peel the skin from the jackfruit. Remove the core, then cut the meat into 1-inch cubes. Set aside.

Pour the oil into a Dutch oven or another large, heavy-lidded pot, and heat over medium-high.

Lay the chicken in the hot oil, breast-side down, taking care not to burn yourself. Let it rest for 3 to 5 minutes, until browned underneath. Using tongs, turn it over to brown the top, then rotate as needed until the chicken is brown all over.

Once the chicken is browned, remove it from the pot and place it on a cooling rack, with a pan below to catch the juices. Then, add the jackfruit to the oil to brown, about 5 minutes.

As the jackfruit cooks, use the broad side of a cleaver (or a pestle, or the dull edge of a chef’s knife flipped upside down) and pound the lemongrass flat to release flavors. Stuff most of it inside the chicken, setting aside a few pieces to add to the broth.

When the jackfruit is browned, pour out the oil. Wipe out the pot, if needed, then place the chicken and jackfruit back into the pot. Add the reserved marinade liquid, 1/2 cup water, the makrut lime leaves and the rest of the pounded lemongrass. Cover the pot and let it steam over medium-low heat until juices run clear, about 45 minutes to 1 hour.

Prepare the sweet-and-sour sauce: In a medium bowl, stir the chile, garlic, sugar, fish sauce, lime juice and salt until the sugar and salt are dissolved. If you’d like, add shallots and lemongrass.

Prepare the black Kampot pepper sauce: Heat the peppercorns and salt in a small skillet over medium heat until the peppercorns start releasing their fragrance. Then, grind them finely by hand with a mortar and pestle or in an electric spice grinder. In a small bowl, mix them with the lime juice.

Prepare for serving: Wash and dry whole lettuce leaves, mint and Thai basil. Slice the cucumber into thin medallions. Arrange each in individual bowls.

When the chicken is done, remove the bird and jackfruit using a slotted spoon and add to a large serving bowl. (Any leftover sauce makes a good dip for grilled meat or seafood.)

To serve, set out the dipping sauces and crudités with the chicken and jackfruit. (The chicken is traditionally served whole, but, if you’d like to cut it into pieces before serving, you can do so.) This is a communal meal. Make little pockets out of the lettuce and combine with different combinations of chicken, jackfruit, herbs and sauces to your liking.

These lamb wraps are anything but your average late-night kebab. Quick, healthy, and so very tasty.

Falafel-spiced lamb wraps with turmeric tahini

tsp garam masala

tsp each ground cumin, ground coriander seeds

tsp black peppercorns

1kg boneless lamb shoulder,

(80 milliliters) extra virgin olive oil

eggplant,

tbs tahini

tsp turmeric

lemons

flat-leaf parsley, leaves picked, finely chopped

mint leaves, finely chopped

cherry tomatoes, halved

spring onion, finely chopped

Garlic dip (we used Pilpel)

This flavorful broth cooks in 25 minutes, and, yes, it is magical.

Instant Pot Chicken Stock

chicken

water

parsley stems

thyme

carrots, roughly chopped

celery stalks, roughly chopped

onion,

This Easy Instant Pot Chicken Stock Is a Cooking Staple

This tastes best if you do the first stage of the cooking, then chill overnight before roasting in the oven the next day, says O Tama.

Recipe by O Tama Carey, from Lankan Filling Station.



Pork rib curry

pork

tamarind puree

ghee

red onion, chopped

(15 grams) ginger, finely chopped

curry

cardamom pods, bruised

cinnamon quill

star anise

x 6cm pandanus leaves

(250 milliliters) coconut milk

lime

red chilli,

coriander seeds

fennel seeds

tsp basmati rice

brown mustard seeds

tsp cardamom pods

cinnamon quill,

cloves

tbs chilli powder

curry leaves

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5348771529001-5977447755001

Seared Tuna In Black Pepper Crust

marjoram

tuna

black pepper

canola oil

beans

Salt and black pepper

Beat the lime juice, marjoram and 2 tablespoons of the olive oil together. Set aside.

Trim any dark areas from the tuna, then cut it into four equal pieces, trimming them a little if necessary to make four rectangular logs. Press the cracked black pepper over the outside of the pieces of fish.

Heat all but a teaspoon of the remaining olive oil plus the canola oil in a large, heavy skillet. When the oil is very hot, carefully place the fish in the skillet (to avoid splattering) and sear each piece for barely a minute, then turn and continue to sear the fish pieces briefly on each of the remaining three sides. Remove the fish to a warm plate. The fish should be rare in the middle.

Wipe out the skillet and add the remaining olive oil. Add the spinach and saute it for a few minutes, until the spinach is barely wilted. Add the beans, season with salt and pepper and continue to saute until the spinach is wilted but is still a bright green and the beans are completely heated through.

Divide the spinach mixture equally among four dinner plates. Cut the blocks of seared tuna into slices one-half-inch thick and array the slices on top of the spinach. Briefly beat the vinaigrette, then drizzle the vinaigrette around the tuna and the spinach. The plates are now ready to be served.

A little parfait makes Christmas complete, try making your own with Barney's festive recipe

Velvety duck liver parfait

duck or chicken liver

pack butter

shallots

garlic

brandy

tomato purée

butter

thyme leaves

tsp black peppercorn

toast, gherkin and chutney, to serve

Cut away and discard any large sinews from the livers, then set the livers aside. Heat about a third of the butter in a large frying pan, then gently fry the shallots and garlic for 3-4 mins unti l soft. Turn up the heat, add the livers, then fry until just browned on all sides. Add the brandy and port, boil down as quickly as possible – if the sauce catches light for an instant, then all the better. Remove the pan from the heat and leave to cool completely.

Season the livers generously, then tip the contents of the pan into a food processor with the tomato purée and remaining butter, and blitz until smooth. Push the mixture through a fine sieve into a bowl, taste for seasoning, then tip into a serving dish, banging the dish down on the tabletop to smooth out the surface. Place in the fridge to set.

Once the mixture has set, make the topping. Gently melt the butter in a small pan or in a bowl in the microwave, then leave for a min to settle and separate. Pour the yellow butter that has risen to the top into another bowl and discard the milky liquid. Leave the yellow butter to cool slightly, then mix in the thyme and peppercorns. Pour the mixture over the parfait and leave to set in the fridge. Serve with plenty of toast, sliced gherkins and chutney. Will keep for 2 days in the fridge.

Bring the rich, sun-drenched flavours of the Mediterranean to your table with this Greek orzo with mussels, saffron and ouzo recipe

Orzo with mussels, saffron and ouzo

mussels

tbsp olive oil,

onion, chopped

garlic cloves, chopped

saffron

cherry tomatoes

fennel

ouzo

vegetable stock

orzo

onion, finely chopped

garlic clove,

tbsp finely chopped red pepper

fennel fronds

Clean the mussels, removing their beards and discarding any that are broken or do not close when tapped on a worksurface. Put a large pot over a medium-high heat. Add the olive oil and cook the onion until soft.

Add the garlic, bay, saffron and peppercorns, and stir for a minute. Add the tomatoes and fennel sprigs, stir for another minute, then pour in the ouzo and the hot stock. Cover and bring to the boil.

Add the mussels, cover and cook for 5 mins until they open – discard any closed ones. Using a slotted spoon, transfer the mussels to a plate, strain the cooking liquid and keep it warm. Set aside 12 mussels for serving. Remove the remaining mussels from their shells and set aside, too.

For the orzo, put a large, deep, lidded pan over a medium-high heat. Add 3 tbsp of the olive oil and lightly toast the orzo for a couple of minutes until slightly golden. Transfer the toasted orzo to a plate. Return the pan to the heat and add 1 tbsp of olive oil. Fry the onion until soft and glossy. Add the garlic and pepper, and stir for a couple of minutes. Add 900ml of the reserved mussel cooking liquid to the pan and bring to the boil. Add the orzo back in and gently stir. Cover, reduce the heat to medium-low and gently simmer for 15 mins, checking occasionally and stirring, until most of the liquid has been absorbed. Mix in the shelled mussels and chopped fennel fronds. Season with pepper, garnish with the reserved mussels in shells, drizzle with a little olive oil and serve immediately.

Duck breast is perfect for entertaining - it's easy to cook, readily available, yet not something you eat every day

One-pan duck with Savoy cabbage

duck breasts

potato

parsley

rashers smoked streaky bacon chopped

Savoy cabbage trimmed, quartered,

tbsp balsamic vinegar

Lightly score the skin of the duck breasts, then generously season with the peppercorns and a sprinkling of salt. Lay the duck breasts, skin-side down, in a non-stick sauté pan, then place over a low heat. Leave the duck for 15 mins to brown and release its fat, then flip over onto the flesh side for 5 mins.

Remove the duck from the pan, then turn up the heat. Add the potatoes to the pan, fry until brown and crisp, then scatter over the parsley and garlic. Scoop out with a slotted spoon onto a plate, then season with salt.

Keep the pan on the heat. Fry the bacon until crisp, then add the cabbage. Cook for 1 min, add a splash of water, then fry for 2 mins, just until the cabbage is wilted. While the cabbage is cooking, whisk any juices from the duck with the vinegar and olive oil. To serve, carve the duck breast into slices. Fan out on large dinner plates, spoon a neat bundle of cabbage on one side, then pile a serving of potatoes on the other. Drizzle over the dressing and serve.

A rustic terrine with French toasts makes an excellent starter for a special meal and it costs very little to make

Country terrine with black pepper & thyme

streaky pork rashers

chicken livers thawed

tbsp red or white wine (optional)

rashers smoked streaky bacon

cocktail gherkins

Heat oven to 180C/fan 160C/gas 4 and butter a 1kg loaf tin. Roughly chop 3 of the pork rashers and mix with the thyme and peppercorns. Set aside. Put the remaining pork rashers into a food processor with two-thirds of the chicken livers, the wine (if using) and 1 tsp salt, then blend to make a smooth pâté.

Spoon half the pâté into the loaf tin, then top with the chopped pork mixture and remaining livers. Spoon the rest of the pâté mixture over the livers, then lay the 5 smoked bacon rashers lengthwise over the top.

Cover the loaf tin with foil and put in a roasting tin. Pour cold water into the roasting tin until it is half-filled, then bake for 1½ hrs until the terrine is set. When the terrine is cool, put another loaf tin on top and weigh it down (with cans from your storecupboard) to compress it. Leave overnight in the fridge. Can be made and chilled up to 2 days ahead.

To serve, turn the terrine out of the tin and carefully cut into slices with a sharp knife. Serve with the French toasts (recipe below) and cocktail gherkins or chutney.

Top 11 black peppercorns recipes from across the web

The most viewed black peppercorns recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Yuca con Mojo

Shallot Mignonette

Moan Dut Khnao Kchei (Baked Chicken...

Falafel-spiced lamb wraps with turm...

Instant Pot Chicken Stock

Pork rib curry

Seared Tuna In Black Pepper Crust

Velvety duck liver parfait

Orzo with mussels, saffron and ouzo

One-pan duck with Savoy cabbage

Country terrine with black pepper &...

Top 11 black peppercorns recipes from across the web

The most viewed black peppercorns recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Yuca con Mojo

Shallot Mignonette

Moan Dut Khnao Kchei (Baked Chicken...

Falafel-spiced lamb wraps with turm...

Instant Pot Chicken Stock

Pork rib curry

Seared Tuna In Black Pepper Crust

Velvety duck liver parfait

Orzo with mussels, saffron and ouzo

One-pan duck with Savoy cabbage

Country terrine with black pepper &...

The most viewed black peppercorns recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine