Green Peppercorn Mayonnaise Recipes
SOUTHERN FRIED CHICKEN FINGERS WITH GREEN PEPPERCORN MAYONNAISE
From Alive and Cooking. I would say this would serve 10 to 12 as an appetizer or 6 to 8 as part of a main course. Time includes soaking chicken in milk for 1 hour and preparing the mayo, which can be done while chicken is steeping in the milk (takes about 10 minutes to do including getting ingredients and equipment out), 5 minutes to cut and steep chicken and about 15 to 25 minutes to prepare your flour, egg etc and do the dipping. We tweaked some of the amounts to suit ourselves, have put the original amounts in brackets. Needs to be served ASAP out of the oil to get the crispiness but even that said it is still very tasteful after it has lost its crispiness. DH declared he would prefer the chicken without the Mayo. I made a half batch and had more than enough for the 4 of us (I could have halved again and it would have been just right for us) I actually found the mayo to be quite rich in its taste and had only a small amount but the DM and DS I think would have been happy to eat by the spoonful (could use excess in sandwiches etc). If serving as an appetizer you may wish to serve other sauces with it, the DH thought he would prefer a sweet and sour or a sweet chili (but one with a bit of kick, not overly sweet).
Provided by ImPat
Categories Chicken Breast
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- For the chicken cut chicken fillets into long strips and soak in milk for 1 hour.
- While the chicken is soaking make the green peppercorn mayonnaise by combining all ingredients together and refrigerate until required.
- Drain the chicken, reserving the milk.
- Whisk reserved milk, eggs and lemon juice together.
- Combine the flour, spices and salts.
- Dip chicken pieces in seasoned flour, dip in egg mixture and re-coat with flour.
- Heat oil in a wok, large saucepan or deep fryer and fry chicken till golden brown (this will need to be done in 2 to 4 batches depending on the size of your wok etc.
- Drain on absorbent paper.
- To achieve an extra crispy crust, quickly deep fry again before serving, if desired.
- Serve with green peppercorn mayonnaise.
Nutrition Facts : Calories 460.8, Fat 21.5, SaturatedFat 5.9, Cholesterol 169.3, Sodium 826.1, Carbohydrate 28.7, Fiber 1.2, Sugar 3, Protein 37
PEPPERCORN-SHALLOT MAYO
Steps:
- Mix 3/4 cup mayonnaise, 1 chopped shallot, 1 tablespoon each cracked mixed peppercorns and chopped tarragon, the juice of 1/2 lemon, and salt to taste.
GREEN MAYONNAISE
Categories Condiment/Spread No-Cook Mayonnaise Fall Tarragon Chive Dill Parsley Gourmet
Yield Makes about 1 cup
Number Of Ingredients 9
Steps:
- Pulse herbs in a blender with lemon juice and 1/2 cup mayonnaise until puréed. Add remaining 1/2 cup mayonnaise, salt, and pepper and blend well.
- Transfer to a bowl and chill, covered, at least 2 hours to allow flavors to blend.
GREEN PEPPERCORN CHICKEN
This is great for a hearty weeknight dinner. It's really easy and tastes great with mash and a few vegies. The original recipe (from an AWW cookbook) called for chicken thigh cutlets, but I prefer it with breast meat.
Provided by oloschiavo
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, cover chicken with mustard, peppercorns, garlic, lemon juice, chives and half of the oil.
- Let stand for 30 minutes or so.
- Heat remaining oil in pan.
- Add onion and cook until soft.
- Add chicken mixture to pan.
- Cook, stirring, until chicken is fully cooked.
Nutrition Facts : Calories 417, Fat 17.1, SaturatedFat 2.7, Cholesterol 145, Sodium 338.7, Carbohydrate 4.3, Fiber 0.9, Sugar 1.4, Protein 58.7
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