FGBP

(redirected from Freshly Ground Black Pepper)
AcronymDefinition
FGBPFreshly Ground Black Pepper (culinary)
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INGREDIENTS (serves 4 - or 1 if you're feeling greedy) For the pizza dough: 375g plain flour, plus extra for dusting 1 teaspoon salt 1 tablespoon caster sugar 7g dried active baking yeast 2 tablespoons olive oil 160ml warm water (45degC) For the pizza topping: 2tbsp Elmlea Double 80g soft mild goat's cheese, crumbled 250g strawberries, leafy ends removed and thinly sliced 225g ball mozzarella, drained and shredded Freshly ground black pepper Fresh basil, leaves picked and torn Balsamic glaze, to serve METHOD 1.
MARINATED CRAB CLAWS 1 pint crab claws, drained 1/2 cup chopped green onions 1/2 cup chopped fresh parsley 1 clove garlic, minced 1/3 cup olive oil 1/3 cup citrus Champagne vinegar (may use white vinegar) 1/4 cup fresh lemon juice 1 tablespoon Worcestershire sauce 1 teaspoon Tabasco Sauce 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1/2 red onion, thinly sliced 1 (3.5-ounce) jar capers, rinsed and drained 1 (8.5-ounce) jar caper berries, drained 1 lemon, thinly sliced In a medium-size glass bowl, place crab claws, then add remaining ingredients and stir gently.
Season to taste with a little salt and freshly ground black pepper.
INGREDIENTS 1tbsp caster sugar; 1tsp pink peppercorns, lightly crushed; 3cm piece fresh ginger, peeled and grated; a few dill sprigs, chopped; sea salt; 50ml white wine vinegar; 1 pink grapefruit; 1/2 medium fennel bulb, thinly sliced; freshly ground black pepper; 1tbsp olive oil; 4 mackerel fillets, skin on For the dressing: 100ml full fat creme fraiche; 1cm piece fresh ginger, peeled and grated; sea salt and freshly ground black pepper METHOD 1.
INGREDIENTS: (Makes 6) For the dough: 300g flour, 1tsp sugar, 1tsp salt, 1/2tsp freshly ground black pepper, 1tbsp nigella seeds, a pinch of cayenne pepper, 15g dried active yeast, 1tsp honey, 150g yoghurt For the filling: 100g feta, 50g yoghurt, 1/2tsp dried oregano, 1/2tsp sumac (you could substitute with zest of 1 lemon) For the toppings: 1 green chilli, 3tbsp olive oil, 6-8 figs (depending on size), 1 small bag of washed baby spinach, salt and freshly ground black pepper, a few sprigs of fresh thyme or a pinch of dried oregano METHOD: 1.
Ingredients: 150g plain flour, 1 tsp ground coriander, 1 tsp curry powder, 1 tsp chilli powder, freshly ground black pepper, 120g cold salted butter, cubed, 120g cashews, roughly chopped.
Ingredients * 2 tablespoons olive oil * 1 medium-sized onion, finely chopped * 4 cloves garlic, minced * Pinch of red pepper flake * 800g to 1kg fresh tomatoes (crushed) * 1 can tomato paste * 1 teaspoon dried oregano * 1 teaspoon dried basil * 1 teaspoon sugar * Salt * Italian flat leaf parsley, chopped * Freshly ground black pepper Preparation * Warm olive oil in a large, heavy-bottomed pot over medium heat.
INGREDIENTS 4 very large beetroot, about 750g 150g smoked ham, in thin slices (optional) Freshly ground black pepper SPICY CHEESE SAUCE: 70g unsalted butter 50g plain flour 500ml milk, warmed 90g Parmesan, freshly grated Freshly grated nutmeg A pinch of chilli powder Salt and freshly ground black pepper METHOD 1.
Serves 4 Ingredients 4 very large beetroot, about 750g 150g smoked ham, in thin slices (optional) Freshly ground black pepper For the spicy cheese sauce: 70g unsalted butter 50g plain flour 500ml milk, warmed 90g Parmesan, freshly grated Freshly grated nutmeg A pinch of chilli powder Salt and freshly ground black pepper Method 1 Preheat the oven to 180C/350F/gas 4.
Lift the fish from the poaching liquid with a slotted spoon, flake into the fromage frais mixture and season with freshly ground black pepper. Strain the poaching liquid into a bowl and set aside.
INGREDIENTS - 900g/2lb stewing steak, cut into cubes - 8 good quality pork sausages - plain flour, seasoned with salt and freshly ground black pepper, for dusting - 1 tbsp olive oil - 2 onions, sliced - optional - 1 tbsp chopped fresh parsley - optional - 1 tbsp chopped fresh thyme - optional - salt and freshly ground black pepper - 570ml/1 pint hot beef stock - some Gravy powder to thicken if necessary - 225g/8oz ready-rolled puff pastry (or you can make your own...