pepper

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Red Ember F1 cayenne peppers are for impatient cayenne pepper lovers.
Give this comfort drink a kick with a hint of spiciness by adding cayenne pepper, and a pinch of salt to bring out that chocolatey flavor.
2 Melt the butter in a saucepan, add the garlic and cook for a minute until softened, then add the mustard powder and cayenne pepper and cook for 1 min more.
1 Throw the coconut oil, cacao, almond butter, maple syrup, salt, spirulina and cayenne pepper into a blender.
SERVES 4 INGREDIENTS | 1kg pork shoulder in one piece, skin and bone removed For the rub: | 1tsp light brown sugar | 2tsp Dijon mustard | 1/2tsp smoked paprika | 1tsp salt For the BBQ sauce: | 3tsp olive oil | 1 brown onion, diced | 1 garlic clove, crushed | Pinch of salt | 3tsp cider or white wine vinegar | 11/2tsp dijon mustard | 100ml tomato ketchup | 1 heaped tbsp light brown sugar | Pinch cayenne pepper | Half tsp smoked paprika | Pinch of ground cloves | Pinch ground cinnamon | Pinch ground star anise | Black pepper METHOD 1 Preheat oven to 120C/ Gas Combine rub ingredients and rub over the pork.
Then pour into a bowl and sprinkle with the pomegranate seeds, a drizzle of olive oil and a sprinkling of cayenne pepper (optional).
In a small bowl take 1/2 tsp curry powder,1/2 cayenne pepper, 1/2 tsp turmeric, and 1/2 salt and combine.
INGREDIENTS 2 white onions, sliced 1tbsp garlic powder 3 cloves of garlic, grated 2tsp cracked black pepper 1tbsp tomato puree 1pt chicken stock 400g pulled pork (follow Perfect Pulled Pork recipe to prepare this) 2 green peppers, diced 1 green chilli, sliced 1tbsp American mustard Zest of 1 lime A pinch of cayenne pepper 1tbsp smoked paprika 1tsp marjoram To serve: 6 glazed hot dog buns 1tbsp pickled green chillies 2 banana shallots, sliced into rings 1tsp toasted yellow mustard seeds 3tbsp sour cream (in a squeezy bottle) 3tbsp American mustard (in a squeezy bottle) METHOD IN A heavy based sauce pan, heat a little oil and fry off the onions until golden.
TOM KERRIDGE'S MONKFISH SCAMPI (Serves 4) INGREDIENTS Groundnut, vegetable or other flavourless oil, for deep frying 200g semolina flour, plus more for dusting 100g tapioca flour Half tsp bicarbonate of soda Cayenne pepper, to taste 330ml sparkling water 500g monkfish, cut into 3-5cm cubes Salt Finely grated zest of one large lemon, to garnish For the lemon mayo 3 egg yolks 1 tbsp white wine vinegar 1 tbsp Dijon mustard Juice of one large lemon 500ml vegetable oil Freshly ground white pepper METHOD 1.
INGREDIENTS 2tbsp olive oil, plus extra for drizzling 1 large onion, finely diced 1 red pepper, deseeded and cut into 1cm chunks 1 yellow pepper, deseeded and cut into 1cm chunks 2 garlic cloves, finely chopped or crushed 2 bay leaves 250g cooking chorizo, skin removed and cut into 1cm slices 1/2tsp cayenne pepper 1tsp smoked paprika 2 x 400g tins of chickpeas, drained and rinsed 1 x 400g tin of cherry tomatoes 1 x 400g tin of chopped tomatoes 200ml chicken stock 3tbsp finely chopped parsley 200g spinach 2tbsp sherry vinegar Salt and pepper Crusty bread, to serve METHOD HEAT the olive oil in a large pot (with a lid) over a medium heat and gently fry the onion for three to four minutes until softened, then add the red and yellow peppers and cook for a further five minutes until softened.
In a gallon-size zip-top plastic bag, combine the panko, paprika, salt, thyme, black pepper and cayenne pepper.
INGREDIENTS: 450g (14 1/2oz) strong white bread flour 1 pinch salt 7g (1/4oz) fast-action dried yeast 1tsp honey 1 pinch cayenne pepper 2tsp mustard powder 285ml (9fl oz) water, warm 115g (4oz) cheddar, grated 45g (1 1/2oz) Parmesan, grated To decorate 1 egg, beaten 20g (3/4oz) raisins 2 tbsp poppy seeds METHOD: Preheat the oven to gas 6, 200degC, fan 180degC.