148 zealand pernod Recipes

  • Spicy Chinese New Zealand Lamb
    new zealand lamb loin chops, onion, sliced and
    7 More
    new zealand lamb loin chops, onion, sliced, garlic cloves, crushed, ginger, grated, carrots , cut into match sticks, dark soy sauce, chinese five spice powder, pineapple chunks , in natural juice, mange-touts peas or 4 oz snow peas or 4 oz french style green beans
    20 min, 9 ingredients
  • Pernod (pastis) Classique
    pernod, water, ice cubes
    1 min, 3 ingredients
  • Traditional Cheese Fondue
    here are the basics of making an excellent cheese fondue ... and
    3 More
    here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.
    15 min, 5 ingredients
  • Salmon with Fennel and Pernod
    fennel seeds, crushed, butter, room temperature and
    4 More
    fennel seeds, crushed, butter, room temperature, minced shallots, fennel bulb with fronds; bulb quartered, then cut lengthwise into 1/4-inch-thick slices; 2 tbsp fronds chopped, divided, salmon fillets, pernod or other anise-flavored liqueur
    30 min, 6 ingredients
  • Braised Veal Breast with Herbs, Pernod, and Tomatoes
    end of veal breast (about 8 bones), cut between bones int... and
    15 More
    end of veal breast (about 8 bones), cut between bones into individual ribs, chopped fresh thyme, chopped fresh sage, olive oil, onion, halved, thinly sliced, garlic cloves, chopped, shallots, sliced, anchovy fillets, chopped, dry white wine, pernod or other anise-flavored liqueur, diced tomatoes in juice, low-salt chicken broth, chopped fresh tarragon, pearl onions, peeled, brine-cured green olives (such as picholine; about 6 oz), grated lemon peel
    16 ingredients
  • Shrimp Bisque with Pernod
    shrimp, shelled and deveined , shells reserved and
    15 More
    shrimp, shelled and deveined , shells reserved, unsalted butter, pernod, qt water, bay leaf (not california ), carrots, chopped, celery ribs, chopped, onion, chopped, grain rice, tomato paste, cayenne, salt, heavy cream, fresh lemon juice to taste, garnish: chopped fresh chives, accompaniment:anise seed flatbreads
    16 ingredients
  • Pernod-Marinated New Zealand Mussels with Chervil Oil Pernod-Marinated New Zealand Mussels with Chervil Oil
    garlic cloves, olive oil, water and
    6 More
    garlic cloves, olive oil, water, mussels (preferably new zealand green), pernod or other anise-flavored liqueur, fresh chervil sprigs, fresh flat-leafed parsley leaves, salt, garnish: about 60 small fresh chervil sprigs
    9 ingredients
  • Aotearoa (New Zealand) Scallops With Pernod Aotearoa (New Zealand) Scallops With Pernod
    scallops, onion, finely chopped, garlic clove, crushed and
    5 More
    scallops, onion, finely chopped, garlic clove, crushed, butter, belly bacon, button mushrooms, sliced, pernod, cream
    20 min, 8 ingredients
  • 100 Year Old  New Zealand Lamb Dish - (I Have Used Deer  W/This 100 Year Old New Zealand Lamb Dish - (I Have Used Deer W/This
    boneless leg of lamb (new zealand), vinegar and
    4 More
    boneless leg of lamb (new zealand), vinegar, garlic clove, small thinly sliced, fresh mint or 1/4 oz dried mint flakes, sugar, white wine
    25 hour , 6 ingredients
  • Thai-style New Zealand Green Shell Mussels (Emeril Lagasse) Thai-style New Zealand Green Shell Mussels (Emeril Lagasse)
    peanut oil, very thinly sliced yellow onions and
    11 More
    peanut oil, very thinly sliced yellow onions, sliced garlic, minced fresh ginger, serrano chile peppers, or to taste, seeded and minced, fish or shrimp stock, lime juice, sugar, new zealand green shell mussels , well rinsed in several changes of water, beards removed, any open mussels discarded, unsweetened coconut milk, chopped cilantro leaves, chopped mint leaves, french bread , as accompaniment
    20 min, 13 ingredients
  • Pernod Creamed Spinach Casserole Pernod Creamed Spinach Casserole
    fresh spinach, washed, cooked, drained, and chopped and
    17 More
    fresh spinach, washed, cooked, drained, and chopped, chicken stock, bacon, crumbled, butter, onion, finely minced, celery, finely minced, garlic cloves, minced, mushrooms, sliced, lemon juice, sour cream, pernod, salt, black pepper, tabasco sauce, sugar, seasoned dry bread crumb, hard-boiled eggs, sliced, paprika
    30 min, 18 ingredients
  • Pernod Pistou (Provencal Pesto) Pernod Pistou (Provencal Pesto)
    olive oil, garlic cloves, peeled and smashed and
    5 More
    olive oil, garlic cloves, peeled and smashed, unsalted almonds, toasted, fresh basil leaf, washed and patted dry, salt, fresh ground black pepper, pernod
    15 min, 7 ingredients
  • Pernod Shrimp Pernod Shrimp
    fresh shrimp or 1 lb thawed frozen large shrimp and
    7 More
    fresh shrimp or 1 lb thawed frozen large shrimp, salted butter (separated ), fresh garlic clove (minced ), dry tarragon , to taste, dry oregano leaves , to taste, fresh ground pepper (your choice ), heavy cream, pernod
    20 min, 8 ingredients
  • Pernod Cheese Dip Pernod Cheese Dip
    cream cheese, at room temperature, pernod and
    6 More
    cream cheese, at room temperature, pernod, curd cottage cheese, fresh chives, minced, sunflower seeds, hulled and lightly toasted, sour cream, fresh parsley, minced, caraway seed
    30 min, 8 ingredients
  • Linguine with Clams in Spicy Pernod Sauce Linguine with Clams in Spicy Pernod Sauce
    hard-shelled clams such as littleneck or manila, well scr... and
    12 More
    hard-shelled clams such as littleneck or manila, well scrubbed, fennel seeds, coarsely crushed, olive oil, scallions, finely chopped, minced garlic, tomatoes, seeded and chopped, dry white wine, water, pernod, dried hot red pepper flakes, dried linguine, unsalted butter, chopped fresh flat-leaf parsley
    25 min, 13 ingredients
  • Baked Salmon with Pernod Baked Salmon with Pernod
    olive oil, red onion, thinly sliced, clam juice and
    4 More
    olive oil, red onion, thinly sliced, clam juice, anise liqueur (such as pernod or anisette), garlic cloves, minced, herbes de provence or dried salad herbs, salmon fillet with skin
    7 ingredients
  • Oysters on the Half Shell with Pernod Dipping Sauce Oysters on the Half Shell with Pernod Dipping Sauce
    champagne vinegar or white wine vinegar, dry white wine and
    5 More
    champagne vinegar or white wine vinegar, dry white wine, pernod or pastis liqueur, minced shallots, minced red bell pepper, crushed ice, fresh oysters, top shells removed
    7 ingredients
  • Halibut in Pernod Broth with Fennel and Asparagus Halibut in Pernod Broth with Fennel and Asparagus
    olive oil, fennel bulb, trimmed, thinly sliced and
    11 More
    olive oil, fennel bulb, trimmed, thinly sliced, slender asparagus, cut diagonally into 1-inch pieces, baby carrots, peeled, cut diagonally into 1/4-inch-thick ovals, shallots, thinly sliced (about 1/2 cup), bottled clam juice, pernod or other anise-flavored liqueur, fresh basil sprigs, fresh dill sprigs, fresh tarragon sprigs, halibut fillets, fresh lemon juice, chilled butter
    13 ingredients




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