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Pepper mill in in copper-plated stainless steel, 22 cm

Paris Chef u'Select Pepper Mill | Out of stock

An iconic design, a high-performance mechanism with a lifetime warranty and a patented grind adjustment system are just some of the undisputed assets of this magnificent Paris pepper mill with its copper finish.

 

The mill for chefs

The Paris pepper mill is the Peugeot brand's flagship model! This 22 cm mill features the perfect ergonomic design. Its bespoke grind mechanism has garnered a major following among chefs around the world. A coarse grind will reveal the pepper's full aromas, while a fine grind will unleash an intense burst of heat. With this version, the stainless steel body has been coated in copper. Use it to your heart's content, whether in the kitchen or on the table! - Height: 22 cm - Excellent grip with the mill's curved shape - Made in France - Mechanism with a lifetime warranty - Five-year warranty for the mill - For grinding black, white, green and red pepper, pink peppercorns (no more than 15% in a pepper blend) and coriander seeds - Patented u'Select grind adjustment system.


 

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Random Recipe

Ingredients Quick Greek-style Lamb Moussaka Directions

Quick Greek-style Lamb Moussaka


Preparation time: 20 minutes
Cooking time:
60 minutes
Total time:
1 hour 20 minutes

Ingredients for one rectangular Appolia dish 32cm:

2 small eggplants. trimmed both ends and cut into 1/2 cm thick slices
100 ml extra virgin olive oil
1 large onion, chopped
500 g jar of red pesto sauce
10 g chopped fresh oregano
200 ml red wine (or lamb stock)

Cheese Sauce:
200 g natural Greek yogurt
2 eggs, beaten
50 g Grana Padano, finely grated

1. Preheat the grill to high. Line a large grill rack with foil and arrange the aubergine slices over it in a single layer. Mix the oil with a little salt and freshly ground black pepper and brush half over the eggplant. Grill for 3-4 minutes, or until golden. Turn the slices, brush with the remaining oil and cook for a further 3-4 minutes, or until golden. Reserve.
2. Preheat the oven to 190°C, gas mark 5. Heat a wide pan, add the onion and lamb and fry gently for 10 minutes until browned. Add the pesto, oregano, red wine or stock and some freshly ground black pepper. Simmer for 2-3 minutes or until piping hot.
3. Arrange a third of the grilled aubergine slices in the base of a 1.8-litre, shallow ovenproof dish. Spoon half the meat sauce over the top. Layer with half the remaining slices and the rest of the sauce. Place the rest of the slices on top.
4. Beat together the yogurt, eggs and all but 2 tablespoons of the cheese. Spread over the aubergines and sprinkle with the reserved cheese. Bake for 40 minutes or until golden brown and piping hot.

Serve with a salad of chopped tomatoes and cucumber, sliced red onion, feta, Kalamata olives and the reserved oregano leaves, dressed with a little extra virgin Greek olive oil and lemon juice.

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