𝐂𝐫𝐞𝐚𝐦𝐲 𝐏𝐞𝐩𝐩𝐞𝐫𝐜𝐨𝐫𝐧 𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐏𝐚𝐬𝐭𝐚 Recipe | Masala Mornings | Shireen Anwer | 11 Aug 2022 | Masala Tv

Subscribe To Masala TV Recipes YouTube Channel! https://bit.ly/MasalaTV Creamy Peppercorn Chicken Pasta Recipe will help you achieve the perfect combination of flavours. Try out this very yummy recipe! #CreamyPeppercornChickenPasta #CheeseCake #MasalaTv Watch this Masala TV video to learn how to make Creamy Peppercorn Chicken Pasta, Cheese Cake In a Jar and Churros With Chocolate Ganache Recipes. This show of Masala Mornings with Chef Shireen Anwer aired on 11 August 2022. If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel @ https://bit.ly/3ac5djo or go to our website: https://www.masala.tv/ #MasalaTV #Food #MasalaRecipes #Recipe #EveningWithShireen #ShireenAnwar#Dawat #AbidaBaloch #Lazzat #SaminaJalil #FlameOnHai #IrfanWasti #Tarka #RidaAftab #MehboobsKitchen #MehboobKhan #FoodDiaries #ZarnakSidhwa #Breakfast #Dinner #Lunch #Chef #Cooking#Baking #Eating #KarachiFood #FastFood #DesiFood ------------------------------------------- CREAMY PEPPERCORN CHICKEN PASTA    Yield: 8-10 servings     Ingredients: Whole black peppercorns 20 Unsalted butter  3 tbsp Flour 3 tbsp Heavy cream 1 cup Whole milk  2 ½ cups Salt to taste  Dried oregano  1tbsp Parmesan cheese (shredded) ¼ cup Chicken breast (cut into small cubes)  1 pound Oil ½ cup (to fry) Linguine pasta 1 packet Fresh chopped cilantro (optional)  as required   Method: In a large pot, on high heat, add your black whole peppercorns, and roast them until they start to move a little. Take off the heat and set aside and crush until powder. In the same pot, add your butter, and flour, and mix until it turns into a paste consistency.  In a jug, mix your cream and milk. Slowly add this to the flour mixture on the stove. Add salt, oregano, parmesan cheese and crushed black peppercorns. Set your sauce aside.  In a karahi, fry your chicken pieces in hot oil, and set aside.  Boil your pasta and set aside.  Add your chicken and pasta to the sauce, mix, and top it off with some fresh cilantro.Enjoy!    ------------------------------------------- CHEESECAKE IN A JAR       Yield: Serves 10–12 ppl      Ingredients:    Bottom Crust:    Graham cracker (If not available, then use digestive biscuits) crumbs 2 cups (200 gm) Light or dark brown sugar  1/3 cup (67 gm) Unsalted butter, melted  1/2 cup (8 Tablespoons; 115 gm)   Cheesecake:  Heavy whipping cream  1 and 1/4 cups (300 ml) Full-Fat cream cheese, softened to room temperature 8-ounce three blocks (680g) Granulated / cane sugar  1/2 cup (100 gm) Confectioners’ / icing sugar 2 tablespoons (15 gm) Sour cream, at room temperature (If not available, can use cottage cheese or Greek yoghurt)  1/4 cup (60 gm) Lemon juice  2 teaspoons Pure vanilla extract (Foster’s brand)  1 teaspoon   Peach Compote:  Peaches (cut into small cubes)  2-3 Brown sugar 2 tablespoons White sugar  2 tablespoons Water  3 tablespoons Corn starch  2 tablespoons   Method: 1. Stir the graham cracker crust ingredients together. Pour into the bottom of a jar or pan and pack in very tightly. Freeze for 10-20 minutes as you prepare the filling. 2. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside.  3. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners’ / icing sugar, sour cream, lemon juice, and vanilla extract. Beat for 2-3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth. 4. Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream. 5. Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.  6. Cover tightly with plastic wrap or aluminum foil and refrigerate (ideally for a few hours)  7. Top it off with a fresh fruit or fruit compote. ------------------------------------------- CHURROS WITH CHOCOLATE GANACHE Ingredients: Water 1 cup Unsalted butter 6 tbsp Granulated sugar  1 tbsp Salt 1/2 tsp All-purpose flour 1 cup Eggs 2 large Vanilla extract (fosters brand) 1 tsp Vegetable oil for frying For The Cinnamon sugar: Cane sugar 3/4 cup Cinnamon powder 2 tsp For The Chocolate Ganache Dipping Sauce: Dark chocolate chips 2/3 cup Heavy cream 2/3 cup