材料:
大蝦 2隻
番茄 3個
紅燈籠椒 1隻
西芹 3條
洋蔥 1個
蒜 2瓣
薄荷葉 2把
檸檬 1個
橄欖油 30湯匙
鹽 10g
胡椒粉 10g
做法:
1. 大蝦洗淨，去頭、去殼、去腸
2. 一個番茄洗淨去籽切丁
3. 另外兩個番茄洗淨隨意切塊，紅甜椒去籽切塊，西芹洗淨切塊，洋蔥洗淨切絲
4. 檸檬榨汁
5. 將番茄、紅甜椒、西芹和洋蔥放入打碎機粗打，然後將混合物裝入一個深容器中，加入橄
欖油、蒜、鹽、胡椒粉細細打碎，過濾備用
6. 熱水鍋，汆熟大蝦，備用
7. 取一個小的圓形模具放在盤子中間，把番茄丁裝入模具，定型後拿起模具
8. 將一只汆熟的蝦擺在番茄丁上，再疊上另一只蝦，在蝦上面放上薄荷葉裝飾
2017年8月8日 星期二
蘑菇菠菜焗蛋 - Jamie菜式
材料:
雞蛋 4-5隻
菠菜 200-250g
蘑菇 適量
洋蔥 1/2個
車里茄 適量
Feta Cheese 30-50g
調味料:
鹽 1/2茶匙
糖 1/2茶匙
做法:
1. 先將洋蔥切絲、蘑菇切片、菠菜洗好、車里茄切開2半、焗爐預熱180c。
2. 落1 湯匙油，用中小火炒軟洋蔥絲，再加入蘑菇片一起炒 1-2分鐘。
3.分批加入菠菜拌炒，加入鹽、糖調味。
4.倒入打發好既雞蛋，鋪上車里茄同菲達芝士，就可以放入焗爐10-15分鐘。
5. 完成之後，先放涼5-10分鐘，待焗蛋收縮一點，
質感結實就可以取出上碟。
https://sisterkitchenpalace.blogspot.hk/2016/11/apollo-ngf.html
雞蛋 4-5隻
菠菜 200-250g
蘑菇 適量
洋蔥 1/2個
車里茄 適量
Feta Cheese 30-50g
調味料:
鹽 1/2茶匙
糖 1/2茶匙
做法:
1. 先將洋蔥切絲、蘑菇切片、菠菜洗好、車里茄切開2半、焗爐預熱180c。
2. 落1 湯匙油，用中小火炒軟洋蔥絲，再加入蘑菇片一起炒 1-2分鐘。
3.分批加入菠菜拌炒，加入鹽、糖調味。
4.倒入打發好既雞蛋，鋪上車里茄同菲達芝士，就可以放入焗爐10-15分鐘。
5. 完成之後，先放涼5-10分鐘，待焗蛋收縮一點，
質感結實就可以取出上碟。
https://sisterkitchenpalace.blogspot.hk/2016/11/apollo-ngf.html
2012年8月26日 星期日
Squid Rice
Squid Rice
Japanese style - marinate squid with soy sauce, honey and chili oil. Stuffed w/ fried egg strips, eel and eel sauce and rice. Grounded seaweed on top
Spanish style: marinate w/ salt, sugar, chicken powder. Stuffed w/ shrimp soup cooked rice, calms (or other seafood) diced tomato, herbs.. and tomato sauce on top.
2012年8月2日 星期四
Seafood Paella
Seafood Paella
Ingredients
Olive oil
2 raw chorizo sausages (approximately 250g in total), thickly sliced
300g pork belly, skin removed, the best quality you can afford, cut into 1cm pieces
1 green pepper, deseeded and roughly chopped
1 red pepper, deseeded and roughly chopped
5 cloves of garlic, peeled and roughly chopped
1 onion, peeled and roughly chopped
A small bunch of fresh flat-leaf parsley, leaves picked and roughly chopped, stalks finely chopped
Sea salt and freshly ground black pepper
A good pinch of saffron
400g clams or mussels, scrubbed clean and debearded
300g paella rice
200g jarred red peppers in oil, drained and torn into pieces
1 x 400g tin of chopped tomatoes
1 litre chicken or vegetable stock, preferably organic
12 large prawns, shells on
150g squid, cleaned and finely sliced
150g green beans, sliced very thinly at an angle
1 lemon, cut into wedges
METHOD
How to make Jamie's favourite paella
1. Heat a large wide-based pan over a medium heat and add a lug of olive oil, the sliced chorizo and the pork belly. Fry for around 10 minutes, stirring occasionally. As soon as the chorizo starts taking on colour and the fat is beginning to cook out of it, add the chopped peppers, garlic, onion and parsley stalks along with a good pinch of salt and pepper and the saffron. Fry gently for another 10 minutes, or until the vegetables have begun to soften. Meanwhile pick through the shellfish and get rid of any clams or mussels that aren't tightly closed.
2. Add the rice and jarred peppers and keep stirring for a few minutes until the rice is coated in all the lovely flavours, then pour in the tinned tomatoes and 800ml of stock, seasoning again with salt and pepper. Bring everything to the boil, then turn down to a medium to low heat and stir constantly for about 15 minutes. This combination of flavours will be absolutely beautiful, but you've got to help the dish along by doing your job and making sure each grain of rice gets the same amount of love. So every now and then, stir from the outside of the pan into the middle so you get a sort of pile of rice in the centre, making sure nothing is sticking to the bottom. Flatten the pile out with your spoon, then start the whole process again.
3. After 15 minutes the rice should be cooked, but still have a bit of a bite, so add the mussels or clams and the prawns. You may want to add an extra splash of stock here if the rice looks a bit dry. Keep stirring, and as the clams and mussels start to open and the prawns begin to turn pink, add your squid and green beans and cook for a further 5 minutes or so. Discard any clams or mussels that don't open. Stir in the chopped parsley leaves and the juice from half your lemon wedges, and bring to the table with the remaining lemon wedges on the side.
Ingredients
Olive oil
2 raw chorizo sausages (approximately 250g in total), thickly sliced
300g pork belly, skin removed, the best quality you can afford, cut into 1cm pieces
1 green pepper, deseeded and roughly chopped
1 red pepper, deseeded and roughly chopped
5 cloves of garlic, peeled and roughly chopped
1 onion, peeled and roughly chopped
A small bunch of fresh flat-leaf parsley, leaves picked and roughly chopped, stalks finely chopped
Sea salt and freshly ground black pepper
A good pinch of saffron
400g clams or mussels, scrubbed clean and debearded
300g paella rice
200g jarred red peppers in oil, drained and torn into pieces
1 x 400g tin of chopped tomatoes
1 litre chicken or vegetable stock, preferably organic
12 large prawns, shells on
150g squid, cleaned and finely sliced
150g green beans, sliced very thinly at an angle
1 lemon, cut into wedges
METHOD
How to make Jamie's favourite paella
1. Heat a large wide-based pan over a medium heat and add a lug of olive oil, the sliced chorizo and the pork belly. Fry for around 10 minutes, stirring occasionally. As soon as the chorizo starts taking on colour and the fat is beginning to cook out of it, add the chopped peppers, garlic, onion and parsley stalks along with a good pinch of salt and pepper and the saffron. Fry gently for another 10 minutes, or until the vegetables have begun to soften. Meanwhile pick through the shellfish and get rid of any clams or mussels that aren't tightly closed.
2. Add the rice and jarred peppers and keep stirring for a few minutes until the rice is coated in all the lovely flavours, then pour in the tinned tomatoes and 800ml of stock, seasoning again with salt and pepper. Bring everything to the boil, then turn down to a medium to low heat and stir constantly for about 15 minutes. This combination of flavours will be absolutely beautiful, but you've got to help the dish along by doing your job and making sure each grain of rice gets the same amount of love. So every now and then, stir from the outside of the pan into the middle so you get a sort of pile of rice in the centre, making sure nothing is sticking to the bottom. Flatten the pile out with your spoon, then start the whole process again.
3. After 15 minutes the rice should be cooked, but still have a bit of a bite, so add the mussels or clams and the prawns. You may want to add an extra splash of stock here if the rice looks a bit dry. Keep stirring, and as the clams and mussels start to open and the prawns begin to turn pink, add your squid and green beans and cook for a further 5 minutes or so. Discard any clams or mussels that don't open. Stir in the chopped parsley leaves and the juice from half your lemon wedges, and bring to the table with the remaining lemon wedges on the side.
Mi Pescado a la Sal (西班牙鹽焗魚)
Mi Pescado a la Sal (西班牙鹽焗魚)
Ingredients
For the fish:
1kg coarse rock salt
2 large eggs, preferably free range or organic
1/2 tbsp fennel seeds
1 lemon
1 x 600g sea bass or 2 portion-sized bream, gutted, scales left on, gills out
A small bunch of fresh basil
A small bunch of fresh flat-leaf parsley
For the alioli
3 large cloves of garlic, peeled
A pinch of saffron
Sea salt
50ml olive oil
50ml good quality Spanish extra virgin olive oil
For the side salad:
1/2 a cucumber, peeled
A large handful of green olives, stoned
2 jarred red peppers
A few sprigs of fresh flat-leaf parsley, leaves picked and chopped
Freshly ground black pepper
METHOD
How to make mi pescado a la sal
1. Preheat the oven to full whack. Put the rock salt into a large, wide bowl with 2 tablespoons of water, your eggs, fennel seeds and the peeled rind of the lemon. Mix everything together until sticky and claggy, then spread two-thirds of the mixture around the base of a roasting tray in a thick layer. Stuff the cavity of your fish with the basil and parsley (or any fragrant herbs), then lay the fish on the salt bed, and completely cover it with the rest of the salt so you get a layer just over 1.5cm thick. Pat it down firmly, then put into the oven for 15 minutes.
2. Once cooked, remove from the oven, take a sharp knife and stick it through the salt into the middle of your fish. Carefully touch the knife to your lip and if it's hot, the fish is ready. Leave to one side for 10 minutes.
3. Meanwhile, pound and mush up the garlic, saffron and a good pinch of salt in a mortar and pestle until you've got a smooth vibrant orange paste. Use the pestle to mix in the olive oil, a drizzle at a time. Be patient and wait until you've got a smooth emulsion before adding the next drizzle. Do the same with the extra virgin olive oil. If it splits, pour the mixture out, pound some more garlic and salt together, then really slowly add the split mixture to that. Have a taste. Initially it will be fiery and you'll think you don't like it, but it's supposed to be that way. Add a squeeze or two of juice from your peeled lemon and taste again.
4. Roughly slice your cucumber and put it into a bowl. Tear the olives and add to the bowl along with the torn-up peppers, the parsley, a squeeze of lemon juice and a drizzle of extra virgin olive oil. Season with a little salt and pepper, then toss together.
5. By now the salt on your fish should be hard as a brick, so give it a whack around the edges with the back of a spoon, and if you're lucky, the whole top will peel off. Carefully brush the excess salt off your fish, trying not to let the salt touch the flesh, then gently move it to a platter using a fish slice. Run a knife along the spine of the fish up to the head, then cut across the fish below the head. Use the knife to find the bones, then carefully lift the fillet up so the fish opens like a book. Discard the skin and bones and put beautiful big flakes of fish on your serving plates with a dollop of your alioli on top and some olive salad.
Ingredients
For the fish:
1kg coarse rock salt
2 large eggs, preferably free range or organic
1/2 tbsp fennel seeds
1 lemon
1 x 600g sea bass or 2 portion-sized bream, gutted, scales left on, gills out
A small bunch of fresh basil
A small bunch of fresh flat-leaf parsley
For the alioli
3 large cloves of garlic, peeled
A pinch of saffron
Sea salt
50ml olive oil
50ml good quality Spanish extra virgin olive oil
For the side salad:
1/2 a cucumber, peeled
A large handful of green olives, stoned
2 jarred red peppers
A few sprigs of fresh flat-leaf parsley, leaves picked and chopped
Freshly ground black pepper
METHOD
How to make mi pescado a la sal
1. Preheat the oven to full whack. Put the rock salt into a large, wide bowl with 2 tablespoons of water, your eggs, fennel seeds and the peeled rind of the lemon. Mix everything together until sticky and claggy, then spread two-thirds of the mixture around the base of a roasting tray in a thick layer. Stuff the cavity of your fish with the basil and parsley (or any fragrant herbs), then lay the fish on the salt bed, and completely cover it with the rest of the salt so you get a layer just over 1.5cm thick. Pat it down firmly, then put into the oven for 15 minutes.
2. Once cooked, remove from the oven, take a sharp knife and stick it through the salt into the middle of your fish. Carefully touch the knife to your lip and if it's hot, the fish is ready. Leave to one side for 10 minutes.
3. Meanwhile, pound and mush up the garlic, saffron and a good pinch of salt in a mortar and pestle until you've got a smooth vibrant orange paste. Use the pestle to mix in the olive oil, a drizzle at a time. Be patient and wait until you've got a smooth emulsion before adding the next drizzle. Do the same with the extra virgin olive oil. If it splits, pour the mixture out, pound some more garlic and salt together, then really slowly add the split mixture to that. Have a taste. Initially it will be fiery and you'll think you don't like it, but it's supposed to be that way. Add a squeeze or two of juice from your peeled lemon and taste again.
4. Roughly slice your cucumber and put it into a bowl. Tear the olives and add to the bowl along with the torn-up peppers, the parsley, a squeeze of lemon juice and a drizzle of extra virgin olive oil. Season with a little salt and pepper, then toss together.
5. By now the salt on your fish should be hard as a brick, so give it a whack around the edges with the back of a spoon, and if you're lucky, the whole top will peel off. Carefully brush the excess salt off your fish, trying not to let the salt touch the flesh, then gently move it to a platter using a fish slice. Run a knife along the spine of the fish up to the head, then cut across the fish below the head. Use the knife to find the bones, then carefully lift the fillet up so the fish opens like a book. Discard the skin and bones and put beautiful big flakes of fish on your serving plates with a dollop of your alioli on top and some olive salad.
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