材料:
冰鮮大蝦 8隻
番茄膏 1湯匙
赤砂糖 18g
喼汁 2茶匙
幼鹽 1/6茶匙
紹興酒 2茶匙
茄汁 80g
薑 2厚片
紅蔥頭 2個
芫茜 適量
清水 120ml
生粉 1茶匙
做法:
1. 先將蝦洗淨, 剪去眼, 腳, 開
2. 將蝦上生粉, 燒熱油煎香兩面至8成熟. 撈起備用.
3. 燒熱油爆香薑, 紅蔥頭, 番茄膏後加入紹興酒.
4. 加入清水, 茄汁, 喼汁, 赤砂糖, 幼鹽拌勻, 再加入蝦煮熟至收汁上碟, 放上芫茜
2019年8月23日 星期五
2019年7月7日 星期日
2019年7月6日 星期六
德國咸豬手
材料:
急凍咸豬手 1隻
香葉 6片
白胡椒粒 10粒 (/白胡椒粉 2茶匙)
白醋 2湯匙
甘荀 1條
乾百里香碎 THYME 4茶匙
新鮮迷迭香 5棵
麥啤 3罐
做法:
1. 急凍咸豬手解凍，煲一鍋滾水汆水5分鐘。撈起後，用鉗或者剪刀鉗走雜毛。
2. 開一鍋水，份量可以蓋過整隻豬手多少少，未煲滾前就可以直接把烚過的豬水放進去，放進香葉，白胡椒粒，白醋, 甘荀, 洋蔥, 西芹及倒一罐半啤酒進去，然後才開大火煲，煲滾後轉中火煲45分鐘至1小時，然後熄火撈起。
3. 用叉或豬插在豬手表皮平均地插一些小孔。
4. 準備一個碗或者保鮮袋，將剩餘的一罐半麥啤倒進碗或保鮮袋內，將新鮮迷迭香切碎及乾百里香碎一同放進啤酒內。然後把豬手放進碗內或保鮮袋內，浸大約10分鐘，期間可以不斷幫豬手按摩，令其更易吸收啤酒及香草的味道。
5. 焗爐預熱至220度，將豬手從啤酒浸液中拿出來放在烤架上，將浸豬手的香草都均勻地鋪在豬手上，(浸啤酒液留下)，放進焗爐用220度全程焗45分鐘至55分鐘直至表皮金黃香脆就完成。開始焗約10分鐘後，就用掃把浸啤酒液掃一層在咸豬手上，之後每隔5分鐘再掃一次，如果是平放豬手進去烤焗的話，頭20-25分鐘專注焗一邊，及掃啤酒液直要香脆，之後才轉換另一邊焗，5分鐘掃一次啤酒液直至香脆。
急凍咸豬手 1隻
香葉 6片
白胡椒粒 10粒 (/白胡椒粉 2茶匙)
白醋 2湯匙
甘荀 1條
洋蔥 1個
西芹 3條
乾百里香碎 THYME 4茶匙
新鮮迷迭香 5棵
麥啤 3罐
做法:
1. 急凍咸豬手解凍，煲一鍋滾水汆水5分鐘。撈起後，用鉗或者剪刀鉗走雜毛。
2. 開一鍋水，份量可以蓋過整隻豬手多少少，未煲滾前就可以直接把烚過的豬水放進去，放進香葉，白胡椒粒，白醋, 甘荀, 洋蔥, 西芹及倒一罐半啤酒進去，然後才開大火煲，煲滾後轉中火煲45分鐘至1小時，然後熄火撈起。
3. 用叉或豬插在豬手表皮平均地插一些小孔。
4. 準備一個碗或者保鮮袋，將剩餘的一罐半麥啤倒進碗或保鮮袋內，將新鮮迷迭香切碎及乾百里香碎一同放進啤酒內。然後把豬手放進碗內或保鮮袋內，浸大約10分鐘，期間可以不斷幫豬手按摩，令其更易吸收啤酒及香草的味道。
5. 焗爐預熱至220度，將豬手從啤酒浸液中拿出來放在烤架上，將浸豬手的香草都均勻地鋪在豬手上，(浸啤酒液留下)，放進焗爐用220度全程焗45分鐘至55分鐘直至表皮金黃香脆就完成。開始焗約10分鐘後，就用掃把浸啤酒液掃一層在咸豬手上，之後每隔5分鐘再掃一次，如果是平放豬手進去烤焗的話，頭20-25分鐘專注焗一邊，及掃啤酒液直要香脆，之後才轉換另一邊焗，5分鐘掃一次啤酒液直至香脆。
2019年5月31日 星期五
Shrimp Avocado Garlic Bread
Ingredients:
Ciabatta (or sourdough) bread, cut into 1cm slices 1 loaf
Garlic butter 1/3 cup
Garlic Shrimp:
Minced garlic 2 teaspoons
Sweet paprika 1 teaspoon
Lemon Juice 1/2 lemon (about 1-2 tablespoons)
Shrimp 500g
Finely chopped fresh parsley 1/4 cup
Avocado Salad:
Cooked shrimp (see above)
Cubed avocado 1
Cherry tomatoes, halved 1 cup
Lemon Juice 1/2 lemon (about 1-2 tablespoons)
Salt to season
Ciabatta (or sourdough) bread, cut into 1cm slices 1 loaf
Garlic butter 1/3 cup
Garlic Shrimp:
Minced garlic 2 teaspoons
Sweet paprika 1 teaspoon
Lemon Juice 1/2 lemon (about 1-2 tablespoons)
Shrimp 500g
Finely chopped fresh parsley 1/4 cup
Avocado Salad:
Cooked shrimp (see above)
Cubed avocado 1
Cherry tomatoes, halved 1 cup
Lemon Juice 1/2 lemon (about 1-2 tablespoons)
Salt to season
Instructions:
Preheat oven to grill/broil settings on medium - high heat. Place bread on a baking tray lightly greased with cooking oil spray or oil. Spread a thin layer of garlic butter on each slice (you should between 12-15 slices). Grill/broil until golden. Remove and set aside. (While garlic bread is baking, prepare the rest of your ingredients while keeping an eye on your bread.)
For The Garlic Shrimp:
Combine garlic, paprika, lemon juice and shrimp in a bowl and mix well to combine the ingredients. Add salt to season (to your tastes). Drizzle about a teaspoon of oil into a large frying pan or skillet. When pan is hot, and the shrimp and cook for about 3 minutes on each side, until no longer opaque in colour, and cooked through (being careful not to overcook them). Take off the heat and add the parsley. Set aside to cool slightly.
Salad:
Combine the avocado, tomato, lemon juice and salt in a bowl, mixing well to combine. Add the shrimp, and fold through gently. Spoon shrimp and avocado mixture onto toasted garlic bread. Serve warm or slightly cooled!
For The Garlic Shrimp:
Combine garlic, paprika, lemon juice and shrimp in a bowl and mix well to combine the ingredients. Add salt to season (to your tastes). Drizzle about a teaspoon of oil into a large frying pan or skillet. When pan is hot, and the shrimp and cook for about 3 minutes on each side, until no longer opaque in colour, and cooked through (being careful not to overcook them). Take off the heat and add the parsley. Set aside to cool slightly.
Salad:
Combine the avocado, tomato, lemon juice and salt in a bowl, mixing well to combine. Add the shrimp, and fold through gently. Spoon shrimp and avocado mixture onto toasted garlic bread. Serve warm or slightly cooled!
2019年5月30日 星期四
Creamy Tuscan Chicken with Sun Dried Tomatoes
👍
Ingredients:
Large boneless and skinless chicken breasts 700g
Salt 1 teaspoon
Black cracked pepper 3/4 teaspoon
Paprika 1.5 teaspoons
Onion powder 1.5 teaspoons
Sun dried tomato oil or olive oil, divided 3 teaspoons
For The Sauce:
Minced garlic 2 tablespoons (6 cloves)
Jarred sun dried tomato strips in oil drained (reserve 3 tablespoons of oil for cooking) 5 oz 150g
Dijon mustard 1 teaspoon
Heavy or thickened cream (or evaporated milk for lower calorie/fat) 1.5 cups
Spinach 3 cups
Fresh grated Parmesan cheese 1/2 cup
Fresh chopped parsley to serve 2 tablespoons
1/2 cup white wine (allow to reduce to half after adding in the garlic)
Ingredients:
Large boneless and skinless chicken breasts 700g
Salt 1 teaspoon
Black cracked pepper 3/4 teaspoon
Paprika 1.5 teaspoons
Onion powder 1.5 teaspoons
Sun dried tomato oil or olive oil, divided 3 teaspoons
For The Sauce:
Minced garlic 2 tablespoons (6 cloves)
Jarred sun dried tomato strips in oil drained (reserve 3 tablespoons of oil for cooking) 5 oz 150g
Dijon mustard 1 teaspoon
Heavy or thickened cream (or evaporated milk for lower calorie/fat) 1.5 cups
Spinach 3 cups
Fresh grated Parmesan cheese 1/2 cup
Fresh chopped parsley to serve 2 tablespoons
Instructions:
1. Season chicken with salt, pepper, paprika and onion powder.
2. Heat 2 tablespoons of the reserved sun dried tomato oil in a large skillet over medium-high heat. Sear the chicken for 6-8 minutes each side, or until golden and cooked through (work in batches if your pan isn't large enough). Transfer to a warm plate; set aside.
3. Add the remaining oil into the pan and fry the garlic until fragrant (about 30 seconds to 1 minute), then add in the sun dried tomatoes. Fry for 1-2 minutes to release their flavours. Mix the Dijon through all of the flavours.
4. Reduce heat to low-medium heat, add the cream (or evaporated milk) and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
5. Add in the spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce.
6. Add the chicken back into the pan; top with parsley and serve over pasta, rice or steamed veg.
1. Season chicken with salt, pepper, paprika and onion powder.
2. Heat 2 tablespoons of the reserved sun dried tomato oil in a large skillet over medium-high heat. Sear the chicken for 6-8 minutes each side, or until golden and cooked through (work in batches if your pan isn't large enough). Transfer to a warm plate; set aside.
3. Add the remaining oil into the pan and fry the garlic until fragrant (about 30 seconds to 1 minute), then add in the sun dried tomatoes. Fry for 1-2 minutes to release their flavours. Mix the Dijon through all of the flavours.
4. Reduce heat to low-medium heat, add the cream (or evaporated milk) and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
5. Add in the spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce.
6. Add the chicken back into the pan; top with parsley and serve over pasta, rice or steamed veg.
TIPS:
Optional add-ins:
1/2 cup white wine (allow to reduce to half after adding in the garlic)
2 teaspoons Italian seasoning (after the parmesan cheese)
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