黑松露脆皮燒雞 Crispy black truffle chicken 西式食譜

黑松露脆皮燒雞

Swap to see the steps and the black truffle products I used. Chicken I have used S pure whole chicken which is without administration of antibiotics, growth hormones or growth promoters. SO YUMMMMMM!!! 個雞皮焗到好脆而內面又超級juicy, 真係好好食架!

黑松露脆皮燒雞
材料: 
雞一隻
海鹽
黑松露片 適量
黑松露醬
黑松露油
老抽 紹興酒各3茶匙

可按口味以不同蔬菜伴焗

做法
1) 早一晚把雞洗淨,用廚紙內外抹乾,擦上海鹽
2) 小心用手指分離雞皮與雞肉,做成空隙,釀入黑松片,全雞內外擦上黑松露油和黑松露醬,放入冰箱醃一晚
3) 烹調前半小時取出,把老抽和紹興酒混合,抹在雞皮上,用風筒吹吹乾。
4) 把焗爐預熱至攝氏150度烤60分鐘,中途掉轉兩次令烤色更均勻,再轉攝氏250度烤15分鐘烤脆雞皮
5) 把雞斬件上碟,再淋上少許黑松露油黑松片

Creamy chestnut soup 栗子忌廉濃湯 西式食譜

栗子忌廉濃湯

Creamy chestnut 🌰 soup ❣️Got some really fresh chestnuts from the wet market at $40! Really sweet and buttery!!!! Love cooking this soup in winter ❄️although not cold at all yet……😓

Silky Creamy Chestnut Soup (For Four)

Ingredients:
500g chestnut 
1 tablespoon butter
1 teaspoon chopped garlic
2 small shallots, roughly chopped
half onion, roughly chopped
½ cup heavy cream
1 cup milk
700ml low sodium chicken broth
Chopped parsley for garnish 
Salt and freshly ground pepper

Steps:
1. Melt the butter in a pot, can add some oil as well. Add the garlic, shallots and onion cook over moderately low heat, stirring, until softened, about 5 minutes. Add the chestnuts and cook for 2 minutes. Add the chicken broth and cook over moderately high heat. Cover partially and simmer over low heat for 30 minutes or more.

2. Puree the soup in a blender, return the soup over low heat and gradually add the heavy cream and milk until to the desired texture. Season with salt and pepper. Put parsley on top and serve!

Squid ink seafood pasta 墨魚汁海鮮意粉 西式食譜

墨魚汁海鮮意粉

Squid ink seafood pasta 🍝 found this super great Casa Rinaldi squid ink in Aeon 👌🏻 just add it to any al dente pasta with salt and pepper, top with pan fried seafood and crispy bacon, added salmon caviar, lemon, parsley for decoration 😽

向AEON買到呢隻純墨魚汁,好好用!加佢落意粉再加少少鹽同胡椒粉,再加你喜歡的海鮮就成一個簡簡單單的意粉啦!

黑松露薯蓉 Black Truffle Mashed potato 西式食譜

黑松露薯蓉

Black Truffle Mashed potato
One of the most devilishly delicious dish.. add more and more butter & milk to get that silky texture! 😛薯蓉要滑就要加多點牛油同牛奶,係好肥架,但係好食就無計,唯有食完跑多幾個圈啦!

黑松露薯蓉
材料:
大薯仔 2隻
La Rustichella黑松露醬
黑松露油
牛油 50g
牛奶 50ml

黑椒 

製法:
1)薯仔去皮切細成塊, 滾水中加了少許鹽,煮約 15 至 20分鐘至軟,用尖刀可容易插入即可, 撈起瀝乾
2) 用大匙羹或叉壓,趁熱加入黑松露油及牛油拌勻, 再加牛奶,灑下鹽和胡椒粉調味;
3)最後加入黑松露醬鹽和胡椒粉調味拌勻。
Tip: 一定要認真壓好才會滑!如果不夠滑可自行加更多牛油及牛奶