這個菜式是有一次在西班牙餐廳吃過的一款tapas 從而我再改良的食譜，配蘋果和柚子汁出奇地夾，十分清甜。不過最重要當要是材料要好，這次用了空運到港的蘇格蘭蟶子皇。
材料:
蟶子皇 5隻
和風柚子醬
蘋果 半個切超細粒
海鹽 適量
魚子醬 適量
Parsley碎
檸檬皮
做法:
1) 洗淨蟶子後切污穢物, 將蟶子肉拿出, 鋪在蟶子殻上隔水蒸熟(~5分鐘)
2) 蒸熟後放入冰水令其降溫及肉質彈牙
3) 淋上柚子醬, 蘋果粒, 青瓜粒及海鹽
4) 放上魚子醬, Parsley碎及檸檬皮作裝飾
Love dry aged steak!!!! Super juicy and full of flavour 😍😍😍 Simply pan fry both sides (with oil, sea salt and black pepper) for 3mins each depends on the thickness ♥️♥️♥️Feather & Bone always provides one of the best steaks in Hong Kong!!
Again I forgot to take a good pic of the final products 😾 but it taste so good 😻 got the fresh scallop from wet market only $25 each! Add more & more 🧀 if needed. .
Ingredients:
6 half-shelled scallops if using frozen, thaw before use
30 grams melted salted butter cubed
4 cloves garlic, minced
60 grams shredded Mozerella cheese
30 grams grated Parmesan cheese
Freshly cracked black pepper
Fresh Parsley chopped finely
Lemon wedges
Steps:
1) Clean the scallops with half shell under running water
2) Combine butter, garlic and a bit of salt in a small bowl and mix well.
3) Assemble scallops on a baking pan.
4) Put a small amount of the butter-garlic mixture, cheese, and parsley on each scallop.
5) Bake at 350ºF/180ºC for 15-20 minutes or until cheese is light brown and bubbly.
6) Serve with lemon wedges and fresh parsley on top
龍蝦湯罐頭用來煮意大利飯再加多點cheese 🧀🧀🧀so creamy and yummy 😍💕同埋好方便呀！
材料:
龍蝦 1-2隻 (去肉切大粒, 可煎香龍蝦頭裝飾)
洋蔥 1/2個
Arborio Rice (意大利米) 1 cup
水1/2 cup
龍蝦湯 1罐 (400ml)
Parmesan Cheese 4 湯匙
Mozzarella Cheese 2湯匙
白酒 50ml
牛油 30g
Parsley 適量
鹽, 胡椒 適量
做法:
1) 罐頭龍蝦湯水煲熱
2) 用細火煮溶15g牛油炒洋蔥至透明再下意大利米略炒待每粒米沾上油再下白酒
3) 讓酒精全部蒸發轉細火加入1/4龍蝦湯拌勻，讓米完全吸收
4) 再加入1/4龍蝦湯拌勻，讓米完全吸收 , 此步驟需重複, 加入最後1/4龍蝦湯時加入龍蝦肉煮熟
5) 加入芝士拌勻和15g牛油拌勻
6) 加入鹽和胡椒粉調味, Parsley裝飾
唔記得左落倒個紅酒汁落去影相哈哈，慢煮好處就係好容易煮到這個medium粉紅色但又不會有血水！今次用了美國安格斯Prime牛扒 ！不過我支慢煮器其實長期向冷宮，平時真係好少用，睇黎真係要用多d..喜歡medium的口感，慢煮溫度以58度為上限，超過58度，喜歡medium rare的，54-55度左右。一般1寸以內的牛扒，慢煮一小時內便可。3寸左右的原條肉眼或西冷，2-3小時以內ok。
材料
牛扒 400g
迷迭香 3條
牛油 20g
海鹽 少許
胡椒粉 少許
紅酒汁材料
牛油 1湯匙
紅洋蔥半個切碎
橄欖油 1湯匙
麵粉 1湯匙
紅酒 125毫升
牛肉湯 180毫升
1) 用中火燒熱鍋子下牛油和橄欖油，牛油融解後加洋蔥炒至軟身，下麵粉炒勻倒進紅酒煮滾後，繼續煮剩一半。加牛肉湯，煮滾後，轉慢火煮多5分鐘。時不時搞拌，直至汁濃稠。即成。
2) 牛扒煮前1小時從雪櫃取出放室溫回溫。灑上一點鹽和胡椒粉
3) 真空袋內放入牛扒、迷迭香和牛油
4) 設定慢煮機至50-60分鐘，按生熟喜好設定溫度，我是 medium rare 的 55度，放入真空袋
6) 慢煮後的牛扒 (必須印乾水!!)，下油用大火快手煎香四面每邊煎約45秒即成。
The tip is to cook it carefully and make sure it is not over cooked! Don’t experiment with making risotto when you’ve invited your new boss or new boyfriend over for dinner. Practice really does make perfect, and there are some people you don’t want to practice on.😝😝😝
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Squid Ink Risotto (For Four)
Ingredients:
200g Risotto Rice
1 large shallot, diced
1 garlic clove
200ml of white wine
3 table spoon of squid ink sauce (Or more, depends the color you want)
500ml of fish stock
6 scallops
20g of butter
1 lemon, zested
Olive oil
Chopped chives, to garnish
Steps:
1) Start the squid ink risotto by sweating the diced shallot and garlic in a wide bottomed pan with a little oil until soft and sweet
2) Add the risotto rice and fry for a few seconds until lightly toasted
3) Add all of the white wine and cook until all of the liquid has been absorbed into the rice
4) Add the squid ink into the pan. After a minute start to ladle in the fish stock, wait until each ladle of stock is absorbed before adding the next. Do this until all of the fish stock has been added, the process should take around 25 minutes
5) Stir the contents of the pan continuously, cooking on a medium heat. When the risotto is nearly cooked, but still has a soft, fluid consistency add a knob of butter and stir through. Add pepper and salt if needed.
6) Quickly pan fry the scallops (please dry it with kitchen paper first! Make sure it is very dry) in a hot pan with a splash of oil and butter for 1–2 minutes on each side – do not overcook
7) Serve the rice with the scallops on top and a sprinkling of chopped chives and lemon
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 ❣️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 🍝 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！
用慢煮棒58°C 煮45分鐘，再去每面煎1分鐘, perfecto 😛
Plus baked cherry tomato and mushroom sauce with chopped onion, mushroom, beef stock, red wine and cream.
Beti's Kitchen 簡易食譜分享 