Category: 肉類 (Meat)

Posted in 煙燻器 (Smoker), 煙燻機 (Food Smoker), 煮食用具 (Cooker), 牛肉 (Beef), 磨粉機 (Grinder), 肉類 (Meat), 醃製及煙燻 (Curing and Smoking), 食物處理工具 (Food Processing Equipments), 切肉機 (Meat Slicer), 工具及廚具 (Utensils and Kitchen Equipments), 手工加工肉 (Charcuteries), 抽真空機 (Vacuum Sealer), 低溫慢煮機 (Sous Vide cooker)

自製醃肉及煙燻篇 － 煙燻牛肉 [低溫慢煮方法] (HOMEMADE CURING AND SMOKING – Pastrami [Sous Vide version])

Posted on by 傑西

 

作者來到馬來西亞後，一直想找大型牛腩來做煙燻牛肉，最近終於找到了。 上次作者用的方法，應該不太適合香港的環境做，所以今次用了一個新方法，這個方法不僅味道比較好，而且用質也比較鬆軟，吃起來好吃很多吧。

 

Finally, I found a large beef brisket in Malaysia.  This is I’m using another way to make and find that this more favourable and meat texture is softer, so here’s the recipe to share with you.

 

第一部份分：鹽水浸 ～用來給予味道及初步殺菌 (Part 1 – Brine)

 

材料 (Ingredients) ：

 

大型牛腩 (Beef Brisket) – 2kg

鹽 (Salt) – 190g

黃糖 (Brown Sugar) – 330g

黑胡椒粒 (Black Peppercorn) – 40g

肉桂 (Cinnamon) – 2條

茴香籽 (Fennel Seed) – 2g

芫茜籽 (Coriander Seed) – 2g

八角 (Star Anise) – 1 whole

丁香 (Clove) – 5pcs

月桂葉 (Bay Leaf) – 2pcs

蒜粉 (Garlic Powder) – 5g

辣椒粉 (Chilli Flake) – 4g

芥末籽 (Mustard Seed) – 5g

水 (Water) – 4.5kg

Instant Cure #1 (Optional) – 10g

 

1. 準備一個大箱，把所有醃料放入箱肉，攪拌至所有糖及鹽溶於水中 (想容易溶的話，可以先用少量熱水溶解，再立即加入冰粒及水至室溫)
Prepare a big container, add all the spices and water into the water and mix it until all salt and sugar completely dissolved (If you wanna dissolve it easily, just use a small amount of hot water to mix it and put amount of ice to cool down until room temperature immediately)

 

2. 大型手腩開封後，先清新一下，然後用乾布或廚房紙印乾
Wash the brisket a bit and use a dry towel or kitchen paper to dry the meat

 

3. 小心地把牛腩上的脂肪及薄膜用利刀割出來，盡量清除所有的
Carefully trim off all the fats using a sharp knife

 

4. 清除好後，把牛腩放入箱內，放入雪櫃，保持於4°C儲存7天，每天從雪櫃取出一次並把牛腩反轉一下
Put the brisket into the brine for 7 days, refrigerate it and keep it on 4°C for your refrigerator, turn over once a day

 

5. 7天後，再準備另一個大型容器，放入大量冰及水，從雪櫃取出後，先清洗一下，再立即放入冰水中浸泡一小時
After 7 days, wash off all the spices under tap water, prepare another container, put large amount of ice and water, soak the brisket for another one hour

第二部分 – 低溫慢煮 (Part 2 – Sous vide)

 

1. 預備低溫慢煮器，預熱為60°C
Preheat your sous vide cooker to 60°C

 

2. 浸泡好的牛腩，取出並印乾
Take out the brisket and dry it using dry towel or kitchen paper

 

3. 放入真空袋進行真空，並開始低溫慢煮，時間為48小時
Put the brisket into vacuum bag and progress sous vide for 48 hours

 

 

第三部分- 調味 (Part 3 – Dry Rub)

 

材料 (Ingredients) ：

 

鹽 (Salt) – 75g

黃糖 (Brown Sugar) – 375g

黑胡椒粒 (Black Peppercorn) – 72g

芫茜籽 (Coriander Seed) – 55g

蒜粉 (Garlic Powder) – 10g

洋蔥粉 (Onion powder) – 10g

甜椒粉 (Paprika) – 5g

芥末粉 (Ground Mustard) – 5g

 

1. 準備一個大容器，加入水及冰，把低溫慢煮好後的牛腩，立即連袋放入冰水中冷卻
Prepare a container with ice and water, put the cooked brisket into a ice water

 

2. 然後把以上的所有材料用打粉機打勻，備用
Mix all the dry rub spices well

 

3. 取出冷卻好的牛腩，用乾布或廚房紙印乾，要印得很乾
Again, take out the bisket and dry it thoroughly this time

 

4. 把攪拌好的乾調味料用手拍在牛腩上，並用力把調味料壓好，一定要平均地舖滿整件牛腩上
Apply the dry rub on the bisket, press the dry rub onto the bisket and make sure it is completely covered all over the meat

第四部分 – 煙燻 (Part 4 – Smoking)

 

1. 準備好煙燻器，作者覺得用胡桃木比較適合，今次用3湯匙的木碎
Prepare the smoker, I’m using Hickory wood chips, this time using 3 tablespoons of wood chips

 

2. 把調味好的牛腩放入煙燻器進行煙燻一小時，溫度保持於100°C-107°C，而通風口保持全開
Progress of smoke for one hour, make sure it keeping 100°C-107°C and keeping the vent fully open

 

3. 最後煙燻好的牛腩放在架上放涼及放水氣，就可以切片及保存。
After smoked, put it in the rack and let it cool down and evaporate water, then you can slice it and refrigerate it, finished.

 

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Posted in 鵪鶉 (Quail), 意大利菜 (Italian Cuisine)

意式烤鵪鶉 (Roasted Quail – Sardinian Style)

Posted on by 傑西

 

鵪鶉，是農田的益鳥，其肉含蛋白質、維生素及高鐵質，而膽固醇很少，對腦神經不能缺少的營養物質，以中醫來說是補氣血及滋養五臟。然而鵪鶉在地中海飲食也有一定地位。

 

作者的母親在作者兒時久不久也會用來煲湯給家人飲用，但作者已經差不多20年也沒有再吃過，在香港好像越來越少見到；幸好最近在馬來西亞的超市見到，價錢亦很便宜，所以買來做了這個菜式，做法很簡單吧。

 

材料 (Ingredients) ：

 

 

鵪鶉 (Quails) – 2隻 (2 pc)

洋蔥 (Onion) – 1個 (1 whole)

迷迭香 (rosemary) – 1-2條 (1-2 sprigs)

鼠尾草 (Sage) – 6-8片 (6-8 leaves)

肉豆蒄 (Nutmeg) – 少許 (little)

麵粉 (Flour) – 少許 (little)

鹽 (Salt) – 少許 (little)

黑胡椒粉 (black pepper) – 少許 (little)

雞湯 (chicken stock) – 100ml

白酒 (Dry white wine) – 20ml

橄欖油 (Olive oil) – 少許 (little)

 

 

做法 (Method) ：

 

1. 鵪鶉清洗後，用廚房紙抹乾，用鹽及胡椒粉醃一下，用麵粉灑滿全身
Clean the quails under tape water, then dry it using kitchen towel, add some salt and black pepper, then dust the flour all over the quail

 

2. 準備平底鍋 (入到焗爐的)，下油，燒熱後，放入鵪鶉，煎封全身
Prepare a sauce pan (better can put into oven), heat up some oil, add the quail and seal it all over

 

3. 預熱焗爐190-200度
Preheat your oven to 190-200 degree Celsius

 

4. 鵪鶉煎封後，先盛起，備用
After sealed, put the quail to other plate and set aside

 

5. 同一個鍋，加入洋蔥、鹽及黑胡椒粉炒至軟身
In the same pan, add onion, salt and black pepper, stir fry it until soften

 

6. 鵪鶉回鍋，加入雞湯、白酒、迷迭香及鼠尾草
Get back the quail to the pan, pour chicken stock, white wine, rosemary and sage

 

7. 放入焗爐烤20分鐘
Put the pan to the oven and roast for 20 minutes

 

8. 取出後，先把鵪鶉及洋蔥盛起
After roasted, take out the quails and onion

 

9. 平底鍋再次加熱，最後加入肉豆蒄伴勻就可以了。 如果喜歡比較濃的醬汁，可加少許麵粉，煮至喜歡的濃度也可以的。
Put the sauce back to the stove and reheat it, add some nutmeg and mix well.  If you like a thick sauce, you can add some flour on it and cook the thickness you like.

 

10. 把醬汁倒在鵪鶉上就完成。
Pour the sauce over quails and finished.

 

溫馨提示 ： 這個菜式在意大利會伴麵包吃，但個人喜歡的話，可以加入其他蔬菜 (例如 ： 紅蘿蔔、西芹、薯仔等等)，那麼烤好鵪鶉後先盛起，再放入焗爐烤多10分鐘就可以了。

Tips : Normally, Italian will serve this with bread. But if you like, you can add other vegetables instead (i.e. carrots, celery or potato), if so, take the quails after 20 mins and roast the vegetables for another 10 minutes.

 

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Posted in 豬肉 (Pork), 意大利菜 (Italian Cuisine), 意大利飯 (Risotto)

意式香腸意大利飯 (Simple Sausage Risotto)

Posted on by 傑西

 

之前介紹了如何做香腸，做好後除了煎，也可以用來做不同的菜式，今次就簡單地用香腸來做個意大利飯吧。

Refer to previous post about making sausage, other than grill sausage, we can also make it as a main dishes, so in this post, just let’s make a simple sausage risotto then.

 

材料 (Ingredients)：

 

意式香腸 (Italian sausage) – 3+1條 (3+1 pcs)

 

紫椰菜 (Red Cabbage) – 1/4個 (1/4 pc)

 

洋蔥 (White onion) – 1/2個 (1/2 pc)

 

白酒 (White wine) – 150ml

 

菜湯或雞湯 (Vegetable stock or chicken stock) – 500ml

 

意大利米 (Risotto rice) – 220g

 

蕃茜 (Parsley) – 少許 (few)

 

牛油 (Butter) – 15g

 

巴馬臣芝士 (Parmesan Cheese) – 少許 (a handful)

 

意大利黑醋 (Balsamic vinegar) – 少許 (few drops)

 

做法(Method) ：

 

1. 把香腸去衣、紫椰菜切幼絲、洋蔥切細粒
Peel off the hog cashing, cut the cabbage into very thin slices and cut the onion into small cubes

 

2. 把香腸分為3+1的分量，3條的分量是用來炒的，而1條的分量就加入少量芝士碎及蕃茜，攪勻後搓成一個個的小備用
Separate the sausage into 3+1, the main 3 pcs will be cooked with other ingredients, now use the other one sausage, add some cheese and parsley flakes and make it into a small meatball

 

3. 紫椰菜切絲後，留一小份用來裝飾用，其他就用來煮的
Red cabbage cut into very thin slices, and leave some for garish, the rest will be cooked too.

 

4. 先把湯底煮熱及保暖
First, heat the stock and remain warm

 

5. 準備另一個平底鍋，先下油，再下洋蔥粒炒至軟身
Prepare a sauce pan, oil in, then add onion and stir until soft

 

6. 加入3條香腸肉再炒
Add the main 3 sausages and stir again

 

7. 然後加入紫椰菜再炒一會
Then, add the red cabbage and stir for a while

 

8. 加入意大利米伴勻，再加入白酒，等酒精揮發一會
And now add the risotto rice and stir it well, then add white wine, and let it evaporate out of the alcohol

 

9. 一勺一勺地加入湯底並一路攪拌，以免黐底
Then add stock into the rice little by little and stir it frequently

 

10. 另一方面，用另一個平底鍋，把香腸球用小火煎至小許金黃色，再加入少量白酒，再煮一會就關火備用
On the other hand, use another sauce pan, put some oil and grill the meatball until little brown, then add some white wine and cook a while, then off fire and set aside

 

11. 一直加一直煮至米粒脹身 (大約20分鐘)，直至你喜歡的軟硬度就可以關火
Back to the rice, continue add stock until the rice looks bigger and creamy, taste it whether the rice soft the texture you like, then off the fire

 

12. 加入一片牛油及芝士碎，攪拌至牛油及芝士溶化
Add some butter and cheese, then stir it until all butter and cheese melted into the rice and form creamy texture

 

13. 把餘下的椰菜絲放上面，以及香腸球，再倒入少量意大利黑醋就完成了。
Finally, put the remain red cabbage and meatball on the top for garish, then put some balsamic vinegar, finished.

 

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Posted in 鴨肉 (Duck), 意大利菜 (Italian Cuisine), 抽真空機 (Vacuum Sealer), 低溫慢煮機 (Sous Vide cooker)

意大利檸檬酒煮鴨胸 – 低溫慢煮版 (Sous Vide Duck Breast with Limonocello and butter)

Posted on by 傑西

 

情人節的時候，作者煮了這個菜式後，愛人很喜歡，今天愛人要求再食，所以作者有機會為大家分享這個食譜吧。這菜式的材料及做法很簡單，大家可以在元宵節同您的愛人一起慶祝吧。

 

材料 (Ingredients) ：

 

 

鴨胸 (Duck Breasts ) – 2件 (2 pcs)

 

檸檬 (Lemon) – 半個 (half)

 

牛油 (Butter) – 適量 (

 

意大利檸檬酒 (Limoncello) – 50ml

 

 

做法 (Method) ：

 

1. 預熱慢煮棒至攝氏58度
Preheat your sous vide circulator at 58 Degree Celsius

 

2. 鴨胸先灑上鹽及黑胡椒
Marinate duck breast with salt and black pepper

 

3. 準備一個平底鍋，不用下油，用中火先空燒一下，把鴨胸 (皮向下)放入平底鍋煎至金黃色，再煎四週，盛起備用
Prepare a sauce pan without oil, heat the pan in medium heat, put the duck breast (skin down) and sear the skin until golden brown, the sear all over the duck breast, set aside

 

4. 用刨肉器小心地刨出幾條長檸檬皮
Peel some ringlets of lemon

 

5. 準備一個小碗，把檸檬汁及意大利檸檬酒攪勻並試味
Prepare a small bowl, squeeze lemon juice and mix with limoncello, taste it and set aside

 

6. 準備真空袋，把檸檬皮放在鴨胸上，放入真空袋並把調好的檸檬汁倒入袋內，然後進行真空
Put duck breast, ringlets and the lemon sauce into the bag and vacuum it.

 

7. 放入慢煮鍋進行慢煮2小時30分
Progress of sous vide for 2 hours 30 minutes

 

8. 煮好鴨胸後，先把醬汁倒出
After duck breast is cooked, pour out the sauce first

 

9. 準備一個小鍋，把牛油用慢火煮溶，同時間把剩餘的檸檬皮刨成蓉
Prepare a small pot, melt the butter in small heat, meanwhile, peel the rest of the lemon peel into zest

 

10. 把醬汁倒入小鍋內並把檸檬皮放入，煮至醬汁濃厚
Put the sauce and lemon zest into the small pot, cook until thicken or reduced in half

 

11. 把鴨胸再次用煎鍋煎至脆皮
Prepare a sauce pan again and seal the skin until crispy

 

11. 鴨胸切成片，把醬汁倒在面就完成。
Pour the cooked sauce over the duck breast and finished.

 

溫馨提示 ： 1. 如想整件鴨胸上碟，可在鴨皮上𠝹上十字紋, 2. 煎皮後的鴨油，可以用來煎焗紅蘿蔔及薯角作伴菜

 

Tips : 1. If you wanna serve your duck breast in whole, you can cut the skin in square form, 2. After sear the duck breast, the excessed oil can be used to cook carrots and potato as side dish.

 

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Posted in 雞類 (chicken), 越南菜 (Vietnamese Cuisine), 低溫慢煮機 (Sous Vide cooker)

[原創食譜 Original Recipe] 越式雞肉河粉 – 低溫慢煮版 (Vietnamese Chicken Pho/Pho Ga – Sous vide version)

Posted on by 傑西

 

繼越式生牛河後，作者來個比較簡單的越式雞肉河粉，香料及做法也是一樣，但煮湯的時間短很多，適合假日或週末休閒地做著。

Chicken Pho/Pho Ga is much easier than Beef pho, using same spices and same cooking method, but it’s only take 2.5 hours, it’s good to make it during weekend.

 

材料 (Ingredients):

 

雞湯底 (Vietnamese chicken stock)  ：

 

全雞 (Whole chicken) – 1隻 (1 whole)

洋蔥 (onion) – 1個 (1 pc)

薑  (ginger) – 1件 (1 pc)

芫茜 (coriander) – 1-2條 (1-2 strigs)

茴香籽 (Fennel seeds) – 3湯匙 (3 tablespoons)

芫茜籽 (Coriander seeds) – 3湯匙 (3 tablespoons)

草果 (Black Cardamon) – 2個 (2 pcs)

桂皮 (Cinnamon) – 4片 (4 pcs)

八角 (Star Anise) – 5個 (5 pcs)

熱水 (Boiled water) – 1500ml

冰糖 (rock sugar) – 10-15g

魚露 (fish sauce) – 4湯匙 (4 tablespoons)

 

湯河材料 (Vietnamese noodle ingredients) [份量隨個人喜好 –  potions depends on personal preference]

 

越南河粉/金邊粉 (Vietnamese noodles)

雞肉 (chicken meat)

芽菜 (bean spouts)

洋蔥 (Onion)

金不換 (Thai basil)

薄荷葉 (Mints)

蔥 (spring onion)

芫茜 (Coriander)

辣椒 (Chilli)

鵝芥 (Culantro/Thai Coriander)

青檸 (Lime)

 

做法 (Method) ：

 

1. 先準備湯底材料 ：洗淨雞後，先用鹽擦勻全雞的內外，備用
Prepare chicken stock first : wash the chicken, then use sea salt to massage the whole chicken, set aside

 

2. 湯底香料先用平底鍋，不用下油，炒至所有香料出味，放涼後，放入一個茶袋，備用
Use a sauce pan, put all the spices into it and stir it until smell fragrance, then let it cool down a bit and put all the spices in a tea bag, set aside

 

3. 洋蔥及薑再平底鍋煎至焦香，如果讀者用明火，可以把直接放在爐上燒至焦香就可以了
Use the same sauce pan, roast the onion and ginger until brown; if you are using open fire, you can put the the whole onion and ginger directly into the fire and grill until brown

 

4. 預熱低溫慢煮器至75度
Preheat your sous vide cooker for 75 degree celsius

 

5. 準備好低溫慢煮袋，把之前所有準備好的湯底材料放入袋內，倒入熱水，小心地用anylock鎖好，再用真空機封口
Prepare a large thick layer sous vide bag, put all the ingredients in, pour in warm water, secure the bag using anylock, then seal it well

 

6. 到75度後，放入湯袋，開始慢煮2.5小時
When the water reach 70 degree Celsius, put the bag in and start cooking for 2.5 hours

 

7. 把河粉用水浸至軟身
soak the dry noodle until soften

 

8. 芽菜摘走根部，浸水備用
Take off the root of bean spouts, soak in water and set aside

 

9. 洋蔥切薄片，浸水，備用
slice the onion into thin slice, and soak into water, set aside

 

10. 芫茜、蔥及辣椒切碎，備用
chop the coriander, spring onion and chilli, set aside

 

11. 回到湯底，煮好後，準備一個湯鍋，先把湯小心地倒出，湯料用另一個大碗盛著, 慢慢地分出最上層的肥油
Back to the stock, carefully pour out the stock into a pot, then put the ingredients into a bowl, trim off the fat on the top layer

 

12. 把全雞浸凍水一會，然後用手撕開雞肉或切成雞件
Soak the chicken in cold water for a while, then shred the chicken meat using hand or cut into pieces

 

13. 先滾起湯底，加入芫茜、魚露及冰糖攪拌至冰糖溶化，試味後保溫備用
Take the stock boiling again, add coriander, fish sauce and rock sugar, mix well and taste it, then keep the stock warm

 

14. 用滾水煮好河粉，放入碗內
On the other hand, use another pot to cook the noodle until soft, then put it into a bowl

 

15. 用同一鍋水，灼芽菜，放在河粉上
Use the same pot and cook the bean spouts for a short while, then put at the top of the noodle

 

16. 再放上雞肉
Put in shredded chicken meat

 

17. 洋蔥及辣椒也放上
Then put the onion slices and chilli as well

 

18. 小心地倒入雞湯
And pour in the chicken stock

 

19. 最後放上金不換、薄荷葉、蔥、芫茜及鵝芥就完成了。
Finally, put the thai basil, mints, spring onion, coriander and culantro for garish, finished.

 

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