肉類 (Meat) – Page 7

牛肉 (Beef), 肉類 (Meat), 其他西餐 (Other Western cuisine), 壓力煲/高速煲 (Pressure Cooker), 低溫慢煮機 (Sous Vide cooker)

紅酒燴牛尾 (Oxtail stew with red wine sauce) {傳統做法及低溫慢煮方法 (Both traditional and sous vide method)}

Posted on October 25, 2015January 27, 2020 by 傑西

小編相信很多讀者也煮過這道菜吧，現在有了壓力煲，煮它真的容易很多吧。
I think many people cooked this dish before, if you are using pressure cooker, it really save a lot of time.

材料 (INGREDIENTS)：

牛尾 (Oxtail) – 1kg (小編在超市買2包急凍牛尾)

紅蘿蔔 (Carrots) – 2條 (2 pcs)

西芹 (Celery) – 2條 (2 sticks)

大蔥 (Leek) – 1條 (1 stick)

迷迭香 (Rosemary) – 2條 (2 sprigs)

麝香草 (Thyme) – 幾條 (few sprigs)

月桂葉 (Bay Leaves) – 4片 (4 pcs)

丁香 (Cloves) – 4粒 (4粒)

罐頭番茄 (Plum Tomato Tin) – 1罐 (1 tin)

紅酒 (Red Wine) – 275ml

牛肉湯[牛肉精粒+水] (Beef Stock)

喼汁 (Worcestershire sauce)

麵粉 (Flour)

鹽 (salt)

黑胡椒 (black pepper)

做法 (METHOD)：

1. 預熱焗爐220度，把牛尾、橄欖油、鹽及黑胡椒撈勻，把牛尾放入焗爐焗20分鐘
Preheat oven to 220 degree, mix the oxtails with olive oil, salt and black pepper, then put to oven roasting it for 20 minutes

2. 把紅蘿蔔、西芹及大蔥切件
Trim celery and leek into pieces and cut the carrot in chunks

3. 準備壓力煲，加入油，開中細火，把以前切好的紅蘿蔔、西芹及大蔥炒香
Prepare pressure cooker, add oil, medium-low heat, stir fry all the vegetables

4. 加入迷迭香、麝香草及月桂葉再炒至香草出味，加入鹽、黑胡椒調味
Add rosemary, thyme and bay leaves and stir fry until smell good, then seasoning it.

5. 然後倒入罐頭番茄及紅酒
Pour tomato tin and red wine into the port and mix well

6. 加入牛尾連汁，跟著加入牛肉湯(牛肉精粒及水), 記住水量只需蓋過食物
Add the oxtail with juices and finally add beef stock or beef cube with water, just cover the food is enough

7. 煮好後及喼汁調味就完成了。如果讀者用壓力煲，可能水份比較多，那可加一些麵粉，然後攪拌至適合的濃度。隨個人喜愛是否去骨，小編沒有去骨，但剩餘的就去⻣，第二天配麵包吃也很美味啊
After finished, season it with Worcestershire sauce. If you are using pressure cooker, it may be not slimmer enough, then you can add some flour and mix well until thicken. You can take out the bone if you like, you can enjoy it with bread also tasty too.

{後加新做法：作者嘗試了用低溫慢煮方法，效果及味道比較好，大家可以先依照上述方法，炒好所有材料及焗好牛尾，最後把所有材料放入真空袋，低溫慢煮為82°C, 24小時，完成後倒入鍋內，小心地取出骨頭，把肉分拆，炒勻就可以了。
New method used : I have tried sous vide method recently, it’s more tasty and easy to handle. You can still follow the above method, cooked oxtails and all the ingredients, then put it all in a vacuum bag and proceed in sous vide at 82°C for 24 hours. Pour all the cooked sauce with oxtail into a sauce pan, then take out the bones and tear off the meats, then stir well and serve.}

p.s. 用疇鐵鍋需要放在焗爐170度5小時，用壓力煲就需時1.5小時 If you are using cast iron pot, preheat your oven for 170 degrees and cook for 5 hours, but if you using pressure cooker, just cook it for 1.5 hours

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雞類 (chicken), 意大利菜 (Italian Cuisine), 慢煮菜 (Slow cook stew)

野鳥鍋 (Hunter’s chicken)

Posted on October 9, 2015January 27, 2020 by 傑西

這道傳統意大利菜很出名，以前是打獵的人在當天打獵回來後烹調來吃，所以本身有很多變化，通常會用野鳥或野兔來做，加入蔬菜及香草煮成的鍋，配上鄉村包，就成為一道美味的菜式。而現代人也很少打獵，所以把這菜式現代化，一般都用雞代替了，而在意大利餐廳基本上餐牌都會有，由於很多變化，可以隨個人喜好加入不同的蔬菜及香料。

This is very popular and famous traditional Italian stew, in the old century, hunters used those meager meats and vegetables on hand to cook the dish, then serve with sourdough bread. However, nowadays, people normally use chicken to cook this dish instead, and you can often seen on the menus in Italian restaurants. So you can create your own dishes with different vegetables and herbs as well.

今次小編所介紹的版本是沒有蔬菜的，主要也是用香草帶出味道來，讀者可以自創的。

This time, i’m using various herbs to cook the dish.

材料 (Ingredients) :

有骨雞肉 [可以用雞上脾及雞脾或全雞] (chicken [you can select of thighs and drumstick or even the whole chicken] – 切件, 如果用全雞 (cut into chunks if using whole chicken)

洋蔥 (onion) – 1個 (1 pc) –> 切薄片 (finely slices)

蒜頭 (garlic) – 全個 (1 whole) –>分開粒及輕壓 (crushed)

辣椒 (Red chilli) – 1條 (1 pc) –>切粒 (sliced)

迷迭香 (Rosemary) – 2條 (2 sprigs)

麝香草 (Thyme) – 2條 (2 sprigs)

番茜 (parsley)

月桂葉 (Bay leaves) – 2片 (2 pcs)

鼠尾草 (Sage) – 4片 (4 pcs)

白酒 – 125ml

番茄醬「或濃縮番茄膏+水」(Tomato paste or puree+water) – 1.5 湯匙 (1.5 tablespoons)

車厘茄 (cherry tomato) – 175g –>切半 (cut halves)

黑胡椒粉 (ground black pepper)

橄欖油 (olive oil)

做法 (Method) :

1. 用鹽及黑胡椒醃雞塊
Marinated the chicken with salt and ground black pepper

2. 準備一個鍋，落油，把雞先煎至金黃色
Prepare a large pot, add oil, add chicken and seal well

3. 放入洋蔥、蒜頭、辣椒及所有香草，用中火炒幾分鐘至出味
Put onion, garlic, chilli and all herbs in, then turn to medium heat and cook it for few minutes until smell comes out

4. 倒入白酒，轉大火，待酒精揮發一會
pour white wine, increase the heat and let the wine evaporate a bit

5. 再加入番茄醬及車厘茄炒勻，轉細火，蓋上
Add tomato paste and cherry tomato, reduce to low heat and lid on

6. 慢煮90分鐘至雞塊離⻣就可以了。
slow cook it for 90 minutes until the flesh come away from the bone and finished.

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煙燻機 (Food Smoker), 牛肉 (Beef), 醃製及煙燻 (Curing and Smoking)

自製醃肉及煙燻篇－煙燻牛肉 (HOMEMADE CURING AND SMOKING – Pastrami)

Posted on October 6, 2015 by 傑西

煙燻牛肉所用的是牛腩部份，小編好不容易地才找到一間高級超市有售，希望讀者可以比較容易找到吧。可是每次出外很費時，為了今次的示範，小編只在附近的超市買回來，雖然體積不適合用來做，但也分享製造過程給大家了解一下。

Pastrami is using beef brisket, it’s not easy for me to find, hope that you can find it nearby you. This time, luckily I found a small one nearby my living area, although it’s to small to make pastrami, but I still wanna share with you about the processing.

其實所有醃肉過程也是一樣的，只是調味有點不同而已。由於地方的限制及衛生問題，小編建議讀者使用乾醃的方式，由於肉類會慢慢出水，其後也會自然轉為水醃的。

All curing meats method are the same, just coat different seasonings on it only. Also, because it is limited place in Hong Kong and also talk about the food hygiene, I suggested you to make dry curing instead of brining since dry curing finally will turn to wet brining during processing.

做法：

1. 首先，買回來的牛腩先清洗，切去多肥肉及底部的薄膜
First, wash the beef brisket and cut out the fat and the sheet underneath

2. 把牛腩放入密封袋，加入鹽、蔗糖、黑胡椒、蒜粉、芫茜籽碎並平均地塗滿整件牛腩
Put the brisket into vacuum bag, add salt, brown sugar, black pepper, garlic powder and ground coriander seeds, and coat all the seasonings in the beef brisket equally

3. 把袋密封好，放入雪櫃醃製7天，每天也要翻一下讓醃製平均
seal and vacuum the bag and put it into refrigerator for 7 days and flip it over every day

4. 準備一個大碗，加入清水及小量冰塊，取出醃好的牛腩，在水喉下沖洗並用手把多餘的醃料刷走，放入碗內浸3小時
Prepare a big bowl, put some water and ice, take out the beef brisket from refrigerator, wash it under tape water and get out all the rubs, soak it in the water for 3 hours

5. 3小時後取出，印乾，並重新把黑胡椒碎、芫茜籽粉、芥辣粉、蔗糖、甜椒粉、蒜粉、洋蔥粉、少許油再次平均塗在肉上
Take out after 3 hours, dry it using paper towel or cloth, rub again with ground black pepper, coriander seed, mustard powder, brown sugar, paprika, garlic powder, online powder and oil.

6. 可進行冷燻，今次用乾燻方法 (如果讀者用小編這款煙燻機的話，先用錫紙放在底部，放入3湯匙木碎，另外再用錫紙包著油鍋，才把食物盤放上，所以當煙燻進行初時，先把通風氣孔開啟，當霧煙時，就可以把通風氣孔關閉) 60度，5-7小時，視乎讀者的牛腩大小。記得，做煙燻時不要走開，一定要監察住溫度，如果溫度過高，就要轉細火或關火一會，待溫度降回才開火繼續。
You can now smoke it for 60degree for 5-7 hours, but it’s depends on the size of your brisket, this time, mind one is very small, so I just took 45 minutes (If you are using the same smoker as mind, place the aluminum foil in the bottom and put 2 tablespoons wood chips at the centre, then use another aluminum foil to cover the drip pan and put on the top of the wood chips, place the food pan on the top afterwards, open the vent holes when begins, then completely close it when you see the smoke comes out) . Don’t forget, please monitoring the temperature while smoking, if temperature too high, turn down the heat or close the heat a while until temperature goes down the aforesaid temperature range, then open heat again to continue.

7. 放入密封袋並抽真空，最後進行低溫慢煮，65度，48小時就完成了。(視乎牛肉大小調整時間)
Vacuum seal the beef brisket and sous vide for 65 degree for 48 hours. (Depends on the size of pastrami, please adjust the time accordingly)

p.s. 由於我們沒有用到亞硝酸鹽，所以自家製的牛肉不會是超市所見到的粉紅色的。
 Since we didn't use sodium nitrites for our curing meat, so you can't see pink colour like factory one.

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豬肉 (Pork), 麵食 (pasta), 意大利菜 (Italian Cuisine)

蒸肉丸意粉 (Spaghetti with steamed meatball)

Posted on March 8, 2015 by 傑西

這個意粉是傳統意大利人食譜，材料及做法簡單，但味道卻一流，意粉吸收了肉丸湯後，味道清淡但香味十足，肉丸加了辣椒碎，令你胃口大開，真的要試一下啊。

材料 (Ingredients)：

免治牛肉 (Minced beef) – 100g

免治豬肉 (Minced pork) – 100g

香芹 (Parsley) – 10 條 (10 strigs)

白麵包 (white bread) – 半片 (1/2 slice)

辣椒 (Chilli) – 1 條

意粉 (Spaghetti) – 400g

鹽 (Salt)

黑胡椒 (Black Pepper)

橄欖油 (Olive Oil)

水 (Water) – 150g

巴馬臣芝士 (Parmesan Cheese)

做法 (Method)：

1. 用煲放入大約半煲水，放上兩個碟，一個面及一個反面，煲熱及備用;

Prepare a pot and fill half of water, put 2 plates on the top, one is normal and another one flip over, then boil water;

2. 將白麵包浸水至軟身，備用

Pull some water into the bread and put it aside;

3. 切碎辣椒及香芹，把已浸泡的白麵包用手壓出水份，剩下的水備用

Cut chilli and chop parsley; squeeze out the water if bread before soft, leave the water for later use;

4. 把免治牛肉、豬肉、香芹、白麵包、辣椒碎、鹽、黑胡椒及橄欖油攪勻成一糰;

Mix the minced pork and beef, parsley, bread, chilli, salt, black pepper and olive oil;

5. 用手搓成小粒，在搓每粒小粒的時候，把剩下的麵包水放在手心上搓，可避免肉丸沾在手上;

Make small meatballs one by one and put very little bread water into the hand to prevent meatball sticky for the hand;

6. 在之前備用的蒸碟內加入橄欖油，把搓好了的肉丸放上，加入水（一半肉丸高度），合上碟，蒸約30分鐘;

Put some olive oil and water into the plate （about 1/2 of the meatballs), close the plates and steam for 30 minutes;

7. 煮意粉，備用

cook spaghetti in the meanwhile;

8. 把蒸好的肉丸連湯回鑊，煮一下就熄火，加入意粉及巴馬臣芝士，拌勻，再加入香芹碎就完成了。

After steamed meatballs, prepare a pan, small heat and put all the meatballs with water into the pan, add spaghetti and parmesan cheese, mix it well and add some parsley too, finished.

小建議 (Tips) :

我家小廚房只得一爐頭，但有水波爐，所以用了另一個方法，你也可以參考一下：

用一個可以放入爐的平底鑊，加入油，把肉丸整齊地排好，加入水（一半肉丸高度），蒸30分鐘後取出並直接放在爐頭上開火及立刻加入意粉及芝士。

Since I only have one cooker in my little kitchen, but I have steam oven, so I use another method too for reference :

Prepare a pan, put some olive oil and water (about 1/2 of the meatball), then put all the meatballs and steam for 30 minutes; pull out the pan after steamed and put it into the cooker directly, small heat, add spaghetti and parmesan cheese, mix it all well and finished.

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雞類 (chicken), 麵食 (pasta), 其他西餐 (Other Western cuisine)

地中海烤雞意粉 (Mediterranean Roast Chicken Pasta)

Posted on March 5, 2015 by 傑西

這個意粉伴了烤雞醬汁後，吸收了所有材料的精華，加上意大利醋，意粉酸酸甜甜，很開胃的。

材料 (Ingredients)：

羅勒葉 (Sweet Basil) – 15片 (15 leaves)

百里香 (Thyme) – 3條 (3 strigs)

蕃茄 (Tomato) – 2串 (2 Strigs)

雞 (Chicken) – 800g

水 (Water) – 50ml

橄欖油 (Olive Oil) – 3 Tablespoon

鹽 (Salt) – 1 tablespoon

黑胡椒 (black Pepper) – 1 tablespoon

檸檬 (Lemon) – 1/2個 (half)

意大利黑醋 (Wine Vinegar) – 2 Tablespoons

蒜頭 (Garlic) – Whole

巴馬臣芝士 (Parmesan Cheese)

做法 (Method)：

1. 用磨盅把羅勒葉、百里香、鹽及黑胡椒磨碎，然後再加入橄欖油攪勻;
Put all herbs and seasonings into mortar and pestle, bash it all up until oil comes out, then add olive oil and mix it together;

2. 準備一個烤雞盤，把雞放入，將剛磨好的汁倒在雞上，用手把汁均勻地塗滿全隻雞;
Put chicken into baking tray and pull the mixed herbs in the chicken, then rub the mixture on the chicke;n

3. 放入蕃茄、蒜頭及水;
Add tomato, garlic and water in the tray;

4. 200度烤80分鐘;
Roast the chicken in 200 degree for 80 minutes;

5. 於烤雞完成前15分鐘煮好意粉，撈起備用;
Cook pasta before the roast chicken is ready;

6. 準備一隻可放入焗爐的碟，把烤好了的東西從焗爐取出後，先把雞放在準備好的碟，把烤盤內的汁淋少量在雞上，再把雞放入焗爐再烤2分鐘;
Put roasted chicken into another plate, pull some juice and cook roast again for another 2 minutes;

7. 這時，先把烤盤內的蕃茄與柄分離及壓扁，再加入意大利黑醋，開小火煮一下就熄火，然後放入意粉及芝士伴勻，加多幾片羅勒葉
Mesh the roasted tomato a bit, add wine vinegar, open small fire and cook a while, then put cooked pasta, fresh basil and parmesan cheese and mix it up;

8. 烤好的雞取出後切片，放在意粉上就完成了。
take out the chicken from oven and cut some slices, put on the top of the pasta and finished.

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材料 (INGREDIENTS)：

做法 (METHOD)：

p.s. 用疇鐵鍋需要放在焗爐170度5小時，用壓力煲就需時1.5小時 If you are using cast iron pot, preheat your oven for 170 degrees and cook for 5 hours, but if you using pressure cooker, just cook it for 1.5 hours

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