食材分類 (Food Ingredients Categories) : – Page 10

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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魚類 (Fish), 麵食 (pasta), 意大利菜 (Italian Cuisine)

吞拿魚意粉 (Spaghetti with Tuna sauce and Anchovy)

Posted on June 23, 2015January 27, 2020 by 傑西

編者由小到大也很討厭罐頭食品，最多一年也只會吃一至兩次。最近突然很想吃吞拿魚，但由於住在離島，很難吃到日本料理，所以在網上找來一款意大利傳統意粉，雖然用上罐頭吞拿魚，但卻帶給編者對罐頭魚一個新的觀念，再不抗拒這食品了。

這款意粉看似簡單，但營養價值很高，不僅有吞拿魚，還有橄欖、酸豆及鯷魚，也很適合夏天沒有胃口的天氣，只需要30分鐘就完成了。

材料 (INGREDIENTS)：

罐頭油浸吞拿魚粒 (Can of Tuna in Olive oil) – 1罐 (A Can)

青橄欖 (Green Olives) – 5粒 (5 pcs)

西班牙酸豆 (Capers) – 10粒 (10 pcs)

油浸鯷魚 (Anchovies) – 4條 (4 fillets)

番茄醬或特濃茄膏 (Tomato sauce or puree) – 1罐 (1 Can)

蒜頭 (Garlic) – 2個 (2 gloves)

鹽 (Sea salt) – 小量 (A pinch)

紅辣椒 (Red chilli) – 1條 (1 pc) –> optional

橄欖油 (Olive Oil)

意大利芫茜 (Parsley)

做法 (METHOD)：

1. 將罐頭吞拿魚倒出，隔開油份；青橄欖切半；鯷魚切碎；蒜頭切蓉；紅辣椒切碎
Well drained tuna, Green olive cut into havle, chopped anchovies, garlic and red chilli.

2. 準備平底鍋，加入橄欖油 (編者唔想浪費，用罐頭魚的油)；放入蒜蓉、辣椒、鯷魚，小火爆香至鯷魚溶化
Prepare a saucepan, add olive oil, saute oil, garlic, red chilli and anchovies for 2 minutes

3. 加入吞拿魚及番茄醬，炒10分鐘
Put tuna and tomato sauce, stir for 10 minutes

4. 另一邊準備一鍋水及煮意粉
Next, prepare a pot and boil spaghetti

5. 如吞拿魚醬太乾，可加少量意粉水
Meanwhile, if the sauce too dry, add some pasta water

6. 放入青橄欖及酸豆，調味
Put green olives and capers in, season it.

7. 加入意粉及用意大利芫茜裝飾撈勻就完成了。
Add spaghetti and parsley for garlish, finished.

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矮瓜 (eggplant), 麵食 (pasta), 意大利菜 (Italian Cuisine)

番茄醬矮瓜意粉 ( Spaghetti with eggplant and tomato sauce) – Salsa al Siciliana

Posted on June 3, 2015 by 傑西

這款意粉很適合素食者，不僅健康，還很容易做到。而意大利番茄醬(Passata sauce)一般也時常用到，可以預先煮好放入雪櫃儲放，方便日後用來做其他意粉或薄餅醬也可以的。

意大利番茄醬（Passata sauce)

材料 (INGREDIENTS)：

蒜頭 (garlic) – 3個 (3 gloves) –> 去皮及切碎 (peeled and chopped)

意大利罐頭番茄 (tinned italian tomato) – 1罐 (1 tin)

番茄 (Cherry tomato) – 10 粒 (10 pcs) –> 切半 (cut in halve)

羅勒 (Sweet basil) – 1扎 (1 handful) –> 切碎 (chopped)

鹽 (sea salt) – 小量 (a pinch)

黑糊椒 (Black pepper) – 小量 (a pinch)

橄欖油 (Olive oil)

做法 (METHOD)：

1. 加入橄欖油及蒜頭，用小火爆香
Olive oil in and put garlic, stir it a little bit,

2. 放入番茄，煮至出油份，微微地壓扁一下
add cherry tomato, stir it until some oil out and squeeze it a little bit,

3. 倒入罐裝番茄，把番茄壓碎一點，大約煮5分鐘
add tinned tomato and press into small chunk, cook for 5 mins

4. 加入羅勒葉及調味
Put sweet basil in and season it,

5. 用手提攪拌器把醬汁攪至細滑就完成了。
Use hand blender to stir it until smooth and finished.

菜色 For Pasta Dish

材料 (INGREDIENTS)：

矮瓜 (Eggplant) – 1個 (1 pc)

蒜頭 (garlic) – 2個 (2 gloves) –> 切片 (sliced)

辣椒 (chilli) – 1隻 (1 pc) –>切碎 (sliced)

橄欖 (Olive) – 10 粒 (10 pcs) –> 切半 (cut in halve)

地中海酸豆 (Caper) – 少量 (handful)

意大利番茄醬(Passata sauce)

羅勒葉 (Sweet Basil)

鹽 (sea salt)

做法 (METHOD)：

1. 準備平底鍋，加入橄欖油，把矮瓜切粒，開小火，放入平底鍋，炒至軟身；把炒好的矮瓜放上有吸油紙的碟，備用
Prepare a saucepan, olive oil in, cut the eggplant into cube, open a small heat and cook the eggplant until soft, then put the cooked eggplant into a kitchen paper

2. 煲水加鹽，放入意粉
Boil a water with sea salt and cook spaghetti

3. 另一邊用平底鍋，加入橄欖油，爆香蒜片及辣椒
On the other hand, prepare a saucepan, add olive oil, garlic and chilli, cook a little bit

4. 加入橄欖及地中海酸豆，再加入意大利番茄醬及羅勒
Add olives and capers, then put passata sauce and basil, cook for a while

5. 把矮瓜加入醬料攪勻及調味
put back the eggplant into the pan and season it and stir it well

6. 放入已煮好的意粉撈勻就完成了。
Add spaghetti in and mix it, finished

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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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