Category: 食材分類 (Food Ingredients Categories) :

Posted in 煮食用具 (Cooker), 雞類 (chicken), 越南菜 (Vietnamese Cuisine), 強力及高速攪拌器 (High Speed/Powerful Blender), 低溫慢煮機 (Sous Vide cooker)

[原創食譜 Original Recipe] 越式雞肝醬 – 低溫慢煮版 (Homemade Vietnamese Chicken liver pâté – Sous vide version)

Posted on by 傑西

越南雞肝醬源自於法國雞肝醬，但卻沒有法國雞肝醬那麼濃味，比較清淡，但帶亞洲風味，主要也是用來搽在越式三文治 (Bahn Mi) 來吃的。

Vietnamese Chicken liver pate is a twist of French chicken liver pate, it’s not using herbs to make pate, it’s using vietnamese fish sauce and chinese spices, so the flavour is lighter with chinese taste.

作者今次所做的方法，是結合了兩者的做法，找出一個中傭的質感及味道。用了低溫慢煮的方法，可以保存耐久一點。以越南的做法，一星期內要吃完吧。

I just mix and match both making method for my version, try to find a moderate flavour and texture in between them.  I’m using sous vide method, that can pasteurized it to keep it a bit longer, otherwise, it can keep for a week only.

材料 (Ingredients) ：

雞肝 (Chicken livers) – 500g

洋蔥 (onion) – 1個 (1 whole)

紅蔥頭 (shallots) – 3個 (3 pcs)

蒜頭 (garlic) – 1瓣 (1 glove)

牛油 (butter) – 30g

豬油 (pork lard) – 10g

鹽 (salt) – 5g

白胡椒粉 (white pepper) – 2g

魚露 (fish sauce) – 3g

五香粉 (five spices) – 2g

忌廉/煮食用忌廉/牛奶 (cooking cream/heavy cream/milk) – 20ml

蛋 (egg) – 1隻 (1 pc)

白蘭地 (brandy) – 20ml

做法 (Method) ：

1. 預熱慢煮器至68°C

Preheat sous vide cooker to 68°C

2. 清洗雞肝，如有雞心，請清除，再清除一些雞筋及心管，印乾後，備用

Wash and clean the liver, take out the heart and vein, pat dry and set aside

3. 洋蔥、紅蔥頭及蒜頭切粒

Cut the onion, shallots and garlic into small cubes

4. 準備一個平底鍋，下豬油，當鍋小許熱時，加入洋蔥粒、紅蔥頭及蒜頭，炒至軟身

Use a sauce pan, add some pork lard, melt it, then add onion, shallots and garlic, stir fry until soften

5. 加入雞肝，再炒至雞肝變色後，加入白蘭地酒，伴勻後，讓酒精揮發一下

Put in the chicken liver, stir fry until the liver change colour, then add some brandy, mix it well and let the alcohol evaporate

6. 下調味料，伴勻後就可以關火

Add all the seasonings, mix it well and heat off

7. 把所有材料倒入攪伴器，先用細速攪伴，慢慢地加入忌廉/煮食用忌廉/牛奶，加入一半牛油，再加入蛋後才轉高速攪伴成幼滑就可以了,

Put all the ingredients into the blender, use low rate blending, then add milk/heavy cream/cooking cream slowly，followed by half of melted butter, then add egg, and change to high blending rate blend it until smooth like mousse form.

8. 把攪伴好的雞肝糊倒入密封式玻璃瓶內，把剩下的溶牛油，小心地倒在上面，上蓋時不要完全扭緊，留一點點以讓空氣可釋放

Pour the mousse into a glass jar, then pour the remaining melted butter on the top and close the lid with little bit loose to let the air bubble escape while cooking

9. 放入慢煮器內煮2小時

Put the jar into sous vide cooker and cook it for 2 hours

10. 取出後立即放入冰水浸3小時就完成, 最後放入雪櫃一晚就可以享用了

After cooked, chilled for iced water bath for 3 hour and finished, then put into fridge for a night and enjoy.

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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 麵食 (pasta), 意大利菜 (Italian Cuisine), 海鮮 (Seafood)

[原創食譜 (Original Recipe)] 意式海鮮雅枝竹意粉 (Spaghetti with Seafood and Artichoke)

Posted on by 傑西

 

作者一路上也很想嘗試意大利的雅枝竹，在香港只有C記高級超市有新鮮的買，但價錢貴得不捨得買，因此一直也沒有機會試食這個在意大利很普遍的食材。
Actually, I really wish to taste artichoke very long time as it’s very common in Italy, unfortunately, it’s hard to find and very expensive in Hong Kong, so I don’t have chance to try it.

 

有次在馬拉見到，可是作者人生做不熟，見過後又記不起那裏是什麼地方，所以一直耿耿於懷。幸好最近在一間批發公司見到有罐頭雅枝竹，雖然價錢可算是頗貴，但也能負擔的價錢，就買來一試吧。 不過作者一吃卻愛上了。
Fortunately I have found once in Malaysia, but I can’t remember what’s the place I’m visited as I’m really too new in here.  Luckily, I found canned one in whole sale store, although it’s can say expensive here, but still affordable price, so I decided to buy one and try it.  After I tried, really fall in love artichoke then.

 

今次所用的海鮮種類其實不限，讀者用什麼海鮮也可以，只是作者用剩餘的海鮮來做，各位讀者自由發揮吧。
This dish can use different kind of seafood as you like, I just use by remaining seafood to do it, so just let create yourself.

 

材料 (Ingredients) ：

 

 

不同種類的海鮮 (various seafood) – 隨個人喜歡 (Personal preferences)

 

雅枝竹 (Artichoke) – 2個 (2 pcs)

 

蒜頭 (garlic) – 2瓣 (2 pcs)

 

辣椒 (chilli) – 1條 (1 pc)

 

鯷魚 (anchovies) – 4條 (4 pcs)

 

車厘茄 (cherry tomatos) – 8個 (8 pcs)

 

鹽 (salt) – 1茶匙 (1 teaspoon)

 

黑胡椒 (black pepper) – 少許 (few)

 

蕃茜 (flat-leaf parsley) – 1小紮 (a handful)

 

白酒 (white wine) – 50ml

 

檸檬汁 (lemon juice) – 10ml

 

橄欖油 (olive oil) – 2湯匙 (2 tablespoons)

 

 

做法 (Method) ：

 

1. 先把海鮮在水喉下沖洗一下，備用
Just clean the seafood under tap water and set aside

 

2. 雅枝竹及車厘茄分別切開成四件，蒜頭、辣椒及鯷魚切碎，備用 (如果用新鮮雅枝竹，先用滾水煮過10分鐘)
Cut the artichoke and cherry tomato into 4 pcs, and chopped garlic, chilli and anchovies, set aside (If you are using raw one, please boil it for 10 minutes before use)

 

3. 由於海鮮有不同的生熟度，所以要耐心地每樣每次先煎或煮過海鮮，然後盛起，備用。例如 ： 帶子或蝦先用牛油煎香、蜆肉或青口用白酒煮過等等
Since there’re various seafood here, so please cook each seafood individually beforehand and set aside (i.e. grill scallops and shrimp using butter, cook clams and mussels using white wine)

 

4. 煮好不同的海鮮後，同一個鍋，先下橄欖油，爆香蒜頭、辣椒及鯷魚
After cooked all seafood, using the same pan, put some olive oil, cook some garlic, chilli and anchovies until fragrance

 

5. 再下車厘茄煮一會後，加入雅枝竹，炒多一會
Add cherry tomato and cook for a while, then add artichoke and keep on stir a little

 

6. 把之前的海鮮回鍋，快伴勻後，加入意粉及蕃茜伴勻，最後加上檸檬汁就完成。
Then put back the seafood in the pan and stir quickly, then add spaghetti and parsley, stir it, then finally squeeze some lemon juice on it and 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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