Posted in 小食 (Snacks)

自製焦糖爆谷 (Homemade Caramel Popcorn)

Posted on by 傑西

IMG_7657

 

相信很多人也喜歡吃的一款小食，但很多時也很難做得好，原因在於製作焦糖時的特別竅門，今次就分享給大家吧。至於芝士味爆谷真在研究中，希望遲些可以分享吧。

Everybody loves this snacks, but many people hard to do it in the proper way since there’s a trick when cooking caramel, so let’s do it now.  I’m also trying to make Cheese popcorn, hope can share it later too.

 

材料 (Ingredients) ：

 

牛油 (Butter) – 1杯 (1 cup)

 

蔗糖 (raw sugar) – 2杯 (2 cups)

 

鹽 (salt) – 1茶匙 (1 teaspoon)

 

粟米糖漿 (corn syrup) – 半杯 (1/2 cup)

 

梳打粉 (baking soda) – 半茶匙 (1/2 teaspoon)

 

雲呢拿精華 (Vanilla Extract) – 1茶匙 (1 teaspoon)

 

做法 (Method)：

 

1. 先預熱焗爐至95度
Prepare oven to 95 degree Celsius

 

2. 準備一個小鍋，先把牛油溶化
Prepare a small pan, melt the butter first

 

3. 再加入蔗糖、粟米糖漿及鹽，攪勻
Add raw sugar, corn syrup and salt, stir well

 

4. 一邊攪拌至煮滾，煮滾後，不要攪，再滾4分鐘，然後關火
Stir it until boil, after boiled, stop stirring and let it cook for 4 minutes, then remove from fire

 

5. 然後加入梳打粉及雲呢拿精，拌勻
Add baking soda and vanilla extract and stir well

 

6. 之後倒在爆谷上並伴勻
Pour the caramel over all the popcorn and mix until all popcorn coated

 

7. 把焦糖爆谷放入焗爐焗1小時，每15分鐘要取出並攪拌一下
Put the coated popcorn into oven and bake for 1 hour, stirring it every 15 minutes

 

8. 焗好後取出及完全待涼後就可以食用了。
Remove from oven and let it cool down completely, enjoy!

 

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Posted in 麵食 (pasta), 意大利菜 (Italian Cuisine), 慢煮菜 (Slow cook stew)

最正宗、最傳統的「真。意大利肉醬闊條麵」(The Classic Tagliatelle al Ragu Bolognese)

Posted on by 傑西

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可能讀者見到標題會覺得太誇張了，什麼是真肉醬意粉？我們平時吃的不是肉醬意粉嗎？ 真肉醬意粉又有什麼不同及特別？ 作者就在這篇介紹及分享吧。

Maybe you feel strange when see the title in Chinese, why I’m talking about this? and wondering what’s different between the one we knew and the one I’m sharing, let’s see below explanation :

 

在意大利，肉醬意粉是週末家人聚會必吃的菜式，而這菜式亦已註冊成為一個有標準份量、材料及煮法，一般的肉醬菜式只可稱為Ragu，亦有很多食材選擇及煮法，只有用上在意大利Bologna這個地方的煮法才可稱為Ragu Bolognese。

First, Ragu dishes is the most important dish for family gathering every weekend in Italy, however, this dish had been registered as a standard method of ingredients and cooking method, there are many ragu cooking methods which using other ingredients, this only can called “Ragu”; The only cooking method that created by the place called Bologna can only be called “Ragu Bolognese”

 

另外，之前也有文章說過關於不同意大利粉的分別，然而，意大利人對意粉的用法其實很講究，而這款菜式在意大利一定要用上闊條麵，用來把肉醬掛在意粉上一起食用。

On the other hand, there are vary pastas in Italy, they are using specific pasta for special sauces, so, this Ragu Bolognese must have to use Tagliatelle pasta for the dish.

 

可是，這菜式在世界各地流傳下，已變奏出不同版本，已經不再是本身的味道；老實說，作者由小到大在香港吃的肉醬意粉也是濃濃的番茄汁味及醬汁很多的版本，而英文卻永遠寫 Spaghetti Bolognese; 然而，現在學習中的真正意大利菜色才知道我們香港的版本一直是錯誤的版本，所以今次作者分享真正的肉醬闊條麵材料及做法，希望讀者知道真正的味道。

This ragu dishes is very famous all over the world, unfortunately, this is not like the original one in other countries we are tasting nowadays.  In Hong Kong, I’m having this dish which taste so many ketchup and so full of red sauce on it, and so called “Spaghetti Bolognese” in many restaurant menus.  However, I only knew that I’m eating a wrong version since child when I’m now studying Italian cuisine, therefore, I would like to share the original method of the REAL Tagliatelle al Ragu Bolognese in this post.

 

材料 (Ingredients) ：

 

牛油 (Butter) – 55g

 

意大利咸肉 (Pancetta) – 55g

 

免治牛肉 (Minced beef) – 100g

 

免治豬肉 (Minced pork) – 100g

 

洋蔥 (Onion) – 1pc

 

紅蘿蔔 (Carrots) – 1pc

 

西芹 (Celery) – 1pc

 

牛肉湯 (Beef stock) – little

 

番茄膏 (Tomato paste) – 3 tablespoons

 

紅酒 (Red wine) – 1 glass

 

巴馬臣芝士 (Parmesan Cheese) – few

 

鹽 (Salt) – little

 

黑胡椒 (Black pepper) – little

DSC02218

 

 

做法 (Method) ：

 

1. 把所有蔬菜切成小粒、意大利咸肉也切成小粒
Cut all the vegetables into a small cubes, pancetta also cut into small cubes

DSC02219

 

2. 準備一個大鍋，下牛油，待牛油溶化一會，加入意大利咸肉略炒至出油及微香
Prepare a big pan, add butter, then put the pancetta in and stir until little oil comes out and little brown

DSC02221

 

3. 加入洋蔥炒至軟身，然後加入其他蔬菜炒勻
Add onion, and stir until soft, then add other vegetables, stir well

DSC02223

 

4. 加入所有免治肉炒至變為啡色
Add all meats and stir until meats turn brown colour

DSC02224

 

5. 倒入紅酒並待一會至酒精揮發
Pour in the red wine and let the alcohol evaporate a while

DSC02225

 

6. 把番茄膏加入少許牛肉湯，溶化後加入鍋內，伴勻
Use the beef stock to dilute tomato paste, then put them into the pot and stir well

DSC02226

 

7. 再加入牛肉湯蓋過肉醬後，轉小火，慢煮1.5小時，中途要留意水量，如果太乾就加少許牛肉湯並輕輕攪拌以免舔底
Pour the beef stock to cover the meat, turn the gas to very very small and slow cook for 1.5 hours, monitor it for sometimes, if too dry, just add some beef stock on it, better stir a little some times too.

DSC02227

 

8. 加鹽及黑胡椒並試味，最後灑上芝士就可以了。
Add salt and black pepper, taste it, finally put the cheese on the top, finished.

DSC02228

 

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Posted in 魚類 (Fish), 日本料理 (Japanese Cuisine), 海鮮 (Seafood)

味噌鱈魚 (Miso Cod Fish)

Posted on by 傑西

IMG_7583

這道味噌鱈魚是一間很出名的日本料理的名菜，最近作者嘗試烹煮，雖然不是用上白味噌，但也很好吃，也是一道很好伴飯的菜式。但一定要預算2-3天醃製魚肉，入味後才好吃的。

This miso glazed cod dish is created by a famous Japanese restaurant in New York, I tried to cook it myself but using Khumbu red miso instead of white miso, it’s so delicious too and good to eat with rice.  However, please reserve 2-3 days for marinate of the fish to make it more tasty.

 

材料 (Ingredients) ：

 

鱈魚 (cod fish/black cod) – 3-4件 (3-4 pcs)

 

味噌 (White miso/Khumbu red miso) – 3湯匙 (3 tablespoon)

 

日本米酒 (sake) – 3湯匙 (3 tablespoon)

 

味琳 (mirin) – 3湯匙 (3 tablespoon)

 

糖 (sugar) – 2湯匙 (2 tablespoon)

 

DSC02207

 

做法 (Method) ：

 

1. 準備一個小鍋，把米酒及味琳倒入，煮大約20秒讓酒精揮發
Prepare a small pan, pour in sake and mirin and cook for about 20 minutes

DSC02208

 

2. 再加入味噌，把味噌煮溶
Add miso in and cook it until melt

DSC02210

 

3. 加入糖調味，再把糖煮溶後，試味，適合自己的味道後放涼
Add sugar and cook until melt, taste it, if it is suitable for you, then set aside and let it cool

DSC02211

 

4. 用刀在鱈魚身(有皮那邊)輕輕𠝹兩刀方便入味
For cod fish, use the knife to cut a little bit into the skin

DSC02213

 

5. 把魚放入一個容器或密實袋，再倒入味噌汁，放入雪櫃存放2-3天
Put the fish into a store container or ziploc bag, pour the miso glaze and let it marinate in refrigerator for 2-3 days

DSC02214

DSC02215

 

6. 醃好後，取出，稍稍除去鱈魚上多餘的汁
After marinate, swipe off some miso glazes before baking

 

7. 預熱焗爐200度
Preheat oven in 200 degree celsius

 

8. 準備一個可以入焗爐的平底鍋，把魚放在上面，焗大約10分鐘，最好中途翻轉一下烤焗會比較平均，醬汁另外分開焗
Prepare a oven-proof sauce pan, put in the fillet, then bake for around 10 minutes, better flip over to make it even both sides, and bake the sauce separately

 

9. 焗好後上碟，在魚面上加醬汁就完成了。
Glaze the sauce on top of the fish before serving, enjoy.

 

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Posted in 甜品 (Desserts)

意大利芝士凍餅 (Homemade Tiramisu)

Posted on by 傑西

IMG_7645

IMG_6459

 

作者一向對甜食沒有太大的興趣，所以很少做甜品，但這個甜品卻是作者的最愛，每次吃後也很滿足及開心。然而，這個甜品亦很容易做，又免焗，做好後放在雪櫃12小時後就可以吃，分量可多少，多則可以用一個長形或正方形盤盛裝，少則可以用酒杯也很精緻吧。

Acutally, desserts is not my cup of tea indeed, so i’m rare to make dessert at home, however, tiramisu is the only one favourite dessert that I fall in love with it. Generally tiramisu is one of the easy cake that make at home, it’s no need to bake, just mix all the ingredients and fridge it for 12 hour, that’s so easy right? and you can either make in a large container or as little as just a wine glass also perfect for this dessert.

材料 (Ingredients)：

 

意大利甜品專用軟芝士 (Mascapone Cheese) – 500g (for large container) or 250g (for 2 cups of wine glass)

 

雞蛋 (egg) – 2 pcs (large container) or 1 pcs (for 2 cups of wine glass)

 

意大利手指甜餅 (lady fingers biscuits) – 15 pcs (for large container) or 6-8 pcs (for 2 cups of glass and break into half)

 

雲呢拿香精 (vanilla extract) – few drops

 

雲呢拿糖 (vanilla sugar) – 4-6 teaspoons or 2-3 teaspoons

 

咖啡酒 (Kahula liqueur) – few drops

 

黑咖啡 (Expresso) – 3 x 110ml (for large container) or 1 x 110ml (for 2 cups of wine glass)

 

鹽 (salt) – very few

 

牛奶 (milk) – few drops

 

朱古力粉 (cocoa powder)

DSC02200

 

做法 (Method) ：

 

1. 準備兩個大碗，將雞蛋分為蛋白及蛋黃
Prepare 2 big bowl, separate egg white and egg yolks

DSC02202

 

2. 把雲呢拿糖及雲呢拿香精加入蛋黃中並攪勻
Add in the vanilla sugar and vanilla extract into the egg yolks and well mix it

DSC02204

 

3. 再加入意大利軟芝士再次攪勻，如果攪不開芝士，可以加少量牛奶，攪至成漿狀就可以了
Add the mascarpone cheese and mix it well again, if the cheese is too hard, then add some milk to dilute it until it look likes cream form

DSC02205

 

4. 如果讀者唔想浪費蛋白，就可以做多一個步驟，把蛋白加少許鹽，打至蛋白企身，翻轉碗也不會掉下來就可以了
If you don’t want to waste the egg whites, you can do this steps, otherwise you can skip it : add very little salt in the egg whites and beat it until very firm like mousses

 

5. 把打好的蛋白加入芝士漿，伴勻
Add the firmed egg white into the cheese cream and fold it well

 

6. 準備一個盤，把黑咖啡倒入，加入糖及咖啡酒，攪勻
Prepare another small container, pour in expresso ,add sugar and Kahula liqueur and mix well

DSC02201

 

7. 把手指甜餅一個一個的輕輕沾滿咖啡，不要太多，不然甜點變得淋身就不好吃了
Dip the biscuits into coffee mixture, not too wet, just a little dipping

 

8. 然後把沾好的手指甜餅排放好入存放的盤或酒杯內
Put the dipped biscuits into your container or wine glass one by one in the bottom layer

 

9. 再倒入芝士漿，把漿平均地鋪好一層
Pour the cheese mixture on the top of the biscuits and spread it well over the container

 

10. 重複以上兩個步驟，一般三層就可以了
Repeat the above 2 steps again, generally will make 3 layers

 

11. 最後平均地打朱古力粉灑在芝士漿面
After complete all layers, dust the cocoa powder on the top

DSC02206

 

12. 放在雪櫃12小時就可以享用了。
Let it sit in the refrigerator for 12 hours and enjoy.

 

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Posted in 煙燻機 (Food Smoker), 肉類 (Meat), 醃製及煙燻 (Curing and Smoking), 醬汁 (Sauce), 豬肉 (Pork), 其他西餐 (Other Western cuisine)

[原創食譜 Original Recipe] 煙燻豬肋骨配自家製燒烤醬 (Smoked Ribs with Homemade BBQ Sauce)

Posted on by 傑西

IMG_7128

 

之前說過自家製的煙肉及煙燻牛肉，作者大約每隔一段時間就會做一批，所以煙燻爐也算是比較多用，相信一般家庭沒有像作者一樣吧。平時也可以用煙燻爐做出很多美食，不要由它放著啊，因此，作者今次介紹這個大家也很喜愛的食物，可以在週末或假期食得開心，而自家做卻比餐廳便宜得多吧。 作者建議買丹麥入口那款，雖然沒有美國那麼多肉及大件，但每人一排的份量是剛好，不會覺得膩，但又滿足口福。

I have talked about making bacon and pastrami at home before, however, I will make a batch for some certain time, so I use the stovetop smoker quite often, but I don’t think the readers here will do so, then it seems quite a waste for the great tool; therefore, I’m introduce this dish here that most people will love it, you can make it at home during weekends or holiday, it’s much less expensive compared to restaurants.  On the other hand, I prefer to buy ribs that imported from Danish, it’s not as meaty and large potion as US one, but it’s good for Asian that everyone have its own full rib, not so greasy, will feel full and enough delicious.

 

對不起，今次沒有做法的附圖，希望讀者也明白吧。

So sorry that I don’t have attached photos for how to make it, hope you will understand my wordings.

 

材料 (Ingredients)：

豬肋骨 (Baby back ribs) – 2條 (2 full pcs)

蒜頭 (Garlic) – 4瓣 (4 cloves) <– 蒜蓉 (Minced)

茄汁 (Ketchup) – 4湯匙 (4 tablespoons)

豉油 (Soy Sauce) – 4湯匙 (4 tablespoons)

蜜糖 (Honey) – 4湯匙 (4 tablespoons)

蔗糖 (demerara sugar) – 60g

芥末粉 (Dried English Mustard) – 1茶匙

辣汁 (tabasco sauce) – 2茶匙

Jack Daniel’s 煙燻燒烤醬 (Jack Daniel’s Full Smoky Flavour BBQ Sauce) – 4湯匙 (4 tablespoons)

 

做法 (Method) :

1. 把所有調味材料放入小鍋，煮至醬汁至喜歡的稠度及試味，放涼待用
Prepare a small pan, pour all the sauce ingredients into the pan and cook until sticky, taste it.  Set aside and let it cool down

2. 把準備好的豬肋骨放上一個長盤，把煮好了的醬汁平均地塗在肉上，醃一個小時
Put the ribs into a long rack, glaze the sauce into the ribs and let it marinade for an hour

3. 準備好煙燻爐，把醃好的肉放入並進行煙燻一小時 (請保持在100度左右)
Prepare the stovetop smoker, let it smoke for one hour (maintain the temperature at around 100 degree celsius)

4. 在煙燻完成前，請準備好焗爐，預熱為200度
Before smoking complete, prepare the oven at 200 degree celsius

5. 待煙燻完成後，再次塗上醬汁，放入預熱好的焗爐焗20分鐘
After smoking completed, glaze the sauce again and transfer the ribs into oven and cook for 20 minutes

6. 焗好前最好再次把醬汁微微煮滾 (因為之前曾沾過生肉，所以安全為上而已)
Reboil the sauce again

7. 待焗好後再度塗上醬汁，待15分鐘後就完成。
Take out from oven, glaze the last sauce on the ribs and wait for 15 minutes and finished.

 

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