butternutsquash – 溫馨小廚

羊肉 (Lamb), 蔬菜 (Vegetable), 意大利菜 (Italian Cuisine), 慢煮菜 (Slow cook stew), 澳洲南瓜 (Butternut Squash)

意式南瓜羊腩煲 (Lamb Stew with butternut squash and saffron)

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

相信各位在冬天吃不少羊腩煲，但大家一般只會做中式枝竹羊腩煲，有時都厭倦，今次小編介紹意大利的羊腩煲，味道清淡帶甜，還吃到羊腩真正的味道，食完一樣暖笠笠。

I believe that you will enjoy lamb stew in the winter time, but most of the time may cook Chinese style lamb stew, sometimes you can change to western style, although the flavour not as strong as Chinese style one but it’s more sweetie and more strong taste of lamb, no matter Chinese or western style, both are very warm dishes.

材料 (Ingredients) :

羊腩 (Lamb chunk) – 1磅 (1 lb) –> 如果讀者在肉檔買，請店員為你切成大舊 (if you buy from butcher, ask them help you cut into big chunk)

洋蔥 (Onion) – 1個 (1 whole) –> 去皮及切成小粒 (peeled and finely chopped)

蒜頭 (Garlic) – 3瓣 (3 gloves) –> 去皮及切碎 (peeled and finely chopped)

紅辣椒 (red chilli) – 1條 (1 pc) –> 切半 (cut into half)

迷迭香 (rosemary) – 2條 (2 stigs)

鼠尾草 (Sage) – 4片 (4 leaves)

藏紅花 (Saffron) – 小量 (a pinch) –> 用1湯匙水浸開 (diluted in 1 tablespoon water)

罐頭番茄 (Canned tomato) – 2湯匙 (2 tablespoons)

白酒 (dry white wine) – 4湯匙 (4 tablespoons)

菜湯 (Vegetable stock) – 200ml

薯仔 (potato) – 1個 (1 pc)

澳洲南瓜 (Butternut squash) – 400g

鹽 (Salt)

黑胡椒 (Black pepper)

橄欖油 (olive oil)

做法 (Method) :

1. 把鹽及黑胡椒灑上羊腩上並伴勻
Rub salt and black pepper over the lamb chunks

2. 準備一個鍋，下油，放入羊腩，慢慢地煎至轉為微啡色，盛起備用
Prepare a saucepan, add olive oil, put the lamb chunks into the pan and cook until brown, remove and set aside

3. 同一個鍋，放入洋蔥、蒜頭及紅辣椒炒至軟身
In the same pan, add onion, garlic and chilli, stir it until soft

4. 再把羊腩回鍋，加入迷迭香、鼠尾草、藏紅花及番茄略伴勻
Put back the lamb chunks, add rosemary, sage, saffron and tomato, stir well

5. 倒入白酒及讓它揮發一會
Pour the white wine and let it evaporate a while

6. 加入菜湯，加上蓋，轉最細火，煮1小時
Pour in vegetable stock, lid on, turn to small gas and let cook for an hour

7. 煮過1小時後，加入南瓜及薯仔再煮30分鐘就完成了。
After 1 hour, add butternut squash and potato and cook for another 30 minutes, finished.

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薄餅 (pizza), 意大利菜 (Italian Cuisine)

澳洲南瓜配巴馬火腿薄餅 (Butternut Squash Pizza with Parma Ham)

Posted on February 11, 2015January 27, 2020 by 傑西

這款薄餅在香港比較少人做，功夫比較多，但口味特別，加入了意大利黑醋，甜甜地帶點醋的酸味，不防一試。

材料 (INGREDIENTS) (大約25CM的份量）

薄餅底 (pizza base) ：（或買現成餅底也可以）
高筋麵粉 (Strong Flour) – 100g
低筋麵粉 (cake flour) – 100g
水(water) – 110ml
橄欖油 (Olive oil) – 5g
鹽 (salt) – 2g
糖 (sugar) – 10G
酵母 (yeast) – 2G

做法 (METHOD) ：

1. 把所有材料混合，搓成麵糰
Mix all ingredients and make a dough

2. 放入一個碗內，蓋上布或保鮮紙，放著待麵糰發酵成2倍大(大約需要2小時）
Put the dough into a large bowl, cover it with plastic sheet and let it sit for 2 hours until double in its size

3. 發酵後取出，揉成㘣形或你喜歡的形狀
After the size is doubled, make it any shape you want.

4. 用叉在餅上不同位置插洞，搽上橄欖油，放入預熱了的焗爐，180度，5分鐘
use a fork to make little holes for the base, put some olive oil and bake it for 5 minutes in 180 degree in the oven.

薄餅餡料 (TOPPINGS INGREDIENTS) ：

澳洲南瓜 (butternut squash) – 300g
紅洋蔥 (red onion) – 半個 (half)
巴馬火腿 (Parma ham)
蒜頭 (garlic) – 1瓣 (1 clove)
辣椒 (chilli) – 1條
橄欖油 (olive oil)
鹽 (salt)
糖 (sugar) – 1湯匙 (1 tablespoon)
紅酒醋 (red wine vinegar) – 3湯匙 (3 tablespoon)
水 (water) – 1湯勺 (10ml)
意粉醬 (pasta sauce) – 5湯匙 (5 tablespoon)
莫薩里拉芝士 (Mozzarella Cheese) – 20g

1. 把南瓜及紅洋蔥切粒，蒜頭去皮拍扁，辣椒開半去籽
peeled and chopped both butternut squash and red onion, peeled garlic and remove seeds for chilli,

2. 準備平底鍋，開細火，放入橄欖油，加入蒜頭及辣椒，煮至出香味
prepare a saucepan in small heat, put olive oil, garlic and chilli in until smelly flavoured.

3. 將南瓜及紅洋蔥加入，再放鹽、糖、紅酒醋、水，炒3分鐘
throw in butternut squash and red onion, add in salt, sugar, red wine vinegar and water, fry it for 3 minutes.

4. 準備篩及盆，盛起材料及瀝乾
prepare a sieve and put all ingredients in and leave the sauce

5. 把留下的材料汁放回平底鍋，再煮至出泡
put the sauce back to pan and cook it until you can see some little bubble

6. 放回所有材料後，加入意粉醬及水煮勻，完成備用。
Put back all the ingredients to the pan and add pasta sauce and water and cook it again until all soft.

7. 預熱焗爐，250度。把煮好的材料平均舖滿薄餅上，放入焗爐，焗15分鐘；
Preheat oven to 250 degree, put the toppings to pizza base and bake for 15 minutes,

8. 出爐後放上巴馬火腿就完成了。
take out the pizza from oven and put the parma ham on the top and finished.

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其他西餐 (Other Western cuisine), 湯類 (soup)

澳洲南瓜湯 (Butternut Squash Soup)

Posted on February 11, 2015 by 傑西

Butternut Squash是盛產於澳洲及新西蘭的一種南瓜，但中文翻譯就有好幾個名字（台灣也有兩個名：奶油瓜或冬南瓜），比我們平常吃的南瓜除了外型不是㘣形外，其甜味是比較清香的，煮後也不是好像平時的泥狀；在香港超市買到的大多數是澳洲進口的，因此在這個blog稱為「澳洲南瓜」吧。

今次這個南瓜湯有別於南瓜濃湯，做法沒有那麼復雜的。買不到也可以用一般圓形的南瓜代替的。

材料(ingredients) {2人份量 [for 2 person]}：

澳洲南瓜 (Butternut Squash)－300g
蒜頭(garlic)－2瓣 (2 cloves)
西芹(celery)－1條 (1 stick)
紅蘿蔔(carrots) (最好選擇細小的品種) －1個
紅洋蔥(red onion) －半個 (half)
迷迭香 (Rosemary) －2條 (2 sprigs) [沒有新鮮可用乾的]
鼠尾草 (Sage leaves)－4片
雞湯 (chicken stock)－1公升(1 Litre)
鹽(salt)
黑胡椒碎 (ground black pepper)
橄欖油(olive oil)
紅辣椒 (Red Chilli)－Optional

做法(Method) :

1. 把蒜頭、西芹、紅蘿蔔、紅洋蔥及澳洲南瓜切成粒;
Garlic, celery, carrot, red onion and butternut squash peeled and chopped;

2. 準備一個平底鑊，開小火，先加入橄欖油及鼠尾草，把鼠尾草炒至深綠色盛起，留下橄欖油;
prepare a saucepan, small in heat, add olive oil and sage leaves, fry it until dark green and quickly remove it, leave the olive oil in the pan;

3. 開中火，把蒜頭、西芹、紅蘿蔔、紅洋蔥、迷迭香放入煲，加入鹽及黑胡椒碎，將所有材料炒至軟身;
medium heat, throw in garlic, celery, carrot, red onion, rosemary, salt and black pepper, cook until all vegetables are soft;

4. 加入澳洲南瓜及雞湯，用小火煮30分鐘;
add in butternut squash and chicken stock, small heat and cook for 30 minutes;

5. 30分鐘後，檢查南瓜是否軟身及熟透;
after 30 minutes, check the butternut square is cooked throughly and soft.

6. 最後用電動手提式攪拌機，均勻地把湯內的材料打蓉至平滑，試味，完成。
use a hand blend pulse it until you have a smooth puree, taste it, finished.

小建議 (Tips) :

可以加上一片法包，先將巴馬臣芝士刨滿法包兩面，用手把芝士按在包上，用以前煮鼠尾草的橄欖油，開最小的火，把法包放在平底鑊，烘至少少金黃色。然後把做好的法包放入碗底，放入南瓜湯，用炒過的鼠尾草放上湯面，更有風味。
You can add a piece of baguette or ciabatta, put some parmesan cheese in both sides of breads, just press a little bit, put it into the saucepan that with sage olive oil and toast until little brown colour, put the toasted breads at the bottom of the bowl, soup in and put the fried sage leaves at the top for more tasty.

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