homecooking – Page 7 – 溫馨小廚

聖誕快樂 (Merry Christmas, Buon Natale)

Posted on December 26, 2015 by 傑西

聖誕快樂, 今年小編按照外國傳統與愛人一起煮了意大利聖誕大餐，雖然很大費周章，很多功夫，但小倆子渡過一個溫暖聖誕也已經很滿足了。

Merry Christmas, as traditional, I and my beloved one prepared an Italian Christmas dinner this year, although it really take many times and afford to do so, but it’s more than enough we have had a very warm and delicious Christmas time, cheers.

前菜 (Antipasti) : 意式凍肉及芝士 (Italian cold cuts and cheese)
頭盤 (First Dish) : 迷迭香栗子咸肉包 (Chestnut, rosemary & pancetta focaccia)
主菜 (Second Dish) : 傳統意大利燒肉 (Porchetta di davida )
菜蔬 (The Veggie) : 西西里烤椰菜及椰菜花 (Sicilian sprout and cauliflower dish)
甜品 (Desert) : 意大利聖誕麵包 (Panettone)
餐酒 (Wine) : 意大利甜酒 (Italian Vin Santo)

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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麵食 (pasta), 意大利菜 (Italian Cuisine)

卡邦尼意粉 (Spaghetti Carbonara)

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

老實說，見到很多網上的卡邦尼意粉的食譜真的慘不忍道，又加忌廉，又用火腿，又加洋蔥，根本不是這回事。有見及此，小編在這篇分享真真正正的傳統卡邦尼意粉，希望讀者再不要煮錯了。

I saw many people posted their recipes about spaghetti carbonara, it’s really oh my god, so many wrong ingredients and cooking method, i.e. cream, onion, or even ham. Therefore, I wanna share the real spaghetti carbonara recipe, hope not cook wrong again.

傳統的卡邦尼意粉源於羅馬，用上豬面頰咸肉或意大利咸肉，如果找不到，那只好用煙肉，但味道是不一樣的。小編用自己做的意大利咸肉。

Real spaghetti carbonara orginally is a dish from Romans which using Guanciale or pancetta, if you can’t find both, you can use smoked bacon, but I can tell, it’s not the same taste. I just used my homemade pancetta.

而芝士就用上羊奶芝士，但沒有的話也可用巴馬臣芝士。

Also, it’s using pecorino cheese, if not, use parmesan cheese also ok.

材料又簡單又易做。

The ingredients are so simple and easy to cook

材料 (Ingredients)：

豬面頰咸肉或意大利咸肉 (Guanciale or pancetta) – 4片 (4 slices)

蛋黃(egg yolk) – 3隻 (3 pcs)

羊奶芝士或巴馬臣芝士 (Parmesan cheese (or aged pecorino) ) – 50克 (50g)

橄欖油 (Olive Oil)

黑胡椒 (Black pepper)

做法 (Method)：

1. 把肉切粒，分開蛋黃及蛋、蛋黃加入芝士碎及黑胡椒碎發均
Cut the Guanciale or pancetta in small chunks, separate egg yolk and egg white; whisk egg yolks with grated cheese & black pepper

2. 準備平底鍋，加入橄欖油，放入肉粒，慢慢地煎香至脆身
Prepare a saucepan, add olive oil and cook the meat until crispy

3. 關火及待涼少許，加入意粉，然後倒入蛋黃伴勻
stop the heat and cool down a little bit, add spaghetti in and add egg yolk, stir well to combine

4. 最後加入芝士及黑胡椒就完成了
Add cheese and black pepper, finished.

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麵食 (pasta), 八爪魚 (baby octopus), 意大利菜 (Italian Cuisine)

小八爪魚扁意粉 (Octopus Linguine)

Posted on November 20, 2015January 27, 2020 by 傑西

這個意粉的味道很特別，如果喜歡吃小八爪魚的你，一定會覺得有另一新口味，又容易做，夏天沒胃口，這個的不錯的選擇。

If you love baby octopus, you will love this pasta, it’s another special taste of octopus. It’s also easy to cook and good for summer time, let’s try to cook it.

材料 (INGREDIENTS)：

小八爪魚 (Baby Octopus) – 10隻 (10 pcs)

青橄欖 (Green Olives) – 8粒 (8 pcs)

西班牙酸豆 (Capers) – 1湯匙 (1 tablespoon)

油浸鯷魚 (Anchovies) – 4條 (4 fillets)

車厘茄 (Cherry Tomatos) – 12粒 (12 pcs)

蒜頭 (Garlic) – 2個 (2 gloves)

鹽 (Sea salt) – 小量 (A pinch)

紅辣椒 (Red chilli) – 1條 (1 pc)

橄欖油 (Olive Oil) – 4湯匙 (4 tablespoons)

意大利芫茜 (Parsley)

做法 (METHOD)：

1. 蒜頭切小粒、辣椒切碎、鯷魚切小份、車厘茄切半
Chop garlic, slice chilli and anchovies, cherry tomato cut in half.

2. 準備一個平底鍋，加入橄欖油，放入八爪魚，中火煎一會，待八爪魚開始變硬後，加入蒜頭、辣椒、鯷魚、橄欖、酸豆、車厘茄及一小紮蕃茜，略炒勻
Prepare a saucepan, put olive oil in, add baby octopus, medium heat for cooking until turn a bit hard, then put garlic, chilli, anchovies, olives, capers, cherry tomato and a small punch of whole flat leaf parsley, mix it a little bit

3. 轉細火後，蓋上，煮大約35分鐘
change to small heat and lid on, cook for around 35 minutes

4. 加入鹽及胡椒調味就完成了

season with salt and pepper and finished.

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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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