stew – 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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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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雞類 (chicken), 意大利菜 (Italian Cuisine), 慢煮菜 (Slow cook stew)

野鳥鍋 (Hunter’s chicken)

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

這道傳統意大利菜很出名，以前是打獵的人在當天打獵回來後烹調來吃，所以本身有很多變化，通常會用野鳥或野兔來做，加入蔬菜及香草煮成的鍋，配上鄉村包，就成為一道美味的菜式。而現代人也很少打獵，所以把這菜式現代化，一般都用雞代替了，而在意大利餐廳基本上餐牌都會有，由於很多變化，可以隨個人喜好加入不同的蔬菜及香料。

This is very popular and famous traditional Italian stew, in the old century, hunters used those meager meats and vegetables on hand to cook the dish, then serve with sourdough bread. However, nowadays, people normally use chicken to cook this dish instead, and you can often seen on the menus in Italian restaurants. So you can create your own dishes with different vegetables and herbs as well.

今次小編所介紹的版本是沒有蔬菜的，主要也是用香草帶出味道來，讀者可以自創的。

This time, i’m using various herbs to cook the dish.

材料 (Ingredients) :

有骨雞肉 [可以用雞上脾及雞脾或全雞] (chicken [you can select of thighs and drumstick or even the whole chicken] – 切件, 如果用全雞 (cut into chunks if using whole chicken)

洋蔥 (onion) – 1個 (1 pc) –> 切薄片 (finely slices)

蒜頭 (garlic) – 全個 (1 whole) –>分開粒及輕壓 (crushed)

辣椒 (Red chilli) – 1條 (1 pc) –>切粒 (sliced)

迷迭香 (Rosemary) – 2條 (2 sprigs)

麝香草 (Thyme) – 2條 (2 sprigs)

番茜 (parsley)

月桂葉 (Bay leaves) – 2片 (2 pcs)

鼠尾草 (Sage) – 4片 (4 pcs)

白酒 – 125ml

番茄醬「或濃縮番茄膏+水」(Tomato paste or puree+water) – 1.5 湯匙 (1.5 tablespoons)

車厘茄 (cherry tomato) – 175g –>切半 (cut halves)

黑胡椒粉 (ground black pepper)

橄欖油 (olive oil)

做法 (Method) :

1. 用鹽及黑胡椒醃雞塊
Marinated the chicken with salt and ground black pepper

2. 準備一個鍋，落油，把雞先煎至金黃色
Prepare a large pot, add oil, add chicken and seal well

3. 放入洋蔥、蒜頭、辣椒及所有香草，用中火炒幾分鐘至出味
Put onion, garlic, chilli and all herbs in, then turn to medium heat and cook it for few minutes until smell comes out

4. 倒入白酒，轉大火，待酒精揮發一會
pour white wine, increase the heat and let the wine evaporate a bit

5. 再加入番茄醬及車厘茄炒勻，轉細火，蓋上
Add tomato paste and cherry tomato, reduce to low heat and lid on

6. 慢煮90分鐘至雞塊離⻣就可以了。
slow cook it for 90 minutes until the flesh come away from the bone and finished.

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壓力煲/高速煲 (Pressure Cooker)

壓力煲 (Pressure cooker)

Posted on October 4, 2015 by 傑西

對於壓力煲，小編又是新手，還是第一次接觸，因為從小到大，家裏沒有在家煮食的習慣，父母都不喜歡煮食，母親大人所煮的只是簡單餸菜，所以用的工具也很少；然而小編獨立後，卻發現自己喜歡煮食，希望可以學習不同的煮食方法，所以壓力煲對於小編來說是新玩意吧。

Actually I’m a newbie for using pressure cooker since my family not really love cooking at home, my mom just cooked simple dishes only, so not really need too much cookery, however, I discovered that I really love cooking after left my parents home and hope that can learn different method of cooking, so pressure cooker for me is a new toy.

雖然香港有很多不同牌子的壓力煲，但基於安全為上，小編會建議買德國牌子的壓力煲，最初也對用壓力煲的安全度有不安的心態，但用過後，不安心態卻消失了。在香港，讀者在百貨公司所見的壓力煲，最少也要$3,xxx-$4,xxx一個，真的不便宜，為什麼會這麼貴呢？那又是因為香港代理商又要賺錢，百貨公司又要賺一筆，到了消費者已經要比多一倍錢了。在現金的社會，網購這麼方便，用amazon是直接與廠商購買，又可以送到府上，為何要給別人賺錢呢？

Although so many brands also have pressure cooker product, however, as safety purpose, I suggested you to buy product that made in Germany. Since i’m also concern about safety usage of pressure cooker at first time, but it’s out of my mind now. On the other hand, you can easy to find pressure cooker in all department stores, unfortunately, the price is unacceptable, around HK$3,xxx-HK$4,xxx per piece. Why so high price in Hong Kong? somemore, both agency and department stores have to earn money, therefore, consumers have to pay double of the product price, that’s why I suggested you to buy online since you deal with the manufacturer directly in amazon, and ship to you door to door, why not do so?

好了，對不起，說回壓力煲吧。小編所買的是舊型號，現在沒有了，但還有高級的版本，讀者可以考慮一下：

Well, sorry, talk back pressure cooker then. Mind one is old version, it’s not available in market now, but I found one that a bit higher class, you can consider it :

Fissler 620-301-12-070/0 Vitavit Premium Set 2-teilig, 2,5 und 6 L mit einsatz

壓力煲的好處在於用短時間把食物用極高溫去破壞食物內的組織，從而把平時很難煮淋的肉類部份，只須三分一時間就可以煮好，例如：牛腩－一般也要燜上2-3小時，但用壓力煲只是30-45分鐘就完成了。亦有些人說用壓力煲雖然快速，可是味道不足夠，但小編不覺得唔入味吧。

The advantage of pressure cooker is just 1/3 of normal cooking time with high temperature to destroy the hard tissue of the meat, so it’s make easy to cook the meat until tender, i.e. Chinese beef brisket stew, normally require to cook around 2-3 hours, however, just cook 30-45 minutes for pressure cooker. Some people may think that it’s not really tasty enough when cooking with pressure cooker, but I tried and I don’t think so.

之前在醬汁的一篇中說過鹵水汁，讀者也可以做一瓶，就可以做到很多不同的菜餚了。可是小編與愛人很少吃中菜，所以亦只試了鹵水牛筋及豬軟骨，最多就是做糖水吧，希望讀者可以與小編分享多些食譜，讓小編煮其他菜色。
As I mentioned in previous post about Chinese Marinade Sauce, I suggested you to make one which can cook many different dishes. I and my beloved one not really love to eat Chinese cuisine, so we just tried beef tendon and pork softbone only, but we mostly cooked chinese desserts as well.

青口 (Mussels), 其他西餐 (Other Western cuisine), 海鮮 (Seafood), 湯類 (soup)

啤酒燉青口 (Mussel and Bacon Stew)

Posted on February 13, 2015 by 傑西

平時最時常在餐廳吃到的青口也是白酒又或用日本清酒煮青口，其實用啤酒燉也很特別的，大家可以試試

材料 (Ingredients)：

急凍青口(有新鮮的就最好）(Mussels)－ 1包 (1 pack)
煙肉 (Bacon/smoked ham)－2片 (2 pcs)
洋蔥 (Onion)－1個
蒜頭 (garlic)－3瓣 (3 cloves)
啤酒 (wheat beer) － 1小支 (1 small bottle)
牛油 (butter) – 30g
鹽 (salt)
黑胡椒碎 (black pepper)

做法 (Method)：

1. 將青口在室溫內解凍及清洗乾淨，煙肉及洋蔥切成小片，蒜頭切為小粒
Defrost mussels in room temperature and waste it, bacons and onion slice into small pieces, peeled and chopped garlic,

2. 準備一個煲，中火放入牛油，跟著加入煙肉，炒一下，待煙肉轉色至小金黃
Prepare a pot with medium heat, put in butter and bacon and stir until little brown,

3. 加入洋蔥及蒜蓉炒至軟身
throw in onion and garlic and stir it until soft,

4. 加入鹽及黑胡椒碎，再放入青口，攪勻
add in salt and black pepper and throw mussels in the pot and mix it well,

5. 倒入啤酒，蓋上煲蓋，煮5分鐘，完成
pour in beer, cover the lid and cook for 5 minutes, finished.

小建議 (Tips) :

這個菜式可以獨自當一個菜，亦可加意粉伴食。如加意粉，先將意粉煮7-8分鐘，瀝乾，再放入剛煮好的青口，攪拌後就可以上碟了。

This one can be a standalone dishes with soup or enjoy it with spaghetti. If you have it with spaghetti, just cook the spaghetti with salt in 7-8 minutes and put it back to the mussels soup and mix it.

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