Recipe: ViuTV Chef Ricky’s Beurre Blanc《出得廳堂》張錦祥師傅:海參鮑魚大燴

材料 Ingredients
海參 (已發) sea cucumber 2 條 pieces
雞湯 chicken stock 500 克 gram
墨魚膠  cuttlefish paste 200克  gram
忌廉 cream  150 克 gram
櫻花蝦  sergestid shrimp 10克 gram
蠔油  oyster sauce 50克 gram
紹酒 shaoxing rice wine 20克 gram
牛油  butter 100克 gram
鮑魚 abalone  10 隻  pieces
小香蔥 chives  5克  gram

做法 Methods
1. 海參用雞湯烚5分鐘,撈起瀝乾水份備用。poached sea cucumber in chicken stock for 5 mins, drained for later use.
2. 櫻花蝦放入焗爐以150℃ 焗2分鐘後,取出攤涼。baked sergestid shrimp in oven under 150℃ for 2 mins, then cool down.
3. 將100克忌廉分3次加入墨魚膠內拌勻。mix 100 gram cream with cuttlefish paste in 3 times to form cuttlefish mousse.
4. 墨魚膠內再加入焗過的櫻花蝦和小香蔥,下味調味。add sergestid shrimp, chives into cuttlefish mousse mixture.
5. 把調製好的墨魚膠Mousse用唧袋釀入瀝乾海參內。stuffed the cuttlefish mousse in sea cucumber
6. 用保鮮紙將海參捲好,放入熱水內煮10分鐘,撈起備用。wrap the stuffed sea cucumber with cling film and boiled it under hot water for 10 mins. drained for later use.
7. 小鍋內放入蠔油、紹酒和50克的忌廉,煮滾後熄火,慢慢拌入牛油,攪拌至完全混和。add oyster sauce, rice wine and 50 gram cream into a sauce pan, turn off the fire after boiling. slowly add in butter and mix well.
8. 鮮鮑魚連殼放入70℃ 熱水內浸煮10分鐘後,撈出去除外殼及內臟。boiled fresh abalone with shell under 70℃  hot water for 10 mins.  drained and remove shell and intestines.
9. 最後將海參切片,放上鮑魚,最後淋上蠔油Beurre Blanc即成。sliced the sea cucumber and place abalone on top, put some oyster sauce on it.

特別鳴謝: ViuTV 《出得廳堂》提供 張錦祥師傅 食譜

Recipe: ViuTV Chef Gabriel’s Molten Cheese Omelette《出得廳堂》蔡家富 師傅:流心芝士奄列

流心芝士奄列 Molten Cheese Omelette 

食材 Ingredients
啡蘑菇  brown button mushroom   50 克 gram
牛油 butter 20 克 gram
雞蛋 egg 3-4 隻
番茜切碎  chopped parsley 3 克 gram
馬蘇里拉芝士 mozzarella  40 克 gram
鹽  salt  少許
胡椒 pepper 少許

做法 Methods
1. 啡蘑菇切丁角用油炒香。cut the brown button mushroom into few pieces and fry them with some oil
2. 雞蛋打勻後加鹽及番茜。Eggs beat well then add salt and parsley
3. 燒熱鑊煮溶牛油後,加入蛋漿轉小火。Heat up the frying pan and melted the butter. Add in eggs and turn to small heat.
4. 煮至7成熟後,蛋面放上馬蘇里拉芝士及啡蘑菇。Put mozzarella and mushroom in when the eggs near medium well.
5. 然後由單邊將蛋皮慢慢內捲,捲成欖型後上碟。Roll the egg from edge to middle to form an oval shape.

特別鳴謝: ViuTV 《出得廳堂》提供 蔡家富 師傅 食譜

Recipe: ViuTV Chef Gabriel’s Polish Tripe Soup《出得廳堂》蔡家富 師傅:波蘭牛肚湯

材料 Ingredients

牛肚 Beef tripe 1 個 piece
牛肉湯或雞湯  Beef or Chicken Stock 3 litre
水 Water 2 litre
甘筍 Carrot (切幼條 finely chopped)150 克 gram
洋蔥 Onion(切幼條 finely chopped)150 克 gram
西芹 Celery(切幼條 finely chopped )150 克 gram
香葉 Basil 1 片 piece
白胡椒 White Pepper 2 克 gram
百里香 Thyme 5 克 gram
蒜蓉 minced garlic 10克 gram
蕃茄 tomato 2 個
薑 ginger 20 克 gram
紅椒粉 paprika  2 克 gram
白酒 white wine 200 克 gram
檸檬葉 lemon leaf   1 片 piece
乾牛至 dried oregano
番茜  coriander
醋 vinegar

做法 Methods
1.牛肚加薑及醋汆水約15分鐘。取出洗淨。blanch beef tripe with ginger and vinegar for 15 mins then wash with water
2.牛肚加牛肉湯、水、香葉、白胡椒、白酒、蕃茄、百里香以中小火煮2.5-3小時,牛肚取出切粗絲。boiled beef tripe with beef stock, water, basil, white pepper, white wine, tomato, thyme in medium low heat for 2.5 to 3 hours. sliced the beef tripe when done.
3.炒香蒜蓉、甘筍、西芹及洋蔥,再加入牛肚及紅椒粉。fry onion, carrot, celery, and onion. add the sliced beef tripe and paprika and fry together.
4.加入牛肉湯、白酒、檸檬葉、乾牛至。put beef stock, white wine, lemon basil and dried oregano.
5. 最後用鹽、胡椒調味即成。 seasoning.

特別鳴謝: ViuTV 《出得廳堂》提供 蔡家富 師傅 食譜