ViuTV Chef Gabriel’s Japanese style Beef Cutlet《出得廳堂》蔡家富 師傅:和風吉列牛

Ingredients 材料

 

裹粉 for coating

生粉        potato starch    100克 gram

蒜粉        garlic powder   3克 gram

一味粉  chili pepper      3克 gram

鹽    salt           1克 gram

 

蛋漿  for egg mixture

雞蛋        egg                   110克 gram

法國芥末  Dijon mustard     20克 gram

 

日式麵包糠  Japanese-style bread crumbs    200克

牛小排Short ribs                           200克

 

沾醬 Sauce

  1. 胡麻沙律醬 seasame salad sauce
  2. 燒汁 teriyaki sauce
  3. 柚子芥末醬 yuzu mustard sauce

 

伴碟  On the side

火箭菜 rocket

車厘茄 cherry tomato

 

 

做法 Method

 

  1. 牛小排撲上裹粉,在沾上蛋汁。

Dredge the Short ribs in coating, then dip in egg mixture

  1. 再沾滿麵包糠,然後放入雪櫃雪半小時,有助定型。

Follow with bread crumbs then keep it in fridge for half an hour

  1. 熱油至200℃,下油炸1分鐘至金黃。

Preheat frying oil to 200℃. Fry the beef cutlet for a minute until the color changed to golden

  1. 切薄片上碟,伴以火箭菜蕃茄沙律,並配以炭爐享用。

Slice the cutlet. Serve with rocket and cherry tomato salad.

特別鳴謝: ViuTV 《出得廳堂》提供 蔡家富 師傅 食譜

ViuTV Chef Ricky’s Dior Egg 《出得廳堂》張錦祥師傅:香檳啫哩溫泉流心蛋

 

材料 Ingredients:

雞蛋    Egg                                          10 隻

蛋白  Egg White                                1 隻

凍雞湯    Cold Chicken Soup         1000克 gram

雞胸肉   Chicken Breast Meat       300克 gram

香檳       Champagne                       30克 gram

魚膠片  Gelatine                              12片 slices

做法 Methods:

  1. 將雞蛋放入一鍋70℃ 的熱水內浸煮17-20分鐘,煮成溫泉蛋後撈起。 Boil eggs in 70℃ hot water for 17-20 minutes
  1. 將煮好的溫泉蛋打開放進一盤清水內,把溫泉蛋的蛋清沖洗掉。Peel the eggs and put them into water to wash away the remaining egg white.
  1. 把沖洗好的溫泉蛋放進一鍋大滾水內烚2-3分鐘,使蛋白形狀更穩定和圓滑,之後撈出放入冰水內冷卻,待用。Boiled the eggs again in hot water for 2-3 minutes then put them into ice water for later use.
  1. 將雞胸肉剁成肉碎。把蛋白加進雞肉碎內攪勻。再加入凍雞湯,攪拌至完全混和。Minced the chicken breast, add egg white and stir well. Mix it with cold chicken soup.
  1. 把混好的凍雞湯倒進小湯煲內,開大火,用長柄木匙不停攪拌,直至雞湯溫度達至約90℃ 時,停上攪拌,收慢火,這時雞肉會慢慢形成一團肉餅狀浮上湯面,此時將火收至最小,繼續再慢煮20分鐘,最後用綿布將清湯過濾隔渣,待用。Put the mixed chicken soup into a small pot, stir and cook it until the temperature reached 90℃.  Turn to low heat when you see the chicken meat start floating, cook for 20 minutes more. Use a clean cloth to filter the soup.
  1. 將魚膠片放入冰水內浸軟,撈起放進熱雞清湯內,攪碎至完全溶和,最後拌入香檳,待用。Soaked the gelatine into ice water until soft. Drained and put them into the clear chicken soup. Mix well then add Champagne.
  1. 在鐵模內先注入約四分三厘米厚度的香檳啫喱,之後放入雪櫃冷凍定型。從冰水內撈出溫泉蛋,抹乾水份後,將溫泉蛋小心放置在已定型的香檳啫喱上,再注入香檳啫喱至蓋過蛋面,放回雪櫃冷凍至完全定型。把剩餘的香檳啫喱放進雪櫃內冷凍。Filled  a mold with 3/4 cm Champagne jelly then put into the fridge. Drained the eggs, remove any water. Put it into the mold and filled more Champagne jelly liquid until cover the egg. Put it back to the fridge until firm.
  1. 將香檳啫喱蛋脫模,擺放在碟子中央,再將餘下的香檳啫喱切粒圍邊。

特別鳴謝: ViuTV 《出得廳堂》提供 張錦祥師傅 食譜

2017 為食起革命特選食譜 – 蘋果胡桃夾子粥 FRD 2017 Recipe – Apple & pecan porridge

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材料 Ingredients

粥底

Ingredients

粥底 BASIC PORRIDGE
大燕麥片 160克 160 g rolled oats
牛奶或有機豆漿 600克 600 ml milk or organic soya milk
蘋果 & 核桃碎 APPLE & PECAN TOPPING
無鹽核桃30克 30 g unsalted pecans
蘋果 1個 1 eating apple
楓糖漿 maple syrup

Method

  1. 放燕麥片和牛奶或600毫升水至中火的大鍋,然後加些許海鹽。
    For the basic porridge, place the oats and the milk (or 600ml water) into a large pan over a medium heat, and add a tiny pinch of sea salt.
  2. 持續穩定地煮5-6分鐘,不時攪拌可以令粥身質感更好,若想更棉滑可加些奶。
    Bring to a steady simmer for 5 to 6 minutes, stirring often to give you a smooth, creamy porridge, and loosening with extra milk, if needed.
  3. 正當煮粥時,可以預備蘋果和核桃碎
    Serve as is, or while it’s blipping away in the pan, follow the next steps to prepare the apple and pecan topping.
  4. 將核桃剁成小塊,然後在中等溫度下用小型的易潔煎鍋烘烤3至4分鐘,或者直到輕輕地金黃色。
    Snap the pecans up into little pieces, then toast in a small dry non-stick frying pan over a medium heat for 3 to 4 minutes, or until lightly golden.
  5. 剝走蘋果莖,然後用刨絲器把蘋果刨成絲狀至砧板。
    Remove the apple stalk, then use a box grater to coarsely grate it onto a chopping board (core and all).
  6. 將蘋果、楓糖漿與粥攪拌在一起,然後用碗盛著
    Stir the grated apple and a little maple syrup through then porridge, then divide between bowls.
  7. 撒些核桃碎在粥上面,然後隨喜好地加上楓糖漿等。
    Scatter the pecans on top, then drizzle with a little extra maple syrup, if you like.

Source of Information: http://www.jamieoliver.com