Easy Puff Pastry簡單派皮

Easy Puff Pastry簡單派皮

用這一面來刮冷凍奶油

Author: Patricia Stafford

Ingredients

2 ⅓ cups (11 ½ oz/ 350g) 中筋麵粉

(7 oz/210g) 冷凍奶油

一撮鹽

8-10 tbsp冰水(水加冰塊再舀出來才夠冰)

1 tbsp檸檬汁

Instructions

1.放冰箱24小時的冷凍奶油，或至少2小時。

2.冰塊加水，冰箱檸檬擠汁。

3.大碗混和麵粉和鹽放冰箱冷藏冰鎮。

4.用起司擦板大孔直接刮奶油入麵粉冰箱用叉子拌均勻不用用手捏合麵粉和奶油(目前不用揉麵)《關鍵：奶油愈冰派皮愈脆》。

5.加冰水和檸檬汁用手輕輕整成糰，小心加水，水太多會不脆，水太少不能成糰。

6.包保鮮膜放冰箱至少1小時冷藏可保存3天

7.冷藏3天冷凍8週

8.可用食物調理機打，按「暫打pulse」即可

Fried Chicken Paprika紅椒粉炸雞

Fried Chicken Paprika紅椒粉炸雞

By Joel Mielle   

Simply the best Fried Chicken recipe ever!

Ingredients

Vegetable oil, for frying

4 片去骨雞腿肉或雞胸

1 tsp 香菜粉

1 ½ tbs 煙燻紅椒粉 paprika

½ tsp 卡晏辣椒粉cayenne

1 tsp 洋蔥粉

½ tsp 大蒜鹽

½ tsp 白胡椒

1 tsp 泡打粉baking powder

2 tsp 鹽

2 片月桂葉捏碎

½ tsp 黑糖

1 cup buttermilk(牛奶+檸檬汁放5-10分鐘或直接用優格)優酪乳

2 個雞蛋eggs

1 cup 中筋麵粉

¾ cup 玉米粉

Steps

Step 1

小碗將乾粉全部混合

Step 2

肉切塊蓋保鮮膜輕輕用肉鎚拍打或剁刀

灑上2小匙混合的乾粉

Step 3

醃肉

大碗放入白脫牛奶+2個全蛋+1tsp鹽+月桂葉+雞肉醃2小時至隔夜

Step 4

熱油至 180°C

Step 5

用筷子夾出肉沾粉炸(中筋麵粉+泡打粉+玉米粉+剩餘的混合粉)

Step 6

小鍋每次炸2-3快不要炸太多

炸好控油

Little Tips

醃24小食肉會比較多汁

可夾漢堡

可拌沙拉

Beef Wellington威靈頓牛肉派

Beef Wellington威靈頓牛肉派


翻譯自Simply Recipes
廚師 Gordon Ramsey的作法

4人份

Ingredients

900g菲力牛排(菲力建議3分熟)包起來的作法最好
鹽和黑胡椒
Canola, grapeseed, or olive oil
900g香菇 (450g cremini蘑菇, 450g shiitake香菇)
4 片帕馬火腿或.(意大利煙熏五香火腿)
2 Tbsp 英式黃芥末
200g 派皮 (冷凍需 3 小時解凍)
2 個蛋黃打散

Method

1 烤箱預熱200 ℃

2 封肉汁：選用比牛排大一點點的小平底煎鍋，放1-2大匙底油，牛排灑鹽和黑胡椒，大火煎肉每面至焦脆，每面煎1分鐘以上不要翻動；看底部煎焦了再翻面。放涼後每面刷上黃芥末。

3 綜合菇直接入食物處理機打成細碎。中大火加熱一個大平底鍋，乾炒香菇至水分已完全釋出，放涼。

4 保鮮膜攤開，擺上帕馬火腿，再放香菇，然後放菲力，用保鮮膜捲包成圓柱形，兩端扭緊像是糖果的捲法，冷藏20分鐘定型

5 桌面灑手粉，派皮展開，打開菲力的保鮮膜將肉放在派皮上，派皮邊緣刷蛋液，包緊牛肉，多餘的派皮切掉因為太厚會煮不到裏面，包好放在一個小烤盤上，接縫朝下再刷蛋液，冷藏5-10分鐘。

6 自冰箱取出再刷一次蛋液，用鋒利的小刀輕輕劃痕，不要切破，上面灑粗鹽烤30-35分鐘至金黃，取出休息10分鐘再切成2.54公分厚片。





 

Slow Cooker Ribs燉鍋美式肋排

Slow Cooker Ribs 燉鍋美式肋排

from: tasty

 

烤肉的熱穿透性緩慢Slow Cooker恰有異曲同工之妙

Slow Cooker鍋邊是乾的會有烤肉的效果

 

Ingredients:

2 杯美式烤肉醬cups of bbq sauce(我用李錦記)

1/4 杯黑糖cup of brown sugar

4 Tbsp西打醋(我用蘋果醋)

3 tsp of oregano(我用法式香料)

1 tsp of Worcestershire sauce(我用高慶泉壺底油)

1 Tbsp. of cayenne pepper

1 Tbsp. 辣椒粉(因為小朋友所以我改用薑片)

3 lbs =2700g豬肋排(台灣的豬肋排一片約1500g所以醬要減半)

salt & pepper

我偷加了一點mirin和蒜粉
順便丟一塊梅花肉做成pulled pork夾三明治

Directions:

小碗混和合美式烤肉醬黑糖西打醋

Combine bbq sauce, brown sugar, cider vinegar, oregano, Worcestershire sauce, cayenne pepper and辣椒粉

小朋友不吃辣我改成1 Tbsp蒜粉+1 Tbsp洋蔥粉或不放或香雞排粉或十三香

豬肋排灑鹽和黑胡椒做底味

豬肋排放入中國大燉鍋澆上醬汁

太大可切成適當大小以可以放進去為原則

小火慢燉8小時中途翻面

或大火4小時
台灣的燉鍋切自動只要3小時應該切保溫

    

I made this on LOW for 8hrs with one rack of ribs cut into 3 sections. I didn't think it was going to cook the parts of the ribs that I couldn't submerge, but I flipped them around about 4 hours in and it was AWESOME. I used KC Masterpiece Kettle because I like mine really sweet. Try one more step; put some more BBQ sauce on them and put them under the broiler for 5 mins. It caramelizes and makes them amazing.

舀出來的汁做沾醬

 

 

【1mintips】哇！粥要這樣做才好吃

Chicken Saltimboccawith Arugula with Creamy Cauliflower Fondue義大利巴馬火腿雞腿配瑪莎拉花椰菜沾醬

材料

白花菜

雞腿

麵粉

1 球白花菜切小朵硬莖要修

一球大蒜去皮

½ 杯馬斯卡彭起司

肉荳蔻一顆磨掉½

----------------------

½ 杯中筋麵粉

4 片帶皮雞腿去骨

帕馬火腿4片(美國火腿也行)

1 杯手撕芝麻菜

--------------------

¼ 杯加4tbsp 初榨橄欖油最後的亮油(finish)不算

4 個紅蔥頭去皮切片

450g秀珍菇略切

1 杯瑪莎拉酒

½ 杯雞高湯

4 tbsp奶油

¼ 杯巴西里碎

鹽 & 黑胡椒

Directions

Serves 4

1) 白花與蒜仁入滾水(要蓋過)加點鹽(1tbsp) 溫火煮15分鐘至花菜變軟，瀝乾。

取一半的蒜仁+白花菜入調理機再加入馬斯卡彭起司+肉荳蔻磨粉半顆+¼ 杯初榨橄欖油+少許鹽打成滑順的泥。

2) 麵粉倒入大盤灑鹽 & 黑胡椒迅速拌勻

雞腿太厚的地方用肉槌輕打至0.6cm厚度

雞腿皮朝下灑鹽 & 黑胡椒，每支腿放一片火腿，再放幾片芝麻菜，將雞腿折起(如書本合起)用牙籤固定。

再用肉槌輕輕打平後雞腿兩面均沾調味麵粉

3) 取一個平煎鍋(30cm~35cm)加熱4tbsp橄欖油至剛要冒煙，下雞肉兩面煎至深度金黃(帶點焦黑或幾乎要燒焦)，加另一半蒜仁+紅蔥頭+秀珍菇煮至香菇變軟約3-4分鐘。+瑪莎拉酒+½ 杯雞高湯大火收汁至一半約6分鐘。

加奶油搖鍋至乳化(爐心火)

擺盤：花菜醬舀幾瓢打底像是薄餅狀，雞腿2個疊在中央，香菇對著雞腿邊緣倒下去，雞腿頂步放2葉芝麻菜，灑鹽 & 黑胡椒，淋亮油(finish)

=初榨橄欖油

 

Chicken Meatballs in a Cream Sauce奶醬雞肉丸 (Tefteli)

Ingredients for Chicken Meatballs (Tefteli):

 

900g~1125g雞腿肉用大菜刀剁爛

1碗煮熟的糯米飯(冷藏的ok)

1 個大雞蛋

1/2個台灣黃洋葱磨泥(cheese grater)

1 個大蒜壓泥

1/2 tsp 海鹽

1/4 tsp 黑胡椒

1/2 杯麵粉(用來沾肉丸的)

2 Tbsp 橄欖油

奶醬：

2 Tbsp 奶油

2 Tbsp 麵粉

2 cups 雞高湯

1/4 cup 酸奶油 (或鮮奶油或希臘優格)

1/2 to 1 tsp paprika 紅椒粉

鹽&黑胡椒調味

巴西里碎

 

direction:

1. 大碗或攪拌盆放入雞肉、1碗飯、1個蛋、洋葱泥、蒜泥、鹽、黑胡椒拌勻。

揉成2.54cm-3cm 球狀；(拇指和食指圈起來的大小)，粘麵粉備用。

2. 中火熱平煎鍋(不銹鋼最佳)加 2 Tbsp 底油煎肉丸，第一面4分鐘，翻過來加蓋再煎3分鐘或至全面金黃熟透，取出。

3. 原鍋中火加熱，放 2 Tbsp 奶油煮溶加 2 Tbsp 麵粉持續快速攪拌煮至金黃色(golden roux金油糊)

倒入2杯雞高湯繼續煮至濃稠

加1/4杯(4tbsp)酸奶油再煮

調味：1/2 tsp 紅椒粉、1/2 tsp 海鹽、1/8 tsp黑胡椒

小火煮sauce濃到可以包住肉丸，加巴西里碎或蒔蘿碎

 

配薯泥、麵條或泡菜

雞肉可切小塊用機器打爛

from Natasha's Kitchen

 

 

 

 

 

PAN-FRIED ARCTIC CHAR WITH TARRAGON CREAM SAUCE, CRISPY KALE & MUSHROOMS香煎北極紅點鮭佐羽衣甘藍香菇龍蒿奶醬

任何魚隨你喜愛

紅蔥頭碎1-2個(台灣得較小要3-4個)

大蔥1支(台灣蔥2支也可)蔥白切細蔥花

蒜碎1-2個

pan sauce steps:

1. 平底鍋熱底油+(紅蔥頭碎+蔥花+蒜碎)+a pinch of salt, sweat at a low heat(5mins)
2. +corn starch cook out(2mins)
3. add white wine ½ cup and reduce by half
4. chop tarragon cook out for 2 mins
5. add stock 100ml stir and reduce by half
6. strain out the sauce過濾(壓出原汁)back to the pan原汁回鍋
7. add cream加鮮奶油1/4杯略煮
8. finish with butter關火拌奶油2tsp至乳化
9. 加橘皮+巴西里碎

羽衣甘藍+鹽+橄欖油入烤箱180 ℃烤15min

score the fish, this keep the fish from curling捲曲

加點鹽

兩面煎至金黃

香菇切絲+蘆筍斜刀切1寸段少許油和鹽saute&tossing至熟

sauce放盤子正中央形成一個圓餅狀

魚放在上面

左右兩邊再放saute的香菇+蘆筍
this recipe is from stevescooking

Green chilli Stir Fry Pork Slices with Douchi辣椒炒肉

Green chilli Stir Fry Pork Slices with Douchi辣椒炒肉

ingredient

pork belly 150g

Boston butt 100g  marinate with 1/4tsp soy sauce
Green chilli 150g cut diagonally and put it on a sieve to shake off seeds
garlic slice 5g
ginger slice 5g
Douchi 1tbsp-Chinese black bean paste
soy sauce 1tsp
sugar 1tsp
chicken powder (to taste)

steps：

1、medium low heat the dry pan put chilli in, add a pinch of salt and press chilly to almost char and soft cause green chilli is difficult to flavor so it must cook first.when its done, ladle out and set aside.

 
2、same pan in medium low heat stir fry pork belly till it's lard out and shining, set aside put ginger, garlic and Chinese black bean paste in, stir fry till fragant.add lean meat turn the heat to high cook thoroughly, add chilli cook for a while and pour  soy sauce let it cook vigorously, add sugar and chicken powder (to taste), and it's done.

焦溜里脊 Deep Fried Pork Loin stir-fry with Spring Onion Sauce

豬里脊pork loin 200g (tenderloin works well)

醬油soy sauce 10g

烏醋black veniger 15g

紹興酒Shaoxing rice wine 10g(or yellow wine)

 

水¼ cup water~⅓ cup    

水澱粉 water starch適量corn starch 1 tsp soak in 2 tsp water

味精 Chicken powder  適量 to taste

濕澱粉 wet starch (half cups of starch soak in a cup more water, let it sit for hours, the starch will deposit in the bottom and become firm, use your hand grab it out of the water three times)

 

蔥末 Minced Spring Onion

薑末 Minced ginger

蒜末 Minced garlic

鹽 salt適量 to taste

1 egg

 

大里脊頂刀切4.5cm長 3cm寬 0.3cm厚

⒈pork loin slice into 4.5cmx3cm and 0.3cm thickness

碼味：豬肉加酒+鹽+濕澱粉+蛋白抓勻

⒉marinate: in a small ball conbime pork, pinch of salt,  water starch and one egg white

use your hand to mix it well(hand has temperature better than forks)

掛糊：再抓3塊沉澱在底部且變硬的濕澱粉與肉輕拌在一起；勿需用力

⒊coating: grab the wet starch three times to coat the pork as gently as possible

⒋deep frying first time 160 ℃ do not stir, put it in oil one by one until the coating is set

stir a little bit and drain

⒌deep frying second time 180 ℃ to crispy and golden brown, drain again

⒍hot the work, add 2 tbsp oil, put in ginger, garlic and Spring Onion stir-fry till fragrant,

add ⅓ cup water, salt,  Chicken powder , wine, soy sauce,veniger bring to boil

add water starch to thicken the sauce

⒎put the pork back the work, quickly toss it well in 10 seconds, serve

 

the step 7 do not cook too long as it will soften the pork.

 

 

 

豬里脊pork loin 200g (tenderloin works well)

醬油soy sauce 10g

烏醋black veniger 15g

紹興酒Shaoxing rice wine 10g(or yellow wine)

水¼ cup water~⅓ cup    

水澱粉 water starch適量corn starch 1 tsp soak in 2 tsp water

味精 Chicken powder  適量 to taste

濕澱粉 wet starch (half cups of starch soak in a cup more water, let it sit for hours, the starch will deposit in the bottom and become firm, use your hand grab it out of the water three times)

蔥末 Minced Spring Onion

薑末 Minced ginger

蒜末 Minced garlic

鹽 salt適量 to taste

1 egg

大里脊頂刀切4.5cm長 3cm寬 0.3cm厚

⒈pork loin slice into 4.5cmx3cm and 0.3cm thickness

碼味：豬肉加酒+鹽+濕澱粉+蛋白抓勻

⒉marinate: in a small ball conbime pork, pinch of salt,  water starch and one egg white

use your hand to mix it well(hand has temperature better than forks)

掛糊：再抓3塊沉澱在底部且變硬的濕澱粉與肉輕拌在一起；勿需用力

⒊coating: grab the wet starch three times to coat the pork as gently as possible

⒋deep frying first time 160 ℃ do not stir, put it in oil one by one until the coating is set

stir a little bit and drain

⒌deep frying second time 180 ℃ to crispy and golden brown, drain again

⒍hot the work, add 2 tbsp oil, put in ginger, garlic and Spring Onion stir-fry till fragrant,

add ⅓ cup water, salt,  Chicken powder , wine, soy sauce,veniger bring to boil

add water starch to thicken the sauce

⒎put the pork back the work, quickly toss it well in 10 seconds, serve

do not cook too long as this stage will soften the pork.