ingredients
As well as your roasted veg and roast chicken, you’ll need:
• 1 heaped dessertspoon plain flour
• a wine glass of red wine, white wine or cider, or a good splash of port or sherry
• 1 litre vegetable, chicken or beef stock, preferably organic
method
There are two things that make a good gravy: a vegetable trivet, which is the layer of vegetables in the bottom of your roasting tray that your meat sits on; and the juices from a roasted piece of good-quality meat.
As long as you always use a vegetable trivet and buy good-quality meat, your gravy will taste like heaven whether you use water or stock. Follow my method for making gravy and you’ll never look back.
To make your gravy
• When you come to make your gravy, your chicken will be covered and resting and you’ll have your tray of chicken juices and vegetable trivet in front of you
• Using a spoon, carefully remove 90 per cent of the hot fat from the tray by angling it away from yourself and scooping off the fatty layer that settles on top
• Put the tray back on the hob over a high heat
• Add the flour, stir it around and, holding the tray steady with a tea towel in one hand, use a potato masher to mash all the veg to a pulp – don’t worry if it’s lumpy
• You can rip the wings off the chicken and break them up into the tray to add more flavour at this point
• When everything is mixed and mashed up, add the alcohol to give a little fragrance before you add your stock (the alcohol will cook away)
• Keep it over the heat and let it boil for a few minutes
• Pour the stock into the tray, or add 1 litre of hot water
• Bring everything in the pan to the boil, scraping all the goodness from the bottom of the pan as you go
• Reduce the heat and simmer for 10 minutes, or until you’ve achieved the gravy consistency you’re looking for
To serve your gravy
• Get yourself a large jug, bowl or pan and put a coarse sieve over it
• Pour your gravy through the sieve, using a ladle to really push all the goodness through
• Discard any veg or meat left behind
• At this point you’ve got a really cracking gravy, and you can either serve it straight away or put it back on the heat to simmer and thicken up
• Depending on which meat I’m serving it with, I’ll add a teaspoonful of horseradish, mustard, redcurrant jelly, cranberry, mint or apple sauce – you certainly don’t have to, but I think the little edge of complementary flavour you get from doing this is brilliant
2011年12月21日星期三
duck
八寶全歸（八寶鴨）
這個八寶鴨材料豐富，糯米吸收了所有材料的精華，經過處理的栗子非常清甜，平衡了肉味，做冬有這個米鴨絕對豐足！
材料
米鴨 1隻、鹹蛋黃 1個、燒肉 3両、膶腸/臘腸各 1條、冬菇（浸軟） 5朵、栗子 10粒、雞湯適量、糖 2茶匙、乾蒜 3湯匙、糯米 4両
醃料：雞粉 1茶匙、老抽 1湯匙、胡椒粉 1/2茶匙、紹興酒 2湯匙
做法
1.栗子脫殼，下雞湯、糖，隔水蒸 45分鐘至腍身。
2.全鴨起出骨，以雞粉、老抽、胡椒粉、紹興酒抹勻醃 15分鐘。
3.糯米用雞湯浸 2至 3小時，瀝乾水，放隔篩隔水蒸 45分鐘。
4.將冬菇、膶腸、臘腸、燒肉切粒拌勻。
5.將糯米飯及（ 4）相間地釀入鴨內，中間放入鹹蛋黃及乾蒜，填滿後用竹籤封口。
6.燒滾油，下鴨以大火走油至金黃色，然後隔水以中火蒸 90分鐘，即可上碟。
這個八寶鴨材料豐富，糯米吸收了所有材料的精華，經過處理的栗子非常清甜，平衡了肉味，做冬有這個米鴨絕對豐足！
材料
米鴨 1隻、鹹蛋黃 1個、燒肉 3両、膶腸/臘腸各 1條、冬菇（浸軟） 5朵、栗子 10粒、雞湯適量、糖 2茶匙、乾蒜 3湯匙、糯米 4両
醃料：雞粉 1茶匙、老抽 1湯匙、胡椒粉 1/2茶匙、紹興酒 2湯匙
做法
1.栗子脫殼，下雞湯、糖，隔水蒸 45分鐘至腍身。
2.全鴨起出骨，以雞粉、老抽、胡椒粉、紹興酒抹勻醃 15分鐘。
3.糯米用雞湯浸 2至 3小時，瀝乾水，放隔篩隔水蒸 45分鐘。
4.將冬菇、膶腸、臘腸、燒肉切粒拌勻。
5.將糯米飯及（ 4）相間地釀入鴨內，中間放入鹹蛋黃及乾蒜，填滿後用竹籤封口。
6.燒滾油，下鴨以大火走油至金黃色，然後隔水以中火蒸 90分鐘，即可上碟。
2011年12月19日星期一
game hens
Ingredients
4 Cornish game hens
salt and pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary
3 tablespoons olive oil
24 cloves garlic
1/3 cup white wine
1/3 cup low-sodium chicken broth
4 sprigs fresh rosemary, for garnish
Directions
1.Preheat oven to 450 degrees F (230 degrees C).
2.Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
3.Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
4.Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.
4 Cornish game hens
salt and pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary
3 tablespoons olive oil
24 cloves garlic
1/3 cup white wine
1/3 cup low-sodium chicken broth
4 sprigs fresh rosemary, for garnish
Directions
1.Preheat oven to 450 degrees F (230 degrees C).
2.Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
3.Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
4.Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.
2011年12月17日星期六
Baked Camembert with Hazelnut Crust
round of Camembert (about 8 ounces), the top rind cut away and discarded, leaving the bottom and side rind intact
1 large egg, beaten lightly
1/4 cup fine fresh bread crumbs
1/4 cup finely chopped toasted and skinned hazelnuts
apple slices and toasted brioche as accompaniments
PreparationIn a shallow dish coat the Camembert well on all sides with the egg. In another shallow dish combine the bread crumbs and the hazelnuts, coat the Camembert well on all sides with the mixture, patting the mixture on to help it adhere, and chill it on a plate, covered, for 1 hour. On a baking sheet bake the Camembert rindless side up in a preheated 400°F. oven for 15 minutes, or until the crust is golden brown. Transfer the Camembert carefully to a platter and serve it hot with the apple slices and the brioche.
1 large egg, beaten lightly
1/4 cup fine fresh bread crumbs
1/4 cup finely chopped toasted and skinned hazelnuts
apple slices and toasted brioche as accompaniments
PreparationIn a shallow dish coat the Camembert well on all sides with the egg. In another shallow dish combine the bread crumbs and the hazelnuts, coat the Camembert well on all sides with the mixture, patting the mixture on to help it adhere, and chill it on a plate, covered, for 1 hour. On a baking sheet bake the Camembert rindless side up in a preheated 400°F. oven for 15 minutes, or until the crust is golden brown. Transfer the Camembert carefully to a platter and serve it hot with the apple slices and the brioche.
2011年12月11日星期日
christmas pudding
Prep Time: 45 minutes
Cook Time: 8 hours
Marinating Time: 12 hours
Total Time: 20 hours, 45 minutesIngredients:
•Serves 8 - 10 1lb /450g dried mixed fruit (use golden raisins/sultanas* , raisins, currants)
•1 oz /25 g mixed candied peel, finely chopped
•1 small cooking apple, peeled, cored and finely chopped Grated zest and juice
•½ large orange and
•½ lemon
•4 tbsp brandy, plus a little extra for soaking at the end
•2 oz /55 g self-raising flour, sifted
•1 level tsp ground mixed spice
•1 1/2 tsp ground cinnamon
•4 oz /110 g shredded suet, beef or vegetarian
•4oz /110g soft, dark brown sugar
•4 oz /110 g white fresh bread crumbs
•1 oz /25 g whole shelled almonds, roughly chopped
•2 large, fresh eggs
Preparation:
•Lightly butter a 2½ pint/1.4 litre pudding basin.
•Place the dried fruits, candied peel, apple, orange and lemon juice into a large mixing bowl. Add the brandy and stir well. Cover the bowl with a clean tea towel and leave to marinate for a couple of hours, preferably overnight.
•Stir together the flour, mixed spice and cinnamon in a very large mixing bowl. Add the suet, sugar, lemon and orange zest, bread crumbs, nuts and stir again until all the ingredients are well mixed. Finally add the marinaded dried fruits and stir again.
•Beat the eggs lightly in a small bowl then stir quickly into the dry ingredients. The mixture should have a fairly soft consistency.
•Now is the time to gather the family for Christmas Pudding tradition of taking turns in stirring, making a wish and adding a few coins.
•Spoon the mixture in to the greased pudding basin, gently pressing the mixture down with the back of a spoon. Cover with a double layer of greaseproof paper or baking parchment, then a layer of aluminum foil and tie securely with string.
•Place the pudding in a steamer set over a saucepan of simmering water and steam the pudding for 7 hours. Make sure you check the water level frequently so it never boils dry. The pudding should be a deep brown color when cooked. The pudding is not a light cake but instead is a dark, sticky and dense sponge.
•Remove the pudding from the steamer, cool completely. Remove the paper, prick the pudding with a skewer and pour in a little extra brandy. Cover with fresh greaseproof paper and retie with string. Store in a cool dry place until Christmas day. Note: The pudding cannot be eaten immediately, it really does need to be stored and rested then reheated on Christmas Day. Eating the pudding immediately after cooking will cause it to collapse and the flavours will not have had time to mature.
•On Christmas day reheat the pudding by steaming again for about an hour. Serve with Brandy or Rum Sauce, Brandy Butter or Custard.
Left over Christmas pudding can be reheated by wrapping tightly in aluminum foil and heating through in a hot oven.
Cook Time: 8 hours
Marinating Time: 12 hours
Total Time: 20 hours, 45 minutesIngredients:
•Serves 8 - 10 1lb /450g dried mixed fruit (use golden raisins/sultanas* , raisins, currants)
•1 oz /25 g mixed candied peel, finely chopped
•1 small cooking apple, peeled, cored and finely chopped Grated zest and juice
•½ large orange and
•½ lemon
•4 tbsp brandy, plus a little extra for soaking at the end
•2 oz /55 g self-raising flour, sifted
•1 level tsp ground mixed spice
•1 1/2 tsp ground cinnamon
•4 oz /110 g shredded suet, beef or vegetarian
•4oz /110g soft, dark brown sugar
•4 oz /110 g white fresh bread crumbs
•1 oz /25 g whole shelled almonds, roughly chopped
•2 large, fresh eggs
Preparation:
•Lightly butter a 2½ pint/1.4 litre pudding basin.
•Place the dried fruits, candied peel, apple, orange and lemon juice into a large mixing bowl. Add the brandy and stir well. Cover the bowl with a clean tea towel and leave to marinate for a couple of hours, preferably overnight.
•Stir together the flour, mixed spice and cinnamon in a very large mixing bowl. Add the suet, sugar, lemon and orange zest, bread crumbs, nuts and stir again until all the ingredients are well mixed. Finally add the marinaded dried fruits and stir again.
•Beat the eggs lightly in a small bowl then stir quickly into the dry ingredients. The mixture should have a fairly soft consistency.
•Now is the time to gather the family for Christmas Pudding tradition of taking turns in stirring, making a wish and adding a few coins.
•Spoon the mixture in to the greased pudding basin, gently pressing the mixture down with the back of a spoon. Cover with a double layer of greaseproof paper or baking parchment, then a layer of aluminum foil and tie securely with string.
•Place the pudding in a steamer set over a saucepan of simmering water and steam the pudding for 7 hours. Make sure you check the water level frequently so it never boils dry. The pudding should be a deep brown color when cooked. The pudding is not a light cake but instead is a dark, sticky and dense sponge.
•Remove the pudding from the steamer, cool completely. Remove the paper, prick the pudding with a skewer and pour in a little extra brandy. Cover with fresh greaseproof paper and retie with string. Store in a cool dry place until Christmas day. Note: The pudding cannot be eaten immediately, it really does need to be stored and rested then reheated on Christmas Day. Eating the pudding immediately after cooking will cause it to collapse and the flavours will not have had time to mature.
•On Christmas day reheat the pudding by steaming again for about an hour. Serve with Brandy or Rum Sauce, Brandy Butter or Custard.
Left over Christmas pudding can be reheated by wrapping tightly in aluminum foil and heating through in a hot oven.
2011年12月8日星期四
chocolate soft pudding-心太軟
係由焗爐控制的
食譜：
黑朱古力 85g
牛油 85g
蛋白 1.5隻
蛋黃 3個
糖 3湯匙
麵粉 3湯匙
裝飾糖霜 少許
做法：
梳乎厘杯杯底放一張牛油紙、杯邊掃一層牛油溶液
1)黑朱古力及牛油各自座溶，然後混合成朱古力漿
2)將蛋黃、蛋白、糖混合打勻至淡黃色，加入朱古力漿拌勻
3)篩入麵粉拌勻
4)朱古力麵糊倒入已掃牛油及已墊牛油紙既梳乎厘杯中、入雪櫃30mins
5)食既時候放入焗爐180度焗10~13分鐘，需視符火力
貼士：
可以睇下個蛋糕表面如果剛好凝結後焗多2分鐘
每個焗爐火力唔同所以要自已判斷，焗得太耐會變實
食譜：
黑朱古力 85g
牛油 85g
蛋白 1.5隻
蛋黃 3個
糖 3湯匙
麵粉 3湯匙
裝飾糖霜 少許
做法：
梳乎厘杯杯底放一張牛油紙、杯邊掃一層牛油溶液
1)黑朱古力及牛油各自座溶，然後混合成朱古力漿
2)將蛋黃、蛋白、糖混合打勻至淡黃色，加入朱古力漿拌勻
3)篩入麵粉拌勻
4)朱古力麵糊倒入已掃牛油及已墊牛油紙既梳乎厘杯中、入雪櫃30mins
5)食既時候放入焗爐180度焗10~13分鐘，需視符火力
貼士：
可以睇下個蛋糕表面如果剛好凝結後焗多2分鐘
每個焗爐火力唔同所以要自已判斷，焗得太耐會變實
2011年12月5日星期一
PRAGNANT FOOD TO BE AVOID
0
一、煙、酒、咖啡、濃茶
二、發物（過敏原）
如：蛤、牡蠣、干貝、蝦、蟹（易導致流產）、鴨肉、芒果、蛋白類、花生、核果、碗豆、等堅果類食物、水果類有荔枝、柑橘類、芒果、奇異果等。
三、生冷食物
如：生魚片、冰飲、生菜沙拉，未經殺菌易造成腹瀉，也影響呼吸器官。
四、刺激性食物
太鹹、辛辣、油炸、過度加工的食物、刺激性佐料（如咖哩、辣椒）、含鹽太高食物（如罐頭、豆腐乳）。
五、會消除體內異常細胞的食物
如：薏仁（利水滲濕，中醫認為會影響羊水量或子宮收縮），吃多容易流產；只適宜產後食用（加強代謝、去水腫）。
六、有破血功效的食物
如：豬肝，易造成早期流產；豬肝適宜產後，有排惡露、廢血之功效。
七、會影響荷爾蒙分泌的食物
如：韮菜、生麥芽，只適宜產後退奶食用
一、煙、酒、咖啡、濃茶
二、發物（過敏原）
如：蛤、牡蠣、干貝、蝦、蟹（易導致流產）、鴨肉、芒果、蛋白類、花生、核果、碗豆、等堅果類食物、水果類有荔枝、柑橘類、芒果、奇異果等。
三、生冷食物
如：生魚片、冰飲、生菜沙拉，未經殺菌易造成腹瀉，也影響呼吸器官。
四、刺激性食物
太鹹、辛辣、油炸、過度加工的食物、刺激性佐料（如咖哩、辣椒）、含鹽太高食物（如罐頭、豆腐乳）。
五、會消除體內異常細胞的食物
如：薏仁（利水滲濕，中醫認為會影響羊水量或子宮收縮），吃多容易流產；只適宜產後食用（加強代謝、去水腫）。
六、有破血功效的食物
如：豬肝，易造成早期流產；豬肝適宜產後，有排惡露、廢血之功效。
七、會影響荷爾蒙分泌的食物
如：韮菜、生麥芽，只適宜產後退奶食用
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