Crusted Rack of Lamb

Herb and Panko- Crusted Rack of Lamb with Fennel Risotto
Ingredients

Serves: Prep: 15min |Cook: 50min |Total: 1hr 5min

FOR THE LAMB:
1 cup panko (japanese) bread crumbs
1 tablespoon finely chopped fresh sage leaves
2 teaspoons finely chopped fresh rosemary leaves
2 tablespoons finely chopped fresh mint leaves, plus more for garnish
1 teaspoon red-pepper flakes
Kosher salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
2 (6-rib) frenched racks of lamb (1 1/2 pounds each), trimmed of all but a thin layer of fat, rinsed and patted dry
3 tablespoons dijon mustard

FOR THE RISOTTO:
6 cups homemade chicken broth, or quality store-bought
2 whole star anise
1 teaspoon coriander seeds
2 tablespoons extra-virgin olive oil
1 small onion, finely diced
1 fennel bulb, halved, cored, and sliced
1 cup arborio or carnaroli rice
Kosher salt and freshly ground black pepper
1 cup dry white wine, such as pinot grigio
1 tablespoon unsalted butter
1 cup grated Parmesan cheese
Directions

1.To make the lamb: Preheat the oven to 375°F.
2.In a wide shallow dish, combine the bread crumbs, sage, rosemary, mint, and red-pepper flakes. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Drizzle in 2 tablespoons of the oil and rub the bread crumb mixture with your fingers to evenly moisten. Set aside.
3.Season the lamb on all sides with a generous amount of salt and pepper. You should see the seasoning on the meat. Coat a large, wide ovenproof skillet with the remaining 2 tablespoons oil and place over mediumhigh heat. Lay the lamb racks in the hot oil, fat side down. Sear on all sides, turning with tongs, for 3 minutes, or until well-browned. Carefully remove the lamb from the skillet and brush the mustard all over the meat. Dredge the lamb in the bread crumb mixture, being sure to coat evenly.
4.Return the lamb to the skillet and transfer to the oven. Bake for 15 to 20 minutes, or until the internal temperature of the lamb reads 130°F when an instant read thermometer is inserted into the meat. Remove the lamb from the oven, cover with aluminum foil, and let rest before cutting into the chops.

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5.To make the risotto: In a medium pot, combine the broth, star anise, and coriander over medium-low heat and keep warm.
6.Coat a large, deep skillet with the oil and place over medium heat. When the oil is hot, add the onion and fennel. Cook, stirring, for 4 minutes, or until the vegetables are soft. Add the rice and stir for 1 or 2 minutes, or until well-coated. Season with salt and pepper. Stir in the wine and simmer for 1 minute to evaporate the alcohol.
7.Pour in 1 cup of the warm broth. Stir with a wooden spoon until the rice has absorbed all of the liquid. Keep stirring while adding the broth little by little, allowing the rice to absorb the liquid before adding more. Cook for 20 minutes, or until the rice is tender but slightly firm to the bite. Remove from the heat and stir in the butter and cheese.
8.(directions continue in Recipe Notes)

Recipe Notes
To serve, divide the risotto among 4 plates, top with a lamb chop, and garnish with mint.

Christmas dinner

Soft shell crabh with egg roe salad
Bake Camembert with pear brown sugar n cramberry
pumpkin soup
French bread with pesto sauce
Roast pig cheek
Quailpp
Roast lamb chop
Roast vegetable
Pasta connal
Eggnog
Chocolate cake

荷葉飯

荷葉飯 (
材料 :

1. 荷葉 1片, 水草 1絛

2. 搖柱 ４ 粒, 冬菇 5 粒, 茶樹菇 1 兩, 虾米 2 兩, 白果 10 粒, 雞肶肉 2 只, 雞蛋 2 只, 莞茜 1棵, 白飯 5 碗

調味料 : 鹽 少許, 老抽 2.5湯匙

做法 :
荷葉浸軟，用滾水略拖備用
白果預先煮熟備用
搖柱, 冬菇 , 茶樹菇 用水浸開備用
雞肶肉切粒略醃
雞蛋煎熟切絲
放油炒雞肶肉, 再放其餘材料炒香, 最後放白飯, 加老抽 2.5 湯匙略炒
試味, 可自己 調味
炒熟的材料, 放荷葉內用水草包好, 大火蒸約 20 分鐘即成ｏ 打開荷葉放莞茜同吃, 飯味特別香！
心得 : 其實荷葉飯的材料, 大家可以自由發揮, 用什麼也可以!

slow cook salmon

Ingredients
Serves: 12

• 1 teaspoon canola oil
• 1 large salmon fillet, skinless and boneless (about 3 pounds)
• 1 1/2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• About 1 cup combined bread crumbs and ground hazelnuts (from 1 slice bread and 1/4 cup hazelnuts processed in a food processor)

Salsa Mayonnaise
• 4 ounces sun-dried tomatoes packed in oil (about 3/4 cup)
• 3/4 cup fresh store-bought salsa
• 1/4 teaspoon salt
• 2 cups mayonnaise
• 3 tablespoons chopped fresh chives
• 1 cup coarsely chopped fresh herbs (a mixture of parsley, tarragon, chives, and chervil)


Preparation
Heat the oven to 200 degrees.

Oil the platter you will use for cooking and serving the salmon with the canola oil.

Arrange the salmon on the platter and sprinkle it with 3/4 teaspoon salt and 1/2 teaspoon pepper.

Turn the salmon over and sprinkle it with the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper.

Sprinkle the hazelnut-crumb mixture on top of the fillet.

Bake for 40 to 45 minutes, until the salmon is barely cooked.

Meanwhile, for the mayonnaise:
Put the sun-dried tomatoes and their oil in a food processor with the salsa.

Process until smooth.

Transfer to a small bowl and mix in the salt, mayonnaise, and chives.

When the salmon is done, remove it from the oven and sprinkle the chopped herbs on top.

Serve warm or at room temperature with the sauce.

Make Ahead
The fish can be made 1 to 2 hours ahead.

The sauce can be made up to 1 day before and refrigerated

gelato

Ingredients
2 cups milk 1 cup heavy cream 4 egg yolks 1/2 cup sugar

Directions
In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.

crunch cake

脆脆焦糖 (Sponge Toffee)
材料:

100g砂糖

25g粟膠/粟米糖漿 (corn syrup)

25g水

5g梳打粉 (baking soda, bicarbonate of soda)


做法:

(1) 用一個長柄小鍋 (不用易潔), 加人砂糖, 粟膠和水拌勻



(2) 中火煮滾約5分鐘, 期間不用攪拌, 糖慢慢會變得較稠, 顏色變成淺黃









(3) 繼續用中火煮, 期間拿起鍋的長柄慢慢搖一下, 確保焦糖顏色均勻, 直至糖變成金黃色便離火



(4) 一手加入梳打粉, 另一手用木匙快速拌勻約20秒, 期間不要停手, 直至膨脹減慢, 快手倒入已鋪好焗爐紙的焗盆內



(5) 靜待約15分鐘焦糖已完全冷卻後, 將它放入密實袋內封好, 用麵掍輕輕打碎至每粒約手指頭大小, 即成為脆脆焦糖


小貼士:

(1) 煮焦糖全程約為10分鐘, 但由於每個爐具的火力不同, 就算同是中火, 火力也會不同, 所以時間不能作準, 最好憑顏色斷定, 如果用易潔鍋, 鍋本身的顏色難以斷定煮焦糖顏色的轉變, 故宜用普通有柄小鍋

(2) 煮焦糖的頭5分鐘, 糖漿看起來顏色不會有改變, 只是質地略稠, 期間不要動它; 要小心糖漿一開始變為淡黃色, 很快顏色便變深成金黃色, 淺啡色, 茶色, 所以要小心看着, 一變成金黃色便要離火, 否則做成的脆脆焦糖已燶

(3) 離火的意思是熄火並移離爐具

(4) 煮好成金黃色的焦脆有餘力, 一加入梳打粉後熱力會持續煮焦糖, 所以煮焦糖至金黃色便可以, 待拌勻梳打粉後便剛好成焦糖, 如果將焦糖煮至淺啡色甚至茶色, 一加入梳打粉後熱力便會將焦糖煮燶有苦味

(5) 梳打粉的作用是做出那脆脆焦糖的一個個小孔, 形成脆脆的特質, 所以一加入梳打粉便要快手攪拌, 確保拌勻, 而且時間太久的話, 鍋的餘溫會令焦糖變燶

(6) 脆脆焦糖做好後連密實袋放於存氣的密實盒內保持香脆

(7) 剩下的脆脆焦糖除了可以伴雪糕外, 還可以代替咖啡糖來調咖啡, 咖啡會變成焦糖咖啡, 帶一點Starbuck Caramel Machiato味道

(8) 沾有焦糖的用具如小鍋和木匙只要用水浸約15分鐘, 糖便會溶掉方便清洗

戚風蛋糕

材料:

3隻蛋黄

4隻蛋白80g 砂糖 (分成2份, 各40g)
少許幼鹽

50g 低筋麵粉

40ml 鮮奶

50g菜油 (或橄欖油)

做法:

(1) 蛋白加一半份量的砂糖(40g) 和幼鹽隔水加熱至38oC (人體體溫為37-38oC, 所以用手感覺到微暖便可), 一邊用打蛋器拌勻, 讓其熱度均勻, 離火; 用電動打蛋器快速打蛋白, 蛋白的體積會慢慢變大, 氣泡開始多而細少, 打至蛋白的紋路慢慢清楚, 而且消散的時間減慢, 轉慢速續打至企身備用

(2) 將蛋黄和餘下的砂糖隔水加熱至38oC (人體體溫為37-38oC, 所以用手感覺到微暖便可), 一邊用打蛋器拌勻, 讓其熱度均勻, 離火

(3) 以電動打蛋器快速打蛋至均勻, 加入牛油和鮮奶, 稍稍拌勻後開動電動打蛋器攪拌均勻 (否則蛋漿會彈出來)

(4) 將低筋麵粉一次過篩入, 用刮刀由盆邊放入, 沿盆邊像畫圓圈般手勢, 再反手摺入麵粉, 不斷重複直至攪拌均勻 (動作要快, 切記輕手, 否則會破壞蛋糊的細泡, 焗好的蛋糕便不夠鬆軟)

(5) 將1/3蛋白拌入麵糊中拌勻, 再將其餘拌入蛋糊內, 輕手而快速地用刮刀拌勻

(6) 倒入焗模內 (蛋糊流下來時呈絲帶狀), 放入已預熱170oC的焗爐內焗約25分鐘


戚風蛋糕步驟圖


裝飾

材料:
400g 鮮忌廉

15g砂糖


做法:

(1) 砂糖加鮮忌廉打起作裝飾用

(2) 戚風蛋糕橫切成兩半, 中間塗忌廉, 再將忌廉均勻塗上蛋糕面

(3) 臨吃前伴以脆脆焦糖

lemon grass

香茅檸檬茶
材料：香茅(2支)50g、檸檬2片(切碎)、斑斕葉(香蘭葉)1片、蔗糖(片糖)適量
功效：開胃消積
做法：
1. 香茅洗凈，切成1寸長，拍扁。
2. 斑斕葉(香蘭葉)洗凈切成1寸長。
3. 檸檬切碎。
4. 將香茅、斑斕葉(香蘭葉)置入鍋中加入800cc清水煮沸，再慢火煮上20分鐘，然後加入檸檬和蔗糖即可當茶飲(冷熱皆宜)。