Duck Breast with Orange Sauce
呢個係Le Creuset 跟 Nellie 學既, 靈魂係個汁...
酒醋1/4杯, 糖3湯匙, 牛肉湯2杯, port酒2湯匙, Marmalade 3湯匙, 1隻橙既皮 (因為牌子唔同, 請一路煮汁一路試味, 禾自己整既時候係用左1.5杯雞湯就夠, 又用多左marmalade既)
先用酒醋 (白酒醋/紅酒醋 都可以) + 糖 煮杰; 加雞湯 (或牛肉湯/菜湯), 2匙port酒, 煮煮煮剩1/3既份量...最後加marmalade....仲有d橙皮添 (禾一路煮一路係個腦入面想起呢一句廣告對白)
將隻橙起肉
另外...下次都係等有姐姐黎之前一日整呢個鴨胸...d 油彈到周圍都係, 抹死禾
Salad
呢個Caesar沙律汁係Rachel's Kitchen 學既, 又係個醬汁先係靈魂...
要用blender既, 白酒醋+蛋黃打打打, 加olive oil 打打打, 再加魚柳仔, 水瓜Seed, 蒜頭, 檸檬汁打打打....最後加sour cream 同mustard, 以s/p調味. 其實係要加埋芝士一齊打既...不過禾買漏左, jumpsad
打好既醬汁可以放雪櫃3幾日既...
個沙律只係得羅馬生菜, 小蕃茄同煙火腿片....呢隻火腰片亦係第一次試, 唔夠香呢
幾健康 xddd
禾的晚餐!
呢個 grill pan 之前開倉買左,但就係怕好似妳咁情形,實抹餐C!終於讓左俾人 lu
ReplyDelete[版主回覆01/11/2011 22:23:00]都係煎鴨, 多油先會周圍彈...之前整牛扒都巧OK架呢
皮向下煎5分鐘, 反轉再煎5分鐘 >>>> Oh..太耐啦....每邊2mins之後入oven, 200-220C x 4mins就very good ~~
ReplyDelete[版主回覆01/11/2011 22:23:00]下次跟呢個時間去整先得, tks tks
welldone~ arm禾~~~ 口水ing... 巧想食~
ReplyDelete[版主回覆01/11/2011 22:24:00]真係幾巧味, 你要唔要個"橙汁"份量?
你要唔要個"橙汁"份量? 要要要要要, pls mail to me~~
ReplyDelete[版主回覆01/12/2011 10:00:00]禾加左係上面啦, 呢個係Le Creuset Open cooking class, 公開個份量都問題不大啦...
禾禾禾都想要橙汁做法 可唔可以Pm 禾 thxxxxxxxxxx
ReplyDelete最後一張碟碟好令令(^^)
[版主回覆01/12/2011 10:00:00]禾加左係上面啦, 呢個係Le Creuset Open cooking class, 公開個份量都問題不大啦...
你有無收習d duck fat 留番下次用呀? 我睇到你的菜式都好想吃呀!!
ReplyDelete[版主回覆01/12/2011 09:59:00]矛留丫, duck fat 唔知什麼原因巧深色, 可能...燶左...
你終於調到個好味橙啦~~~
ReplyDelete[版主回覆01/12/2011 13:09:00]yeah~
嘩正丫,禾要做呢個慘汁汁~
ReplyDelete[版主回覆01/13/2011 18:28:00]你係鴨, 又整鴨...真係慘汁汁囉...
呢堂我都上學 不過仲未報到名
ReplyDelete[版主回覆01/21/2011 14:59:00]係啦, 巧難報名, 巧快就full了, 呢一堂禾都係"汁死雞"既.