~~~MKR~~~讨论帖

jiayan1412

从今天开始，晚上７：３０，７频道新出来一个节日　ＭＹ　ＫＩＴＣＨＥＮ　ＲＵＬＥＳ．　
喜欢的朋友，来这里每天讨论一下吧．
我会把每天的比赛菜的做法帖上，方便大家讨论和学习

jiayan1412

Entree
Turmeric Crusted Barramundi With Fresh Tzatziki

Serves: 4

Ingredients:
4 x 120gm fresh barramundi fillets, skin on
1/2 tablespoon cornflour
1 tablespoon ground turmeric
olive oil
fresh sprigs of dill to garnish
tzatziki
150g Greek Yoghurt
½ Lebanese cucumber, grated
1/2 teaspoon lemon juice
1/2 clove of garlic, minced
sea salt, to taste
ground white pepper, to taste

salad
1 cup wild rocket leaves, washed
4 sun-dried tomato halves, finely sliced
1/2 cup beansprouts
1/2 small carrot, julienned
1/2 small Spanish onion, finely sliced
1 tablespoon extra virgin olive oil
1 teaspoon lemon juice


Method
1. To prepare the tzatziki, using your hands, squeeze excess juice from cucumber. Combine cucumber and remaining ingredients in a medium bowl. Refrigerate until required.
2. To prepare the Barramundi, ensure the fillets are clear of all bones and scales. Sift the cornflour and turmeric together onto a plate.
3. Pre heat a heavy based frying pan to moderately hot. Pour enough oil in the pan to just coat the bottom. Coat the fillets with the flour and turmeric mix. Shake off any excess and place into the pan presentation side down. Cook for 2 minutes. Turn and cook for about a further 2 minutes or until just cooked through. This will depend on the thickness of your fillets.
4. Meanwhile, place all the salad ingredients into a bowl and toss to combine. Season with salt and pepper.
5. Divide the salad over four plates and place the fish on top. Generously spoon the tzatziki over the fish and garnish with the fresh dill. Drizzle over a little extra virgin olive oil and serve immediately.

[ 本帖最后由 jiayan1412 于 1-2-2010 23:05 编辑 ]

jiayan1412

ＭＡＩＮ
Rib Eye Fillet Served On Mustard Kipfler Mash With Fresh Green Beans And Red Wine,
Port And Onion Jus

Serves: 4

Ingredients
2 teaspoons olive oil
4 x 150 g beef rib eye steaks
400 g fresh green beans, top and tailed
25 g butter
jus
1 tablespoon olive oil
2 medium brown onions, finely chopped
4 eschalots, finely chopped
1 medium carrot, finely chopped
1 field mushroom, finely chopped
2 sprigs thyme
2 bay leaves
1 litre good quality red wine
150 ml tawny port
sea salt and freshly ground black pepper, to taste
mustard kipfler mash
500g kipfler potatoes
1 egg yolk
60 g butter
2 teaspoons Dijon mustard
100 ml hot milk

Method:
1. To prepare the jus, heat the oil in a large saucepan. Add the onions, eschalots, carrot, mushroom, thyme and bay leaves. Cook, stirring, until the vegetables are soft and slightly caramelised. Add the wine and port. Bring to the boil.
2. Boil gently until reduced by half. Season with salt and pepper. Reduce heat and simmer for a further 5 minutes. Remove from heat.
3. To make the mash, place the potatoes into a large saucepan of cold salted water. Bring to the boil and boil until very tender. Drain. Cool slightly and peel. Pass the potatoes through a tamis, potato ricer or fine sieve into a serving dish. Add the mustard and slowly mix through the milk. Just before serving, quickly whisk through the egg yolk. Season with salt and pepper.
4. Meanwhile, heat oil in a heavy based frying pan. Add steaks. Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm. Transfer steaks to a plate. Stand, covered, for 5 minutes. Pour off excess juices from the rested steaks into the jus.
5. Bring jus to the boil. Reduce heat and simmer until desired consistency is reached. Strain into a jug.
6. Cook the beans in boiling salted water for 1-2 minutes or until crisp and just tender. Drain. Toss with butter and season to taste.
7. Spoon a generous amount of the mashed potato onto four plates and divide the beans equally on top, place the steak over the beans and pour over the hot jus. Serve immediately.
8. Note, you will have some jus leftover. Refrigerate in an airtight container, for up to 1 week or freeze for up to 2 months.

[ 本帖最后由 jiayan1412 于 1-2-2010 23:05 编辑 ]

jiayan1412

Dessert
Lime Cheesecake Topped With A Dollop Of Fresh Cream

Lime Cheesecake Topped With A Dollop Of Fresh Cream

Serves: 8-10

Ingredients:
3 x 250 g packets cream cheese, softened
220g caster sugar
1/4 teaspoon vanilla extract
zest and juice of 2 limes
3 eggs
1 egg yolk
125 ml pouring cream
fresh lime wedges and double cream, to serve
cheesecake base
1 x 250g packet nice or granita biscuits
2 tablespoons brown sugar, firmly packed
125g unsalted butter, melted


Method:
1. To prepare the cheesecake base, process biscuits and sugar in a food processor until fine crumbs form. Add butter and process until combined. Press mixture over the base of a 22cm non-stick springform tin. Use a palette knife smooth the base. Chill for 1 hour.
2. Preheat oven to 220°C.
3. Using an electric mixer, beat cream cheese, sugar, vanilla, lime zest and juice in a bowl until just smooth. Add eggs one at a time, beating until just combined. Add egg yolk and beat until just combined. Stir in cream. Pour mixture into tin over crumb base.
4. Bake on lowest shelf for 10 minutes. Reduce the temperature to 150°C and bake a further 25-30 minutes or until mixture is almost set.
5. Cool cheesecake in oven with door slightly ajar. Cover and refrigerate for 4 hours or overnight.
6. Cut into generous slices and serve with a fresh lime wedge and double cream.

dofach

喜欢的朋友，来这里每天讨论一下吧．

jiayan1412

今天是ＮＳＷ的一组，律师和警察．
色拉觉得不错．甜点切的不一样大小，太 味道好也没用了．
主菜肉确实小了点 土豆泥搞那么多，

其他组评分也太夸张了点，都给５．６分，唉，评委都给７．８分的

西皮二黄

j版的这个话题好啊~
每次看电视里的洋食节目,很有食欲很想做
可是那些食材调料．．．眼花缭乱,听不懂看不明白更不敢品尝
以后可以上这贴来求教了!

jiayan1412

Risotto Of Lobster With Vanilla And Truffle
Serves: 4

Ingredients:
40ml olive oil
80g unsalted butter
1/2 brown onion, finely chopped
1 large clove garlic, finely chopped
250g arborio rice
1/2 cup dry white wine
1 litre fish stock
1 tablespoon toasted pine nuts
sea salt and ground white pepper, to taste
2 uncooked small lobster tails in shell (400g)
1 vanilla bean, split lengthways
1 tablespoon truffle oil
1 bunch asparagus, thinly sliced lengthways
1 bunch chives, thinly sliced, to garnish

Method:
1. Poach the lobster tails in salted boiling water for 3-4 minutes. Remove and cool slightly. Carefully remove all the shell. Cut the tail meat into 1/2cm thick slices.
2. To prepare the risotto, heat a large heavy based saucepan to moderately hot. Add the oil and 50 grams of the butter then add the onion and garlic and allow to soften and become translucent. Add the rice and sauté for 1-2 minutes.
3. Add the white wine and cook until almost evaporated. Add 1 cup of the stock. Cook, stirring, over a low heat. Continue adding stock in 1 cup batches, stirring, until stock is absorbed after each addition. Remove pan from heat and stir in nuts. Season with salt and pepper.
4. Just before the risotto is ready, brown remaining butter with vanilla bean and truffle oil in a heavy based saucepan. Add the lobster meat. Cook, stirring, over a medium heat until just heated through.
5. Blanch the asparagus in boiling salted water. Drain. Arrange four pieces of asparagus on four plates to create a square border. Spoon risotto in centre and top with a generous amount of lobster and sauce. Garnish with chives.

Chef's Tips:
1. If lobster is unavailable, try substituting with 300g of uncooked, peeled prawns.
2. Risotto requires constant attention, so make sure you have all your ingredients ready and prepared before making this dish.
3. To speed up the cooking process of risotto, ensure your stock or cooking liquid is hot. This will allow the rice to absorb it quicker.
4. Leftover risotto? No problem – remove stalks from field mushrooms and chop finely. Stir chopped stalks and a little cream or milk into risotto (it goes thick once cold) and spoon into mushroom cavities. Brush with olive oil and cook in a moderate oven (180C) for about 20 minutes or until mushrooms are tender and filling is hot.

jiayan1412

Trout Ravioli

Ingredients:
dill and extra saffron, to garnish
trout filling
400g trout fillet, skin and all bones removed
olive oil, for brushing
sea salt and ground white pepper, to taste
1/2 egg a, lightly whisked egg
pinch of black salt
pasta dough
3 cups semolina pasta flour
4 eggs
1/2 teaspoon table salt
1/2 tablespoon olive oil
1/2 g saffron threads, dissolved in 15 ml hot water
1 egg yolk, whisked, for brushing

sauce
400 ml thickened cream
2 teaspoons olive oil
25g butter
1 medium spanish onion, finely sliced
1 large garlic clove, finely chopped
1/2 cup white wine
2 zucchini, grated
2 tablespoons drained capers
1 tablespoon lemon juice

Method:
1. To prepare the trout filling, lightly brush the fillets with olive oil and season with salt and pepper. Grill for 1-2 minutes ensuring the fillets are still raw in the centre. Refrigerate to cool before mixing through the whisked egg and black salt.
2. To prepare the pasta dough, place flour on a clean dry surface. Make a well in the centre and add the eggs, salt, olive oil and saffron. Using your hands, mix together to form a dough. Cover with plastic wrap and refrigerate for 30 minutes.
3. Meanwhile, to prepare the sauce, bring cream to boil in a medium saucepan. Simmer until reduce by half. Heat the oil and butter in a medium heavy based frying pan. Add the onion and garlic. Sauté until soft and translucent. Add wine and cook until reduced by half. Add zucchini. Cook, stirring, for 2 minutes. Add the reduced cream and remaining ingredients. Bring to the boil. Simmer for 2 minutes. Season to taste. Remove from heat. Cover to keep warm.
4. Roll out the dough on a lightly floured surface until 1cm thick. Run dough through your pasta machine at the widest setting. Repeat, gradually decreasing the width of the rollers until the dough is 1/8" thick.
5. Using a 4-5cm round pasta cutter, cut four rounds from the dough. Place a tablespoon of filling in the centre of two rounds and brush the edges with the egg yolk. Place another round on top and lightly press the edges together to seal. Repeat to make 12 ravioli.
6. Cook the ravioli in batches, in a large saucepan of boiling salted water for 1-2 minutes or until al dente.
7. Divide ravioli among four serving plates and generously spoon over the cream sauce. Garnish with a few sprigs of fresh dill and a little saffron.

Chef's Tips:
1. Black salt is sometimes called lava salt and can be bought from specialty shops. It is been combined with charcoal to give it it’s black colour. Substitute with regular salt in this recipe.
2. Capers are the grey-green buds of a Mediterranean shrub. You can buy them salted or pickled in brine, so always rinse thoroughly before use.
3. This wonderful cream sauce would also be great served with grilled steak, chicken or fish.
4. Try and make pasta in a cool environment, so the dough does not dry out.
5. When cooking pasta, fresh or dried, always use a large saucepan of boiling water. If the pan is too small, the pasta will stick together.

jiayan1412

Chocolate Cake


Serves: 8-10

Ingredients:
675g dark chocolate, in small pieces
450g unsalted butter, soft
675g caster sugar
10 eggs
poached pears
4 beurre bosc pears, peeled, cored and halved
1 cinnamon stick, broken
100g brown sugar
crème fraiche, to serve
extra cocoa for dusting
1/2 teaspoon black salt to garnish crème fraiche
sprigs of fresh mint to garnish

Method:
1. Pre heat your oven to very slow (120°C).
2. To prepare the poached pears, place pear halves into a small casserole dish. Add cinnamon, sugar and enough water to cover pears. Cover with foil and cook for about 4 hours or until very tender. You may need to add a little extra water during cooking so pears do not burn. Check every hour. Remove pears. Cool. Refrigerate, covered, until required.
3. To prepare the cake, preheat oven to 160°C. Grease a 20cm round springform tin. Line base with baking paper.
4. Stir chocolate and butter in a medium bowl, over a saucepan of simmering water until melted and combined. Remove from heat and cool for 10 minutes.
5. Whisk together eggs and sugar until pale and creamy. Fold in the slightly cooled chocolate mixture in two batches.
6. Pour the mixture into the prepared pan. Place into a roasting pan and add enough boiling water to come halfway up side of cake pan. Cook in the centre of the oven for 55 minutes. Remove cake pan from roasting dish. Cool. Refrigerate overnight.To serve, remove side of cake pan. Generously cut the cake into slices and place onto plates. Spoon over a generous amount of creme fraiche and garnish with black salt. Place a pear half on each plate. Dust a little cocoa onto the plate and garnish with a sprig of fresh mint.

Chef's Tips:
1. The beurre bosc pear is in season from March to November, and is a medium to large pear. Sweet and juicy, it’s one of the best all-rounders for cooking.
2. It is important to cool the chocolate mixture before mixing with the eggs and sugar. If it is too hot, you will end up with scrambled eggs.
3. If black salt is unavailable, try garnishing the crème fraiche with a little grated chocolate.
4. Cooking in a waterbath protects the cake or dessert from the direct heat of the oven, helping to ensure a moist result.
5. This kind of rich chocolate mousse cake would also be delicious served with canned black cherries or a quick espresso sauce.

jiayan1412

今天的巧克力蛋糕得到了10分,满分.
相信只要是今天看过节目的,都想马上尝尝. 大家有兴趣做做看吗?
这2个人昨天给别人5分,今天也拿了5分. 总的来说,很花哨,很花心思.不过前2道菜真的是很差劲
期待明天的节目了.

jiayan1412

Seafood Tasting Plate

Ingredients
Fresh Moreton Island oysters with ginger and lime drizzle

* 4 fresh oysters, shucked and in their shells
* fresh lime wedges, to garnish
* ginger and lime drizzle
* 1/4 teaspoon finely grated fresh ginger
* zest and juice of 1 lime
* 1 tablespoon fish sauce
* 1/2 teaspoon chopped fresh coriander
* 1 teaspoon caster sugar

Scallops with Mango Salsa and Prosciutto Dust

* 4 fresh scallops in shell, roe removed
* olive oil, to brush
* Prosciutto dust, for serving

* Mango Salsa

* 1/2 fresh mango, finely diced
* 1 tablespoon mirin
* 1/2 tablespoon grated palm sugar
* 1/2 tablespoon fish sauce
* 1/2 small red chilli, deseeded and finely chopped
* 1/2 tablespoon finely chopped fresh mint

Mud crab Salad

* 1/2 red chilli, deseeded and finely chopped
* 1/2 green chilli, deseeded and finely chopped
* 1/2 clove garlic, crushed
* 1 coriander stem and root
* 1/2 tablespoon grated palm sugar
* 1 tablespoon fish sauce
* juice of 1 lime
* 4 cherry tomatoes, finely chopped
* 1/3 cup fresh bean sprouts
* 2 lychees, finely chopped
* 1/2 tablespoon finely chopped peanuts,
* 1/4 cup fresh coriander leaves
* 200g fresh moreton bay mud crab,cooked and shredded
* Extra fresh coriander leaves,to garnish

Crispy Bay Prawn wontons with Thai dipping sauce

* 8 fresh wonton wrappers
* vegetable or canola oil for deep frying
* Wonton filling
* 200g uncooked bay prawns, peeled, deveined and finely chopped
* 1/2 spring onion, finely sliced
* 1 teaspoon fresh coriander leaves
* 1/4 teaspoon finely chopped fresh ginger,
* 1/2 teaspoon shao hsing wine (Chinese cooking wine)
* 1/2 teaspoon light soy sauce
* 1/2 teaspoon oyster sauce
* pinch of white sugar
* dipping sauce
* 1/2 cup rice wine vinegar
* 1/3 cup white sugar
* 1/2 tablespoon fish sauce
* 1 large red chilli, deseeded and finely sliced
Method
Fresh Moreton Island oysters with ginger and lime drizzle



1. To prepare the ginger and lime drizzle, whisk all ingredients together.

2. Just before serving, spoon a little over each oyster and garnish with a wedge of fresh lime. Serve immediately.



Scallops with Mango Salsa and Prosciutto Dust



1. To prepare the salsa, combine all ingredients in a medium bowl.

2. Pre heat a heavy based frying pan to moderately hot. Lightly brush the scallops with olive oil and quickly sear 30 seconds on each side. Remove from heat immediately.

3. Spoon a little mango salsa onto each scallop shell and place one scallop on top, sprinkle with prosciutto dust. Serve immediately.

Tip: Proscuitto dust is available from delicatessens and gourmet kitchen shops. If unavailable, grill proscuitto until crisp. Cool then pulse in a processor until a dust forms.



Mud crab Salad



1. Using a mortar and pestle, pound chilli, garlic, coriander root, palm sugar, fish sauce and lime juice to a rough paste. Place into a mixing bowl and combine with cherry tomatoes, beansprouts, lychees, peanuts and coriander leaves.

2. Just before serving, add mud crab meat and gently stir through. Divide the salad over four plates and garnish with extra fresh coriander leaves. Serve immediately.



Crispy Bay Prawn wontons with Thai dipping sauce



1. To prepare the dipping sauce, bring vinegar and sugar to boil in a medium saucepan. Reduce heat and simmer for about 15 minutes or until reduced by half. Remove from heat and stir through fish sauce and chilli.

2. To prepare the wonton filling, combine all ingredients in a mixing bowl. Spoon filling into centre of each wonton wrapper and brush edges with a little water. Gather edges around filling and pinch to seal.

3. Deep fry the wontons until golden brown. Remove and drain on paper towel. Serve immediately with dipping sauce.

Notes
1. Mirin is a sweet Japanese cooking wine.
2. To help with the preparation of these dishes, make dressing and salsas in advance. Refrigerate, covered, up to 1 hour.
3. If you buy fresh, live crabs, kill them as humanely possible. Freeze for at least 2 hours before cooking in boiling water. To obtain the meat, twist off the claws and legs. Prise off the undershell, discard the spongy gills from the body and cut the undershell in two. Pick out the body meat, breaking the shell as needed. Crack the claws and legs and pull out the meat.
4. Scallops lend themselves to quick cooking. If over cooked, they shrivel and become tough. They are cooked as soon as the flesh becomes opaque.
5. If you like your food spicy, leave the seeds and membranes in the chillies

jiayan1412

Lemon Myrtle Lamb Back Strap With Rice Pilaf and Minted Pea Salad
Ingredients
* 12 small vine ripened tomatoes
* 2 tablespoons olive oil
* sea salt and freshly ground black pepper, to taste
* 4 lamb back straps, trimmed
* olive oil, for brushing
* 2 tablespoons lemon myrtle dukkah
* Lemon myrtle infused olive oil, to drizzle
Pilaf
* 1 tablespoon olive oil
* 1/2 brown onion, finely chopped
* 2 cups long grain rice
* 2 cups chicken stock
* 2 cups water
pea salad
* 150g fresh snow peas
* 150g fresh sugar snap peas
* 150g frozen baby peas
* 1/3 cup finely chopped fresh mint
* 1 tablespoon white wine vinegar
* 1 teaspoon sugar
* 2 tablespoons olive oil
* 80g feta, crumbled
* 1/4 cup flaked almonds, toasted
Method
1. Preheat oven to 140°C.

2. Place the tomatoes onto a baking paper lined baking tray. Drizzle with olive oil and season with salt and pepper. Cook for 1 1/2 hours. Remove and keep warm until required.

3. To prepare the pilaf, heat the oil in large saucepan. Add the onion. Cook, stirring, until soft. Add rice. Cook, stirring, for 1 minute. Stir in stock and water. Bring to the boil. Simmer, covered, for about 15 minutes or until rice is almost tender. Remove from heat and stand, covered, for 10 minutes. Just before serving gently mix through the tomatoes.

4. To prepare the pea salad, blanch all peas in boiling water for 60 seconds. Drain and refresh in iced water. Drain. Place mint, vinegar, sugar and olive oil in a screw top jar. Shake well. Divide the peas among four small ramekins and generously spoon over mint dressing. Top with crumbled feta and toasted almonds. Place to one side until required.

5. Preheat oven to 180°C.

6. Brush lamb with olive oil and roll in dukkah. Season with salt and pepper. Cook in a hot frying pan, in two batches, for about 30 seconds on each side to seal. Cook in the oven for a further 5 minutes. Stand, covered, for a further 5 minutes. Slice thickly.

7. Divide the pilaf among four serving plates. Top with lamb and drizzle with lemon myrtle oil. Serve with pea salad.

Notes
1. This easy pea salad would also be delicious served as part of a buffet, picnic or barbecue.
2. Dukkah is an Egyptian specialty made from roasted nuts and spices. If you have any leftover, dip bread into olive oil and then into the Dukkah for a tasty snack or use it to sprinkle over salads or mix with mayonnaise for a dip.
3. ‘Sealing’ meat seals in the juices and keeps it moist during cooking. ‘Resting’ meat after cooking allows those juices to settle. The juices of unrested meat will escape into a pool on your plate.
4. To help ensure lamb is brown and crusty on the outside, yet still pink and tender in the centre, bring meat to room temperature before cooking and use a very hot pan.

jiayan1412

Panna Cotta with Champagne Strawberry Jelly, Summer Fruit Salad and Sabayon
Ingredients
crushed honey macadamia's, to garnish
Panna cotta:
1 1/2 tablespoons powdered gelatine
1/3 cup caster sugar
200ml thickened cream
1/2 cup milk
1 teaspoon vanilla extract
Champagne and strawberry jelly:
1/2 tablespoon powdered gelatine
1/2 cup Sirromet Sparkling wine
200g strawberries, chopped
1 teaspoon lemon juice
1/3 cup caster sugar
Sabayon:
4 egg yolks
1/3 cup sweet white wine/marsala
1/3 cup sugar
1/2 teaspoon orange zest
Summer fruit salad:
1/2 cup fresh blueberries
1/2 cup fresh mulberries
1/2 cup fresh strawberries.
8 sprigs micro mint
1/2 tablespoon icing sugar
Method
1. To make the panna cotta, sprinkle the gelatine and sugar over combined milk and cream in a small saucepan. Stir over a low heat, without boiling, until gelatine and sugar dissolve. Stir in extract. Strain and cool to room temperature. Pour into four serving glasses (1-cup/250ml glasses). Refrigerate until set.

2. To prepare the jelly, sprinkle the gelatine over the wine in a small saucepan. Stir over a low heat until gelatine dissolves. Remove from heat and cool slightly.

3. Process half the strawberries with the lemon juice and sugar into a puree. Stir puree and remaining strawberries into wine mixture. Divide strawberry mixture among glasses, over top of set panna cotta (it is important panna cotta layer is fully set). Refrigerate until set. To prepare the sabayon, whisk all the ingredients in a large bowl over a saucepan of barely simmering water until thick and creamy. Remove from heat.

4. To make the fruit salad, combine all ingredients in a small bowl. Generously spoon the sabayon into each panna cotta and top with the fruit salad and honey macadamias. Serve immediately.

Notes
1. We used powdered/dried gelatine in this recipe, but it is also available in sheet form know as leaf gelatine. 3 teaspoons of powdered gelatine (8g /one sachet) is approximately equivalent to 4 gelatine leaves.

2. Try varying the berries according to what is in season â

jiayan1412

昨天的羊排只有3分 和上周的2分....
不知道 今天有什么差错吗

jiayan1412

Twice Baked Gorgonzola Souffles W Caramelized Pear and Vermouth
Ingredients
2 bosc pears, peeled and cored
1 tablespoon caster sugar
50g melted butter

Souffles
60g butter
50g plain flour
250ml warm milk
85g Gorgonzola cheese, mashed into pieces
1 tablespoon grated parmesan cheese
1/2 tablespoon finely chopped fresh parsley
6 eggs, separated
Salt and ground pepper, to taste
1 1/2 cups cream
1/2 cup sweet Vermouth
Method
1. Pre heat oven to 180°C.

2. Cut pears into 1/2 cm slices. Toss with sugar and butter. Arrange in a single layer on a baking paper lined oven tray. Cook for about 15-20 minutes or until golden. Remove from oven. Cover to keep warm.

3. To prepare the soufflés, lightly grease four ovenproof dishes (¾ cup/180ml capacity). Melt butter in a medium saucepan. Add flour. Cook, stirring, over moderate heat, for 1 minute. Gradually stir in the milk. Cook, stirring, until sauce boils and thickens. Remove from heat. Stir in the cheeses, parsley and egg yolks. Season with salt and pepper. Transfer mixture to a large bowl.

4. Whisk egg whites until soft peaks form. Fold quickly into cheese mixture in two batches. Divide mixture among dishes and slightly smooth surface of each soufflé.

5. Place dishes in a baking dish and pour in enough hot water to come half way up side of dishes. Cook for about 20 minutes until well puffed and golden. Remove ramekins from water and stand for 5 minutes (they will deflate and look wrinkled).

6. Gently ease soufflés out of moulds and into an individual buttered oven dish, pour over combined cream and vermouth. Return to the oven for a further 15 minutes. When re puffed and golden brown, remove from oven and serve immediately with caramelised pears.

Notes
1. Pears and soufflés can be prepared up to end of step 5 up to 6 hours in advance. Store, covered, in refrigerator. Reheat pears in a moderate oven for about 5 minutes and finish soufflés with step 6, increasing cooking time if necessary to ensure soufflés are hot.
2. Gorgonzola is a creamy Italian blue cheese with a mild, sweet taste. For a sharper taste you could try using Roquefort or for a complete change use goats cheese.
3. Grease ovenproof dishes with a little melted butter or use an olive oil cooking spray if you prefer a healthier option.
4. Cheese soufflés and caramelised fruit are a match made in heaven. Try using apples or even peaches for a fruity change.

jiayan1412

Confit Duck Breast with Spiced Cous Cous, Wilted Greens and Sour Cherry and Star Anise Sauce
Ingredients
4 duck breasts
sea salt and ground white pepper, to taste
1 1/2 litres duck fat, melted
2 bunch en choy or asian greens of your choice, leaves separated
sesame oil, if desired

Spiced couscous
1 1/2 cup couscous
50g butter, chopped
1/2 cinnamon quill
2 pinches Chinese 5 spice powder
1 1/2 cups boiling water

sour cherry and star anise sauce
1 x 185g jar black sour cherries in juice
3 star anise
1 cup duck or chicken stock
1 teaspoon orange zest
2 bay leaves
Method
1. Pre heat oven to 90°C.

2. Season the duck with salt and pepper. Place into a 10-cup baking dish. Pour over duck fat - be sure all the duck is submerged. Cook for 1 hour. Remove from oven and allow duck to cool in fat.

3. To prepare the couscous, place couscous into a medium heatproof bowl. Stir remaining ingredients in a large jug until butter melts. Pour mixture over couscous. Stand, covered, for 5 minutes before fluffing with a fork. Cover to keep warm until required.

4. To prepare the sauce, bring all ingredients to the boil in a medium saucepan. Simmer for 6-7 minutes or until slightly thickened and sauce-like. Remove from heat. Cover to keep warm until required.

5. Pre heat a heavy based frying pan to moderately hot. Add the duck breasts skin-side down. Cook until golden before turning over and cooking a further minute or two. Remove from heat and drain on absorbent paper. Slice thickly.

6. While the duck is cooking, cook the en choy in boiling salted water for 1 minute. Drain and season with salt and pepper. Add a few drops of sesame oil if desired.

7. Divide couscous among four serving plates and arrange duck breast on top. Place the en choy on the side and spoon a generous amount of sauce over the top of the duck. Serve immediately.

Notes
1. Confit is a French term used to describe food cooked very slowly in deep fat, then stored in the cooled and solidified fat which seals and preserves it until needed. It produces a rich and delicious result.
2. Duck fat is available fresh from butchers and also preserved in tins from gourmet food shops.
3. Star anise is a dried star-shaped seed pod with a fragrant aniseed flavour. It is also available in ground form if you are unable to find the whole pods.
4. Couscous is a wonderful, easy, quick-cooking grain that makes a great change from rice and is perfect as a base for salads. Use stock instead of water to ensure a flavoursome result. It can also be prepared up to a day in advance. Store, covered, in the refrigerator.
5. Asian vegetables such as en choy, bok choy or pak choy need very little cooking or they will go limp and lose their flavour. Add to stir-fries at the last minute or shred and use raw in Asian salads.

jiayan1412

Kulfi Brulee With Pistachio and White Chocolate Macaroons and Raspberry Compote
Ingredients
600ml Cream 6 Cardamom Pods, Slightly Ground 1 Vanilla Pod, Split Lengthways 10 Egg Yolks 1/2 Cup Caster Sugar 1/4 Cup Pistachio Kernels, Crushed 2 Tablespoons Caster Sugar, Extra
Compote 1 Punnet Fresh Raspberries 1 Tablespoon Caster Sugar

Macaroons 130g Icing Sugar 110g Pistachio Kernels 2 Egg Whites 65g Caster Sugar 4 Drops Green Food Colouring

Ganache
100g white chocolate
50ml cream
1/2 cup pistachio kernels, crushed
Method
1. To prepare the brûlée, place cream, cardamom and vanilla pods into a saucepan. Bring to the boil. Simmer gently for 2 minutes and strain. Using a knife remove remaining seeds from the vanilla pod and return to the cream.

2. Beat egg yolks and sugar in a large bowl until light and foamy. Whisk in cream in two batches. Return mixture to saucepan and simmer, stirring, for a further 1-2 minutes or until thickened. Remove from heat and stir through crushed pistachios. Divide mixture among four heatproof dishes and allow to cool before placing into the refrigerator overnight.

3. To prepare the compote, stir raspberries and sugar, in a small saucepan, over a low heat until almost boiling. Transfer mixture to a small heatproof bowl. Refrigerate until required.

4. Preheat oven to 140°C.

To prepare the macaroons, process icing sugar and pistachios until finely ground and combined. Triple sift into a large bowl. Set aside.

5. Whisk egg whites until soft peaks form then add caster sugar slowly until mixture is glossy and thick. Stir in pistachio mixture and food colouring in two batches.

6. Spoon mixture into a piping bag fitted with a 1.5cm round nozzle and pipe 4cm rounds, 2cm apart, onto a greased baking paper lined baking tray.

Let the uncooked macaroons stand until a light crust forms then bake for 15 mins and set aside until cool.

7. To make the ganache, bring the cream to the boil in a small saucepan. Remove from heat. Add chocolate and stir until chocolate has melted and mixture thickens Refrigerate until almost set. Stir through crushed pistachios. Sandwich macaroons with ganache.

8. Before serving the brûlée, sprinkle over extra caster sugar and using a blowtorch carefully caramelize the sugar until golden, return to the refrigerator to cool.

9. Place each brûlée onto a plate and place a macaroon to the side. Carefully spoon the compote onto the plate and serve immediately.

Notes
1. Kulfi is traditionally a frozen Asian dessert. Here the custard is left unfrozen to produce a velvety creamy brûlée.
2. Ganache is a mixture of chocolate and cream and can be used as a base for mousses or as a sauce or filling for cakes and biscuits. Prepare up to a day in advance and store, covered, in the refrigerator. Bring to room temperature before using.
3. If you do not have a blow torch to melt the sugar topping of a brûlée, simply cook under a hot grill until lightly browned.
4. When combining egg whites and sugar to make meringue based desserts e.g. macaroons, always add sugar to beaten egg whites very gradually. Wait for each spoonful to dissolve before adding the next. This will help result in a smooth glossy finish rather than a rough grainy one.

jiayan1412

没有想到出现了更低的分数....

CHLOE_GIRL

哇，好吸引啊，呜呜，可惜我家装了HK电视，妈妈是电视霸，我就N久没能看本地的电视了……
还有就是看到一大堆英文，有点晕……呜呜，可是看到图片就有打开金山快译的冲动了！