威廉安格斯第三十五課:煎炸小羊排,羊肉咖哩,煎羊肉環,羊肉餅包起士餡

主廚示範:



我的廚房實作:





澳洲羊肉不得不稱讚

肉的質地口感適中而且沒有很重的惱人羊騷味

羊肉依年齡分類如下 ,通常越老味道越重 , 價格也越便宜 :

Spring Lamb: 3-4 months 小羊3-4個月

Lamb: Young sheep, up to 12 months 壯年成羊最多到12個月

Mutton: Older sheet,over 10 months  超過10個月稱成羊

Hogget: 10-18 months, castrated male or female with 2 incisor teeth 10-18個月大的去勢公羊或者長兩顆門羊的母羊


今天的羊肉餅包起士餡大受好評

不但完整無破損

而且皮薄料實在

應該是我突發奇想加了顆蛋白取代水

像膠水一樣讓絞肉更為黏合  也讓主廚不斷稱讚  well down!



而羊肉咖哩的調味與火候都掌握洽當  Good Job!

我果然很適合廚房阿~~~


Lamb Cutlets Coated in a Rosemary and Lemon Crumb 煎炸小羊排 

Ingredients:
Ÿ   2  Lamb cutlets , 50g Fresh Bread Crumbs, Sprig of Rosemary, 1/2 Lemon Zest, 100g Seasoned flour, 1 Egg, 50ml Milk, oil
Method:
·          If necessary gently flatten cutlets to achieve even thickness for even cooking
·         Organise and prepare the crumbing set
·         Make the fresh breadcrumbs by removing crusts from white bread and cutting into large
·         Process in a food processer
·         Remove leaves from the rosemary sprig and finely chop
·         Zest lemon and gently mix the zest and chopped rosemary through the crumbs
·         Coat only the lamb meat in four and shake of the excess
·         Dip in egg wash and allow to drain
·         Place in bread crumb mix carefully coat both sides.
·         Make sure the lamb bones are clean
·         Place crumb cutlets in the fridge for a minimum of 15 minutes to set
·         Heat oil in a fry pan
·         Fry cutlet golden brown and drain on absorbent paper
·         Serve

Roganjosh Curry 羊肉咖哩

Ingredients:
·         300g Lamb leg diced, 1 bay leaf, 3 whole cloves, 3 Green Cardamom, 1 Cinnamon Stick, 1 Medium Onion diced, 1/2 tsp Tumeric, 1/2 Chilli Powder, 1 &1/2 Ground Coriander, 1 tsp Fresh Ginger(granted),1 tsp Fresh Garlic (crush),1 Tomato Chopped,1tbsp Tomato Paste, 2 tbsp Coriander leaves(roughly chopped)
Method:
·         Heat enough oil to cover the base of the pan until almost smoking
·         Add bay leaves, cloves, green cardamom and cinnamon stick
·         Add the onions and salt
·         Add the ginger and garlic to the pan and fry until soft then add the powdered spices
·         Add a little water to stop the spices burning
·         Add tomato paste and cook, then add the chopped tomatoes, a pinch of salt and stir to combine
·         Simmer for a few minutes to allow the flavour to develop
·         Turn the heat up high and add meat
·         Stir well so that all of the meat pieces are coated with spice mix and the meat is sealed by the heat
·         Garnish with tomato, ginger and coriander sprig

Rosettes/ Noisettes 煎羊肉環 

Ingredients:
·          3cm wide and trussed lamb
Method:
·         Spread oil, salt and pepper on trussed lamb
·         Grilled until ready to eat, serve

Lamb Kibbeh(  or kubbeh, kebbah or kubbi) 羊肉餅包起士餡 

Ingredients:  
·         100g Burghul( white, fine grade), 300g Lamb(minced twice), 1/2 Onion(pureed), 1/4 tsp Allspice, 1/4 Cinnamon (ground), 1/4 Chilli Powder, Salt and Pepper
·         Filling: 70g Mozzarella (grated), 40g Pine Nuts, 1/4 Onion(finely diced) ,pinch Allspice, 1 tbsp Parsley(finely chopped), Salt& Pepper
·         Yoghurt dipping sauce:90 ml Plain Yoghurt, 30ml Tahini Paste, 1/2 Lemon(juiced), 1/2 Garlic clove, 1/2 tsp Salt
Method:
·         Soak the burghul in cold salted for 15 minutes, then squeeze out as much water as possible
·         Mix the lamb, pureed onion, burghul , spices and seasoning in a bowl to a soft paste
·         Add a little cold water to help bind the ingredients if necessary
·         Refrigerate the mix for a minimum of 30 minutes
·         Fry the pine nuts in olive oil until golden brown
·         Sweat the diced onion
·         Mix mozzarella, onion, pine nuts, parsley, allspice, salt and pepper together
·         Roll the lamb paste into a smooth ball and make an indentation in it with your finger
·         Shape into a hollow shell, making it as thin and even as possible
·         Place a teaspoon of the filling inside and wet the edges of the opening with cold water
·         Pinch the opening closed to form a football shape
·         Refrigerate until ready to cook
·         Deep fry, turning frequently to a deep golden brown colour all over

·         Drain well and serve hot with yoghurt dipping sauce

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