威廉安格斯第十九課：炸豬肉餛飩，起士菠菜三角餃，鮭魚黃瓜塔，臘腸豆泥塔，日式鮭魚壽司卷

我的廚房實作：

今天的廚房忙翻天

要做各式各樣的手指小點心

所以漏拍很多照片  哭哭

Pork wontons

Ingredients:

·       70g pork mince, Pinch Chinese five spice powder, 5 ml Soy sauce, 1 Water chestnut, chopped fine, 6 Wonton wrapper, 1 clove Garlic, 2 tsp Coriander, chopped, 1 slice Ginger, grated, 2 Spring onion, finely sliced

Method:

·       Mix together the pork mince, coriander, ginger, garlic, spring onion, 5 spice, soy and water chestnut

·       Place the wontons wrapper on the bench. Shape the pork mix approx. 1 tbs each to a round ball and place in the centre of the wonton wrapper

·       Fold the edges over the top and press together firmly

·       Deep fry. Serve hot, with a soy sauce for dipping

Spinach and Feta Cheese Triangles

Ingredients:

·       30g spinach, 20g butter, 20g feta cheese, 15 g onion, Pinch Nutmeg, 1 sheet Filo pastry

Method:

·       Remove stalks, wash and roughly chop the spinach

·       Wilt the spinach in a hot sauté pan and cool

·       Squeeze out the excess moisture

·       Finely dice the onion

·       Sweat the onion, leave to cool

·       Mix spinach, feta and onion together in a bowl, add seasoning and nutmeg

·       Brush the filo sheet with clarified butter

·       Cut the sheet across into 6 equal strips

·       Fold the triangles parcels as shown in the demo and brush with a little melted butter

·       Place on a baking tray and bake in a hot oven until golden brown

Tartare of Salmon on Cucumber

Ingredients:

·       70g Salmon fillet , 1 Shallot, finely chopped, 1 tsp Dill, finely chopped, 1/4cm piece Continental cucumber , trace Salt, 1 tsp Baby capers, 1 tsp Olive oil, trace Freshly ground pepper

Method:

·       Remove any skin, bones and blood line from the salmon fillet

·       Finely dice the salmon, brunoise styly

·       Add dice shallot, capers, lemon juice, olive oil and dill

·       Season with salt and pepper

·       Taste and adjust seasoning

·       Slice the cucumber into 4 mm round slices

·       Spoon a small amount of the tartare onto the cucumber slices and garnish with a sprig of dill

Hummus piped on Melba Toast

Ingredients:

·       20g soft butter, 25ml Lemon juice, 2 cloves Garlic, 200g Can of chickpeas, drain well ( reserve 20ml the liquid) , 15ml Tahini, 1/4 spoon Salt, 1 chorizo, crouton

Method:

·       Slice the chorizo into six pieces and cut julienne ,put into a pre heat oven, cover by baking paper

·       Make six round shape  croutons and put into a pre heat oven

·       chickpeas, drain well , reserve 20ml the liquid

·       rub the skin off the peas and discard

·       squeeze the paste from the garlic cloves and discard any dry husk

·       blend all ingredients thoroughly in a food processor until a smooth paste is formed

·       correct the taste

·       Put the  croutons, chorizo and hummus together and garnish with chorizo

Sushi Maki – Salmon & Omelette

Ingredients:

Sushi rice

·       50ml Rice wine vinegar, 30g Sugar, 420g or 2 cup Short grain rice, 10g salt, 600ml water

Omelette

·       4 eggs, 1/4 tsp  Instant dashi, 1tsp Soy sauce, 1/2 tsp Sugar, 2 tsp Mirin, spray Oil

Maki sushi

·        1 Nori, thin strip Daikon radish, pickled, trace Wasabi, sushi rice, 1 thin strip cucumber, omelette

Dipping sauce

·       20ml Soy sauce, light, 3 pinch wasabi

Method:

Sushi rice

·       Combine vinegar, sugar and salt in a pot, heat to dissolve, remove from heat, do not boil

·       Wash rice under running water until the water run clear, strain the rice and resting for 30mins

·       Place the rice and 300ml water into a pot; bring to boil, and then turn down to very low simmer

·       Cover with a tight fitting lid and cook for 15 mins

·       Remove from the heat, but leave the cover on for 5 mins

·       Turn the rice into a roasting tray or large flat tray and pour the vinegar mixture over the rice

·       Use a spoon to cut and lift the rice so each grain is coated with the liquid, fan the ruce to cool it down as fast as possible to get that nice sheen

Omelette

·       Mix together the egg, dashi,soy, salt, mirin and sugar. Whisk to smooth & strain into another bowl

·       Warm the fry pan and add oil

·       Add the strain mixture in the pan and place in pre heat oven at 165 degree until set

·       Remove from pan and let it cool down

Maki sushi

·       Place nori sheet shiny side down onto a sushi mat

·       Cover with rice about 1.2 cm thick leaving the top edge exposed

·       Light thin smear with wasabi paste

·       Cut omelette in long square flat sheet and place on rice

·       Cut peeled and seeded cucumber in long square beams and place on omelette