威廉安格斯第二十五課:烤南瓜餡塔，普羅旺斯燉菜，摩洛哥燉扁豆

主廚示範:

我的廚房實作:

Ratatouille是普羅旺斯的一道家常菜，主要就是把各種蔬果一起放入這道料理

而它剛好也是我最愛的電影[料理鼠王]的英文翻譯

所以我特地在家裡跟著電影的方式烹調了起來

只要有心 你就是廚神!

Pumpkin Timbale 烤南瓜餡塔 

Ingredients:  

·         1 Egg, 25ml Cream, pinch nutmeg, 450g  Pumpkin, salt and pepper

Method:

·         Steam pumpkin until tender, puree and return to heat to dry out

·         Weigh the pumpkin puree, it should be 240g

·         When cooled add egg, cream, nutmeg and season

·         Place in well buttered timbale moulds

·         Steam until set approx. 30-40 minutes

·         Leave for 10 minutes in the moulds before turning out

Ratatouille 法式雜菜燴/普羅旺斯燉菜

Ingredients:

·          20ml Veg oil, 1 tbs Tomato paste, 1 tbs White wine, 50g Onion,  50g Zucchini, 50g Eggplant, 50g Capsicum, red and green(four vegs are  cut into 1& 1/2 cm cubes) , 1 stick Oregano, 1 Tomato, concasse , 1 clove slice garlic, water, salt, pepper

Method:

·         Heat sauce pan and add oil

·         Sauté onion

·         Add all vegetables and sauté

·         Add  tomato paste, then add wine, water, salt and pepper

·         Add tomato concasse then serve

·         Do not over cook

Moroccan Braised Lentils 摩洛哥燉扁豆

Ingredients:

·         Chermoula :  1 tsp Cumin seeds, roasted, 1/2 tsp Coriander seeds, roast, 1/2 tsp Paprika, pinch Salt & Pepper, 20ml Olive oil, 1/2 Garlic clove, slice, 1/2 Chilli, seeded slices, 1/2 Lemon, juiced

·         Lentils:  40ml Olive oil, 80g Lentils, du puy, 1 Cinnamon stick, 15g Preserved lemon( skin only), fine dice, 250ml Vegetable stock, 50g Onion, 50g Onion , diced, 4 stalks Thyme, 100g Potato, diced 2 cm, 80g Carrot, diced 2 cm, 150g Crush tomatoes, tinned, 100g Pumpkin, diced 2cm

·         Garnish:  1 tbs Flat leaf parsley, rough chop, 1 tbs Coriander, rough chop, 1/4 tsp Ground ginger, to serve Yoghurt, 1 Tortilla

Method:

·         Chermoula:

·         Put all ingredients in a mortar and grind to a paste

·         Put the lentils in a pot with 3 times their volume of cold water, add onion, thyme and cinnamon. Bring to boil and simmer 20 minutes

·         When cooked drain the lentils and remove the onion, cinnamon and thyme

·         Heat olive oil in a saucepan add onion, potato, carrot and sauté to golden brown. Add chermoula and stir to coat all the vegetables. Add tomatoes, preserved lemon and stock, simmer for 8 minutes

·         Add lentils and pumpkin and simmer for a further 5-10 minutes

·         Check for seasoning

·         Carefully place the tortilla in a hot fryer so it floats flat

·         Take a ladle and gently lower the tortilla until it is completely

·         Submerged fo form a basket

·         Fry until it holds its shape and drain well

·         Serve the braised lentils in a basket with yoghurt and garnish with coriander and parsley