威廉安格斯第二十六課:酪梨天婦羅捲佐芫荽優格醬，胡蘿蔔雪茄捲佐番茄西洋梨醬，希臘脆餅佐茄子醬

主廚示範:

我的廚房實作:

今天課程的主題和水果和蔬菜  ，想當然爾  ，我們就做了一個全素中餐

話雖如此，卻學到了很不同的料理手法，很好玩也很有趣

美味健康 100分!

Tempura avocado roll with coriander yogurt 酪梨天婦羅捲佐芫荽優格醬

Ingredients:

·  1/2 Avocado cut into 4 equal wedges, 1/4 Red capsicum sliced into 4 strips, 4 Vietnamese leaves, 8 Spinach leaves, 1/2 Eggplant, medium. 1 clove Garlic, minced, 1 Shallot, finely sliced, salt

Tempura Batter:

·  Salt & Pepper , 1/2 cup Rice flour, 5g Baking powder, 2 Coriander roots, 80ml cold water

Coriander Yogurt:

·  1/4 cup Coriander leaves, chopped, 1/8 cup Mint leaves, chopped, 1/4 Chilli, chopped, 1 tsp Lemon juice, 50ml Yoghurt

Method:

·  Blanch the capsicum strip and refresh in cold water, set aside

·  Quickly blanch the spinach leaves, drain well and set aside

·  Slice the eggplant vertically into 4*2mm slices

·  Sprinkle evenly with salt and set aside for 15 mins, wash thoroughly and then pat dry

·  Place a Vietnamese mint leaf & two spinach leaves onto each eggplant slice

·  Spread with a tiny amount of the garlic & scatter with some shallots

·  Place a red capsicum strip & an avocado wedge across the eggplant

·  Roll up firmly & secure with a toothpick

Tempura Batter:

·  Mix the rice flour with the rest of the ingredients

·  Lightly dust each roll with flour & then coat evenly with the rice flour batter

·  Scatter over with some almond flakes & then place into the deep fryer

·  Cook until a light golden colour, drain well & cut each roll in half to serve

Coriander Yogurt:

· Combine all ingredients and mix well

Carrot cigar with tomato and pear relish 胡蘿蔔雪茄捲佐番茄西洋梨醬

Tomato and Pear Relish Ingredients:

·  2 Tomatoes diced, 50g Onion diced, 2 Pear diced, 1/2 Chilli, halved, 1/4 Green capsicum diced, 1/2 Orange zest, 10g Ginger grated, Pinch Salt & Pepper , 5 ml Veg oil, 50g Brown sugar, 10ml Cider vinegar

Carrot and Date Cigar Ingredients:

·  85g Carrot, peeled and grated and squeezed of juice, 20g butter, 50g diced onion, 30g ricotta cheese, 1/2 egg beaten, 1 tsp Basil chopped, 30g Dates, fresh, de-stoned and finely diced, 2 sheets filo pastry, melt butter, pinch cumin ground, salt and pepper

Method:

Tomato and Pear Relish:

·  Sauté onion

·  Add all ingredients into a pot simmer until thick

·  Cool place in container until needed

Carrot and Date Cigar:

·  Gently sauté the grated carrot in butter until softened, then transfer onto absorbent paper in a bowl

·  Sweat the onion until soft and add to the carrot with the cheese, egg, basil, dates and seasoning

·  Mix well together and check for flavour

·  Brush each sheet of filo pastry with melt butter and fold in half

·  Arrange 1/2 of the carrot mix onto each of the filo pastry and roll up

·  Brush over with melt butter, sprinkle with poppy seeds and place cigar onto a baking tray

·  Cook at 180 degree until golden in colour, approx. 15 mins

Babaganoush with Pita Crisps希臘脆餅佐茄子醬 

Ingredients:

·          1 eggplant,20ml lemon juice, 1 clove  garlic, 5ml Tahini, 20ml olive oil, pinch paprika powder, salt, pepper, 1 pita

Method:

·         Roast whole eggplant, wait until cool down, peel the skin off

·         Take the soft eggplant flesh& lemon juice& garlic& Tahini & seasoning ,blender, then cover and put into fridge

·         Take one pita ,brush with olive oil, seasoning and sprinkle paprika powder, then cut into wedges, then put into oven for baking approx. 5 mins

·         Serve pita and babaganoush together