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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