正文
一直潜水，跟这里的高手学了很多好菜。这几天很贪吃西餐，今晚就做了两个菜，一个正餐，一个饭后甜点。由于太饿了，照片拍得很一般，但觉得味道太好了，觉得一定要和大家分享。_(a)
main course_Duck breasts in limoncello with carrot and celeriac mash
main course_Duck breasts in limoncello with carrot and celeriac mash
dessert_mango mousse
下面是菜谱，主餐是从BBC food 网站找到的，是意大利餐。
Duck breasts in limoncello with carrot and celeriac mash
Ingredients
4 boneless duck breasts
2 large lemons or fruit relating to liqueur used
250ml/8fl oz limoncello
50g/2oz butter
2 tbsp olive oil
salt
freshly ground black pepper
For the carrot and celeriac mash
4 carrots, peeled and chopped
1 celeriac, peeled and chopped into chunks
olive oil to taste
salt
freshly ground black pepper
Method
1. Pat the duck breasts dry and place them in a shallow dish.
2. Peel the lemons with a potato peeler so you get ringlets of lemon zest, then squeeze the juice from them.
3. Scatter the lemon ringlets over the duck pour over the juice and limoncello and leave to marinate for about 30 minutes.
4. Remove the duck from the marinade, dry on kitchen paper and season well all over with salt and pepper. Do not discard the marinade.
5. Clarify the butter in a large frying pan by letting it melt, then when it begins to foam, carefully lifting off the foam with a tablespoon, leaving just the clear, golden liquid. Add the olive oil.
6. When it is hot, place the duck breasts in the pan, skin-side down, and seal well on both sides.
7. Reduce the heat and cook for about 12 minutes, turning the duck over from time to time. This will give you medium-cooked duck, which I think is ideal for this dish.
8. Now turn the heat up high, pour in the marinade and let it evaporate, turning the duck over and giving the pan a shake from time to time - this will help the sauce thicken.
9. As soon as the sauce has thickened, remove the pan from the heat and place the duck breasts on a chopping board. Leave to rest for about five minutes, then cut them into slices, arrange on four plates or one serving dish and pour over the sauce.
10. To make the carrot and celeriac mash, boil the vegetables and strain off the liquid using a piece of muslin.
11. Return to the pan, season with salt and pepper and a drizzle of olive oil, and puree with a hand blender.
12. Serve with the limoncello duck.
甜品芒果慕斯也很正， 并且很容易做。
Mango mousse
Ingredients
2 mongoes
75 g (3 oz) icing sugar
Sifted juice of 1 lime or ½ lemon
2 teaspoons gelatine, soaked in 2 tablespoons cold water
300ml (1/2 pint) double cream, whipped
Lime or lemon rind strips, to decorate
Method
1. cut the mangoes in half lengthways, scoop out the flesh and put it in a blender or food processor. Add icing sugar and lime or lemon juice and blend until smooth
2. heat the gelatine gently until it has dissolved. Cool slightly, then blend it into the mango puree with the whipped cream. Pour into individual glass bowls and leave to set.
3. Serve decorated with strips of lime or lemon rind
enjoy!!!
main course_Duck breasts in limoncello with carrot and celeriac mash
main course_Duck breasts in limoncello with carrot and celeriac mash
dessert_mango mousse
下面是菜谱，主餐是从BBC food 网站找到的，是意大利餐。
Duck breasts in limoncello with carrot and celeriac mash
Ingredients
4 boneless duck breasts
2 large lemons or fruit relating to liqueur used
250ml/8fl oz limoncello
50g/2oz butter
2 tbsp olive oil
salt
freshly ground black pepper
For the carrot and celeriac mash
4 carrots, peeled and chopped
1 celeriac, peeled and chopped into chunks
olive oil to taste
salt
freshly ground black pepper
Method
1. Pat the duck breasts dry and place them in a shallow dish.
2. Peel the lemons with a potato peeler so you get ringlets of lemon zest, then squeeze the juice from them.
3. Scatter the lemon ringlets over the duck pour over the juice and limoncello and leave to marinate for about 30 minutes.
4. Remove the duck from the marinade, dry on kitchen paper and season well all over with salt and pepper. Do not discard the marinade.
5. Clarify the butter in a large frying pan by letting it melt, then when it begins to foam, carefully lifting off the foam with a tablespoon, leaving just the clear, golden liquid. Add the olive oil.
6. When it is hot, place the duck breasts in the pan, skin-side down, and seal well on both sides.
7. Reduce the heat and cook for about 12 minutes, turning the duck over from time to time. This will give you medium-cooked duck, which I think is ideal for this dish.
8. Now turn the heat up high, pour in the marinade and let it evaporate, turning the duck over and giving the pan a shake from time to time - this will help the sauce thicken.
9. As soon as the sauce has thickened, remove the pan from the heat and place the duck breasts on a chopping board. Leave to rest for about five minutes, then cut them into slices, arrange on four plates or one serving dish and pour over the sauce.
10. To make the carrot and celeriac mash, boil the vegetables and strain off the liquid using a piece of muslin.
11. Return to the pan, season with salt and pepper and a drizzle of olive oil, and puree with a hand blender.
12. Serve with the limoncello duck.
甜品芒果慕斯也很正， 并且很容易做。
Mango mousse
Ingredients
2 mongoes
75 g (3 oz) icing sugar
Sifted juice of 1 lime or ½ lemon
2 teaspoons gelatine, soaked in 2 tablespoons cold water
300ml (1/2 pint) double cream, whipped
Lime or lemon rind strips, to decorate
Method
1. cut the mangoes in half lengthways, scoop out the flesh and put it in a blender or food processor. Add icing sugar and lime or lemon juice and blend until smooth
2. heat the gelatine gently until it has dissolved. Cool slightly, then blend it into the mango puree with the whipped cream. Pour into individual glass bowls and leave to set.
3. Serve decorated with strips of lime or lemon rind
enjoy!!!
评论
目前还没有任何评论
登录后才可评论.
