正文
这两个菜是在Food and Travel 杂志上看到的。上个星期做了给家人吃，反响很好。好东西一定要分享的！_(a)
Skate wing with sautéed cucumber and mustard, lemon and hazelnut butter
Serves 2
For the butter
60g butter, softened
Zest of 1 lemon
1tbps hazelnuts, toasted and coarsely chopped
1/3 yellow pepper, deseeded and finely chopped
1tbsp coarse-grain mustard
1/2tbsp green peppercorns in brain, drained
Handful parsley, chopped
For the fish
30g of the butter (see above)
2 skate wings, each around 250g, skinned
Sea salt
1/3 medium cucumbers, cored and sliced
Juice of half lemon
Beat all the ingredients for the butter together, season and refrigerate until firm. Form the mixture into a sausage shape. Wrap it in foil and return to the fridge – or freeze. Allow the butter to come to room temperature before serving.
Set the oven to 200 degree. Melt 30g of the flavoured butter and brush it over the wings. Scatter a little salt over the wings and roast them in the oven for 12-15 minutes, depending on their size.
In the meantime, melt all but 20g of the butter in a saucepan and sauté the cucumbers for a couple of minutes, until glossy and very hot – but not browned. Season with sea salt flakes.
Remove the skate wings from the oven and drizzle with lemon juice. Serve immediately, topped with the hot cucumber and a slice of the butter.
这种鱼翅不是我们中餐说的鱼翅。没那么金贵，但由于是新鲜的而且比较便宜，是一种很好的材料。
土豆球的做法在下面一个菜谱。
Brine-cured pork chop with chilli-ginger caramel, pickles and potato croquette
Serve 2
2 medium size pork chops
For the brine recipe
200g white sugar
50g sea salt
6 juniper berries
6 cloves
6 back peppercorns
2 bay leaves
1 litres water
2 allspice berries
For the chilli-ginger caramel
1tbsp sliced ginger
1tbsp sliced red chillies
1/3 cup palm sugar
2tbsp lime juice
1tbsp Thai fish sauce
2tbsp water
For the pickles
1 fresh small carrots, peeled and grated
1/2 small pineapple, peeled and cubed
1/4 cup rice wine vinegar
1/3 small red cabbage (thinly sliced)
1 tbsp sultanas
For the potato croquette
3 medium small potatoes
50g chopped coriander
1 beaten egg
Flour and dried breadcrumbs for dipping
Oil for deep-frying
To serve
1 orange, peeled and sliced into 4 wheels
Two days in advance, make the brine by adding all the ingredients to a pot, bring to the boil and stir until sugar and salt has dissolved. Leave to cool. Add the pork rack to the cooled brine and leave submerged for two full days
To make the chilli-ginger caramel, add the water into a pot together with the palm sugar. Slowly cook until the mixture starts to caramelise, reduce the heat, add the chillies, ginger, lime juice and fish sauce. Cook on a low hear for another 4 minutes and remove from heat.
For the pickles, mix all the ingredients and keep in the fridge until ready.
Slowly boil the potatoes in salted water until soft. Remove the skin while still warm and push through a drum sieve. Cool the potato and mix with the coriander then mould into 4 balls.
Dust the potato balls in flour, dip in the beaten egg and then roll in the breadcrumbs and place in the fridge for 15 minutes.
To finish, add some olive oil into pan (or skillet) and grill pork chops until both sides well cooked. Add some brine and reduced the heat and cook for 20 minutes.
Deep fry the potato croquettes in oil until crisp and warm inside.
To serve, arrange the orange slices onto the plates, top with the red cabbage and place a mound of carrot-pineapple pickle next to it. Put the pork chops onto the plates, top with potato croquette and drizzle over the chilli-ginger caramel.
Skate wing with sautéed cucumber and mustard, lemon and hazelnut butter
Serves 2
For the butter
60g butter, softened
Zest of 1 lemon
1tbps hazelnuts, toasted and coarsely chopped
1/3 yellow pepper, deseeded and finely chopped
1tbsp coarse-grain mustard
1/2tbsp green peppercorns in brain, drained
Handful parsley, chopped
For the fish
30g of the butter (see above)
2 skate wings, each around 250g, skinned
Sea salt
1/3 medium cucumbers, cored and sliced
Juice of half lemon
Beat all the ingredients for the butter together, season and refrigerate until firm. Form the mixture into a sausage shape. Wrap it in foil and return to the fridge – or freeze. Allow the butter to come to room temperature before serving.
Set the oven to 200 degree. Melt 30g of the flavoured butter and brush it over the wings. Scatter a little salt over the wings and roast them in the oven for 12-15 minutes, depending on their size.
In the meantime, melt all but 20g of the butter in a saucepan and sauté the cucumbers for a couple of minutes, until glossy and very hot – but not browned. Season with sea salt flakes.
Remove the skate wings from the oven and drizzle with lemon juice. Serve immediately, topped with the hot cucumber and a slice of the butter.
这种鱼翅不是我们中餐说的鱼翅。没那么金贵，但由于是新鲜的而且比较便宜，是一种很好的材料。
土豆球的做法在下面一个菜谱。
Brine-cured pork chop with chilli-ginger caramel, pickles and potato croquette
Serve 2
2 medium size pork chops
For the brine recipe
200g white sugar
50g sea salt
6 juniper berries
6 cloves
6 back peppercorns
2 bay leaves
1 litres water
2 allspice berries
For the chilli-ginger caramel
1tbsp sliced ginger
1tbsp sliced red chillies
1/3 cup palm sugar
2tbsp lime juice
1tbsp Thai fish sauce
2tbsp water
For the pickles
1 fresh small carrots, peeled and grated
1/2 small pineapple, peeled and cubed
1/4 cup rice wine vinegar
1/3 small red cabbage (thinly sliced)
1 tbsp sultanas
For the potato croquette
3 medium small potatoes
50g chopped coriander
1 beaten egg
Flour and dried breadcrumbs for dipping
Oil for deep-frying
To serve
1 orange, peeled and sliced into 4 wheels
Two days in advance, make the brine by adding all the ingredients to a pot, bring to the boil and stir until sugar and salt has dissolved. Leave to cool. Add the pork rack to the cooled brine and leave submerged for two full days
To make the chilli-ginger caramel, add the water into a pot together with the palm sugar. Slowly cook until the mixture starts to caramelise, reduce the heat, add the chillies, ginger, lime juice and fish sauce. Cook on a low hear for another 4 minutes and remove from heat.
For the pickles, mix all the ingredients and keep in the fridge until ready.
Slowly boil the potatoes in salted water until soft. Remove the skin while still warm and push through a drum sieve. Cool the potato and mix with the coriander then mould into 4 balls.
Dust the potato balls in flour, dip in the beaten egg and then roll in the breadcrumbs and place in the fridge for 15 minutes.
To finish, add some olive oil into pan (or skillet) and grill pork chops until both sides well cooked. Add some brine and reduced the heat and cook for 20 minutes.
Deep fry the potato croquettes in oil until crisp and warm inside.
To serve, arrange the orange slices onto the plates, top with the red cabbage and place a mound of carrot-pineapple pickle next to it. Put the pork chops onto the plates, top with potato croquette and drizzle over the chilli-ginger caramel.
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