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Home Chef Kit #B

Online Home Cooking Guide

Yellow French Chicken.jpg

French Yellow Chicken

Ingredients: 
-   Corn-fed Yellow Chicken (160g)
-   Sautéed Veggie with Truffle (50g)

     (romaine, leeks, peas & mushroom)
-   Mushroom Jus 
-   Pea Shoot 

Cooking Method: 

  1. Reheat the veggie and sauce in its food-grade vacuum bag with a pot of simmering hot water for 10-15 minutes.

  2. Heat olive oil on a pan over high heat.

  3. Nestle chicken skin side down and cook for
    2-3 minutes. Reduce heat to medium to high; continue cooking skin side down until skin is golden (around 8 mins).

  4. Flip chicken and cook until meat is cooked through (around 5-8 mins).

  5. Ready for plating. Drizzle sauce over the veggie and chicken before serving and garnish with pea shoots.

 

Tips: 

  • To cook your chicken perfectly;
    occasionally rotating the pan to evenly distribute heat, until fat renders and skin is golden brown

焗一焗穀飼雞

食材
-   穀飼雞扒 (160克)
-   松露炒野菜 (50克) 
-   蘑菇汁
-   豌豆芽

煮法 

  1. 先將原包野菜及蘑菇汁隔水煮熱10-15分鐘

  2. 以大火將平底鑊預熱落油

  3. 之後放入雞扒,雞皮向下,香煎2-3分鐘,將火喉調至中至大火煎約8分鐘至金黃色

  4. 將雞扒翻轉,煎焗約5-8分鐘

  5. 準備碟子,放好野菜後,再放上雞扒​;最後淋上已煮熱的蘑菇汁及加入豌豆芽作裝飾

 

 

小貼士:

  • 如欲將雞扒煎至金黃色兼嫩滑多汁,可偶爾調整平底鑊的角度使熱力平均分佈

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Chopped Cauliflower Risotto

Ingredient 
-   Cauliflower “Risotto” (250g)

    (chopped cauliflower, wild mushroom, cream)
-   Porcini (20g)
-   Pea Shoot
-   Black Pepper

Cooking Method

  1. Reheat the risotto in its food-grade vacuum bag with a pot of simmering hot water for 10-15 minutes.

  2. Lightly brown the porcini in a pan with a drop of olive oil.

  3. Ready for plating once the risotto is heated up; garnish with the porcini, pea shoot and dash of black pepper before serving.

 

Tips:

  • Can also reheat the risotto on a pan (preferably nonstick pan) with adding 1 tablespoon of water over medium heat for 3-5 mins      

野菌椰菜花不是飯

食材 
-   椰菜花 “飯” (250克) 

     (椰菜花、蘑菇、忌廉)
-   牛肝菌 (20克)
-   豌豆芽
-   黑椒粒

煮法

  1. 先將原包野菜及蘑菇汁隔水煮熱10-15分鐘

  2. 以中至大火將牛肝菌煎至金黃色,備用

  3. 將椰菜花 “飯” 上盤加入牛肝菌、豌豆芽及黑椒粒作點綴

小貼士:

  • 椰菜花 "飯" 另一處理手法是用平底鑊(易潔鑊效果較佳)以中火煮熱 3-5 分鐘,需加入 1 湯匙溫水調和醬汁

HABITŪ_New_Ala_Carte_2019_Photos_(Part

Cumberland Sausage Ragu 

Fresh Pappardelle

Ingredient 

-   Fresh Pappardelle (90g)
-   Sausage & Tomato Cream Sauce (400g) 
-   Parsley 
-   Black pepper 

Cooking Method

  1. Lightly sauté the pappardella with sauce.

  2. Maintain at a medium heat, stir in half portion of the parsley and coat well. 

  3. Ready for plating. Garnish with the remaining parsley, and dash of black pepper before serving.  

 

Tips:

  • Add 1 teaspoon of water to loosen up if sauce gets thicken up during sautéed. 

​蕃茄肉腸寛麵

食材 
-    意大利寬麵 (90克)
-    蕃茄肉腸汁 (400克) 
-    意大利蕃茜 
-    黑椒粒

 

煮法

  1. 用平底鑊以中火煮熱蕃茄肉腸汁及意粉

  2. 加入半份意大利蕃茜拌勻,並確保意粉沾上醬汁後即可上碟

  3. 最後灑上剩餘的意大利蕃茜及適量黑椒粒作裝飾

小貼士:

  • 可於步驟(1)加入一茶匙溫水調和醬汁

Canadian Pork Rack

Ingredients
-   Canadian Pork Rack (300g)
-   Green apple, Jicama and Rainbow Radish Salad       (120g)
-   Crushed Cashew 
-   Dijon Vinaigrette 

-   Pea Shoot

Cooking Method

  1. Heat a few drops of oil on a skillet over high heat.

  2. Sear one side of the chops until browned then we flip them (around 5-7 min). 

  3. Turn down the heat to low and cover the pan with a lid to cook for another 5-7 min.  

  4. Allow the cooked chop rest a bit so the juices inside the chops will have distributed around the meat.

  5. Toss the salad in a mixing bowl with half portion of the vinaigrette, ready to plate.

  6. Lay chop on to the salad, drizzle with the remaining vinaigrette and garnish with  crushed cashew nut and pea shoots before serving.

Tips:

  • Depending on how thick the pork is, you might need to subtract or add a few minutes from the suggested cooking time.  

香烤厚切豬鞍

食材
-   厚切豬鞍扒(300克)
-   青蘋果沙葛蘿蔔沙律 (120克)
-   腰果碎
-   法式芥末醋

-   豌豆芽

煮法 

  1. 以中至大火將平底鑊預熱落油

  2. 之後放入豬鞍扒以中火香煎約5-7分鐘至金黃色

  3. 將豬鞍扒翻轉,用蓋蓋好煎焗約5-7分鐘

  4. 煎好後稍微放涼以鎖住肉汁

  5. 取出半包法式芥末醋加入青蘋果沙葛蘿蔔沙律拌勻準備碟子放好沙律

  6. 再放上豬鞍扒​,最後淋上另一半包法式芥末醋及加入腰果碎作裝飾

小貼士:

  • 視乎豬扒的厚度,酌量調整兩面的烹煮時間

Pancetta 3 Mushrooms Pizza

Ingredient 
-    Mushroom Pizza (310g)

      (garlic , truffle paste, mozzarella cheese, sautéed         wild mushroom)
-    Parsley 
-    Pecorino Romano
-    Crispy Pancetta 

Cooking Methods

  1. Preheat oven to 200°C for 10 mins

  2. Bake pizza for 10 mins

  3. Serve on plate and garnish with parsley, Pecorino Romano and crispy pancetta 

Tips: 

  • Use a knife to run over the pizza if you don't have a pizza wheel/cutter 

野菌薄餅 

食材
-    野菌薄餅 (310克)

     ( 蒜、松露醬、水牛芝士、炒野菌 )
-    意大利蕃茜
-    意大利羊奶芝士 (Pecorino Romano)
-    脆煙肉

煮法 

  1. 焗爐溫度調教至攝氏200度預熱約10分鐘

  2. 將薄餅放入焗爐焗10分鐘

  3. 上盤並加上意大利蕃茜、意大利羊奶芝士及脆煙肉即可

小貼士:

  • 若家中未備有薄餅滾輪刀,可用其他廚刀代替

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