第十五堂課rice,米飯分成很多種,主要有長梗米(jasmine rice等),短梗米(arborio,壽司米等),西方飲食習慣希望米飯還帶有彈牙口感(al denta),但燉飯(risotto)還是會軟一點(tender)
Risotto一般用義大利米(arborio)可經過長時間煮還保有口感,後來我用亞洲短梗米做也可以做得出來,但飯粒較小比較沒口感。
一.Mushroom Risotto
準備:20克洋蔥、20毫升油、50毫升白酒、100克Arborio米、30毫升高湯
炒料材料:20毫升油、50克洋蔥、100克蘑菇、30克奶油、30克parmesan cheese、2湯匙parsley、一瓣大蒜
1.洋蔥用奶油炒香後加入大蒜
2.加入蘑菇煸炒並調味
3.另起鍋炒20克洋蔥加入米粒翻炒,炒至米粒有點透明
4.加入白酒並收汁後加入高湯小火煨煮
5.湯完全收乾後,試一下米粒的硬度,如果太硬再加點高湯煮,如果彈牙就可以進行下一步
6.將炒料加入米粒並加入100毫升高湯,將米飯煮到軟
7.汁不要完全收乾,調味後加入30克奶油和parmesan cheese(如果喜歡可加入鮮奶油)
8.起鍋加入parsley和parmesan cheese點綴
TIPS:汁不要完全收乾,米飯不要糊也不要太彈牙
結論:我喜歡燉飯勝過義大利麵,不喜歡稀飯的人也可以試試看
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Summary of Recipes
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Recipe 1: Mushroom Risotto
Ingredients:
- 20g onions、20ml oil、50ml white wine、100g rice Arborio、30ml stock
- Ragout ingredients:20ml oil、50g onions、100g mushrooms、30g butter、30g parmesan cheese、2 tbsp parsley
Method:
Step 1
- Melt 30g butter and sweat 50g onions and a tsp chopped garlic
- Add mushrooms and sweat for 15 minutes
Step 2
- Sweat 20g onions in the oil for 10 minutes
- Add rice and stir to coat the rice in the oil
- Add wine and cook for 2 minutes, allowing wine to reduce
- Add liquid from mushroom then cook until the liquid has absorbed
Step3
Add 100ml veg stock to the rice and cook until rice is tender
Add 30g butter and 30g grated parmesan cheese
Garnish with chopped parsley
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二.Coconut Jasmine rice pudding
我們作法是冰過後上方灑上棕梠糖再火烤,但其實冰過就可以吃囉
準備:75克jasmine rice、10克短梗米、一小滴香草精、400毫升牛奶、50毫升椰奶、45克砂糖、一顆蛋黃、45克奶油、2湯匙棕梠糖
1.米粒加入牛奶和椰奶及香草精小火煮,並持續攪拌,直到收汁
2.蛋黃加入砂糖後攪拌倒入煮好的米飯中
3.小火再煮2分鐘,離火後加入奶油
4.將米飯倒入容器中,放入冰箱,用鋁箔紙包住
5.灑上棕梠糖放到salamander下火烤
TIPS:煮的時候要有耐心,小火煮並不時攪拌,才不會焦掉喔
結論:此食譜做出來的米布丁很好吃喔,椰奶很重要,不會讓布丁太過甜膩
Recipe 2: Coconut Jasmine rice pudding
Ingredients:
- 75g jasmine rice、10g short grain rice、1/2 vanilla bean、400ml milk、50ml coconut milk、45g castor sugar、1 egg yolk、45g butter、2 tbsp palm sugar
Method:
Step 1
- Add rice with the milk, coconut milk and vanilla bean to simmer for 18 min and stir continuously
- Mix the egg yolks and sugar together, then add to the cooked rice
- Place rice back on a low heat and cook for 2 minutes
- Remove from the heat then stir in the butter
- Place the rice in the foil container then place in the fridge
- Sprinkle palm sugar and grill under the salamander
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三.Sushi Maki
準備:50毫升壽司醋、25克砂糖、10克鹽、250克壽司米、300毫升水
蛋皮:4顆蛋、100毫升柴魚高湯、一茶匙醬油、2撮鹽、2茶匙味淋、半茶匙糖、油
包料:小黃瓜、醃薑、一張海苔片
1.壽司米煮好後趁熱混入壽司醋,糖和鹽的混合調料,將飯鋪平吹風散熱
2.調好蛋皮的材料,熱鍋後倒入蛋液,將一半蛋皮翻過去後再倒入蛋液,反覆做出日式歐姆蛋
3.將海苔舖上米飯後,放入配料捲起
TIPS:捲壽司的時候拉緊,一開始沒緊也沒關係,再捲起來拉緊。
結論:我做的花壽司,只要在米飯上鋪上飯友,蓋上保鮮膜後,翻過來包即可
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Recipe 3: Sushi Maki
Ingredients:
- 50ml rice wine vinegar、25g sugar、10g salt、250g short grain rice、300ml water
- Japanese Omelette:4eggs、1/4 dashi with 100ml water、1 tsp soy sauce、2 pinch salt、2 tsp mirin、1/2tsp sugar、oil
- Cucumber、Avocado、daikon、2 tbsp mayonnaise、2 sheet nori
Method:
Step 1
- Combine vinegar sugar and salt in a pot then heat in a low heat
- Place the rice in a pot bring to the boil then simmer
- Cover with a lid and cook for 15 minutes
- Remove from the heat and leave for 5 minutes
- Pour the rice in SS bowl and pour the vinegar mixture over the rice
Step2
- Mix together the egg,dashi,soy sauce,salt and sugar
- Warm the frying pan and add oil
- Place in a pre-heat oven at 165 degree
Step3
- Use the nori to roll up the sushi
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Recipe 4: Brown rice salad
Ingredients:
- 1/2 cup brown rice、1/4 cup Freekah、10g flat leaf parsley、20g currants、1 spring onion(finely diced) 、40g capsicum(finely diced) 、20g cashews(roast and chop)、20g pine nuts(roast) 、1 clove crushed garlic、60ml oil、60ml Teriyaki Marinade BBQ、salt and pepper
Method:
Step 1
- Cook brown rice using the boiling method ,refresh and drain
- Cook freekah using the boiling method ,refresh and drain
- Mixing garlic,oil and teriyaki marinade
- Place 1 cup of cooked rice and 1/2cup of cooked freekah in a mixing bowl
- Mix the rice and Veg and dressing well
- Garnish with warm nuts
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四.Brown rice salad
這是一道中東菜,可做附餐sidedish
準備:半杯糙米(brown rice)、1/4杯Freekah(米的名稱)、10克扁葉巴西里、20克葡萄乾、一支青蔥、40克紅椒、20克腰果
、20克松子、一瓣大蒜切末、60毫升油、60毫升照燒醬、鹽和胡椒
1.將糙米和Freekah一起煮到彈牙的程度(al denta)後沖冷水,瀝乾
2.混和大蒜末,橄欖油,照燒醬
3.用烤像或炒鍋烤一下腰果和松子
4.加入所有食材混合即可
TIPS:調味可依喜好斟酌,我們加了一點棕梠糖更香,主廚也說可以。
結論:嚐鮮的一道菜,整個口感蠻平衡的,並不會衝突
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Recipe 4: Brown rice salad
Ingredients:
- 1/2 cup brown rice、1/4 cup Freekah、10g flat leaf parsley、20g currants、1 spring onion(finely diced) 、40g capsicum(finely diced) 、20g cashews(roast and chop)、20g pine nuts(roast) 、1 clove crushed garlic、60ml oil、60ml Teriyaki Marinade BBQ、salt and pepper
Method:
Step 1
- Cook brown rice using the boiling method ,refresh and drain
- Cook freekah using the boiling method ,refresh and drain
- Mixing garlic,oil and teriyaki marinade
- Place 1 cup of cooked rice and 1/2cup of cooked freekah in a mixing bowl
- Mix the rice and Veg and dressing well
- Garnish with warm nuts
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