Osso Bucco'Gremolata' & Classic Thai Chicken Curry－黑管在墨爾本流浪記

第六堂課 Stewing & Braising主要教大家做的是Osso Bucco ‘gremolata(經典義大利菜)和Thai Chicken Curry

Osso Bucco是指小腿中段(義大利文-代表含骨髓的肉) gremolata指的是搭配parsely,檸檬皮,洋蔥,紅蘿蔔,芹菜丁的sauce和裝飾的意思

兩道菜最大的差別是Osso Bucco ‘gremolata是要將鍋子密封進烤箱烤(搭配肉一半的醬汁)而 Chicken Curry則是用蓋過食材的醬汁在瓦斯爐上燉煮

一、Osso Bucco'Gremolata'

兩張根本一樣XD

準備:帶骨牛小腿,麵粉,及胡椒,30ml蔬菜油或奶油,一瓣大蒜,20克番茄醬,200ml牛高湯,50ml紅酒,

100克Mirepoix(洋蔥丁,紅蘿蔔丁,及芹菜丁),一茶匙歐芹,一茶匙檸檬皮,半瓣磨碎的大蒜

1.牛肉灑鹽及胡椒並沾麵粉後下油鍋煎,煎到雙面上色後放到要進烤箱的鍋子內

2.小火煎大蒜及Mirepoix到出水後加番茄醬

3.加紅酒並開大火將多餘酒精揮發掉,加高湯

4.將醬汁倒入鍋內,需達牛肉的一半高度

5.將鍋子密封(用蓋子或用鋁箔紙)後進烤箱 170度烤2小時

6.將牛肉小心放到溫熱的盤子上並用鋁箔紙蓋住放在爐子上保溫

7.將醬汁開大火收汁後淋到牛肉上

8.灑上切碎的歐芹和檸檬皮

TIPS:烤的時間要夠,吃的時候要能用湯匙切開牛肉就對了

結論:超好吃,牛肉越嚼越甜,又會黏嘴 soooo good

Recipe 3:Osso Bucco ‘gremolata

Ingredients:

Osso Bucco、Flour seasoned with salt and pepper、30ml oil、1clove garlic、20g tomato paste、200ml brown beef stock、50ml red wine、100g Mirepoix(diced) 、1 tbs parsely、1 tbs lemon zest、1/2 garlic,minced

Method:

Step 1

Season and flour osso bucco.Heat the oil in a frying pan and fry the osso bucco until coloured
Sweat the mirepoix and garlic;add tomato paste and mix in
Add the red wine ,bring to the boil and reduce by half.Then add stock
Pour over the Osso Bucco to 3/4 cover the meat,reserve excess liquid

Step 2

二、Classic Thai Chicken Curry

我超愛綠咖哩,所以假日又做了一次,好好味

準備:200ml椰奶,100克棕梠糖,1/2茶匙綠咖哩醬(喜歡可再多一點),100克雞腿,一茶匙羅望子沖泡的水,一茶匙魚露

10片九層塔

1.放入所有食材進鍋內燉煮(除了九層塔)

2.煮到雞肉變軟,醬汁收汁

3.加九層塔

TIPS:羅望子很酸,用沖泡的水就好,不要整坨丟下去煮

結論:隨便煮都超好吃

Recipe 4:Classic Thai Chicken Curry

Ingredients:

200 ml coconut milk、10g palm sugar、1/2 tsp green curry paste、100g chicken thigh、1 tsp tamarind water、1 tsp fish sauce、10 Thai basil leaf

Method:

Step 1

Combine all the ingredients in a pot except the basil leaf and bring to a simmer
Cook until chicken is tender about 25-30 minutes
Adjust seasoning and stir the basil leaves into mixure