第七堂課Roasting(烤)及Poe'le(適用於鵪鶉等軟嫩食材,但鴨胸太油;肋眼或牛膝等硬的食材皆不適用)

Roasting和Poele的差別在於Roasting不加蓋,Poe'le要加蓋。共同重要的點在於每隔10-20分鐘要淋油(Basting)。

一、Chicken with a Jus Lie(烤雞佐雞汁醬)

Jus Lie' 是醬汁的意思,代表用在肉類烤的時候產生的原汁,來調醬汁再用玉米粉勾芡而成

IMAG1567.jpg   

正確來講,蔬菜Mirepoix要濾掉,醬汁要勾芡才是正確,上圖是錯誤示範,但可看到蔬菜的大小(要大塊)

但還是很好吃就是!

準備:一隻雞 60ml油 Mirepoix(洋蔥,紅蘿蔔及芹菜丁)共100公克 百里香及迷迭香

1.烤箱預熱到210度

2.切Mirepoix後將雞綁起來,綁起來後雞胸朝上

3.烤盤放油及Mirepoix,再將雞放上去後抹上油,鹽及胡椒。肚子塞百里香和迷迭香

4.放入烤箱約烤20分鐘讓雞胸上色

5.取出淋油並將烤箱溫度調降至180度,每20分鐘取出淋油,直到雞內部溫度高於75度

6.將雞取出用鋁箔紙包起來放瓦斯爐上保溫,並將烤盤內浮油倒掉並濾掉Mirepoix

7.加一茶匙番茄醬,30ml紅酒及100ml高湯

8.加鹽及胡椒調味,並用玉米粉水勾芡

TIPS:保溫時雞汁會流出,也將雞汁倒入醬汁,醬汁依比例做。掌握溫度,掌握淋油,很容易成功

結論:最難的是片雞,烤熟的雞非常燙,且皮和肉已經很軟嫩,太大力按壓就會糊掉!

 

Summary of Recipes

 

Recipe 1: Chicken with a Jus Lie

Ingredients:

1 chicken 、60 ml oil、1 tsp salt&pepper、100g Mirepoix、thyme、rosemary

Method:

Step 1

  • Preheat the oven to 210 degree
  • Mix the salt and pepper and coat chicken with oil

Step 2

  • Generously season the inside and outside of the chicken,and stuff the herb
  • Place mirepoix into roasting tray then put the chicken on the mirepoix

Step 3

  • Place tray into hot oven until having a nice colour on the outside of the chicken for20 min
  • Turn the oven down to 180 degree and baste the chicken
  • Baste chicken regularly every 20 minutes
  • Check the chicken for the temperature above 75 degree

Step4

  • Place a tsp of tomato paste into sauce
  • Add 30 ml wine and 100ml stock
  • Add salt and pepper
  • Season the sauce and pour the corn flour water

二、Poe'le Quail(Poele 鵪鶉)

IMAG1566.jpg  

正確來講Mirepoix要細末(brunoise),又一個錯誤示範

準備:鵪鶉 Mirepoix(紅蘿蔔,洋蔥,韭蔥-只取蔥白)各30克 1/4茶匙百里香 40克奶油 40ml鮮奶油 30ml白酒 30ml高湯

這道的食材和比例很好記

1.切Mirepoix並用奶油小火煎到出水(sweat)放入小鍋

2.將鵪鶉兩腳尖綁起來,翅膀收起來,一樣胸部朝上並調味後放入小鍋並淋上奶油

3.小鍋放一張鋁箔紙再用蓋子蓋緊進烤箱烤180度15分鐘

4.15分鐘後鵪鶉熟了,但白白的不好看所以再放到salamander上烤至上色

5.將鵪鶉分切後裝盤用鋁箔紙包起來放瓦斯爐上保溫

6.將鍋內的浮油倒掉加入鮮奶油及白酒和高湯淋上鵪鶉

 

TIPS:記得Poe'le是要蓋鍋蓋,並選擇軟嫩的食材

 

結論:炒三杯應該比較好吃XD

 

 

Recipe 4:Poele Quail

Ingredients:

  • 1 Quail、30g carrot、30g leek、30g onion、1/4 tsp thyme、40g butter、30 ml white wine、30 ml chicken stock、40 ml cream

Method:

Step 1

  • Clean and truss quail
  • Finely chop mirepoix and sweat
  • Melt butter in suitable poele dish,add mirepoix and thyme
  • Add quail season and baste with melted butter
  • Cover with tight fitting lid and place in oven at 180 degree
  • Wait until three quarters cooked(12-15 minutes approx.)
  • Removed lid  and brown in oven or under salamander
  • Remove the quail,cover with foil and leave to rest

 

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