Orange Bomb

Ingredients - for one serve

Mandarin 4

Eggs 2

Sugar 40g

Gelatin 2g

Garnish

Lemon balm

Edible flower

Pickle blue berries

For pickle blue berries

Vinegar 100ml

Sugar 100g

Blue berries 10g

1. Set one mandarin in the pot with water and bring to boil, then turn small fire to simmer 20 minutes. Take it out from the water and cool down.

2. Mix vinegar and sugar bring to boil, then let it cool down. Soak the blue berries in the liquid when the pickle liquid is cool.

3. Separated the egg, collect the  yolks, collect the zest of the mandarin and juice the remaining mandarin. 

4. Soak the gelatin sheet in the cold water. Mix egg yolks, zest, sugar and juice in a bowl with a bain-marie. Malt the gelatin and add into the mixture. 

5. Use a knife cut a cross at the bottom of the cooked mandarin and take the meat out. 

6. Pour the egg yolk mixture into the piping bag.

7. Fill the cooked mandarin with the mixture, then set in the fridge over night.

Note.

When cook the mandarin need a plate to push the mandarin under the water.

Gelatin powder 2g = 1 sheet

牛排阿牛排 你到底是幾分熟

最近在餐廳與學校被問到許多次相同的問題 -

Hey, how u know the steak is medium or medium-rare?

基本上無論是用煎的,烤的或是放進烤箱
道理都是一樣差別只在於用烤箱烤的牛肉需要大塊一點
例如 Rump cap

至於牛排厚度
以西方的定義至少要兩公分厚
台灣平價的牛排被稱為minute steak
也就是說只要一分鐘就可以上桌（因為很薄所以很快）
通常使用在商業午餐與三明治上等,需要以最短時間烹煮

這次介紹使用平底鍋煎至兩面焦脆

1. 首先將鍋子用大火燒熱,（冒煙也無所謂）
2. 倒油至鍋中
3. 待油加熱後將牛排放置鍋中
4. 一分鐘後翻面
5. 30秒後轉中火, 血水冒出此為三分熟, 大量血水冒出為五分熟
6. 達到要求熟度後, 翻面同上.

有沒有超簡單
只要多加練習就可以每次都煎出完美熟度

Berries Parfait

目前墨爾本正是莓果的產季
天氣也漸漸變熱
來點酸酸甜甜的莓果正是時候
搭配上一杯Moscato簡直帶你上天堂

材料相當簡單方法也很容易

Ingredients  
Strawberry 500g
Blue berry 50g
Raspberry 100g
Black berry50g
Mocha powder 200g
Cream 500g
Mint 50g

Vanilla essence 5 drops

1. 將一半的草莓用小火煮軟後放到食物處理機打碎,加入薄荷靜置冷卻約十分鐘,過篩後備用

2. 剩餘的草莓去除蒂頭後切為四份與其餘梅果一起放置備用

3. 將鮮奶油打發後拌入抹茶粉

4. 首先放入一層莓果一層打發的抹茶鮮奶油淋上草莓醬再放上一層打發的抹茶鮮奶油

（依序製作三層）

5. 完成後放入冰箱冷藏

6. 食用前再撒上巧克力碎片

照片

嗯

改天補上

Taiwan pancake with chicken liver parfait

在這裡學到了什麼叫做文化大融合
所謂的創意料理到處都是
聚集了許多尋找新靈感與想要自我突破的藝術家
好比海賊王中的All Blue
今天來介紹超級簡易又極度美味的

Serve - 10 十人份

Ingredient
Chicken liver 500g 雞肝
Brown onion 1, diced 洋蔥
Shallot 1, diced 紅蔥頭
Salt 鹽
Sherry vinegar 30 ml 雪莉酒醋
Brandy 30 ml 白蘭地
Taiwan egg pancake 10 蛋餅皮
Egg 10 雞蛋
Unsalted Butter 10g 無鹽奶油
Milk 300 ml 牛奶
Olive oil 10 ml 橄欖油

Special equipment
Blender 1


1.Heat up a fry pan and malt butter with small fire. Add onion and shallot fry to soft but no color.
2.Add chicken liver seal each side about 2 minutes. Don't cook well done otherwise your chicken liver parfait will be very dry.
3.Add brandy and salt.
4.Pour all ingredient from the pan and add sherry vinegar and olive oil slowly.
5.Sieve the chicken liver parfait.
6.Heat up another pan with some butter then pan-fried the egg to medium.
7.Add the pancake on the egg.
8.Take the pancake spread with the chicken liver parfait.

Note.
1.洋蔥與紅蔥頭必須小火炒到軟爛,但不要有顏色. (沒有煮透會導致雞肝醬變綠色)
2.這次的雞肝醬做法並非傳統方式.
3.雞肝清理乾淨後加入牛奶浸泡約一小時瀝乾取出備用.

Confit Duck Leg

Ingredients:

Thyme, chopped 1 tbsp
Bay leave 2
Garlic cloves 4, sliced
Shallot 2, chopped
Duck oil or olive oil
Salt a pinch

Special Equipment:
Thermometer
or
Sous vide bath

1. Prepare all dry ingredients and mix well. Add duck leg and toss to coat, then marinated over night.
2. Wipe off marinade with paper towel.
3. Melt duck fat, put the duck legs in the bag and pour the duck fat to cover. Meanwhile set up the sous vide with 57-degree. Once the reach the target temperature put the duck into the bath for 60~90 mins.
(If you have no sous vide equipment, use a pot with medium heat to control the temperature.)
4. Prepare a pot of cold water. When finish, transfer the duck leg in the cold water.
5. Pan fried the duck leg to crispy the skin and warm up the meat before serve.

Match with Shiraz