Sunday請了潛水班friends來家中吃飯,順便一齊看2006年九月Komodo Diving Trip DVD首映,這次dive trip極之精彩,珊瑚和魚的種類多不勝數,因此DVD剪輯需時,終於趕在十二月底完成。今次菜色有翻炒x’mas dinner的(although with some variation),也有新嘗試如Tuna pasta bake,pizza及apple & raspberry crumble。我第一次整pizza,效果不錯,有些撞板之處可跟大家分享。班friends極之捧場,七個大人兩個小朋友竟然將所有食物掃清,只剩下湯和麵包,救了我和Peter,免得之後一星期要吃leftovers。眭仔是無飯不歡之人,他說整晚最欣賞的是煲仔飯(其實Peter也是這麼說)。小朋友則很喜歡pasta bake,擦了大半碟。多謝捧場! 

 


Dinner menu
牛尾羅宋湯
Bread
Caesar salad
Roast chicken w/ roast potatoes, mushroom and bacon
Tuna pasta bake
Lamb kebab
Home-made pizza w/mozzarella cheese, basil, olives and proscuito
泰式粉絲蟹煲
臘味煲仔飯

Dessert
Apple and raspberry crumble, served with vanilla ice-cream


Pizza (Print version)

The recipe for pizza is basically the same as for bread.


For the dough (enough for 2x12 inch thin based pizza)
350g white flour
1 sachet (7g) dry yeast (Hovis brand)
225ml (1/2 pint) warm water
pinch of salt

For the topping
tomato pizza topping (Napolina brand)
mozzarella cheese
black olives
proscuito
basil leaves (torn)

 

  1. First prepare the dough because it takes time for it to “proof” (發酵) twice. Prepare some warm water and dissolve a teaspoon of sugar in it. Add to it dry yeast. The sugar “wakens” the yeast a bit and makes it froths better.
  2. Pour the flour on a clean surface or serving board and make a hole in the heap so that it forms a large well. Add a pinch of salt to season. Pour a small amount of yeast/ water inside the well and use one hand to mix with the surrounding flour in a circular movement, gradually adding more yeast/ water and mixing as you go along until all the water has been added.
  3. Now press the dough with the palm of your hands and knead. If the dough is too wet and sticks to your hands, add some more flour. Knead for about 10 min.
  4. Sprinkle the surface of the dough with some more flour, put it in a large bowl and cover the bowl with a cling film. Leave it to rest in a warm and non-windy place for about 45 min. The dough will double in size.
  5. Take out the dough, knock it down so that it collapses. Then reshape it and let it proof again in the bowl for a second time for another 30 min, cover it with a cling film. When it has doubled in size again, it is ready to be used.
  6. Cut the dough into half and roll each one out to make a thin pizza base. Spread the tomato topping evenly on the pizza, then arrange the rest of the ingredients on top. Bake the pizza in the pre-heated oven at quite high heat (Gas Mark 7) for 10 – 15 min. When the pizza is ready, garnish with some more basil leaves, and drizzle some extra virgin olive oil.

Tips:

  1. I use a flat non-stick pizza baking pan. Remember to pre-heat the pan as well.
  2. Sprinkle some flour on the pan before placing the pizza can prevent the base from sticking.
  3. If you’re only making one pizza, you can save the other by half baking it (without any topping) in the oven (say, for 5 min), let it cool, and then store in the freezer. Frozen pizza doesn't taste as good as a fresh one, so you may cook the other half as a bread and eat immediately.

 


Tuna pasta bake (print version)

For the filling
250g large pasta tubes
1 can tuna (in brine or oil, drained)
125g ricotta cheese
2 eggs (beaten)
1/2 onion (finely chopped)

for the white sauce
15g butter
15g flour
300ml milk

1/2 cup cheddar cheese (grated)

 

  1. Prepare the white sauce (this is most time consuming). On a low heat, melt the butter in a saucepan, add flour and mix until it turn into lumps. Slowly stir in some milk in small quantities while trying to dissolve the lumps a bit by stirring continuously; this may take several minutes. Season the sauce with salt and pepper. You shouldn’t have lumps in a perfect sauce, but if you can’t get them disappear completely, pour the sauce over a sieve.
  2. Heat enough water and cook the pasta until just a little underdone. Drain.
  3. Mix the filling in a large bowl, season with salt and freshly grated black pepper.
  4. In a large casserole dish, mix the cooked pasta and the filling. Pour in the white sauce. You should have enough sauce to cover the whole dish. Too little sauce will make the exposed pasta too hard after baking.
  5. Sprinkle the grated cheddar cheese on top so that it covers the whole dish. Bake in a pre-heated oven at 200°C or Gas Mark 5 for 30 - 35 min.

 


臘味煲仔飯

我見已有這麼多餸,煑煲仔飯只是凑湊熱鬧,只煲了兩mug米,飯面只放了臘腸膶腸,怎知大受歡迎,下次要煑多些。

米兩mug,水和米一樣多,放在砂煲內,蓋上煲蓋用中大火煑滾至差不多收乾水份(五至七分鐘),放臘味在飯面,蓋上煲蓋用中小火再煑兩、三分鐘,熄火焗十分鐘,臨吃時澆上煲仔飯豉油。

小貼士:

  1. 我用李錦記煲仔飯豉油,帶甜味,很夾。自家製都無不可,不過要調出好秘方,我懶,所以用現成的。
  2. 如果煑其他餸如肉餅或冬菇雞之類,要早些放在飯面(i.e.水滾時放,或者開始煲時便一起放,太遲放怕煑唔熟),而且煑飯的水要著量少一點,否則肉汁及調味時的醬油會弄到煲好的飯太濕,不好吃。
  3. 加餸後再煲時轉中小火,並小心嗅嗅不要煲燶,其實看見煲蓋上的小孔沒怎麽出蒸氣而且覺得飯香就差不多可以熄火焗了,這部份要靠經驗(i.e.斷估囉!)
  4. 焗飯時千萬別打開蓋,否則會黐底。我怕洗焦黑的煲,所以不弄焦飯。如果你愛吃飯焦,但平常又會局部燒焦窩底,控制不易;朋友教了個好方法:在爐火上先放一個月餅鐵盒蓋,然後才放砂煲,那麼砂煲底部受熱均勻,燒起來的飯焦一大片的很好味。不過洗煲時自然辛苦囉!

Apple & raspberry crumble


I am no good at dessert, but I once watched how Jamie Oliver made this on TV and I was convinced that this is dead easy to make. No skills at all, but so delicious! Ideally you should use Bramley apples but I can’t find any in the supermarket. You could also use any berries you like; I just picked raspberries. Serve with vanilla ice-cream.

For the filling
2 green apples (medium size)
1 tub raspberries
a few mint leaves and/or basil leaves (torn)
1 tblsp balsamic vinegar
1 tblsp brown sugar

for the crumble
4 heaped tblsp of white flour
1/4 block of butter (unsalted)
3 tblsp brown sugar

  1. Cut the apples into small pieces. In an oven-proof bowl, mix the fruit and all ingredients together.
  2. In another bowl, add all ingredients for the crumble and mix together with your fingers. You don’t have to mix it so perfect; the idea is to make some crumbs so that it should feel like a bowl of wet sand. This process only takes a minute or two at most. Add some more flour if it feels too “wet”. Then pour the crumble on top of the fruit mixture. You could prepare this beforehand and then put aside in the fridge until ready to bake.
  3. Bake in a pre-heated oven at 200°C or Gas Mark 5 for 15 – 20 min.

大家一見到個dessert及雪糕,已急不及待地吃個清光,

忘了映相,所以相片欠奉,唯有下次補數!