【媒體報導】大愛電視台–蔬果生活誌專訪! 了解更多
購物車 0

【香煎鮭魚佐椪柑白酒醬】
鮭魚與青皮椪柑果醬意外的十分搭配,魚油、奶油、椪柑精油以及白酒,共同構成多層次的豐富香氣,表面焦香的魚肉以及黑胡椒則賦予口感上的些許趣味,是一道老少咸宜、雅俗共賞的好菜啊!

|STEP|
1.將鮭魚仔細洗淨,加上白酒、黑胡椒及些許海鹽,靜置30分鐘。

2.蘆筍切去根部,削去粗皮,燒一鍋水,水開後將粗莖部分先下鍋煮10秒,再將整根蘆筍下鍋煮10秒,­取出後用冰開水冰鎮後瀝乾,置於餐盤上備用。

3.平底鍋熱鍋後加上少許奶油,放上鮭魚,先用大火讓表面定型,再以中小火煎至熟透金黃焦香,翻面再以同樣方式完成,完成後將鮭魚置蘆筍上方。

4.熄火,平底鍋不需洗鍋,加上三匙青皮椪柑果醬,倒入些許白酒,以餘溫在鍋內均勻攪拌。

5.將醬料倒出置於醬料碟內,加上一小塊檸檬佐餐。

【Fried salmon with green ponkan in white wine sauce】

Salmon and the green skinned orange surprisingly match very well together. Fish oil, butter, citrus oil and white wine together form many layers of flavor. The smell of the slightly scorched salmon and the black pepper make the flavor more interesting. It is a dish for everyone in the family to enjoy.

|STEP|

1. Wash the salmon; add in white wine, black pepper and sea salt. Wait for 30 minutes.

2. Cut off the root of the asparagus, peel off the thick skin. Then boil a bowl of water. When the water is boiling, place the thicker part of the asparagus into the bowl for about 10 seconds, and then cook the whole asparagus for another 10 seconds. Take it out and put into ice water to cool it and then dry it. Put it on a plate for use.

3. After heating the pan, put in a bit of butter and the salmon. Use high heat to fix the surface. Then lower the heat to medium high until the fish turns lightly brown. Flip it over and cook in the same way. After you finish, place the salmon on top of the asparagus.

4. Turn off the fire. Don’t wash your pan just yet. Add 3 spoons of green skinned orange jam, and a bit of white wine. Use the heat remained in the pan to stir it into sauce.

5. Pour the sauce into the saucer, and you can add a piece of lemon on the side.


【鳳梨果香醬燒雞】

用鳳梨果醬作為天然嫩精,軟化肉質同時帶著果香,還有些微的果肉增加口感趣味,絕對是餐桌上的搶手貨,連不吃水果的小朋友也無法抵擋阿!

|STEP|
1.準備食材:鳳梨果醬50g、去骨雞腿排2塊、蘋果1/4粒、高麗菜葉1片、洋蔥1/4粒

2.製作內餡:
將蘋果去皮切丁、洋蔥切丁約0.5公分,再放入少許鹽及粗黑胡椒調味;高麗菜葉以水煮至熟透軟化放涼,若有較粗的骨架可以菜刀或削皮刀削薄,將30g果醬倒入高麗菜上捲包好。
3.腿排處理:
去骨雞腿排放入20g鳳梨果醬醃漬30分鐘,果醬在此作為天然嫩精讓肉品烹調後口感不乾柴;醃漬後的雞腿排取出將皮與肉以手撕開成口袋形狀,並以牙籤固定皮與肉後以手稍微輕輕壓平測試,以防烹調過程袋內配料掉出,在雞皮上撒少許鹽及粗黑胡椒碎粒。
4.煎烤雞排:
熱鍋冷油放入雞腿排(皮朝下,肉上面再撒少許鹽及粗黑胡椒碎粒),煎約1分鐘有稍微焦糖色後,再將肉朝下放入烤盤中,以上火180度下火160度烤至20分熟透即可食用囉!

【Roasted chicken with fruity  sauce】

Using pineapple jam as a natural tenderizer will soften the meat and at the same time brings a little fruity flavor. The flesh of fruit mixed in it also enhances mouthfeel. It is definitely a dish worth cooking. Even the children who don’t eat fruits can’t resist!

|STEP|

1. Preparing ingredients: 50g Pineapple jam,2 pieces of boneless chicken legs,1/4 apple,1 slice of cabbage,1/4 chopped onion

2. Making stuffing: Cut the onion and the peeled apple into pieces with the size of about 0.5cm, and then add a little bit of salt and black pepper for seasoning.

Boil the cabbage till it’s ripening soft and let it cool down. You can use chopper or peeling knife to thinner the cabbage. Put 30g jam on the cabbage and wrap it tight.

3.  Processing chicken legs:Put the boneless chicken legs into 20g of pineapple jam and let it marinade for 30 minutes. The purpose is to use the jam as a natural tenderizer, so the meat won’t be too tough.

Take out the chicken legs after marinating and tear the skin from the chicken by hand to form a pocket shape. Use a toothpick to hold the skin and the meat. Use your hand to press gently to prevent the ingredients from slipping out during the cooking process, and sprinkle little bit of salt and black peppercorn on the skin.

4. Frying  the legs:Place the chicken legs on the heated pan with oil (the skin should face down, and sprinkle a little bit of salt and black peppercorn on top of the meat). Fry for about 1 minute. After it turns brown, flip the meat and place it on the baking tray. Roast the chicken with the upper heat at 180 degree and the lower heat at 160 degree for 20 minutes. And you can eat it after it is fully cooked!


【鱸魚鑲草蝦佐鳳梨荷蘭醬】

清甜的草蝦纏繞著鮮美的鱸魚片,再淋上帶有鳳梨果肉的荷蘭醬,打開烤箱濃郁的香氣瞬間瀰漫,一上桌立刻吸引滿桌的目光,讓你一秒變萬人迷阿!!!

|STEP|

1.準備食材:雞蛋2顆、奶油64g、鳳梨果醬80g、鹽6g、鱸魚片5片、草蝦5隻

2.製作荷蘭醬:將蛋黃與蛋白分開,把蛋黃、果醬、鹽放入盆中隔水加熱攪拌至起泡濃稠狀,再分次加入已經加熱融化的奶油,達到濃稠狀即可。

3.製作主食:將草蝦剝殼、斷筋後,放入用鹽蔥薑胡椒米酒等調好的醬料醃漬後,擦乾;將鱸魚片包覆全蝦後,整齊擺放至盤中,淋上荷蘭醬。

4.入烤箱:以上火200度、下火160度預熱烤箱,烤至荷蘭醬呈現金黃色就完成囉(約18分鐘)。

【Perch slice and grass shrimp with pineapple hollandaise sauce

Fresh perch slice mixed with sweet grass shrimp and topped with pineapple hollandaise sauce. The rich aroma will be spread as soon as you open the oven. It will be the focus when it’s served on the table and make you a heartthrob in just one second!

|STEP|

1. Prepare ingredients:2 eggs, 64g butter, 80g pineapple jam, 6g salt, 5 slices of perch, 5 grass shrimp.

2. Make hollandaise sauce:Separating the egg yolks and the egg white. Whisk the egg yolks, pineapple jam, and salt in the bowl for a few moments until thick and pale. The bowl should be heated in water on the stove. Gradually add small amount of melted butter to the bowl with the yolks. Whisk well between each addition, until it is thickened.

3. Wrap perch and grass shrimp:Peel the grass shrimps and remove the tendons. Then, marinate in the sauce of salt, onion, ginger, pepper and rice wine.

Finally, dry and wrap around the grass shrimp with perch and put it nice and tidy onto the tray. Top it with hollandaise sauce.

4. Put into the oven:Upper heat at 200 degrees and the lower heat at 160 degrees, bake till the hollandaise sauce turns golden yellow. (Approximately 18 minutes)