蓝带食谱——珍珠麦烤童子鸡、苹果黑莓琼脂冻珍珠和焖洋葱蘑菇
关于这个食谱
烤童子鸡以丰富的口感与色泽，成就了这道时尚菜品，而水果琼脂冻则为这款味道浓厚的菜品带了清新。
进餐份额: 4
准备时间: 1小时30分
食谱配料:
• 童子鸡
• 苹果汁
• 黑莓酱
• 琼脂
• 杜松子
配料成分
主要食材
4 块400-450 克童子鸡肉
100 毫升植物油
盐、胡椒
苹果黑莓琼脂冻珍珠
500 毫升植物油
300毫升苹果汁
200 毫升黑莓酱
4 个杜松子，轻轻压碎
4 克琼脂
珍珠麦
1 汤匙植物油
30 克蔬菜（胡萝卜、蒜苗和西芹），切碎做调味蔬菜
1 颗蒜瓣，切碎
1棵百里香枝
100 克珍珠麦
1 升鸡高汤
盐、胡椒
焖洋葱和蘑菇
12 只小珍珠洋葱
200克野蘑菇
200 毫升鸡高汤
100 克黄油
盐、胡椒
鸭脂烹调甘蓝与蒜苗
100 克鸭脂
1 棵百里香枝
1 颗蒜瓣，切碎
1/2颗皱叶甘蓝
1 颗蒜苗
盐、胡椒
装饰
炸焦或切碎的平叶芹菜叶
注: 需要使用熟料注射器与精准的磅秤
制作方法
1. 在制作苹果黑莓琼脂冻之前，请将油倒入深的容器中，放入冷冻室至少30分钟。
2. 童子鸡：烤箱预热至180°C. 将鸡去翅尖与叉骨。法式修剪腿骨与翅骨。将修剪下来的边角料放置一边准备制作酱汁。将油锅加热，放入锅中烹饪，煎至棕黄色，约5分钟。放入烤箱，烤至汁液完全流出，约20-30分钟。从烤箱中取出，盖上铝箔纸，放置20分钟。
3. 苹果黑莓琼脂冻珍珠: 将200毫升的苹果汁、黑莓将与杜松子放在锅中，小火慢慢煮。加入琼脂搅拌20-30秒，直到混合物冒气泡。从火炉上取下，剔出杜松子。冷却到温热的状态，装入塑料注射器中。将油从冰箱中取出，在油面上方10cm处，将混合物用注射器注入油中，并顺时针转动。混合物在遇到冷油后将凝结成水滴状。将盛有水滴状混合物的容器放回冰箱冷冻10分钟，然后从冰箱中取出。将珍珠形琼脂冻用细网滤勺捞出滤干油。放置在剩下的苹果汁中待用。
4. 珍珠麦: 在锅中加热油，加入修剪下来的童子鸡边料，烹调至棕黄色，约5分钟。加入调味蔬菜，炒至微微上色。加入蒜瓣和百里香。将珍珠麦冷水洗净，加入锅中。加入高汤，盖上锅盖焖至软烂，约30分钟。将调味蔬菜与鸡边料取出。按自己口味调味，放置在一边待用。
5. 焖洋葱与蘑菇：在锅中加入洋葱、蘑菇、高汤、黄油，低温加热。盖上锅盖焖到洋葱变软，约15分钟。
6. 鸭脂烹调甘蓝与蒜苗: 在锅中低温加热鸭脂、百里香和蒜瓣。将甘蓝切片，蒜苗切条，放入热鸭脂中调味。盖上锅盖焖至软烂，约15分钟。
7. 装盘: 将鸡腿与鸡胸肉从鸡身上切下，从苹果汁中取出珍珠形琼脂冻，放入珍珠麦中加热，注意不要煮开，琼脂冻容易融化。将甘蓝、蒜苗、蘑菇与洋葱摆在盘子里面。加入鸡肉块，在周围摆上珍珠麦与琼脂冻。用芹菜叶做装饰。
咨询联络电话：010-8447 6928
189 0119 3685
在线咨询ＱＱ：800093391
电子邮件：info@gheac.com
办公地址：北京市 东城区 东直门外大街48号 东方银座 C座16E
邮政编码：100027
Roast poussin with pearl barley, apple and blackberry agar-agar jelly pearls, braised onions and mushrooms
About this recipe
Fruit agar-agar jelly pearls lighten the richness of the braised and confit vegetables and roasted poussin creating a modern dish with an impressive range of flavors, colors and textures.
Serves: 4
Preparation time: 1 hour 30 minutes
In this recipe:
• poussins
• apple juice
• blackberry purée
• agar-agar
• juniper berries
Ingredients
Principal ingredients
4 x 400-450 g poussins
100 ml vegetable oil
salt, pepper
Apple and blackberry agar-agar jelly pearls
500 ml vegetable oil
300 ml apple juice
200 ml blackberry purée
4 juniper berries, lightly crushed
4 g agar-agar
Pearl barley
1 tbsp vegetable oil
30 g vegetables (carrot, leek and celery), cut into mirepoix
1 garlic clove, finely chopped
1 thyme sprig
100 g pearl barley
1 liter chicken stock
salt, pepper
Braised onions and mushrooms
12 pearl onions
200 g wild mushrooms
200 ml chicken stock
100 g butter
salt, pepper
Confit cabbage and leek
100 g duck fat
1 thyme sprig
1 garlic clove, finely chopped
1/2 Savoy cabbage
1 leek
salt, pepper
Decoration
deep fried or finely chopped flat-leaf parsley leaves
Note: Plastic syringe and accurate scales required
Method
1. In preparation for the apple and blackberry agar-agar jelly pearls, pour the oil into a deep container and place in freezer for at least 30 minutes.
2. Poussin: Preheat the oven to 180°C. Prepare poussin by removing wing tips and wish bones. French trim leg and wing bones. Set aside trimmings for sauce. Heat the oil in a pan, season poussins and cook until brown, about 5 minutes. Transfer to oven and roast until juices run clear, about 20 to 30 minutes. Remove from oven, cover with aluminium foil and rest for 20 minutes.
3. Apple and blackberry agar-agar jelly pearls: Combine 200 ml of the apple juice, blackberry purée and juniper berries in a pan and slowly bring to a boil. Add agar-agar and whisk for 20 to 30 seconds while mixture is bubbling. Remove from heat and discard juniper berries. Cool to lukewarm, then fill a plastic syringe with the warm fruit mixture. Remove oil from freezer and gently eject mixture into the oil in a clockwise motion about 10 cm above the oil. The mixture will form droplets on contact with the cold oil. Return container containing droplets back to the freezer for 10 minutes. Remove from freezer and strain agar-agar jelly pearls through a fine mesh sieve (chinois). Set aside in the remaining apple juice until required.
4. Pearl barley: Heat the oil in a pan, add poussin trimmings and cook until brown, about 5 minutes. Add vegetable mirepoix and lightly color. Add garlic and thyme. Wash pearl barley in cold water and add to pan. Add stock, cover with a lid and simmer until soft, about 30 minutes. Discard mirepoix and poussin trimmings. Season to taste and set aside.
5. Braised onions and mushrooms: In a pan, heat the onions, mushrooms, stock, butter and seasoning over low heat. Cover with a lid and cook until onions are tender, about 15 minutes.
6. Confit cabbage and leek: In a pan, heat the duck fat, thyme and garlic over low heat. Slice cabbage and leek into strips. Add to warm duck fat and season. Cover with a lid and cook until tender, about 15 minutes.
7. Presentation: Remove legs and breast from the poussins. Remove agar-agar jelly pearls from apple juice and add to pearl barley to warm through, taking care not to boil as the jelly pearls will melt. Arrange cabbage, leek, mushrooms and onions onto a plate. Add the poussin pieces and surround with pearl barley and agar-agar jelly pearls. Decorate with parsley.
【原文引自】：http://www.gheac.com/thread-4792-1-1.html
版权与翻译版权所有，转载，复制请注明出自于“GHEAC-环球酒店教育与行业盟”。
Roast poussin with pearl barley, apple and blackberry agar-agar jelly pearls, braised onions and mushrooms
About this recipe
Fruit agar-agar jelly pearls lighten the richness of the braised and confit vegetables and roasted poussin creating a modern dish with an impressive range of flavors, colors and textures.
Serves: 4
Preparation time: 1 hour 30 minutes
In this recipe:
• poussins
• apple juice
• blackberry purée
• agar-agar
• juniper berries
Ingredients
Principal ingredients
4 x 400-450 g poussins
100 ml vegetable oil
salt, pepper
Apple and blackberry agar-agar jelly pearls
500 ml vegetable oil
300 ml apple juice
200 ml blackberry purée
4 juniper berries, lightly crushed
4 g agar-agar
Pearl barley
1 tbsp vegetable oil
30 g vegetables (carrot, leek and celery), cut into mirepoix
1 garlic clove, finely chopped
1 thyme sprig
100 g pearl barley
1 liter chicken stock
salt, pepper
Braised onions and mushrooms
12 pearl onions
200 g wild mushrooms
200 ml chicken stock
100 g butter
salt, pepper
Confit cabbage and leek
100 g duck fat
1 thyme sprig
1 garlic clove, finely chopped
1/2 Savoy cabbage
1 leek
salt, pepper
Decoration
deep fried or finely chopped flat-leaf parsley leaves
Note: Plastic syringe and accurate scales required
Method
1. In preparation for the apple and blackberry agar-agar jelly pearls, pour the oil into a deep container and place in freezer for at least 30 minutes.
2. Poussin: Preheat the oven to 180°C. Prepare poussin by removing wing tips and wish bones. French trim leg and wing bones. Set aside trimmings for sauce. Heat the oil in a pan, season poussins and cook until brown, about 5 minutes. Transfer to oven and roast until juices run clear, about 20 to 30 minutes. Remove from oven, cover with aluminium foil and rest for 20 minutes.
3. Apple and blackberry agar-agar jelly pearls: Combine 200 ml of the apple juice, blackberry purée and juniper berries in a pan and slowly bring to a boil. Add agar-agar and whisk for 20 to 30 seconds while mixture is bubbling. Remove from heat and discard juniper berries. Cool to lukewarm, then fill a plastic syringe with the warm fruit mixture. Remove oil from freezer and gently eject mixture into the oil in a clockwise motion about 10 cm above the oil. The mixture will form droplets on contact with the cold oil. Return container containing droplets back to the freezer for 10 minutes. Remove from freezer and strain agar-agar jelly pearls through a fine mesh sieve (chinois). Set aside in the remaining apple juice until required.
4. Pearl barley: Heat the oil in a pan, add poussin trimmings and cook until brown, about 5 minutes. Add vegetable mirepoix and lightly color. Add garlic and thyme. Wash pearl barley in cold water and add to pan. Add stock, cover with a lid and simmer until soft, about 30 minutes. Discard mirepoix and poussin trimmings. Season to taste and set aside.
5. Braised onions and mushrooms: In a pan, heat the onions, mushrooms, stock, butter and seasoning over low heat. Cover with a lid and cook until onions are tender, about 15 minutes.
6. Confit cabbage and leek: In a pan, heat the duck fat, thyme and garlic over low heat. Slice cabbage and leek into strips. Add to warm duck fat and season. Cover with a lid and cook until tender, about 15 minutes.
7. Presentation: Remove legs and breast from the poussins. Remove agar-agar jelly pearls from apple juice and add to pearl barley to warm through, taking care not to boil as the jelly pearls will melt. Arrange cabbage, leek, mushrooms and onions onto a plate. Add the poussin pieces and surround with pearl barley and agar-agar jelly pearls. Decorate with parsley.
【原文引自】：http://www.gheac.com/thread-4792-1-1.html
版权与翻译版权所有，转载，复制请注明出自于“GHEAC-环球酒店教育与行业盟”。
没有评论:
发表评论