-
1
、
Boned
(去骨的)
duck breasts
(鸭胸)
with mashed sweet
potatoes
(土豆泥)
Ing
redients
(材料)
:
2 boned duck breasts, skin
on
(带皮)
两块去皮鸭胸
2
tablespoons
(大汤匙)
soy sauce
(豆豉酱)
两大汤匙豆豉酱
2
tablespoons chilli oil
两大汤匙红辣椒油
6 spring onions
6
棵小葱
2 tablespoons of sherry vinegar
两大汤匙雪莉酒醋
15 cl. chicken stock
15cl
鸡高汤
Mashed sweet potatoes
土豆泥
500 g sweet
potatoes, 2.5 cm piece of ginger, freshly grated,
1 knob of butter
500
克
土豆,
2.5
厘米厚的生姜,磨碎,
1
块黄油
Realisation
方法:
For the mashed sweet potatoes, boil the
potatoes in salted water until done. Drain and
mash with
the grated ginger. Add the
butter and keep warm.
先制作土豆泥,
先在盐水中煮土豆。
等到水耗干,
再和着磨碎的姜一起磨碎。
加点黄油以保
持温暖的温度。
Cut
each duck breast into three pieces, with a sharp
knife crosshatch the skin, then coat the pieces
with the soy sauce. Heat the chilli oil
in an iron pan until very hot. Add the duck pieces
skin side
down and grill for a few
minutes.
将每块鸭胸切成三份,
不要切断脂肪层而深
入到鸭肉部分,
然后在每块上覆盖上豆豉酱。
在
铁平底锅中加热鸡高汤直到温度很高。加入鸭胸,有皮的部分朝下,烤几分钟。
Slice the spring onions into
1-centimetre lengths and add to the duck. Turn the
duck pieces and
grill with the spring
onions. Remove the duck and keep warm. Deglaze the
pan with the sherry
vinegar and simmer
a few minutes.
将小葱切到
1
厘米长左右,然后加进来。将鸭胸翻个面。再移走鸭块,并且保持温度。在平
底
锅中加入雪利酒醋,炖几分钟。
Add the
chicken stock, bring to a boil and simmer until
the sauce is reduced by half. Serve the
mashed sweet potatoes and duck breast
napped with the sauce.
加入鸡高汤,炖一会儿,直到汤汁收到一半。
2
、
Turbot
(大比目鱼)
Braised
(炖)
in Champagne
(香槟)
Ingredients
(材料)
:
150 g Turbot filet
150g
大比目鱼肉
20 g Shallots
20g
青葱
100 g Champagne
100g
香槟
80 g (4) Egg yokes
80g
蛋黄
100 g Elle & Vire Whipped cream
100g Elle &
Vire
鲜奶油
150 g
Elle & Vire Whipping cream
100g Elle &
Vire
淡奶油
180 g
Asparagus
180g
芦笋
Procedure
步骤
Fry the shallots. Deglaze with
champagne. Add Elle & Vire Whipping cream and the
egg yokes.
Thicken.
Strain.
To
finish,
add
Elle
&
Vire
Whipped
cream.
Season
with
salt,
pepper
and
cardamom. Serve with asparagus tips
翻炒青葱。加香槟。加入鲜奶油和蛋黄,使变厚。结束后加淡奶油。加盐、胡椒和小豆蔻。
p>
最后撒上芦笋尖。
3
、
Lamb in
parsley
(荷兰芹)
sauce with
sorrel
(酢浆草)
-Sauce
2 chopped shallots
2
根切碎的青葱
- Lamb
6 artichoke hearts
6
洋蓟心
-
Parsley dressing
欧芹酱
salt and
pepper
盐和胡椒
- Sauce
15 cl
Elle & Vire Special Cooking Cream 35.1%
15cl Elle & Vir
e
特制烹饪奶油(
35.1%
)
salt and pepper
盐和胡椒
- Lamb
12 cutlets
--Parsley dressing
80 grs
breadcrumbs
80grs
面包屑
70 grs Elle & Vire butter 82%
70grsElle & Vir
e
黄油(
82%
)
1/2 clove of garlic
二分之一瓣大蒜
- Sauce
8 cl Vermouth Vine
8cl
苦艾酒
150 g sorrel leaves
150g
酢浆草叶子
a knob of Elle & Vire butter 82%
一个旋钮大的
Elle & Vir
e
黄油(
82%
)
- Lamb
6 small mushrooms
6
各小蘑菇
-Parsley dressing
20 grs ground hazelnuts
20grs
杏仁
70 grs Elle & Vire butter 82%
70grsElle & Vire
黄油(
82%
)
20 grs
parsley
20grs
荷兰芹
Procedure
步骤
-
Lamb: Cook the loin of lamb in the
oven. Towards the end of cooking, add 1 abesse of
parsley
dressing.
羊排:在烤箱中烤羊排。在即将结束的时候,加入欧芹酱(单位没看懂)
Finish cooking. Separate the cutlets.
Serve with the sorrel sauce
结束烹饪,分开肉块,加上酢
浆草酱
Sauce: Sweat the chopped
shallots in the Vermouth vine. Reduce the quantity
to half. Add the Elle
&
Vire
Special
Cooking Cream
35,1%
Bring
to
the
boil.
Add
the
finely
chopped
sorrel
leaves.
Season. Reduce to a
creamy consistency. Add a knob of butter.
酱汁:
将切碎的小葱在苦艾酒里出水
。
直到蒸干一半。
加入
Elle &
Vire
特制烹饪奶油
(
35.1%<
/p>
)
。
使煮开。加入细细切碎的酢浆草叶子
。直到成乳脂状。加入黄油。
-
Parsley dressing: Mix all the
ingredients very finely. Spread a thin layer
between two sheets of
plastic then
leave to chill. Cut out the abesse to place on the
loin of lamb
。
欧芹酱
:混合所有配料。直到形成薄膜,然后让之放冷。然后除去,放在羊排上面。
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