Slow-Cooking by Gaddi's Chef - David Goodridge @Peninsular Day 1

本身已經好鍾意Peninsular嘅Gaddi's

今次可以跟Gaddi's個Chef - David Goodridge學slow cooking

好開心

今次個4 days course我報左2日....主要都係揀d我鍾意食&打算會交功課的....

由於3個hrs內要做好多野....所以節奏都好快...

有d影相都黎唔切...

所以好多都冇相相....

我唯有大概講下學左乜..

1. Braised Boneless Short Ribs of Beef

2. Potato Puree

3. Twice Cooked Chicken : Breast & Legs

4. Confit Garlic

5. Fondant Potatoes

6. Milk with Cloves (Cod Fillet)

7. Steamed Eggs - Truffle Gratin

今次學到嘅,就係低溫慢煮嘅方法,有d甚至只係浸熟.....

雖然所花時間當對要較長....但d肉質就相當嫩滑.....

值得...

我一定會交功課架....

Braised Boneless Short Ribs of Beef

1. 先用red wine, vegetable, 香草醃overnight

2. Sauce: mushroom, shallots, butter, beef stock, cream, red wine

slow cook 4-5hrs

Horseradish Crust on top

10個LIKE

Twice Cooked Chicken : Breast & Legs

Legs

用milk, bacon, 香草浸1 hr...

塗上dry rub (nutmeg, mustard, honey, paprika, garlic, flour) 再炸

Breast

68C浸 1hr再煎

一d都唔"鞋"....

Milk with Cloves

看似平平冇奇嘅一舊Cod Fillet....

milk + vegetables +香草先浸1hr,再reheat at 70C.....

臨食放入cod浸15mins

Steamed Eggs - Truffle Gratin

同樣10個讚....

1. 先steam蛋@67C >>>>類似溫泉蛋

2. 底: Garnish (butter, shallots, baby spinach, truffle oil)

3. 蛋放面

4. top: Sabayon (egg yolks, butter, lemon juice, truffle oil)

5. extra: Parmesan 

Lunch @Gaddi's

Slow-cooked lamb loin salad with eggplant caviar

Oven-baked sea perch with pumpkin cream

Puff pastry fine tart with lemon and salted caramel, hazelnut croqunte

都唔需要comment..

樣樣都超好味

待續.....