4/03/2019

『香芒雞肉酥皮卷配蔬菜條雞心豆蓉醬』食譜 Mango Chicken Puff Pastry
















材料 (一人份量) :
  1. 英國奥克姆雞胸塊 3塊
  2. 酥皮 一塊
  3. 芒果 100克
  4. 什錦小甜椒 3隻
  5. 西芹 1條
  6. 紅椒粉 少許
  7. 碎巴馬臣芝士 10克
  8. 忌廉 50毫升
  9. 蔬菜條連雞心豆蓉醬 一份
  10. 糖 少許
  11. 黑椒 鹽 少許
煮法:
  1. 把西芹、芒果、彩椒及雞塊切粒。
  2. 雞肉以鹽、黑椒及紅椒粉調味。
  3. 以少許橄欖油起鑊,炒香雞肉及蔬果粒。
  4. 拌入忌廉、少許糖及碎芝士,離火備用。
  5. 於牛油紙上把酥皮擀開,切成約30cm的方塊。
  6. 於兩側約1/3闊度起每隔2cm界開。
  7. 中間放上白汁蔬果雞粒。
  8. 左右重疊織成卷狀,塗上蛋漿。
  9. 放進已預熱180度的焗爐焗20分鐘即成。
Ingredients (Serves 1):
  1. 3 British Oakham chicken mini breast fillets
  2. 1 pack all butter puff pastry, thawed
  3. 100g mango
  4. 3 mixed baby peppers
  5. 1 celery stalk
  6. Pinch of sweet paprika
  7. 10g grated Parmigiano Reggiano
  8. 50ml cream
  9. 1 portion of vegetable selection with houmous
  10. Pinch of sugar
  11. Pinch of sea salt & black pepper
Method:
  1. Dice chicken fillets, celery stalk, mango and bell peppers.
  2. Season chicken with sea salt, black pepper and paprika.
  3. Stir fry chicken, mango and vegetable pieces with a bit olive oil.
  4. Stir in cream, sugar and cheese, off the heat and set aside.
  5. Roll out pastry on parchment paper and cut it into a 30 cm square.
  6. Cut 2 cm wide strips horizontally and leave the middle strip about 1/3 total width.
  7. Spread the chicken mixture along the centre strip.
  8. Fold the side strips over chicken mixture, alternating strips from each side to form a roll. Brush with egg wash.
  9. Bake for 20 minutes in 180°C preheated oven.
  10. Serve with the vegetable selection with houmous

玻璃朱Bonnie

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