Recipes, with Love | 我家傳食譜
Episode 12 | 第十二集
Roast Rack of Lamb with Pommery Mustard | 芥末糍烤羊仔鞍
Ingredients | 材料
Rack of lamb | 排骨羊仔鞍
Pommery mustard | 芥末糍芥醬
Mint jelly | 薄荷啫利
Rosemary | 迷迭香
Breadcrumbs | 麵包糠
Egg | 雞蛋
Flour | 麵粉
Red wine | 紅酒
Seasoning | 調味料
Salt & pepper | 鹽 & 胡椒粉
The Steps | 步驟
Rub rack of lamb with salt. Coat with flour.
塗鹽和胡椒粉於羊仔鞍，黏上麵粉 。
Pan-fry rack of lamb till golden-brown.
煎羊仔鞍至金黃色 。
Preheat oven under 180. Then place rack of lamb into oven.
將烤爐預熱至180度，然後將羊仔鞍放入烤爐燒烤至接近熟透 。
The Topping | 摘心醬
Mix mint jelly, pommery mustard, bread crumbs, rosemary, flour, eggs and red wine.
將薄荷啫利，芥末糍芥醬，麵包糠，迷迭香，麵粉，雞蛋及紅酒攪勻 。
Season with salt & pepper.
用少許鹽及胡椒粉調味 。
Spread topping evenly on top of rack of lamb. Place it back into oven for few minutes.
將摘心鋪在羊仔鞍上，將羊仔鞍放入烤爐烤至面層香脆 。
Done | 完成！
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Broiled King Prawn Nicoise | 番茄蓉焗大蝦
Ingredients | 材料
King prawns | 大蝦
Tomato paste | 蕃茄醬
Anchovies | 銀魚仔
Capers | 酸豆
Olive oil | 橄欖油
Butter | 牛油
Flour | 麵粉
Garlic | 蒜頭
Onion | 洋蔥
Seasoning | 調味料
Salt & pepper | 鹽 & 胡椒粉
White wine | 白酒
The Steps | 步驟
Cut prawns from centre with shell. Marinate with some salt, pepper and lemon juice.
大蝦連殼開雙飛，塗上少許鹽，胡椒粉及檸檬汁 。
Sprinkle some flour onto prawns. Pan-fry prawns till golden-brown.
洒上少許麵粉於大蝦上，慢火煎至金黃色 。
Turn off fire. Place tomato paste & anchovies on prawns. Pour white wine.
熄火，在大蝦面層加上蕃茄醬及銀魚仔，再加入白酒 。
Bake prawns for 3 minutes. Put aside.
將大蝦放入焗爐三分鐘，備用 。
The Sauce | 醬汁
Fry chopped garlic & onion. Add capers and butter, stir-fry till golden-brown.
炒香蒜蓉及洋蔥蓉，加入酸豆及大量牛油，煮至金黃色 。
Add lemon juice & white wine to complete the sauce. Turn off fire.
灑上少許檸檬汁及白酒，熄火 。
Pour the sauce on top of the baked prawns.
最後將醬汁倒在焗好的大蝦上 。
Done | 完成！
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