Sous Vide Lychee Free Range Chicken 低温煮荔枝走地雞(with video)

Sous vide Lychee Whole Free Range chicken (split)低温煮荔枝走地雞

Ingredients:
1 can of Lychee 
1 Free Range Chicken (Split in Half)
Salt  and cooking wine

Directions:
1. Wash chicken, split in half. Marinated with sea salt and cooking wine. 
2. Put chicken in vacuum bag/ziplock bag. Put lychee into bag. Pour half of lychee juice into bag. Seal and put in preheated 71°C/160°F sous vide bath.
3. It takes at least 3 hours (depend of size of chicken). Free range chicken is usually smaller. If you use deep frying chicken, it may take 4-6 hours.

Mango Lava Pudding 芒果流心布甸

 

流心材料 Mango Lava Ingredients：
芒果肉 Mango 120克 gram
黄砂糖Golden Sugar 20克 gram
柠檬汁Lemon juice  2小勺 tsp

做法 Directions:：
1，将芒果肉、糖、柠汁一起放入搅拌机里打成蓉 (Pic 1)；
2，取一个小模子，里面铺一层保鲜膜，然后将果蓉倒入平铺，放冰箱冷冻三小时以上 (Pic 2)；
3，将已凝固的果蓉取出，切成小粒 (pic 3)，放回冰箱冷冻备用 (Pic 4)（芒果粒不要切太大，约1-2CM大小就差不多了，切得太大放布丁中间做流心，会比较容易失败）

1. Puree Mango, sugar and lemon juice in blender (Pic 1).

2. Pour puree in container and cover by Cling Wrap. Freeze in freezer for more than 3 hours (Pic 2).

3. Take frozen puree out, cut into 1-2cm cubes (Pic 3). Place cubes back to freezer until use. (Pic 4)

芒果布丁材料 Mango Pudding Ingredients：
芒果啫喱粉Mango Jello   45克 gram
鱼胶粉 Gelatine   7克 gram
滚水Hot water 150克 gram
三花淡奶 Evaporated milk 100克 gram
椰浆Coconut milk 150克 gram
芒果肉 Mango 140克 gram

做法Directions：
1，芒果啫喱粉和鱼胶粉混合；加入滚水搅拌至粉类完全全溶化，坐冷水放凉；(Pic 5)
2，芒果肉取50克和淡奶一起放搅拌机里搅打成蓉；
3，待1凉后，将芒果蓉、椰浆、芒果肉一起倒入拌均匀；
4，准备好布丁模，将布丁糊加入到模子1/3的位置 (pic 6)，然后放入冰箱冷冻库约10分钟至布丁凝固；
5，布丁糊凝固后，将一粒预先做好的芒果流心粒放在布丁中间(Pic 7)，然后再倒入布丁糊至满模(Pic 8)，放冰箱冷冻20分钟，至表面稍微凝固后再移至冰箱冷藏室，冷藏约3小时即可取出脱模，完成后用小刀切开一角，就可见芒果流心流出了~~

1. Mix Mango jello powder and gelatine; add hot water and mix until all powder dissolved. (Pic 5) Place in cold water bath to speed up the cooling progress.

2. Puree 50g of mango with evaporated milk.

3. When step 1 mixture cooled, add mango puree, coconut milk and remaining mango to mixture and mix well.

4. Pour mixture from step 3 into moulds or serving containers up to 1/3 full (Pic 6). Put in freezer and let it settled for 10 minutes.

5. Take out mould or container, place frozen mango cubes in centre/middle of the jello mixture (Pic 7) . Filled up container with step 3 mixtures over mango cubes(Pic 8). Put it back to freeze for another 20 minutes. Then transfer container back to fridge.

注  Note：
这个流心布丁不难，但流心粒不宜切太大，布丁中间做夹心时，不要贪心放太多，因为流心粒在布丁冷藏时会慢慢解冻，如果流心太多，有可能会脱模时冲坏布丁四周

Please remember not to put too many frozen mango cubes in middle of the pudding. When the mango cubes melted, it will over flow if you put too many. And when you unmold the pudding, it might over flow all over the pudding as well.

Recipe Source: http://blog.sina.cn/dpool/blog/s/blog_5e762e870102ef4v.html

S'mores Chocolate Ice cream

S'mores is my daughter's favourite snack. S'mores is basically graham biscuits with semi-melted chocolate and roasted marshmallow. And I simply just add marshmallow and some graham biscuit to my Eggless Chocolate chip ice cream that I made not long ago. 

Recipe:

INGREDIENTS:

1/2 cup of unsweetened cocoa powder 

1/2 cup of sugar 

1/4 cup of firmly packed brown sugar 

3/4 cup of full cream milk 

1.5 cups of cream with at least 35% fat content 

1.5 tsp of vanilla extract 

A small pinch of salt 

1/2 cup mini chocolate chips

1/2 cup mini marshmallow (optional - roasted)

1/2 cup graham biscuit pieces/dust

INSTRUCTIONS:

1. Whisk together the cocoa and both sugars until thoroughly combined. (Pic 1&2)

2. Add the milk to this, gently incorporate by hand, and then continue whisking either manually (2-3 mins) or with an electric mixer (30 seconds).

3. Time to add the cream(pic 3).Pour in the cream, vanilla and add a pinch of salt.

4. Mix again until full incorporated.

5. Pour this mixture into the bowl of your ice cream maker and churn for 20 mins, approximately.

6. . The mixture should turn into soft serve ice cream. Pour in chocolate chips and churn for 2 minutes. Finally, stir in the marshmallow and graham biscuit pieces/dust. You can serve it at this stage or freeze for a harder more ice-cream-like consistency.

Prosciutto and Gruyère Palmiers義式帕瑪火腿和瑞士乾酪蝴蝶酥

I first tried this Palmiers during last New Year Eve party. It was a potluck party and my friends brought their favorite dishes over. One of the dishes that my friend Elaine brought and made by herself was this Prosciutto Palmiers. She said she just used cheddar cheese and she thinks it is a  bit salty. Therefore, I tried to use Gruyere when I try to make it this time. And the taste is awesome.

Serves: Makes approximately 40 palmiers

Ingredients (Pic 1)

• 1 pound good quality puff pastry, halved
• 1 egg, lightly beaten
• 4 ounces thinly sliced prosciutto
• 3-4 tablespoons Dijon mustard
• 1 ½ cups grated Gruyere cheese (about 6 ounces)
• Freshly ground black pepper

Instructions

1. On a lightly floured surface, roll out one half of the pastry to form a rectangle approximately 12” x 16”. With the long side facing you, brush the top and bottom edges with some of the beaten egg (Pic 2), about ½” from the top. Spread half of the mustard in a very thin layer all over the pastry(Pic 3), avoiding the edges brushed with egg. Top the mustard with half of the prosciutto (Pic 4) and then sprinkle with half the cheese and some black pepper (Pic 5).
2. Starting with the side near you, roll the dough, jelly-roll fashion, just to the middle(Pic 6). Do the same from the top so the two rolls meet in the center. Brush the dough rolls, where they meet, with some beaten egg so they adhere gently. Wrap in plastic wrap and chill until firm (Pic 7), at least one hour. Repeat with remaining dough and filling ingredients. Note that the formed dough rolls can be tightly wrapped and frozen up to one month.
3. Preheat oven to 400 degrees. Line two baking sheets with parchment or silpats.
4. While still relatively firm, cut the dough logs crosswise into palmiers, about ½-inch thick. Place them, cut side down, on the prepared baking sheets(Pic 8). Bake in the center of the oven until golden brown, about 15 minutes. Transfer palmiers to a rack to cool just slightly then serve warm(Pic 9).

Recipe source: San Francisco Cooking School Blog

London Fog (Earl Grey) with Dark Chocolate flakes Ice cream Sandwiches 黑朱古力碎伯爵奶茶雪糕三文治

Ernest Ice cream is a big hit in Vancouver. And the name "London Fog Ice Cream" is what I learned from their menu. London Fog means Earl Grey. And I love Earl Grey tea very much. I never try Ernest Ice Cream shop version, but I am definitely sure it will taste well.

Ingredients
2 cups whole milk
2 cups heavy cream
4 earl grey tea bags (Pic 1)
1 cup granulated sugar
1 tbs vanilla extract
5 egg yolks 

1 cup of dark chocolate flakes

16-20 Digestive Biscuits or Marie Biscuits

Directions
1| Prepare the night before: Stick freezer bowl in the back of the freezer the night before you plan to make ice cream.
2| Heat milk and heavy cream until it begins to simmer – do not let it boil. Remove from heat and add in tea bags (Pic 2). Let it steep for 5-7 minutes, stirring occasionally.

3| In the meantime, whisk yolks and sugar until pale in color and thick. When tea milk mixture is done steeping, gently stream into yolk/sugar mixture, whisking constantly after each addition. This is called tempering – the point is to prevent cooking of egg yolks. Have patience, and do this slowly.
4| Pour mixture back into a saucepan and heat until custard is thick. I like to use the spoon test – dip a wooden spoon into the mixture, and remove it. Run a finger in a line down the back of the wooden spoon. If the line remains visible, then the custard is thick enough.
5| Take out tea bags. Pour custard through a sieve into a bowl(Pic 3). Cover with plastic wrap and immediately chill in fridge for at least 2 hours.Sprinkle in ground up early grey tea. 

6| Pour into ice cream maker and churn according to instructions
7|  Stir in dark chocolate flakes. And then pour churned ice cream into an airtight container and freezer for another few hours. (Pic 4)

8| Unmold the ice cream block(Pic 5). Then cut half way.(Pic 6)
9| Use a round cookie cutter and cut out the ice cream same size as the digestive biscuits (Pic 7). Place ice cream in between two biscuits. Serve chilled.

Recipe adapted from: Le Jus D'orange Blog