迎新家宴

2011跨年大餐请了朋友一家五口,是老公主勺。烤了香肠酥,豆沙酥,肥鹅,鳟鱼,土豆。(快把一个烤箱都烤坏了。)他按着菜谱一条条来,可比我仔细认真了。我就做了两个凉菜一个汤。小酒负责摆桌子,还和小开提供娱乐节目。宾主尽欢。‘大厨’总结:做饭,食材第一位,技术第二位!
能和朋友一起辞旧迎新,真是件乐事。

小酒吧餐具用餐巾纸包起来。她说,饭店里都是这样的。 嘿嘿。

xiao jiu

starter

说到烤鹅, 我就想到‘买火柴的小女孩’。

roasted goose

为了买这道菜的配料caper,老公在超市了兜了1个多小时。为鳟鱼增味不少。

roasted trout

来点爽口的水果。

fruit

和很小的蛋糕

cake

等‘大厨’上菜的时候,小开弹个曲子避免冷场。衣服和键盘还是配的。
hands on keyboard

给别人讲笑话,自己先笑场了。
xiaokai

小酒的吃相
xiaojiu

附上菜谱:Gordon’s Christmas roast goose
Ingredient: 4-5.5kg fresh goose, 4 lemons ,3 limes , 1 tsp Chinese five-spice powder ,small handful each of parsley sprigs, thyme and sage, plus extra for garnishing ,a little olive oil , for browning, optional ,3 tbsp clear honey ,1 tbsp thyme leaves

1. Calculate the cooking time (see tips, below). If the goose is ready-trussed, then loosen the string and pull out the legs and wings a little – this helps the bird cook better. Check the inside of the bird and remove any giblets or pads of fat. Using the tip of a sharp knife, lightly score the breast and leg skin in a criss-cross. This helps the fat to render down more quickly during roasting.
2. Grate the zest from the lemons and limes. Mix with 2 tsp fine sea salt, the five-spice powder and pepper to taste. Season the cavity of the goose generously with salt, then rub the citrus mix well into the skin and sprinkle some inside the cavity.
3. Stuff the zested fruit and the herb sprigs inside the bird and set aside for at least 15 mins. Can be done up to a day ahead and kept refrigerated.
4. Heat oven to 240C/fan 220C/gas 9. If you want to give the bird a nice golden skin, brown in a large frying pan (or a heavy-based roasting tin), using a couple of tbsp of oil. Holding the bird by the legs (you may like to use an oven glove), press it down on the breasts to brown.
5. Once browned, place the bird in the roasting tin. Drizzle with the honey and sprinkle with thyme leaves. Roast for the calculated time, turning the heat down after 10 mins to 190C/fan 170C/gas 5. Cover the goose with foil if it is starting to brown too much.
6. Every 30 mins or so, baste the bird with the pan juices, then pour off the fat through a sieve into a large heatproof bowl . You will end up with at least a litre of luscious fat – save this for the potatoes and other veg. At the end of the cooking time, leave to rest for at least 30 mins, covered loosely with foil. The bird will not go cold, but will be moist and much easier to carve.
Buttery trout with capers
Ingredients
• 4 thick trout fillets
• 100.0g butter
• squeeze lemon juice
• handful parsley , leaves chopped
• 2.0 tbsp capers , rinsed

1. Heat oven to 200C/fan 180C/gas 6. Rinse the fish, then pat dry with kitchen paper. Put in a roasting tray, season, then dot with a third of the butter. Roast for 10-12 mins.
2. When the fish is almost ready, melt the remaining butter in a frying pan. Turn up the heat until it turns brown. Take off the heat, then add lemon juice, parsley and capers. Pour over the fish, then serve with green beans.

Advertisements

5 thoughts on “迎新家宴

发表评论

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / 更改 )

Twitter picture

You are commenting using your Twitter account. Log Out / 更改 )

Facebook photo

You are commenting using your Facebook account. Log Out / 更改 )

Google+ photo

You are commenting using your Google+ account. Log Out / 更改 )

Connecting to %s