Tuesday, November 14, 2017

Honey Butter Roasted Sweet Potatoes and Wilted Baby Spinach | 蜜糖牛油烤蕃薯菠菜苗沙律


With Thanksgiving right around the corner, families across North America are reuniting and busy putting their final touches on the menu for the most significant celebration of the year. Sweet potatoes, yams, and pumpkins take center-stage in family kitchens far and wide alongside the requisite roasted turkey. Everywhere seems to hum with joy and the anticipation that this meaningful holiday brings.

Even though Thanksgiving may not be celebrated in Hong Kong, this could hardly deter me from injecting a dose of fall festivity into my kitchen. With just a handful of ingredients and no more than a few simple steps, the following recipe - adapted from Food Network host Robert Irvine's original - will surely warm up your day and have you scrambling for seconds.

Perfect as a side for a magnificent Thanksgiving spread, and no less stellar as a filling, nutritious meal on its own, this flavorsome roasted sweet potato dish trumps an ordinary mash or green salad. What's more? With so few steps and so little to wash, this dish might just be your answer when you have too much on your plate preparing for the Great Turkey Dinner.

What you'll need...
2 medium to large sweet potatoes, cleaned (peeling optional), cut into 1.5-inch cubes
Drizzle of vegetable oil, to toss and coat
Half a red onion, or 3 shallots, sliced
2 large handfuls of baby spinach
1 tablespoon honey
Small knob of butter* (less than 1 tablespoon)
Handful of pecans

*Note: Using quality butter makes a world of difference since the butter is the ingredient that brings together the entire dish. Or, add some flair with Whipped Maple Cinnamon Butter (recipe), and substitute honey with pure maple syrup!


Directions
1. Preheat oven to 180C/350F. In a large bowl, toss sweet potatoes in oil to coat. Place on baking sheet and roast for 15 minutes.



2. Remove briefly from oven and toss in the onions and pecans and continue to roast until potatoes are tender, approximately another 15-20 minutes. Meanwhile, have the honey, butter, and baby spinach handy.



3. Transfer sweet potatoes to the same large bowl. While piping hot, drizzle honey over the potatoes and add in the butter, mixing well. Gently toss in spinach. The heat from the potatoes will wilt the greens.


4. Serve warm and drown in the heavenly aroma of roasted onions and honeyed, melting butter! Happy Thanksgiving, everyone! 





《蜜糖牛油烤蕃薯菠菜苗沙律》

材料:
蕃薯  2  隻(可去皮、切成約 1.5 寸小塊)
食用油  少量
洋蔥  半個  或  乾蔥頭  3  個(切絲)
菠菜苗  400 克
蜜糖  1  湯匙
牛油  20  克
胡桃  適量

做法:
1. 預熱焗爐至 180C。
2. 將蕃薯置於大碗中,加入少量油並略為攪拌,然後放於烤盤上,焗 15 分鐘。
3. 十五分鐘後,拌入洋蔥和胡桃,繼續焗至蕃薯和洋蔥熟透,約 15-20 分鐘。
4. 將焗好的蕃薯和洋蔥取出並置於大碗中。趁熱加入蜜糖和牛油,攪勻,然後再拌入菠菜苗。熱力會把菠菜變得軟身。完成!



Adapted from Robert Irvine's recipe on Food Network
[Follow me on Instagram @alvinckl and @alvin.penthousekitchen and check out my Facebook Fan Page!]

Tuesday, September 26, 2017

Gluten-free Chicken Pot Pie with Cornbread Crust | 玉米派皮雞肉派 — 不含麩質

As I write, I have just completed my two intensive weeks working at Sweetpea Cafe, Hong Kong's only entirely gluten free patisserie serving up decadent cakes and healthy brunch classics. How it all happened was almost like a dream. Just a month ago my friend and I wandered the quaint backstreets of Central and walked into Sweetpea for an afternoon of cake, coffee, and conversation. I gawked at the cake display, started conversing with the friendly and bubbly owner Angel, took a bite of the delightfully fluffy Tiramisu cake, and it didn't take much else for me to fall in love with this place.

My eyes rested on the "We Are Hiring" sign. With my annual two-week leave just weeks away, the idea of hitching an interim job here at Sweetpea Cafe sprouted. I stayed up all night. The next thing I know, I texted Angel with my proposal in the morning, and she responded: "I'd say yes in a heartbeat!" BAM, the stars aligned. I dropped my original plans of a (rather expensive) cooking holiday in the rustic countryside of Brittany, France and landed a part time job working in a charming little patisserie in my hometown. Call it a working holiday or apprenticeship, it was a dream come true in every sense for me to work in a cafe, to experience the operations behind the scenes and to open my eyes to the harsh reality of running a business in Hong Kong.

The two weeks had gone by in a blink. My experience reminded me of the television show on one of the travel channels where the host ventures around the world to master a new skill in two days' time. My two weeks were no short of challenges, discoveries, failures, stress, laughter, and sense of achievement. To fully delineate my experience in today's entry would be nearly impossible, so I will leave it at that for now and draw our attention back to the yummy dish of the day... Chicken Pot Pie with Cornbread Crust - and it's gluten free!

Thanks to Sweetpea Cafe and my Toronto-based cousin whom I worship for her talents and stamina in everything she does, I have become increasingly interested in gluten-free cooking and diet. I began digging around in books and online and in groceries in the U.S. and decided to experiment a little. I even bribed my flatmate to haul a ton of assorted flours back from Toronto (where they are readily accessible and affordable) in efforts to create my own blend of gluten free flour.

What we have today is my all-time favorite, Chicken Pot Pie, topped with golden cornbread instead of the traditional shortcut pastry. It's like taking a baby step towards making gluten-free choices. The cornbread adds such a delectable crunch and flavor to the creamy filling that I am not so sure I miss the buttery pastry crust so much anymore! The following recipe is based on my Individual Chicken Pot Pie with Puff Pastry Crust post from 2015 but is modified and improved. As for the crust, it's basically a cornbread baked on top of the filling, so it would work perfectly on its own any other time! This recipes produces a cornbread that has a perfect crumb - neither too dry nor too cakey!

What you'll need...
For the pie filling:
3 skinless, boneless chicken thighs
1 bay leaf (optional)
1 tablespoon butter
1 small onion, diced
3 cloves garlic, minced
2 medium carrots, diced
2 - 3 ribs celery, diced
6 cremini mushrooms, stems intact, diced
3 tablespoons gluten-free flour blend (I used Bob's Red Mill)
1/2 cup chicken broth (from cooking the chicken thighs)
1/2 cup warmed milk
Thyme, fresh or dried

For the Cornbread Crust:
1 cup gluten-free cornmeal
1 cup gluten-free flour blend (I used Bob's Red Mill)
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon xanthan gum
2 large eggs
1 cup milk
2 tablespoons butter, melted

Preparing the Chicken Pot Pie Filling
1. Bring a pot of water to a boil, add bay leaf (and any unwanted vegetable trimmings) and chicken thighs and cook for 8 minutes. Turn heat off and leave chicken in the pot covered for another 5 minutes. Rinse chicken under the tap and let cool in refrigerator while prepping the other ingredients to allow for easier cubing. Reserve chicken broth.

2. Heat butter in a large cast iron skillet or dutch oven over medium heat. Sauté onions, garlic, carrots, celery, and mushrooms until tender-crisp, about 5 minutes. Add flour and stir to combine with the vegetables, about 1 minute. Stir in 1/2 cup of broth and bring to a boil. On low heat, stir in warmed milk, cubed chicken, and thyme. Season with salt and pepper and stir until mixture thickens.

Making the Cornbread Crust Topping

Preheat oven to 180C/350F.
Whisk together dry ingredients, add milk, eggs and butter, mixing until just combined. Pour batter over pie filling and bake (line with baking tray to catch drips) for 25-30 minutes, or until lightly golden brown and wooden pick inserted in center comes out clean. Serve warm!

《玉米派皮雞肉派 — 不含麩質》





最近對不含麩質飲食的興趣日益增長,
決意把個人最愛的 Chicken Pot Pie 研製出更健康的無麩質版本,
希望更多人能夠愛上這道傳統美式菜!

雞肉派 材料:
去皮去骨雞上髀肉  3 件
月桂葉  1 塊(可免)
牛油  1 湯匙
洋蔥  1 小隻
蒜頭  3 瓣  剁碎
甘筍  2 條  切粒
西芹  2-3 條  切粒
啡蘑菇  6 隻  切粒
不含麩質麵粉  3 湯匙
雞高湯  120 毫升
牛奶  120 毫升 用微波爐叮暖
百里香  適量

做法:
1. 滾水加入月桂葉和雞肉,用中火煮 8 分鐘後熄火加蓋焗 5 分鐘。將雞肉取出洗淨並放進雪櫃片刻,以便稍後切粒。雞湯去油備用。
2. 鑄鐵鍋燒熱後加入牛油,炒香洋蔥、蒜頭、甘筍、西芹及蘑菇,約 5 分鐘。
3. 加入麵粉拌勻,約 1 分鍾。
4. 倒入 120 毫升雞高湯,拌勻並用中火煮至沸騰。
5. 將火收細,加入牛奶、雞肉粒和適量百里香及調味,待材料稍微呈糊狀後熄火備用。(假如沒有鑄鐵鍋的話,可將材料倒進適合焗爐的盤子內備用)

不含麩質玉米派皮 材料:
不含麩質玉米粉  150 克
不含麩質麵粉  120 克
砂糖  50 克
發酵粉  1 湯匙
幼鹽  半 茶匙
黃原膠  1/4 茶匙
雞蛋  2 隻
牛奶  240 毫升
牛油  30 克 溶掉

做法:
1. 焗爐預熱 180 度。
2. 把幹成分拌勻,拌入牛奶、雞蛋和牛油。
3. 拌勻後倒在鍋中的雞肉材料上,放入焗爐焗 25-30 分鐘,或知呈金黃色以及牙簽能夠乾淨拔出。慢用!

[Follow me on Instagram @alvinckl and @alvin.penthousekitchen and check out my Facebook Fan Page!]

Tuesday, July 25, 2017

Lemongrass and Turmeric Fish en Papillote | 香茅黃薑紙包魚

附中文食譜
One of those nights when you just want to throw a few things together and make a simple, light but well balanced dinner and catch up on Netflix... fish en papillote is the way to go. As flashy as the name sounds, cooking en papillote - or cooking in a packet - is a classic French technique that is fancy enough for a restaurant yet works wonders at home. All you need is parchment paper or foil to create an enclosed pouch that cooks the food in its own juices inside an oven. With little effort, you can have a meal ready in under twenty minutes. What's more, serve the packet straight from the oven and you've got one less plate to wash!

This fish recipe brings in vibrant flavors of Vietnam. Cooking the fish in a pouch ensures moisture while infusing the flavors of lemongrass, ginger, garlic, and turmeric. Any white fish such as halibut, cod, or flounder will work beautifully. For an easy, well balanced meal-in-one, layer some vegetables such as sliced mushrooms, zucchini, carrots, kale, broccoli, onions, or asparagus underneath the protein. Best served with a side of brown rice or quinoa!


For quick step-by-step instructions in Cantonese for making this dish, check out this video! I recently had the opportunity to work with Bosch at their flagship showroom in Central, Hong Kong - making it my second time to ever speak in front of a camera! A great big thank you to Bosch for this precious opportunity.
What you'll need...
140g Hoki fillet (or any other white fish)
2-3 stalks lemongrass
2 garlic cloves, minced
1/2 inch ginger, minced
1 bird's eye chilli, deseeded and minced
1/8 teaspoon ground turmeric
1 small lime, cut into wedges for juice and garnish

Directions...
Prepare the spice mixture: Trim the green ends and the base of the lemongrass stalks and peel away the tough outer layers. Using a pestle or the blunt side of a knife, bruise the stalks to release the flavor then slice into thin rings. In a small bowl, mix together the lemongrass, garlic, ginger, chili, and turmeric. Add a squeeze of lime then, using a pestle, pound the mixture until fragrant and combined.


1. Preheat oven to 180C/350F.
Take a sheet of parchment paper roughly 15 inches in length, scatter vegetables (if using) across its width, season with salt and pepper. Lay the fish fillet on top, leaving enough paper overlapping to seal in the fish.

2. Top the fish with the spice mixture and lightly season with salt and pepper. Fold the parchment paper over and roll the edges in tightly into an air-tight parcel. Bake for 13-15 minutes, depending on the thickness of the fish.

3. Unwrap the parcel and garnish fish with some coriander, mint, and a lime wedge. Enjoy!

《香茅黃薑紙包魚》







今次示範煮充滿越南風味的《香茅黃薑紙包魚》,
這道菜的食材和做法超級簡單,
只需 15 分鐘烹調時間、健康有營、低鹽無油,
容易清潔,洗碗無難度,最適合忙碌但追求健康的您!

材料:
新西蘭鱈魚柳  140 克
香茅  2-3 枝
蒜頭  2 瓣
 半 寸
指天椒  1 隻
黃薑粉  1/8 茶匙
青檸  1 隻(切角)

做法:
1. 首先將香茅青色部分及根部約 1 公分切除,脫除乾硬的外葉。在針板上用研磨棒捶打香茅數下至軟身,然後把香茅剁碎。
2. 蒜瓣和薑剁碎、指天椒去籽剁碎。放到碗中跟香茅拌勻。
3. 加入黃薑粉和少量青檬汁,然後用研磨棒舂至完全混合。
4. 預熱焗爐至 180C。魚柳洗淨,用吸水紙印乾。
5. 準備一張約 15 寸長的牛油紙,對摺後攤開。
6. 把魚柳放在摺痕其中一旁,鋪上香料後撒上少量鹽和胡椒。
7. 把牛油紙對摺,將邊緣捲好,成為一個密封的包裹。
7. 將包裹放入焗爐焗 13-15 分鐘。取出後打開,隨意拌上青檸角、芫茜、薄荷葉等即成!

備註:如慾輕鬆炮製出一個完整的健怡餐,可以在焗魚柳時同時放入各種蔬菜,例如菇類、翠玉瓜、甘筍、羽衣甘藍、西蘭花、洋蔥、蘆筍等等。在牛油紙上先鋪放蔬菜並撒上少量鹽和胡椒調味,再放上魚柳。建議拌上糙米或藜麥。

[Follow me on Instagram @alvinckl and @alvin.penthousekitchen and check out my Facebook Fan Page!]