西餐教室 Stephen Wong’s Western Kitchen

text . Stephen Wong

王樹勳在飲食界服務多年，乃著名食譜作家。現除了為多份報章雜誌撰稿，定期在Granville Island 主持美食節目外，亦不時遠赴中國推廣介紹卑詩海產。

Stephen Wong is a cookbook author and free-lance writer on food, wine & travel. He is also the “Market Chef” at Granville Island where he hosts a series of popular cooking demonstrations on tasty, simple cooking. And he travels to China frequently to promote BC seafood.

（四人份量）

(Served 4)

夏日炎炎，燒烤正宜！烤焗牛扒，既容易又好味，加少許本地芝士，更能提高美食神髓。這兒用的是來自Penticton附近Naramata區內Poplar Grove酒莊著名的老虎藍芝士(Tiger Blue Cheese)。當然可以選用閣下喜歡的藍芝士。

煎、烤或焗肉汁多肉嫩要訣：不要立即切開！稍等一次會，讓肉裡頭的汁凝固一下才開刀便可。

材料

做法

老虎藍芝士牛油
老虎藍芝士碎（或其它藍芝）----------------------半杯
軟身牛油------------1/4杯
刨碎檸皮（黃色部份）--1茶匙
檸汁----------------1茶匙
炸蔥頭、切粗粒-------2湯匙
意大利芫荽-----------2湯匙

其它

鮮忌簾或忌簾芝士、乳酸各----------------------1/4杯
中小號薯仔-----------12只
籚筍-----------------16條
24安士約兩吋厚--------1塊
牛油----------------1湯匙
蔥花（隨意）---------1湯匙
鹽、黑椒粉------------少許

1.  將芝士、牛油、檸皮、檸汁、蔥頭及芫荽
放入大碗中用叉撈勻後，倒在保鮮紙上，卷實至粗身肉腸狀，將兩端綁好，放進冰箱中待凝結。此步驟可先做，剩餘之牛油可留用。
2.  焗爐開至400F。
3.  將薯仔放進一煲鹽水中，滾起後收中火
煲至軟身。差不多可掏出時放入籚筍，稍灼便可拿起、置於冰水中，取出，後用。薯仔取出後用叉大力壓一下，灑上鹽、黑椒粉調味，加忌簾及乳酸，略撈勻，可灑上蔥花。
4.  灑少許鹽及黑椒粉於牛扒上，搽上些兒
油，置於燒烤爐（或烤鑊）上，每面約兩分鐘，轉放入焗爐內焗至理想熟度（四成熟需約十分鐘），取出置於大碟上，候五分鐘左右便成。關掉焗爐後，把薯仔放入弄熱。

This is an easy yet very tasty recipe for the Summer barbecue season.
The Tiger Blue cheese used in this recipe is from Poplar Grove in the Naramata region near Penticton where they not only produce some great wines but also fabulous cheeses. You can get Tiger Blue from Oyama Sausage Company and Dussa’s Ham and Cheese at Granville Island Public Market, or at Les Amis du Fromage at 1752 West 2nd Avenue. If you can’t get Tiger Blue, you can use any other kind of blue cheese that you like.
A cooking tip: The secret to a tender, juicy steak or roast is to allow it to rest, off the heat, for long enough time so the internal juices can settle. For a thick steak like the one in this recipes, try between 5 to 10 minutes. For a roast or a turkey, rest it up to 15 or 20 minutes.

Ingredients:

Tiger Blue Butter:
1/2 cup crumbled Tiger Blue cheese or other strong blue cheese
1/4 cup butter, softened
1 tsp. grated lemon zest
1 tsp. lemon juice
2 Tbsp. fried shallots, coarsely chopped
2 Tbsp. chopped flat-leaf (Italian) parsley

1/4 cup each fromage frais or cream cheese and yoghurt
12 small-medium new potatoes
16 spears asparagus
1 Tbsp. chopped chives
1 24-oz. Striploin (New York cut) steak about 2-inches thick
salt and pepper to taste
1 Tbsp. butter

Method:

1. In a mixing bowl, combine blue cheese, butter, lemon zest and
juice, shallots and parsley and mix well with a fork. Transfer mixture onto cling film and roll tightly into the shape of a thick sausage. Tie cling film on both ends. Refrigerate or freeze until firm. This can be done ahead of time. Leftover cheese butter can be reserved for future use.
2. Preheat oven to 400°F.
3. In a small bowl, mix fromage frais and yoghurt together.
4. In a large pot of salted water, boil potatoes until tender. Add as
paragus towards the end and blanch for about a minute. Remove asparagus with slotted spoon or tongs and place in ice water to cool thoroughly. Drain and set asparagus aside.
5. Drain potatoes and return to pot. Smash or press each potato
once gently with a fork. Season with salt and pepper. Add cheese-yoghurt mixture and toss gently to mix, garnish with chives and keep warm.
6. Season steak with salt and pepper and brush lightly with oil. Grill
steak on a pre-heated grill or grill pan until well marked, about 2 minutes on each side. Finish cooking in oven to desired doneness, about 10 minutes for medium rare. Transfer steak to a plate and allow to rest for about 5 minutes.
7. To serve: Warm asparagus in butter and season with salt and
pepper and divide onto 4 warmed plates. Divide potatoes onto plates. Slice steak and divide slices onto plates. Top steak slices with two or three slices of Tiger Blue butter and serve. [Serves 4]

回目錄

KWONG FUNG GROUP