威廉安格斯第十八課:番茄羅勒開胃菜，海鮮雞尾酒佐番茄醬，五香魷魚沙拉，蘑菇卡布奇諾奶油濃湯

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在澳洲，開胃菜有兩種解釋 

Appetizer/ Hors d’oevres: 廚房免費送給顧客的小禮物，一到三口的份量，成本不能花費太高

Entree/ Entrée: 這是要付錢的開胃菜喔，澳洲這裡蠻多餐廳都喜歡用春捲做開胃菜，通常份量也不會多



  

Tomato &Basil Bruschetta 番茄羅勒開胃菜

Ingredients:

·         2-3 Roma tomato, 3 Basil leaves, 1/2 Garlic clove, crushed,1 Pasta dura, 4 Kalamata olives, sliced into cheeks, pinch Cracked pepper, 5-10ml Balsamic vinegar, pinch Maldon sea flakes, 25ml Olive oil, 15g Red onion fine diced

Method:

·         Sliced the bread, brush with olive oil and then grill both sides on a French grill

·         Finely dice tomatoes and red onion and mix in a bowl

·         Slice olive and add to tomato and onion

·         Add garlic, salt, pepper, oil and vinegar

·         Leave aside for at least 15 mins

·         Deep fry one basil leaf for garnish

·         Just prior to serving, add torn basil leaves and mix well, taste and adjust seasoning

·         On a clean plate place the grill bread

·         Top with the tomato mix and garnish

Tian of Seafood Cocktail with tomato coulis 海鮮雞尾酒佐番茄醬

Ingredients:

·         3 Green prawns, 1 Granny Smith Apple-peeled, cored & finely dices, 1/4 Avocado- finely diced, 1 Iceberg Lettuce Leaf, 1 Tomato, medium, ripe 1 tsp Caster Sugar, Salt, Freshly ground pepper, 1 tsp Japanese Mayonnaise, 50ml Olive oil, 1/2 lemon, 2 basil

Method:

·         Clean and poach prawns, refrigerate until needed

·         Roughly chop tomato & put in a small pot with olive oil, sugar and sprig of basil

·         Warm for 10 mins to infuse flavour

·         Correct seasoning and refrigerate

·         Dress the avocado and apple with lemon juice, a little oil and season

·         Wash, drain and chiffonnade the lettuce

Assemble:

·         Place a round plastic pipe 4 cm high *4 cm diameter onto the centre of a clean polished plate

·         Lightly dress the chiffonnade lettuce with lemon juice, a little oil and season

·         Pack in lightly to 1/3 the depth of the pipe

·         Place the avocado and apple mix on top of the lettuce

·         Slice the prawn into small discs and mix with Japanese mayonnaise and season

·         Place this mix on top of avocado/apple mix- the pipe should be full

·         Garnish with a small leaf of basil

·         Drizzle tomato coulis around

·         Remove pipe just before serving

Wok Seared Five Spiced Chilli Salt Squid 五香魷魚沙拉

Ingredients:

Salad 

·         20g Rocket leaves, picked, 6-8 Mint leaves, picked and shredded, 10 Coriander leaves, 30g Continental cucumber, peeled, cored and sliced, 15g Red onion, very finely sliced, 50g Calamari 

Chilli Salt 
·         1 tsp Maldon sea flakes,  1 tsp Dried chilli flakes, 1/2 tsp Chinese five spice powder, 1 tsp Onion powder, 1 tsp Garlic powder

Dressing 
·         50ml Olive oil, 10g Palm sugar, 20ml Lemon juice, 20ml Lime juice, pinch Garlic powder

Method:

·         Score calamari and cut into small bite size triangles as per demo, then refrigerate

·         Combine chilli salt ingredients and set to one side

·         Wash and prepare all salad ingredients and check for correct balance of sweetness, bitterness and acidity

·         Lightly sprinkle calamari with chilli salt and cook on a very high heat until tender

·          Dress salad ingredients and add calamari straight to salad from pan, so it is served slightly warm

·         Drizzle with some dressing and sprinkle with a small amount of chilli salt to garnish

Mushroom Cappuccino served in a demi-tasse 蘑菇卡布奇諾奶油濃湯

Ingredients:  

·         100g  Mushroom, 20g Onion, finely diced, 20g Celery, finely diced, 20g Leek, finely diced, 50g Potato, starchy,30g butter, 50ml cream, 300ml stock

Method:

·         Sauté the onion, celery and leek in butter until soft and sweet

·         Add the mushroom and cook until the liquid has disappeared as duxelle

·         Add enough stock to be approximately 5cm above the vegetables

·         Add peeled diced potato

·         Rapidly boil for 20 mins

·         Blend and pass through a large sieve

·         Add cream and chill

·         Reheat gently and blitz with a stick mixer just prior to serving to create a layer of froth on top

·         Pour into a clean warm demi-tasse