威廉安格斯第二學期W2

第二週慢慢進入狀況中，也開始我艱難的記名字之路，但是同學裡有白有黃又有黑，很好玩。加上跟到不錯的主廚-Freddy，他很擺明的說"我不在乎你的技巧，我在意的是你的態度"，所以這班同學愛乾淨也重視團隊合作，看到有人落後其他人就會趕快補上，也不用再看到那些根本沒洗乾淨的鍋碗被放入已清潔區(K力很討厭自己不洗乾淨，還要別人幫你擦屁股的小人!)。每每整點上課，幾乎一半以上的人都會"提早"就到餐廳或是教室門口，反觀我這個只會"準時到達現場"，漸漸也升起一種，老娘跟你們這些小鬼拚了~~~哈哈

主廚示範:

我的上課實作:

薑汁檸檬烤半雞 Grilled 1/2 Baby Chicken with Lemon Ginger Marinade

材料:

·  1/2 No.10 chicken, 1 clove Garlic, 5 g Ginger, 40ml Lemon juice, 1/4 tsp Dried chilli, 15g Chopped Parsley, 1/4 tsp Paprika, Salt and Pepper

作法:

·  Bone chicken as per demo

·  Finely chop garlic, ginger and parsley

·  Add oil, lemon juice, chilli, paprika, salt and pepper

·  Add chicken and marinate for approx. 2 hours

·  Place chicken on wire rack. Cook at 200 degree in oven until just cooked, approx. 15 mins

·  Remember to baste with excess marinade

·  When cooked, remove rib bones, breast bones and thigh bone

開心果無骨雞腿捲Chicken Ballotine

材料:

·  1 Chicken leg (drumstick and thigh), 100g Mirepoix, 60g Chicken minced meat, 25g Breadcrumbs(fresh) , 5 Pistachio nuts, peeled, cut in half, 1/4 Egg, 1/4 tsp Chopped Parsley, 1/4 tsp crushed Garlic, Salt and pepper

·  Sauce: 5g Tomato paste, 25ml White wine, 100ml Chicken stock, 5 g flour

作法:

·  Tunnel bone chicken leg

·  Mix stuffing ingredients together(make sure it’s moist) and fill the leg, secure with toothpicks

·  Seal leg in a frypn, place on a mirepoix and roast at 180 degree

·  Serve with Jus Roti made from pan juices

雞胸捲嵌紅椒起士菠菜餡Chicken Breast filled with Spinach Roast Capsicum and Feta

材料:

·  Chicken: 1 Chicken breast, 20g Baby spinach,1 Red capsicum(2/3 for sauce), 20g Feta, Black pepper, 10ml Olive oil, 1/2 clove Garlic, seasoning

·  Sauce: 2/3 Capsicum, 1 Tomato, 15ml Olive oil, pinch Oregano, 2 ml Balsamic vinegar, 20ml White wine, 50ml Chicken stock, seasoning

作法:

·  Roast capsicum and peel

·  Prepare a pocket in the chicken breast

·  Heat oil in a saucepan

·  Sweat garlic

·  Add to the finely chopped spinach. Season with pepper

·  Place the mixture into the pocket of the chicken

·  Seal chicken breast skin side down turn over and cook in oven approx. 15 mins

·  Let rest. Slice and serve with sauce

醬汁:

·  Roughly chop skinned and seeded tomato and roast capsicum

·  Place in fry pan. Drizzle with olive oil and oregano

·  Toss in pan to heat through

·  Roast in a hot oven until tomato and capsicum collapse and take on some colour 

·  Deglaze with white wine and vinegar. Add stock. Bring to boil and puree

·  Correct seasoning and serve with chicken

每個人都會分配到一隻雞，一半做烤半雞，另一半取雞胸和雞腿去骨，難為了班上那些高個同學了(第一次覺得小隻真好，喔耶~)，因為他們的大手在雞腿上只能無奈地刮刮滑滑，一不小心就會破掉~~~這次的料理也讓帥哥主廚Jason不斷稱讚，主要是因為我將餡料塞的飽滿卻仍還能保留雞肉卷的完整度，我猜，塞東塞西果然是我的天賦之一，恩亨(鼻孔噴氣狀~~~)

Coaching 課:
老師超像漫畫裡走出來的人物，長臉+倒三角眼鏡+老虎大髮夾+套裝網襪，每次看到外型就有令我耳目一新的錯覺，心情不自覺就變好，哈哈~這堂課的作業之一就是"教學"，每個人找一個主題，做Power Point上台教大家。香港同學要交廣東話，義大利同學要交義大利語，剛果同學要教當地的雙人舞(我不斷想像到他要跟老師跳雙人舞的畫面~ 開心)，我呢? 教"拿筷子"，沒錯，我就是選了這項錯了二十幾個年頭都學不好的筷子拿法要教大家，反正還有一個月可以精進努力~衝了!