Chicken, Bacon, Leek and Mushroom Pies

如果有在看Autralian Master Chef 的朋友，应该都熟习Gary Mehigan这大厨。我不会错过每逢星期五的master class。他的Comfort Food 食谱是我上个周末新进的一本要了很久的食谱参考。所以很快的就尝试了书里的第一个道比较简单食谱。果然Gary大师还真不负所望，简单的食材，很好的效果。我敢包，肯定好吃过Dome的啦！！



Ingredients:

700ml milk
4 fresh bay leaves
table salt and ground white pepper
75g unsalted butter, chopped
75g plain flour
900g chicken thighs, cut into bit-sized pieces
250g button mushrooms
6 baby onions
1 leek, use white part and cut into thin slices
2 springs thyme
2 cloves garlic, thinly slice
80ml dry white wine
1 sheet of puff pastry (I used store bought pastry)

Method:

1.) Bring the milk, bay leaves and a pinch of salt and pepper to the boil in a sauce pan over high heat. Remove from the heat and discard the bay leaves and reserve one bay leave for later use.

2.) Melt 50g of the butter in another sauce pan over medium heat. Add the flour to the butter and stir to combine, and then cook for another 3 minutes.

3.) Pour one quarter of the milk into the flour mixture and stir the mixture until smooth. Add another quarter of the milk and repeat until all the milk has been incorporated into the sauce.

4.) Bring to a gentle simmer and cook over low heat for a further 5 minutes, stirring regularly to prevent the mixture from sticking.

5.) Melt the remaining butter in a large sauce pan over low heat. Add the chicken, leek, mushrooms, onions, bacon, thyme, garlic and reserved bay leaf and cook over low heat for 4 minutes. Add the wine and a little more salt and pepper. Increase heat to medium and simmer for 4 minutes. Add the white sauce to the chicken and bring to slow simmer. Cook covered over low heat for 20 minutes, stirring occasionally.

6.) Divide puff pastry sheet into 4 square sheets.

7.) Preheat oven to 200 C

8.) Divide the chicken mixture between ramekins. (My ramekins is 9cm wide and 6 cm deep). Wet the lip of the ramekins with water and top each one with a piece of pastry. Tuck the pastry a little down around the edges.

9.) Brush with the beaten egg and make a small incision with the tip of a knife in the centre of each pastry lid to allow steam to escape. Place the pie moulds on a baking tray and bake for 20 -25 minutes until golden, then serve.

粗糖芝士面包

姑姑走的前两天，我休假陪陪姑姑。我，姐姐和姑姑一天用来逛女人街，另一天就哪里也不去，在家里把要聊的天，都一口气聊完。三个女人，就这样讲个不休。当然，吃喝也很重要的。我在前一天晚上就弄了这个粗糖芝士面包。这面包有童年的记忆。 小时候，有段时间时跟着姑姑住的。每个下午， 都会泡咖啡沾粗糖苏打饼和她一起聊天。但是我和姐姐都移民来澳洲，所以这样的情景也很难得了。当天，姐姐也做了日本芝士蛋糕给我们享用， 很开心有这样的下午茶。

这面包是在姐姐blog里看到的。原自Qi Qi 家。面包很特别也好吃。

材料：

250克高筋面粉，

4克酵母， 

35克糖，

2克盐，

1个蛋， 

110克牛奶，

30克粟米油

少许芝士

做法：

1。所有材料，加入盆內，用低速搅拌成面团，然後用高速搅打约15分钟。

2。打到面筋擴展，就是面团可以拉成薄膜狀即可。蓋好，放在溫暖处发酵。

3。发酵完成后会膨胀双倍大，用手指按下去；凹处会浮起表示面团发的刚刚好。

4。再揉成光滑面团。将面团分割成8份，每份约60克，滚圆，松弛10分钟，杆开成椭圆状。

5。放在铺上油纸的烤盘上作最后发酵。

6。发酵完成的面包，刷上蛋黄液。用手指笃几个洞，把切成小块的冷冻芝士挤入，撒上粗糖。 

7。预热烤箱180度，烘烤10-12 分钟即可。

Singapore Black Pepper Crab & Caramel Nut Tartlets

Singapore Black Pepper Crab

这是姑姑第二次来柏斯来探望我和姐姐。难得有客人到访，当然要尽地主之宜宴客啦。我老公于是就大显身手他的House Special－ Singapore Black Pepper Crab 参考。记得他第一次做这到菜的时候，不小心下多了小辣椒，辣得要命，但是味道非常好， 碰上我这拔螃蟹高手，很快的就把螃蟹拔个干净。因为外甥Michelle 不太会吃辣， 所以当晚千交代辣椒下手要注意。老公当晚没失水准，这到菜还是煮得很好，大家都吃得吮手指。 哈哈！鬼老也可以做很好得华人餐喔！

Ingredients:

6 tbs kecap manis

6 tbs oyster sauce

6 tsp caster sugar

3 big mud crabs

3 tbs peanut oil

60g butter

3 tbs finely chopped fresh ginger

5 garlic cloves, finely chopped

2 small red chillies, finely chopped

3 tbs cracked black pepper

3 tsp ground white pepper

1/2 tsp ground coriander

4 spring onions, finely sliced

1 handful coriander leaves, roughly chopped

Method:

1.) Put kecap manis, oyster sauce, sugar and 3 tbs of water in a small bowl and stir to combine, then set aside.

2.) Pull back the apron on each crab, and remove the top shell. Discard the intestines and pull off the grey feathery gills. Cut each crab into four pieces. Crack the legs with crab crackers.

3.) Heat the peanut oil in a large wok over high heat. Stir fry the crab pieces in batches for about 5 minutes, or until shell is bright ornage and flesh is almost cooked then remove from the wok.

4.) Add the butter, ginger, garlic, chillies, black pepper, white pepper and ground coriander to the work and stir fry for 30 seconds, or until fragrant. Add the sauce mixture and stir to combine. Bring to the boil and cook for 2 minutes or until flossy. Return the crab to the wok and toss to coat in the sauce. Cook for 2-3 minutes further to finish cooking the crab meat then garnish with the spring onion and coriander leaves and serve immediately.

当天晚上，做了两道甜品， 其中一样是来自Okashi参考的杂果塔。姐夫很可爱，第二天给我打了一通短讯，恭贺我成功制做Okashi的杂果塔。其实还要多谢他特地网上订购这本食谱给我。

Ingredients:

Sweet Shortcrust Pastry

140g unsalted butter, at room temperature

70g icing sugar

a pinch of salt

2 tsp vanilla extract

40g ground almonds

260g pastry flour, sifted

Almond Cream

90g unsalted butter, softened

75g caster sugar

1 tsp vanilla extract

90g ground almonds

75g eggs

Caramel Cream

75g caster sugar

10g glugose syrup

100g whipping cream

50g unsalted butter

Assorted Nuts

20g hazelnuts

20g almond silvers

20g walnuts

20g pistachios

Dried Fruits

6 apricots

3 figs

30g raisins

30g dried cranberries (I used the mix nuts and fruits packet)

Method:

1）Prepare sweet short pastry. Beat butter, icing sugar , salt and vanilla extract with an electric mixer until just combine. Add eggs and beat well. Add ground almonds and mix well. Add flour and fold through completely. Mix batter until a smooth dough and wrap dough in cling film. Place in the refrigerator to rest for at least 3 hours.

2）Preheat oven to 180 C

3）Unwrap dough and place on a non stick baking mat. Roll our the dough to thickness 3-5 mm.

4）Using a 9.5 cm fluted pastry cutter, cut out 10 rounds from the pastry. Gently press cut dough into 10 round tartlet tins, prick centre with folk. Chill in the fridge for 15 minutes then bake for 18-20 minutes until tartlets become golden brown. Set aside to cool.

5）Prepare almond cream. Beat butter and sugar until just combined. Add vanilla and mix. Add ground almonds, follow by eggs and mix well. Do not over mix. Pipe the cream into tart shells and bake for 20 minutes.

6）Prepare caramel cream. Place sugar and glucose in a saucepan and heat until sugar caramelise. Gradually add cream while stirring with a spatula. Mix until smooth. Remove from heat and leave to cool slightly. Add unsalted butter.

7）Bake assorted nuts in the oven for 20 minutes at 150 C without preheating oven.

8）Blanch dried fruit in boiling water, then pat dry. Cut blanch dried fruits into small cubes. Stil toasted nuts and dried fruits into caramel cream. Spoon mixture onto prepared shells and serve.