菊芋薯條,黃薑鯖魚,哇沙米cream —–一些從沒吃過的東西?

/ 分類: 西式餐點 / 14 則回應



炸Jerusalem artichoke薯條和黃薑鯖魚

我很喜歡看英國一些介紹當地名產及烹飪的節目,最近看的一個節目,
那個節目是兩個騎著摩托車到處旅遊烹飪的大壯漢,說到Bury Market: best in UK,
他們去了號稱「世界有名」「英國最好」的Bury Market,
買了當地最有名的「黑布丁」煮了蘭卡斯特羊肉鍋。

我一向就喜歡逛市場,立刻要優先生趕快找到地點帶我去,上禮拜六我們就去了那裏玩。
這個Bury Market真的非常大,食物衣服什麼都有,我覺得最好玩的是那裏的蔬菜很新鮮,
種類也多,我發現很多特別好玩的新鮮東西,

像我就發現一種「向日葵種,花長得像菊花的根莖」,叫做Jerusalem artichoke(菊芋)從沒見過,買回家。

Jerusalem artichoke(菊芋)這東西跟耶路撒冷無關,也完全跟artichoke打不著關係,
醜醜的,懂得吃的人也不多喔。

到這個市場,很多人都是為了「黑布丁」來的,那是用豬血和薏仁,麥片香料等做的,
我以前吃過幾次,也些味道很嗆,有些卻還可以,這家就是最有名的黑布丁專賣店。

這個市場還有很多異國料理食材,像這家就是賣好多不同種類的火腿的專賣店。


烘焙店

這個市場還有非常新鮮的魚類肉類,特別的是它賣了像兔肉、駝鳥肉、鴿肉等特別的野味,
我喜歡嚐鮮,買了一隻兔子,從沒做過兔料理,請問大家知道兔肉怎麼做嗎?

我們還買了一隻新鮮鯖魚,當晚就煮了,果然很新鮮。
當天就做了炸Jerusalem artichoke薯條和黃薑鯖魚(markerel)
算是變調的英式魚和炸薯條囉。
這個Jerusalem artichoke比較像白蘿蔔的質感,甜甜的,聽說快炒像馬蹄一樣。

這個鯖魚有點像秋刀魚,可是比較肥美,有豐富的魚油,我很喜歡,
若你不太喜歡秋刀魚的腥味,也可以用這個方式做,
我只是抹上黃薑粉和少許咖哩粉還有鹽酒,醃過煎熟,就蠻好吃的。
沾魚的醬我用少許日式的哇沙米和美乃滋、鮮奶油拌成,約1:3:3的比例做成
這個沾醬很好吃,有點辛辣卻很溫和,
這樣就比較不嗆鼻了,如果你不太敢吃日式的哇沙米,可這樣做,像是有芥末味的美乃滋,
做配海鮮等吃很合適喔。
這個醬請依自己口味調配,小心哇沙米加太多會很嗆喔!



  • MMsBlog

    原來英國也有豬血做的食物喔?黑布丁..太酷了^^

  • gimmy1110的先生

    One more thing to add.
    Whe you butcher the joints there is a thin bit
    of skin which joins the rib cage to the lower
    torso – the belly skin on a person.
    It will have been halved during the drawing
    process but can bee removed to give 2 very
    small useless looking bits of skin.
    These are a great delicacy. Just fry them on a
    high heat seasoning as you cook and they will
    shrink and thicken to give 2 mini steaks which
    are traditionally served on toast as
    the 'chefs perk'.
    Enjoy!!
    版主回覆:(05/01/2008 04:18:58 AM)
    Thank you so much for your really useful information, I will bear that in mind.
    I actually have just done my rabbit cooking tonight, and I made it three ways! I kind of knew your principle intrusively.
    I think I did pretty a good job. I stirred fry it , strew (British way) and 「Chinese 3 cups rabbit」
    My husband and I were really like them. I cannot agree you more rabbit is a really good thing to eat. Fat free, and tasty!
    We will buy it again, I think.
    By the way, say hello to gimmy1110, I am really glad for her help too. 🙂

  • gimmy1110的先生

    The removed meat should then be mixed with a
    good quantity of high saturate fat such as
    pork fat or fatty pork mince as part of a
    marinade where it can then be cooked quickly
    as if it were chicken such as in a stir fry or
    burgers. As you are an asian specialist -my
    wife will testify- I had alot a success
    marinading it in yellowbean sauce before
    frying it into a sweet sauce with green beens.
    The traditional way in south Europe is to
    press it into Kebabs after mixing it with alot
    of spice and then grilling the meat.
    If you are going for the jointed option then
    you should slow cook it English style in a
    casserole for about 2 hrs on less than 150 deg
    making sure that the stock has some fat added
    to reduce the drying tendency.Either way you
    must keep some bone to make a soup foundation.
    This soup will be the basis for further
    casseroles using other game meats such as
    duck, pigeon or other fowl.
    Hope that helps.

  • gimmy1110的先生

    The problem with rabbit is the meat is quite
    tough because in their lives they run around
    alot; this means that it must be cooked for
    quite along time to make it tender. The
    contradiction in this is that the meat also
    has very low fat content so unless you add fat
    from another source it has a dendency to dry.
    It is however in my mind one of the finest
    meats to eat in the world….. think of it as
    fat free duck leg meat.
    I am guessing you have a whole unbutchered
    rabbit? Best thing as a starter is to do one
    of 2 things: Either quarter the meat on the
    bone into 2 legs with the hunch still attached
    and then 2 fore legs with the shoulders
    attached, or try and so a 'scalpel' job with a
    very sharp knife removing as much meat as is
    possible.

  • michelle212

    哇..今天的料理都沒看過耶!!
    感覺好特別哦,小熊對沒嚐過的食材充滿好奇耶
    如果是我都怕怕的不敢嚐試^^"
    思微
    版主回覆:(05/01/2008 04:18:04 AM)
    我是比較敢嘗試沒錯
    嘿嘿

  • hungskcl

    好想知道"黑布丁"和"菊芋'
    吃起來是什麼味道ㄋㄟ
    好想去逛逛喔
    版主回覆:(05/01/2008 04:17:21 AM)
    有機會要出去走走喔

  • 兔子呀?我以前做月子的时候吃了不少。妈妈说,兔子滋阴。
    最常的吃法都是兔肉炒姜片,青葱。加些自家酿的葡萄黄酒(料酒也行啦),焖一焖,好
    吃极了!不过,有些兔肉很硬,像橡皮筋。
    版主回覆:(05/01/2008 04:15:52 AM)
    我也做了炒的耶
    我先泡水醃過
    還不錯咧 挺嫩的
    又完全不油 真是好東西

  • 三杯兔~我只有在小時候吃過一次
    印象有點模糊,只記得好吃夠味完全不柴XD
    JC
    版主回覆:(05/01/2008 04:15:15 AM)
    我真煮了三杯兔
    不錯喔

  • 哇 我對那一櫃火腿比較有興趣
    黑布丁真的每次都無法下手
    到現在還不知道什麼滋味
    菊芋也是第一次看到呢
    世界真奇妙
    版主回覆:(04/30/2008 12:15:53 PM)
    我們也買了些火腿,不錯咧
    黑布丁是蠻詭異的東西
    我承認~

  • oebaby7

    哇好多都從沒見過
    難怪小熊的部落格常常可以有特別的菜跟醬料
    果然喜歡嘗鮮^^
    版主回覆:(10/13/2009 03:21:58 PM)
    我以前也好愛一隻貓
    也死了 跟你家有點像耶
    遇到好姊妹喔! ^^