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Isnin, 3 Oktober 2011

Beef Stew idea Jamie Oliver

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Idea nak buat beef stew ni dah berkurun zaman cuma tak cukup lagi ilmu didada untuk diadaptasikan dari rancangan tv ke realiti. Sebut pasal rancangn tv ni mestila rancangan masak memasak dan kali ni cerita masak dari mr. Jamie Oliver. Disebabkan mr. Jamie dan saya berlainan agama, dalam menu ni saya adala outer sana sikit sini sikit bagi manghalalkan menu ni.


Resepi ni menariknya sebab guna banyak sayur-sayuran. Sayur yang guna pun sayur diet, kenyang walaupun kalori yang rendah. 
Saya sediakan bawang besar atau bawang holand+garlic+potato+carrot+celery+tomato+black pepper+bay leave

Saya gunakan daging import dari Australia (beli kat giant)

Sayur-sayur tadi semua saya potong dadu kecuali garlic

Daging ni kena defrost dulu kemudian baru perasakan dengan garam dan black pepper. kemudian goreng dengan api yang tinggi (nak bagi luar daging garing tapi isi dalam mentah). Bila nampak daging dah keperangan baru masukkan sayur-sayuran dan stok daging (kalau tak ada stok daging boleh guna air biasa)

Garlic saya guna selabu dan potong macam Jamie Oliver jugak. Sekali dengan kulit-kulit ha....

Onion lak potong dadu

Kemudian tutupkan dengan aluminum foil supaya air tidak tersejat 
dan daging pun lebih empuk dan cepat dimasak.

Saya gunakan suhu 190C selama 2jam.
Resepi dari Jamie Oliver;

Ingredients

  • 2 stalks celery


  • 2 medium onions


  • 2 carrots 


  • 2 potato


  • Olive oil


  • 1 heaped tablespoon all-purpose flour


  • 1 x 14-ounce can of diced tomatoes


  • Sea salt and freshly ground black pepper


  • Then choose one of the following:


  • BEEF AND ALE (3 hours) - 2jam


  • 3 fresh or dried bay leaves


  • 1 pound diced stewing beef


  • 2 cups brown ale, Guinness or stout - gantikan dengan stok daging atau air biasa


  • PORK AND CIDER (2 1/2 hours)


  • 3 sprigs of fresh sage


  • 1 pound diced stewing pork, preferably free-range or organic


  • 2 cups medium-dry hard cider


  • CHICKEN AND WHITE WINE (1 1/2 hours)


  • 3 sprigs fresh thyme


  • 1 pound diced, boneless, skinless chicken thighs


  • 2 cups white wine


  • LAMB AND RED WINE (2 1/2 hours)


  • 3 sprigs of fresh rosemary


  • 1 pound diced stewing lamb


  • 2 cups red wine

  • Cooking Directions

    If using the oven to cook your stew, preheat it to 350°F. Trim the ends off your celery and roughly chop the stalks. Peel and roughly chop the onions. Peel the carrots, slice lengthways, and roughly chop. Put a Dutch oven on a medium heat. Put all the vegetables and your chosen herb into the pan with 2 lugs of olive oil and fry for 10 minutes. Add you meat and flour. Pour in the booze and canned tomatoes. Give it a good stir, then season with a teaspoon of sea salt (less if using table salt) and a few grinds of pepper. Bring to a boil, put the lid on, and either simmer slowly on your cooktop or cook in an oven for the times shown above. Remove the lid for the final half hour of simmering or cooking and add a splash of water if it looks a bit dry. When done, your meat should be tender and delicious. Remove any bay leaves or herb stalks before serving, and taste it to see if it needs a bit more salt and pepper.
    *Recipe courtesy of Jamie Oliver from Jamie's Food Revolution; Hyperion, 2009.

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