Garlic Shoot Pork Rolls and Cranberry Aioli 蒜芯豬肉卷配蔓越莓蛋黃醬

 

Ingredients:

(Aioli)

1 Egg Yolk

1 Garlic Clove

1 teaspoon Dijon Mustard
50 ml Extra Virgin Olive Oil
50 ml Canola Oil

1/2 Lemon of Juice
1/4 cup Dried Cranberries
30 gram Goat Cheese

To taste Freshly Ground Black Pepper

To taste Kosher Salt

(Rolls):

3-5 pieces Egg Roll Wraps

100 gram Ground Pork

3-4 stalks Garlic Shoots

1 Egg White

15 gram Butter (to brush)

Black Pepper to taste

Salt to taste

材料：

(蔓越莓蛋黃醬)

1 個   雞蛋黃

1 粒   蒜頭

1 茶匙   芥茉醬
50 毫升   初榨橄欖油
50 毫升   芥花籽油

1/2 個   檸檬，榨汁
1/4 杯   蔓越莓乾
30 克   羊酪

黑胡椒碎   調味

鹽   調味

(蒜芯豬肉卷)

100 克   碎豬肉

3-4 棵   蒜芯

1 個   雞蛋白

15 克   牛油

黑胡椒碎   調味

鹽   調味

Instruction:

Homemade Cranberry Sauce 自製蔓越莓醬

Ingredients: (yields about 2 cups)

340 gram Cranberries, fresh, rinsed

1.5 cups Water

1/2 cup Apple Juice

1/2 cup Brown Sugar

1/2 cup White Sugar

1/4 cup Raisins (optional)

1 small pinch of sea salt

材料：(做約2 杯)

340 克   蔓越莓，洗淨

1.5 杯   水

半杯   蘋果汁

半杯   黑糖

半杯   白糖

1/4 杯   提子乾 (可省略)

少許   海鹽

Instructions:

Homemade Balsamic Reduction

Ingredients:

Balsamic Vinegar

Instruction:

How to make Herb Butter 香草牛油

Ingredients:

1 stick Unsalted Butter, softened

4-6 sprigs Tarragon

4-6 sprigs Thyme

2 sprigs Rosemary

2 bunches Flat Leaf Parsley

材料：

1 條   無鹽牛油

4-6 支   龍蒿草

4-6 支   百里香

2 支   迷迭香

2 棵   莞茜

Instruction:

Asparagus and Lemony Egg Sauce 蘆筍配檸檬蛋汁

Ingredients: (yield 2-3 servings)

1 bundle of Asparagus

Lemony Egg Sauce:

1/2 Lemon of Juice

1 Lemon of Zest

1 Egg

1/4 cup Melted Butter (unsalted butter)

材料：(2-3人份)

1 束   蘆筍

檸檬蛋汁:

1/2 個   檸檬汁

1 個   檸檬皮 (黃色表皮部份)

1 隻   雞蛋

1/4 杯   溶牛油 (無鹽)

Instruction:

Apple Coleslaw (How to make VEGAN Coleslaw Dressing) 蘋果沙律配素沙律醬

This dressing is made of silken tofu.  The smooth soy bean curd forms a creamy texture while giving a mild soy flavour to the salad.  I would say this dressing tastes far better than the non-vegan mayo or coleslaw dressing in the market.

Ingredients: (yield 4 servings)

2.5 cups Apples (I used Fuji here)

1/2 cup Carrot

1/3 cup Dried Cranberries and Raisins

1/3 cup Peacan, coarsely chopped

1 teaspoon Poppy Seeds

Tofu Dressing:

160 gram Silken Tofu

1/4 cup Canolia Oil

2 tablespoons Virgin Extract Olive Oil

1 tablespoon Fresh Lemon Juice

1 teaspoon Dijon Mustard

1 tablespoons Agava Syrup

1/8 teaspoon Ground Black Pepper

1/8 teaspoon Sea Salt

材料： (約四人份)

2.5 杯   蘋果 (我這兒用上富士蘋果)

1/2 杯   蘿蔔

1/3 杯   紅越莓乾和提子乾

1/3 杯   美洲薄殼胡桃

1 茶匙   罌粟籽

豆腐醬汁：

160 克   滑豆腐

1/4 杯   芥花籽油

2 湯匙   初榨橄欖油

1 湯匙   鮮檸檬汁

1 茶匙   第戒芥未醬

1 湯匙   龍舌蘭蜜

1/8 茶匙   黑胡椒碎

1/8 茶匙   海鹽

Process:

1. In a medium bowl, add all the ingredients for the dressing except canolia oil and olive oil.

2. Process the mixture with a hand blender until smooth.

3. Combine the two oils.  Add it into the tofu mixture in a small stream while belnding it.

4. Process it until the mixture is emulsified and becomes thickened.  Set the dressing aside.

5. Peel and core the apples.  Cut them into bite size.

6. Peel the carrot.  Cut it into matchstick size.

7.  In a large serving bowl, combine appples, carrots, cranberries, peacans, and poppy seeds.

8. Add the tofu dressing.

9. Genty stir until well combined.  Refrigerate it for at least 2 hours before serve.

Egg Wrap Mozzarella Cheese Sticks + Fresh Tomato Dipping Sauce 白乾酪芝士脆條 + 鮮茄沾汁

These cheese sticks are as good as the ones coated with breadcrumbs or panko, but we don't need to lay out three dishes for the flour, egg, and the seasoned crumbs.  All we need is just to lay out the sheets of egg wraps and roll out some "mozzarella mummies".  For the sauce, you can add some tabasco if you like heat.

Ingredients:

Cheese Sticks: (7 sticks)

7 (about 200 gram) Mozzarella Cheese

7 Egg Wraps

Water

2.5 tablespoons Light Cooking Olive Oil (for frying)

Tomato Sauce: (about 1/2 cup)

3 Tomatoes, diced

3 cloves Garlic Gloves, crushed

2.5 tablespoons Light Cooking Olive Oil

1/3 teaspoon Dried Rosemary

1 tablespoon Red Wine Vinegar

1 teaspoon Paprika

1 tablespoon Brown Sugar
Sea Salt and Pepper to taste

材料：

芝士條: (7條)

7 條 (共約200克)  白乾酪芝士

7 塊   蛋春卷皮

水

2.5 湯匙   淡味煎煮用橄欖油 (煎春卷用)

蕃茄沾汁: (約1/2 杯)

3 個   蕃茄， 切粒

3 瓣   蒜頭，壓扁

2.5 湯匙   淡味煎煮用橄欖油

1/3 茶匙   乾迷迭香

1 湯匙   紅酒醋

1 茶匙   紅甜椒粉

1 湯匙   黑糖
少許   海鹽

少許   黑胡椒碎

Instruction: