图/华咨处社区厨房 华咨处社区厨房特邀厨师教授如何烤火鸡
Turkey Baking 烤火鸡
Ingredient 材料
--Turkey x1 (10 lbs.磅)
1. Butter ½ lb. 磅
2. Sage 香草 handful 适量
3. Rosemary香草 数株
4. Bay Leaf 香叶 数片
5. Salt Black pepper 盐 黑胡椒碎适量6. Onion, celery stalk, carrot 适量
--Stuffing填料
1. lb. sausage meat填料
2. 1 cup bread crumb麵包碎
3. ½ cup sage and parsley finely chopped 香草碎
4. 1 cup onion chunk 洋葱切粗粒
5. 1 beaten egg 鸡蛋打匀
做法:将肉肠去衣,切碎煎香, 加入其他材料捞匀即成.
- Gravy酱汁
1. 2 cups chicken broth清鸡汤
2. 1/3 cup all purpose flour麵粉
3. 2 rosemary, bay leaf香叶
4. ¼ tsp black pepper黑胡椒碎
5. 1 tsp white wine普通白酒
做法:将烤鸡剩馀汤及渣放入煎盘内,加鸡汤、酒, 煮滚调味即成。
烤火鸡:
Remove giblets and neck from the turkey. Reserve for stock. Rinse turkey under cold water. Pat dry inside and out. Place stuffing in cavity. Tuck legs under band of skin or tie together. Place breast up on a greased baking pan. Set oven temp. 325F (160C) in advance. Place it in the middle rack bake 18 mins/1b until thermometer inserted in thigh reach 170F (77C) and juice runs out clear. Tent with aluminium foil. Let stand for 30 mins before carving.
将火鸡用冷水冲洗乾淨, 取出内脏及鸡颈煲鸡汤备用. 抹亁鸡肚内外,将填料塞入鸡肚内' 放入预热325度焗炉中隔烤焗至探热针指标到达170°F(77°c)即成 . 取出用锡纸包裹鸡只三十分钟 ,然后切片上碟。
以上菜谱由华咨处社区厨房提供。华咨处社区厨房下一次活动信息如下:
大厨教你做年菜
Traditional Chinese New Year’s Dishes
课程内容
Course Content
Eight-ingredient Duck
-
Lotus Rice with Shrimps
-
Lucky Rice Roll
1月15日 星期三 上午10时至下午2时
广东话/普通话/英文
美兰大道2330号 华谘处社区厨房
$ 23 (包午餐)
416-292-7510内线143 李先生
Jan.15, Wednesday 10am-2pm
Cantonese/Mandarin/English
2330 Midland Ave. (south of Sheppard)
CICS-TD Community Kitchen
$ 23 (lunch included)
416-292-7510 ext.143 Jeffrey
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