材料

大型马铃薯1个，切丁
奶油50毫升
无盐牛油10克
松露油1大匙
蒜头碎1/2小匙
精纯初榨橄榄油1大匙
青芦笋1根
花椰菜5克
西兰花5克
胡萝卜5克
香菇5克
帕马森芝士碎10克
花苗适量
盐少许
拌好的墨鱼汁面包糠适量

做法

  1. 把马铃薯煮软，用叉子压成泥，和牛油、奶油、松露油和少许盐一起拌匀待用。
  2. 把马铃薯泥盛盘，上面均匀撒上芝士碎，放进烤箱烤至表面金黄。
  3. 把蔬菜用滚水煮熟。把蒜头用清油炒香，加入蔬菜翻炒均匀，用盐调味。
  4. 把蔬菜和拌好的墨鱼汁面包糠装饰在芝士马铃薯泥上即可。

Potato Garden with Seasonal Vegetables

Ingredient

1 US potato, diced
50ml cream
10g unsalted butter
1 tbsp truffle oil
1/2 tsp chopped garlic
1 tbsp extra virgin olive oil
1 asparagus
5g cauliflower
5g broccoli
5g carrot
5g shimeiji mushroom
10g grated parmesan cheese
some assorted micro cress
pinch of salt
some pre-mixed squid ink with bread crumb

Method

  1. Boil potato till soft, mash it with fork, mix in butter, cream, truffle oil and pinch of salt. Set aside.
  2. Scoop mashed potato on a bowl, sprinkle grated parmesan cheese on top, bake in oven till the surface is golden brown.
  3. Poach vegetables till cooked. Saute chopped garlic with oil, tossed it together with vegetables and season with a pinch of salt.
  4. Place vegetables and squid ink bread crumb on top of baked cheese mashed potato to create a garden.
 食谱提供
 Nalati Restaurant & Events
 Level 1 & 2 Republic Plaza 1, 
 9 Raffles Place
 6223 1258
 
 菜肴示范
 吴岳宗 Gary Wu
 餐馆主厨

TEXT 若昕 PHOTOS Kin@Say Cheese Studios