材料

土耳其面包4个,切半
腌黄瓜20片
新鲜芫荽叶1大匙,切碎
鸡胸肉600克,去皮去骨
希腊优格60克
花生油20克
青柠汁10克
蒜头4克,切碎
牛油60克
红洋葱200克,切块
番茄果肉300克
清水160克
奶油150克
盐3克
黑胡椒1克,磨碎

混合香料

芫荽籽5克,碾碎
孜然粉2克
豆蔻1克,碾碎
肉豆蔻1克,碾碎
烟熏辣椒粉4克
红辣椒1克,碾碎
生姜10克,碾碎

蔓越莓优格

蔓越莓汁400克
蔓越莓干200克
优格200克
盐2克

亚洲式沙拉

红生菜100克,切丝
生菜100克,切丝
胡萝卜100克,切丝
日式米醋3大匙
橄榄油或葡萄籽油3大匙
盐1小匙
糖1小匙
香菜叶1大匙,撕碎
蔓越莓干30克

做法

  1. 准备蔓越莓优格:把蔓越莓汁和蔓越莓干焖煮10分钟,用搅拌机搅打至绵滑,过筛后冷藏。
  2. 拌入优格和盐,冷藏待用。
  3. 准备亚洲式沙拉:把所有材料拌匀,静置30分钟待用。
  4. 准备烤鸡咖喱:把鸡胸肉切成3厘米小块,加入希腊优格、花生油、青柠汁和蒜头碎,腌味30分钟。
  5. 大火在不粘锅内加热适量花生油,把鸡肉煎香待用。
  6. 把混合香料拌匀。
  7. 用中火融化黄油,加入洋葱炒香至金黄色,加入混合香料拌匀。
  8. 加入番茄果肉、清水、奶油和盐一起煮滚。
  9. 转小火,加入鸡肉,焖煮10分钟至酱汁浓稠。
  10. 把土耳其面包用橄榄油稍微煎香。
  11. 把亚洲式沙拉、鸡肉、蔓越莓优格依序夹进两片土耳其面包,缀以腌黄瓜和芫荽叶即可。

Lunch:

Tikka Marsala Chicken, Cranberry Yoghurt, Asian Slaw & Cured Cucumber with Turkish Bread

Ingredients

4 turkish bread, halved
20 slices cured cucumbers
1 tbsp fresh cilantro, chopped
600g chicken breast, peel and debone
60g greek yoghurt
20g peanut oil
10g lime juice
4g garlic, minced
60g unsalted butter
200g red onions, chopped
300g tomato puree
160g water
150g cream, 3g salt
1g black pepper, ground

Spices

5g coriander seeds, ground
2g cumin powder
1g cardamom, ground
1g nutmeg, ground
4g smoked paprika powder
1g cayenne pepper, ground
10g ginger, grated

Cranberry Yoghurt

400g cranberry juice
200g craisins
200g yoghurt
2g salt

Asian Slaw

100g red cabbage, shredded
100g round cabbage, shredded
100g carrots, shredded
3 tbsp Japanese rice vinegar
3 tbsp olive / grapeseed oil
1 tsp salt
1 tsp sugar
1 tbsp coriander leaves, torn
30g craisins

Method

  1. Prepare cranberry yoghurt: Simmer cranberry juice and craisins for 10mins. Blend till smooth, strain and chill.
  2. Toss cranberry mixture with yoghurt and salt. Keep chilled.
  3. Prepare asian slaw: Toss all ingredients together and let sit for 30mins. Set aside.
  4. Prepare tikka marsala chicken: Cut up chicken breast into 3cm cubes, and toss with greek yoghurt, peanut oil, lime juice and garlic. Marinate for 30mins.
  5.  Het up a non-stick pan with some peanut oil on high heat. Sear chicken till browned, remove from heat and set aside.
  6. Whisk Spices together.
  7. Melt butter over medium heat and add in onion and saute till lightly brown, stir in spice mix.
  8. Add tomato puree, water, cream and salt. Bring to a boil.
  9.  Reduce heat and add in chicken pieces. Simmer for about 10mins or till sauce thickens slightly.
  10. Toast Turkish bread halves with olive oil.
  11. Stack in the following order: asian slaw, chicken, cranberry yoghurt, and garnish with cucumber and cilantro.
食谱提供: Ocean Spray

Senate Coffee
地址:1 Pickering Street
网址:www.facebook.com/SenateCoffee

SPRMRKT Daily, Kitchen & Bar
地址:STPI—Creative Workshop & Gallery 41 Robertson Quay, #01-01
网址:www.sprmrkt.com.sg

示范厨师:
Chef Benedict Yong
Consulting chef of Senate Coffee
Chef Joseph Yeo
Executive Chef of SPRMRKT Daily, Kitchen & Bar