圣诞食谱

水波蛋配酵母酱火鸡
4人份

材料
火鸡胸肉400克
鸡蛋4个、芦笋2只（煎熟）

酵母酱
素酵母酱50克
水50克
麦芽糖100克
糖10克

蛋黄奶油酱
蛋黄3个
白葡萄酒醋4克
盐少许、柠檬汁8毫升
胡椒少许、辣椒酱少许
喼汁1克、牛油75克

做法

1. 准备酵母酱：混合水、麦芽糖和糖，煮至滚。关火后加入素酵母酱混合均匀，放进冰箱冷藏。
2. 准备火鸡胸肉：把水煮滚后加入火鸡胸肉，转小火炖煮12分钟。取出轻轻拍干。
3. 预热烤箱至180°C。
4. 把火鸡胸肉刷上酵母酱，烤5分钟待用。
5. 准备蛋黄奶油酱：混合除牛油外的所有用料，搅打至浓稠。加入牛油慢慢搅打均匀待用。
6. 把鸡蛋用62.5°C的热水煮50分钟成水波蛋，和火鸡胸肉一起放入盘中，倒上适量蛋黄奶油酱，搭配芦笋食用。

Egg & Marmite Turkey Breast Meat
serves 4

Ingredients
400g turkey breast
4 eggs
2 asparagus(grilled)

Marmite Sauce
50g vegetarian marmite
50g water
100g maltose
10g sugar

Hollandaise Sauce
3 egg yolk
4g white wine vinegar
1 pinch salt
8ml lemon juice
1 pinch pepper
some tobasco
1g Lea & Pierrins Worcestershire sauce
75g butter

Method

1. Prepare marmite sauce: Mix water, maltose and sugar. Bring to a boil. Off the fire and add vegetarian marmite. Mix well and chill in fridge.
2. Prepare turkey breast: Bring water to a boil. Add turkey breast and lower the heat. Simmer for 12mins. Remove from water and pat dry.
3. Preheat oven to 180°C.
4. Brush marmite sauce over turkey breast and cook in oven for 5mins. Set aside.
5. Prepare hollandaise sauce: Mix all Hollandaise Sauce ingredients except butter. Whisking until thick. Add butter and slowly whisk. Set aside.
6. Poach eggs in water at 62.5°C for 50mins. Place in a plate with cooked turkey breast. Place some hollandaise sauce on top of the egg. Serve with asparagus.

更多详情刊载于471期（2014年12月14日出版）