Tuesday, July 15, 2014

陳醋香草焗雞髀


以前啲 thyme 多到用唔哂,

而家,

被奶奶當野草拔到一條都無剩,

激氣到死又唔出得聲,

謂有到春天再種過啦！

材料：
大雞髀３隻

醃料：
意大利陳醋 balsamic vinegar 1/4 杯
鹽半茶匙
黑椒粉
生抽１湯匙
法國芥醤 Dijon mustard 1 湯匙
2 粒蒜頭剁蓉
香草 2 茶匙 ( 我用咗dry basil and thyme )
橄欖油３湯匙



做法：
雞髀用醃料醃４小時
入預熱 200C 焗爐每面焗 15 分鐘至熟即成


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13 comments:

  1. 雀后July 15, 2014 at 3:27 PM

    嘩，好大隻雞髀呀！

    ReplyDelete
  2. LuyiJuly 15, 2014 at 4:04 PM

    你奶奶幫你除野草? 佢係咪喺屋企無咩世藝呀?

    ReplyDelete
  3. LiJJuly 15, 2014 at 5:39 PM

    或者去園藝中心買盤thyme 種番落地啦

    ReplyDelete
  4. KestrelJuly 15, 2014 at 8:43 PM

    睇完擘大個口得個窿，唔識回應！

    ReplyDelete
  5. UnknownJuly 15, 2014 at 10:52 PM

    現在我都常提自己要忍讓, 忍完再讓..

    ReplyDelete
  6. EE ChanJuly 15, 2014 at 11:55 PM

    雞脾真係好大隻

    ReplyDelete
  7. OhtriaJuly 16, 2014 at 4:05 AM

    當野草...kakakaka

    ReplyDelete
  8. samwei 英國的生活都可以好港式July 16, 2014 at 4:14 AM

    呢個陳醋雞，睇左兩次都未整，樽醋都已經食哂了。

    ReplyDelete
  9. AnonymousJuly 16, 2014 at 4:58 AM

    Maybe you can put a small panel near your herbs so she can read that it is not weeds! (Ha ha)

    ReplyDelete
  10. 小溫太July 16, 2014 at 8:45 AM

    無哂香草咁灰⋯ 下次種返D靚既

    ReplyDelete
  11. Mommy DearestJuly 16, 2014 at 10:59 AM

    唔緊要啦，下次種嘅更靚（亞Q啲）

    ReplyDelete
  12. 艾華斯July 16, 2014 at 12:29 PM

    好靚好香烤雞脾呀~~唔緊要，下次種個批香草一定更靚、更茂盛^^

    ReplyDelete
  13. Mei MeiJuly 16, 2014 at 6:20 PM

    隻雞脾好吸引，唔好斬成隻揸住食仲爽！
    未用過陳醋，酸味會濃嗎？

    ReplyDelete

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