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香草蒜茸醬燉野生小墨魚配青豆
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香草蒜茸醬燉野生小墨魚配青豆
Braised Baby Cuttlefish & Green Peas in Parsley & Garlic Sauce
(4 Servings)
材料：
• Smart Choice野生小墨魚340克
• 橄欖油 1 湯匙
• 香草蒜茸醬2湯匙*
• 白酒1/2杯
• 冷凍青豆1杯
• 鹽、胡椒粉適量
Ingredients:
• 340g Smart Choice Baby Cuttlefish
• 1 tablespoon olive oil
• 2 tablespoons parsley and garlic base*
• 1/2 cup white wine
• 1 cup frozen peas
• 1 pinch salt and ground pepper to taste
做法：
1. 將野生小墨魚解凍，清洗乾淨、瀝乾水及用廚房紙抹乾備用；
2. 取一小鍋放油用中小火加熱，加入小墨魚拌炒2-3分鐘至透明；加入香草蒜茸醬繼續拌炒2-3分鐘，注入白酒及冷凍青豆，放少許鹽及胡椒粉；
3. 蓋上鍋蓋，將火調至最小，燉煮45-50分鐘，其間不時查看湯汁有否煲乾，有需要可加入清水。如使用高壓煲烹煮時間可降至15分鐘；
4. 試味後可上碟。
*香草蒜茸醬材料及做法：
將新鮮荷蘭芹葉100克（洗乾淨及弄乾）、蒜肉3瓣、橄欖油140ml一同放入小型廚房處理器打碎成醬料。混合的醬料放入玻璃瓶及雪藏保存。
Instructions:
1. Defrost the baby cuttlefish from frozen. Rinse, drain and dry with paper towel. Set aside.
2. Heat the oil in a saucepan over medium-low heat. Add the cuttlefish and cook 2-3 mins until they become opaque. Stir in the parsley and garlic base, then cook 2-3 mins with stirring. Pour in the wine and the frozen peas. Add a little salt and pepper.
3. Cover, reduce the heat and cook 45-50 mins over very low heat, checking occasionally that the mixture stays moist. Add water if necessary. If using a pressure cooker, the cooking time is reduced to 15 mins.
4. Adjust the seasoning. Serve hot.
*Ingredients and instructions of making Parsley and garlic base:
In a small food processor: add 100g fresh parsley leaves (wash and spin-dry), 3 cloves garlic, and 140ml olive oil. Blend until all ingredients are finely chopped and mixed. Put the mixture into a glass jar and store in refrigerator.