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


13 comments:

  1. 你奶奶幫你除野草? 佢係咪喺屋企無咩世藝呀?

    ReplyDelete
  2. 或者去園藝中心買盤thyme 種番落地啦

    ReplyDelete
  3. 睇完擘大個口得個窿,唔識回應!

    ReplyDelete
  4. 現在我都常提自己要忍讓, 忍完再讓..

    ReplyDelete
  5. 呢個陳醋雞,睇左兩次都未整,樽醋都已經食哂了。

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

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  7. 無哂香草咁灰⋯ 下次種返D靚既

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  8. 唔緊要啦,下次種嘅更靚(亞Q啲)

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  9. 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
  10. 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