糖煮水果 Stewed fruit


份量Serve:  4

500克 時令水果, 如大黃、西梅、杏脯、士多啤梨或啤梨 500 g seasonal fruit, such as rhubarb, plums, apricots, strawberries or pears
一塊(2.5厘米大) 新鮮生薑(配合大黃用) 2.5 cm piece fresh ginger, optional, for if using rhubarb
砂糖 (調味用) caster sugar, to taste

做法 Method
1. 炮製糖煮水果時要緊記,要因應水果的成熟程度加減調節下糖份量 – 這食譜所列出的砂糖用量只是一個參考. 例如, 所用的水果如果真的是比較成熟和香甜, 那所需的下糖份量可能會比食譜列的來得少。其實只要一邊逐少下糖一邊試味, 你就能將熬製水果的甜度拿攝得好.
The really important thing to remember when you are stewing fruit is that it’s best to decide for yourself how much sugar to add – I’ll give rough amounts here to guide you but if, for example, your fruit is really ripe and sweet, you’ll need less than I’m suggesting. Just have a taste as you go along and add more if you think you need to.

2. 把全部水果略為切碎,將所有果核棄掉.
Chop up all the fruit, discarding any stones.

3. 將水果放入鍋。如果使用大黃, 就需要把生薑去皮磨細, 連同大黃放進鍋裏。然後加糖 – 我通常大黃加3滿茶匙; 其他就水果加2滿茶匙. 當然最終也要經過試味來決定(水果熬煮時是非常熱的, 試味時要非常小心). 再加入2湯匙的水,蓋上用中火慢煮.
Place the fruit in a pan. If using rhubarb, peel the ginger and finely grate it into the pan. Add the sugar – I usually add 3 heaped teaspoons to rhubarb and 2 heaped teaspoons to any other fruit, but just taste as you go along and add more if you think it needs it (please be careful when tasting as it gets really hot). Add 2 tablespoons of water and cook on a medium heat with the lid on.”

4. 當水果煮至軟身, 打開蓋子, 繼續慢煮蒸發水份. 完成的熬製水果應該相當稠杰的.
Once the fruit has softened, remove the lid and let the liquid reduce – you want to end up with a fairly thick consistency.

5. 糖煮水果可配襯的食物相當豐富; 穀類麥片, 乳酪, 熱煎餅, 各類綜合麥片, 甚至乎烤焗豬肉也很適合!
Serve over cereal, yoghurt, pancakes, granola, muesli or even with roast pork!

More about this recipe: http://www.jamieoliver.com/recipes/fruit-recipes/stewed-fruit

Special thanks on translation: Ms Joyce Chow

西西里魚湯 Sicilian Fish Soup


份量Serve:  6

1個 紅洋蔥 1 red onion
2條 芹菜 2 sticks celery
½小撮茴香 ½ small bulb fennel
2瓣大蒜 2 cloves garlic
1個紅色辣椒,去籽 1 red chilli, deseeded
2 湯匙橄欖油 2 tablespoons olive oil
1 杯白酒 1 glass dry white wine
800 克切碎番茄 800 g chopped plum tomatoes or passata
½ 南瓜,去皮和去籽 ½ butternut squash, peeled and grated
500 毫升有機魚湯 500 ml organic fish stock
200 克三文魚排、 剝皮 200 g salmon fillet, from sustainable sources, ask your fishmonger, skinned
300 克比目魚排,剝皮 300 g halibut fillet, from sustainable sources, ask your fishmonger, skinned
12 原隻蝦或海螯蝦,去殼 12 raw peeled prawns or langoustine tails, from sustainable sources, ask your fishmonger
½ 檸檬 ½ lemon
1 大把新鮮平葉歐芹,切碎 1 large handful fresh flat-leaf parsley, chopped

做法 Method
1. 將洋蔥、 芹菜、 茴香、 大蒜和辣椒切碎。把油倒在大鍋並燒熱,加入洋蔥、 芹菜、 茴香、 大蒜、 辣椒炒至軟身。加酒、 番茄、 南瓜和魚湯煮至沸騰。把蓋蓋上煮 30 分鐘。加入調味,稍為擠壓番茄。
Finely chop the onion, celery, fennel, garlic and chilli. Heat the oil in a large pan, add the onion, celery, fennel, garlic and chilli and sweat gently until soft. Add the wine, tomatoes or passata, squash and stock and bring to the boil. Cover and simmer gently for 30 minutes. Season and gently break up the tomatoes.

2. 將三文魚和比目魚稍為切細份並放到鍋裡。加入蝦,上蓋燜煮 10 分鐘或直到剛剛煮熟的狀態。
Roughly chop the salmon and halibut and add to the pan. Add the prawns or langoustine tails, cover and simmer for 10 minutes or until just cooked.

3. 試味,好需要可著量加鹽、胡椒和檸檬汁。
Taste the soup and season it again with salt and pepper and a squeeze of lemon juice, if necessary.

4. 食用前灑少許橄欖油和歐芹碎。
Serve drizzled with olive oil and sprinkled with the chopped parsley.

More about this recipe: http://www.jamieoliver.com/recipes/fish-recipes/sicilian-fish-soup

Special thanks on translation: Ms. Anita M Bailey

烤蜜桃苦菊沙拉配羊奶芝士醬 Warm Grilled Peach & Frisée Salad with Goat’s Cheese Dressing


份量Serve:  4

羊奶芝士醬   For the dressing
55 g 碎羊奶芝士(奶酪) 55 g crumbly goat’s cheese
海鹽 sea salt
新鮮黑胡椒粉 freshly ground black pepper
5 大湯匙初榨橄欖油 5 tablespoons extra virgin olive oil
1 隻檸檬 1 lemon
1 湯匙核桃油 1 tablespoon walnut oil
20 克 巴馬臣芝士(奶酪),磨碎 20 g Parmesan cheese, freshly grated
水蜜桃 For the peaches
2 大個 熟蜜桃,切半,去核 2 large ripe peaches, halved and stones removed
初榨橄欖油 extra virgin olive oil
海鹽 sea salt
新鮮黑胡椒粉 freshly ground black pepper
2 棵苦菊(Frisée)或菊苣生菜葉,用嫩葉部分,清洗,瀝乾 2 frisée or endive lettuces, dark outer leaves discarded, inner leaves washed and dried
巴馬臣芝士(奶酪),磨碎 Parmesan cheese, freshly grated
1 小束新鮮薄荷,取細葉 1 small bunch fresh mint, smallest leaves picked

做法 Method
1. 在羊奶芝士加入少許鹽和胡椒(羊奶芝士本身帶咸味,所以鹽不用下太多)。添加橄欖油和檸檬果汁混合在一起。添加核桃油和巴馬臣芝士,混合。切忌攪拌時間太長,否則芝士和油會分開。
To make your dressing, put the goat’s cheese in a pestle and mortar with a little salt and pepper. (Goat’s cheese is salty anyway, so go easy on the salt). Add the olive oil and juice of the lemon and mix up. Add the walnut oil and the Parmesan and mix again, but not for too long or it will split.

2. 把桃放在煎鍋上稍為煎至金黃色。煎好的桃子放在碟上,用少許橄欖油淋在桃上,撒上少量鹽和胡椒。
Put your peaches, cut-side down, on to a white-hot griddle pan and char them nicely on both sides. Drizzle the peaches with a little olive oil and sprinkle with salt and pepper.

3. 將苦菊(Frisée)或菊苣葉放在碗內,倒入羊奶芝士醬,稍為攪拌。在沙律上灑上巴馬臣芝士碎,然後夾一少撮放在桃的旁邊,並隨意灑上把薄荷葉。
Put your frisée or endive leaves into a bowl with enough of your goat’s cheese dressing to coat the leaves, and toss together gently and beautifully. Grate a little Parmesan over the dressed salad and put a pile of it on each plate, next to the peach halves. Scatter over some baby mint leaves.

貼士 TIP
可於沙律加入核桃碎/ 火腿/西班牙塞拉諾火腿等增加風味。
PS: Some warmed, crumbly walnuts would be delicious sprinkled over the top. Also a plate of Parma ham, Spanish serrano ham or speck would be great to serve next to this salad.

More about this recipe: http://www.jamieoliver.com/recipes/fruit-recipes/warm-grilled-peach-and-fris-e-salad-with-goat-s-cheese-dressing

Special thanks on translation: Ms. Anita M Bailey