蛋包 Eggy Bread


份量Serve:  2

2隻 大走地雞蛋 2 large free-range eggs
2湯匙 牛奶 2 tablespoons milk
海鹽及新鮮現磨黑椒 Sea salt and freshly ground black pepper
2片 新鮮麵包 (約1.5厘米厚)  2 slices of fresh bread (roughly 1.5cm thick)
橄欖油  Olive oil

做法 Method
1. 打蛋於不銹鋼碗內。
Crack the eggs into a mixing bowl.

2. 加入牛奶及少許鹽及黑椒。
Add the milk and season with a tiny pinch of salt and pepper.

3. 用叉輕力發蛋,備用。
Gently whisk the eggs and milk together with a fork, then put to one side.

4. 以中火加熱平底煎鍋。
Place the frying pan on a medium heat to heat up. Meanwhile…

5. 1片麵包放入雞蛋汁裡,沾上雞蛋汁,翻轉數次以確保麵包表面全沾滿雞蛋汁及如海棉般吸收雞蛋汁。
Dip and push 1 slice of bread into the eggy mixture, turning it over a few times to make sure it’s well coated and sucks up the mixture like a sponge.

6. 加½ 橄欖油於平底煎鍋,少心地把油塗在煎鍋。
Add ½ a tablespoon of olive oil to the frying pan and carefully swirl the pan around to evenly coat the inside.

7. 把麵包從雞蛋汁取出使多餘的雞蛋汁滴下,小心地把麵包放在煎鍋,確保和煎鍋保持距離以免滾油彈起。
Lift the soaked bread up in the bowl and allow the excess mixture to drip off, then carefully lower it into the pan, making sure it’s facing away from you so you don’t get splashed with hot oil.

8. 每面煎約2至3分鐘,或直至變金黃色及熟透,用鍋鏟來翻麵包。
Cook for 2 to 3 minutes on each side, or until golden and cooked through, using a fish slice to flip it
9. 用鍋鏟小心地把麵包從煎鍋取出,放在碟上。
Carefully lift the bread out of the frying pan and onto a serving plate using a fish slice.

10 把煎鍋放回火上,重複步驟6至10以煎餘下的麵包。.
Place the pan back on the heat and repeat steps 6 to 10 with the remaining ingredients, then serve.

You can easily swap the bread in this recipe for crumpets, if you prefer.

More about this recipe: http://www.foodrevolutionday.com/eggy-bread/

Special thanks on translation: Ms Sylvia Lau 

咖哩雞 Chicken Tikka Masala


份量Serve:  4-6


4件 去皮雞胸 4 skinless chicken breasts, preferably higher-welfare
2個 洋蔥 2 onions
姆指舨大的 薑 a thumb-sized piece of fresh ginger
½束 新鮮香菜 (芫荽) ½ a bunch of fresh coriander
1條 新鮮紅辣椒 1 fresh red chilli
花生油或植物油 Groundnut or vegetable oil
海鹽及新鮮現磨黑椒 Sea salt and freshly ground black pepper
1罐400克 切好的蕃茄 1 x 400g tin of chopped tomatoes
½ 罐400毫升 椰子奶 ½ x 400ml tin of light coconut milk
數小枝 新鮮薄荷 A few sprigs of fresh mint
少許  削片杏仁,上菜用 A small handful of flaked almonds, to serve
白飯,上菜用 Fluffy rice, to serve
脫脂天然乳酪,上菜用 Fat-free natural yoghurt, to serve
1個檸檬,上菜用 1 lemon, to serve
Tikka masala醬 For the tikka masala paste:
1-2條 新鮮辣椒 1-2 fresh red chillies
2瓣 大蒜 2 cloves of garlic
姆指般大的 薑 A thumb-sized piece of fresh ginger
1茶匙  小茴香種子 1 teaspoon cumin seeds
1茶匙  香菜 (芫荽)種子 1 teaspoon coriander seeds
1茶匙  卡宴辣椒粉 (cayenne pepper) 1 teaspoon cayenne pepper
1湯匙  匈牙利紅椒粉(smoked paprika) 1 tablespoon smoked paprika
2茶匙 馬薩拉香料粉 (garam masala) 2 teaspoons garam masala
½茶匙 海鹽 ½ teaspoon sea salt
2湯匙 花生油 2 tablespoons groundnut oil
2湯匙 蕃茄蓉 2 tablespoons tomato purée
一小束 新鮮香菜 (芫荽) coriander A small bunch of fresh coriander
½ 湯匙 椰子粉 ½ tablespoon desiccated coconut
2湯匙 杏仁未 2 tablespoons ground almonds

做法 Method
1. 首先可準備咖哩醬,辣椒去籽及粗略切好,大蒜和薑去皮。
To make the curry paste, halve, deseed and roughly chop the chillies, then peel the garlic and ginger.

2. 中火燒熱平底煎鍋,加入小茴香種子及香菜 (芫荽)種子。稍為烘烤數分鐘,或直至轉金黃色及有香味,然後離火。
Put a frying pan over a medium-high heat and add the cumin and coriander seeds. Lightly toast for a few minutes, or until golden brown and smelling delicious, then remove from the heat.

3. 把烘好的香料用杵磨成碎粒,或放入食物處理機磨成粉末。
Add the toasted spices to a pestle and mortar and grind until fine, or put them in a food processor and whiz to a powder.

4. 當完成步驟3後,把Tikka masala醬餘下的材料連同烘好的香料在食物處理機攪成幼滑的醬,待用。
Once you’ve ground them, add the toasted spices to a food processor along with the remaining paste ingredients and whiz to a smooth paste, then put to one side.

5. 雞胸縱向切成2厘米的長條。
Slice the chicken breasts lengthways into 2cm strips.

6. 在清潔的砧板上把洋蔥切半後再切片。薑去皮及切片。摘下香菜 (芫荽)葉放在一旁,莖部連辣椒切細粒。
On a clean chopping board, peel, halve and finely slice the onions. Peel and finely slice the ginger, then pick the coriander leaves and put to one side, finely chopping the stalks along with the chilli.

7. 中至大火燒熱砂鍋,加油。砂鍋熱後加入洋蔥、辣椒、薑及香菜 (芫荽)莖部,煮約10分鐘,或直至變軟及轉淺金黃色。
Place a large casserole pan over a medium-high heat and add a couple of lugs of oil. Once hot, add the onions, chilli, ginger and coriander stalks, then cook for around 10 minutes, or until softened and lightly golden.

8. 加入雞肉及約140克的Tikka masala醬,攪拌好令雞肉沾上Tikka masala醬。加鹽及黑椒調味,再放入蕃茄及椰奶 (餘下的可留下日後用),然後煮滾材料。
Add the chicken and roughly 140g of the tikka masala paste, stirring well so everything is nicely coated. Season with salt and pepper, add the tomatoes and coconut milk (save the rest for another day), then bring everything to the boil.

9. 轉至中小火,合蓋煮20分鐘,再開蓋煮5分鐘,或直至雞肉變軟及收汁,不時攪動。
Turn the heat down to medium-low, cover and simmer for 20 minutes, then take the lid off and cook for further 5 minutes, or until the meat is tender and the sauce has reduced, stirring occasionally.

10. 把咖哩分在碗裡,加上杏仁及香菜 (芫荽)葉。與白飯及乳酪一起吃,亦可加少許檸檬汁。
Divide the curry between bowls, sprinkle over the almonds and coriander leaves. Serve with fluffy rice, a dollop of yoghurt and lemon wedges for squeezing over.

把餘下的Tikka masala醬放在密封的瓶子可放在雪櫃2星期。
Pop any leftover curry paste in a sealed jar and keep it in the fridge for up to 2 weeks – this way you’ll be able to knock up a quick curry in next to no time.

More about this recipe: http://www.foodrevolutionday.com/chicken-tikka-masala/

Special thanks on translation: Ms Sylvia Lau 

火雞剩食越式法包三文治 Leftover turkey banh mi


份量Serve:  4

橄欖油 olive oil
190克 剩食火雞 190g leftover cooked turkey, preferably brown meat
1個 青檸 1 lime
2湯匙 酸甜辣椒醬 2 tablespoons sweet chilli sauce
2 件 中型法包 2 medium baguettes
1瓣 大蒜  1 clove of garlic
3厘米長的新鮮薑片 3cm piece of fresh ginger
海鹽 sea salt
特級初榨橄欖油 extra virgin olive oil
2湯匙 Hellman牌的蛋黃醬 2 tablespoons Hellman’s mayonnaise
½束 新鮮香菜 (芫荽) ½ a small bunch of fresh coriander
1條 胡蘿蔔 1 carrot
¼ 個 白色捲心菜 ¼ of a white cabbage
麻油 sesame oil
1茶匙 低鹽豉油  1 teaspoon low-salt soy sauce
1湯匙 白酒醋 1 tablespoon white wine vinegar
4湯匙 剩食雞肝醬 4 tablespoons leftover chicken liver pate
非必要: Optional:
1條 新鮮紅辣椒 1 fresh red chilli

做法 Method
1. 先預熱焗爐130 ºC /250ºF/。煎鍋開中火加入少許橄欖油。把火雞粗略地切碎(按個人喜好,可加雞皮)及加入煎鍋裡煮2至3分鐘或至火雞變暖。加入磨碎的青檸皮及酸甜辣椒醬及攪拌,然後調至小火再煮2至3分鐘,或至火雞變脆及呈微焦。
Preheat the oven to 130ºC/250ºF/gas ½. Add a splash of olive oil to a large frying pan over a medium heat. Roughly shred and add the turkey (if you’ve got the skin, add that too) and cook for 2 to 3 minutes, or until warmed through. Grate in the lime zest and stir in the chilli sauce, then reduce the heat to low and cook for a further 2 to 3 minutes, or until crisp and slightly caramelised.

Meanwhile, place the baguettes in the oven to warm through. Peel and add the garlic and most of the ginger to a pestle and mortar, then bash to a smooth paste with a pinch of salt and 2 to 3 tablespoons of extra virgin olive oil. Muddle in the mayo and the juice from the lime, then pick in the coriander leaves and stir to combine. Set aside.

3. 至於酸菜方面,胡蘿蔔去皮並與青瓜及捲心菜一同加入大碗內。把餘下的薑去皮切碎加入碗內,再下少許鹽。用手揉合以擠出多餘的水份。加入1茶匙的麻油、豉油及白酒醋及拌勻。
To make the pickle, peel the carrot, then coarsely grate and add to a large bowl along with the cucumber and cabbage. Peel, finely chop and add the remaining ginger, then sprinkle over a pinch of salt and scrunch together with your hands to get rid of any excess liquid. Add 1 teaspoon of sesame oil, the soy and vinegar and toss well to combine.

4. 把已加暖的法包取出放好,每面塗上雞肝醬,鋪上火雞及酸菜。加上青檸蛋黃醬,切碎紅辣椒(如適用)及把未用完的香菜葉散佈在餡上。輕按以合上法包,切好便可享用。
Open out the warm baguettes, spread the chicken liver paté onto one side of each, then pile over the turkey and pickled veg. Finish with a dollop of lime-spiked mayo, then finely chop and scatter over the chilli (if using) along with the reserved coriander leaves. Press down slightly on the baguettes to close, then cut the banh mi into chunks and tuck in.

More about this recipe: http://www.jamieoliver.com/recipes/turkey-recipes/leftover-turkey-banh-mi

Special thanks on translation: Ms Sylvia Lau