瑞典式薯粒肉碎 Pytt y panna (Little pieces in a pan)

Pytt-y-panna

份量Serve:  6

材料 INGREDIENTS
2片 天然飼養厚切煙肉或6片天然飼養美式煙肉 2 thick slices higher-welfare smoked bacon, or 6 rashers of higher-welfare smoked streaky bacon
2條 特選煙或普通熟肉腸 2 quality smoked or regular sausages, cooked
300克熟牛腩或其他吃剩的肉 300 g quality cooked brisket, or other leftover cooked meat
80克 沙樂美肉腸,去腸衣 80 g salami, skin removed
2個 細洋蔥,去皮 2 small onions, peeled
3條 大紅蘿蔔,每條開四份 3 large carrots, quartered
1千克 薯仔,洗淨 1 kg potatoes, scrubbed clean
數棵 新鮮迷迭香和麝香草,取葉 a few sprigs fresh rosemary and thyme, leaves picked
海鹽 sea salt
現磨黑胡椒 freshly ground black pepper
4隻 鵪鶉蛋 4 quail’s eggs
1樽 酸瓜醬 (上碟用) 1 jar dill pickles, to serve
醬汁做法 For the dressing
1茶匙 芥末醬 1 teaspoon good mustard
1湯匙 蘋果醋 1 tablespoon good-quality cider vinegar
1湯匙 初搾橄欖油 3 tablespoons extra virgin olive oil
1小束 新鮮韮菜,切幼 1 small handful fresh chives, finely chopped
1小束 新鮮蒔蘿,切碎 1 small handful fresh dill, roughly chopped
1小束 新鮮扁葉芫荽,取葉 1 small handful fresh flat-leaf parsley, leaves picked

做法 Method
1. 中火燒熱易潔鍋,煙肉切碎入鍋煎2至3分鐘至開始熟透
Heat a really wide shallow non-stick pan on a medium heat. Chop your bacon into small pieces and fry for 2 to 3 minutes so that the fat starts to render out.

2. 把肉腸,牛腩,沙樂美肉腸切粒並加入鍋中。洋蔥,紅蘿蔔,薯仔和香草也同樣處理
While that’s happening, chop up your sausage, brisket and salami into cubes, and add to the pan as you go. Do the same with the onions, carrots, potatoes and herbs.

3. 繼續拌炒以防材料黏在一起,用鑊鏟翻拌鍋底。如覺火太大,可收細
Keep stirring to make sure nothing catches, using your spoon to scrape all the goodness from the bottom of the pan. Turn the heat down if you think it’s cooking too fast.

4. 因肉已有鹽份,可隨個人喜好添加鹽及胡椒
Have a taste to check the seasoning; the salt in the smoked meats will probably be enough, but add a pinch of salt and a good pinch of pepper if you think it needs it.

5. 繼續拌炒大約20分鐘至薯仔和紅蘿蔔熟透。準備醬汁,把所有醬汁的材料放入小樽內(如有蒔蘿花,保留於一旁)
Keep stirring as it cooks and after about 20 minutes, once the potatoes and carrots have softened and everything looks delicious, make your dressing by putting all the dressing ingredients into a jar (reserving the dill flowers if you have them).

6. 將醬汁倒入鍋中,醬汁的酸性可帶出肉的味道
Pour the dressing into the pan – the acidity will be fantastic with all that rich meat.

7. 小心地把蛋白和蛋黃分開,放於一旁
Carefully separate the egg whites from their yolks and put them to one side.

8. 你亦可置蛋黃於蛋殼內,進食時才拌入食物中。
If you want to, leave the yolks in their shells so everyone can tip their own egg yolk into their dish and stir it through. That will give the dish a bit of a theatrical edge.

9. 把瑞典式薯粒肉碎分碟。每碟都應放上一隻蛋黃(或有蛋黃的蛋殼)
Divide your pytt y panna between the plates. Make a well in the top and add a yolk (or eggshell with a yolk in it) to each one.

10. 另一小碟內放上酸瓜,把蒔蘿花切碎灑上
Load up a side plate with dill pickles, and roughly chop your dill flowers and scatter them over.

More about this recipe: http://www.jamieoliver.com/recipes/beef-recipes/pytt-y-panna-little-pieces-in-a-pan

Special thanks on translation: Ms Ida Lam

脆脆紅蘿蔔希臘包 Crunchy carrot pittas

Crunchy-carrot-pittas

份量Serve:  6

材料 INGREDIENTS
6條 紅蘿蔔 6 medium carrots
1束 新鮮芫荽 a bunch of fresh coriander
2湯匙 芝麻 2 tablespoons sesame seeds
1湯匙 罌粟子 1 tablespoon poppy seeds
6塊 全麥希臘包 6 wholemeal pittas
1個 橙 1 orange
2個 檸檬 2 lemons
初搾橄欖油 extra virgin olive oil
海鹽 sea salt
現磨黑胡椒碎 freshly ground black pepper

做法 Method
1.  預熱焗爐至攝氏130度/ 華氏250度/ 煤氣-半度
Preheat the oven to 130°C/250°F /gas ½.

2.  把紅蘿蔔皮刨去
Use a Y-shaped peeler to peel the carrots on a chopping board.

3.  揀去芫荽莖,葉切碎
Pick the coriander leaves and finely chop them, discarding the stalks.

4.  將罌粟子及荽莖葉放到易潔鑊用中火烘烤,不時翻動,烘3至4分鐘或至輕微金黃,然後放置沙律碗內
Place a small non-stick frying pan on a medium heat, add the seeds and leave them to toast for 3 to 4 minutes, or until lightly golden, tossing regularly, then tip them into a salad bowl.

5.  蘿蔔刨粗絲,並與芫荽葉一拼加入沙律碗內
Coarsely grate the carrots using a box grater, then add them to the salad bowl along with the coriander leaves.

6.  將希臘包放在焗盤上,焗數分鐘至暖和
Pop the pittas onto a baking tray and into the oven for a few minutes to warm through.

7.  製作醬汁,將橙皮刨出,放入小碗內
To make the dressing, use a microplane to finely grate the zest of the orange, then add it to a small mixing bowl.

8.  橙對切,搾出橙汁於小碗內,用手隔開果渣
Cut the orange in half and squeeze in the juice, catching any pips with your hand.

9.  檸檬對切,搾出1 1/2個檸檬的汁,再加上5湯匙初搾橄欖油於小碗內
Cut the lemons in half and squeeze in the juice from 1½ lemons, then add 5 tablespoons of extra virgin olive oil.

10.  於小碗內加入少量鹽和胡椒碎,用叉攬勻
Add a tiny pinch of salt and pepper, then mix well with a fork.

11.  醬汁和沙律碗內材料拌勻,如需要可多加檸檬汁
Pour the dressing into the salad bowl and toss everything together well, adding a squeeze more lemon juice if you think it needs it.

12.  穿上隔熱手套,取出希臘包,伴上沙律,加上自家製豆醬(請參考薄荷乳酪醬食譜), 自由配搭自己的希臘包
Use oven gloves to remove the pittas from the oven, then serve with the zingy salad, and some homemade houmous (see Minty yoghurt dip recipe), and let everyone stuff and build their own pittas.
More about this recipe: http://www.jamieoliver.com/recipes/vegetables-recipes/crunchy-carrot-pittas

Special thanks on translation: Ms Ida Lam

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

Warm-grilled-peach-&-frisée-salad

份量Serve:  4

材料 INGREDIENTS
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