法式多士 Anglo-French toastie

Anglo-French-toastie

份量Serve:  1

材料 INGREDIENTS
2片 1厘米厚白麵包 2 slices white bread, around 1cm thick
無鹽牛油 unsalted butter
15克 Comte芝士 15 g Comte cheese
15克 Wesrcombe或手工車打芝士 15 g Westcombe or artisan Cheddar cheese
2片 天然飼養烤火腿 2 slices higher-welfare roasted ham
1/2湯匙 白酒醋 ½ tablespoon white wine vinegar
1湯匙 葡萄籽油 1 tablespoon rapeseed oil
海鹽 freshly ground black pepper
現磨黑胡椒 sea salt
1個 小蘋果 1 small eating apple
少量沙律菜,例如皺葉菊苣、西洋菜、火箭菜 1 handful mixed salad leaves , such as frisse, watercress, rocket

做法 Method
1. 麵包搽上少量牛油,牛油面放在粘板上。
Lightly butter the slices of bread, then place buttered-side down on a chopping board.

2. 芝士切片放在麵包上,加火腿,把另一片麵包放上,牛油面向外
Slice and lay the cheeses over one piece of bread, top with the ham then place the second piece of bread on top, buttered-side up.

3. 放入多士爐,焗4至5分鐘或至香脆
Place into a preheated toastie maker, clamp the lid down and toast for 4 to 5 minutes, or until golden and crispy.

4. 醋和油加入小樽內,加入鹽和胡椒,加蓋並搖勻
Meanwhile, add the vinegar and oil to a clean jam jar with a little pinch of salt and pepper, pop the lid on and shake to combine.

5.蘋果去芯切火柴條狀,與沙律菜及醬汁拌勻。與多士一併上碟並享用
Cut the apple into matchsticks, removing the core, then toss with the salad leaves and dressing. Serve the golden toast with the fresh salad on the side, and tuck in.

More about this recipe:  http://www.jamieoliver.com/recipes/bread-recipes/anglo-french-toastie

Special thanks on translation: Ms Ida Lam

簡易焗魚 Fish in a bag

Fish-in-a-bag

份量Serve:  1

材料 INGREDIENTS
1隻 農場走地雞蛋, 打勻 1 free-range egg, beaten
100克 薯仔 100 g waxy potatoes
1/2個 茴香頭,修剪及切角,留葉待用 ½ bulb fennel, trimmed and cut into wedges, frond reserved
1/2個 檸檬,切片 ½ lemon, finely sliced
5粒 車厘子蕃茄,對切 5 cherry tomatoes, halved
橄欖油 1 drizzle olive oil
少量去核橄欖,對切 1 handful pitted black olives, halved
120克 實肉魚,例如鱈魚,大比目魚,三文魚等。去皮挑骨 120 g firm fish fillet, such as haddock, halibut or salmon, from sustainables sources, ask your fishmonger, skinned and pinboned
海鹽 sea salt
現磨黑胡椒 freshly ground black pepper
少量白酒 1 splash white wine

做法 Method
1. 鍋內放鹽和水煮滾。35×45厘米錫紙對折,開口邊搽上蛋液摺實,留下一邊作開口處
Bring a pan of salted water to the boil. Make a bag out of wide foil by tearing off a piece 35 x 45cm in size and folding it double. Fold three sides up, sealing it by brushing a little beaten egg onto the edges before you fold. Leave one side open.

2. 薯仔切四(大個的切八),放入熱水中煮8分鐘
Cut the potatoes into quarters (large potatoes into eighths). Drop them into the boiling salted water and cook for 6 minutes.

3. 茴香頭、檸檬片、車厘子蕃茄油、橄欖和魚放入大碗內,調味及拌勻
Meanwhile, place the fennel, lemon slices, cherry tomatoes, oil, olives and fish in a large bowl. Season and gently combine.

4.薯仔隔水,待涼並放入碗內,拌勻放入錫紙袋內,加入茴香葉。摺好但不用太實。寫上烹煮方法,放入雪櫃,可存放1至2天
Drain the potatoes, cool and add to the bowl. Mix everything together, scoop into the foil bag and sprinkle on the fennel fronds. Seal the remaining edge loosely and write the cooking instructions on it with a marker. Pop the bag in the fridge – it’ll keep there for a day or two.

5. 預熱焗爐至攝氏200度/華氏400度/煤氣6度,打開錫紙袋,倒入白酒,放在焗盤上焗18至20分鐘(若魚塊太厚,需焗25分鐘)。焗後原袋上碟,可與蒸西蘭花或四季豆伴食
All your partner needs to do, is heat the oven to 200ºC/400ºF/gas 6, unravel one side of the bag and pour in the wine. Reseal the bag, place on a baking tray and cook for 18 to 20 minutes (if the piece of fish is quite thick, it’ll need 25 minutes). Once cooked, place the bag on a serving plate and gently pierce to release the steam. The tomatoes and wine will have made a delicious sauce. Lovely with some steamed broccoli or green beans.

More about this recipe: http://www.jamieoliver.com/recipes/fish-recipes/fish-in-a-bag

Special thanks on translation: Ms Ida Lam

檸汁焗薯仔雞胸肉 Roasted chicken breast with lemony bombay potatoes

Roasted-chicken-breast-with-lemony-bombay-potatoes

份量Serve:  1

材料 INGREDIENTS
數個 薯仔 1 large handful potatoes
salt
1平匙 黃薑粉 1 heaped teaspoon turmeric
1個 檸檬 1 lemon
1/2茶匙 小茴香粉 ½ teaspoon ground cumin
5棵 新鮮芫荽 5 sprigs fresh coriander
1/4隻 紅辣椒 ¼ red pepper
2.5厘米長 新鮮薑 2.5 cm piece fresh ginger
1塊 天然飼養雞胸肉 1 higher-welfare chicken breast
橄欖油 olive oil
海鹽 sea salt
現磨黑胡椒 freshly ground black pepper

做法 Method
1. 預熱焗爐至攝氏200度/華氏400度/煤氣6度。薯仔去皮切成2.5厘米/1寸大小的粒狀,放入凍鹽水中。大火把水燒開後轉小火煮數分鐘,隔水並在笊籬燜熟
Preheat the oven to 200°C/400°F/gas 6. Peel a large handful of potatoes, cut them into 2.5cm/1 inch cubes and put them into a pan of cold, salted water. Bring to the boil, simmer for a few minutes, drain and allow to steam in a colander.

2. 在碗中加入1平匙黃薑粉,1個檸檬的皮,半匙小茴香粉,5棵切碎芫荽,1/4隻略切紅辣椒,將2.5厘米長新鮮薑去皮切成幼火柴狀
Put a heaped teaspoon of turmeric into a bowl and add the zest of 1 lemon, half a teaspoon of ground cumin, 5 sprigs of chopped fresh coriander, a quarter of a red pepper, roughly chopped, and a 2.5cm/1 inch piece of fresh ginger, peeled and finely sliced into matchsticks.

3. 檸檬切3片待用,剩餘檸檬搾汁於碗中
Cut 3 slices off the lemon and set aside. Squeeze the juice from the remainder of the lemon into the bowl.

4. 薯仔滴乾水和連皮雞胸肉放入碗內。將所有材料拌勻加入橄欖油並以海鹽和現磨黑胡椒調味
Shake the potatoes up in the colander and add them to the bowl with 1 chicken breast, skin left on. Toss everything around with a splash of olive oil and season well with sea salt and freshly ground black pepper.

5.薯仔先放入焗盤,再放上雞肉及檸檬片。灑上橄欖油放於焗爐中層焗25至35分鐘
Remove the chicken, put the potatoes into the tray in one layer, and top with the lemon slices and the chicken. Drizzle with olive oil and cook in the middle of the oven for 25 to 35 minutes.

More about this recipe: http://www.jamieoliver.com/recipes/chicken-recipes/roasted-chicken-breast-with-lemony-bombay-potatoes

Special thanks on translation: Ms Ida Lam