香脆摩洛哥羊肉批 Crispy Moroccan lamb pastilla

Crispy-Moroccan-lamb-pastilla

份量Serve:  4

材料 INGREDIENTS
100克 非洲小米 100 g couscous
2個 洋蔥 2 onions
4瓣 大蒜 4 cloves of garlic
60克 葡萄乾 60 g sultanas
橄欖油 olive oil
1茶匙 薑黃末  1 teaspoon ground turmeric
½茶匙 小茴香種子 ½ teaspoon cumin seeds
250克 剩食已熟羊肉 250 g leftover cooked lamb
70克 希臘羊奶芝士 70 g feta cheese
4大塊 千層酥皮 4 large sheets of filo pastry
1湯匙 削片杏仁或芝麻籽 1 tablespoon flaked almonds or sesame seeds
1茶匙滿 糖霜 1 heaped teaspoon icing sugar
½茶匙 肉桂末 ½ teaspoon ground cinnamon
4湯匙 脫脂天然乳酪 4 tablespoons fat-free natural yoghurt, to serve
1湯匙 哈里薩醬或辣椒油,待上碟時用  1 tablespoon harissa or chilli oil, to serve

做法 Method
1. 非洲小米放入一個小碗,用滾水剛好蓋住及用碟蓋著碗,放在一邊約10分鐘。
Pop the couscous into a small bowl, just cover with boiling water, then put a plate on top and leave for 10 minutes.

2. 洋蔥去皮及切碎,大蒜亦切碎,連同葡萄乾放在已下橄欖油、薑黃末及小茴香種子的大煎鍋,用中火。炒大約15分鐘,或直至材料變軟,不時攪拌。
Peel and finely chop the onions and garlic along with the sultanas and place in a large pan on a medium heat with a lug of oil, the turmeric and cumin seeds. Fry for around 15 minutes, or until softened, stirring occasionally.

3. 切碎羊肉並加入鍋裡,煮大約5分鐘,然後把鍋移離火。翻一翻非洲小米,連同希臘羊奶芝士加在羊肉等材料裡後調味,多下一點黑椒。
Finely shred the lamb, add to the pan and cook for a further 5 minutes, then remove the pan from the heat. Fluff up the couscous and stir it through the lamb mixture with the crumbled feta, then season to perfection, going heavy on the black pepper.

4. 預熱焗爐至180 ºC /350ºF。由於千層酥皮很快會乾,動作很快地把它們鋪放在平面上並塗上油。把羊肉等材料均等的放在各塊千層酥皮邊沿最短的那邊。把千層酥皮捲起一半,摺好,如捲雪茄般繼續捲起。把它們放在不易黏的焗爐盤子上,於面頭塗上油,灑上碎的杏仁或芝麻籽。用篩隔篩入糖霜及肉桂末。焗大約25分鐘或當批轉金黃及脆。以乳酪,混合哈里薩醬或辣椒油作沾醬。配合簡單的沙律會更美味。
Preheat the oven to 180°C/350°F/gas 4. Working fairly quickly, as filo dries out easily, lay out the pastry sheets on a clean work surface and brush with oil. Divide the lamb mixture between them, laying it along the shortest edge of each sheet. Roll each one up halfway, fold in the sides, then continue rolling up like big cigars. Place them on a non-stick baking tray, brush the tops with a little oil and crumble over the almonds, or sprinkle with the sesame seeds. Sieve over the icing sugar and cinnamon from a height, then bake for around 25 minutes, or until golden and crisp. Serve with yoghurt, rippled with harissa or chilli oil, for dipping. Delicious with a simple green salad on the side.

貼士 Tip
可用其他的肉類配合這摩洛哥風情。
Feel free to mix any leftover meat with these beautiful Moroccan flavours – whatever you’ve got will be delicious.


More about this recipe: http://www.jamieoliver.com/recipes/lamb-recipes/crispy-moroccan-lamb-pastilla

Special thanks on translation: Ms Sylvia Lau 

奶油瓜菠菜意粉捲 Squash & spinach pasta rotolo

Squash-&-spinach-pasta-rotolo

份量Serve:  4-6

材料 INGREDIENTS
1個 奶油瓜 (約1.2公斤) 1 butternut squash (roughly 1.2kg)
1個 紅洋蔥 red onion
橄欖油 olive oil
1茶匙 乾百里香 1 teaspoon dried thyme
500克 急凍菠菜 500 g frozen spinach
1個 完整豆蔻,用以磨碎 whole nutmeg, for grating
4瓣 大蒜 4 cloves of garlic
1瓶700毫升的蕃茄醬 (passata)  1 x 700 ml jar of passata
6塊大 意粉皮 (1張約15 x 20厘米) 6 large fresh free-range pasta sheets (roughly 15cm x 20cm each)
50克 希臘羊奶芝士 50 g feta cheese
20克 帕瑪森芝士 20 g Parmesan cheese
非必要: Optional:
數枝 新鮮鼠尾草 a few sprigs of fresh sage

 

做法 Method
1. 預熱焗爐至180 ºC /350ºF。把整個奶油瓜放在烤盤上焗約1小時30分鐘,然後從焗爐取出。同時,把洋蔥去皮及粗略切好。以中至小火燒熱中型的煎鍋,加橄欖油。洋蔥連同百里香、少許鹽及黑椒在煎鍋煮10分鐘,不時攪動。然後加菠菜,蓋上鍋蓋,慢煮15分鐘,或直至水份蒸發,然後移離火。
Preheat the oven to 180ºC/350ºF/gas 4. Cook the squash whole on a roasting tray for around 1 hour 30 minutes, then remove from the oven. Meanwhile, peel and roughly chop the onion, put it into a medium pan on a medium-low heat with a lug of oil, the thyme and a pinch of salt and pepper, and cook for 10 minutes, stirring occasionally. Stir in the frozen spinach, cover with a lid and allow to slowly cook for another 15 minutes, or until the liquid has evaporated, then remove from the heat.

2.把奶油瓜切開一半,除去籽及皮,用叉壓成蓉。保持奶油瓜及菠菜分開,以鹽、黑椒及磨成末的豆蔻調味。
Cut the squash in half, discard the seeds and skin, then mash up with a fork. Keeping them separate, season both the squash and spinach to perfection with salt, pepper and a grating of nutmeg.

3. 大蒜去皮及切片,於一個28厘米深的砂鍋以中火燒熱,加入油及大蒜,炒數分鐘或直至大蒜變微金黃色。加入蕃茄醬,加適量水於蕃茄醬的瓶子,轉動瓶子內的水並加入鍋裡。當水滾燙時轉小火燉煮3分鐘,再作調味。
Peel and finely slice the garlic, then put it into a shallow 28cm casserole pan on a medium heat with a splash of oil and fry for a couple of minutes, or until lightly golden. Pour in the passata, then add a splash of water to the empty jar, swirl it around and pour it into the pan. Bring to the boil, simmer for just 3 minutes, then season to perfection.

4. 把意粉皮平放在一個乾淨的平面,縱向面向自己。為了避免意粉皮會乾,動作很快地把意粉皮掃上水,然後平均地把奶油瓜鋪在意粉皮上。灑上菠菜及弄碎的希臘羊奶芝士。捲起意粉皮及切開四份,再放在蕃茄醬內。把磨成末的帕瑪森芝士、新鮮鼠尾草的葉(如有用)及少許油加入蕃茄醬。把它們放於焗爐的底層焗35至40分鐘直至變金黃色及變脆。以沙律伴吃會更美味。
On a clean work surface, lay out the pasta sheets facing lengthways away from you. Working quickly so your pasta doesn’t dry out, brush them with water, then evenly divide and spread the squash over the sheets. Sprinkle over the cooked spinach and crumble over the feta. Roll up the sheets and cut each one into 4 chunks, then place side by side in the tomato sauce. Finely grate over the Parmesan, then pick the sage leaves (if using), toss in a little oil and scatter over the top. Bake for 35 to 40 minutes at the bottom of the oven until golden and crisp. Delicious served with a fresh green salad.

貼士 TIP
可以嘗試自己做意粉麵糰,但市面上布出售的意粉皮也可以。在用之前把意粉皮灼20秒便可。
I like to make pasta dough from scratch and roll it out myself for this dish, but shop-bought fresh sheets will work just as well, if you prefer. Simply blanch them in a pan of boiling water for 20 seconds before using.


More about this recipe: http://www.jamieoliver.com/recipes/vegetables-recipes/squash-spinach-pasta-rotolo

Special thanks on translation: Ms Sylvia Lau 

Mana! Fast Slow Food: 椰子蛋糕 Raw Coconut Cake

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材料 Ingredient
100克生原椰子粉 100g raw coconut powder
250毫升經過濾的水 250ml Filtered water
125毫升原龍舌蘭花蜜 125ml Raw agave nectar
300克 生腰果, 在過濾水浸泡3小時,瀝乾 300g Raw soaked cashew nuts in filtered water for 3 hours , drained
250毫升原椰子油 250ml Raw coconut oil
掐喜馬拉雅山粉紅鹽 Pinch pink himalayian salt
225克原愛爾蘭苔蘚果凍 225g Raw irish moss jelly
100克生核桃 ,切碎 100g Raw walnuts chopped
100克生椰棗,切碎 100g Raw medjool dates chopped

做法 Method
1. 先將第1和第2頂材料加到攪拌器攪拌至細滑
Add first 2 ingredients to vitamix blender and process until smooth

2. 把之後5種食材加到攪拌器繼續攪拌,直至非常細滑
Add following 5 ingredients and continue the process until very very smooth

3. 下一步是製造餅底。將最後2種食材加在不銹鋼碗,用木勺將他們混合在一起並推成球狀
Next step make crust, by adding both last 2 ingredients to stainless steel bowl, mixing together with a wooden spoon to form a paste ball

4. 幾餅底放置到蛋糕模(壓平),模內放上保鮮膜避免餅底黏在模上。將混合物倒在餅底之上,然後放在冰箱冷藏至少12小時。
Press crust into cake tin, lined with cling film to prevent sticking. Pour the mixture on top of the crust paste, and leaving to set in refrigerator for at least 12 hours.

5. 然後你可以隨意拌以你最喜歡的餡料和椰子蛋糕一起吃!
Ready to serve with your favourite topping!!

Special thanks: Mana! Fast Slow Food