[聖誕剩食食譜] 柑橘汁火雞沙拉 Christmas Leftover Recipe: Turkey salad & warm clementine dressing

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材料 Ingredients
2條 長紅蔥 2 banana shallots
橄欖油 olive oil
2隻 柑橘 2 clementines
2 湯匙 紅酒醋 2 tablespoons red wine vinegar
海鹽 sea salt
現磨 黑胡椒 freshly ground black pepper
250克 吃剩的火雞肉 250 g leftover free-range turkey
100克 混合果仁(如榛子/開心果/南瓜籽) 100 g mixed nuts and seeds, such as hazelnuts, pistachios or pumpkin seeds
50克 紅莓(蔓越莓)乾 50 g dried cranberries
1茶匙 蜂蜜 1 teaspoon runny honey
2 紅菊苣 2 red chicory
75克 豆瓣 75 g watercress
75克 火箭菜 75 g rocket
2湯匙 低脂天然乳酪(酸奶) 2 tablespoons low-fat natural yoghurt
1個 石榴 1 pomegranate

做法  METHOD
1. 煎鍋裡灑少許橄欖油,將長紅蔥去皮切粒細,以中低火煎煮約5分鐘至呈現金黃色和粘性。
Peel and finely dice the shallots, then add to a small frying pan with a splash of olive oil and cook over a medium-low heat for around 5 minutes, or until golden and sticky.

2. 將柑橘磨皮,加在柑橘汁煮5分鐘,直至變成蜜糖般的甘甜。然後加入醋和4湯匙橄欖油調味,將火降至慢火讓柑橘汁一直煨著。
Finely grate in the zest from the clementines, then squeeze in the juice and cook for a further 5 minutes, or until reduced to a nice, syrupy consistency. Pour in the vinegar and 4 tablespoons of olive oil, season to taste, then reduce the heat to low and leave the to simmer until needed.

3. 拿出一個大的不粘煎鍋(易潔鑊),以中高火將橄欖油燒熱。將撕開的火雞肉加到鍋裡炒約5分鐘直至酥脆。
Heat a lug of olive oil in a large non-stick frying pan over a medium-high heat. Shred and add the turkey (I use both the brown and white meat) and fry for around 5 minutes, or until crispy.

4.將果仁大隨意砸碎,與紅莓乾和蜂蜜一同放到鍋裡。加鹽和胡椒調味,再煮幾分鐘直到形成焦糖。
Roughly bash the nuts and seeds in a pestle and mortar, then add to the pan with the cranberries and honey. Season with salt and pepper and cook for a further couple of minutes, or until sticky and caramelised.

5. 將紅菊苣修剪,菊苣葉與火箭菜一同放到碟上,剩下的紅菊苣裁剪成一片片。加入暖暖的柑橘醬,再鋪上火雞和一勺乳酪。
Trim the nice tops off the chicory, leaving them whole, then trim and finely slice the base. Place the chicory leaves onto a serving platter with the watercress and rocket. Drizzle over the warm clementine dressing, pile the sticky, caramelised turkey on top and spoon over the yoghurt.

6. 將石榴切半,一手著石榴,切面朝下,另一隻手執勺子敲打石榴頂,石榴種子就是自然倒下。
Halve a pomegranate, then hold one half cut-side down in your hand and bash the back with a spoon so the seeds fall over the salad. Serve and enjoy!

Source: JamieOliver.com 

西西里魚湯 Sicilian Fish Soup

Sicilian-fish-soup

份量Serve:  6

材料 INGREDIENTS
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

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