烤雞肉伴暖四季豆沙津 Barbecued chicken with warm green bean salad

材料 INGREDIENTS
2支新鮮迷迭香,摘葉 2 sprigs of fresh rosemary, leaves picked
海鹽&鮮磨黑胡椒 Sea salt and freshly ground black pepper
2湯匙特級初榨橄欖油 2 tablespoons extra virgin olive oil
1個檸檬,磨皮及搾汁 Zest and juice of 1 lemon
4件雞胸肉,最好是走地雞,去皮 4 chicken breasts, preferably higher welfare, skin removed
一湯匙原粒芥茉 1 teaspoon wholegrain mustard
橄欖油 Olive oil
24粒連枝車厘茄 24 cherry tomatoes on the vine
400克四季豆,去頭尾 400g green beans, topped with the curly end still on

製作方法 METHOD

1.先預熱焗爐100 ºC 。迷迭香同鹽放入研磨缽一起搗碎,然後與橄欖油、一半分量的檸檬汁及檸檬皮拌勻。
Preheat the oven to 100ºC. Pound the rosemary leaves with a pinch of salt in a pestle and mortar or flavour shaker. Mix with the olive oil and half the lemon juice and zest.

2. 將雞肉放在砧板上,從中間片開至八成 (不要切斷呀),好像翻書本般翻開、攤平。四件雞肉都是這樣子。
Lay the chicken on a chopping board. Slice one of the breasts horizontally, as if you were going to cut it in half. Cut it 80 per cent of the way through, then open it up like a book. Flatten it out with the heel of your hand and repeat with the other three.

3.撤上迷迭香於雞肉上,每面醃約數分鐘。弄醬汁啦! 芥茉、檸檬汁及兩倍檸檬汁分量的橄欖油攪拌。先焗車厘茄,將 車厘茄放在焗盤上,調味,焗20分鐘。
Pour the rosemary marinade over the chicken and put to one side to marinate for a few minutes. Make the dressing by mixing the mustard with the rest of the lemon juice and twice as much olive oil. To roast your tomatoes, place on a tray, season and roast for 20 minutes.

4.燒一大鍋加了鹽的水,水滾後,放四季豆煮5分鐘。瀝乾後,同焗好的車厘茄加入芥末醬內。
Bring a large pan of salted water to the boil and cook the beans for 5 minutes. Drain and toss them in the mustard dressing, then add the roasted tomatoes.

5.燒熱煎鍋或燒烤爐。雞胸肉每面大約煎2分半鐘。當熟後,同仍然暖的車厘茄及四季豆擺盤,便可上枱了。
Preheat a griddle pan or barbecue. Grill the chicken breasts for 2½ minutes on each side. Check they’re cooked through and serve with the warm beans and tomatoes.

小貼士: 如果可以的話,把雞肉醃長一點時間,會更好食哦!
Tips: The longer you leave the chicken in the marinade, the better it’ll taste!

More about this recipe:http://www.jamieoliver.com/recipes/chicken-recipes/barbecued-chicken-with-warm-green-bean-s

* Special thanks to Karina who translated this recipe into Chinese.

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