火雞剩食越式法包三文治 Leftover turkey banh mi

Leftover-turkey-banh-mi

份量Serve:  4

材料 INGREDIENTS
橄欖油 olive oil
190克 剩食火雞 190g leftover cooked turkey, preferably brown meat
1個 青檸 1 lime
2湯匙 酸甜辣椒醬 2 tablespoons sweet chilli sauce
2 件 中型法包 2 medium baguettes
1瓣 大蒜  1 clove of garlic
3厘米長的新鮮薑片 3cm piece of fresh ginger
海鹽 sea salt
特級初榨橄欖油 extra virgin olive oil
2湯匙 Hellman牌的蛋黃醬 2 tablespoons Hellman’s mayonnaise
½束 新鮮香菜 (芫荽) ½ a small bunch of fresh coriander
1條 胡蘿蔔 1 carrot
¼ 個 白色捲心菜 ¼ of a white cabbage
麻油 sesame oil
1茶匙 低鹽豉油  1 teaspoon low-salt soy sauce
1湯匙 白酒醋 1 tablespoon white wine vinegar
4湯匙 剩食雞肝醬 4 tablespoons leftover chicken liver pate
非必要: Optional:
1條 新鮮紅辣椒 1 fresh red chilli

做法 Method
1. 先預熱焗爐130 ºC /250ºF/。煎鍋開中火加入少許橄欖油。把火雞粗略地切碎(按個人喜好,可加雞皮)及加入煎鍋裡煮2至3分鐘或至火雞變暖。加入磨碎的青檸皮及酸甜辣椒醬及攪拌,然後調至小火再煮2至3分鐘,或至火雞變脆及呈微焦。
Preheat the oven to 130ºC/250ºF/gas ½. Add a splash of olive oil to a large frying pan over a medium heat. Roughly shred and add the turkey (if you’ve got the skin, add that too) and cook for 2 to 3 minutes, or until warmed through. Grate in the lime zest and stir in the chilli sauce, then reduce the heat to low and cook for a further 2 to 3 minutes, or until crisp and slightly caramelised.

2.同時,把法包放入焗爐加熱。大蒜去皮並與大部分的薑加入磨碗內,再下少許鹽及2至3湯匙的橄欖油,用杵磨成平滑的糊狀再混合蛋黃醬及青檸汁,然後把適量香菜葉摘下及加入糊內加以攪拌混合,待用。
Meanwhile, place the baguettes in the oven to warm through. Peel and add the garlic and most of the ginger to a pestle and mortar, then bash to a smooth paste with a pinch of salt and 2 to 3 tablespoons of extra virgin olive oil. Muddle in the mayo and the juice from the lime, then pick in the coriander leaves and stir to combine. Set aside.

3. 至於酸菜方面,胡蘿蔔去皮並與青瓜及捲心菜一同加入大碗內。把餘下的薑去皮切碎加入碗內,再下少許鹽。用手揉合以擠出多餘的水份。加入1茶匙的麻油、豉油及白酒醋及拌勻。
To make the pickle, peel the carrot, then coarsely grate and add to a large bowl along with the cucumber and cabbage. Peel, finely chop and add the remaining ginger, then sprinkle over a pinch of salt and scrunch together with your hands to get rid of any excess liquid. Add 1 teaspoon of sesame oil, the soy and vinegar and toss well to combine.

4. 把已加暖的法包取出放好,每面塗上雞肝醬,鋪上火雞及酸菜。加上青檸蛋黃醬,切碎紅辣椒(如適用)及把未用完的香菜葉散佈在餡上。輕按以合上法包,切好便可享用。
Open out the warm baguettes, spread the chicken liver paté onto one side of each, then pile over the turkey and pickled veg. Finish with a dollop of lime-spiked mayo, then finely chop and scatter over the chilli (if using) along with the reserved coriander leaves. Press down slightly on the baguettes to close, then cut the banh mi into chunks and tuck in.

More about this recipe: http://www.jamieoliver.com/recipes/turkey-recipes/leftover-turkey-banh-mi

Special thanks on translation: Ms Sylvia Lau 

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