|2片 天然飼養厚切煙肉或6片天然飼養美式煙肉||2 thick slices higher-welfare smoked bacon, or 6 rashers of higher-welfare smoked streaky bacon|
|2條 特選煙或普通熟肉腸||2 quality smoked or regular sausages, cooked|
|300克熟牛腩或其他吃剩的肉||300 g quality cooked brisket, or other leftover cooked meat|
|80克 沙樂美肉腸，去腸衣||80 g salami, skin removed|
|2個 細洋蔥，去皮||2 small onions, peeled|
|3條 大紅蘿蔔，每條開四份||3 large carrots, quartered|
|1千克 薯仔，洗淨||1 kg potatoes, scrubbed clean|
|數棵 新鮮迷迭香和麝香草，取葉||a few sprigs fresh rosemary and thyme, leaves picked|
|現磨黑胡椒||freshly ground black pepper|
|4隻 鵪鶉蛋||4 quail’s eggs|
|1樽 酸瓜醬 (上碟用)||1 jar dill pickles, to serve|
|醬汁做法||For the dressing|
|1茶匙 芥末醬||1 teaspoon good mustard|
|1湯匙 蘋果醋||1 tablespoon good-quality cider vinegar|
|1湯匙 初搾橄欖油||3 tablespoons extra virgin olive oil|
|1小束 新鮮韮菜，切幼||1 small handful fresh chives, finely chopped|
|1小束 新鮮蒔蘿，切碎||1 small handful fresh dill, roughly chopped|
|1小束 新鮮扁葉芫荽，取葉||1 small handful fresh flat-leaf parsley, leaves picked|
Heat a really wide shallow non-stick pan on a medium heat. Chop your bacon into small pieces and fry for 2 to 3 minutes so that the fat starts to render out.
While that’s happening, chop up your sausage, brisket and salami into cubes, and add to the pan as you go. Do the same with the onions, carrots, potatoes and herbs.
Keep stirring to make sure nothing catches, using your spoon to scrape all the goodness from the bottom of the pan. Turn the heat down if you think it’s cooking too fast.
Have a taste to check the seasoning; the salt in the smoked meats will probably be enough, but add a pinch of salt and a good pinch of pepper if you think it needs it.
Keep stirring as it cooks and after about 20 minutes, once the potatoes and carrots have softened and everything looks delicious, make your dressing by putting all the dressing ingredients into a jar (reserving the dill flowers if you have them).
Pour the dressing into the pan – the acidity will be fantastic with all that rich meat.
Carefully separate the egg whites from their yolks and put them to one side.
If you want to, leave the yolks in their shells so everyone can tip their own egg yolk into their dish and stir it through. That will give the dish a bit of a theatrical edge.
Divide your pytt y panna between the plates. Make a well in the top and add a yolk (or eggshell with a yolk in it) to each one.
Load up a side plate with dill pickles, and roughly chop your dill flowers and scatter them over.
More about this recipe: http://www.jamieoliver.com/recipes/beef-recipes/pytt-y-panna-little-pieces-in-a-pan
Special thanks on translation: Ms Ida Lam