瑞典式薯粒肉碎 Pytt y panna (Little pieces in a pan)

Pytt-y-panna

份量Serve:  6

材料 INGREDIENTS
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
海鹽 sea salt
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

做法 Method
1. 中火燒熱易潔鍋,煙肉切碎入鍋煎2至3分鐘至開始熟透
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.

2. 把肉腸,牛腩,沙樂美肉腸切粒並加入鍋中。洋蔥,紅蘿蔔,薯仔和香草也同樣處理
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.

3. 繼續拌炒以防材料黏在一起,用鑊鏟翻拌鍋底。如覺火太大,可收細
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.

4. 因肉已有鹽份,可隨個人喜好添加鹽及胡椒
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.

5. 繼續拌炒大約20分鐘至薯仔和紅蘿蔔熟透。準備醬汁,把所有醬汁的材料放入小樽內(如有蒔蘿花,保留於一旁)
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).

6. 將醬汁倒入鍋中,醬汁的酸性可帶出肉的味道
Pour the dressing into the pan – the acidity will be fantastic with all that rich meat.

7. 小心地把蛋白和蛋黃分開,放於一旁
Carefully separate the egg whites from their yolks and put them to one side.

8. 你亦可置蛋黃於蛋殼內,進食時才拌入食物中。
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.

9. 把瑞典式薯粒肉碎分碟。每碟都應放上一隻蛋黃(或有蛋黃的蛋殼)
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.

10. 另一小碟內放上酸瓜,把蒔蘿花切碎灑上
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

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