芝士粟米條拌青檸檬、紅椒沙律醬Bad-ass cheesy corn on the cob With lime and paprika mayo

Bad-ass cheesy corn on the cob With lime and paprika mayo

6條粟米條,外皮保留

4湯匙 Hellmann’s沙律醬

特級初榨橄欖油

2個青檸檬

1茶匙煙燻紅椒粉或辣椒粉

90克較溫和的熟成硬芝士,例如巴馬臣芝士、西班牙羊奶芝士或佩哥利諾芝士

6 corn on the cob, with husks intact

4 tablespoons Hellmann’s Mayonnaise

extra virgin olive oil

2 limes

1 teaspoon smoked paprika or cayenne pepper

90 g mild, hard cheese, such as Parmesan, Zamorano or Pecorino

做法 METHOD(6人分)

  1. 把整個粟米浸在水中至少30分鐘,如果沒有一個連皮的粟米條,可以省去這個步驟。

Soak the corn (husks and all) in cold water for at least 30 minutes – if you can’t find cobs with the husks intact, you don’t need to do this.

  1. 把沙律醬和少許橄欖油、青檸檬皮和汁液放進一個碗內,攪拌均勻,試味後可加入按需要增加青檸檬汁。把沙律醬倒多一隻碟內,撒上紅椒粉或辣椒粉,待用。

Meanwhile, place the mayo into a bowl with a drizzle of extra virgin olive oil, the zest from the limes and the juice from 1. Mix well, taste and add a squeeze more juice, if needed. Spread the mayo onto a plate, then dust with the paprika or cayenne pepper and put to one side.

  1. 芝士刨絲,放進另一隻大碟,待用。

Grate the cheese onto another large plate, then set aside also.

  1. 平底鍋用大火預熱,加入煎12到15分鐘,直到外皮呈現焦黑色,間中翻面,外皮會令粟米達到蒸的效果,令粟米變軟。

Preheat a griddle pan over a high heat. Add the corn and griddle for 12 to 15 minutes, or until the husks are black and charred all over, turning occasionally – the husks will help to steam the corn until tender.

  1. 煎好後把粟米外皮削至底部,令外皮與粟米保持連接和完整,然後把外皮外翻,把粟米滾上備用的沙律醬和芝士絲。

Peel back the husks, keeping them intact at the base, then roll each cob into the lime-spiked mayo, before rolling into the cheese. Shake off any excess and get stuck in.

  • 營養成分(1人分), Nutritional information(per serving)
卡路里 Calories 191大卡/kcal 10%
碳水化合物 Carbs 20.3克/g 8%
脂肪 Fat 8.6克/g 12%
蛋白質Protein 9.5克/g 21%

*以成人日均攝取量計算, Of an adult’s reference intake

  • 食材資訊 Ingredients information: 芝士 Cheese

大多數芝士是牛奶經由乳酸桿菌發酵後再由凝乳凝結而成,一般芝士是由10倍份量的牛奶所得,因此營養密度亦為同等分量牛奶的十倍,營養極之豐富。芝士與牛奶一樣,蛋白質、鈣、鉀和維生素B12的含量較高。每100克芝士已含超過1000毫克鈣,要注意不可食用過多令鈣攝取過量,引致嗜睡、疲倦和腎負荷過重。鉀有助電解質平衝,降低血壓,預防中風。芝士是蛋奶素食者維生素B12的良好來源,缺乏維生素B12將引致巨幼細胞性貧血。另一方面,要避免高脂飲食人士可以選擇脂肪含量低的茅屋芝士、低脂芝士或乳酪。

Most cheeses are the product of lactobacillus bacteria fermentation and rennet coagulation. Common cheese comes from its ten times amount of milk, thus it has ten times the density of nutrients of milk. Same as milk, cheeses has rich content of protein, calcium, potassium and vitamin B12. Each 100g of cheese exceeds 1000mg of calcium. Therefore, it should be aware that not to have too much cheese and calcium, which will lead to drowsiness, weariness and high burden to the kidney. In addition, potassium is important to body electrolytic, lowering blood pressure and preventing from stroke. Cheese is a good source of vitamin B12 of Ovo-Lacto vegetarianism. Insufficient B12 intake will lead to megaloblastic anemia. To be aware, a person sticking to low fat diet may choose cottage cheese, low-fat cheese or yoghurt as a replacement.

食譜提供 RECEIPE & PHOTO CREDIT: www.jamieoliver.com

營養資料: United States Department of Agriculture, Agricultural Research Service

Thanks to Freeman Law for the Chinese Translation & Nutrition Information

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