意式煙肉焗雞胸肉 Roasted chicken breast with pancetta, leeks & thyme

Roasted-chicken-breast-with-pancetta,-leeks-&-thyme

份量Serve:  1

材料 INGREDIENTS
1塊 天然飼養雞胸肉 1 higher-welfare chicken breast
1條 大蔥 1 large leek
數條新鮮麝香草 a few sprigs fresh thyme
1勺橄欖油 1 good lug olive oil
海鹽 1 pinch sea salt
現磨黑胡椒 1 pinch freshly ground black pepper
少量白酒 1 small swig white wine
4片 天然飼養意式煙肉 4 slices higher-welfare pancetta
橄欖油 olive oil
2棵 麝香草 2 whole sprigs thyme

做法 Method
1. 預熱焗爐至攝氏200度/華氏400度/煤氣6度
Preheat the oven to 200°C/400°F/gas 6.

2. 雞胸肉去皮放在碗內。清洗及修剪大蔥,去掉老葉,切成o.5厘米或1/4寸長。
Put 1 chicken breast, skin removed, in a bowl. Trim and wash a large leek, remove the outer leaves, then slice it into 0.5cm/¼ inch pieces.

3. 在碗中加入大蔥,新鮮麝香草,1勺橄欖油,少量鹽,現磨黑胡椒和少量白酒,拌勻
Add these to the bowl with the leaves of a few sprigs of fresh thyme, a good lug of olive oil, a pinch of sea salt and freshly ground black pepper and a small swig of white wine and toss together.

4. 將大蔥及其他醃料倒入焗盤內,把意式煙肉卷著雞胸肉,這樣除了可令雞肉增加風味亦能防止雞肉焗乾
Place your leek and flavourings from the bowl into the tray, then wrap the chicken breast in 4 slices of pancetta. This will not only flavour the chicken but also protect it while it cooks.

5.盡量將焗盤邊向雞肉方向屈摺以避免大蔥被燒焦。灑上橄欖油,放上數棵麝香草。於焗爐中層焗25至35分鐘
Try and bend the sides of the tray in towards the chicken so the leeks don’t burn during cooking. Drizzle with olive oil, place a couple of whole thyme sprigs on top and cook in the middle of the oven for 25 to 35 minutes.

More about this recipe: http://www.jamieoliver.com/recipes/chicken-recipes/roasted-chicken-breast-with-pancetta-leeks-and-thyme

Special thanks on translation: Ms Ida Lam

Jamie 意式烤麵包片 Jamie’s beautiful leftover bruschetta

Jamie's-beautiful-leftover-bruschetta

份量Serve:  4

材料 INGREDIENTS
4片 酸麵包 4 slices sourdough bread
2個 已烤茴香頭 2 bulbs roasted fennel, roughly sliced
數條 新鮮羅勒去葉切碎,小葉留下待用 a few sprigs fresh basil, leaves picked and chopped, smaller leaves reserved
1隻 新鮮紅辣椒,切碎 1 fresh red chilli, finely chopped
1個 檸檬取汁 juice of 1 lemon
1湯匙 初搾橄欖油 extra virgin olive oil
海鹽 sea salt
現磨黑胡椒 freshly ground black pepper
50克 巴馬芝士 50 g Parmesan cheese
125克 水牛芝士球 125 g buffalo mozzarella ball
1瓣 蒜,去皮切碎 1 clove garlic, unpeeled and halved

做法 Method
1. 麵包放於燒烤鍋上烤脆兩面。將茴香頭、羅勒和大部份的辣椒放入碗中
Put your slices of bread onto a hot griddle and toast on both sides. Add the fennel to a bowl with the chopped basil leaves and most of the chilli.

2. 搾入檸檬汁,灑上橄欖油,少許鹽、胡椒,數片巴馬芝士,拌勻。試味後可依個人喜好加入檸檬汁或鹽
Squeeze in the lemon juice, add a good drizzle of extra virgin olive oil, a pinch of salt and pepper and a few shavings of Parmesan, then toss everything together. Have a quick taste to make sure the seasoning is right and add a bit more lemon juice or salt if needed.

3. 當麵包烤好,於麵包上磨擦蒜瓣。灑上橄欖油並放茴香頭
When the bread is nice and charred, rub the cut side of the garlic all over it. Drizzle with some extra virgin olive oil then top with a small handful of your fennel mixture.

4.將水牛芝士撕成四份,放在麵包上。加入薄巴馬芝士,灑上少許辣椒和羅勒葉
Tear the mozzarella into quarters and place one on each bruschetta. Top with some thin shavings of Parmesan, a few little sprinkles of chilli and the reserved basil. And just like that you’ve got a lovely lunch.

More about this recipe: http://www.jamieoliver.com/recipes/bread-recipes/jamie-s-beautiful-leftover-bruschetta

Special thanks on translation: Ms Ida Lam