香脆摩洛哥羊肉批 Crispy Moroccan lamb pastilla

Crispy-Moroccan-lamb-pastilla

份量Serve:  4

材料 INGREDIENTS
100克 非洲小米 100 g couscous
2個 洋蔥 2 onions
4瓣 大蒜 4 cloves of garlic
60克 葡萄乾 60 g sultanas
橄欖油 olive oil
1茶匙 薑黃末  1 teaspoon ground turmeric
½茶匙 小茴香種子 ½ teaspoon cumin seeds
250克 剩食已熟羊肉 250 g leftover cooked lamb
70克 希臘羊奶芝士 70 g feta cheese
4大塊 千層酥皮 4 large sheets of filo pastry
1湯匙 削片杏仁或芝麻籽 1 tablespoon flaked almonds or sesame seeds
1茶匙滿 糖霜 1 heaped teaspoon icing sugar
½茶匙 肉桂末 ½ teaspoon ground cinnamon
4湯匙 脫脂天然乳酪 4 tablespoons fat-free natural yoghurt, to serve
1湯匙 哈里薩醬或辣椒油,待上碟時用  1 tablespoon harissa or chilli oil, to serve

做法 Method
1. 非洲小米放入一個小碗,用滾水剛好蓋住及用碟蓋著碗,放在一邊約10分鐘。
Pop the couscous into a small bowl, just cover with boiling water, then put a plate on top and leave for 10 minutes.

2. 洋蔥去皮及切碎,大蒜亦切碎,連同葡萄乾放在已下橄欖油、薑黃末及小茴香種子的大煎鍋,用中火。炒大約15分鐘,或直至材料變軟,不時攪拌。
Peel and finely chop the onions and garlic along with the sultanas and place in a large pan on a medium heat with a lug of oil, the turmeric and cumin seeds. Fry for around 15 minutes, or until softened, stirring occasionally.

3. 切碎羊肉並加入鍋裡,煮大約5分鐘,然後把鍋移離火。翻一翻非洲小米,連同希臘羊奶芝士加在羊肉等材料裡後調味,多下一點黑椒。
Finely shred the lamb, add to the pan and cook for a further 5 minutes, then remove the pan from the heat. Fluff up the couscous and stir it through the lamb mixture with the crumbled feta, then season to perfection, going heavy on the black pepper.

4. 預熱焗爐至180 ºC /350ºF。由於千層酥皮很快會乾,動作很快地把它們鋪放在平面上並塗上油。把羊肉等材料均等的放在各塊千層酥皮邊沿最短的那邊。把千層酥皮捲起一半,摺好,如捲雪茄般繼續捲起。把它們放在不易黏的焗爐盤子上,於面頭塗上油,灑上碎的杏仁或芝麻籽。用篩隔篩入糖霜及肉桂末。焗大約25分鐘或當批轉金黃及脆。以乳酪,混合哈里薩醬或辣椒油作沾醬。配合簡單的沙律會更美味。
Preheat the oven to 180°C/350°F/gas 4. Working fairly quickly, as filo dries out easily, lay out the pastry sheets on a clean work surface and brush with oil. Divide the lamb mixture between them, laying it along the shortest edge of each sheet. Roll each one up halfway, fold in the sides, then continue rolling up like big cigars. Place them on a non-stick baking tray, brush the tops with a little oil and crumble over the almonds, or sprinkle with the sesame seeds. Sieve over the icing sugar and cinnamon from a height, then bake for around 25 minutes, or until golden and crisp. Serve with yoghurt, rippled with harissa or chilli oil, for dipping. Delicious with a simple green salad on the side.

貼士 Tip
可用其他的肉類配合這摩洛哥風情。
Feel free to mix any leftover meat with these beautiful Moroccan flavours – whatever you’ve got will be delicious.


More about this recipe: http://www.jamieoliver.com/recipes/lamb-recipes/crispy-moroccan-lamb-pastilla

Special thanks on translation: Ms Sylvia Lau 

酥皮三文魚批 Salmon filo pie

Salmon-filo-pie

份量Serve:  6

材料 INGREDIENTS
3束 大葱 3 leeks
2個 西式翠玉瓜 2 large courgettes
橄欖油  olive oil
2小枝 百里香 2 sprigs of fresh thyme
200克  剩食三文魚 200 g leftover cooked salmon
100克  希臘羊奶芝士  100 g feta cheese
1個 檸檬 1 lemon
3隻 走地雞蛋 3 large free-range eggs
1包250克的千層酥皮 1 x 250 g pack of filo pastry
15克  帕瑪森芝士 15 g Parmesan cheese
1個 羅馬生菜 1 romaine lettuce
3湯匙  特級初榨橄欖油 3 tablespoons extra virgin olive oil

 

做法 Method
1. 把大葱修剪好及與西式翠玉瓜粗略地切好,放到一個開了慢火及已放橄欖油及百里香的大鍋裡。煮約30分鐘,或直至材料變軟及轉淺金黃色,開始的5分鐘把鍋的蓋子合上,不時攪動。當材料變軟及甜時,調味及放在一邊涼5至10分鐘。
Trim and roughly chop the leeks and courgettes and place in a large pan on a low heat with a lug of olive oil and the thyme leaves. Cook gently for 30 minutes, or until soft and lightly golden, with the lid on for the first 5 minutes, stirring regularly. Once soft and sweet, season to perfection and leave aside to cool for 5 to 10 minutes.

2. 預熱焗爐180 ºC /350ºF/。三文魚切片及加入於而涼的大鍋內,再加入已弄碎的希臘羊奶芝士及磨好的檸檬皮,然後加入雞蛋及拌勻。把酥皮鋪於一個塗了少許油的可放入焗爐的平底鑊或盤子(約30cm),酥皮交疊地放,邊沿的位置可把酥皮突出,確保鑊或盤子的底部完全被酥皮蓋住及確保邊沿位置有足夠突出的酥皮以便包著材料,放酥皮的時候一邊塗橄欖油。
Preheat the oven to 180°C/350°F/gas 4. Flake the salmon into the cooled mixture, crumble in the feta, grate over the zest from the lemon, crack in the eggs and stir well to combine. Layer the filo over the base of a lightly oiled ovenproof frying pan or dish (roughly 30cm), overlapping the sheets and letting them hang over the edge of the pan as you layer – make sure you fully cover the base and allow enough overhang to fully cover the filling once folded in – brushing with olive oil as you go.

3.把三文魚釀料加在酥皮上,把突出的酥皮摺好形成一個蓋子。在面頭塗上橄欖油,放在焗爐的底部焗45至50分鐘,或直到熟透及呈金黃色及變脆。
Spoon in the salmon filling, then fold in the overhanging filo to form a lid. Brush the top with olive oil and finely grate over the Parmesan. Bake on the bottom shelf of the oven for 45 to 50 minutes, or until cooked through, golden and crisp.

4. 同時,把生菜及青瓜切片。把檸檬汁、特級初榨橄欖油及少許鹽及黑椒混合,灑在沙律菜上。
Meanwhile, slice the lettuce and cucumber . Mix the juice from the lemon, the extra virgin olive oil and a pinch of salt and pepper together, then drizzle over the salad veg.

5. 把三文魚批放在木板上,切件便可享用。
Transfer the filo pie to a board, cut into wedges, and serve.

貼士
可以把百里香小枝浸在油裡,在放在批上才放入焗爐。
TIP
To make this pie extra cute, try tossing a few thyme sprigs in oil and scattering them over the filo before you bake it.


More about this recipe: http://www.jamieoliver.com/recipes/fish-recipes/salmon-filo-pie

Special thanks on translation: Ms Sylvia Lau