[聖誕剩食食譜] 柑橘汁火雞沙拉 Christmas Leftover Recipe: Turkey salad & warm clementine dressing

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材料 Ingredients
2條 長紅蔥 2 banana shallots
橄欖油 olive oil
2隻 柑橘 2 clementines
2 湯匙 紅酒醋 2 tablespoons red wine vinegar
海鹽 sea salt
現磨 黑胡椒 freshly ground black pepper
250克 吃剩的火雞肉 250 g leftover free-range turkey
100克 混合果仁(如榛子/開心果/南瓜籽) 100 g mixed nuts and seeds, such as hazelnuts, pistachios or pumpkin seeds
50克 紅莓(蔓越莓)乾 50 g dried cranberries
1茶匙 蜂蜜 1 teaspoon runny honey
2 紅菊苣 2 red chicory
75克 豆瓣 75 g watercress
75克 火箭菜 75 g rocket
2湯匙 低脂天然乳酪(酸奶) 2 tablespoons low-fat natural yoghurt
1個 石榴 1 pomegranate

做法  METHOD
1. 煎鍋裡灑少許橄欖油,將長紅蔥去皮切粒細,以中低火煎煮約5分鐘至呈現金黃色和粘性。
Peel and finely dice the shallots, then add to a small frying pan with a splash of olive oil and cook over a medium-low heat for around 5 minutes, or until golden and sticky.

2. 將柑橘磨皮,加在柑橘汁煮5分鐘,直至變成蜜糖般的甘甜。然後加入醋和4湯匙橄欖油調味,將火降至慢火讓柑橘汁一直煨著。
Finely grate in the zest from the clementines, then squeeze in the juice and cook for a further 5 minutes, or until reduced to a nice, syrupy consistency. Pour in the vinegar and 4 tablespoons of olive oil, season to taste, then reduce the heat to low and leave the to simmer until needed.

3. 拿出一個大的不粘煎鍋(易潔鑊),以中高火將橄欖油燒熱。將撕開的火雞肉加到鍋裡炒約5分鐘直至酥脆。
Heat a lug of olive oil in a large non-stick frying pan over a medium-high heat. Shred and add the turkey (I use both the brown and white meat) and fry for around 5 minutes, or until crispy.

4.將果仁大隨意砸碎,與紅莓乾和蜂蜜一同放到鍋裡。加鹽和胡椒調味,再煮幾分鐘直到形成焦糖。
Roughly bash the nuts and seeds in a pestle and mortar, then add to the pan with the cranberries and honey. Season with salt and pepper and cook for a further couple of minutes, or until sticky and caramelised.

5. 將紅菊苣修剪,菊苣葉與火箭菜一同放到碟上,剩下的紅菊苣裁剪成一片片。加入暖暖的柑橘醬,再鋪上火雞和一勺乳酪。
Trim the nice tops off the chicory, leaving them whole, then trim and finely slice the base. Place the chicory leaves onto a serving platter with the watercress and rocket. Drizzle over the warm clementine dressing, pile the sticky, caramelised turkey on top and spoon over the yoghurt.

6. 將石榴切半,一手著石榴,切面朝下,另一隻手執勺子敲打石榴頂,石榴種子就是自然倒下。
Halve a pomegranate, then hold one half cut-side down in your hand and bash the back with a spoon so the seeds fall over the salad. Serve and enjoy!

Source: JamieOliver.com 

羅勒醬辣吞拿魚沙拉 Hot Tuna Salad with Basil Dressing

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份量Serve:  2

材料 INGREDIENTS
1 束露荀,修剪 (或改用青豆) 1 bunch asparagus, trimmed (or use a good handful of green beans instead)
2 一把車厘茄,一分為四 2 handfuls cherry tomatoes, quartered
1 大束新鮮羅勒,取葉,挑選嫩葉備用 1 large bunch fresh basil, leaves picked, baby leaves kept to one side
1 少數黑橄欖,除核 1 handful black olives, stones removed
初榨橄欖油 extra virgin olive oil
1 隻檸檬 1 lemon
海鹽 sea salt
新鮮黑胡椒粉 freshly ground black pepper
2 吞拿魚排 2 tuna steaks, from sustainable sources, ask your fishmonger
2 湯匙 脫脂乳酪 2 tablespoons fat-free natural yoghurt

做法 Method
1. 將煎鍋燒熱,放入蘆筍,上面放一個重型鍋壓著蘆筍,煮 2 分鐘,把蘆筍翻一翻,再煮,直至呈現燒焦紋。
Heat a griddle pan until it gets really hot then put your asparagus in it. Place a heavy saucepan on top so that it presses the spears right down on to the bars. Cook them for 2 minutes, turning them halfway through, until they have lovely charred marks.

2. 將蘆筍放在砧板,斜角切半。將蘆筍和車厘茄放入一個碗裡,然後加入半份羅勒葉、 橄欖、 少量的油和檸檬汁稍為調味。拌好後放在碟的一邊。
Pop the asparagus on a board and chop them in half at an angle. Put the asparagus in a bowl with your tomatoes, half the basil leaves, the olives, a splash of oil and a squeeze of lemon juice. Season, then toss it all together and put it to one side while you get the fish ready.

3. 在吞拿魚排擦上少許油並調味。放在煎鍋每邊煎約1分鐘。假如你偏好熟一點的吞拿魚排,每邊煎約兩分鐘; 要求全熟的可煎上3-4分鐘。
Rub your tuna steaks with a little bit of oil and season them. Sear them for about a minute on each side in the griddle pan for a rare steak – leave them for 2 minutes on each side if you prefer them cooked medium, or 3 to 4 minutes each side if you like them well done.

4. 將剩餘的羅勒葉放到研缽壓爛,再混入乳酪,加少許檸檬汁調味。
Pound the remaining basil in a pestle and mortar then mix in the yoghurt. Season and add some more lemon juice to taste.

5. 將沙律放在碟上,然後把吞拿魚撕成條狀,放在沙律上。面頭灑上羅勒嫩葉即可。
Put the salad on a plate, then tear the tuna into strips and pop them on top. Spoon over some of the basil dressing and scatter over the baby basil leaves.


More about this recipe: http://www.jamieoliver.com/recipes/fish-recipes/hot-tuna-salad-with-basil-dressing

Special thanks on translation: Ms. Anita M Bailey

 

夏日「麵條」Creamy Cilantro Summer Noodles

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Serve: 2 /人

材料: Ingredients 
3條 義大利青瓜 3 zucchinis
3/4杯 腰果
(浸泡4小時,沖洗乾淨,瀝乾水)
3/4 cups soaked cashews
(soak for 4 hours, drain the water and rinse well)
1杯 胡荽葉 1 cup cilantro
1/2杯的義大利芫荽 1/2 cup of Italian parsley
1.5湯匙洋蔥 (切碎) 1.5 TBSP chopped yellow onion
1小杯新鮮甜玉米 1 ear of fresh sweet corn
1杯水(或椰子水) 1 cup filtered water (or coconut water)
1 瓣新鮮大蒜 1 clove fresh garlic
2隻 甜椒 2 Sweet Peppers
1粒 紅蔥頭 1 scallion
1/4 個牛油果〔鱷梨〕(可選) 1/4 of an avocado (optional)

做法 Method 
1. 先將義大利青瓜去皮切絲成條狀,然後放置在碗裡隔水備用。
Peel and spiralize (or julienne) the zucchinis and set in a bowl to the side.

2. 預備汁料:將腰果、胡荽葉、洋蔥、蒜頭、義大利芫荽 (香菜)、水(或椰汁)和半小杯玉米以高速攪拌機混合。把汁料淋到已切絲的義大利青瓜條上,把它們混合。
Prepare the dressing: In a high-speed blender, combine cashews, cilantro, Italian parsley, onion, garlic, filtered water (or coconut water), and 1/2 the ear of corn (shucked). Pour over the zucchini noodles and mix until they are well-coated.

3. 最後灑上加甜椒、剩下的玉米、切碎的紅蔥頭,和牛油果〔鱷梨〕作為點綴即成。
Top the noodles with some sliced sweet peppers, the remaining half of the sweet corn (shucked), chopped scallion, and optional avocado.

More about the recipe: WITH RAW INTENTIONS
Special thanks to Heidy Chu for helping us to work on the translation.