難忘的「聖誕」食物

xmas-food-

圖片來源 :http://i.go.asia/1NGvUaY

Merry Christmas!

12月應該是每年最多人最放縱自己的月份,當中以聖誕節前後最易失控。首先是年尾的全城大減價,令人完全迷失理性。好記得工展會開幕那天電視新聞訪問了一位大叔,他堅稱自己不是來購物 (已經好想笑),記者追問那為什麼入場,他說「咁平,送俾人都抵啦!」, 原來購物的定義是可以搬龍門的,買給人不算購物啊!果然充分證實了減價令人迷失理智的硬道理。

另一件12月忘我事情,一定是與吃相關。12月有著停不了的「聖誕聚餐」,其實一個聖誕,最高紀錄可以吃多少次聖誕大餐呢?又不知從何時起,香港人在聖誕節都學了外國人 - 吃火雞啦、燒牛肉啦、聖誕蛋糕啦,再 cross over 日式刺身來過節。但究竟有多少人真心喜歡吃火雞呢?

可能是我人生首次吃火雞的經驗實在太難忘,對火雞從來只有不良印象。那年還是中學生,與家人興高采烈去到日本環球影城,當年侏羅紀公園還算大熱,我與姐姐弟弟跑到侏儸紀公園探險,說真的玩過什麼也忘記得一乾二淨,但有一件事,我們仨至今仍常拿來開玩笑。相信大家也知道樂園必定有每步一個的美食亭,而所售賣的美食又必定與主題相關,那怕只是一丁點而矣。

chickenleg-01

圖片來源 :http://i.go.asia/1O2LW2I

好了,來到戲肉,為食的我從遠處已看到大大隻,不是一般大隻而是超級無敵大隻,比一般雞至少大四倍的燒脾。嘩!什麼來的,我們在盤算。原來是火雞脾!應該是大大隻脾才配得上作為恐龍的糧食吧!其實這一刻,已感到自己口水長流,因為幻想中的特大燒脾是如此新鮮像生炸雞脾般美味。為食的又豈止我一人,我們一口氣買下了三隻,每人一隻一邊哈哈大笑,一邊每心歡喜。

一般雞脾是嫩滑加啖啖肉,令人原始獸性大發,有大啖大啖扯的衝動。我也是懷著變成恐龍的心態,一大啖扯落去。天呀!我忘記了自己並沒有如恐龍的牙齒。好硬呀,我們三人異口同聲大叫道。再咬,好多筋呀,根本無法吃下去。

這就是我們一門三廢的火雞初體驗,從此,我再沒有碰過火雞脾,火雞也很少吃。

你又有什麼難忘的食物嗎?

原文刊登於新假期

[聖誕剩食食譜] 火辣辣墨西哥火雞 Christmas Leftover Recipe: Turkey con chilli

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材料 Ingredients
橄欖油 olive oil
2個 紅洋蔥,去皮,切碎 2 red onions, peeled and roughly chopped
1條 胡蘿蔔去皮,切碎 1 carrot, peeled and roughly chopped
1棵 韭菜,修剪,切碎 1 leek, trimmed and roughly chopped
1隻 紅椒,去籽並切碎 1 red pepper, deseeded and roughly chopped
1隻黃椒,去籽並切碎 1 yellow pepper, deseeded and roughly chopped
1條 新鮮紅辣椒,去籽並切碎 1 fresh red chilli, deseeded and finely chopped
1條 新鮮青辣椒,去籽並切碎 1 fresh green chilli, deseeded and finely chopped
1束 新鮮香菜 (芫荽),秸稈切碎,葉採摘 1 bunch fresh coriander, stalks finely chopped, leaves picked
1茶匙 孜然 1 teaspoon ground cumin
1堆裝茶匙熏制辣椒 1 heaped teaspoon smoked paprika
1滿茶匙 蜂蜜(可選) 1 heaped teaspoon runny honey, optional
3湯匙 白酒醋(可選) 3 tablespoons white wine vinegar, optional
600克 吃剩的火雞肉,切絲 600 g turkey, leftover, shredded
海鹽 sea salt
現磨黑胡椒 freshly ground black pepper
3×400克 罐頭切碎的西紅柿 3 x 400 g tinned chopped tomatoes
400克 罐裝奶油豆或鷹嘴豆,排水 400 g tinned butter beans or chickpeas, drained
2隻 青檸的汁 juice of 2 limes
酸奶油(食用時加) soured cream, to serve
鱷梨(牛油果)醬 For the guacamole
2隻 成熟的鱷梨,去皮去核 2 ripe avocados, peeled and destoned
2個 西紅柿,切半 2 tomatoes, halved
¼ 仔 紅洋蔥,去皮 ¼ red onion, peeled
半瓣 大蒜,去皮 ½ clove garlic, peeled
1條 新鮮青辣椒,去籽 1 fresh green chilli, deseeded
1束 新鮮香菜 (芫荽) 1 bunch fresh coriander
1隻 青檸 1 lime

做法  METHOD
1. 烤箱預熱至180° C/350 ºC /氣體4 。中火加熱大砂鍋,燒熱橄欖油。加入洋蔥、胡蘿蔔、韭菜,青紅椒和辣椒,不時攪拌,煮約5分鐘。
Preheat the oven to 180ºC/350ºF/gas 4. Heat a few lugs of olive oil in a large casserole-type pan on a medium heat. Add the onions, carrot, leek, peppers and chillies, and cook, stirring occasionally, for about 5 minutes.

2. 加入香菜梗、孜然和辣椒粉,再煮10分鐘左右,邊煮邊攪拌。可加入蜂蜜和白酒醋多煮一兩分鐘,這能提高蔬菜的天然甜味。與此同時,將火雞肉切碎。
Add the coriander stalks, cumin and paprika, and cook for another 10 minutes or so, stirring frequently until soft and delicious. Sometimes I like to add some honey and white wine vinegar at this point and let it cook for a couple of minutes. I find this adds a wonderful sheen and enhances the natural sweetness of the vegetables. While that’s happening, shred the turkey meat off your carcass and roughly chop it.

3.加入鹽和胡椒到蔬菜鍋調味,再放入火雞,然後關火。加入西紅柿和鷹嘴豆攪拌得,然後放到烤箱中烤2小時。烤了一個小時後檢查一下,如果它看起來有點乾,灑一點水。
Add a good pinch of salt and pepper to the pan of vegetables, then add the turkey and take the pan off the heat. Add the tomatoes and chickpeas or butter beans and stir everything together. Pop it in the hot oven to blip away for 2 hours. Check on it after an hour, and add a splash of water if it looks a bit dry.

4. 此時可準備鱷梨(牛油果)醬: 利用食物處理器(攪拌機)攪拌將一隻鱷梨、西紅柿、紅洋蔥、大蒜、辣椒和香菜搗碎。試味,加入鹽和檸檬汁掏伴,然後傾倒入碗內。另一隻鱷梨放在碗裡,用叉子將搗碎,然後所以東西混在一起。
While that’s cooking, make your guacamole by blitzing one of your avocados in a food processor with the tomatoes, onion, garlic, chilli and coriander. Use a fork to mash the other avocado in a bowl so it’s nice and chunky. Taste the mixture in the food processor and add salt and squeezes of lime juice until the taste is just right for you. Whiz up one more time then tip into the bowl with your chunky avocado and mix together.

5.回到烤箱,將辣椒拿起,把辣椒放到鍋的邊緣以增加味道。擠一些檸檬汁,加入大量香菜葉攪拌。食用時伴以巴斯馬蒂大米或玉米餅,酸奶油和鱷梨醬。
Take the chilli out of the oven and scrape all the gnarly bits from the edge of the pan back into the chilli for added flavour. Squeeze in some lime juice, and stir through most of the coriander leaves. Have a taste to check the seasoning then serve with steamed basmati rice or tortillas, and a good dollop of soured cream and guacamole on top.

Source: JamieOliver.com 

[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