檸汁焗薯仔雞胸肉 Roasted chicken breast with lemony bombay potatoes

Roasted-chicken-breast-with-lemony-bombay-potatoes

份量Serve:  1

材料 INGREDIENTS
數個 薯仔 1 large handful potatoes
salt
1平匙 黃薑粉 1 heaped teaspoon turmeric
1個 檸檬 1 lemon
1/2茶匙 小茴香粉 ½ teaspoon ground cumin
5棵 新鮮芫荽 5 sprigs fresh coriander
1/4隻 紅辣椒 ¼ red pepper
2.5厘米長 新鮮薑 2.5 cm piece fresh ginger
1塊 天然飼養雞胸肉 1 higher-welfare chicken breast
橄欖油 olive oil
海鹽 sea salt
現磨黑胡椒 freshly ground black pepper

做法 Method
1. 預熱焗爐至攝氏200度/華氏400度/煤氣6度。薯仔去皮切成2.5厘米/1寸大小的粒狀,放入凍鹽水中。大火把水燒開後轉小火煮數分鐘,隔水並在笊籬燜熟
Preheat the oven to 200°C/400°F/gas 6. Peel a large handful of potatoes, cut them into 2.5cm/1 inch cubes and put them into a pan of cold, salted water. Bring to the boil, simmer for a few minutes, drain and allow to steam in a colander.

2. 在碗中加入1平匙黃薑粉,1個檸檬的皮,半匙小茴香粉,5棵切碎芫荽,1/4隻略切紅辣椒,將2.5厘米長新鮮薑去皮切成幼火柴狀
Put a heaped teaspoon of turmeric into a bowl and add the zest of 1 lemon, half a teaspoon of ground cumin, 5 sprigs of chopped fresh coriander, a quarter of a red pepper, roughly chopped, and a 2.5cm/1 inch piece of fresh ginger, peeled and finely sliced into matchsticks.

3. 檸檬切3片待用,剩餘檸檬搾汁於碗中
Cut 3 slices off the lemon and set aside. Squeeze the juice from the remainder of the lemon into the bowl.

4. 薯仔滴乾水和連皮雞胸肉放入碗內。將所有材料拌勻加入橄欖油並以海鹽和現磨黑胡椒調味
Shake the potatoes up in the colander and add them to the bowl with 1 chicken breast, skin left on. Toss everything around with a splash of olive oil and season well with sea salt and freshly ground black pepper.

5.薯仔先放入焗盤,再放上雞肉及檸檬片。灑上橄欖油放於焗爐中層焗25至35分鐘
Remove the chicken, put the potatoes into the tray in one layer, and top with the lemon slices and the chicken. Drizzle with olive oil 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-lemony-bombay-potatoes

Special thanks on translation: Ms Ida Lam

南瓜焗雞胸肉 Roasted chicken breast with creamy butternut squash & chilli

Roasted-chicken-breast-with-creamy-butternut-squash-&-chilli

份量Serve:  1

材料 INGREDIENTS
1塊 天然飼養雞胸肉 1 higher-welfare chicken breast
1/2隻 新鮮紅辣椒 ½ fresh red chilli
2棵 新鮮馬鬱蘭草或奧勒岡草 2 sprigs fresh marjoram or oregano
海鹽 1 pinch sea salt
現磨黑胡椒 1 pinch freshly ground black pepper
1個 胡蘆南瓜 1 medium butternut squash
少許低脂忌廉 a little single cream
肉荳蔻粉 grated nutmeg
salt
胡椒 pepper
橄欖油 olive oil

做法 Method
1. 預熱焗爐至攝氏200度/華氏400度/煤氣6度。雞胸肉連皮放入碗中。將半隻辣椒去籽切幼,加上數棵新鮮馬鬱蘭草或奧勒岡草,少許鹽和現磨黑胡椒拌勻
Preheat the oven to 200°C/400°F/gas 6. Put 1 chicken breast, with its skin left on, in a bowl. Deseed and slice up half a fresh red chilli and add to the bowl with the leaves from a couple of sprigs of fresh marjoram or oregano and a pinch of sea salt and freshly ground black pepper. Toss together.

2. 小心地把胡蘆南瓜切成四份,去籽並把其中一份切薄片
Very carefully cut a medium butternut squash into quarters. Remove the seeds and slice one quarter of the squash as finely as you can.

3. 把雞胸肉和醃料放入焗盤內,南瓜片圍著雞肉排放
Place the chicken breast and flavourings from the bowl into the tray and snugly fit your squash slices around the chicken.

4. 小心地於南瓜片上淋上低脂忌廉(不要淋在雞肉上)。以肉荳蔻粉,鹽,胡椒粉調味並灑上少許橄欖油放於焗爐中層焗25至35分鐘
Carefully pour a little single cream around the squash (not on the chicken). Season with grated nutmeg and salt and pepper then drizzle with some olive oil 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-creamy-butternut-squash-and-chilli

Special thanks on translation: Ms Ida Lam

車厘子蕃茄蘆荀焗雞胸肉 Roasted chicken breast with cherry tomatoes & asparagus

Roasted-chicken-breast-with-cherry-tomatoes-&-asparagus

份量Serve:  1

材料 INGREDIENTS
1塊 天然飼養雞胸肉 1 higher-welfare chicken breast
8條 蘆荀,修剪 8 sticks asparagus, trimmed
6粒 車厘子蕃茄 6 cherry tomatoes
2棵 迷迭香 2 sprigs rosemary
海鹽 1 pinch sea salt
現磨黑胡椒 1 pinch freshly ground black pepper
橄欖油 olive oil
白酒 white wine
甜酒醋 balsamic vinegar

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. Put 1 chicken breast, with its skin left on, in a bowl.

2. 將8條修剪好的蘆荀,6粒切半的車厘子蕃茄,1棵送迭香的葉和1整棵迷迭香放在碗內。再加上海鹽及現磨黑胡椒,少許橄欖油拌勻
Add 8 trimmed sticks of asparagus, 6 halved cherry tomatoes and the leaves from 1 sprig of fresh rosemary plus a whole sprig of rosemary as well. Toss everything together with a pinch of sea salt and freshly ground black pepper and a drizzle of olive oil.

3. 把蔬菜放入錫紙焗盤,再放雞肉及迷迭香莖於上並調味。加入少許白酒於焗爐中層焗25至35分鐘。上碟時滴少許甜酒醋
Put the veg into a tinfoil tray and place the chicken and rosemary sprig on top. Season well. Add some white wine and cook in the middle of the oven for 25 to 35 minutes. Serve drizzled with balsamic vinegar.

More about this recipe: http://www.jamieoliver.com/recipes/chicken-recipes/roasted-chicken-breast-with-cherry-tomatoes-and-asparagus

Special thanks on translation: Ms Ida Lam