冷靜看清加工肉 The Truth of Processed Meat

20151109

冷靜看清加工肉
09/11/2015
世衞公布「加工肉食」屬一級致癌,全球煙肉愛好者無不誓言無煙肉毋寧死。世衞亦急急回應,不是叫大家與加工肉食絕緣,是希望大家認清風險,及每日食用少於50克。
其實加工肉食一向大量使用化學添加劑,加上製法多離不開多鹽、熏、醃或煙,數十年來一直被視為高危食物。據世衞的資料,全球每年約有接近3.5萬癌症死亡個案,與大量食用加工肉食相關。今次被列為二級致癌的紅肉,亦每年為人類帶來五萬宗直腸癌。致癌原因是因為當中的添加物、製法、肉類及烹調方法。加工肉食多以紅肉製作,混入如增味劑、色素及防腐劑等。當中包括亞硝酸鹽,它能控制肉製品中肉毒桿菌的生長,並有防腐作用。亞硝酸鹽本身普遍存在於蔬菜水果中,所以毋須過分驚恐。只要平日多吃新鮮食物、均衡飲食,多吃含維他命C及E的水果和蔬菜,便能阻止合成亞硝胺,以減低致癌風險。
一個有效及能持續進行的飲食方法,必須配合人的生活。要大眾一刀切,完全不吃加工食品、不喝添加糖飲料是不可能的,亦只會造成反彈,教育公眾正確飲食知識才是王道。(本欄逢周一刊登)
原載於 晴報

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