[聖誕剩食食譜] 脆脆芝士意大利麵 Christmas Leftover Recipe: Oozy cheesy pasta with crispy pangritata

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材料 Ingredients
海鹽 sea salt
3 滿湯匙 馬斯卡芝士(奶酪) 或 鮮奶油 3 heaped tablespoons mascarpone cheese or crème fraîche
100克 吃剩的芝士(奶酪) 100 g mixed leftover cheese
250克 細寬麵 250 g dried taglierini
特級初榨橄欖油 extra virgin olive oil
Pangritata (香脆麵包碎): For the pangritata:
2片優質發酵麵包 2 slices of quality sourdough bread
1瓣 大蒜 1 clove of garlic
1小枝 新鮮的迷迭香/百里香/馬鬱蘭(葉) 1 sprig of fresh rosemary, thyme or marjoram, leaves picked
5夥 去殼核桃 5 shelled walnuts
橄欖油 olive oil

做法  METHOD
1.製作 Pangritata (香脆麵包碎):將麵包稍為烤一下。大蒜去皮,然後和烤了的麵包、香草和核桃一同放到食物處理器攪碎成 pangritata。以中火將不粘煎鍋加熱,加入少許橄欖油,將pangritata 炒約5分鐘直至金黃酥脆。
To make the pangritata, lightly toast the sourdough. Peel the garlic, then blitz in a food processor with the toasted bread, herbs and walnuts until fine. Preheat a non-stick frying pan over a medium heat, add a drizzle of olive oil, then add the pangritata and fry for around 5 minutes, or until golden and crisp.

2. 把一大煲鹽水煮沸,然後降至慢火,將一個大的耐熱碗放在煲上。把 馬斯卡芝士(奶酪) 或 鮮奶油和加吃剩的芝士(奶酪) 放到碗裡去,攪拌至融化。
Meanwhile, bring a large pan of salted water to the boil, then reduce the heat to low and place a large heatproof bowl on top. Add the mascarpone or crème fraîche to the bowl along with the leftover cheeses, crumbling or grating any harder varieties first, then stir until melted.

3.小心地從火上移開碗,待用。轉至大火把水煮沸。一旦水沸騰,加入意大利面,並根據包裝上的說明烹調。瀝乾水,並保留一大杯水備用。然後將融化的芝士(奶酪)倒到意大利麵至全面覆蓋麵條。如有需要,灑一點點水將黏左一起的麵條分開。
Carefully remove the bowl from the heat and set aside, then turn the heat up to high. Once the water is boiling, add the pasta and cook according to packet instructions. Drain, reserving a cupful of cooking water, then add to the bowl of melted cheese and toss to coat, adding a splash of the reserved cooking water to loosen, if needed.

4. 將麵條轉移到餐用碟上,加少許特級初榨橄欖油和灑上香脆的 pangritata 即可。
Transfer to a serving platter, drizzle over a little extra virgin olive oil, sprinkle the crispy pangritata on top and serve right away.

Source: JamieOliver.com 

印度蔬菜咖哩芝士 Vegetable Jalfrezi

Vegetable-Jalfrezi

份量Serve:  8

材料 INGREDIENTS
1 中型洋蔥 1 medium onion
1 新鮮辣椒 1 fresh red chilli
1 塊 拇指大小的新鮮姜 1 thumb-sized piece fresh root ginger
2 瓣大蒜 2 cloves garlic
1 小束新鮮香菜 1 small bunch fresh coriander
2 紅椒 2 red peppers
1 棵椰菜花 1 cauliflower
3 隻熟的番茄 3 ripe tomatoes
1 小南瓜 1 small butternut squash
400 克 罐頭鷹嘴豆 400 g tinned chickpeas
花生或菜油 groundnut or vegetable oil
牛油 1 knob butter
半罐 283克裝的 印度 jalfezi 咖喱醬 ½ x 283 g jar Patak’s jalfezi curry paste
2罐 400克裝的切碎番茄 2 x 400 g tinned chopped tomatoes
4 湯匙醋 4 tablespoons balsamic vinegar
海鹽 sea salt
新鮮黑胡椒粉 freshly ground black pepper
2 隻檸檬 2 lemons
200 克天然乳酪 200 g natural yoghurt

做法 Method
1. 準備咖喱: 幾洋蔥去皮,切半再稍為切碎。幾辣椒切幼絲,生薑和大蒜去皮切絲。取出香菜葉子,把香菜莖切碎。將紅椒切半、 去籽和切碎。
To prepare your curry: Peel, halve and roughly chop your onion. Finely slice the chilli, then peel and finely slice the ginger and garlic. Pick the coriander leaves and finely chop the stalks. Halve, deseed and roughly chop the peppers.

2. 打椰菜花的葉拔掉。花椰菜分成小份,把莖切件。把番茄一分為四。
Break the green leaves off the cauliflower and discard. Break the cauliflower into florets and roughly chop the stem, then quarter the tomatoes.

3. 將南瓜切半,用勺子舀出南瓜子並丟棄。將南瓜切成條,約一寸大小,再切成小粒。將鷹嘴豆瀝乾。
Carefully halve the butternut squash, then scoop out the seeds with a spoon and discard. Slice the squash into inch-size wedges, leaving the peel on but removing any thick skin, then roughly chop into smaller pieces. Drain the chickpeas.

4. 煮咖哩: 開中至大火,在大型砂鍋中添加油和牛油。加入洋蔥、 辣椒、 生薑、 大蒜、 香菜莖煮10分鐘至變軟和呈現金黃色。加入辣椒、南瓜、 鷹嘴豆和咖喱醬,攪拌至所以食材都被細醬汁包著。
To cook your curry: Put a large casserole-type pan on a medium to high heat and add a couple of lugs of oil and the butter. Add the onions, chilli, ginger, garlic and coriander stalks and cook for 10 minutes, until softened and golden. Add the peppers, butternut squash, drained chickpeas and jalfrezi curry paste, then stir well to coat everything with the paste.

5. 加入椰菜花、 番茄和醋。把一罐子份量的水加入在鍋中並攪拌。
Add the cauliflower, the fresh and tinned tomatoes and the vinegar. Fill 1 empty tin with water, pour into the pan and stir again.

6. 煮至沸騰,把火調低,蓋上蓋,燘煮 45 分鐘。燘煮30 分鐘後可開蓋檢查咖喱的狀態,如果看起來太水,剩下來的15分鐘可以不開蓋著煮。
Bring to the boil, then turn the heat down and simmer for 45 minutes with the lid on. Check the curry after 30 minutes and, if it still looks too liquidy, leave the lid off for the rest of the cooking time.

7. 當蔬菜煮淋,試味,如有需要可加適量的鹽、胡椒和檸檬汁。
When the veg are tender, taste and add salt and pepper – please season carefully – and a squeeze of lemon juice.

8. 食用時可配以與印度脆餅 poppadums 或飯,加少許乳酪,撒上香菜葉子,於碟邊放上幾瓣檸檬備用。
Delicious with poppadums or my fluffy rice recipe and with a few spoonfuls of natural yoghurt, a sprinkle of coriander leaves and a few lemon wedges for squeezing over.


More about this recipe: http://www.jamieoliver.com/recipes/vegetables-recipes/vegetable-jalfrezi

Special thanks on translation: Ms. Anita M Bailey

火腿芝士一口薯餅 Mini Ham & Cheese Balls

材料 Ingredients 
2個薯仔 2 Potatoes
50g火腿(亦可以瘦煙肉代替) 50g of ham (we used back-bacon for leaner cuts)
30g巴瑪芝士 30g of shredded parmesan cheese
3茶匙日式沙拉醬 3 tablespoons of mayo (Japanese)
適量鹽及黑胡椒調味 Salt & ground black pepper (optional) to season
1隻蛋 1 egg
適量麵包糠 Some breadcrumbs
Enough oil for deep fry

做法  METHOD

1)先洗淨薯仔,放進煮沸的水煮約15分鐘。待薯仔熟透後以冷水沖洗及剝皮。(先確保薯仔熟透做出成品會更好)
Wash and cook the potatoes in boiling water for 15 minutes. You will need to fully cooked the potatoes in order to use the [ricer] or masher to make soft mash potatoes. Run the cooked potatoes under cold water and peel the skin.

2)將薯仔切成碎塊然後壓成薯蓉。
Cut the peeled potatoes into chucks and put inside the [ricer] basket. Press the mash potatoes into a medium size mixing bowl. Set aside.

3)將火腿或煙肉切成碎粒。適量油起鑊,加入火腿用中火煎至金黃色。
Cut the ham (or lean bacon) into small cubes. Heat up some oil in a pan, add the ham and cook until golden on medium high heat.

4)將火腿加和芝士加入已製好的薯蓉,同時加入沙拉醬。拌勻之後可加適量鹽或胡椒,試味之後就可將薯蓉製成約1寸闊的薯粒。
In the mixing bowl of mash potatoes, add the cooked ham, parmesan cheese, and mayo. Mix until well combined. Season with salt & pepper to taste. Roll the mash potatoes into 1-inch round balls.

5)先準備一隻蛋,發開之後備。之後在鑊中放入適量油,等油滾後,將薯塊沾以蛋漿及麵包糠再下鑊炸,炸至金黃色。(約2-3分鐘)
Set up the working station and prepare for deep fry. Heat up some oil in a medium deep fry pot (or a wok). Beat the egg in a small bowl. First dip a ham & cheese ball into the beaten egg. Then coat with bread crumbs. Deep fry until golden (2-3 minutes.)

6)之後我們今次的火腿芝士一口薯餅就大功告成了!可拌以日式沙律醬食用。
Serve while they are hot. Suggest basic Japanese mayo as a dipping sauce.

More about this recipe: Day Day Cook