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

蘋果日報陳曉蕾專欄—綠是彩色:香港好種

201403220060066_apple_E09_1

 

綠是彩色:香港好種

空氣彷彿擰得出水來,霉菌悄悄地蔓生,窗邊的薯仔也長出嫩芽,眉頭一皺,正要丟掉──慢着!春天萬物滋長,正是種植好時機呢。請想像這是農業版的「瞬間看地球」,來,看香港在種甚麼。

種竹笙

租荒廢魚塘

May在粉嶺種竹笙。她很多年前已經搬進鄉郊,又特地去泰國學起草屋,一心希望有一塊地,可以過自給自足的生活,今年她終於租下一個荒廢的魚塘,連着野草蔓生的土地。「可以向夢想進發,好興奮!」她指着地圖細細地念:這裏要種果樹、那裏可以搭一間小屋放農具、魚塘邊可以起樹屋……

她已經準備了幾個星期,收集附近的牛糞、乾草、枯竹枝和葉子,統統堆在竹林下。竹笙是食用的真菌,原本寄生在枯竹的根部,我們吃的是莖部,會散開像雪白的網狀裙子。香港也有野生竹笙,但很罕有,May特地向一位福建農夫買菌來種,種下三、四個月後,泥土會爬滿白絲,再長出一球球的竹笙。「我很快便在竹林種了十包菌種,然後揹着打草機,整理出一條小路通去河邊,連續挑了幾桶水去灌溉。」她說做得起勁,一點也不覺累:「連通勝都寫這是種田的『好日』!」

種粟米

與地主分紅

黃零在錦田種粟米。他滿腹大計,這季起碼要種兩萬支粟米,與物業管理公司舉辦「助養計劃」,住戶來田裏種粟米,平日由農場淋水施肥,收成時住戶再來摘粟米;他又與灣仔的街坊合作,特價賣有機菜給街坊,再由街坊幫手做農務抵銷,種出來的粟米,除賣回給灣仔街坊,還特地推廣到中環直銷;還有,荃灣街市亦開設「自助菜檔」,讓顧客自己拿粟米,自己放錢進錢箱,這樣運作已經半年了,人們比想像中自律,居然有錢賺!

種田沒人手?賣菜沒錢請人?動動腦筋就有。地呢?「我跟地主合作,利潤我七他三,大家一齊搵錢!」黃零語氣有點誇張,但當農夫十年來跌跌撞撞,去年還因為被地主收地,捐失十多萬元的基建設施,才想出這種分紅的合作方案,現時在錦田的農場,佔地超過二十萬呎。

香港不少人種菜,是嚮往田園生活,本身還有正職,或者提早退休不愁生活,黃零有小孩,是小數全職務農維持家計。他開着翻土機,幾天便把田地犁好,粟米先在育苗盤長出來,再把一支支幼苗種到田裏,這次種的是台灣超甜粟米,品種分別有黃色「華珍」和白色「雪珍」,預計5月收成。「一支粟米賣15蚊,如果全部能賣光,嘩,那就發到豬頭!」黃零大笑。

種茄子

天台露台任擇

葉子盛在長沙灣教種茄子。每個月,葉子盛都會來到Good Lab教種菜,過百參加者可免費拿走種子或幼苗。今月除了主講位於太平洋東部的加拉帕戈斯群島的動物演化,還派發了10種茄子幼苗。「在市區無論是天台或露台,一呎盆就可以種茄子,現在種,5月開始有得收,陸陸繼繼可以收到十幾條茄子。」他細細介紹茄子的品種,由最圓到最幼長,最長而尖尾是華東的品種,台灣的長茄子是圓尾。「最圓的茄子就最硬,越長的越綿,華東又長又尖,最軟綿鬆化,蒸茄子、焗茄子,甚至可打成醬。但日本人就會選圓茄來做漬物,泰國綠咖喱也用圓茄。」

葉子盛97年開始在綠田園做導師,2014年來開農場專教人種田,他對耕田技術的要求比很多導師都要高。「你預了被他罵,不要駁嘴!」舊生都會這樣對新手說。為了推廣農法,葉子盛開始在市區定期開班,4月會教種冬瓜。

種薯仔

尋餐廳合作

Ivy在石硤尾天台種薯仔。她是「香港好薯」的召集人,去年秋天,石硤尾創藝中心的「習慣×自然」、油麻地花王、HK Farm、中大農業發展組、八鄉生活館、馬寶寶社區農場、鄉土學社等一起合力種薯仔,雖然最後只種出三、四百斤,沒法達到一噸的目標,但春天又是新開始,大家再接再厲。

Ivy說種薯仔比想像中困難,要勤施肥、淋水,又得小心不要種得太密減少病變,但仍然很興奮:「每一個過程都好神奇,好多新知識!」她希望今季可跟餐廳合作,進一步推廣本地產的薯仔。

3月30日上水鄉土學社開班,家裏發芽薯仔,帶過去種吧!

Profile:陳曉蕾

資深記者,著作包括《剩食》、《有米》、《死在香港》等,相信垃圾都是放錯位置的資源。(leilachan@hotmail.com)

 

 

薯仔根芹菜松露湯 Potato Celeriac & Truffle Oil Soup

Potato-Celeriac-&-Truffle-Oil-Soup

份量Serve:  6

材料 INGREDIENTS
1 隻洋蔥,去皮,切碎 1 white onion, peeled and roughly chopped
4 湯匙 初榨橄欖油 4 tablespoons extra virgin olive oil
1 束 新鮮百里香 1 bunch fresh thyme
500 克 根芹菜,去皮切粒 500 g celeriac, peeled and roughly diced
500 克 薯仔,去皮切粒 500 g floury potatoes, peeled and roughly diced
1.1 公升有機雞湯 1.1 litres organic chicken stock
100 毫升 奶油 100 ml single cream
海鹽 sea salt
新鮮黑胡椒粉 freshly ground black pepper
3-4 湯匙松露油 3-4 tablespoons truffle oil

做法 Method
1. 取出一個大小洽當的煮食鍋,用橄欖油把洋蔥略炒 5 分鐘至半透明和軟身。用繩將百里香綁起來,跟根芹菜、薯仔和雞湯加到鍋裡去。
In an appropriately sized pot, slowly fry the onion in the olive oil for about 5 minutes until translucent and soft but not coloured at all. Get your bunch of thyme, tie it up with a little string and add to the pot with the celeriac, potatoes and stock.

2. 煮至沸騰後再炆煮 40 分鐘,直到蔬菜變軟身。加入奶油煮至沸騰,然後取出百里香,其他的倒入食物處理器攪拌。
Bring to the boil and simmer for 40 minutes until the vegetables are tender. Add the cream, bring back to the boil, then remove the thyme and purée the mixture in a liquidizer or food processor.

3. 試味,要一匙接一匙的添加松露油 — 不同品牌的松露油味道不一。
Season carefully to taste, adding the truffle oil tablespoon by tablespoon – the oil can vary in strength depending on the brand.

4. 把打好的湯倒到碗裡去。隨意加入炸麵包粒(croûtons,一點奶油,甚至是黑或白松露。
Divide between your serving bowls. Feel free to improvise by adding croûtons, a little extra cream or, if you’re really lucky, some real black or white truffles shaved over the top.

5. 試試這個: 飲用前撒上一些切碎的香菜、芹菜葉、少許橄欖油和檸檬汁。
Try this: If you want to give an edge to this comforting soup, try dressing some chopped parsley and celery leaves with a little olive oil and lemon juice. Sprinkle over the soup at the last minute before serving.


More about this recipe: http://www.jamieoliver.com/recipes/vegetables-recipes/potato-celeriac-and-truffle-oil-soup

Special thanks on translation: Ms. Anita M Bailey