簡易檸汁蔬菜 Simple lemony spring greens


份量Serve:  4

1 個檸檬 1 lemon
2 湯匙初搾橄欖油 2 tablespoons extra virgin olive oil
海盬 sea salt
現磨黑胡椒碎 freshly ground black pepper
500 克菜葉 500g spring greens

做法 Method
1. 使用特幼刨絲器將檸檬皮刨下,再於粘板上磨成蓉,檸檬皮蓉放於果醬樽內
1. Using a microplane, finely grate the lemon zest onto a chopping board, then transfer to a jam jar.

2. 檸檬對切
2. Cut the lemon in half.

3. 於樽內放入半個檸檬汁,並隔開果渣
3. Squeeze half the juice into the jar, using your fingers to catch any pips (keep the remaining lemon for another recipe).

4. 於樽內加入2湯匙初搾橄欖油和少量海盬及現磨黑胡椒碎
4. Add the extra virgin olive oil to the jar with a tiny pinch of salt and pepper.

5. 蓋上樽蓋並搖勻
5. Put the lid securely on the jar and shake well.

6. 試試醬汁味道,因個人喜好可添加少許檸檬汁或油。緊記醬汁應調至輕微偏酸,待加入蔬菜後仍可保持清新檸檬口味。
6. Have a taste and see whether you think it needs a bit more lemon juice or oil – you want it to be slightly too acidic, so that it’s still nice and zingy once you’ve dressed your spring greens.

7. 於大型平底鍋中注入水至半滿,加入少量鹽
7. Half-fill a large saucepan with cold water and add a tiny pinch of salt.

8. 大火將水煮沸
8. Place on a high heat and bring to the boil. Meanwhile…

9. 將菜葉對切開半,再切幼絲
9. Trim and cut the spring greens in half lengthways, then finely slice them.

10. 水滾後放入菜絲煮3至4分鐘,至菜全熟並保持嫩綠色
10. Once the water is boiling, carefully add the spring greens and cook for 3 to 4 minutes, or until tender but still bright green in colour.

11. 菜熟後,用笊篱隔去水份,滴乾水份後放回鍋中
11. Once cooked, drain the spring greens over the sink into a colander, steam dry for a minute, then tip back into the pan.

12. 再次搖勻醬汁並灑於蔬菜上
12. Give the dressing another good shake up, then drizzle it over the greens.

13. 趁蔬菜仍有餘溫,用食物夾輕輕翻炒蔬菜至醬汁全吸收,上碟並立即享用。
13. Using tongs, gently toss the spring greens in the dressing while they’re still hot to help them soak up all the dressing, then transfer to a bowl and serve straight away.

More about this recipe: http://www.jamieoliver.com/recipes/vegetables-recipes/simple-lemony-spring-greens

Special thanks on translation: Ms Ida Lam

夏日盤焗三文魚 Summer tray-baked Salmon


份量Serve:  4

海鹽 sea salt
現磨黑胡椒碎 freshly ground black pepper
700克 新薯 700g new potatoes
100克 四季豆 100g runner beans
100克 法式四季豆 100g green beans
100克鮮青豆 100g podded fresh peas
40克無鹽牛油 40g unsalted butter
橄欖油 olive oil
2個檸檬 2 lemons
1/2束新鮮羅勒 ½ a bunch of fresh basil
一大束茴香頭或蒔蘿 a handful of fresh fennel tops or dill
4片200克連皮三文魚,去鱗及骨 4 x 200g salmon fillets, skin on, scaled and pin-boned
建議添加品: Optional:
大量黃色法式四季豆 a large handful of yellow French beans

做法 Method
1. 預熱焗爐至攝氏230度/華氏450度/煤氣8度
1. Preheat the oven to 230ºC/450ºF/gas 8.

2. 於大型平底鍋中注入冷水至半滿,加入少量鹽
2. Half-fill a large saucepan with cold water and add a tiny pinch of salt.

3. 以大火將水煮沸
3. Place on a high heat and bring to the boil. Meanwhile…

4. 與此同時,將薯仔切半,小的可保持原個
4. Give the new potatoes a good scrub with a scrubber, then on a chopping board cut any bigger ones in half, leaving the smaller ones whole.

5. 四季豆由頭部切至絲根位
5. Cut the tips from the runner beans until you cut into the stringy piece that runs the length of the bean.

6. 將豆兩邊絲根去除,斜切5厘米長
6. Pull the stringy bit and peel it down the length of the beans on both sides of each one, then slice at an angle into 5cm pieces.

7. 法式四季豆切去頭部,尾部可留下,斜切3厘米長
7. Trim the stalk-ends from the green and French beans, if using, but leave the wispy tips on, then slice the beans at an angle into 3cm pieces.

8. 水沸後,慢慢放入薯仔,待滾後再煮10至12分鐘(視乎薯仔大小)或至薯仔將熟
8. Once boiling, carefully lower the potatoes into the water with a slotted spoon, bring back to the boil, then cook for around 10 to 12 minutes (depending on the size of your potatoes), or until they’re nearly done.Meanwhile…

9. 若鮮青豆還在豆莢內,取出青豆
9. If your peas are still in their pods, pod them now.

10. 當薯仔將熟時,加入所有四季豆再煮四分鐘
10. When the time’s up on the potatoes, carefully add all the beans to the pan and cook for a further 4 minutes.

11. 用笊篱隔去薯仔和四季豆水份,滴乾水份至數分鐘後,放進25厘米x35厘米焗盤
11. Drain the potatoes and beans over the sink into a colander and steam dry for a couple of minutes, then tip into a 25cm x 35cm roasting tray.

12. 灑上青豆,加入牛油及一湯匙橄欖油
12. Scatter over the peas, dot over the butter and drizzle with 1 tablespoon of olive oil.

13. 使用特幼刨絲器將檸檬皮刨下再磨,灑於焗盤內
13. Use a microplane to finely grate the zest of both lemons onto a chopping board, then scatter into the tray.

14. 檸檬對切
14. Cut the lemons in half.

15. 將半個檸檬汁加入三文魚和蔬菜,再用手指揀開果渣
15. Squeeze the juice over the salmon and vegetables, using your fingers to catch any pips.

16. 趁蔬菜還熱時,加入少量鹽和胡椒調味,並拌勻吸收
16. Season lightly with salt and pepper then, toss together while still warm so that the flavours are absorbed.

17. 羅勒去莖留葉,與茴香頭或蒔蘿一起切碎
17. Pick the basil leaves, discarding the stalks, then roughly chop them with the fennel tops or dill.

18. 於盤內灑上香草
18. Scatter half the herbs into the tray.

19. 於三文魚皮上輕輕切數刀
19. Carefully score the salmon fillets lightly on the skin side.

20. 三文魚上塗上鹽、胡椒及橄欖油,於切割口填入剩餘香草,把三文魚放在薯仔和四季豆上。
20. Rub each fillet with a little salt, pepper and olive oil, stuff the scores with the remaining herbs and place on top of the potatoes and beans, then wash your hands.

21. 視乎魚的大細及厚度,在預熱焗爐內焗10至15分鐘或至三文魚焗熟及薯仔蔬菜全熟
21. Bake in the hot oven for 10 to 15 minutes, depending on the exact size and thickness of your fillets, or until the salmon is cooked through and the vegetables are soft.

22. 將三文魚上碟,並將焗盤底的湯汁淋上作享用
22. Divide between your plates using a fish slice, then drizzle with the cooking juices from the bottom of the tray and serve.

More about this recipe: http://www.jamieoliver.com/recipes/fish-recipes/summer-tray-baked-salmon

Special thanks on translation: Ms Ida Lam

朱古力紅菜頭蛋糕 Chocolate and beetroot cake


份量Serve: 16

橄欖油 olive oil
麵粉 (灑粉用) plain flour, for dusting
300克 特選黑朱古力 (70%可可成份) 300g good-quality dark chocolate (70% cocoa solids)
259克 新鮮菜頭 250g raw beetroot
4隻 走地雞蛋 4 large free-range eggs
150克 黃糖 150g golden caster sugar
120克 磨碎杏仁 120g ground almonds
1茶匙 泡打粉 1 teaspoon baking powder
1湯匙 特選可可粉 1 tablespoon good-quality cocoa powder
天然乳酪, 伴食用 natural yoghurt, to serve

做法 Method
1. 預熱焗爐至攝氏180度/華氏350度/煤氣4度
1. Preheat the oven to 180°C/350°F/gas 4.

2. 橄欖油輕抹蛋糕模的底部和邊位
2. Lightly grease the bottom and sides of a 20cm springform cake tin with olive oil.

3. 取出烘焙紙一張,剪出與蛋糕模相若的尺度寸,並置於糕模內
3. Use scissors to cut out a circle of greaseproof paper, roughly the same size as the bottom of the tin, and use it to line the base.

4. 於糕模週邊灑上麵粉,倒出多餘麵粉
4. Dust the sides of the tin lightly with flour, then tap the tin to get rid of any excess.

5. 將200克朱古力弄成小塊,放入耐熱碗內
5. Break 200g of the chocolate up into small pieces and add to a heatproof bowl.

6. 以中火把水燒熱至微滾,置耐熱碗於小鍋上,留意耐熱碗不要碰到水,直至朱古力溶化,期間攪拌
6. Place the bowl on top of a small pan of simmering water over a medium heat, making sure the bottom of the bowl isn’t touching the water, and allow to melt, stirring occasionally.

7. 當朱古力溶化後,戴上防熱手套,小心地移開耐熱碗,注意小鍋內的蒸汽
7. Once melted, use oven gloves to carefully remove from the heat and put to one side – beware of the steam when you lift up the bowl.

8. 使用刨皮器刨去除紅菜頭的皮(穿上手套可防手上染色 ),切開四塊
8. Use a Y-shaped peeler to peel the beetroot (you might want to wear gloves to do this), then quarter them on a chopping board.

9. 用食物處理器將紅菜頭刨成粗絲,放入大碗中
9. Push the beetroot through the coarse grater attachment on the food processor, then tip into a large mixing bowl.

10. 將蛋白及蛋黃分開,將蛋白放於一大碗中,蛋黃放於紅菜頭裡,然後洗手
10. Separate the eggs, placing the whites into a large clean mixing bowl and adding the yolks to the beetroot, then wash your hands.

11. 於紅菜頭碗中加入砂糖、杏仁、泡打粉、可可粉和已溶朱古力並拌勻
11. Stir the sugar, almonds, baking powder, cocoa powder and melted chocolate into the beetroot and mix together well.

12. 用打蛋器把蛋白打至硬身
12. Use an electric hand whisk to whisk the egg whites until you have stiff peaks.

13. 使用刮刀在紅菜頭混物中拌入四分一蛋白,混合後再加入剩餘蛋白,切勿過份攪拌
13. Use a spatula to fold a quarter of the egg whites into the beetroot mixture to loosen, then once combined, fold in the rest but try not to over mix.

14. 將混合物倒入蛋糕模內,用刮刀鋪平
14. Add the mixture to the prepared cake tin and spread out evenly using a spatula.

15. 置預熱焗爐內焗50分鐘,或至蛋糕升起達全熟程度
15. Bake in the hot oven for around 50 minutes, or until risen and cooked through.

16. 用牙籤插入蛋糕將中間,5秒後拉出,如牙籤沒有蛋糕漿即表示已熟;如牙籤上仍有蛋糕漿,便需要再焗
16. To check if it’s done, stick a cocktail stick or skewer into the middle of the sponge, remove it after 5 seconds and if it comes out clean the cake’s cooked; if it’s slightly sticky it needs a bit longer.

17. 待蛋糕輕微降溫後再放在鋼線架上待冷
17. Allow the cake to cool slightly, then carefully turn it out on to a wire rack to cool completely.

18. 享用時,溶化剩餘朱古力(使用上術方法),每件蛋糕可配上少許乳酪及淋上朱古力醬
18. When you’re ready to serve, melt the remaining chocolate (in the same way as above), then serve each slice with some yoghurt and a little drizzle of the melted chocolate.

More about this recipe: http://www.jamieoliver.com/recipes/chocolate-recipes/chocolate-and-beetroot-cake

Special thanks on translation: Ms Ida Lam