雞蛋與高牆最終回

animal-pyramid

圖片來源:http://bit.ly/105Ivlv

雞蛋與高牆最終回:高牆決定與雞蛋同歸於盡

近期好興的外國勢力於十幾年前已開始流行使用 Farmaceuticals 一詞,意指生物化學企業為農業而研製的生物製劑,用以提高牲畜飼養業的效率。不論是養雞、養牛、養豬,甚至養魚業,在近二十年也追求大量生產,以工廠高效模式營運。但要做到佔地少、產量高,背後其實負出了什麼代價?

egg-and-the-wall

圖片來源:http://reut.rs/1tW5GMa

前陣子《路透社》做了一個特輯去探討美國雞隻飼養業「濫藥」的情況。美國5大主要的雞肉製品生產商,包括 泰森食品 (Tyson Foods)、Pilgrim’s Pride (美國第二大雞肉加工商)、普渡農場 (Perdue Farms)、George’s Inc. 及 科氏食品 (Koch Foods,肯德基的供應商) 的小雞、大雞都有「濫藥」的習慣,即是5大生產商都對飼養的雞隻用藥。

小雞出生至第九日已接受不同類型的「治理」,疫苗、抗生素混進食水及飼料,讓小雞飲用及進食以「預防」疾病。事實上,美國8成的抗生素都被應用於牲畜飼養業,而非直接使用於醫治人類的疾病。更重要是,此等飼養模式是合法的,即是政府批準飼養業濫用抗生素。

meatwodrugsimage

圖片來源:http://www.meatwithoutdrugs.org/

濫用抗生素是引致全球惡菌爆發的主因,政府、企業也清楚知道,只是企業會告訴你,不使用抗生素去飼養牲畜會使營運成本上漲及難以經營。理由太面熟? 某鐵盈利130億、某巴盈利6千萬,都以成本上漲為由加價超過3%。

抗藥性的細菌只會愈來愈強,而人類最終只會無藥可救。當高牆決定與雞蛋同歸於盡,誰又能阻止?

按此 閱讀《路透社》調查文章全文

此篇原載於 新假期 雜誌官方網頁

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作者陳嘉惠為為食起革命香港區大使、我.惜.食. 健康飲食教育 發起人、Go.Asia 愛心起動 總幹事

Go.Asia愛心起動 倡導社會創新,把Jamie Oliver 的《為食起革命》(Food Revolution) 帶來香港,由關注健康飲食開始,以個人力量去推動社會正向改變,並喚起大眾對食物全球化問題的關注。《我.惜.食.》 (Think.Cook.Save.) 是我們的學校及社區飲食教育課程,免費為全港中小甚至大學生提供互動的健康飲食講座及烹飪示範。

蒜香雞柳 Crunchy Garlic Chicken

Serves: 4

材料 INGREDIENTS
去皮雞柳2塊 (約230克一塊) 2 skinless chicken breast fillets (about 230g each)
蒜 3 瓣 3 cloves of garlic
檸檬 2 個 2 lemons
低脂奶油餅 15塊 15 low-fat cream crackers
橄欖油或菜油 2 湯匙 2 tablespoons olive or vegetable oil
闊葉香茜 8小枝 8 sprigs of fresh flat-leaf parsley
海鹽及即磨黑胡椒 Sea salt and freshly ground black pepper
麵粉 32克 32g plain flour
大庄雞蛋1隻;另加一份蛋白 1 large egg plus one egg white
檸檬片, 備用 Lemon wedges, for serving

做法METHOD

1.  先將每條雞柳分成兩等份, 用保鮮膜蓋上再用平底鑊輕拍幾下至全部厚度相約。
Cut each chicken breast into 2 equal pieces. Put a square of cling film over each one and bash a few times with the bottom of a pan until they are more or less the same thickness.

2.製作炸粉:蒜頭去皮, 檸檬刨皮。將奶油餅﹑油﹑蒜頭﹑香茜﹑檸檬皮﹑鹽和胡椒一起放入攪拌器內, 打至極幼細後倒在碟上。
Peel the garlic and zest the lemons. Put your crackers into a food processor with the oil, garlic, parsley sprigs, lemon zest, and the salt and pepper. Whiz until the mixture is very fine, then pour these crumbs onto a plate.

3. 將麵粉撒在另一隻碟上,雞蛋到打小碗內, 並加蛋白, 打勻。 將雞柳的兩面粘上麵粉至完全覆蓋, 然後粘上蛋漿, 最後是放入(2)內. 如果想雞柳完全粘著炸粉, 可以將炸粉往肉上面推至覆蓋著.
Sprinkle the flour onto a second plate. Crack the egg into a small bowl, add the white, and beat with a fork. Lightly score the underside of the chicken breasts. Dip the chicken into the flour until both sides are completely coated, then dip into the egg and finally into the flavored crumbs. Push the crumbs on to the chicken breasts so they stick – you want the meat to be totally coated.

4. 將焗爐調至最高溫度(攝氏240度/華氏475度), 雞柳放在烤盤上, 烤焗10分鐘, 然後翻動雞柳再烤焗5分鐘或至雞柳全熟, 帶脆及金黃色(最厚的部份不要有粉紅汁液流出)。可以切一小片查看一下。
Preheat your oven to its highest temperature (240°C/475°F). Place your chicken on a nonstick baking tray. Cook for 10 minutes, flip the chicken and cook for 5 minutes or until the chicken is cooked through, golden and crisp (no trace of pink at the center of the thickest part). You can check by making a small cut in a piece or two.

5. 可以整塊或切成小條, 疊好在碟上, 簡單地襯以一片檸檬,食用時隨意在雞柳上加上檸檬汁。
Either serve the chicken breasts whole, or cut them into strips and pile them on a plate. Beautiful and simple served with lemon wedges for squeezing over the top.

More about this recipe: http://foodrevolutionday.com/recipe/35/Crunchy-Garlic-Chicken.html

* Special thanks to ‘Porter 阿四 ‘  who translated this recipe into Chinese. 

烤雞肉伴暖四季豆沙津 Barbecued chicken with warm green bean salad

材料 INGREDIENTS
2支新鮮迷迭香,摘葉 2 sprigs of fresh rosemary, leaves picked
海鹽&鮮磨黑胡椒 Sea salt and freshly ground black pepper
2湯匙特級初榨橄欖油 2 tablespoons extra virgin olive oil
1個檸檬,磨皮及搾汁 Zest and juice of 1 lemon
4件雞胸肉,最好是走地雞,去皮 4 chicken breasts, preferably higher welfare, skin removed
一湯匙原粒芥茉 1 teaspoon wholegrain mustard
橄欖油 Olive oil
24粒連枝車厘茄 24 cherry tomatoes on the vine
400克四季豆,去頭尾 400g green beans, topped with the curly end still on

製作方法 METHOD

1.先預熱焗爐100 ºC 。迷迭香同鹽放入研磨缽一起搗碎,然後與橄欖油、一半分量的檸檬汁及檸檬皮拌勻。
Preheat the oven to 100ºC. Pound the rosemary leaves with a pinch of salt in a pestle and mortar or flavour shaker. Mix with the olive oil and half the lemon juice and zest.

2. 將雞肉放在砧板上,從中間片開至八成 (不要切斷呀),好像翻書本般翻開、攤平。四件雞肉都是這樣子。
Lay the chicken on a chopping board. Slice one of the breasts horizontally, as if you were going to cut it in half. Cut it 80 per cent of the way through, then open it up like a book. Flatten it out with the heel of your hand and repeat with the other three.

3.撤上迷迭香於雞肉上,每面醃約數分鐘。弄醬汁啦! 芥茉、檸檬汁及兩倍檸檬汁分量的橄欖油攪拌。先焗車厘茄,將 車厘茄放在焗盤上,調味,焗20分鐘。
Pour the rosemary marinade over the chicken and put to one side to marinate for a few minutes. Make the dressing by mixing the mustard with the rest of the lemon juice and twice as much olive oil. To roast your tomatoes, place on a tray, season and roast for 20 minutes.

4.燒一大鍋加了鹽的水,水滾後,放四季豆煮5分鐘。瀝乾後,同焗好的車厘茄加入芥末醬內。
Bring a large pan of salted water to the boil and cook the beans for 5 minutes. Drain and toss them in the mustard dressing, then add the roasted tomatoes.

5.燒熱煎鍋或燒烤爐。雞胸肉每面大約煎2分半鐘。當熟後,同仍然暖的車厘茄及四季豆擺盤,便可上枱了。
Preheat a griddle pan or barbecue. Grill the chicken breasts for 2½ minutes on each side. Check they’re cooked through and serve with the warm beans and tomatoes.

小貼士: 如果可以的話,把雞肉醃長一點時間,會更好食哦!
Tips: The longer you leave the chicken in the marinade, the better it’ll taste!

More about this recipe:http://www.jamieoliver.com/recipes/chicken-recipes/barbecued-chicken-with-warm-green-bean-s

* Special thanks to Karina who translated this recipe into Chinese.