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

煙薯角 Smoky mixed-potato wedges

Smoky-mixed-potato-wedges

份量Serve:  8

材料 INGREDIENTS
2個 蕃薯 (大) 2 large sweet potatoes
2個 薯仔 (中) 2 medium potatoes
海鹽 sea salt
鮮磨黑胡椒 freshly ground black pepper
1茶匙 匈牙利煙熏紅椒粉 1 teaspoon sweet smoked paprika
橄欖油 olive oil

做法 Method
1. 預熱焗爐至200°C
Preheat the oven to 200ºC/400ºF/gas 6.

2. 蕃薯、薯仔一邊沖水,一邊用刷或百潔布洗刷表面的泥垢至乾淨. 不用去皮.
Wash the potatoes under cold running water, scrubbing well with a scrubber to get rid of any dirt (there’s no need to peel them).

3. 將每個洗淨的蕃薯、薯仔垂直切開成8塊薯角, 放入大碗裏.
On a chopping board, cut each potato in half lengthways, then cut each half in half lengthways, and then each piece in half again so you end up with 8 wedges, then add to a large mixing bowl.

4. 在薯角撤上小撮的海鹽、鮮磨黑胡椒和匈牙利煙熏紅椒粉.
Sprinkle over a tiny pinch of salt and pepper, and the paprika.

5. 再澆上2湯匙橄欖油. 將所有材料和調味料好好拌匀.
Drizzle over 2 tablespoons olive oil, then toss everything together to coat.

6. 將已調味的薯角平鋪在兩個焗盤上, 放入已預熱的焗爐裏焗至金黃色, 大概需時35-40分鐘.
Spread out into a single layer over 2 large baking trays, then bake in the hot oven for 35 to 40 minutes, or until golden and cooked through.

7. 戴上隔熱手套, 將焗好的薯角從焗爐取出. 放涼幾分鐘 (剛出爐時薯角可能有點黐底), 然後用鍋鏟把薯角上碟.
Use oven gloves to remove the trays from the oven, then leave to sit for a couple of minutes (this will make it easier to remove them from the tray), then use a fish slice to transfer them to a serving dish.

More about this recipe: http://www.jamieoliver.com/recipes/vegetables-recipes/smoky-mixed-potato-wedges

Special thanks on translation: Ms Joyce Chow

琳琳:大衛皇薯仔 Alvina: King David’s Potato

0-1

材料
5粒本地有機小薯仔(像小石的體型)

調味醬
意大利芫茜 (Parsley) 30g
鳳尾魚 1罐 (50g) (或中式油浸鹹魚)
乾蔥2粒
黑胡椒粉適量
橄欖油2湯匙

做法METHOD
1) 把意大利芫茜 ,鳳尾魚, 乾蔥切碎, 然後將這些材料混合,灑入黑胡 椒粉, 再注入橄欖油 。備用。

2) 把薯仔放入凍水,一起煲滾。灑少許鹽。薯仔經煮熟後,刀是非常輕易插入薯仔的中央。

3) 在薯仔的頂部用匙夸出小圈,再放上調味醬。即好享用。

Special thanks: Alvina Chan@Alvina Cookery