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

「再生」薯仔 Grow Potatoes From Sprouts

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我們都知道薯仔發芽後會有毒素,不能食用。覺得扔掉太浪費的話,不妨用來自種薯仔。薯仔粗生粗養,不需細心的照料,三個月後便能種一得十,挺過癮的!

種植重點
• 薯仔是茄科作物,種植薯仔後的泥土不適宜立刻種植其他茄科作物。
• 適宜在秋天至春天種植。
• 土壤:選擇砂質土,即排水良好的土壤,否則水分過多,薯仔容易腐爛;而且盆子要有一定的深度。
• 薯仔品種可依個人喜好選擇,來自外國的紅皮、黑皮薯仔、日本的男爵薯,只要能夠發芽都適宜種植。個人經驗分享,試過在某日式超市購買了「男爵薯」和「五月皇后」,但苦等了三、四星期都毫無發芽跡象,估計是運用了防發芽的高科技品種,所以若等了兩星期薯仔都沒有發芽,最好購買其他種類再作嘗試。

種植過程
1. 將發芽後的薯仔切成一半,或將發芽部位連一撮果肉切下,不要馬上種植,否則切口容易腐爛。
2. 切口上灑上熟石灰或爐灰,放在通爽位置風乾一至兩天,可減低腐爛機會。
3. 種薯時,切口朝下,然後覆土5cm,即使蓋過芽的位置,憑著旺盛的生命力,它都可以自行鑽出泥土表面,快高長大。
4. 薯仔種植數周至一個月,芽就會從土裡冒出來;為了能收成結實的馬鈴薯塊莖,只留下兩棵最強壯的芽,其餘拔去。
5. 種植期間若有薯仔露出,需要蓋泥培土。
6. 種植前,不需要施基肥,摘芽後每星期施半湯匙熟石灰或雞蛋殼。
7. 約三個月收成,底部的葉開始枯黃就可輕撥泥土查看薯仔是否碩大。收成要選一個天氣晴朗的日子,若打後數天也是晴天,可減低薯仔霉壞的機會。

The lovely potatoes will become poisoned when there are new sprouts, which are not safe to eat. But throwing them away seems to be a waste, so what to do with the sprouting potatoes?

They are definitely not safe to eat, but we can use them to grow the new potatoes!

Steps

•  Before planting potatoes, place the spuds you want to plant in a warm, sunny spot. The warmth will encourage sprouting, and exposure to sunlight makes the skins turn green and bitter. This makes them less appetizing to critters.
•  cut the sprouting potatoes into half, or into pieces that have at least three puckered “eyes” on each piece.
•  After you cut the potatoes let them sit overnight to dry out the cut so they will not rot.
•  Place the potatoes in a box, plant them cut side down and sprouts on top, then cover the potatoes with 2 inches of soil. ( no worries if the soil covered the entire sprouts, it won’t harm)
•  You will see the sprouts come out in a few weeks time. You may pull them off and just leave the strongest two behind for better quality of new potatoes.
•  Check the potatoes every week and add more hay as needed. The hay will help keep the soil cool.
•  Adding 1/2 tablespoon of lime powder or egg shells every week.
•  Harvest the potatoes when the vines are dead; this will take around 3 months. Be careful not to poke or squeeze the potatoes when you harvest them. Try to harvest the potatoes in good weather. Allow the potatoes to dry in a cool place. Keeping the potatoes dry and cool is important for preventing rot.

Source: Go.Asia 

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