薯角 Potato Wedges

Serves: 4

材料 INGREDIENTS
少訐海鹽和現磨黑胡椒 sea salt and freshly ground black pepper
600克焗薯 600g baking potatoes
20毫升橄欖油 20 ml olive oil

METHOD

1. 烤箱預熱200˚C/400˚F。把加了鹽的水放進大盤子煮沸。
Preheat your oven to 200˚C/400˚F/gas 6. Put a large pan of salted water on to boil.

2. 把馬鈴薯洗淨和除去上面的幼芽。將馬鈴薯切成角狀小塊。將馬鈴薯放入盛著熱水的大盤子中煮 8分鐘,並煮至半熟。將之取出及把水瀝乾後,讓其放涼數分鐘。
Scrub the potatoes clean and get rid of any gnarly bits. Cut the potatoes into chunky wedges. Add to the pan of boiling water and parboil for 8 minutes. Drain in a colander and leave to steam dry for a couple of minutes.

3. 將放涼了的馬鈴薯移至烤盤裡,並加入橄欖油、少許鹽和黑胡椒。馬鈴薯和調味料拌勻後,將其攤平。在烤箱裡煮30分鐘至金黃、香脆和熟透。可搭配牛排或雞肉享用。Transfer to a roasting tray and add a good lug of olive oil and a pinch of salt and pepper. Toss together so all the wedges are coated in the oil then spread out in one layer. Cook in the hot oven for 30 minutes until golden, crisp and cooked through. Delicious served with steak or chicken.

More about this recipe: http://foodrevolutionday.com/recipe/19/Potato-Wedges.html

* Special thanks to Polly Sham who translated this recipe into Chinese.

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

意式番茄橄欖餅乾 Tomato and Olive Crostini

Serves: 4

材料 INGREDIENTS
20粒 熟的車厘茄 20 ripe cherry tomatoes
數粒 黑/綠色的橄欖 a handful quality black or green olives
特級初榨橄欖油 extra virgin olive oil
香醋 balsamic vinegar
現磨黑胡椒 freshly ground black pepper
半條 辣椒乾 ½ dried chilli
一條 麵包 1 loaf of ciabatta
1大瓣 蒜 1 large clove garlic

做法  METHOD 

 

1. 番茄切成4份放在碗中。橄欖去核切碎。
Cut the tomatoes into quarters and place in a bowl. Then, remove the stones from the olives and chop up.

2. 將橄欖、番茄、橄欖油、香醋和少許胡椒粉加到碗中。把辣椒壓碎備用。
Add the olives to the tomatoes with 2 lugs of olive oil, a swig of balsamic and a pinch of pepper. Then, crumble in the chilli and set aside.

3. 麵包切片,約1cm厚,地在烤架上。同時,把蒜去皮,切半。
Cut the ciabatta loaf into slices, roughly 1cm thick and place under the grill. Meanwhile, peel the garlic and cut in half.

4.  把麵包烤到自己的喜好,將蒜和橄欖油塗在麵包邊。
Once grilled to your liking, rub the ciabatta with the cut side of the garlic and drizzle with olive oil.

5. 食用時用勺子把番茄和橄欖放在烤好的麵包上,灑上一些羅勒葉即可。
Spoon over the tomatoes and olive onto the hot ciabatta and sprinkle over some basil leaves on top.

More about this recipe: http://foodrevolutionday.com/recipe/4/Tomato-and-Olive-Crostini.html