印度蔬菜咖哩芝士 Vegetable Jalfrezi

Vegetable-Jalfrezi

份量Serve:  8

材料 INGREDIENTS
1 中型洋蔥 1 medium onion
1 新鮮辣椒 1 fresh red chilli
1 塊 拇指大小的新鮮姜 1 thumb-sized piece fresh root ginger
2 瓣大蒜 2 cloves garlic
1 小束新鮮香菜 1 small bunch fresh coriander
2 紅椒 2 red peppers
1 棵椰菜花 1 cauliflower
3 隻熟的番茄 3 ripe tomatoes
1 小南瓜 1 small butternut squash
400 克 罐頭鷹嘴豆 400 g tinned chickpeas
花生或菜油 groundnut or vegetable oil
牛油 1 knob butter
半罐 283克裝的 印度 jalfezi 咖喱醬 ½ x 283 g jar Patak’s jalfezi curry paste
2罐 400克裝的切碎番茄 2 x 400 g tinned chopped tomatoes
4 湯匙醋 4 tablespoons balsamic vinegar
海鹽 sea salt
新鮮黑胡椒粉 freshly ground black pepper
2 隻檸檬 2 lemons
200 克天然乳酪 200 g natural yoghurt

做法 Method
1. 準備咖喱: 幾洋蔥去皮,切半再稍為切碎。幾辣椒切幼絲,生薑和大蒜去皮切絲。取出香菜葉子,把香菜莖切碎。將紅椒切半、 去籽和切碎。
To prepare your curry: Peel, halve and roughly chop your onion. Finely slice the chilli, then peel and finely slice the ginger and garlic. Pick the coriander leaves and finely chop the stalks. Halve, deseed and roughly chop the peppers.

2. 打椰菜花的葉拔掉。花椰菜分成小份,把莖切件。把番茄一分為四。
Break the green leaves off the cauliflower and discard. Break the cauliflower into florets and roughly chop the stem, then quarter the tomatoes.

3. 將南瓜切半,用勺子舀出南瓜子並丟棄。將南瓜切成條,約一寸大小,再切成小粒。將鷹嘴豆瀝乾。
Carefully halve the butternut squash, then scoop out the seeds with a spoon and discard. Slice the squash into inch-size wedges, leaving the peel on but removing any thick skin, then roughly chop into smaller pieces. Drain the chickpeas.

4. 煮咖哩: 開中至大火,在大型砂鍋中添加油和牛油。加入洋蔥、 辣椒、 生薑、 大蒜、 香菜莖煮10分鐘至變軟和呈現金黃色。加入辣椒、南瓜、 鷹嘴豆和咖喱醬,攪拌至所以食材都被細醬汁包著。
To cook your curry: Put a large casserole-type pan on a medium to high heat and add a couple of lugs of oil and the butter. Add the onions, chilli, ginger, garlic and coriander stalks and cook for 10 minutes, until softened and golden. Add the peppers, butternut squash, drained chickpeas and jalfrezi curry paste, then stir well to coat everything with the paste.

5. 加入椰菜花、 番茄和醋。把一罐子份量的水加入在鍋中並攪拌。
Add the cauliflower, the fresh and tinned tomatoes and the vinegar. Fill 1 empty tin with water, pour into the pan and stir again.

6. 煮至沸騰,把火調低,蓋上蓋,燘煮 45 分鐘。燘煮30 分鐘後可開蓋檢查咖喱的狀態,如果看起來太水,剩下來的15分鐘可以不開蓋著煮。
Bring to the boil, then turn the heat down and simmer for 45 minutes with the lid on. Check the curry after 30 minutes and, if it still looks too liquidy, leave the lid off for the rest of the cooking time.

7. 當蔬菜煮淋,試味,如有需要可加適量的鹽、胡椒和檸檬汁。
When the veg are tender, taste and add salt and pepper – please season carefully – and a squeeze of lemon juice.

8. 食用時可配以與印度脆餅 poppadums 或飯,加少許乳酪,撒上香菜葉子,於碟邊放上幾瓣檸檬備用。
Delicious with poppadums or my fluffy rice recipe and with a few spoonfuls of natural yoghurt, a sprinkle of coriander leaves and a few lemon wedges for squeezing over.


More about this recipe: http://www.jamieoliver.com/recipes/vegetables-recipes/vegetable-jalfrezi

Special thanks on translation: Ms. Anita M Bailey

咖喱蔬菜 Vegetable Curry

Vegetable-curry

份量Serve:  4

材料 INGREDIENTS
植物油 vegetable oil
1 中型紅洋蔥,去皮,切碎 1 medium red onion, peeled and chopped
1 小胡瓜、 切粒 1 courgette, diced
半隻 南瓜,去皮,切粒 ½ butternut squash, peeled and diced
100 克蘑菇、 切碎 100 g mushrooms, quartered
1 隻 紅椒,切粒 1 red pepper, diced
150 克 椰菜花,分成小段 150 g cauliflower, broken into florets
600 毫升 咖喱醬 600 ml curry base sauce
400 毫升 水 400 ml water

做法 Method
1. 在大煎鍋倒入少許菜油,將洋蔥略炒10 分鐘後加入其他蔬菜一起翻炒。
In a little vegetable oil, fry the onion gently for 10 minutes in a large pan then add the remaining vegetables and stir together.

2. 加入咖喱醬,炆煮約 25 至 30 分鐘,注意不要把蔬菜煮過火候。
Add the curry base sauce and simmer gently for around 25 to 30 minutes, taking care not to overcook the vegetables.

3. 如果在醬汁變得太稠,加一點水調至合適的質地。
If the sauce becomes too thick, add a little water to give you the desired consistency.


More about this recipe: http://www.jamieoliver.com/recipes/vegetables-recipes/vegetable-curry

Special thanks on translation: Ms. Anita M Bailey

希臘式蔬菜卡巴 Greek vegetable kebabs

Greek-vegetable-kebabs

份量Serve:  6

材料 INGREDIENTS
120克 哈羅米芝士 120 g halloumi cheese
1個 黃甜椒 1 yellow pepper
1 個 翠玉瓜 1 courgette
140克 車厘茄 140 g cherry tomatoes
半棵 新鮮薄荷 ½ a bunch of fresh mint
亦可隨意選擇以下材料: Optional:
半隻 新鮮指天椒 ½ a fresh red chilli
1個 檸檬 1 lemon
橄欖油 olive oil
鮮磨黑胡椒 freshly ground black pepper

做法 Method
1. 將6枝竹籤用冷水浸透 – 以免竹籤在燒烤時燃燒起來.
Put 6 wooden skewers into a tray of cold water to soak – this will stop them from burning.

2. 將哈羅米芝士切成2cm大小的方粒, 放入大碗裏。
On a chopping board, cut the halloumi into 2cm cubes, then add to a large mixing bowl.

3. 黃甜椒垂直開半, 用茶匙或刀把莖梗,囊和籽去掉. 然後切成塊2厘米大小, 放入大碗裏.
Carefully cut the pepper in half from top to bottom, then trim away the stalk, seeds and any white pith (you can use teaspoon to do this), then slice into 2cm pieces and add to the bowl.

4. 翠玉瓜垂直開半, 再切成半厘米厚的半圓形片. 連同洗淨的車厘茄放入大碗.
Cut the courgette in half lengthways, then cut into half-moon slices, roughly ½cm thick, then add to the bowl along with the tomatoes.

5. 摘去乾或爛掉的薄荷葉,洗淨及瀝乾. 將薄荷葉切成細碎, 放入大碗. 莖梗不要.
Pick the mint leaves onto a board and finely chop them, discarding the stalks.

6. 把指天椒的囊和籽去掉, 然後切成細碎. 處理時要小心灼傷皮膚、眼睛.
Carefully deseed and finely chop the chilli, if using.

7. 用刨絲器將刨下檸檬皮蓉, 連同薄荷葉碎, 指天椒碎 (不喜辣可不加) 和 2湯匙橄欖油, 放入大碗.
Use a microplane to finely grate the lemon zest onto a board, then add to the bowl along with the mint leaves, chilli (if using), and 2 tablespoons of olive oil.

8. 加入鮮磨黑胡椒調味, 並和其他材料撈均.
Season with a pinch of pepper, then mix well to coat.

9. 用燒烤高火預熱焗爐.
Preheat the grill to high.

10. 給焗盤上一層薄油備用.
Lightly grease a baking tray with oil, then put aside.

11. 將已調味的哈羅米芝士,黃甜椒,翠玉瓜和車厘茄用預先浸透的竹籤相間地串起來.
Thread and divide the halloumi cubes, cherry tomatoes, pepper and courgette pieces between the skewers.

12. 把蔬菜串放在已抹油的焗盤上, 再放入焗爐燒烤至芝士成金黃色及蔬菜變軟身, 中途翻至另一面繼續燒烤至兩面金黃色及蔬菜熟透. 大概需時10-12分鐘.
Place onto the greased tray and cook under the grill for 10 to 12 minutes, or until the cheese is golden and the veg are soft, turning halfway through.

13. 配上新鮮蔬菜沙律和彼得包之類的薄麵包享用.
Serve with a fresh green salad and some flatbreads or pittas.

More about this recipe: http://www.jamieoliver.com/recipes/vegetables-recipes/greek-vegetable-kebabs

Special thanks on translation: Ms Joyce Chow