腌洋葱

红洋葱1/2个
红酒醋或青柠汁适量

蔬菜泥

洋葱300克
红辣椒2个
蒜头2瓣
磨碎的新鲜生姜1大匙
冷冻炸鱼条12条
冷榨菜籽油或植物油3大匙
英式芥末2大匙
海盐碎2大匙
嫩菠菜125克
青柠1个
稍微切碎的芫荽3大匙,另备适量

做法

  1. 提前2小时以上准备腌洋葱:把红洋葱切成细半月形,装入罐中,淋上红酒醋(或酸橙汁)至完全浸没洋葱,盖好盖子腌味。
  2. 把烤箱预热至220°C/风扇模式200°C,同时把洋葱去皮并切成细长的半月形,把辣椒去籽并切成细丝,把蒜头去皮。
  3. 把冷冻炸鱼条放在烤盘上烤20-25分钟。
  4. 在大型煎锅中加热清油,用中小火把洋葱煮15-20分钟,适当搅拌至洋葱呈淡金黄色并变软。
  5. 加入辣椒丝继续搅拌3分钟,然后加入姜茸和蒜蓉再炒2分钟。加入芥末和盐拌匀,加入菠菜叶翻炒2-3分钟,挤入酸橙汁。
  6. 把锅从火上移开,从烤箱中取出炸鱼条,把它们稍微压碎后加入煎锅,把所有食材搅拌均匀,把炸鱼条再搅碎一点,撒上芫荽。
  7. 撒上粉红色腌洋葱,可以适量加入额外的芫荽。

Fish Finger Bhorta

Pink-pickled Onions

1/2 red onion
some red wine vinegar or lime juice

Bhorta

300g onions
2 red chillies
2 cloves garlic
1 tbsp finely grated fresh ginger
12 fish fingers
3 tbsp cold-pressed rapeseed or vegetable oil
2 tbsp English mustard
2 tsp sea salt flakes
125g young spinach
1 lime
3 tbsp roughly chopped coriander, plus more to serve

Method

  1. Make pink-pickled onions at least 2 hours in advance: Cut red onion into fine half-moons, put into a jar, pour over red wine vinegar (or lime juice), pressing down on onions until they are all just immersed. Put the lid on the jar and leave onions to steep.
  2. Heat oven to 220°C/200°C Fan. While you’re waiting, peel and slice onions into fine half-moons, deseed chillies and slice finely, peel garlic.
  3. Put fish fingers on a baking sheet and cook for approx. 20-25mins.
  4. Meanwhile, warm oil in a large frying pan, cook onions over medium-low for 15–20mins, stirring regularly, by which time they will be pale gold and soft.
  5. Add sliced chillies, stirring for 3mins, then stir in grated ginger, mince or grate in garlic, stir-cook for another 2mins. Spoon in mustard and salt, stirring to combine, add spinach leaves and let them wilt in the pan, stir-cook for 2–3mins, squeeze in the juice of lime.
  6. Remove pan from heat. Remove fish fingers from oven and break them up a bit with a spatula. Add into frying pan and toss everything together, breaking them up further, and sprinkle over coriander.
  7. Serve topped with pink-pickled onions, adding extra chopped coriander if wished.

羊腿肉汤面

材料

冷水1升
韩国辣椒酱1大匙
海盐片2小匙
细海盐1小匙(另备少量煮面用)
多香果1小匙
孜然籽1小匙
八角1颗
羊腿肉1块
生姜25克
胡萝卜1根
蒜头2瓣
红葱头70克(或洋葱1/2个)
卷心菜200克
意大利宽面175克
辣椒油适量

做法

  1. 把烤箱预热至150°C/风扇模式130°C,把水倒入有盖的砂锅中,加入辣椒酱搅拌至溶解,加入盐、五香粉、孜然籽和八角茴香,最后加入羊腿肉,中火加热。
  2. 把生姜切片放入锅中,把胡萝卜去皮切四等分加入锅中,用刀柄压碎蒜瓣,把红葱头切半,全部加入锅中直到水和食材可以盖过羊腿,可以适量加入更多清水。
  3. 煮滚后加盖,放入烤箱中烤2-2½小时至肉质变软,可以轻松去骨。
  4. 把羊腿肉放进大碗中,过滤肉汤,冷藏过夜。
  5. 把肉汤里凝固的脂肪去掉,把羊肉切碎放入平底锅中,加入肉汤,用小火加热。
  6. 在新的汤锅中,把水煮滚,加少许盐,加入意大利宽面,离包装说明上指定的煮面时间差3分钟时,加入卷心菜丝拌匀。卷心菜和意大利面都煮熟后,捞出沥干,分别倒进两个面碗。
  7. 把羊肉捞出,分别盛入两个碗,然后把肉汤淋在上面。可根据需求在每个碗中加入1小匙辣椒油。

Wide Noodles with Lamb Shank in Aromatic Broth

Ingredients

1 litre cold water
1 tbsp gochujang paste
2 tsp sea salt flakes
1 tsp fine sea salt (plus more for pasta and cabbage)
1 tsp allspice berries
1 tsp cumin seeds
1 star anise
1 lamb shank
25g fresh ginger
1 carrot
2 cloves garlic
70g banana shallots (or 1/2 an onion)
200g savoy cabbage
175g pappardelle or other wide noodles
some chilli crisp oil

Method

  1. Heat oven to 150°C/130°C Fan. Pour water into a small casserole with a tightly fitting lid and stir in gochujang paste until dissolved, add salt, allspice, cumin seeds and star anise. Add lamb shank to the pot, and put over medium heat.
  2. Cut ginger into coins and add to the pot, along with carrot peeled and cut into four, as well as garlic cloves, bruised with the flat of a wide-bladed knife, and halved shallots. Make sure lamb shank is just covered, add some more water if needed.
  3. Once it’s boiling, clamp on the lid and cook in oven for 2–2½ hrs when meat is tender and ready to fall off the bone.
  4. Transfer lamb shank to a large-ish bowl, then strain the liquid. Leave to cool, then refrigerate overnight.
  5. Remove solidified fat, and shred meat into a small saucepan, pouring over the liquid. Warm over very low heat.
  6. In another pan, bring water to a boil. Add salt, followed by pappardelle and when it’s 3mins away from the full cooking time according to the instructions, add shredded cabbage and stir well. When both cabbage and pasta are cooked, drain, then divide between two noodle bowls.
  7. Using a slotted spoon, lift out lamb and share between the two bowls, then ladle broth on top. Add 1 tsp of crispy chilli oil to each bowl if needed.

五香小麦碎配烤蔬菜和甜菜根酱

五香小麦碎

芫荽1小把
蒜头2瓣,去皮
茴香籽1小匙
孜然籽1小匙
香菜籽1小匙
干辣椒碎1/8小匙
冷水375毫升
橄榄油1大匙
橙子1个
小麦碎200克
红扁豆50克
海盐片1½小匙

烤蔬菜

切碎的韭葱400克
红辣椒400克
樱桃番茄200克
孜然籽1小匙
茴香籽1小匙
海盐片1小匙(或细海盐½小匙)
橄榄油3大匙
白萝卜150克

做法

  1. 把芫荽的嫩茎切碎,取大约1大匙。
  2. 在有盖的砂锅或平底锅中,用小火加热清油。把橙皮磨碎,加入平底锅中稍微翻炒,把蒜头切碎或磨碎加入锅中,然后加入切碎的香菜茎,搅拌约30秒,转为中小火,加入茴香、孜然和香菜籽,最后加入辣椒碎,充分搅拌均匀。
  3. 转大火,加入小麦碎和扁豆,快速搅拌,确保所有食材混合均匀。加入水和盐,一起煮滚。
  4. 当水开始起泡后,加盖,转小火,煮15分钟至水分收干。
  5. 把烤箱加热至220ºC/风扇模式下200ºC。把韭葱洗净后切成约3厘米小段,放入较浅的大型烤盘中。把红辣椒去籽并切成一口大小的块状,和樱桃番茄一起加入烤盘。
  6. 小麦碎煮好后关火,用干净的茶巾盖住,加盖静置40分钟至2小时。
  7. 在蔬菜上撒上香料籽和盐,加入油混合均匀,再加入2大匙冷水和2大匙橙汁,放进烤箱烤30分钟至韭葱开始焦黄。
  8. 烤蔬菜的时候,把白萝卜切半,等蔬菜烤好后拖出烤盘,加入白萝卜拌匀,如果烤的太干,酌量加入一大匙橙汁和水,放回烤箱继续烤10分钟,然后从烤箱取出静置。
  9. 把芫荽叶切碎。取下盖子和茶巾,用叉子把锅里的食材混合在一起,把小麦碎弄松。
  10. 倒入碗或盘子中,加入切碎的芫荽叶,然后倒上1/3烤蔬菜,搅拌均匀,适当调味后,把剩下的烤蔬菜放在上面,撒上更多芫荽叶即可。

Spiced Bulgur Wheat with Roast Vegetables and Beetroot Sauce

Spiced Bulgur Wheat

a small bunch of coriander
2 cloves garlic, peeled
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp coriander seeds
1/8 tsp dried chilli flakes
375ml cold water
1 tbsp olive oil
1 orange
200g bulgur wheat
50g red lentils
1½ tsp sea salt flakes

Roast Vegetables

400g trimmed leeks
400g red peppers
200g cherry tomatoes
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp sea salt flakes (or ½ teaspoon fine sea salt)
3 tbsp olive oil
150g radishes

Method

  1. Finely chop some of the tender stalks of coriander, just
    enough to give you about 1 tbsp.
  2. Use a heavy-based casserole or pan that comes with a tightly fitting lid, gently warm oil over low heat. Finely
    grate in zest of orange, and stir it into oil. Mince or grate in garlic, add a spoonful of finely chopped coriander stalks and stir these into oil for about 30 seconds. Turn to medium-low heat, add fennel, cumin and coriander seeds, followed by chilli flakes, give everything a good stir.
  3. Turn to high heat and quickly add bulgur wheat and lentils, and stir again to make sure everything is mixed together. Add water and salt and bring to the boil.
  4. Once it’s started bubbling, clamp on lid and turn back down to low heat, leave to cook gently for 15mins until water is absorbed.
  5. Heat oven to 220ºC/200ºC Fan. Wash leeks to remove any mud, cut into approx. 3cm logs, and drop into a sturdy and fairly shallow large roasting tin. Deseed red peppers and cut into large bite-sized pieces, add into the roasting tin along with whole cherry tomatoes.
  6. When time’s up on bulgur wheat, turn off heat, cover the pan with a clean tea towel, clamp the lid back on and leave for 40mins to 2hrs.
  7. Sprinkle seeds and salt over waiting vegetables, then add oil and mix. Pour 2 tbsp of cold water and 2 tbsp of juice from zested orange into the tin and roast in oven for 30mins until leeks beginning to scorch in parts.
  8. While the vegetables are in the oven, halve the radishes from top to bottom. Reomve the tin out of oven when time’s up, add radishes and mix. If it’s a little dry, add another tbsp each of orange juice and water or more as needed. Put back in oven to roast for another 10mins. Take the tin out of oven and let stand.
  9. Chop coriander leaves. Remove the lid and tea towel from bulgur wheat and use a couple of forks to mix everything together in the pan and to separate and fluff up the grains.
  10. Tip into a serving bowl or dish, add most of chopped coriander and fork it in. Add a third of roasted vegetables and mix in well. Taste for seasoning. Top with the remaining roasted vegetables, and sprinkle with the rest of coriander.

甘蓝辣肠酱意面

材料

高淀粉马铃薯1个
黑叶甘蓝或其他深绿叶蔬菜500克
螺旋意面500克
无盐牛油60克
意大利涂抹式辣香肠150克
精纯初榨橄榄油3大匙,另备适量

做法


  1. 在大型汤锅中加入冷水,加盐。
  2. 把马铃薯去皮,切成1厘米见方的小块,放入锅中煮滚10分钟。
  3. 把黑叶甘蓝的叶子撕成小块,放在蔬菜篮中沥干。
  4. 在汤锅中加入螺旋意面,煮7分钟,充分搅拌。当水再次煮滚时,加入黑叶甘蓝。
  5. 在炒锅中用中小火融化牛油,加入意大利涂抹式辣香肠,搅拌均匀成酱料。
  6. 当螺旋意面即将煮好时,舀出一杯煮面水,取3-4大匙加入酱料锅中,搅拌均匀。
  7. 螺旋意面煮好、黑叶甘蓝变软后,把它们沥干,加入酱料锅中。
  8. 小心地把所有食材翻拌均匀,根据需要可加入更多煮面水。
  9. 倒入精纯初榨橄榄油再次搅拌均匀,可酌量加入更多橄榄油,趁热享用即可。

Giant Fusilli with Cavolo Nero and ’Nduja

Ingredients

1 large floury potato
500g cavolo nero or other dark leafy greens
500g fusilli
60g unsalted butter
150g ‘nduja
3 tbsp extra-virgin olive oil, plus more to serve

Method
  1. Fill a large pan with cold water, add salt.
  2. Peel potato and cut it into 1cm cubes, add into the pan and bring to a boil. Cook for 10mins.
    3 Meanwhile, pull leaves of cavolo nero and tear them into smaller pieces, and leave in a colander.
  3. Add fusilli in the pan, cook for 7mins, give fusilli a good stir. Once water has reached boiling point again, add cavolo nero.
  4. Melt butter gently in a stir-fry pan over low to medium heat, add ’nduja and stir it into butter to make a sauce.
  5. When pasta’s nearly ready, scoop out a cupful of pasta cooking water, and then add about 3–4 tbsp to buttery ’nduja, and stir it in.
  6. Once pasta is done and cavolo nero soft, drain both and tip into the ’nduja pan.
  7. Turn everything together carefully, add more of pasta-cooking water as needed to help emulsify the sauce.
  8. Pour over extra-virgin olive oil, toss again, adding more if wished, and serve immediately.
食谱提供
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TEXT 若昕 PHOTOS BBC Lifestyle