[廚房實驗] Jamie Oliver's Salt cod soup (Zuppa di baccala) 帥哥主廚的鹹鱈魚湯

Jamie Oliver's Salt cod soup (Zuppa di baccala) 帥哥主廚的鹹鱈魚湯
REF: http://www.jamieoliver.com/recipes/fish-recipes/salt-cod-soup-zuppa-di-baccala/
310 g salt cod , or 600g fresh cod, haddock or monkfish fillets, from sustainable sources, ask your fishmonger 取得一些白色的魚
1 white onion , peeled 一個白洋蔥
2 small carrots , peeled 兩個小紅蘿蔔
2 sticks celery , trimmed, pale green inner leaves reserved 兩根芹菜
2 cloves garlic , peeled 兩棵剝皮大蒜
1 small bunch fresh flat-leaf parsley , stalks and leaves separated 一把香菜, 梗跟葉子分開
extra virgin olive oil 特級初榨橄欖油
1 small dried red chilli , crumbled 一根弄碎的乾燥紅辣椒
2 x 400 g good-quality tinned plum tomatoes 兩個罐頭切塊番茄
425 ml light organic chicken stock 雞高湯
sea salt 海鹽
freshly ground black pepper 黑胡椒
1 lemon , juice of 檸檬

1. If using fresh cod, haddock or monkfish, pack it in a few handfuls of sea salt overnight and rinse it before using. If using proper salt cod, soak the fillets in cold water for 24 hours, changing the water a few times during this period. This way, the fish will rehydrate and the saltiness will be removed before cooking. If the fish is more than 2cm thick it might need up to 36 hours’ soaking. 如果你的鱈魚不是鹹鱈魚, 就自己把鱈魚跟鹽巴放在一起擺隔夜
2. Chop the onion, carrots, celery, garlic and parsley stalks. Heat a splash of olive oil in a saucepan, and add the chopped vegetables, parsley stalks and dried chilli. Sweat very slowly with the lid ajar for 15 to 20 minutes until soft, but not brown. Add the tomatoes and simmer for 10 minutes, then add the stock and bring back to the boil. 把所有除了番茄和香菜葉之外的蔬菜放到鍋子裡煮15~20 min 直到變軟(但不要變色), 然後加番茄燉 10 min, 然後加雞高湯直到煮沸
3. Break up any larger pieces of tomato with a wooden spoon and drop the salt cod fillets into the hot soup. Simmer gently for 15 minutes, just until the fish has poached and flakes apart when prodded with a fork. Pick out any bits of skin. Gently fold the flakes of fish through the soup, taste and season with pepper, salt (if needed) and a little lemon juice. Chop the parsley and celery leaves and scatter over the soup. Drizzle with plenty of extra virgin olive oil. 把番茄切碎, 把魚丟進去煮 15 min, 然後依照需求加胡椒 or 海鹽 or 檸檬汁. 最後把香菜丟進去, 滴一點橄欖油, 就做好了

[廚房實驗] Jamie Oliver's Classic ratatouille 普羅旺斯燉菜/法式雜菜燴

Jamie Oliver's Classic ratatouille 帥哥主廚的普羅旺斯燉菜/法式雜菜燴
REF: http://www.jamieoliver.com/recipes/vegetables-recipes/classic-ratatouille/
2 red onions 兩顆紅洋蔥
4 cloves of garlic 四瓣蒜頭
2 aubergines 兩條茄子
3 courgettes 三條節瓜
3 red or yellow peppers 三個甜椒 (紅 or 黃色)
6 ripe tomatoes 六個熟番茄
½ a bunch of fresh basil 半把新鮮羅勒葉
olive oil 橄欖油
a few sprigs of fresh thyme 幾根新鮮的百里香
1 x 400 g tin plum tomatoes 一罐番茄果肉罐頭
1 tablespoon balsamic vinegar 一大匙葡萄醋
½ a lemon 半顆檸檬

1. Prep your ingredients before you start 開始前先準備食材
• trim the aubergines and courgettes, 茄子, 節瓜切片 --(A)
• deseed the peppers and chop into 2.5cm chunks 甜椒去子切塊 --(A)
• peel and cut the onions into wedges 洋蔥切塊 --(B)
• then peel and finely slice the garlic 大蒜切片 --(B)
• then finely slice the stalks  把羅勒葉的梗切成一段一段 --(B)
• roughly chop the tomatoes 番茄切片 --(C)
• pick the basil leaves and set aside 挑出羅勒葉放到一邊 --(D)
• 準備最後用的檸檬皮削削 --(D)
2. 先把食材A 炒過, 放到一個大碗裡
• Heat 2 tablespoons of oil in a large casserole pan or saucepan over a medium heat. 把兩大匙的油放到鍋子裡先預熱
• Add the chopped aubergines, courgettes and peppers (you may need to do this in batches) and fry for around 5 minutes, or until golden and softened, but not cooked through. 把食材A (茄子/節瓜/甜椒) 放進鍋子炒約五分鐘, 直到這些菜變成金黃色 or 軟了, 但不要煮透
• Spoon the veg into a large bow 炒好的食材A (茄子/節瓜/甜椒) 呈到大碗裡
3. 把食材C 放到鍋子裡炒過, 然後把之前炒好的食材A 放回鍋子裡, 並加入剩下的食材
• To the pan, add the onion, garlic, basil stalks and thyme leaves with another drizzle of oil, if needed. Fry for 10 to 15 minutes, or until softened and golden. 把食材C (大蒜/洋蔥/百里香葉) 放進鍋子炒約 10~15 分鐘, 直到這些菜變成金黃色 or 軟了
• Return the cooked veg to the pan 把之前炒好的食材A 放回鍋子裡
• stir in the fresh and tinned tomatoes 把番茄罐頭和食材C (新鮮番茄) 都倒進鍋子裡
• stir in the balsamic and a good pinch of sea salt and freshly ground black pepper 加入紅酒醋, 一搓海鹽, 和黑胡椒
4. 把鍋子裡的東西攪拌好並開始燉煮
• Mix well, breaking up the tomatoes with the back of a spoon. 攪拌, 並把番茄用糖池的被後搗爛
• Cover the pan and simmer over a low heat for 30 to 35 minutes, or until reduced, sticky and sweet. 鍋蓋蓋上, 並小火燉煮 30~35 分鐘
• Tear in the basil leaves, finely grate in the lemon zest and adjust the seasoning, if needed. 在上面放上食材D (羅勒葉和磨碎的檸檬皮)
5. Serve with a hunk of bread or steamed rice 可以吃了! 和麵包 or 米飯一起上桌

[廚房實驗] Jamie Oliver's Beef and ale stew 啤酒燉牛肉

Jamie Oliver's Beef and ale stew 帥哥主廚的啤酒燉牛肉
REF: http://www.jamieoliver.com/recipes/beef-recipes/beef-and-ale-stew/
3 fresh or dried bay leaves
500 g quality diced stewing beef
500 ml ale, Guinness or stout
2 sticks celery
2 medium onions
2 carrots
2 lugs of olive oil
1 heaped tablespoon plain flour
400 g tinned chopped tomatoes
1 tea spoon sea salt
few grinds of freshly ground black pepper

1. Put a casserole pan on a medium heat, put the following ingredients and fry for 10 minutes
把以下材料切好放到燉鍋裡面炒十分鐘

• 2 sticks celery - Trim the ends off your celery and roughly chop the sticks. 切芹菜 
• 2 medium onions - Peel and roughly chop the onions. 切洋蔥 
• 2 carrots - Peel the carrots, slice length ways and roughly chop. 切紅蘿蔔 
• 2 lugs of olive oil 隨便倒兩次橄欖油到鍋子裡 
• 3 fresh or dried bay leaves 放三片月桂葉進去

2. Add the rest ingredients.
把剩下的材料放到燉鍋裡面

• 500 g quality diced stewing beef (The meat should be cut into approximately 2cm cubes. Packs from most supermarkets are normally about that size.) 一盒燉肉用的骰子牛肉 (500 g) 
• 1 heaped tablespoon plain flour 一茶匙麵粉 (不想買麵粉所以沒有放, ) 
• 400 g tinned chopped tomatoes 一罐番茄罐頭 (400g) 
• 500 ml ale, Guinness or stout (Lots of people said that it tastes bitter if you use Guinness.) 一罐 Guinness 啤酒, 不過 Jamie 的網站有人留言說用了這牌的啤酒, 燉肉會變得很苦. 但我實測之後並沒有苦味.

3. Give it a good stir, then season with
攪拌一下然後調味

• 1 tea spoon sea salt 加一茶匙海鹽 
• few grinds of freshly ground black pepper 倒個幾次胡椒粉

4. Bring to the boil, either simmer slowly on your hob or cook in an oven
煮滾後, 關小火燉煮

• (1) first put the lid on for 2.5 hrs 首先加蓋子煮 2.5 小時 
• (2) then remove the lid for the final 0.5 hrs 然後不加蓋子煮 0.5 小時

5. Done. Remove the bay leaves before serving
煮好了! 把月桂葉拿起來, 然後就可以吃了