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會選擇這道食譜呢,是受到我室友(印度阿拉伯混血)大媽的啓發,有一天我看到她把整隻生的魚放在她炒好的咖哩飯上,然後直接送進烤箱烤,我看到時嚇了一大跳,心想這哪國做法,正在疑惑外加有點害怕時,大媽挖了一大佗的飯跟魚請我吃,我盛情難卻的勉強收下,但當我送進第一口之後,接下來飛快的就只剩魚骨頭了,媽呀!這混搭怪做法怎麼那麼好吃!!但其實,這不是什麼奇怪料理,有很多地中海料理都是海鮮與米的結合,例如西班牙燉飯就是一例,只是對於我這從小到大餐桌上3菜一湯,每道菜都是獨立一道菜的台灣人來說,挺新奇的,但其實想想真的是有其道理,讓米粒吸收魚的原汁,再搭配上半蒸烤的魚肉,難怪會這麼美味,今天選的這道食譜,是泰式風味,就來看看我的實驗做的如何吧!
There's a typical dining pattern in Taiwanese's family. Three dishes, one soup and the staple food-rice. Our diet chiefly consist of meat, seafood and vegetable. So, my mum or other families always prepare one dish of fish, one dish of meat and one dish of vegetable SEPARATELY. Why do I have to emphasize "separately'', cos I remember my flatmate Marian from Dubai told me our diet looks like each dish is main course. I didn't quite understand what's her point until I saw she baked fish with rice! Yes, we do have rice and fish in everyday dinner, fish as main course and rice as starch, but we don't really put them together. However, I felt impressed by Marian's bake fish rice. The strength of this preparation is that fish is tender and the rice soak fish stock. It gives rice different life! So, when you eat rice you can eat the seafood flavour. I think it's a bit like Paella, but it's fish version. However, if you like Thai food and wanna try what I mentioned bake fish rice. Here is the experiment I did.lol...
我沒記錯的話,我們平民老百姓要在台灣買的到羊小排,好像只有去Costco或高級超市才比較容易買的到,要買到像圖片這樣整排的羊小排,大概要問西餐廳的進貨廠商,還是說有哪位朋友可以報給我知?歡迎留言在facebook粉絲專頁裡喔!
這一大排的羊肋排是我夢寐以求卻只敢遠觀不敢褻玩焉的玩意兒,每次他擺在肉攤的冰箱玻璃裡,對我來說就如同, Burberry, LV擺在櫥窗裡一樣,只能癡癡的望著它~哈...但我這一天下定決心要來試試看,不衝的話怎麼知道其中的美味,你說是不是! 羊小排可以說是最精緻,風味和口感最好的部位,當然也是最昂貴的部位,這羊小排的地位就好像肋眼牛排一般,這次我在肉攤買這塊羊肋排花了約台幣700塊,其實比較起Costco 6隻分別切開的羊小排,要價$1200左右,在英國的價錢還算ok, 我戒慎恐懼的捧著它回家以後,實在是很怕因為我矬劣的廚藝毀了它,下次老爺就不讓我買了,我決定還是用最簡單的方式烹飪,至少吃的到原味和應有的軟嫩口感,我們就來看看有多簡單吧!
No doubt racks of lamb is the best cut, nothing can beat french-trimmed rack, I mean compare with other parts of cut such as lamb shoulder and shank. It's definite a luxury enjoyment only can have it once a month. lol...I spent 14 pounds to get my dreaming racks. It is approximate 1.1kg and 8bone racks of meat. I was so afraid of ruin the expensive cut, so decided to use the simple way to cook. Although roast the cut is boring, I can taste the nature of flavour and texture at least. After this experiment, I really feel like to challenge different recipe sth like herb and mustard-coated lamb rack, the other classic cooking approach. Anyway, let's see how simple it is.
我個人認為,英國最好吃的肉是"羊肉", 英國人可能會忿忿不平的說,我怎麼可以認為他們的牛肉沒有美國牛好吃,但....美國那可能會得老年癡呆症的牛真的是"勝". 但無論如何,我很贊同英國人飲食的一個好觀念,要吃在地當令的食材, 超市的肉品都會標上英國本土飼養,進口的反而還沒賣那麼好呢!而英國得天獨厚的氣候和地形,剛好成就了羊肉的美味! 多雨的天氣幫助牧草生長,羊兒吃的肥嘟嘟的,而多丘陵的地形,吃完剛好可以運動運動,難怪英國的羊吃起來都沒有什麼羊腥味,還很多汁! 這一餐是羊肉大餐,吃完這一餐,我想我有好一陣子不會吵著要吃羊肉了!哈...今天先來分享烤羊肉串!
In my opinion, the best thing I have in UK is LAMB! It might be can refer to the natural circumstance like weather and landform. Rich raining gives the benefit to grow fresh grass and the hill is the best landform for herding. Lamb is also the only wildly farmed animal in UK, especially in the Wales and Scotland area. However, different cuts have different flavour. Today I made a whole lamb meal including of neck fillet and racks of lamb. After that, I think I'll avoid lamb for a while. lol... However, I'll share the lamb neck fillet first.
摩洛哥迷迭香羊肉串 Ｍoroccan Lamb kebabs
老實說,當我第一次看到"它",我不知道這是什麼東東?!但以我羅大膽的個性,就勇往直前的衝去問老闆娘,這玩意兒要怎麼吃,老闆娘也很豪氣的就拿出跟台灣水果攤一樣的彎彎鐮刀,你一半我一半感情不會散的撥給我吃,結果....這水果吃起來淡淡甜甜的,不錯吃耶!!老闆娘馬上再補充,英國人呢會加蜂蜜放進烤箱烤個5~10分鐘,從此呢,它就變我的早餐之一,不過是該時候賦予它另一面貌了!就來烤吧!
To be honest, I did't know what kind of creature it is when I first glanced over it on open market. So, I asked the stall owner how to eat this. She picked up a soft fig and then cut half let me taste it. I'm impressed by her generous and the mild taste. The owner told me British usually add some honey and bake for 5 to 10 minutes. It gives the fruit flavour. I fall in love with the delicate fruit. However, I should try to roast figs with honey. It could be a good dessert option!
假如你有看臺灣的旅遊生活頻道,你應該有看過一位充滿英國口音,金髮,一付永遠很忙亂,橄欖油也加太多的廚師,傑米奧力佛,他是英國家喻戶曉的廚師,不是因為他廚藝驚人,因為比起他,還有其他做精製料理的名廚,而是他的主張是,你在家也做的出如餐館水準的料理,對於我這種初學者,Jamie的食譜是比較好上手,不容易搞砸的選擇!呵呵...
今天做的這道食譜呢,是因為我終於買到新鮮的花枝!!大家都不知道當我看到新鮮花枝的那一剎那,有多感動～我住的地方是小城鎮,要買到活跳跳的海鮮,一個禮拜只有1~2天,還要看老闆心情好要進哪些貨,為了慶祝這得來不易的花枝,我想起很久之前看過Jamie的一道食譜“茴香花枝義大利麵”,用想的味道就應該不錯,值得一試!
Jamie Oliver, one of the most well-known chef in UK. Comparing with Heston Blumenthal and Gordon Ramsay, Jamie's recipe is not fitting in the haute cuisine category, but is suitable for those beginner like ME. I read the recipe "spaghetti with squid" from Jamie's book "Jamie's Italy" ages ago and had an impression with the mix of squid and fennel. I could imagine the flavour fresh squid and aromatic fennel, it should be good! However, I finally found fresh squid from fish monger. I've decided to give it a try!
