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主頁  > 專欄  > Annie Leong Look & Cook 2012 年 12 月 04 日

梁許安璞

梁許安璞(Annie Leong)於2005 年4 月開始撰寫這個專欄,隨後更出版了《安璞.滋味.知美》及《安璞.滋味.知緣》兩本烹飪書。憑着她對食物的極端執着與狂熱,對任何菜式都鍥而不捨地解構烹調技巧及製作完美食譜,深得忠實讀者的擁護。梁太於2007年10 月成立了www.cookwithannnie.com 網站,透過網站的討論區,與會員直接互動,交流各式各樣的題材、疑問和意見,也為她帶來更多刺激的新方向。梁許安璞熱情傾注的非凡入廚之旅,就只等你開卷一讀! annie.leong@singtaonewscorp.com

Ray Tang創意迷你 英式早餐(上)

時至今天,早點的款式已是應有盡有,但對Ray Tang(上圖)來說,不折不扣的英式早餐,色香味俱全,口感撩人,卻始終叫人難捨難離。一覺醒來,鮮磨咖啡、出爐多士、肉腸煙肉等陣陣香氣,撲鼻而來,試問能夠讓睡意全消的,除了英式早餐外,還有甚麼更美妙的方法?享用正統的英式早餐,的確是人生一大快事,但是要下廚炮製的話,可要考考功力。如果你想煙肉煎得香脆,肉腸金黃適中,番茄片片結實,不致水汪汪的,有了Ray這套烹調步驟,英式早餐就一點難度也沒有。

Annie Leong梁許安璞
梁許安璞(Annie Leong)經過七年努力不懈地精深鑽研食譜、撰寫專欄和烹飪書後,近日作出新突破。她一直對新事物都充滿好奇,新知新思常為其帶來無窮樂趣,故在今輯專欄內,將會與讀者分享她對旅遊、文化、消閒、寵物,以至健康生活等範疇的所見所聞。當然,她仍會繼續推出她積累多年經驗和探訪所得,並經多番嚴格反覆測試的全新食譜。希望各位讀者喜歡這新一輯呈獻的新一頁,同時也歡迎大家給予意見交流。
annie.leong@singtaonewscorp.com

新意迷你英式早餐Ray Tang's Deconstructed Mini English Breakfast

材料Ingredients
英式鬆餅 1/2片 1/2 piece English muffin 15g
法式牛油(淡鹹味) 15克 French butter (slightly salted)
士多啤梨果醬 1湯匙 1 tbsp strawberry jam
英式肉腸 1/2條 1/2 English Banger Sausage
煙肉 1片 1 slice streaky bacon
中型蘑菇 2隻 2 medium-sized mushrooms
番茄厚片 1片 1 thick slice tomato
金文拔芝士厚片(或足以包裹整份餐的份量) 3片 3 thick cuts Camembert cheese (or enough to wrap over the stack)
Marmite酵母醬 1湯匙 1 tbsp Marmite
中型有機雞蛋 1隻 1 medium-sized organic egg
煙燻鹽(或海鹽) 少許 pinch smoked salt(or sea salt)
Piment d'espelette巴斯克紅辣椒或cayenne卡宴紅辣椒 少許 pinch piment d'espelette or cayenne pepper

註:預熱傳統焗爐(無風扇式)至200°C (400°F 或煤氣 6度),烤架放在中間靠底層。

P.S. Preheat conventional oven (without fan) to 200°C (400°F or Gas Mark 6). Make sure the oven rack is in the lower middle position.

Preparation準備 極脆餅底 / Fiendishly Crispy Base

Step 1
英式鬆餅分成兩半,各用3吋圓形模出。每片塗上淡鹹味法式牛油,邊緣塗多一些會較脆口。將圓餅放在烤架上,焗8至10分鐘至香脆。
Split the English muffin into halves. Cut each half with a 3" round mould. Spread the slightly salted French butter on the muffin rounds, with more butter on the edge to make it crispy. Place on tray and put into the oven for 8-10 minutes until the muffin is crispy.

甘香肉腸和煙肉 / Sizzling Sausage and Bacon

Step 1
香腸直切成半吋厚,每邊割3刀以免捲曲。
Cut the sausage diagonally into 1/2-inch thick slices. Make 3 incisions on each slice of the sausage to prevent it from curling.
Step 2
煙肉對叠,切成3份。
Double up the streaky bacon and cut into 3 sections.
Step 3
煎鍋上灑一點油,先煎煙肉。盡量將油分煎出,令肉香脆,並留足夠油分炒香腸和蘑菇等其他材料。放入香腸片,與煙肉一起同炒至焦黃,以增加香味。
Spray oil onto a frying pan. Fry the cut bacon first. Render as much oil from bacon as possible to make it crispy, with enough left to fry the remaining ingredients i.e., sausage, mushroom, etc. Now add the sliced sausage and fry together with the bacon until slightly brown; this enhances the flavor.
Step 4
香腸和煙肉放在廚紙上吸走多餘油分。
Place bacon and sausage slices on kitchen paper to blot excess fat.

美味番茄和蘑菇 / Tasty Tomato and Mushroom

Step 1
英式鬆餅分成兩半,各用3吋圓形模出。每片塗上淡鹹味法式牛油,邊緣塗多一些會較脆口。將圓餅放在烤架上,焗8至10分鐘至香脆。
Split the English muffin into halves. Cut each half with a 3" round mould. Spread the slightly salted French butter on the muffin rounds, with more butter on the edge to make it crispy. Place on tray and put into the oven for 8-10 minutes until the muffin is crispy.
Step 2
選一個中型結實的番茄,切出一厚片,番茄籽必須完好保留(若除去籽,番茄會塌下。)
Select a medium-sized, firm tomato. Cut a thick slice; make sure to keep the seeds. (If seeds are removed, the tomato will collapse.)
Step 3
用原鍋油高溫略煎番茄片,每面約30秒。這樣既能保存番茄的鮮嫩爽脆,也增添煙燻香味。
In the same frying pan, quickly fry the tomato slice over very high heat, say 30 seconds on each side. This is to keep the tomato almost raw, crisp and at the same time attain a slightly smoked flavor.

幼滑雞蛋 / Creamy Egg

Step 1
取另一清潔煎鍋,注入食油至剛好填平鍋面,燒熱至冒煙。先將雞蛋打入碗內,再慢慢倒入熱鍋中。
In a clean, cold pan, add enough oil to coat the pan, and heat to smoking temperature. Crack egg into a bowl first then slide into the hot pan.
Step 2
隨即移離火爐,以免邊緣起泡,收慢火,再煎至蛋白稍為凝固而蛋黃仍生即可。
Immediately remove pan from heat to avoid bubbles forming along the edges. Turn heat down to simmering and slow-fry until the egg white firms up slightly and yolk still runny.
Step 3
用3吋圓形模切出煎好的雞蛋。
Cut the fried egg with a 3" round mold.

Ray 現代化廚房Ray's Modern Kitchen

噴油壺、竹夾等等各式烹飪愛好者的實用廚具,Ray的現代化廚房內均一應俱全,圖中只為極小部分的「好幫手」。最教人折服、不得不視他為「專業自家主廚」的鐵證之一,非廚房內配備的「是日餐牌」(Daily Menu)莫屬。