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主頁  > 專欄  > Annie Leong Look & Cook 2009 年 11 月 23 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

燒春雞伴意大利香腸

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我是忠實的彭博電視(Bloomberg)擁躉,當我們養狗時,家中老闆甚至打算給牠起個名字叫「Bloomberg」,理由是我用了太多時間看彭博。可惜,這是一隻狗女,「Bloomberg」這個名字實在不太適合,最後牠叫做「Miss Muffin」。我最喜愛每早看Bernie Lo主持的新聞節目。其中一個精采環節是他邀請大廚Harlen,在中午時段前示範做菜。這道菜的靈感來自大廚Harlen,亦是Bernie Lo認為成本頗低的一道菜。在成本控制這方面我不能達標,但這確實是一道容易處理和味道相當吸引的菜式。

Editor's Note

「燒春雞曾幾何時被改良成紅極一時的港式快餐,梁太今趟選以西法烹調,令人尋回正宗食味。」

燒春雞伴意大利香腸 Spring Chicken with Italian Sausage Ragú

材料(2至4人份量)Ingredients(Serves 2-4)
意大利香腸2條2 Italian sausages
蒜頭(切薄片)4瓣4 cloves garlic, cut into thin slices
中型洋葱(切碎)1個1 medium onion, minced
紅椒(去籽,切粒)1/2杯1/2 cup red pepper, seeds removed and diced
西芹(切碎)1/4杯1/4 cup celery, minced
黑橄欖(切片)1/4杯1/4 cup black olives, sliced
法國黃油春雞2隻2 yellow French poussin(spring chicken)
2茶匙2 tsp salt
黑胡椒1至2茶匙1-2 tsp black pepper
麵粉1湯匙1 tbsp flour
白酒100毫升100ml white wine
濃牛肉燒汁1/2杯(125毫升)1/2 cup(125ml)beef gravy
雞湯1/2杯(125毫升)1/2 cup(125ml)chicken stock
意大利番茜(切碎)1/2杯+1/4杯1/2 cup + 1/4 cup chopped Italian parsley
橄欖油2湯匙2 tbsp olive oil
特級優質初榨橄欖油2湯匙2 tbsp top quality extra virgin olive oil

製法

看圖即煮/Method

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1. 春雞洗淨,用廚紙徹底抹乾。各沿背脊骨中間剪開,拆去背脊骨。
Dry the spring chickens with kitchen paper to remove any excess moisture. Cut open each chicken from the back by cutting through bones on either side of the back-bone. Discard the spines.
2.把雞反轉,雞胸向上,用手或重物壓平雞胸骨。
Flip the chicken over, spread and flatten the breastbone with your hand or a heavy object.
3. 手指擠進皮與肉之間,一直擠進至雞尾,令雞皮鬆開,雞腿部分亦皮肉分離,然後在雞皮下,每隻平均地擦上1茶匙鹽。
Slip your fingers between skin and flesh and work them towards the tail to loosen the skin. Free the skin from the legs as well. Then evenly season 1 tsp salt per chicken under the skin.
4. 猛火燒紅闊口平底鍋,放欖橄油2湯匙。燒香雞皮直至呈金黃色。
Heat 2 tbsp olive oil in a heavy-bottomed saute pan over high heat, and sear the skin of the chickens till golden.
5. 雞放在烤盤上,雞皮向上,放進預熱至攝氏200度(華氏400度、煤氣6度)的焗爐焗23分鐘或直至全熟。
Roast the chickens skin-side up in a preheated oven of 200℃(400℉ or Gas mark 6)for 23 minutes or until done.
6. 去掉意大利腸腸衣,腸肉略切成件。
Take skin off the Italian sausages and roughly chop them up a little.
7. 在平底鍋裏炒意大利腸,直至滲出油脂。加入洋葱碎炒香,再放紅椒粒。
In a saute pan, saute the Italian sausages until oil is rendered. Then add the minced onion, and saute until fragrant. Add the diced red pepper.
8. 加入1/4杯西芹和蒜片,兜勻炒香。
Add 1/4 cup celery and then the sliced garlic; saute thoroughly and until fragrant.
9. 撒上1湯匙麵粉,徹底拌勻。灒入白酒,煮至白酒收乾。
Sprinkle in 1 tbsp flour, stir to mix thoroughly. Splash in white wine and let it evaporate.
10. 加入雞湯,以大量黑胡椒調味。用雞湯燜意大利腸,直至氣味香濃,醬汁逐漸收乾。
Now add chicken stock; season with plenty of black pepper. Braise the sausages in the chicken stock until flavourful and the sauce is reduced.
11. 放入1/2杯意大利番茜碎和黑橄欖片,拌勻。
Add 1/2 cup chopped Italian parsley and the sliced black olives; mix well.
12. 加入濃牛肉燒汁,直至醬汁收乾變稠。
Now add the beef gravy and reduce the sauce until it is thick and concentrated.
13. 把雞一開為二,分別放上碟。
Carve the chicken into halves and arrange on individual serving plates.
14. 用匙將意大利腸和醬汁燒在雞上,灑上特級優質初榨橄欖油,撒上剩餘的1/4杯意大利番茜碎。配以薯蓉、烤薯或番紅花飯享用。以烤過的車厘茄作裝飾。
Spoon the braised sausage and gravy onto the chicken. Drizzle with top quality extra virgin olive oil. Garnish with the remaining 1/4 cup chopped Italian parsley. Serve with mashed potatoes, roast or saffron rice. Decorate with slow-roasted cherry tomatoes.

貼士/Tips

  1. 視乎你所選擇的香腸,炒的時候有些會滲出很多油,便需要瀝去多餘的油分。
  2. 炒的技巧是非常重要的。每加入一種材料時,都要炒至香氣四溢才放入另一種材料。你的耐力將為你帶來一道味覺和口感都富有層次的菜式。
  1. Depending on the type of sausage you choose, some may render a lot of oil during frying. You may need to drain off the excess oil.
  2. The sauteing technique is most important. Add each ingredient in turn and fry each until fragrant before adding the next one. Your patience will be rewarded as you will have created complex layers of flavours and aromas.