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主頁  > 專欄  > Annie Leong Look & Cook 2010 年 01 月 26 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

燜燒牛油豆 西班牙香腸

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這是一道迎合生活節奏而產生的菜式,當我仍在倫敦時,差不多每晚都下廚,而且經常宴客。那個廚房雖然設備齊全,但貯藏的配料卻不及在港家裏的豐富。我無法在暫居地發揮出最佳狀態,在異地做甚麼好像也未能在香港時那樣得心應手。話雖如此,也要做些令人難忘的菜,故惟有弄些做法簡易,可以預先準備,然後放進雪櫃冷藏待用的菜式。最好是毋須長時間熬製湯汁,只以隨手拿來的簡單材料,便能做到色香味俱全。這食譜的靈感取自一個電視節目,節目中示範了一款傳統西班牙小食,是煙香腸慢煮牛油豆和番茄,這正好符合我的需求!

Editor's Note

「這道做法簡易,可預先準備的住家菜,最能迎合繁忙上班族的需要。

燜燒牛油豆西班牙香腸/Butter Bean and Chorizo Stew

材料 (4至6人份量)Ingredients(Serves 4-6)
乾牛油豆250克(9安士)250(9 oz)dry butter beans
4杯(1公升)4 cups(1 litre)water
牛油1湯匙(14克)14g(1 tbsp)butter
Dijon芥末1湯匙1 tbsp Dijon mustard
生西班牙香腸(切厚片)1包(500克)1 packet(500g)raw chorizo, cut into thick slices
鹹鯷魚柳3至4片3-4 salted anchovies
蒜頭(壓碎)5瓣5 colves garlic, crushed
洋葱(切粒)1個1 onion, diced
細甘筍(切粒)1個1 small carrot, diced
西芹(切粒)1/4杯1/4 cup celery, diced
罐頭番茄(瀝去茄汁)400g(14安士)400g(14 oz)tinned tomatoes, drained zest
橙(取橙皮)1個1 whole orange
白酒醋1湯匙1 tbsp white wine vinegar
清雞湯2杯(500毫升)2 cups(500ml)chicken stock
新鮮迷迭香(略切碎)1湯匙1 tbsp fresh rosemary, roughly chopped
黑胡椒大量Plenty of black pepper
紅辣椒粉1平茶匙 1 rounded tsp paprika
橄欖油2湯匙2 tbsp olive oil

製法

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1. 牛油豆用充足冷水浸過面,泡一晚。
Cover the butter beans generously with cold water and leave to soak overnight.
2. 翌日,將牛油豆的水分瀝去,然後加入4杯水、1湯匙牛油和1湯匙Dijon芥末,慢火煮約45分鐘,直至六成軟而尚未煮透。之後再瀝乾水分。
The next day, drain the beans and boil in 4 cups water with 1 tbsp butter and 1 tbsp Dijon mustard added. Simmer about 45 minutes until 60% soft but not completely cooked through. Drain.
3. 焗爐預熱至攝氏160度(華氏325度或煤氣爐3度)。西班牙香腸切厚片。
Prheat the oven to 160℃(325℉ or Gas Mark 3). Cut the chorizo into thick slices.
4. 在厚平底鍋裏放2湯匙橄欖油,以中火燒熱,加入西班牙香腸片,炒至香腸滲出油脂。用漏勺舀出西班牙香腸,油分留在鍋中。
Over medium heat, beat 2 tbsp olive oil in a heavy-bottomed saucepan. Add the sliced chorizo and fry until oil is rendered from the sausages. Remove the chorizo with a slotted spoon leaving the oil behind.
5. 洗去鯷魚的鹽,連同蒜蓉一同放入帶有西班牙香腸香味的油內,並將之炒至鯷魚融化。
Wash the salt off the anchovies, then fry with the crushed garlic in the chorizo-flavoured oil until the anchovies melt.
6. 將洋葱、甘筍及西芹加入鯷魚味的油內,炒至蔬菜滲透香味。
Now add the chopped onions, carrot and celery into the anchovy-flavoured oil, and fry until the vegetables are aromatic.
7. 加入西班牙香腸、橙皮及香草,拌勻。
Add the chorizo sausages, orange zest and herbs. Mix well.
8. 加入1湯匙白酒醋,以中高火稍為將白酒醋蒸發。
Add the white wine vinegar, and over medium-high heat, let it reduce a little.
9. 灑上紅辣椒粉,拌勻。繼而拌入已瀝去茄汁的罐頭番茄。
Sprinkle in the paprika; mix well. Follow with the drained, tinned tomatoes.
10. 加入清雞湯和牛油豆。
Now add the chicken stock, and butter beans.
11. 煮滾。毋須加蓋,慢火煮滾約15分鐘,不時攪拌,直至汁量減少。
Bring everything to a boil and simmer uncovered for about 15 minutes, stirring occasionally, until the sauce has reduced.
12. 將所有材料移至有蓋焗鍋裏,放入已預熱的焗爐焗約1小時45分鐘,或直至牛油豆煮腍,整鍋材料都香濃入味。
Put everything in a covered casserole and transfer to the pre-heated oven. Cook for about 1 hour 45 minutes or until the beans are cooked and the stew is rich and flavourful.
13. 先試味,以大量黑胡椒調味。菜做好後放過夜,第二天才翻熱,效果更佳。
Season to taste with plenty of black pepper. Best if you can leave the dish overnight and reheat the following day.

14. 翻熱牛油豆時,先將汁料逐漸收乾些少。混合1湯匙粟粉及2湯匙水,然後倒入鍋裏,令它變得較稠。配以脆皮麵包享用。
When reheating the butter beans, reduce the sauce a little ,and thicken with a mix of 1 tbsp cornstarch dissolved in 2 tbsp water. Serve with crusty bread.