| 时间 | 英文 | 中文 |
|---|---|---|
| [00:34] | I’m gonna do a whole load of barbecue action today. | 今天我要做各种不同的烧烤 |
| [00:36] | Barbecuing is absolutely brilliant. | 烧烤棒极了 |
| [00:38] | It’s my favourite way to cook above or beyond anything. | 这是我最爱的烹饪方式 远胜于其它 |
| [00:41] | Being outside, the smells, wood, charcoal, you know, | 来到户外 木头焦炭燃烧的味道 |
| [00:45] | all of that business, the flavour that it gives your food, | 这些都给予食物特殊的风味 |
| [00:47] | a bit of meat, salt, pepper and the barbecue flavour, | 来点肉 加点盐 胡椒和烧烤调料 |
| [00:50] | is genius. | 爽翻了 |
| [00:51] | What I’m gonna do today is | 今天我要把 |
| [00:52] | go through all the bits of barbecuing, doing it properly, | 各种烧烤试个遍 好好做 |
| [00:55] | and this in particular is a real favourite of mine. | 这边是我的最爱 |
| [00:58] | All it is a roasting tray. | 其实它就是个烤盘 |
| [00:59] | I’ve just got one of my big roasting trays | 我拿来了最大的烤盘 |
| [01:01] | and I just use a cake rack, you know, to cook everything on, | 还有一个烤架 把所有食材放上去烤 |
| [01:05] | and I just literally put that on top like that. Fantastic. | 只需把烤架像这样架在烤盘上 完美 |
| [01:08] | I’m gonna cook on this today | 今天要烤的食材 |
| [01:10] | a whole load of seafood. | 是一大堆海鲜 |
| [01:11] | So I’ve got prawns, | 这儿有对虾 |
| [01:12] | langoustines, razor clams, | 海螯虾 蛏子 |
| [01:15] | I’ve got a whole mixture of stuff here. | 各种各样的食材 |
| [01:17] | I want to get some smoke action going, | 现在我要弄点烟味出来 |
| [01:19] | so a few little bits of, | 所以得来点 |
| [01:20] | you know, wood, some dry sort of leaves, all that sort of business, | 木头 干叶子等等能够引火的东西 |
| [01:25] | just on the barbie sort of like that, | 像这样放上去 |
| [01:27] | that’ll create a nice bit of smoke. | 就能生出像样的烟来 |
| [01:29] | I’ve just pruned a little bit of bay leaves which they sort of, | 我剪了一些月桂叶 |
| [01:32] | there’s oil in them so they sort of go up quite nicely. | 叶子里含油 比较容易点着 |
| [01:36] | So we get that on there. | 把烤架盖上 |
| [01:37] | Give it a little bit of a blow, blow. | 再吹几口气儿 |
| [01:41] | And then let’s get our langoustines on the bottom. | 现在把海螯虾铺在最底层 |
| [01:44] | Razor clams can go on the bottom, too, | 蛏子也可以放到最底层 |
| [01:47] | a few prawns, and let’s build the mussels in and around. | 几只对虾 再到处放点贻贝 |
| [01:51] | Clams like this. | 蛤蜊这么放 |
| [01:54] | And you can see the smoke coming up now, | 现在烟已经冒出来了 |
| [01:56] | brilliant, we’re loving all of that. | 真好 人见人爱 |
| [01:58] | Get yourself a Pyrex bowl, | 去弄个派莱克斯玻璃罩来 |
| [02:00] | Pyrex is heat-proof, heat-treated, | 这种玻璃经过热处理 能够耐高温 |
| [02:02] | and you can gather that around like this. | 用玻璃罩罩住食材 |
| [02:04] | Can you see all that smoke? | 看到这些烟了吗 |
| [02:06] | And what’s gonna happen is all of those | 接下来呢 |
| [02:08] | lovely shellfish, the langoustines, the razor clams | 这些可爱的贝壳 对虾 蛏子 |
| [02:10] | are just gonna be cooking away nicely. | 都会变成美味大餐 |
| [02:13] | But smoking. You’re gonna impart | 但必须有烟 |
| [02:14] | that beautiful flavour of smoking. | 烟熏的美味必不可少 |
| [02:15] | So that, dead simple, | 就像这样 超级简单 |
| [02:18] | bit exciting, bit different, | 有些刺激 有些与众不同 |
| [02:19] | it’s gonna be top-drawer. | 但味道绝对是最顶级的 |
| [02:22] | Now, to go with it, | 与之相搭配 |
| [02:23] | I’m gonna do a dressing, an equivalent of a dressing. | 我要做点调料 或者说起到调味作用的东西 |
| [02:26] | So I’m thinking shellfish, I’ve got to be light but | 我认为贝类的烹饪 一定要以清淡为主 |
| [02:29] | I can also be a little bit kicky, | 但也可以活泼点 |
| [02:31] | so chop up some herbage first, | 首先切些香草 |
| [02:33] | parsley, fennel tops, mint, | 欧芹 茴香 薄荷 |
| [02:35] | and you can just use a knife, | 用小刀切就完全可以 |
| [02:36] | or I’m using a Mezzaluna, just to chop these little mammas up. | 我使用的是半月形刀 能切得更细碎 |
| [02:42] | Bit of chilli, seafood, works really, really well. | 海鲜加点辣椒会非常美味 |
| [02:45] | Cut the chilli – sort of, | 把辣椒切碎 |
| [02:48] | probably just use half of it, really | 只需要用上一半 |
| [02:50] | and then just chop the chilli into the herbs. | 把切碎的辣椒混合进香料之中 |
| [02:53] | There’s something about chopping them into each other | 将所有这些混在一起切碎 |
| [02:55] | which I think sort of helps along the flavour a little bit. | 味道会更加浓郁 |
| [02:59] | A little bit of lime zest will not do anything | 撒上一丁点儿酸柠皮 |
| [03:02] | apart from just help the story. | 会产生更好的效果 |
| [03:03] | You know, you get that kind of lemonadey, limey sort of flavour. | 有些好似柠檬水酸滋滋的口感 |
| [03:09] | And once you’ve done that, you can chop that into it as well. | 这一步完成后 也将其混入一并切碎 |
| [03:16] | I want to brush this into the bowl. | 把这些拨进盆里 |
| [03:19] | So just squeeze some nice lime juice in here. | 挤点酸柠汁 |
| [03:23] | Extra virgin olive oil, three to one. | 倒入特级初榨橄榄油 三比一的比例 |
| [03:26] | We want the lime to be a little bit too acidic, | 我想更加突出柠檬的酸味 |
| [03:29] | cos once we get all the fish in there and the fish juices, | 因为鱼烤出的汁 |
| [03:31] | it’ll kick it back down again. | 会将酸味稀释 |
| [03:33] | Right, that’s brilliant. So, what we can do | 好极了 接下来 |
| [03:35] | is, if we look back down here now on the lovely seafood, | 该看看美味海鲜进展如何 |
| [03:39] | I think now we can actually remove bowl | 现在可以把玻璃罩移开 |
| [03:43] | and we can start being intelligent | 好好审视一下 |
| [03:45] | about who’s open and who’s not. | 哪些张口了 哪些还没有 |
| [03:50] | They’ve had their little smoke session for about three, four minutes… | 烟熏过程已经进行了差不多三四分钟 |
| [03:57] | So I’m just going to pull off | 现在把烤过的 |
| [03:59] | all these shellfish now that are cooked. | 贝类装盘 |
| [04:01] | It’s lovely just to watch them opening up. | 光是张口的样子就让人垂涎欲滴 |
| [04:04] | See that lovely juice coming out? | 看到没 美味的汁液都烤出来了 |
| [04:05] | That juice is what we’re cherishing, really. | 最宝贝的就是这些汁液 |
| [04:10] | I mean, just look at that. | 瞧瞧它们 |
| [04:11] | I’ve got hot seafood, I’ve got the juices from all the shellfish, | 滚烫的海鲜 加上贝壳烤出的汁水 |
| [04:14] | I’ve got that lovely fresh dressing which is slightly limey. | 还有新鲜爽口略带酸味的调料 |
| [04:19] | You don’t have to do much more than that. | 这就已经足够完美 |
| [04:21] | Absolutely delish. | 绝对的美味 |
| [04:23] | You know, this is a brilliant, brilliant thing to do at a barbie, | 户外烧烤这么弄堪称绝妙 |
| [04:26] | that is unusual, it’s unpredictable, | 不同凡响 出乎意料 |
| [04:30] | it’s a delicious, cool little dish which I’m really, really proud of. | 很美味 令我满心自豪的一道美味 |
| [04:50] | Right. So I’ve got my herbs, | 好 需要的香料都到手了 |
| [04:52] | I’m gonna make a beautiful barbecue sauce. | 我要开始制作美味的烧烤酱 |
| [04:54] | Barbecue sauce is generally sort of ribs, | 烧烤酱通常用于搭配烤肋排 |
| [04:58] | you know, and chicken thighs maybe, | 或者搭配烤鸡腿 |
| [05:00] | and I suppose I just want to | 但在这里 |
| [05:04] | show you that it can be a lot more. | 我要告诉你远不止此 |
| [05:06] | You can barbecue sauce anything, | 烧烤酱对任何食材都适用 |
| [05:09] | so, and I’ve got a whole leg of lamb, | 这里我拿了整只羊腿 |
| [05:12] | and there ain’t no mucking about with that. | 没啥奇怪的吧 |
| [05:14] | I’ve got the ribs absolutely, because they’re a winner. | 当然还有排骨 它们是必不可少的 |
| [05:17] | I’ve got a chicken that I’ve basically just cut down the carcass, | 我拿了只清理过的整鸡 |
| [05:20] | but you can use a pair of scissors, | 其实一把剪刀就够了 |
| [05:22] | and opened it out like a book. | 像打开书本一样把它剪开 |
| [05:24] | So what we do is getting a knife | 接下来用刀 |
| [05:25] | and we very crudely cut through the thigh | 毫不客气地把鸡腿肉割开 |
| [05:28] | and the leg right to the bone. | 切到骨头的位置 |
| [05:31] | That way, it’ll let the heat in | 这样热度就能到达内部 |
| [05:32] | and the flavour of the barbecue sauce in | 烧烤酱也容易渗透进去 |
| [05:34] | and it’ll give you some nice crispy bits around the leg. | 而且这样烤制鸡腿会香脆可口 |
| [05:37] | With the lamb, what I’m gonna do is | 羊腿呢 我要在它上面 |
| [05:39] | score about a centimetre deep from the top to the bottom, | 从头至尾切出一厘米深的口子 |
| [05:43] | and, again, this is to create sort of more surface area | 同样也是为了增大表面积 |
| [05:47] | and also when you cook it, it’s gonna concertina out | 烤制后 整个羊腿会膨胀开来 |
| [05:49] | and you’re gonna get the flavour in these little bits here. | 味道会从这些切口中渗透进去 |
| [05:52] | You’ll get that lovely crispy outside, flavour in there, | 最后会烤出外皮焦脆 内里鲜美的效果 |
| [05:55] | and the meat towards the bone will be much more sweet and silky. | 靠近骨头的肉会更加甜美柔滑 |
| [05:59] | So I’m gonna use about four or five cloves that | 接下来在研砵里放上 |
| [06:03] | I’m just gonna put in the pestle and mortar. | 四至五颗丁香 |
| [06:06] | Right, really important spice in this. | 很好 至关重要的香料 |
| [06:08] | I want about a teaspoon heaped of cumin, so get that in there. | 再往里面倒入一茶匙孜然 |
| [06:15] | I want about two tablespoons of fennel seeds, | 两大勺茴香籽 |
| [06:20] | right, lovely and fragrant, | 看到没 香味扑鼻 |
| [06:21] | really good with red and white meats, and then | 配合红白肉味道出奇地好 然后 |
| [06:27] | I want a big, big generous sort of teaspoon of black pepper | 再加上一大茶匙黑胡椒 |
| [06:34] | and two or three teaspoons of salt. | 两三茶匙的盐 |
| [06:38] | Now, what I want to do is just bash all of that up, crack it. | 随后把所有调料敲打碾碎 |
| [06:44] | The thing is, there’s nothing quite like doing this, | 自己动手捣碎调料的快感 |
| [06:46] | when you bash up spices, you know. | 简直无与伦比 |
| [06:49] | If you buy it already sort of pre-ground, they’re sort of stale, | 如果买现成的调料 就已经不新鲜了 |
| [06:52] | like when you have a packet of cereal open for a couple of weeks | 就像是已经打开几星期的麦片 |
| [06:54] | and then it just tastes miserable. | 一点也不好吃 |
| [06:56] | Right, I’m absolutely fine with a few whole ones, cracked ones, | 好了 有几颗没磨碎也没关系 |
| [07:02] | that’s what we’re looking for, | 到这种程度就行了 |
| [07:03] | nice sort of floury spice base there, dead simple. | 现在已经变成了调料粉 非常简单 |
| [07:07] | Now, let’s get the chicken out. | 把鸡肉拿出来 |
| [07:09] | So get your spices in there. | 铺上一层刚捣好的调料 |
| [07:12] | I want to get a bit of herbage going, | 为了增加些香料的芳香 |
| [07:13] | I want a big handful of rosemary, | 再加入一大把迷迭香 |
| [07:16] | good with all the meats, fantastic. | 肉中混入迷迭香的味道棒极了 |
| [07:19] | I’ve got bay leaves, sort of ten or so | 再加点月桂叶 十片左右 |
| [07:21] | nice fresh bay leaves in there like that. | 新鲜月桂叶这样铺上去 |
| [07:24] | And then I want to get some thyme, | 加点百里香 |
| [07:26] | pull all those lovely tips off, | 把叶子摘下来 |
| [07:28] | get them in there. | 放到盘子上 |
| [07:29] | And then garlic, a whole bulb, | 还有一整头大蒜 |
| [07:32] | and then I want the zest of one orange, | 一颗橙子的皮 |
| [07:35] | just peel it off. Brilliant flavour in the orange. | 把皮削下来 橙皮风味极佳 |
| [07:40] | And just chop it up… | 将其切碎 |
| [07:46] | Not bothered about some big bits, not bothered about the skin, | 别在意有大有小 有皮也没关系 |
| [07:49] | right, cos it’s all gonna fall off on the barbecue. | 因为待会烧烤时皮会自动脱落 |
| [07:53] | And it would have done its work by then. | 到时它们就功成身退了 |
| [07:56] | Pick it up, | 将弄好的香料 |
| [07:57] | in there with the bay and the fennel seeds, | 跟月桂叶和茴香籽倒在一起 |
| [08:00] | great, great flavours. | 绝世好调料 |
| [08:02] | Smoked paprika, bit of a win-win | 熏制辣椒粉 只要是烧烤 |
| [08:05] | as far as your barbecue’s concerned. | 加点辣椒粉准没错 |
| [08:07] | I want four heaped teaspoons in there. | 加上四满勺 |
| [08:10] | That lovely smoked paprika gives it that | 加入辣椒粉后 |
| [08:13] | completely different dimension, brilliant. | 味道就完全不同了 很棒 |
| [08:15] | And then I want to use half a bottle of cheap balsamic vinegar. | 倒入半瓶香醋 |
| [08:22] | Right, what I need to add to that is my orange juice. | 还需要来点橙汁 |
| [08:27] | Just squeeze in that orange juice, | 像这样挤出来就行 |
| [08:29] | and then this is where it all starts | 接下来这一步 |
| [08:31] | getting a little bit touchy for me. | 就有点棘手了 |
| [08:33] | Get your organic ketchup and put a whole bottle in. | 倒入整瓶的成品有机番茄酱 |
| [08:37] | You can put passata in there or whizzed up | 你可以用意式番茄酱 |
| [08:39] | tinned tomatoes if you want, but it just | 也可以选择罐装番茄 |
| [08:41] | hasn’t got the stickiness and the clagginess. | 但不会这么粘稠 |
| [08:43] | Then all I’ve got to add to that is extra virgin olive oil, | 还得倒入特级初榨橄榄油 |
| [08:46] | about eight tablespoons. | 差不多8大勺 |
| [08:49] | What I love about this is using the cloves, | 这份调料中我最喜欢的是 |
| [08:51] | the fennel seeds, the cumin, the smoked paprika. | 使用丁香 茴香 孜然 辣椒粉 |
| [08:54] | The lovely fragrance of bay, rosemary, thyme, | 月桂叶 迷迭香和百里香的香味 |
| [08:56] | you know, this is what’s making something really beautiful, | 融合在一起的那种美味 |
| [09:00] | and when you’re eating it, the flavours change in your mouth. | 放到嘴里 味道便会在口舌中千变万化 |
| [09:03] | Let’s have a taste. | 先来尝尝 |
| [09:06] | It’s really good. | 真好吃 |
| [09:09] | So all I have to do now is rub it, give it a really good rubbing. | 现在要做的就是涂抹调料 涂抹均匀 |
| [09:13] | And that’s what flavour’s all about, get that in there. | 滋味就这样渗进去 切口里面也来点 |
| [09:16] | We’re not mucking about, straight in there, | 把调料直接抹进去 |
| [09:17] | get your fingers in there and massage it. | 把手指插进去慢慢捏 |
| [09:20] | And then the next one is the chicken. | 下一个轮到鸡肉 |
| [09:22] | Get that sauce and rub it all over, | 将其涂满酱料 |
| [09:25] | under the legs, the breasts, the wings, turn it around. | 鸡腿 鸡胸 鸡翅都抹上 翻过来 |
| [09:30] | Lovely. And then we’ve got our ribs, | 很好 再来腌排骨 |
| [09:33] | which just need to be literally turned over. | 得整个翻过来 |
| [09:36] | And that ketchup, dare I say, just gives it | 我敢说就是那些番茄酱让酱汁 |
| [09:38] | that consistency of like, | 变得粘稠 好像在说 |
| [09:39] | “Stick to me. Stick to me, baby.” | “宝贝儿 来呀 黏住我” |
| [09:42] | So what I want to do is cook these for an hour and a quarter. | 我想把这些烤个75分钟左右 |
| [09:46] | That means that the flavour really permeates, | 让肉充分入味 |
| [09:49] | and then also it’s a job done, a job out of the way, | 在烤制的过程中你还能干别的 |
| [09:52] | you can get on with drinking beer and lighting barbecues, | 你可以边喝啤酒边准备烧烤用火 |
| [09:55] | and rest assured that when you do put that on the barbecue | 在一旁放心地歇着 因为当肉搬上烤架后 |
| [09:58] | and it’s gone gold and crisp, | 必定会表皮金黄 外焦里嫩 |
| [10:00] | there’s none of this kind of, is it cooked, isn’t it cooked? | 完全不必担心熟了还是没熟 |
| [10:02] | All I have to do now is tin foil up. | 现在只需用锡纸包上 |
| [10:06] | So the tip is, put this in an oven | 诀窍在于 把它放入烤箱 |
| [10:08] | for about an hour and a quarter | 烤制75分钟 |
| [10:11] | at about 180. | 温度调到180度 |
| [10:16] | I’ll come back to it, | 待会儿回来 |
| [10:16] | I’m gonna go and light the barbecue. Brilliant. | 我先出去点火 妙极了 |
| [10:32] | Right. So I went to an antique shop the other day | 几天前我去了家古董店 |
| [10:34] | and I was having a little root around | 在店里逛了逛 |
| [10:35] | and there was quite a lot of old junk there, | 发现有很多老古董 |
| [10:37] | and under sort of a leaning door, | 然后再一扇歪歪斜斜的小门下面 |
| [10:39] | I saw this little key poking out, | 我看到一把插着的钥匙 |
| [10:42] | and then I sort of had another look and I turned it around | 我又好好打量了一番 把这个转过来后 |
| [10:45] | and I saw this bit, | 就看到了这个 |
| [10:45] | and I thought, “What’s that?” | 我当时想 “这是什么” |
| [10:47] | And then next to it was that. | 旁边放着这玩意儿 |
| [10:51] | And I realised it’s a spit roaster, an old spit roaster, | 我突然意识到这是个古老的烘焙转杆 |
| [10:54] | and it, you know, it’s got to be over 100 years old. | 铁定有至少一百年的历史 |
| [10:58] | And then I wound up the key cos it’s, you know, | 我转动了几下钥匙 |
| [11:00] | it’s obviously mechanical | 显然 这是个机械装置 |
| [11:04] | and wind-up, and inside, | 需要上发条 |
| [11:06] | I opened it and I was like, it was all perfectly brassed | 打开后我发现里面是精致的黄铜 |
| [11:09] | and beautiful and everything worked, | 非常精巧 所有部件都完好无损 |
| [11:11] | look at everything moving, all the little gadgets, | 看看它还在转动 这些小零件 |
| [11:13] | a little bit old hand-cut, | 是那种老式的手工制品 |
| [11:15] | absolutely beautiful. | 非常精致 |
| [11:16] | I haven’t actually used it yet. | 我还没用过呢 |
| [11:19] | But you put your little spike on here, take this to the end, | 但是把这个转杆插上 滑到末端 |
| [11:23] | do it up and then you put your leg of lamb | 拧紧 然后把羊腿插上去 |
| [11:26] | or your chicken sort of on here | 或是鸡肉什么的都行 |
| [11:29] | and you can see how very slowly this is moving around, | 就能看到转杆缓缓地转动 |
| [11:32] | but that’s a perfect speed | 但这缓慢的速度 |
| [11:34] | for a bit of meat over some little cinders. | 对于炭火烤肉来说非常合适 |
| [11:36] | And although that’s a one-in-a-million find, | 虽然买到这个东西是我走了狗屎运 |
| [11:38] | you can get spit roasters on the internet | 但你们能够在网店 |
| [11:40] | or really good independent cooking shops. | 或者厨具专卖店买到烘焙转杆 |
| [11:42] | And, you know, spit roasting is mega. | 用烘焙杆烤肉简直棒极了 |
| [11:46] | Because as the fat comes out | 因为经过烘焙后 |
| [11:47] | of a chicken or the lamb | 鸡肉 羊肉 其他禽类 |
| [11:48] | or whatever it is, | 各种野味 不管烤什么 |
| [11:49] | the birds, the game, as the fat’s melting and going crispy, | 油脂会慢慢渗出 外皮渐渐变得酥脆 |
| [11:53] | it’s sort of melting around itself | 油脂会随着转动流遍全身 |
| [11:54] | and it’s sort of like self-basting, | 像是给自己抹油一样 |
| [11:56] | and that is a genius way to cook stuff. | 用这种方法烘烤再好不过 |
| [11:58] | So I’m gonna give this it’s maiden trip today. | 今天我要让它踏上处女之行 |
| [12:03] | Hopefully, it’ll work. | 希望能派上用场 |
| [12:11] | Right, barbecue’s cool. Got my lovely meat out of the oven. | 烤肉已经好了 我把肉从烤箱里拿出来 |
| [12:15] | Erm, I’ve gone for it and I’ve dug a little trench | 做好了大胆尝试的准备 挖了个坑 |
| [12:18] | and I’ve got this spit roast, | 把烘焙转杆安起来 |
| [12:20] | I’m not sure if it’s gonna work or not. | 还不知道能不能用 |
| [12:21] | And then over here you need to control the heat. | 但在这边你得自己控制火候 |
| [12:24] | You can’t just go… When you cook food on the hob, | 不得马虎 当你使用铁架 |
| [12:26] | gas hob or a roasting oven, | 瓦斯炉 烘焙炉时 |
| [12:28] | you don’t just put it on full whack all the time. | 没法像电烤箱一样调好时间离开 |
| [12:30] | So, what I do to control it, is I get my coals | 为了能够控制火候 我弄来一些煤 |
| [12:33] | and I have a few scattered coals here, | 这里是分散的煤块 |
| [12:36] | and then I push it up to a pile here, right? | 我把它们聚成一堆 |
| [12:40] | And that’s your really searing, fast, hot, | 这样火势很大 温度很高 |
| [12:42] | you know, little thin steaks, tss, tss, a couple of minutes, | 那些薄的牛排几分钟就会开始滋滋作响 |
| [12:45] | and then things like sausages you can start there for 45 seconds | 像香肠之类的 你可以先用大火烤45秒 |
| [12:49] | and then just move them down to the middle, to the slightly cooler end, | 然后移到中间 再移至火势小的一端 |
| [12:53] | and that way you have crisp on the outside, | 这样就可以让食物外表焦脆 |
| [12:54] | nice and golden and cooked through. | 色泽金黄 并且烤得熟透 |
| [12:56] | So, hot, cool. | 温度这边高 这边低 |
| [12:58] | Doesn’t matter what barbecue you’ve got, | 无论烤什么 |
| [13:00] | tall to low coals and then you’re in control, right? | 炭堆从高到低 火候就很容易控制 |
| [13:04] | Ok. Before getting to the meat, | 好了 在烤肉之前 |
| [13:06] | I’m gonna give you a quick little recipe. | 先教你们一个简单的食谱 |
| [13:08] | Get a cross cut three quarters way down into an onion. | 在洋葱上切十字 切到四分之三的部分 |
| [13:12] | Open it up. Put a little bit of rosemary, thyme in there | 把它掰开 放入一些迷迭香 百里香 |
| [13:16] | and then just a little wadge of butter | 再加上一点黄油 |
| [13:21] | like that. A pinch of salt, pepper | 就像这样 一小撮盐 胡椒 |
| [13:24] | A little bit of tin foil, | 撕些锡纸 |
| [13:27] | wrap it up like a jacket potato | 把这个包得像个土豆 |
| [13:29] | Straight into ashes, | 直接扔到炭里 |
| [13:31] | and it will be delicious. | 就可以变得很美味 |
| [13:32] | And then also just cos you’re barbecuing, | 即便是烧烤 |
| [13:34] | doesn’t mean you can’t steam or boil. | 你也可以进行蒸煮 |
| [13:37] | You get yourself some nice greens. | 准备一些新鲜的绿色蔬菜 |
| [13:38] | Why wouldn’t you want nice greens when you’re having a barbecue? | 烧烤为什么不能想吃点绿色蔬菜呢 |
| [13:40] | Rip ’em up, get a little bit of tin foil. | 把它们折断 拿张锡纸 |
| [13:45] | Just fold it over like this, | 像这样折起来 |
| [13:46] | just fold it over that. | 往那边折起来 |
| [13:48] | And give it a good pinch, | 把边缘捏牢 |
| [13:49] | and what you’re left with is like sort of a charred envelope, | 就像个皱巴巴的信封一样 |
| [13:53] | and then in there salt, pepper, bit of olive oil. | 放入盐 辣椒粉 一些橄榄油 |
| [13:58] | Right, shake it all about, get yourself some lemon, | 好了 摇匀 加些柠檬汁 |
| [14:02] | put the whole lemons in there as well and then just close up | 把整个柠檬也放进去 裹起来 |
| [14:06] | and pinch in. That’ll go onto the barbecue. | 捏紧 然后放在烤架上 |
| [14:09] | And after about four, possibly five minutes turning it over, | 四五分钟之后 翻个面 |
| [14:12] | that’ll steam and wilt and it’ll be delicious. | 经过蒸气加热后会变软 香嫩可口 |
| [14:14] | And then my meat here, which smells and looks incredible. | 这就是刚烤好的肉 香味色泽都棒极了 |
| [14:19] | All I do is dip it in the sauce and the marinade | 我只需要给它蘸足酱汁 |
| [14:24] | and put it on the barbie. | 然后放在烤架上 |
| [14:27] | And the same for this one here, on the barbie. | 这块也一样 放到烤架上 |
| [14:31] | With my chicken, exactly the same. | 鸡肉也是一样 |
| [14:37] | We’ll look after that. | 先让它们烤着 |
| [14:38] | We’ve got this juice here, I want to pour all this juice… | 这里还有很多酱汁 全部倒在一起 |
| [14:41] | Look at all that lovely resting juice that’s come out | 瞧这几种不同肉类 |
| [14:43] | of all those different meats. | 烘烤渗出的肉汁多么诱人 |
| [14:45] | Now, I want to try my spit roast. | 现在 该试试我的烤叉了 |
| [14:48] | I don’t know if it’s gonna work. | 不知道能不能行 |
| [14:50] | It might be too big. | 这可能会太大了 |
| [14:54] | I’m so excited. | 好激动 |
| [14:57] | This one goes in. | 把这个插进去 |
| [14:59] | Right, so that stabs into it. | 这样 戳进肉里 |
| [15:00] | So you’ve got a little bit of traction control there. | 这里有个旋钮 |
| [15:04] | And then I want to put this in. | 然后把它架起来 |
| [15:06] | Please work, please work, please work, | 拜托 拜托 一定要成功啊 |
| [15:07] | otherwise it was a waste of my excitement. | 要不然我就白高兴一场了 |
| [15:11] | Ah! Ooh, it’s hot. | 好烫 |
| [15:15] | It’s working! Look at it. | 机器可以用 真的耶 |
| [15:17] | That has completely made my day. | 太让我开心了 |
| [15:20] | Now, see all that lovely juice that’s come out? | 看到这些汤汁了吗 |
| [15:23] | Let’s have a little taste. | 让我尝一下 |
| [15:25] | Ah! You can put that on the fire if you want. | 可以把这个放在炭火上面 |
| [15:30] | And that will start to reduce down a bit. | 肉汁会随水分的蒸发而浓稠 |
| [15:32] | You get this and you just pat this on the meat. | 蘸一些 然后拍洒在肉上 |
| [15:37] | And things might burn and might tear, | 肉可能会烧焦 会裂开 |
| [15:39] | but just keep turning that baby | 但只要不断翻转 |
| [15:41] | and, look, you’ve got a burnt, charred bit there. | 看 这里就有点烤焦了 |
| [15:44] | What do we do? We pat it again, that’s where it’s all at. | 怎么办呢 在烤焦的部位继续拍洒酱汁 |
| [15:50] | As far as this lamb’s concerned, | 再来看看这块羊肉 |
| [15:51] | he can have a little bit of a baste up as well. | 它也需要酱汁的甜蜜鞭策 |
| [15:54] | Look at that. The lovely thing about rotisserie | 多么诱人 烤肉架的好处在于 |
| [15:58] | is that as it turns, | 在烤架旋转的时候 |
| [15:59] | you have the ability to be able to sort of, | 你有机会能够 |
| [16:01] | you know, brush it with flavours. | 为烤肉刷上酱料 |
| [16:12] | Must get some chicken action going. | 鸡肉差不多完成了 |
| [16:15] | Chicken. | 鸡肉 |
| [16:20] | Yep. | 好了 |
| [16:23] | Cut that thigh up. Just get it in there. | 把鸡腿切下来 放到盘子里 |
| [16:26] | The meat, before we even started blackening it, | 这块肉 不需要细嚼 |
| [16:28] | was melt in your mouth, fall off the bone. | 就已经骨肉分离 入口即化了 |
| [16:30] | Cut it in half and then into a chod. | 切成两半 然后剁开 |
| [16:33] | Incredible colour. | 色泽太诱人了 |
| [16:37] | Just drizzle a bit of oil. | 洒上些橄榄油 |
| [16:41] | Tiny squeeze of lemon with a few little bits of fresh parsley. | 挤点柠檬汁 撒上欧芹 |
| [16:46] | That’s only just to start, of course, | 当然这才是开始 |
| [16:47] | cos we’ve got barbecued ribs. The ribs are an absolute joy. | 因为我们还有烤肋排 让人食指大动 |
| [16:52] | Look at that, right. | 仔细瞧瞧 |
| [16:54] | I know I can just pull that lovely meat… | 只需要轻轻撕扯这些美味的肉 |
| [16:59] | That’ll come off. | 它就会与骨头分离 |
| [17:01] | Delish. I’m just gonna cut down the ribs. | 很好吃 我要把排骨切块 |
| [17:06] | You can do double ribs, single ribs. | 可宽可窄 |
| [17:09] | There we go, just cut it all up, hack it up. | 就这样 把它切开 |
| [17:12] | Just layer your ribs up like that. | 把大排这样叠起来 |
| [17:17] | And ribs, you know, they’re not subtle, delicate things, | 不需要把排骨弄得特别精细 |
| [17:20] | you know, they are what they are, just love ’em for it. | 我就是喜欢它们的本色 |
| [17:23] | I’ve got my greens here, | 绿色蔬菜也好了 |
| [17:25] | which have had about five minutes, I guess, | 烧了大概五分钟 |
| [17:28] | and look in there, what a sight! | 瞧瞧 多么漂亮 |
| [17:30] | Spinach, handful of rocket, watercress, some Swiss chard. | 菠菜 芝麻菜 西洋菜 唐莴苣 |
| [17:35] | Beautiful. The onions. | 棒极了 还有洋葱 |
| [17:37] | Now, let’s see if l’ve done all right on these. | 看看我的方法奏不奏效 |
| [17:50] | All right, I’m guilty. | 糟糕 我错了 |
| [17:51] | I burnt it. To be honest, I should let the skin on. | 烤焦了 说实话 应该留着洋葱外皮 |
| [17:54] | But we take off the completed burnt outside. | 但是剥去烧焦的外层 |
| [17:58] | And the inside that is an onion. | 里面呢 是完好的洋葱 |
| [18:04] | I will give that to meet the chicken plate. | 把它和鸡肉放在一起 |
| [18:06] | And that is delicious. | 很美味 |
| [18:07] | You will want an onion in that. | 鸡肉加洋葱的味道你一定会喜欢 |
| [18:08] | And then the only thing I’ve got to do now is my lamb. | 最后只剩下羊肉了 |
| [18:12] | Looks amazing. | 看上去很棒 |
| [18:13] | Absolutely amazing. | 不是一般的棒 |
| [18:15] | Right, let’s have a little go. | 好 先尝尝 |
| [18:21] | It’s too good. | 太好吃了 |
| [18:25] | See, it’s slightly blushing in the middle? | 看 中间还有些许嫩红 |
| [18:27] | It’s had an hour and a quarter in the oven, | 在烤箱里烤了75分钟 |
| [18:28] | been on the rotisserie for 20 minutes | 在烤肉架上烤了20分钟 |
| [18:30] | and it’s still got a lovely blush. | 还保留着鲜嫩的粉色 |
| [18:32] | Absolutely brilliant. | 没有更棒的了 |
| [18:34] | Look at that, man! | 真的 你瞧 |
| [18:36] | Look at the juices! | 缓缓滴下的肉汁 |
| [18:38] | That is too good, | 简直太完美了 |
| [18:40] | that has made my culinary year. | 绝对是我今年的最佳烹饪 |
| [19:00] | Just pick up a load of fennel. | 摘一把茴香 |
| [19:02] | Really nice. | 长得很好 |
| [19:04] | Look at that. Beautiful | 看看这个 漂亮 |
| [19:07] | Right, now, look, I’ve got this lovely fish here, | 好 我手上有一条新鲜的鱼 |
| [19:10] | lovely bit of organic salmon, really, really nice. | 一条有机三文鱼 上等的食材 |
| [19:13] | Beautiful, look at that lovely silvery skin. | 很漂亮 看看这银色的鱼皮 |
| [19:17] | Now, what I want to do | 现在 我想要 |
| [19:19] | is I wanna barbecue this fish, and the fact that | 烤这条鱼 |
| [19:23] | my lovely fishmonger’s scaled this means I can eat the skin. | 好心的鱼贩已经去掉了鱼鳞 所以鱼皮也可以吃 |
| [19:26] | Now, some people are a bit funny about skin. | 有些人可能觉得吃鱼皮有点奇怪 |
| [19:29] | But think pork crackling, right? | 但试着将它比作脆皮猪肉 |
| [19:30] | Now everyone’s getting excited. | 现在大家都很期待吧 |
| [19:33] | I wanna make crackling out of this skin. | 我想把鱼皮烤的很脆 |
| [19:35] | So I want to do is I want to score this little baby | 我现在要在晶莹剔透的鱼肉上 |
| [19:38] | on the pink side a centimetre deep like this. | 切出一厘米深的切口 就像这样 |
| [19:44] | And then what I want to do is season this with some pepper… | 然后洒上一些胡椒 |
| [19:51] | some salt… | 盐 |
| [19:55] | and I’ve got some lemon here. | 还有柠檬 进行调味 |
| [19:57] | And I’m literally just gonna microplane the lemon. | 要把柠檬刨丝 |
| [20:04] | Get that on top. | 放在肉上面 |
| [20:05] | Just put that down. | 放在一边 |
| [20:07] | This fennel, | 茴香这东西 |
| [20:08] | incredibly good for you, good for your old tummy, | 对健康非常有益 尤其对胃大有好处 |
| [20:11] | and just literally pull off all the lovely herbage off of this. | 只需要把茎叶部分扯下来 |
| [20:16] | So just chop up your fennel like this. | 把茴香像这样切细 |
| [20:21] | But once you’ve got it sort of nice and sort of fine, | 一旦茴香得到适当的刀工处理 |
| [20:24] | you’ve already sort of bashed out some of the oily flavours in it, | 它特有的油性芬芳就会散发出来 |
| [20:27] | and obviously it reduces a lot in size | 同时体积也会明显减小 |
| [20:29] | I’ve got some of the nice little yellow flowers in there as well, | 这里面还有些黄色的小花 |
| [20:32] | and get the salmon-ay. | 把三文鱼拿过来 |
| [20:36] | I want to get this lovely greenage here | 把这些茴香铺在肉上 |
| [20:39] | and I just want to rub it in like this. | 反复地搓揉 |
| [20:42] | And then just literally | 接下来 |
| [20:43] | open it up where you’ve done those little… | 在切口处掰开 |
| [20:45] | See where you can see those little slits there, | 看见这些切口了吗 |
| [20:47] | just rub and stuff in there that fennel into those little cuts. | 把茴香搓揉 塞进这些切口里 |
| [20:51] | What we want to happen | 我们这么做的目的是 |
| [20:52] | is that that fennel inside those little cuts | 在烧烤的时候 让这些切口里的茴香 |
| [20:55] | has a little bit of a party with all the lovely fat that | 和鱼的脂肪 |
| [20:57] | starts to cook outside the fish. | 很好地融合在一起 |
| [21:00] | Really pack it on, get it in those cracks, right down there. | 使劲把茴香压入切口 |
| [21:06] | Nice. | 很好 |
| [21:08] | Right, after we’ve rubbed that in a bit… | 好 搓揉一会儿之后 |
| [21:10] | And then I want to get my oil | 要拿一些油 |
| [21:13] | and I want to put some on the board and on the fish. | 洒在案板和鱼肉上 |
| [21:22] | And I want to put a little bit of saltage | 然后把一些盐 |
| [21:24] | on this side of the board, | 撒在木板上 |
| [21:26] | not cos I want to season the board, | 不是为了给案板上味 |
| [21:27] | but just pat the fish so we’ve got the oil going on this side | 拍打鱼肉 使油得到充分吸收 |
| [21:31] | and then we’ve got this lovely side here | 然后把鱼的这一面 |
| [21:33] | which we want to get oiled up and salted up. | 蹭上油和盐 |
| [21:36] | So just rub that around the board. | 在案板上搓揉 |
| [21:39] | I want to crispen up that skin so there ain’t no point in me | 我想把鱼皮烤脆 |
| [21:42] | turning it quick or being in a rush. | 所以不必急着把鱼翻过来 |
| [21:44] | Leave it. | 让它烤着 |
| [21:45] | I’m gonna leave it for about | 鱼皮一面朝下 |
| [21:46] | 75-80% of the cooking time skin side down. | 烤鱼皮这面要占总用时的八成 |
| [21:50] | When it’s nice and golden and crispy looking, | 等到鱼皮变得金黄酥脆 |
| [21:51] | then we’ll turn it. | 再将鱼翻面 |
| [21:52] | But until then, | 这段时间里 |
| [21:54] | I’ve got these cucumbers, I’m just slicing them lengthwise | 我把这些黄瓜竖着切条 |
| [21:57] | and then I just want to sort of slice them across. | 再横着切块 |
| [21:59] | I wanna make a bit of a cucumber tzatziki | 我想做酸奶黄瓜 |
| [22:03] | and mix it in with some yoghurt, obviously, | 黄瓜拌上酸奶 |
| [22:05] | and some lemon juice, salt and pepper. | 柠檬汁 盐还有胡椒 |
| [22:07] | So I just chop these up, pull a little bit to the side. | 我把这些切块 放一些到旁边 |
| [22:11] | I’ve got some oregano and some flowering thyme. | 拿些牛至和开花的百里香 |
| [22:14] | Flowering thyme’s quite pretty. | 开花的百里香很美 |
| [22:17] | Just gonna chop some of this up. | 把这些剁碎 |
| [22:19] | Of course I’d normally use mint | 我通常都用上薄荷 |
| [22:21] | or parsley or something like that. | 或者欧芹一类的东西 |
| [22:22] | But these sort of herbs, chopped up, | 但这类的香料剁碎之后 |
| [22:26] | it’s gonna be lovely, isn’t it? It’s gonna be lovely. | 味道会非常好 非常非常好 |
| [22:28] | So, listen, I can hear a fair bit of sizzling. | 我听到些咝咝声 |
| [22:30] | Let’s have a little look. | 来看一下 |
| [22:33] | Yeah, that’s nice and done. | 很好 这面烤好了 |
| [22:35] | Shall I? | 看我的 |
| [22:38] | I’m good. | 真不赖 |
| [22:42] | So that’ll cook another three minutes. | 这边再烤三分钟 |
| [22:45] | That’s just enough time for me to get this… | 这些时间足够让我 |
| [22:49] | little sauce going. | 用来制作调料 |
| [22:49] | So, cucumber into here, | 把黄瓜放到碗里 |
| [22:53] | let’s get a bit of lemon juice action going. | 加入些柠檬汁 |
| [22:57] | A nice bit of lemon. | 新鲜的柠檬 |
| [23:00] | And then dress it with a little bit of oil. | 洒上一些油 |
| [23:04] | So, a little bit of yoghurt in there, | 放入一些酸奶 |
| [23:06] | yoghurt and cucumber it is a great combo, | 酸奶和黄瓜是绝配 |
| [23:08] | whoever invented it was genius. | 发明酸奶黄瓜的人真是天才 |
| [23:11] | I’m just gonna stir it in | 搅拌一下 |
| [23:13] | and sort of leave it a little bit marbled. | 看起来有点像大理石的纹路 |
| [23:15] | I’d love to just hit this with a little bit of chilli. | 我喜欢在里面加些红辣椒 |
| [23:18] | So, I just finely slice it. | 把辣椒切碎 |
| [23:22] | Go on, a bit of chilli. | 放进去 |
| [23:24] | OK, I think this is gonna be done. | 鱼肉应该烤好了 |
| [23:26] | So, edge it off onto your board. | 把鱼肉放到案板上 |
| [23:31] | What I want to do, and I’m thinking pork crackling here, | 为了达到猪肉脆皮的效果 |
| [23:34] | is pull this off like this. | 我要做的是 把鱼皮撕下来 |
| [23:38] | Now, crispy, soft and gooey. | 一边焦脆 一边则有点粘腻 |
| [23:41] | That ain’t gonna get the people | 这不会使不爱吃鱼皮的人 |
| [23:42] | that don’t like skin to like skin. | 回心转意 |
| [23:44] | That goes straight back on the grill | 把鱼皮放在烤网上 |
| [23:46] | and that’ll fry up and go really, really crisp. | 把另外一面也烤得焦脆 |
| [23:51] | Just break it up, be brave with it. | 只管把鱼肉弄碎 |
| [23:54] | Look at that, just cooked. | 看看 新鲜出炉 |
| [23:55] | See that hum of pink, right, | 看看这粉色的肉 |
| [23:57] | that’s like, like a perfect roast lamb. | 就像是烤得恰到好处的羊肉 |
| [24:00] | Look at that little lobe of meat there. | 瞧瞧这些肉瓣 |
| [24:02] | Look at that, looks fantastic. | 看起来好极了 |
| [24:04] | That’s what excites me about cooking, all that sort of business. | 这就是让我对料理着迷的地方 |
| [24:07] | And then over here… | 再来看这边 |
| [24:12] | Crackling. | 脆皮 |
| [24:13] | See how dark that is on the other side? Right? | 看看这边烤得多焦 对吧 |
| [24:17] | You know, when you’re at catering college you do tuile biscuits | 就像当初在厨师学校做瓦片饼干时 |
| [24:19] | and put them with your ice cream | 会把饼干和冰淇淋放在一起 |
| [24:20] | to make a 3-pound dessert | 让二斤多重的甜点 |
| [24:21] | look like a 10-pound dessert, little trick. Right? | 看起来像九斤多 小窍门 没错吧 |
| [24:24] | Well, as soon as they come out of the oven, they go crispy again. | 从烤箱里拿出来 它们就又变得很脆 |
| [24:27] | That is now crispy again, right, like that. | 这鱼皮也变脆了 就像瓦片饼干 |
| [24:31] | So I let that cool down a bit more. | 放在旁边凉一下 |
| [24:33] | I think I’m just gonna get my lovely… | 现在我要把美味的酸奶黄瓜 |
| [24:37] | tzatziki like that. | 淋上去 |
| [24:42] | A few of those nice cucumbers on the top, | 再放上一些黄瓜 |
| [24:44] | so you can see what you’re eating. | 就能看清楚吃的到底是什么 |
| [24:46] | A bit of chilli action so you know what’s actually in it, | 洒上一些红辣椒 让它看上去更清晰明了 |
| [24:50] | some of those pretty little thyme flowers. | 再放上一些美丽的百里香花 |
| [24:53] | Break up some fennel tops over the top from a height, fantastic. | 撕下一些茴香放在最上面 好极了 |
| [24:56] | And then my boy here – | 然后是我最爱的鱼皮 |
| [24:59] | just crank it. | 把它撕碎 |
| [25:00] | This is not Michelin-star food. | 这不是米其林星级餐厅的高级菜点 |
| [25:02] | This is proper food. This is dinner. | 只是好吃的 是上得了台面的好菜 |
| [25:07] | That’s it. | 搞定 |
| [25:07] | You take that to anyone’s table | 无论端上谁的餐桌 |
| [25:09] | for a bit of din-dins and they’re gonna go , “Wow!” | 让他尝尝 都会忍不住惊叹 |
| [25:12] | Perfectly-cooked fish, crispy skin, | 鱼肉烤得恰到好处 鱼皮焦脆 |
| [25:16] | Beautiful. | 美味 |