| 时间 | 英文 | 中文 |
|---|---|---|
| [00:30] | Today we’re going to have a right rhubarb session. | 今天我们的专题将与食用大黄有关 |
| [00:33] | l love rhubarb, it’s fantastic. | 我喜欢食用大黄 它非常棒 |
| [00:35] | lt’s a perennial which means it comes back every year. | 它是多年生植物 即每年都会长回来 |
| [00:38] | There’s a handful of perennials which for me are like | 对我来说 有一些多年生植物 |
| [00:41] | the old people of the garden, the wise people. | 就像菜园中的老人 智慧的人 |
| [00:44] | That is rhubarb, that is artichokes which are up also. | 那就是食用大黄 洋蓟也算 |
| [00:48] | The asparagus which is the first thing of the garden coming up. | 芦笋是菜园里最先长起来的植物 |
| [00:51] | We’ve got old school, classic Victorian things like angelica, lovage. | 我们有老派的维多利亚时期的当归和独活草 |
| [00:55] | There’s something reliable about them, they stay where they are. | 它们可靠的一点是它们不需要轮作 |
| [00:58] | All the carrots and peas and stuff, we rotate those all the time. | 胡萝卜和豌豆之类的常需要轮作 |
| [01:02] | They’re always the whippersnappers. You know what I mean. | 它们是傲慢的家伙 你懂的 |
| [01:05] | After the Second World War, all the exciting tropical fruits came in. | 二战以后那些令人兴奋的热带水果流行起来 |
| [01:08] | Pineapples, you know, lovely melons and stuff like that, bananas. | 菠萝 可口的甜瓜之类的 香蕉 |
| [01:12] | Everyone was sort of like, ”Ooh, ooh, ooh!” | 每个人的反应差不多都是”噢 哇” |
| [01:15] | Peel it, cut it, eat it straightaway. | 剥皮 切开 立刻吃掉 |
| [01:18] | Rhubarb has to be stewed with sweetness, a little sugar, honey. | 食用大黄必须要与糖或蜂蜜一起慢炖 |
| [01:22] | Just to counteract that acidity. | 这是为了中和它的酸味 |
| [01:24] | With rhubarb, like elder flower, | 食用大黄 和接骨木花一样 |
| [01:27] | there’s this flavour that is like… | 都有这样的味道 |
| [01:30] | Where did that flavour come from? What is it? | 那个味道是从哪来的 是什么 |
| [01:33] | Can’t put my finger on it. | 我说不出来 |
| [01:34] | Brilliant for desserts, but a little bit of thought | 非常适合做甜点 但需要一番考虑 |
| [01:37] | and you can use rhubarb in savoury dishes. | 你也可以在咸点中使用食用大黄 |
| [01:40] | Slow-roasted duck, thin crispy skin, just tear it all up | 慢火烤鸭 皮又薄又脆 把它撕碎 |
| [01:43] | and make a wonderful lightly-spiced compote with the rhubarb. | 做一道美味的添加了少量香料的糖渍大黄 |
| [01:47] | Roast loin of pork, instead of apple sauce, use rhubarb. | 烤猪里脊肉 用大黄酱代替苹果酱 |
| [01:51] | Love it. | 太爱它了 |
| [02:05] | l’ve got this lovely rhubarb | 现在我有了这些食用大黄 |
| [02:06] | and what l want to do is a mother-ship recipe, | 我想要做一个母舰食谱 |
| [02:09] | like a basic recipe that you can use for compoting, for jamming, | 一个基础的食谱 可以做糖渍 果酱 |
| [02:14] | for crumbles and desserts. | 碎饼和甜点 |
| [02:16] | Almost like a base for | 几乎就是做 |
| [02:17] | pickles and chutneys it’s dead, dead simple. | 腌菜和酸辣酱的基础 易如反掌 |
| [02:20] | When you’re making that basic rhubarb compote, | 当你做最基础的糖渍大黄时 |
| [02:24] | it’s that balance between sweet and sour, | 讲究的是酸与甜的平衡 |
| [02:26] | getting it right that’s important. | 把它做好是很重要的 |
| [02:28] | l use about one kilo of lovely rhubarb | 我会在一公斤食用大黄 |
| [02:33] | to about 200 grams of unrefined sugar. | 加入两百克左右粗制糖 |
| [02:37] | l’ve got a hot pan here, sugar straight in. | 这里我已经把锅热好了 直接倒入糖 |
| [02:40] | Obviously vanilla sugar but you can use 200 grams of | 很明显是香草糖但你也可以用两百克 |
| [02:42] | unrefined sugar and a vanilla pod, seeds out. | 粗制糖和一个香草荚 刮出香菜籽 |
| [02:45] | l want to get my rhubarb, that can go straight in as well. | 现在我把切好的食用大黄也直接放进去 |
| [02:49] | lt cooks down pretty damn quickly, five to ten minutes, | 它非常非常容易煮 五到十分钟 |
| [02:53] | depending on the heat. | 取决于火力如何 |
| [02:56] | Just squeeze in, erm, the juice of one orange. | 挤入一颗香橙的橙汁 |
| [03:00] | lf you didn’t have an orange, a couple of tablespoons of water. | 如果没有香橙可以加若干汤匙水 |
| [03:04] | You’ll still get a nice natural, | 你还是能让食用大黄 |
| [03:06] | er, juice come out of the rhubarb. | 出汁 自然又好吃 |
| [03:09] | Once you’ve mixed it up, get the lid back on like that. | 搅拌好之后像我这样重新盖上盖子 |
| [03:14] | Just push it onto a medium low heat. | 转成中小火 |
| [03:17] | l’ve got a nice Greek yoghurt here and l’m going to sweeten that. | 这里我准备了希腊式酸奶 我要让它变甜 |
| [03:21] | But, before l do that, l want to show you my little cheat here. | 但在那之前我想向你们展示我的小窍门 |
| [03:27] | Puff pastry, in all supermarkets | 千层酥皮 在所有的超市里 |
| [03:28] | you can get good all butter puff pastry. | 你都可以买到很好的黄油千层酥皮 |
| [03:31] | Slice yourself about a centimetre slice of puff pastry. | 把千层酥皮切成一厘米宽的条 |
| [03:37] | Puff pastry is basically made of | 千层酥皮基本上是 |
| [03:39] | lots and lots of little lines of pastry and butter. | 由许多层面皮与黄油组成 |
| [03:42] | When it cooks, it expands. | 在烹饪过程中它会膨胀 |
| [03:44] | lt’s got texture and crunch, it’s moreish and delicious. | 它口感丰富酥脆 好吃得让人停不下来 |
| [03:48] | lnstead of using flour to stop it sticking to the board, | 一般来说可以用面粉防止它黏住案板 |
| [03:51] | l want to use some cinnamon and some sugar, icing sugar. | 但我想用肉桂粉和一些糖粉作代替 |
| [03:55] | So, l’m just going to sprinkle some cinnamon here like that. | 所以会撒些肉桂粉 就像这样 |
| [04:00] | Then also, some icing sugar. | 然后还有一些糖粉 |
| [04:04] | The cinnamon for flavour and icing sugar for sweetness. | 肉桂粉增加香味而糖粉增加甜味 |
| [04:07] | Just toss the puff pastry in this. | 像我这样转动千层酥皮 |
| [04:12] | Roll it out very quickly like | 迅速把它擀开 |
| [04:14] | that to about quarter of a centimetre thick. | 至2.5毫米的厚度 |
| [04:20] | That’ll cook nice and quick in our pan. | 这样在锅里可以熟得快一些 |
| [04:25] | Get your knife, cut it like this. | 拿起你的刀 像这样切 |
| [04:30] | You can make them tatty, you can make them posh. | 你可以把它们弄得很丑或很漂亮 |
| [04:33] | But essentially, that is it. | 但本质上它是这样的 |
| [04:35] | Then at this point, that’ll go straight into the pan. | 现在 把它直接放进锅里 |
| [04:42] | The tatty bits can go in and l can roll out another one. | 这些丑的也可以放进来然后我去擀另一个 |
| [04:46] | So, as far as a last-minute’s dessert’s concerned, | 所以作为一道快速的甜点 |
| [04:49] | rhubarb, you can have it in the fridge | 大黄可以预先做好放冰箱里 |
| [04:51] | or it takes five minutes to cook. | 或者花五分钟制作 |
| [04:52] | You’ve got a bit of puff pastry | 一点儿千层酥皮 |
| [04:53] | which everyone should have in the freezer. | 每个人的冰箱冷冻室里都应该有的 |
| [04:56] | With just a little bit of icing sugar and cinnamon | 一点糖粉和肉桂粉 |
| [04:58] | you can make these fabulous little cookies. | 你就可以做出这些好吃的小曲奇 |
| [05:05] | You can see how it’s puffing up there, can’t you? | 你可以看到它是怎么膨胀的 不是吗 |
| [05:10] | Then, for the kind of yoghurt, a nice Greek yoghurt | 接下来 酸奶 不错的希腊式酸奶 |
| [05:13] | or a nice, thick, delicious yoghurt of some description. | 或者其他的浓稠又好吃的酸奶 |
| [05:17] | We get a nice bit of honey, about a tablespoon. | 我们取一汤匙左右的上等蜂蜜 |
| [05:26] | Then, l’m thinking a little bit of orange zest. | 我想可以来一丁点儿橙皮 |
| [05:28] | Half an orange zest, just to give it a nice flavour. | 半个香橙的橙皮 可以增加香气 |
| [05:32] | Again, that works well with the rhubarb. | 它和食用大黄是个好搭配 |
| [05:35] | And give it a good old whisk, just whip it up. | 然后好好地搅拌 搅拌均匀 |
| [05:40] | Then, let’s check these little biscuits. | 然后让我们来看一看这些小饼干 |
| [05:44] | So, look at this, literally in one minute. | 看 基本上只要一分钟 |
| [05:47] | You can see here, you can see where it’s just puffing up, | 在这里你可以看到它在膨胀 |
| [05:51] | which is where it’s going to make it nice | 当它冷却后 |
| [05:53] | and crisp eventually outside when it cools | 这里将变得外表酥脆 |
| [05:55] | and lovely and fluffy inside, so get that back on the heat. | 内里蓬松 所以把它继续放在热炉子上 |
| [05:59] | Just taste this. | 尝一尝这个酸奶 |
| [06:04] | That’s nice with the honey. | 和蜂蜜混合的味道真好 |
| [06:06] | There’s something about | 酸奶和蜂蜜 |
| [06:07] | yoghurt and honey that is just like heaven. | 搭配简直就像天堂 |
| [06:09] | A bit of yoghurt goes in, here. | 往这里倒入一点酸奶 |
| [06:15] | Then, let’s have a look in here. | 然后我们看看这里 |
| [06:20] | Beautiful. | 太美了 |
| [06:22] | First of all, we check the syrup, try the syrup. | 首先 我们要检查糖浆 尝一尝 |
| [06:27] | You’ll know by now if it’s | 现在你就会知道 |
| [06:28] | too acid and needs a bit more sugar or not. | 它是否太酸 是否需要再加糖 |
| [06:30] | You have to use your own taste for that. | 每个人口味都不一样所以你要自己决定 |
| [06:33] | But, that fine balance between just perfect and really sugary | 但是对我来说 味道刚刚好而不会太甜 |
| [06:36] | for me is the holy grail of rhubarb. | 简直就像大黄圣杯 完美 |
| [06:38] | So that’s perfect for me. l don’t have to tweak that. | 这对我来说已经是完美了 不要再调味 |
| [06:40] | lf l did want to tweak it, do it now, stir sugar through. | 如果想要调味 要趁现在 加糖搅拌 |
| [06:43] | Then, with the rhubarb itself, pinch it. | 用手捏一下大黄 |
| [06:46] | lf it falls apart in your hand like that, brilliant. | 如果它像这样碎了则代表已经好了 |
| [06:49] | Once we’ve got that, | 做好了之后 |
| [06:50] | l’m just going to load up this lovely rhubarb into here. | 我会把大黄装在这里 |
| [06:58] | l mean, just look how beautiful that is. | 看看它有多美 |
| [07:02] | Then here, let’s have a little look at our little biscuits. | 这边 让我们看看我们的小饼干 |
| [07:07] | Lovely. They’ve got a bit of colour. | 不错 已经有点金黄色 |
| [07:12] | Right, you’ve got your yoghurt layer in there. | 好 这里准备好了酸奶 |
| [07:15] | l’ll just take some of this lovely rhubarb. | 我加入一些可爱的大黄 |
| [07:21] | A little bit of the juice. | 一点大黄汁 |
| [07:27] | Little bit more yoghurt. | 再加一点酸奶 |
| [07:33] | Then, one last little layer here and look at the colours. | 最后一层 看看这个颜色 |
| [07:37] | They are beautiful, aren’t they? | 它们太美了 不是吗 |
| [07:40] | There’s something very homely about eating this sort of food. | 吃这道菜有种家常的感觉 |
| [07:44] | Then you’ve kind of got these funky, little biscuits here. | 然后这里有好吃的小饼干 |
| [07:51] | They’re nice tools to be able to dip in and try it. | 你可以蘸着酸奶吃 |
| [07:54] | You can smash them up if | 你可以把它弄碎了吃 |
| [07:56] | you want and just try a bit of the yoghurt. | 尝一尝这个酸奶 |
| [08:05] | Brilliant. Brilliant, brilliant. | 好吃 好吃 好吃 |
| [08:07] | Chuffed with that. | 嚓嚓作响 |
| [08:20] | When rhubarb first came to this country in the 1 3th Century | 当大黄在13世纪首次被引进这个国家时 |
| [08:24] | everyone thought it was like Swiss Chard. | 每个人都以为它是瑞士甜菜 |
| [08:27] | Everyone started eating the leaves and they’re mildly poisonous. | 他们开始吃叶子 叶子微毒 |
| [08:30] | – Everyone was getting sick. – The leaves aren’t good. | -每个人开始觉得不舒服 -叶子不好 |
| [08:33] | lt went out of fashion for another 100 years | 之后一个世纪它无人问津 |
| [08:35] | before you started chasing the good old rhubarb crumble recipes. | 直到后来老式大黄碎饼的吃法开始流行起来 |
| [08:39] | l once grew a packet of seeds | 我曾经种过一袋种子 |
| [08:42] | and grew about 100 plants and they were all slightly different. | 种出了100多棵植物 它们不尽相同 |
| [08:45] | Some had furry leaves, some had smooth leaves. | 有一些叶子带毛 有一些叶子则光滑 |
| [08:48] | – ls that cross-pollination? – Cross-pollination, yeah. | -因为异花传粉吗 -是的 |
| [08:51] | They’re quite promiscuous. | 它们非常容易混杂 |
| [08:53] | The best way is if you’ve got a really good one | 最好的方法是如果你有一个很好的品种 |
| [08:55] | is to propagate from that one plant, | 就只繁殖那一棵植物的种子 |
| [08:58] | like this crown, for example, | 比如说这棵小冠 |
| [09:00] | which is an old plant l dug up the other day. | 是我某一天挖到的老植物 |
| [09:03] | lt’s really old and knackered now, | 它太老了 已经有点枯萎了 |
| [09:05] | so what you could do is just cut it. | 你能做的就是把它切开 |
| [09:09] | Yeah, right down. Cut it into pieces. | 朝下切 切成好几块 |
| [09:11] | That always seems aggressive to me. | 我一直觉得这样看起来很暴力 |
| [09:12] | It is. But rhubarb’s tough, that’ll take it. | 食用大黄很结实 它承受得住 |
| [09:17] | You replant those sections. | 重新种植这些部分 |
| [09:19] | And look at that, it’s a hell of a colour inside, isn’t it? | 看 里面的颜色很糟糕 |
| [09:23] | Yeah, that’s old roots now that have died. | 没错 那是已经死掉的根 |
| [09:26] | This one, you can see younger roots, they’ll get going now. | 这个 是新的根 可以重新生长 |
| [09:29] | lt’s a good, cheap way of getting a lot of plants. | 这是得到新植物的一种便宜的好方法 |
| [09:32] | So, with the forcing, l think this is fascinating, | 通过催熟栽培 我觉得它很有意思 |
| [09:35] | we’ve got these lovely little shoots in here. | 我们得到了一些小苗 |
| [09:38] | Let’s take this off. | 把这个取下 |
| [09:39] | That’s an old traditional way | 这是一种古老传统的种植方法 |
| [09:41] | of growing very tender non-stringy stalks. | 用于柔软的非纤维茎植物 |
| [09:46] | This is blanching or forcing? | 这是温汤处理还是催熟栽培 |
| [09:47] | With rhubarb, forcing. | 食用大黄 催熟栽培 |
| [09:49] | – lt’s a mixture of both really? – Yeah. | -两者混合对吗 -对 |
| [09:51] | You get them, what, six to eight weeks early? | 你可以提前6到8周采摘它们吗 |
| [09:54] | About February we get them? | 二月就可以采摘了吗 |
| [09:55] | February’s a very good month for getting forced rhubarb. | 二月是采摘经催熟栽培后的大黄的好季节 |
| [09:59] | lt’s commercially grown that way. But, you can force it at home. | 那是商业种植方法但你也可以在家催熟栽培 |
| [10:03] | The basic idea is to get the light off it, | 最基本的一点是避光 |
| [10:06] | so you stick a big bin, | 你可以放一个大桶 |
| [10:08] | a big bucket the size of the plant erm… | 一个植物大小的桶 |
| [10:11] | Could l put a couple of stakes and | 我可以支几根棍子然后 |
| [10:12] | a black bin liner with a couple of bricks around it? | 套一个黑色垃圾袋 周围压几块砖吗 |
| [10:15] | That would probably work, it’s ever so easy. | 那大概也可以 其实很简单 |
| [10:17] | But, don’t do it every year on the same plant. | 但是不要每年都对同一棵植物这么做 |
| [10:20] | – Rotate it? – Rotate it every two or three years, | -要轮作 -轮作两三年 |
| [10:23] | Have several different plants and rotate it. | 种植并轮作不同的植物 |
| [10:26] | There’s that place in Yorkshire called the, er, Rhubarb of Triangle. | 在约克郡有个地方叫大黄金三角 |
| [10:30] | Until recently, they used to produce 90% of the world’s rhubarb. | 他们过去曾生产世界上90%的食用大黄 |
| [10:34] | That’s amazing. | 太不可思议了 |
| [10:36] | Those places where they grew the rhubarb sound incredible. | 他们种植大黄的地方听起来不可思议 |
| [10:38] | Massive sheds, coal-fired heating systems around it, | 超大的棚屋 环绕着燃煤供热系统 |
| [10:41] | loads of manure, all the plants that went in there, no light. | 大量肥料 所有植物都在里面 避光 |
| [10:45] | Apparently you could hear the rhubarb squeaking and growing. | 你简直能够听见大黄生长的声音 |
| [10:49] | lt’s really spooky apparently. | 真令人毛骨悚然 |
| [10:51] | They are beautiful and delicate | 它们很美很精致 |
| [10:54] | and a tiny bit sweeter, aren’t they, these ones? | 并且稍微甜一些 不是吗 这种 |
| [10:57] | – Juicy as well. – Shall we try one? | -而且很多汁 -我们应该试一根吗 |
| [11:03] | l mean… | 我的意思是 |
| [11:07] | lt’s not even that sour. | 这没有想象中的酸 |
| [11:09] | – That would need hardly any sugar. – You could… | -这几乎不用加糖 -你可以 |
| [11:12] | That’s gorgeous. | 太厉害了 |
| [11:13] | – Look at this. – That is heavenly. | -你看 -无与伦比 |
| [11:23] | Right, got my beautiful rhubarb | 很好 拿到了我的食用大黄 |
| [11:25] | and l want to make a fantastic savoury dish | 我想要做一道美味的咸点 |
| [11:28] | l totally made up out of thin air the other day. | 完全是我某天凭空做出来的 |
| [11:30] | So, l’ve got 400 grams here of rhubarb from my garden. | 这里我有400克菜园里摘的大黄 |
| [11:34] | Given it a wash, just sort of clank it up into chunks like this. | 洗干净 像这样切成块 |
| [11:39] | And basically, what l was thinking in my head is rhubarb acid, | 基本上 我脑海里想的是大黄酸 |
| [11:43] | similar to apples, stuff like that. | 和苹果类似 差不多那样 |
| [11:46] | And pork, kind of rich and fatty, and you need to balance that. | 猪肉 有点肥腻 你需要中和它 |
| [11:49] | So, four cloves of garlic. | 四粒蒜瓣 |
| [11:51] | Then, l’ve got a thumb-sized piece of ginger which l’ve peeled. | 一个大拇指大小的去皮姜块 |
| [11:55] | Just slice it up into just like little pieces like that. | 像这样切成小片 |
| [12:02] | And, get that straight in there. | 之后直接放入食物料理机 |
| [12:05] | l’m going with two nice chilies. | 我会用到两个红辣椒 |
| [12:07] | You can add half of what you think to start with | 你可以在这里先加一半 |
| [12:11] | and add a bit later fresh, if you want. | 最后再放新鲜辣椒圈 如果你喜欢的话 |
| [12:13] | So, two chilies go in. | 加入了两个辣椒 |
| [12:15] | One very heaped teaspoon of five spice. | 满满一茶匙五香粉 |
| [12:19] | All those lovely aromatic flavours. | 那些香料的香味 |
| [12:21] | And then, four tablespoons of soy sauce. | 四汤匙酱油 |
| [12:25] | That’s your seasoning basically, | 这是调味料 |
| [12:27] | but obviously you get that lovely flavour of the soy as well. | 当然也有酱油的香味 |
| [12:34] | And then, honey. | 然后 蜂蜜 |
| [12:39] | You want four tablespoons of honey as well. | 也需要4汤匙 |
| [12:43] | That honey is really required | 蜂蜜是必须的 |
| [12:45] | to balance up our lovely | 为了平衡这些 |
| [12:47] | rhubarb here which l’m also going to chuck in. | 即将放入的大黄块 |
| [12:52] | And then just whack the old lid on. | 然后盖上盖子 |
| [12:58] | So, get yourself a roasting tray and some tin foil, | 准备好烤盘和一些锡纸 |
| [13:03] | or a nice, like, casserole-type pan. | 或者是一个慢炖锅 |
| [13:05] | l’ve got pork belly here, a kilo. | 一公斤五花肉 |
| [13:07] | l just got the butcher to cut it up into inch-sized dice, OK? | 让人切成一英寸[2.54厘米]长的小块 |
| [13:11] | Really good quality pork, very important. | 需要上等猪肉 这很重要 |
| [13:13] | And then, about a pint of water. | 然后加入一品脱水[500/600毫升] |
| [13:18] | Just pour that in. | 直接倒入就好 |
| [13:21] | And then, l’m going to pour this lovely paste in. | 然后把混合酱汁倒入 |
| [13:25] | Look at that. | 看一下 |
| [13:27] | The reason l love using the belly of pork here, | 我做这道菜喜欢用五花肉的原因是 |
| [13:30] | is because it is layered | 它是五花三层的 |
| [13:32] | up between muscle and fat and muscle and fat | 一层瘦肉一层肥肉 以此类推 |
| [13:34] | and you do have to cook it slowly, | 需要慢慢烹制 |
| [13:37] | but the flavour that you get back in return is incredible. | 但做好后的味道好得难以置信 |
| [13:40] | So, bang this in the oven for about an hour and a half | 现在用180摄氏度或350华氏度 |
| [13:44] | at 180 Celsius or 350 Fahrenheit. | 放入烤箱一个半小时 |
| [13:49] | Easy. | 很简单 |
| [13:50] | 以180摄氏度/350华氏度的高温 放入烤箱烘烤一个半小时 | |
| [13:55] | Right, that’s had an hour and a half. | 好了 时间到了 |
| [14:00] | Try the sauce. | 尝一下汤汁 |
| [14:04] | Think about it, | 想想看 |
| [14:04] | because this is your opportunity to balance again. | 这是又一次平衡油腻的机会 |
| [14:07] | lf you feel it needs salt | 如果感觉缺盐 |
| [14:09] | you can put a little bit more soy sauce in at this point. | 你可以现在再放点酱油进去 |
| [14:13] | Give it a little stir. | 稍微搅拌一下 |
| [14:17] | Have another little taste. | 再尝尝 |
| [14:21] | Hmm. So, that’s tasting great now. | 现在就味道很好了 |
| [14:24] | So, get some groundnut oil or sunflower oil in a pan, | 锅里放入花生油或葵花油少许 |
| [14:28] | just one little layer of it. | 铺一层就可以 |
| [14:30] | And what l’m going to do is, like, wok fry basically. | 现在要在锅里煎一下猪肉 |
| [14:34] | l’m doing it in a pan, but wok fry the pork. | 我用的是平底锅 稍稍煎一下猪肉 |
| [14:36] | l get the chunks out, like this. | 把猪肉块像这样拿出来放置 |
| [14:40] | Just place them straight in there. | 直接放在锅里就好 |
| [14:43] | At the same time, l want to put some noodles in. | 同时要煮一点面 |
| [14:47] | One of these little packs per person, | 每人一小捋 |
| [14:49] | erm, in some salted, boiling water. | 放入加盐的沸水中 |
| [14:52] | Lid on top, and l want to just brown this lovely pork off, | 盖上盖子 之后要让猪肉上色成棕色 |
| [14:56] | leaving all the sauce in the pan. | 要把所有酱汁都留在锅里 |
| [15:05] | What you’ll see is it won’t | 这样做很快就会 |
| [15:06] | take much to make this pork golden and crispy. | 使猪肉变成金黄色 并且变得酥脆 |
| [15:09] | lt’s got honey in it and it’ll start caramelising. | 里面有蜂蜜 已经开始变成焦糖了 |
| [15:12] | So, this is colouring up nicely, noodles are cranking along. | 颜色上得不错 面也快煮好了 |
| [15:16] | Sauce is pukka. | 酱汁很”纯足” |
| [15:18] | Oh, l said that word. L haven’t said pukka for ten years. | 我又说这个词了 已经十年没说了 |
| [15:24] | Over here l’ve got some different cresses. | 这里有些特别的水芹 |
| [15:27] | That’s your traditional | 那是传统的水芹和鸡蛋 |
| [15:28] | kind of egg and cress, cress which you can use. | 家里通常吃的那种 |
| [15:31] | lt’s crunchy, peppery, interesting. | 它很脆 也有点辣 很独特 |
| [15:33] | But, also in good supermarkets and farmer’s markets, sprouts. | 但在大型超市和农夫的菜园里才能买到豆芽菜 |
| [15:38] | We’ve got some purple Mooli, very beautiful. | 准备一些紫色萝卜叶 很漂亮 |
| [15:40] | l’ve got some Shiso here, wonderful flavour, | 还有紫苏 味道很好 |
| [15:43] | that’s a kind of Asian herb. | 是一种亚洲香草 |
| [15:45] | And some picked coriander. | 还有一些精选香菜 |
| [15:48] | Just to bring all those | 把所有的材料放在一起 |
| [15:49] | lovely shoots together, l’ve got spring onions | 也要准备小葱 |
| [15:51] | that l just want to finely slice, little spring onions. | 把小葱切成均匀的小薄片 |
| [15:59] | And then, we’re going to plate it up. | 之后就要把猪肉装盘了 |
| [16:03] | Pork’s looking good. | 看起来很不错 |
| [16:05] | l’m aware pork’s fatty and | 我知道猪肉会有点肥 |
| [16:06] | l’m aware l’ve used a bit of oil in there. | 而且我还放了一点油 |
| [16:09] | l don’t want you to eat all that fat, | 不是想让大家把那些脂肪都吃了 |
| [16:11] | l wanted it to make it cook right. | 我只是想用正确的烹饪方法 |
| [16:13] | So, l’m going to shake the meat back. | 所以要把肉颠到边上去 |
| [16:17] | Put it at a bit of a slant, | 把锅倾斜一点 |
| [16:18] | just to let all that fat pour out of the way. | 让所有的油流到一边去 |
| [16:21] | Now, noodles. | 现在轮到面了 |
| [16:24] | The whole thing about this | 这道菜对我来说就是 |
| [16:25] | dish for me is the contrast of stuff going on, | 极端味觉食材的融合 |
| [16:28] | not just flavours. | 不只是味道的问题 |
| [16:29] | l’ve got plain boiled noodles here, | 将白水煮面捞出 |
| [16:32] | and that bit of water dripping off, | 淋干水分 |
| [16:34] | keep a bit of that because that’ll keep it light and steamed. | 但也要保留一点水 水会让面条顺滑热气腾腾 |
| [16:39] | Then, we take it over here. | 放在这边 |
| [16:41] | l want to get that lovely sauce, put that right in the middle. | 然后把酱汁直接放在中间 |
| [16:45] | lt’s got a kick to it, as soon as you start attacking that bowl, | 开始往碗里放肉的时候 |
| [16:48] | it’ll start sinking around all the meat. | 酱汁会裹住五花肉 |
| [16:51] | Then just place that lovely rich, hot, crisp meat on top. | 然后就把浓香酥脆的猪肉放在最上面 |
| [16:58] | Again, contrast of textures there. | 又一次纹理的反差 |
| [17:01] | And then at this point in the game | 这个时候 |
| [17:04] | you want to get some spring onion from a height and sprinkle it. | 从上方向下洒一点小葱 |
| [17:08] | You want to get some your coriander from a height | 从最上面向下洒一点香菜 |
| [17:12] | and sprinkle it over the top. | 洒到最上面 |
| [17:13] | Some of the cresses, Moolis, stuff like that. | 其它的像水芹 豆芽等等也都洒上一点 |
| [17:16] | Then, just serve it with half a lime, | 之后洒上半个柠檬的汁水 |
| [17:18] | you can just squeeze over the top. | 在菜的上方挤出一点就好 |
| [17:23] | Then, if you want a bit of extra chili… | 如果还想加点红辣椒… |
| [17:26] | Brilliant. | 好极了 |
| [17:38] | l’m going to do a beautiful | 现在要做一种精美的 |
| [17:40] | rhubarb dessert called a Sunken Souffle. | 大黄甜点 叫做凹陷式舒芙蕾 |
| [17:43] | l’ve got a typical ramekin | 我准备了传统的小蛋糕模子 |
| [17:44] | mould here and l’ve just rubbed it with butter. | 用黄油擦擦内壁 |
| [17:47] | l’d put flour in there, shake it around, shake it out. | 把面粉放进去摇一摇 然后倒出来 |
| [17:50] | You get like the butter flour, like a non-stick coating | 沾着黄油的面粉像一个不粘的涂层 |
| [17:53] | so the souffles really creep up it. | 所以舒芙蕾就能顺着涂层慢慢爬上来 |
| [17:55] | But, l want to use it as | 但我想用这个作为 |
| [17:56] | an excuse to get some more flavour going, | 多加面粉的理由 |
| [17:59] | l’ve got some ginger snap biscuits. | 准备一些姜饼 |
| [18:01] | Ginger and rhubarb, really good friends. | 生姜和大黄配在一起很赞 |
| [18:15] | Basically, what we’re looking to make | 我们基本上是在制作 |
| [18:17] | is like a beautiful ginger snap powder, look at that. | 一种细致的姜饼粉 看看吧 |
| [18:20] | You can see how lovely and light that is. | 已经敲打成很细的粉了 |
| [18:24] | Shake it around and that’ll stick to the butter. | 倒进来晃一晃 会黏住黄油 |
| [18:27] | That’ll flavour the outside | 当一口吃进去的时候 |
| [18:29] | of that pudding when you take a mouthful. | 这个裹在外面很有味道 |
| [18:34] | Six or eight biscuits will do the trick. | 六到八块饼干就可以了 |
| [18:45] | Lovely. | 很好 |
| [18:46] | Now, left-over rhubarb from when l did the compote. | 现在用刚才做甜品还剩下的大黄 |
| [18:50] | Just need 300 grams. | 只需要300克 |
| [18:51] | Put a little bit in the bottom of each. | 在每个模具底部放一点 |
| [19:00] | Just a tablespoon in each is fine. | 每个里面放一勺的量 |
| [19:05] | Then, with this left-over rhubarb, | 还剩下的大黄 |
| [19:08] | scrape it up, get it into this bowl. | 把它刮出来 放在碗里 |
| [19:12] | And then, what you want to do is add one egg yolk into there. | 现在要加入一个蛋黄 |
| [19:15] | l need some egg whites over here, | 这边需要蛋清 |
| [19:18] | just separate the whites in there. | 把蛋白分离出来到这里 |
| [19:24] | Egg yolks in there. | 蛋黄放那 |
| [19:26] | And then, l’ve got 150 grams of custard here. | 准备150克奶油冻 |
| [19:31] | You can use home-made custard or the bought custard is fine, | 自制的或买的都行 |
| [19:36] | and a teaspoon of flour. | 一茶匙面粉 |
| [19:39] | Just regular, plain flour straight in there. | 普通面粉就可以 |
| [19:42] | l need four egg whites. | 我需要四个蛋白 |
| [19:44] | And that’s going to be the real lift of this pudding. | 这是舒芙蕾蓬起来的原因 |
| [19:48] | So, just get rid of the egg yolks there. | 分离出蛋黄 |
| [19:53] | l can save those yolks for something else. | 把蛋黄留作他用 |
| [20:00] | Last one. | 最后一个 |
| [20:03] | Just rock the egg yolks backwards and forwards. | 分离的时候把蛋黄左右倒一下 |
| [20:07] | There we go. Electric whisker. | 这就可以了 电动搅拌器 |
| [20:09] | Really helpful when it comes to making meringues | 做蛋白糖饼或其它将鸡蛋 |
| [20:12] | or anything with egg whites and air. | 和空气搅在一起的食物都很有用 |
| [20:14] | A little pinch of salt, that’ll help to stiffen the egg whites. | 加入少量盐 使蛋白变硬 |
| [20:19] | And, give it a whisk up. | 然后开始搅拌 |
| [20:22] | l’m going to mix up the rhubarb flavour, | 我要把大黄 奶油冻 |
| [20:25] | custard, flour, egg yolks. | 面粉 鸡蛋黄都搅在一起 |
| [20:27] | Get the egg whites going over there. | 蛋白在另一边搅拌 |
| [20:35] | Once you get the egg whites | 如果蛋白搅拌得好 |
| [20:37] | and make them stiff like that and hold their shape, | 它会成型 并且保持形状 |
| [20:39] | that’s good news. | 这样就是好的 |
| [20:40] | Get yourself two tablespoons of unrefined sugar, shake in there. | 取两勺粗糖 |
| [20:47] | Give it another whisk. | 再搅拌一下 |
| [20:49] | They’ll start to go all nice and shiny and silky. | 会变得有光泽顺滑 非常棒 |
| [20:59] | OK, this is the really, really important bit. | 现在这步很重要 |
| [21:02] | Take a little bit of your egg whites out. | 取一点蛋白 |
| [21:04] | Put it in with your custard | 放入奶油冻 |
| [21:07] | and just very carefully fold the mix together. | 小心地切拌混合 |
| [21:10] | l’ve put a little egg white | 我一开始放了一小部分蛋白 |
| [21:12] | in first because if you chucked it all in | 以防停止搅拌时 |
| [21:14] | it would be a bit harder to nicely mix in. | 混合效果会不好 |
| [21:17] | Once you’ve got this little amount here mixed in, | 混合好了之后 |
| [21:20] | pour it all back in here. | 重新倒入蛋白里 |
| [21:22] | You want to do like a folding action from the bottom to the top, | 从下往上翻着搅拌 |
| [21:27] | working quite quickly and trying not to… | 这样很方便 而且尽量不要… |
| [21:29] | You don’t want to lose that lovely air you’ve trapped. | 把已经搅拌进去的空气压出来 |
| [21:32] | lf you listen to it, it’s losing air all the time. | 如果你认真听的话 气泡一直在破碎 |
| [21:35] | Our job is to get it into | 在体积减少太多之前 |
| [21:37] | our lovely little dishes and our moulds, | 要把它装进 |
| [21:39] | before we lose too much volume here, | 小模具里面 |
| [21:44] | and we want to get it in that oven. | 之后放入烤箱 |
| [21:46] | Every single minute we waste, | 每浪费一分钟 |
| [21:48] | there’s air popping out of this lovely pudding. | 气泡就减少得越多 |
| [21:52] | Just like that. | 就像那样 |
| [22:01] | lt’s not technical or hard or anything. | 这没太多的技术含量 也不很难 |
| [22:03] | lt’s just about speed really and not mucking about. | 只是别浪费时间 一定要快 |
| [22:08] | Just get the tray out of the oven. | 把托盘放入烤箱 |
| [22:10] | Now, it’s important to pre-heat the tray | 给托盘预热很重要 |
| [22:13] | because that gets heat | 因为托盘是可以 |
| [22:14] | into the bottom of the puddings straight away. | 直接给布丁底部供热的 |
| [22:17] | Just load them up like that. | 装成这样就可以 |
| [22:21] | With no fussing, be very gentle, don’t bang anything around. | 小心一点 别弄到旁边去 |
| [22:24] | Get these into the oven. | 放入烤箱 |
| [22:30] | Carefully close the door. | 小心地关上门 |
| [22:31] | Give them 20 minutes at 180 Celsius, 350 Fahrenheit. | 180摄氏度或350华氏度烤20分钟 |
| [22:36] | Just leave them. Trust them, don’t open anything. | 让烤箱自己烤就好了 不要随便开门 |
| [22:39] | Just look through the | 从玻璃往里看 |
| [22:40] | glass and l’ll show you what to do with them. | 我来告诉你接下来怎么做 |
| [22:48] | Looking good through the window. | 貌似看起来很不错 |
| [22:50] | Look at these little babies, come on! | 来吧 看看它们多诱人 |
| [22:53] | And then the key is, is to | 关键是 |
| [22:54] | never open the door when you’re cooking them. | 烤箱工作的时候千万不要开门 |
| [22:59] | And to serve it what l love to do, | 现在摆成我喜欢的样子 |
| [23:01] | get a teaspoon, dunk it right in the middle. | 用一个茶匙插在中间 |
| [23:10] | Pour in some nice custard so it just goes right to the bottom. | 倒入一些奶油冻 直接倒入底部 |
| [23:15] | lt’ll sink to the bottom like that. | 就会像那样沉下去 |
| [23:25] | A little bit of icing sugar. | 加一点糖霜 |
| [23:29] | Rhubarb and custard, delish. | 大黄与奶油冻 真美味 |
| [23:39] | l’m going to do a beautiful rhubarb cocktail. | 我要制作漂亮的大黄鸡尾酒 |
| [23:41] | You know when we cooked the lovely rhubarb earlier | 刚才做那些食物的时候 你注意到 |
| [23:45] | and it had all that lovely juice? | 大黄的汁水很丰富了吗 |
| [23:47] | You can use that. About two shots of that in here. | 可以利用这点 这里用两小杯 |
| [23:51] | That’s the base of the flavour. | 作为最基础的部分 |
| [23:53] | A nice big handful of ice can go in because we want it cold. | 加入少数冰块做冰镇饮料 |
| [23:58] | A little bit of cream. Just about one shot, just a swig. | 一点奶油 一小杯的量就可以 |
| [24:02] | A swig of milk. | 牛奶一份 |
| [24:06] | Two shots of vodka, and as | 两小杯伏特加 |
| [24:08] | you know l’m very good with my measurements. | 我对分量很有把握 |
| [24:12] | Two shots. And half a shot of Galliano, | 两小杯 半小杯茴香酒 |
| [24:16] | which l just got from my booze shop. | 这是我刚才店里拿过来的 |
| [24:18] | lt’s got a nice aniseedy flavour. | 所以会有很香的茴香味 |
| [24:20] | A young lad at 15 in Cornwall called Tristan made this up. | 这是康沃尔一个叫特里斯坦的15岁少年发明的 |
| [24:25] | When they were cooking | 用大黄做完菜的时候 |
| [24:26] | rhubarb there was juice left over blah, blah. | 发现剩了很多汁水 然后就… |
| [24:29] | Made this cocktail, creamy, smooth. | 创造了这种鸡尾酒 香醇浓郁 |
| [24:31] | Wonderful way to make use of the rhubarb. | 是利用大黄的一种很好的方式 |
| [24:34] | Give it a good old shake. | 好好摇匀 |
| [24:38] | Until it’s really cold. | 直到冰镇彻底 |
| [24:39] | lf you look at the beautiful colour, look at that. | 看看这个漂亮的颜色吧 |
| [24:44] | Beauty. | 真美 |
| [24:48] | Nice and cold. | 又清凉又好喝 |
| [24:50] | And that, is a really unusual rhubarb and vodka cocktail. | 这是一种很特别的大黄伏特加鸡尾酒 |
| [24:55] | Top, top stuff. Nice one, Tristan! | 真是优品 干得好 特里斯坦 |
| [25:03] | Cheers, here’s to rhubarb. | 为了大黄 干杯 |