| 时间 | 英文 | 中文 |
|---|---|---|
| [00:30] | Today l’m going to steam through all these fantastic leeks. | 今天我的食材是这些很棒的韭葱 |
| [00:33] | lt’s November, so we’ve had a few frosts now | 现在是十一月 叶子略有些上霜 |
| [00:35] | which will break the fibres, make them more tender. | 霜会折断韭葱的纤维 让它们的口感变嫩 |
| [00:38] | They’re full of nutrients and really good for you. | 韭葱营养丰富 对身体很好 |
| [00:41] | Take one of these, you know, | 拿起一颗韭葱 |
| [00:44] | they look like quite robust little veggies. | 他们看起来像长得有点野的蔬菜 |
| [00:47] | You start peeling back the outer layer. | 首先剥掉它的外皮 |
| [00:49] | Underneath you get these fantastic pale, | 就会露出很干净的白色 |
| [00:52] | beautiful, incredible colours. | 很美 很妙的颜色 |
| [00:53] | You get this incredible white part that didn’t see the sun, | 这部分因为见不到太阳所以非常洁白 |
| [00:57] | that’s tender and delicious and absolutely buttery to eat. | 吃起来很嫩 很美味并且有些奶油的味道 |
| [01:00] | Then, this piece you can use in many types of cooking | 这部分可以用多种方式烹饪 |
| [01:03] | but cook it longer and slower. | 不过要花较长的时间小火烹饪 |
| [01:05] | But, undoubtedly a brilliant veg, completely underrated. | 总之 这是一款很棒的蔬菜 值得多吃 |
| [01:08] | l’ve got recipes for leeks that’ll blow your mind | 我有很多让你意想不到的韭葱食谱 |
| [01:11] | and l want to big them up today. | 今天我要悉数奉上 |
| [01:14] | So, welcome to Mr Leek. | 欢迎收看韭葱特辑 |
| [01:26] | OK, l’ve got the bigger leeks. | 我挑了些个头比较大的韭葱 |
| [01:29] | l’ve peeled back the outer leaves pretty much, | 外皮都已经剥得差不多了 |
| [01:31] | taken off the worst of the ends, that can go on the compost heap. | 把不好的部分都去掉 这些可以拿去堆肥 |
| [01:35] | Then, what l’ve done is l’ve cut with a knife all the way down | 然后 我会用刀切一下韭葱 |
| [01:39] | and l’ve washed it under the sink, washing downwards. | 再在水池里将它大头朝下冲洗干净 |
| [01:42] | lf you do it this way | 如果你反着冲洗 |
| [01:43] | you’ll push dirt into the middle of the leek | 会把泥冲到韭葱的中部 |
| [01:46] | and you’ll end up chomping on a load of dirt. | 那你最后就会吃一嘴泥 |
| [01:48] | So, just take the ends off here. | 切掉葱尾 |
| [01:51] | l’ve got four nice, good-sized leeks. | 现在我有四根整齐 干净的韭葱 |
| [01:55] | What l’m going to do is rip them in half like that, | 先把它们掰成两半 |
| [01:58] | and show you how to slice them up. | 然后我会教你怎么切葱 |
| [02:00] | Now, the pasta l’m going to do is going to be Pappardelle, | 我今天要做宽意面 |
| [02:03] | so l want to get my leeks and l want to slice them | 所以我会把韭葱切成 |
| [02:06] | about the same thickness as the Pappardelle. | 与宽面条同齐的厚度 |
| [02:17] | Just rattle through these nice and quick. | 迅速并整齐的切好它们 |
| [02:21] | The darker bits you can put to one side. | 遇到颜色有些深的韭葱段可以放在一边 |
| [02:23] | Last one, pretty much. | 最后一根 |
| [02:28] | l want to get some olive oil in here, | 往锅里倒入一些橄榄油 |
| [02:30] | straight olive oil, couple of lugs, | 直接从瓶中倒入适量橄榄油 |
| [02:35] | A good knob of butter. | 一大勺黄油 |
| [02:36] | Now, as far as best friends of Mr Leek’s concerned, | 到目前为止我认为韭葱的绝配 |
| [02:39] | butter and leeks, brilliant. | 绝对是黄油 它俩加在一起 非常棒 |
| [02:41] | l’ve got three cloves of garlic here. | 准备三瓣蒜 |
| [02:43] | Just finely slice them. | 切薄片 |
| [02:46] | Essentially, if you slow-cook leeks, | 有一点要记住 慢炖韭葱 |
| [02:49] | erm, you know, it becomes buttery. | 会让它变得有些奶油的味道 |
| [02:51] | lt becomes awfully tender and just sweet and lovely. | 它会变得很嫩 并且甜甜的 |
| [02:55] | Garlic goes in, oil, | 我们放了大蒜 油 |
| [02:57] | butter and then thyme. | 黄油 然后加点百里香 |
| [02:59] | Now, leeks are a brilliant carrier of flavours, just get it in, | 韭葱能够很好地吸收味道 把百里香丢进去 |
| [03:04] | it always makes a bit of a fuss in the pan, don’t ask me why. | 它进锅后总会发出些滋滋声 别问我原因 |
| [03:08] | An attention seeker. | 它就是喜欢引人注目 |
| [03:10] | Just as the garlic starts to soften, | 待大蒜开始变软 |
| [03:12] | you know, the garlic and thyme have flavoured that fat | 锅里的油已经吸收了大蒜和百里香的香味 |
| [03:14] | and that’s the time when we put the leeks straight in. | 这时候就可以放韭葱了 |
| [03:19] | All those leeks can go in. | 把所有韭葱下进去 |
| [03:21] | Get some tongs. | 拿个夹子 |
| [03:24] | l’m just going to stir this leek around. | 在锅中搅动韭葱 |
| [03:26] | l want to coat it in that lovely fat. | 让每一段都裹满油脂 |
| [03:29] | And once it’s all nice and coated, | 等所有韭葱都裹上油后 |
| [03:31] | l want to get it onto a full whack, right. | 我要下猛料了 |
| [03:35] | l want to add half a glass of white wine. | 加入半瓶白葡萄酒 |
| [03:40] | We want to boil that up and get the alcohol cooked out of it. | 慢慢煮 让酒精完全挥发掉 |
| [03:44] | White wine and leeks, really good friends again. | 白葡萄酒和韭葱 也是好伙伴 |
| [03:47] | While that’s just heating up, a really good pinch of salt | 加热期间 撒上一小把盐 |
| [03:50] | and a nice pinch of pepper. | 和一点胡椒 |
| [03:53] | Some vegetable or organic vegetable stock cube, | 再倒些蔬菜或者有机蔬菜汤料冲泡的高汤 |
| [03:56] | or you could use chicken stock, about a pint. | 也可以用鸡汤 大概一品脱的量 |
| [04:00] | Lovely, that’s perfect. | 好了 很完美 |
| [04:01] | Now, we’re going to cook it for about half an hour, erm… | 这些原料需要煮大概半个小时 |
| [04:04] | But, before we do that, l’ve got some Parma ham. | 不过煮之前 我准备了些帕尔玛火腿 |
| [04:09] | Now, in ltaly they will get, | 在意大利 他们会用 |
| [04:14] | the Parma ham, Prosciutto, | 帕尔玛火腿 意大利熏火腿 |
| [04:16] | which has that wonderful salty, savoury, sweetmeat flavour | 都是有些咸辣 有些甜口的火腿 |
| [04:21] | and they will basically make, what the French call a Cartouche. | 他们会用它代替 法语叫椭圆形纸盖的东西 |
| [04:26] | The Cartouche is a bit of grease-proof paper | 椭圆形纸盖即把防油纸 |
| [04:29] | cut into a circle to fit the | 根据锅的大小切成圆形 |
| [04:31] | top of the pan when you do stews and stuff. | 在炖煮的时候盖在锅顶 |
| [04:35] | So, in ltaly instead of using paper, | 而在意大利 人们不用纸 |
| [04:37] | they use the off-cuts of the Parma ham and it stops the liquid | 而是用帕尔玛火腿的下脚料来阻止 |
| [04:41] | evaporating too quickly, | 液体太快蒸发 |
| [04:43] | otherwise it will boil dry and it will burn. | 否则会让菜太快煮干或者糊底 |
| [04:45] | What is really intelligent | 这个办法很棒之处在于 |
| [04:47] | about this is you’ve got an opportunity now | 你即有机会丰富 |
| [04:49] | to make the leeks taste delicious | 韭葱的口味 |
| [04:54] | and it’ll leave your leeks beautifully moist. | 也能保证它润泽的观感 |
| [04:57] | You can see the steam evaporating, can’t you? | 能看到水汽正在蒸发吧 |
| [05:00] | Where that steam’s escaping l want to cover it up, keep it in. | 我会在水汽蒸发的地方铺上火腿 盖住水汽 |
| [05:05] | lt works, you see, it’s like, plugged it. Brilliant. | 很管用 看 就像关上锅盖一样 很棒 |
| [05:09] | So, give that half an hour | 让它煮半个小时 |
| [05:11] | then we’re in the business to make this pasta sauce. | 之后我们来做意面酱 |
| [05:14] | 慢炖半个小时 韭葱会变得甜蜜可人 帕尔玛火腿会保持锅内水分 守卫好韭葱 | |
| [05:19] | Right, half an hour has passed, we’ve got lovely, sweet leeks. | 半个小时过去了 我们的韭葱已经好了 |
| [05:23] | Let’s have a good old look in here. | 我们来好好看看 |
| [05:26] | Now, you can see that meat is essentially cooked. | 肉已经基本煮烂了 |
| [05:29] | lt’s protected the leeks, | 它把韭葱也闷烂了 |
| [05:30] | incredible. That is the way to cook leeks. | 太赞了 这就是烹饪韭葱的方法了 |
| [05:33] | Now, let’s stop rabbiting about that. | 好了 不唠叨韭葱了 |
| [05:36] | What l want to do with this pan | 现在用这个锅 |
| [05:37] | is l want to make something that’s like, | 我要做一个 |
| [05:40] | the coolest little thing in cooking l reckon, | 我觉得是烹饪界最酷的小食 |
| [05:43] | it’s called Pane Gretatta. | 叫做干炒面包 |
| [05:44] | Pane as in pan as in bread. | 就是锅炒面包 |
| [05:47] | Erm, just slice up your bread about a centimetre thick. | 把面包切成一厘米厚的片 |
| [05:52] | You want stale bread for this and… | 最好用时间比较长的面包 |
| [05:55] | And slice it in half so you’ve got some bits like that. | 然后把面包片对半切开 变成这样 |
| [06:00] | Now, something Mr Leek absolutely loves, is mushrooms, | 还有一样与韭葱绝配的食材 就是蘑菇 |
| [06:04] | gets on with them like a house on fire. | 加上它味道会妙很多 |
| [06:06] | lf you can get a little packet of dried Porcini, right, | 取一小包干牛肝菌 |
| [06:10] | you know, a little pack, just a handful like that, | 一小包 大概抓一把的量 |
| [06:13] | we can make Pan Gretatta flavoured with Porccini, OK? | 我们现在要制作牛肝菌风味的干炒面包 |
| [06:17] | And, honestly, any dried mushroom will do the trick. | 但实际上 用任何干蘑菇都可以 |
| [06:21] | A little handful, give it a whaz. | 抓一小把 搅拌一下 |
| [06:29] | Put your bread in. | 把面包放进去 |
| [06:37] | Like that. A little bit of pepper. | 就像这样 加一点胡椒 |
| [06:42] | Little bit of salt. | 一点盐 |
| [06:43] | Then, in this pan, l want to use olive oil. | 在平底锅中倒入橄榄油 |
| [06:55] | While that’s heating up, l’ll get a couple of cloves of garlic | 待锅中油加热期间 取几瓣大蒜 |
| [07:00] | and then, l’ll squash the little monkeys like that. | 像我这样把大蒜用手压扁 |
| [07:05] | Put them straight in the oil, like that. | 然后放入油中 |
| [07:08] | That will perfume this oil. | 可以给油添香 |
| [07:10] | And then, get myself a little stick of rosemary, place it in. | 取一小支迷迭香 放进去 |
| [07:19] | Lovely. | 很棒 |
| [07:20] | And by that time, | 这个时候 |
| [07:23] | in here, have a little look, we’ve got breadcrumbs. | 再来看看搅拌机 已经打成面包碎了 |
| [07:27] | Delish. Let’s shake this pan around. | 很香 将平底锅略倾斜 |
| [07:34] | We’re not going to eat the | 我们并不会直接吃 |
| [07:35] | garlic or rosemary, it’s there to flavour. | 大蒜或者迷迭香 只是用他们添香 |
| [07:38] | And, at this stage throw this in. You only need about that much. | 现在 把面包碎倒进去 倒这么多就够了 |
| [07:43] | Toss it around. Coat it all. | 颠锅 让面包碎都裹上油 |
| [07:46] | Now, if you don’t know or you’re not confident to make pasta, | 如果你不会或者没信心自己动手做意面 |
| [07:50] | and you don’t want to buy dry or pre-made fresh pasta, | 但你又不想买干面或者是成品意面 |
| [07:55] | here’s a little cheat that allows you | 有条捷径可以让你 |
| [07:57] | to begin to fall in love with making your own pasta, OK. | 试着爱上自制意面 |
| [08:00] | Because once you get the bug, you never stop, right. | 因为一旦自己做过意面 就再也停不下了 |
| [08:03] | Go into a supermarket | 到超市 |
| [08:05] | and buy the pre-made sheets of lasagne, just like this. | 买这种擀好的宽面片 |
| [08:09] | You might think, ”What’s the benefit? | 你可能会想 这有什么好处 |
| [08:12] | I can buy fresh Tagliatelle”. | 我可以直接买新鲜干面条啊 |
| [08:14] | Well, you know what, in some respects, l mean, | 但是 从某上角度上说 我认为 |
| [08:18] | and cooking is all about | 烹饪是一项关乎 |
| [08:19] | heart and soul and love and passion, all that, | 心灵 灵魂 爱与激情的活动 |
| [08:22] | but if you’re going to be shallow about it, people cook. | 如果直白点说 人们爱做饭 |
| [08:25] | l cook because it makes | 我做饭是因为 |
| [08:26] | people happy and appreciate it, and like… | 做出来的饭会获得人们的欢心与赞赏 |
| [08:29] | lf you go and cook some | 如果你只是买些 |
| [08:31] | generic fresh or dry pasta, great, lovely, tasty, | 普通的新鲜或干意面做 也好看 好吃 |
| [08:35] | but it’s, it is what it is. | 但没什么变化 |
| [08:37] | lf you start cutting your own Pappardelle, | 如果你自己试着把宽面切成细面 |
| [08:40] | and it’s slightly crooked here and there and it looks… | 每根面条都或多或少有些不齐整 |
| [08:44] | The ltalians call it ”fatta in casa”, | 而这正是意大利人称作”自制” |
| [08:46] | home-made, hand-made. | 所谓亲手自制而成 |
| [08:47] | You can tell that someone’s actually made it. | 一看就知道这面条是人工做出来的 |
| [08:50] | Even though this is a really naughty trick, | 虽然今天这个方法有作弊嫌疑 |
| [08:52] | it doesn’t matter as long as you start to fall in love with it | 但如果它能让你喜欢上自己制作 |
| [08:55] | you might have a go making fresh stuff. | 新鲜面条的话 作一次弊又何妨 |
| [08:58] | A little bit of flour, just like that to stop them sticking. | 在每层宽面片上撒些面粉 防止互相粘连 |
| [09:02] | And then, you can cut this into any shape you like. | 然后就可以切成任何你想要的形状了 |
| [09:09] | Fold it up. | 卷起来 |
| [09:14] | l’m slicing it just under a centimetre thick. | 切成一厘米宽的面条 |
| [09:16] | That’ll grow in the water to about just over a centimetre thick. | 下水煮以后面条会变得比一厘米宽些 |
| [09:21] | At this point we go straight into the water. | 切好后直接放入水中 |
| [09:25] | That’ll take about two minutes to cook. | 大概煮两分钟 |
| [09:28] | l’m going to turn the gas off here. | 现在给平底锅关火 |
| [09:31] | l can hear from the pan, it’s crunchy. | 从颠锅的声音能听出来 面包碎变酥了 |
| [09:34] | l’m going to get a bit of kitchen paper. | 拿几张厨房纸 |
| [09:38] | l want to lay out a few bits here. | 垫在台面上 |
| [09:43] | And here is a Pane Gretatta, crunchy bits. | 这就是做好的锅炒面包 有些酥脆 |
| [09:51] | l’ve got the leeks in here. | 做好的韭葱在这 |
| [09:53] | Now, normally in ltaly they would take the off-cuts | 在意大利 他们一般会把下脚料 |
| [09:56] | and the Prosciutto slices off | 和熏火腿挑出来 |
| [09:58] | and they will disregard them, they wouldn’t eat them. | 丢在一边 他们不会吃这些 |
| [10:02] | Erm, and, you know, the truth is, | 但对我来说 |
| [10:04] | l just don’t think that l can palate throwing it away. | 我不认为我舍得丢掉它们 |
| [10:09] | So, l’m going to slice it up about a centimetre thick | 我的办法是 把火腿切成一厘米厚的段 |
| [10:12] | and l’m going to put this | 然后把它们 |
| [10:14] | through the leeks back in here, like that. | 倒回放韭葱的锅中 |
| [10:20] | l want a nice, big handful of freshly-grated Parmesan. | 再撒上一大把现磨的帕尔玛干酪 |
| [10:25] | Then, l want a nice knob of butter. | 加一大勺黄油 |
| [10:27] | And then, we bring our pasta over here, | 然后把意面端过来 |
| [10:30] | l want to drain this. | 先沥掉意面中一部分水 |
| [10:35] | l want to keep some of that residual water about now | 在还剩一点水的时候把意面倒进锅中 |
| [10:38] | in there with the water. | 连同煮面水一起倒进去 |
| [10:40] | And, at this point, l need to stir this around. | 现在就要开始搅拌了 |
| [10:43] | Toss this sauce, shake the pan. | 一边颠锅一边拌酱 |
| [10:46] | You really want to be quick now, | 这一步要尽快完成 |
| [10:47] | be quick, get people to eat it quick | 做好后也要让人们尽快食用 |
| [10:50] | because the pasta will keep sucking it up. | 不然意面会吸收过多水分 |
| [10:52] | This is the point when we serve it, nice, big bowl here. | 拌好后就可以盛盘了 |
| [10:58] | Make sure you get some | 记得往里面多盛些 |
| [10:59] | lovely leeks and Prosciutto from there as well. | 做好的韭葱和熏火腿 |
| [11:08] | We get our Pane Gretatta and | 取出锅炒面包 |
| [11:10] | we just sprinkle that over the top like that. | 在意面顶部撒上一些 |
| [11:14] | Pull off those thyme tips for a little bit of freshness | 摘些百里香的嫩叶放上去 显得更新鲜 |
| [11:17] | and then a little grating of Parmesan. | 再撒上一点磨碎的帕尔玛干酪 |
| [11:19] | Brilliant. | 很棒 |
| [11:23] | Tiny bit of oil, and that is an incredible dish. | 加一点油 这道菜就完成了 |
| [11:27] | lf you get that dish on your repertoire, | 如果你把这道菜作为你的保留菜品 |
| [11:29] | you will be cleaning up, mate, at the dinner party awards. | 你一定会横扫家宴界各项大奖 |
| [11:44] | Leeks, it’s been a tough year this year, hasn’t it? | 今年的天气不太适合韭葱吧 |
| [11:46] | Yeah, it’s, er, that summer again, that hot, dry summer. | 是 夏天太热太干燥了 |
| [11:50] | We’ve got stuff like this here which is what, | 像这边这种现象是什么 |
| [11:52] | rust, what do you call this? | 锈菌吗 你管这种现象叫什么 |
| [11:54] | – Or general wilting? – That’s general wilting. | -还是普通的萎蔫 -那是普通的萎蔫 |
| [11:57] | – Where’s the rust, this one here? – Yeah, that one. | -哪个有锈菌 这个 -对 那个 |
| [11:59] | What is rust, like a bacteria, some sort of erm…? | 锈菌是什么 一种细菌 还是 |
| [12:02] | lt’s a fungus, or it’s one of the fungus family. | 是一种霉菌 或者是霉菌类的 |
| [12:06] | Erm, wheat often gets rust, or used to get rust. | 小麦经常感染锈病 至少以前很容易感染 |
| [12:09] | This leaf’s got a bit of rust so… | 这片叶子上有些锈菌 |
| [12:12] | The plant’s growing out of it but we’ll have to be careful. | 但这株已经长好了 不过我们还是会多留意 |
| [12:15] | l wouldn’t put that on the compost heap. | 我不会把这个放在肥料堆上的 |
| [12:17] | Because it’ll spread spores? | 因为这个会传播真菌孢子吗 |
| [12:19] | lt could spread so we’ll lose that. | 会传播的 所以我们不要它 |
| [12:21] | We were going to pull them up, | 我们本来是要把它们拔出来 |
| [12:23] | but we left them and they grew through it. | 但是我们把它们留着后 它们就顺着了 |
| [12:26] | Yeah, that’s the good thing, now we’ve come into winter | 这是好事 现在要进入冬季了 |
| [12:29] | erm, the pests and diseases have died off and slowed down so… | 害虫和疾病相继消失并减缓 |
| [12:34] | Leeks are pretty tough and they’re pulling through it. | 韭葱很强壮 它们能挺过来的 |
| [12:37] | These guys, they’re the tougher winter varieties, | 这些是更扛得住冬天的变种 |
| [12:40] | these will stand right through the winter. | 它们完全能挺得过冬天 |
| [12:43] | – February, March? – February, March, even into April. | -二月三月吗 -二月三月 甚至到四月 |
| [12:46] | Another four months, that’s incredible. | 多活四个月 太了不起了 |
| [12:48] | l’ll tell you what l’m going to do, | 我来告诉你我要做什么 |
| [12:50] | l’ve got, see this Traviso here? | 我有红叶菊苣 你看见了吗 |
| [12:52] | This is an interesting plant | 这是株有趣的植物 |
| [12:54] | because this is an ltalian variety of Radiccio. | 因为这是菊苣的意大利变种 |
| [12:58] | And, look at that. | 看看这个 |
| [13:06] | l’ll put these in here. | 我们把它放在这里 |
| [13:08] | And, then over here, let me just cut this. | 还有那边 让我把这个砍下来 |
| [13:12] | Oooerr, look at that! | 看看这个 |
| [13:15] | Oh, it’s… | 这是 |
| [13:16] | What an absolute celebration of the garden. | 简直是一场花园里的盛会 |
| [13:19] | What l’m going to do with these is, er, almost do a… | 我要用这些做 几乎是做 |
| [13:22] | ltalians do it in summer, Verdura Mista, grilled vegetables. | 意大利人在夏天做的烤时蔬 |
| [13:25] | Normally Aubergines, zucchini, stuff like that. | 通常有茄子 西葫芦这一类的东西 |
| [13:28] | l’m going to do a winter version with lovely, bitter leaves. | 我要用可口的苦菜做一道冬天般的烤时蔬 |
| [13:32] | My lovely leeks. Mr Fennel. | 可口的韭葱 和我的茴香 |
| [13:34] | l’ll come warm myself on your fire. | 我要用你的火取暖 |
| [13:36] | Yeah, warm up on my wood oven. | 好啊 用我的烧木的炉子取暖吧 |
| [13:38] | See you, big fella. | 再见啦 大家伙 |
| [13:49] | Right, l’m going to show you a really cool, trendy dish. | 我要向你们展示一道非常时尚流行的菜品 |
| [13:53] | l’ve got these beautiful little, er, baby leeks | 我这里有刚刚在水里 |
| [13:56] | that l’ve just parboiled for five minutes. | 焯过五分钟的美味的嫩韭葱 |
| [14:00] | The reason l’ve done that is because | 我这么做的原因是 |
| [14:02] | if you want to roast, fry or grill a leek, | 如果你要灼烤 炒或者烧烤韭葱 |
| [14:05] | you can’t put them in as they are, | 你不能直接生着处理 |
| [14:08] | because the outside layers will become protective like paper. | 因为表皮会形成像纸张一样的保护层 |
| [14:12] | lt’ll be dry, miserable, probably, | 菜可能就会变得很柴 很难吃 |
| [14:14] | and it will enhance | 而且可能会增加 |
| [14:15] | everything that’s stringy, possibly, about it. | 食材的纤维口感 |
| [14:18] | lf you blanch or steam it for five minutes | 如果你把它在水里焯一下 或蒸上个五分钟 |
| [14:20] | you get something that’s bendable, something that’s hot, | 你就能得到柔软灼热的 |
| [14:23] | something it’s now open to be dressed with lovely things and flavours. | 能加入其他美味食材和味道的蔬菜 |
| [14:26] | so, whether you’re frying, | 所以无论你是要炒 |
| [14:27] | grilling or roasting them, you need to do that. | 烧烤或灼烤韭葱 都得这么做 |
| [14:30] | The first thing l’m going | 我要做的第一件事 |
| [14:32] | to do is rub the olive oil over the leeks. | 就是在韭葱上涂抹橄榄油 |
| [14:36] | A little pinch of salt, just a little bit of oil on there. | 加一点盐 加一点油即可 |
| [14:39] | That’s to stop the leeks sticking on the barbecue. | 这是为了防止韭葱粘在烤架上 |
| [14:42] | So, what l’m going to do is just lay it here | 我要做的就是把它们放在上面 |
| [14:45] | across my char-grill like this. | 就这样横放在碳烤架上 |
| [14:48] | And what you want to do is | 你希望做到的就是 |
| [14:50] | make them more fantastic through charring it | 通过把它们烤得比它们本来的样子更焦 |
| [14:53] | than they already are. | 而使其变得更加美味 |
| [14:54] | Get those going to start with. | 就从这么做开始吧 |
| [14:56] | Now, what we’re going to do is l’ve got my leek here, er, leek? | 现在我们要的就是拿出韭葱 不是韭葱 |
| [14:59] | l’ve got my fennel here! Keep these tops, they’re delicious. | 是拿出茴香 保留叶子 这很美味 |
| [15:03] | l want to get this fennel and l just want to shave little bits | 拿住余下的茴香 沿着茎部将其 |
| [15:06] | as thin as l can through the stalk, just like that. | 切成尽可能小的块 就像这样 |
| [15:12] | You can do this on a mandolin to get them nice and thin | 你可以用削菜板切出很薄很合适的块 |
| [15:15] | or do them by hand like that. | 也可以像刚才那样用手切 |
| [15:17] | These go on dry, so they go straight on. | 茴香不加油 直接放上去 |
| [15:20] | Now, l’ve put them on dry because it’s not going to stick. | 我不加油就放上去是因为它不会粘在烤架上 |
| [15:23] | OK, the leeks probably would, so that’s why l’m not doing it. | 韭葱可能会粘 所以我不会直接放上去的 |
| [15:27] | Now, let’s look at what we’ve got here. | 看看我们都有什么 |
| [15:29] | We’ve got these fantastic Radicchio, | 我们有这种非常美味的菊苣 |
| [15:31] | Traviso, very ltalian, | 红叶菊苣 很有意大利特色 |
| [15:33] | but you can get Radicchio anywhere. | 但是你在哪里都可以找到菊苣 |
| [15:35] | What l’m going to do now is get these lovely leaves | 我现在要做的就是将拿出这些美味的菜叶 |
| [15:38] | and l’m going to put these also on dry. | 并不加油的放在烤炉上 |
| [15:40] | You might be thinking l’m bonkers, | 你或许会觉得我是在发神经 |
| [15:42] | but what l want to do, l want to wilt this, | 但是我想做的就是把这些菜烤蔫儿 |
| [15:45] | and it’ll take on the smell of that smokiness. | 而且这会呈现出烟熏的味道 |
| [15:47] | l’m going to make a warm dressing. | 我要做一道温热的调味料 |
| [15:49] | l’ve got Chorizo, the old Spanish, erm, spicy sausage, | 我有口利左香肠 一种古老的辣味香肠 |
| [15:54] | with a mixture of herbs and that wonderful paprika | 配以混合香料和带有烟熏味的 |
| [15:58] | with that smoky flavour. | 美妙的红辣椒 |
| [15:59] | l’m going to slice this up here like this. | 像这样把香肠切碎 |
| [16:06] | Then, slice it through again. | 再剁碎 |
| [16:09] | Slice it up. | 继续剁 |
| [16:11] | And, at this point l get my pan out. | 这时候把平底锅拿出来 |
| [16:17] | Olive oil. | 橄榄油 |
| [16:20] | And, l put the Chorizo in there. | 把口利左香肠放到锅里 |
| [16:25] | Delish, delish, delish. | 好香啊 很美味 很可口 |
| [16:27] | So, l’ll put that back under here. | 再把锅放到底下 |
| [16:31] | OK, we can start taking things off. | 我们可以开始把烤菜拿下来了 |
| [16:33] | Nice, big bowl. | 拿一个漂亮的大碗 |
| [16:36] | The individual leaves you can take off straightaway. | 单片的叶子可以直接拿下来了 |
| [16:39] | Some of these bigger bits you can leave on. | 大一点的可以再放的久一些 |
| [16:42] | You know, that looks miserable, doesn’t it? | 这看起来糟透了 对吗 |
| [16:45] | lt looks absolutely, actually… Look what’s in the bowl. | 其实这看起来绝对 看看这碗里的东西 |
| [16:48] | Oh My god, what have you done, Jamie? | 天哪 你干了什么 杰米 |
| [16:50] | It looks disgusting!” | 这看起来真恶心 |
| [16:51] | He’s gone mad obviously. | 他明显是发疯了 |
| [16:54] | So, there’s my lovely, bitter leaves. | 这里是我的可口的苦菜 |
| [16:58] | Then, l take my lovely, warm baby leeks. | 接着拿下我可口温热的嫩韭葱 |
| [17:01] | A bit more interesting, it looks like wintertime. | 更有趣的是 这看起来像冬季 |
| [17:04] | Fantastic. | 棒极了 |
| [17:06] | Then, the leeks, l mean, the fennel here. | 接着是韭葱 我的意思是茴香 |
| [17:08] | l’ll leave that on a bit longer. | 会把它烤的再久一些 |
| [17:15] | Now, in the pan here, you can see all the bits. | 你能看到平底锅里所有的香肠块 |
| [17:19] | l’ll continue frying it on there. | 我会继续炒香肠块的 |
| [17:22] | Here’s the thing, l’m making a warm salad dressing. | 事情是这样的 我要做一道温热的色拉调味料 |
| [17:25] | The fat’s come out of the sausage, the oil’s there already, | 脂肪从香肠里渗出 美味的口利左香肠里 |
| [17:28] | all the spices and stuff | 本来就有油脂 |
| [17:30] | in the lovely Chorizo anyway. l wanna add to that. | 和所有的味道 我想在此之上加一些东西 |
| [17:32] | l want to get fresh rosemary going on here, | 我想加些新鲜的迷迭香 |
| [17:35] | because we’ve got quite frumpy, grilled, warm veggies, right. | 因为我们有的就是有些单调的烤蔬菜 对吧 |
| [17:40] | l’ll just chop these up. | 把这个剁碎 |
| [17:44] | A bit of rosemary in there. | 给里面加点迷迭香 |
| [17:46] | That bit will make all the difference. | 就这么一点会让滋味改观许多 |
| [17:48] | All of a sudden, you know, it’s getting a bit more savoury. | 突然间味道会变得更加美味 |
| [17:52] | l’ve got two claves, claves? | 我有两瓣 瓣 |
| [17:55] | l’ve got two cloves of raw garlic, | 我有两瓣生蒜 |
| [17:57] | just grate them on a grater, cooked, | 在擦菜板上把它们磨碎 炒熟 |
| [17:59] | and it’ll have that fantastic | 菜就会有那种妙极了的 |
| [18:01] | kind of hum and sort of beautiful flavour. | 混杂的 可以说是美妙的滋味 |
| [18:04] | You see that? That’s all the good stuff, straight in there. | 这就是所有的好东西 直接放进去 |
| [18:07] | And here, at this point, this is when it all gets fun. | 此时才是一切变得有趣的时候 |
| [18:13] | Mix that garlic in and the smell is incredible. | 把蒜混进菜里 香味真是不可思议 |
| [18:18] | Right, Balsamic vinegar. | 对了 香醋 |
| [18:20] | Balsamic works really well with bitter leaves. | 香醋非常适用于苦味的菜 |
| [18:23] | Then, a bit of lemon juice. | 然后加一点柠檬汁 |
| [18:31] | And that, is going to be incredible. | 这道菜会美味至极 |
| [18:35] | l’m going to put that just to the side. | 把它放到一边 |
| [18:38] | l’m going to show you a trick, | 我要给你展示个小诀窍 |
| [18:40] | l’m conserving this for a squid, OK? | 是为了鱿鱼而保留的 |
| [18:43] | So, all of this effort is to sell my mate Mr Squid, | 所做的努力都是为了让我的朋友 |
| [18:47] | and his four little tentacles. | 鱿鱼先生和他的四个小触手变得更畅销 |
| [18:49] | Squid’s a fantastic thing | 鱿鱼是很美味的食材 |
| [18:50] | and l’ve got a wicked way to prepare it. | 我有一种很顽皮的预备鱿鱼的方法 |
| [18:53] | l’m going to get my legs, put them to one side. | 收起触须 把它们放在一边 |
| [18:55] | Here’s the trick, right? | 接下来就是小诀窍了 |
| [18:57] | You get your knife, you put it inside the squid like this. | 拿出菜刀 像这样把刀子塞到鱿鱼里 |
| [19:03] | Then, get another knife and slice through to the other knife. | 然后再拿一把刀 沿着另一把刀切鱿鱼 |
| [19:08] | Then, you’re going to get a whole concertina effect | 然后你就能得到本来需要特别长时间来做的 |
| [19:11] | which would take you ages | 扇形褶子的效果了 |
| [19:12] | to do if you were trying it out, dead simple. | 如果你要尝试的话 这下就简单了 |
| [19:14] | We’ll try it again, knife goes in. | 我们再试一次 把刀子塞进去 |
| [19:19] | Slice it up like that. | 像这样切开鱿鱼 |
| [19:20] | We’ll do it again, knife in, all the way to the end, slice. | 再做一次 塞进刀子 塞到底 切开 |
| [19:28] | Then literally all l do is mix my bits and pieces here. | 我做的真的就是把鱿鱼块混合起来 |
| [19:32] | Drizzle it with some olive oil. | 淋上一些橄榄油 |
| [19:36] | Get a whole handful of those fennel tops | 拿出少许你买的时候 |
| [19:38] | that you get with the fennel bulb even when you buy it. | 连着块茎的茴香叶子 |
| [19:41] | Just slice it through like that. | 像这样切碎 |
| [19:44] | Some salt and pepper. | 加一些盐和胡椒 |
| [19:46] | Salt, pepper. | 盐 胡椒 |
| [19:49] | Then literally, dress it almost like a salad, | 然后差不多把它像色拉一样混合起来 |
| [19:52] | so it’s got that lovely oil. | 这样鱿鱼上会有美味的橄榄油 |
| [19:53] | Then all l do… | 然后我要做的就是 |
| [19:56] | l’ve got a preheated pan. | 我有一口预热了的平底锅 |
| [20:00] | A bit of oil. | 加一点油 |
| [20:05] | Legs in first. | 先放入触须 |
| [20:09] | Then, we just lay our concertina squid. | 接着再放入扇形褶子鱿鱼 |
| [20:17] | Just whack it in the oven, quick and hot. | 把它放入烤箱即可 又快又热 |
| [20:21] | l’m going to take the last of this fennel off. | 拿出剩余的茴香叶 |
| [20:26] | Nice colour. | 菜色很漂亮 |
| [20:28] | And this is where the fun happens. | 接下来有趣的事要发生了 |
| [20:30] | We get that wonderful, rich, | 把美味浓郁的口利左香肠 |
| [20:33] | Chorizo and garlic dressing. | 加蒜的调味料拿来 |
| [20:38] | And… | 然后 |
| [20:41] | You know, dress it, just dress it. | 给烤菜调味 只是在调味 |
| [20:44] | Sod it, use the hands. Just dress it. | 用手搅一搅 只是在调味 |
| [20:48] | Look at that. | 看看这个 |
| [20:49] | So, serve up in these. | 用这个将其呈上桌 |
| [20:54] | Let’s go and get our squidy. | 咱们去把鱿鱼拿出来 |
| [20:57] | OK. So, l’ve got my squid. | 鱿鱼拿出来了 |
| [21:01] | Look at that. | 看看这个 |
| [21:08] | Beautiful. | 美妙的很 |
| [21:09] | This is the sort of thing l want to eat actually when l’m in Spain | 其实在西班牙的时候 这就是我想吃 |
| [21:13] | that l never blooming get! | 却很糟糕地没吃上的东西 |
| [21:15] | You know, with the veggies, you know, | 配上烤菜 |
| [21:17] | an absolute joy to eat. | 吃起来绝对是享受啊 |
| [21:21] | lt’s the kind of thing l want to get on a nice, little board | 这就是我想要放在一块漂亮的木板上 |
| [21:24] | and then a lovely pile | 再放上一堆 |
| [21:27] | of your grilled and marinated veggies just there. | 烤过的浸满卤汁的蔬菜 |
| [21:33] | Just serve that, half a lemon, | 把这个呈上桌即可 放上半个柠檬 |
| [21:36] | just get a few fennel tops. | 加少许茴香叶 |
| [21:37] | Rip them over the top to put | 用手撕碎茴香并放在顶部 |
| [21:38] | a bit of fresh with the robust and grilled… | 以增加一种生机勃勃和烧烤的新鲜感 |
| [21:56] | l’m going to do a process which is called, ‘heeling in’. | 我要做的一个程序叫假植 |
| [21:58] | Now, that doesn’t involve a Band-Aid, | 不需要创可贴 |
| [22:01] | er, it’s basically for vegetables. | 使用在蔬菜上的 |
| [22:03] | l’ve got this whole area here which is all taken up by leeks. | 这里有一片土地都种的是韭葱 |
| [22:07] | l want that space back now, | 我想腾出空间 |
| [22:08] | and if you think about modern technology | 如果你想的是用现代科技 |
| [22:10] | l could take these leeks out, put them in a fridge | 把韭葱拔出 放到冰箱里 |
| [22:13] | in ten days’ time they’ll be horrible, nutritionally, taste-wise | 不出十天韭葱就会变差 从营养和味道角度来说 |
| [22:16] | and they’ll go rotten. | 然后腐败掉 |
| [22:18] | What we do is we dig little, little gullies like this | 我们要做的就是用叉子 铁锹或者任何工具 |
| [22:23] | just by rocking your fork and your spade or whatever, | 挖出像这样小小的沟壑 |
| [22:28] | backwards and forwards, just like that. | 一下后一下 就像这样 |
| [22:35] | And then, we get our lovely leeks. | 然后把韭葱拿来 |
| [22:38] | The roots of course are still attached, | 菜的根部还连着 |
| [22:41] | and we pop these leeks into this gully. | 把韭葱塞入沟壑 |
| [22:44] | So, of course first thing we’re doing is getting our space back. | 当然首先我们是腾出来空间了 |
| [22:47] | Secondly, because the roots are going to be in the soil, | 其次 因为根部还在土壤中 |
| [22:51] | they’re going to be feeding still, | 韭葱还是需要养的 |
| [22:54] | maintaining their nutrition, their integrity, their flavour. | 以维持它们的营养 完整度和味道 |
| [22:57] | They’re not going to start dying, essentially. | 本质上来说 它们不会腐坏 |
| [23:00] | And all l do now is put my foot over here and kick it over, yeah. | 现在我要做的就是把脚放到这里 踢一下 |
| [23:07] | And then, put a bit of weight on it. | 然后施加一点重量 |
| [23:12] | And what happens here is you’re keeping it alive, essentially. | 本质上来说 你让韭葱还活着 |
| [23:15] | l can be pulling these leeks | 等到三月我拔出这些韭葱的时候 |
| [23:17] | out and they’ll still be beautiful in March. | 它们还会很美味 |
| [23:21] | Heeling in leeks. Not bad, is it? | 假植韭葱 不错吧 |