| 时间 | 英文 | 中文 |
|---|---|---|
| [00:33] | So this whole bed here is planted up with brassicas. | 这块地上种满了芸苔属植物 |
| [00:35] | And the brassicas family is one of | 不得不说 芸苔属植物家族 |
| [00:37] | the most exciting vegetable families, honestly. | 是最有意思的蔬菜品种之一 |
| [00:40] | You’ve got cavolo nero, Savoy cabbage, | 有乌白菜 皱叶甘蓝 |
| [00:43] | spring cabbages, red cabbages, | 结球甘蓝 紫甘蓝 |
| [00:44] | white sprouting broccolis, purple sprouting broccolis, | 白色 紫色西兰花 |
| [00:47] | your kohlrabi, your turnips, | 大头菜 芜菁 |
| [00:48] | your curly kales, your swede. | 羽衣甘蓝 瑞典甘蓝 |
| [00:50] | All of them are really good for you. | 所有这些都对人体有好处 |
| [00:52] | And also, the version you get in the | 而且 你在超市中能买到的品种 |
| [00:54] | supermarket is such a boring edited plain version. | 很有限也很一般 |
| [00:56] | For instance, this cauliflower here. | 举个例子 这种花椰菜 |
| [00:58] | Look at the colour of that. That is beautiful. | 看看这种颜色 多美 |
| [01:01] | When you put the green ones with the purple ones, | 要是把绿色和紫色两种混在一起吃 |
| [01:02] | the white ones with the yellow ones, | 或者白色的和黄色的一起 |
| [01:03] | you know, it’s really exciting cooking. | 将会非常有意思 |
| [01:06] | So the first recipe is a spiced tempura batter. | 那么第一份菜谱就是五香天妇罗浆 |
| [01:10] | And the thing about these cauliflowers is they love spices. | 花椰菜的特点就是它们和香料很搭 |
| [01:12] | So l’m gonna cut this purple one. | 我要把这颗紫色的砍下来 |
| [01:16] | Look at that. | 快瞧瞧 |
| [01:17] | Just click back the outside leaves. | 掰掉外面的叶子 |
| [01:21] | That’s the first one. Let’s get this lime green fella. | 这是第一个 再来个酸橙绿的 |
| [01:26] | Really really exciting. | 真令人兴奋 |
| [01:41] | Right. | 好了 |
| [01:43] | Ah, look at these beautiful cauliflowers. | 看看这些漂亮的花椰菜 |
| [01:46] | Right, let’s chop this mamma in half. | 让我们把这个宝贝切成两半 |
| [01:50] | So get this cauliflower, | 抓住这一半 |
| [01:52] | and just take, like, a little slice off of it like that, | 像这样切成小片 |
| [01:57] | and then break these down into florets like that. | 再把它们掰碎成小块 |
| [02:01] | Beautiful. So we’ve got that. | 很好 这就行了 |
| [02:03] | As far as the green one’s concerned, it’s the same. | 处理绿色这个的方法也是一样的 |
| [02:06] | Cut it into quarters by | 切开成块 |
| [02:08] | putting your knife into the stalk like that, | 像这样把刀插进茎里面 |
| [02:11] | and then you can just crack and bust it open. | 然后你可以直接掰开了 |
| [02:15] | Just like that. That’s a good start. | 就像这样 头开得不错 |
| [02:19] | Then with this batter bowl. | 用这个面糊碗 |
| [02:23] | 200 grams of self-raising flour. | 200克自发酵面粉 |
| [02:28] | A little bit here over everything. | 再撒一点在这些上面 |
| [02:36] | So that’s good, that’s a good start. | 不错 很好的开始 |
| [02:40] | ln here a bottle of beer, so about three quarters of this bottle. | 再倒进去一杯啤酒 大约四分之三的量 |
| [02:48] | You want it to be a thickish batter. | 面糊要调得稠一点 |
| [02:50] | When l say that, you put your thumb in it, | 我说的程度 就是把指头放进去 |
| [02:52] | it sticks to it, yeah? | 面糊能粘在手上的程度 明白吗 |
| [02:54] | So if it’s the right thickness, | 粘稠度调好了以后 |
| [02:56] | it’ll be like partially whipped double cream. | 看起来就会像高脂厚奶油的半成品 |
| [02:59] | So the batter’s a nice consistency. | 现在面糊已经调匀了 |
| [03:01] | Then literally all you do is | 接下来你要做的 |
| [03:03] | pick up pieces of cauliflower, curly kale leaf. | 放进点花菜块 甘蓝叶子 |
| [03:05] | l’ve got some leaves. There’s the kohlrabi. | 这儿有些叶子 这是甘蓝的 |
| [03:08] | But what l wanna do is l wanna spice the batter. | 其实我是想往面糊里加点香料 |
| [03:11] | So just bash up some mustard seeds. | 研碎一些芥菜子 |
| [03:14] | Let’s say about two teaspoons. | 大概两茶匙的量 |
| [03:17] | And then to spice it, cumin. | 为了起香 加点茴香 |
| [03:20] | You want about a teaspoon of cumin, | 加大约一茶匙茴香 |
| [03:23] | a really good pinch of black pepper | 多一点黑胡椒 |
| [03:26] | and a good pinch of salt. | 还有盐 |
| [03:31] | Two or three dried chillies, | 两个或者三个干辣椒 |
| [03:33] | cos chilli and cauliflower are really good friends. | 因为辣椒和花菜就是绝配 |
| [03:36] | So break that up in there. | 放在一起研碎 |
| [03:38] | The idea is to crack ’em up, then we can stir ’em in that batter. | 现在要把它们研碎 然后拌进面糊里 |
| [03:42] | As soon as those spices hit the hot oil, | 这些香料一下热油 |
| [03:44] | you’re gonna get that fantastic perfume. | 你就会闻到诱人的香味 |
| [03:51] | That’s pretty much it. So just sprinkle it in. | 差不多行了 现在撒进去 |
| [04:00] | Turmeric’s really nice, got quite a spicy flavour but it’s quite mild. | 姜黄是个好东西 很香可是比较温和 |
| [04:04] | But the colour’s pretty mad. | 不过颜色很夸张 |
| [04:07] | And just mix it quite crudely by hand. | 然后就用手猛搅一顿 |
| [04:12] | Mix it up, mix it up, and look at that. | 搅拌 搅拌 你看 |
| [04:16] | You get your bigger pieces of cauliflower straight in. | 你把大块的花菜放进去 |
| [04:20] | Straight in there. Be quite quick. | 直接放进去 动作要快 |
| [04:23] | Always dip away from you and plop away from you. | 放下去的时候一定要远离身体 |
| [04:32] | Wipe my hands. The Japanese use chopsticks, | 擦擦手 日本人会用筷子 |
| [04:35] | which is a bit cleaner. | 比较干净 |
| [04:37] | ln Essex we use hands. | 在埃塞克斯我们用手 |
| [04:40] | There you go. Can you see the colours? | 能看到这颜色吗 |
| [04:43] | Look at that. Absolutely fantastic. | 看啊 真不错 |
| [04:46] | Also, l’ve got some curly kale here. | 我还有些羽衣甘蓝 |
| [04:50] | A little bit of parsley. Only takes seconds to deep-fry. | 还有点欧芹 炸一下只要几秒钟的时间 |
| [04:55] | So if we push this around a bit, | 把这些往旁边推一推 |
| [04:58] | we can actually put cabbage leaf straight in. | 然后直接把叶子放进去 |
| [05:02] | lf you’ve got friends coming round, do little batches. | 如果你有朋友来访 就多做一点 |
| [05:05] | They will love it. | 他们一定会喜欢的 |
| [05:09] | When you serve a batter, you want to get some kitchen paper, | 将炸物上桌前 需要准备点厨房纸巾 |
| [05:14] | to get rid of that excess. | 把多余的油擦一擦 |
| [05:16] | Let’s get it out. | 现在可以捞出来了 |
| [05:18] | Look at those colours. Absolutely beautiful. | 看看这颜色 棒极了 |
| [05:22] | Drain away as much oil as you can. | 尽量把油控一控 |
| [05:24] | Straight onto the kitchen paper. | 直接倒在厨房纸巾上 |
| [05:26] | The only thing about keeping | 为了保持炸物的香脆 |
| [05:28] | batter crispy in any way, shape or form, | 唯一的方法 |
| [05:31] | is by serving it straightaway, | 就是现做现吃 |
| [05:34] | but you’ve gotta eat it quickly. | 你必须赶紧吃 |
| [05:36] | So finish it with Maldon sea salt. | 最后再加上点莫尔登海盐 |
| [05:40] | And then literally build it up. | 然后一个一个摆盘 |
| [05:44] | A bit of the green… | 来点绿的 |
| [05:48] | in and around. | 均匀地放 |
| [05:55] | And that is a beautiful, beautiful little snack. | 这就是一盘美味的小吃餐点 |
| [06:00] | Great colours, something a bit different. | 漂亮的颜色 与众不同 |
| [06:02] | All your mates will love it. | 你所有的朋友都会喜欢的 |
| [06:03] | l’ve never met anyone that doesn’t go mad about this. | 我认识的人没一个不喜欢的 |
| [06:06] | Because it’s quite an unusual way, | 这是一种独特的 |
| [06:08] | but delicious way, to eat your cauliflower. | 美味的方法 来制作你的花椰菜 |
| [06:23] | There is a really simple way to look at brassicas. | 有一种很简单的方法来辨识芸苔属植物 |
| [06:25] | Think of it as leaves, flower, | 把它的结构想成叶子 花 |
| [06:28] | stem and sort of root bulb, right? | 茎和一些类似于根的组织 |
| [06:31] | So over here we’ve got the leaf area. | 这里就是叶子的部分 |
| [06:33] | Curly kale. That is delicious. | 羽衣甘蓝 非常好吃 |
| [06:34] | Salted boiling water, olive oil and butter, | 盐水煮开 橄榄油和黄油 |
| [06:36] | salt, pepper, squeeze of lemon. | 盐 胡椒 柠檬汁 |
| [06:37] | My favourite way to have it. | 我最喜欢的吃法 |
| [06:39] | You’ve got things like red cabbage. Delicious. | 这儿有紫甘蓝 很好吃 |
| [06:41] | You can finely slice it and cook it quickly. | 你可以切成细丝在快火烹饪 |
| [06:44] | Or big chumps of it. Smoky bacon. | 或者切成大块 配烟熏猪肉 |
| [06:47] | Chunks of apple and raisins and red-wine vinegar. | 苹果块 葡萄干还有红酒醋 |
| [06:50] | Do that red cabbage dish. | 这样来做紫甘蓝菜 |
| [06:52] | You’ve got the spring greens here. Delicious. | 这儿还有绿卷心菜 同样美味 |
| [06:55] | You can blanch it, or | 可以清水煮 或者 |
| [06:56] | roll it up like a cigar and finely slice it. | 像卷雪茄那样卷起来再切成细丝 |
| [06:59] | You’ve also got over here, the leaf family, cavolo nero. | 这边还有 叶子家族 乌白菜 |
| [07:03] | Boiled with garlic, put it | 和蒜一起煮 |
| [07:05] | in a food processor with loads of extra virgin olive oil, | 多加点特级初榨橄榄油然后放入食品处理机里 |
| [07:08] | and you can toss that with gnocchis, raviolis, pasta. | 然后做成团子 饺子或者意大利面 |
| [07:12] | And then you’ve got the flower part. | 接下来还有花的部分 |
| [07:13] | The flower part is really obvious really. | 花的部分很明显 |
| [07:15] | That is your broccoli down here. | 那就是我们的花菜 在这儿 |
| [07:18] | lt’s actually not called broccoli, | 实际上这不叫西兰花 |
| [07:19] | it’s called calabrese. Absolutely delicious. | 而叫花茎甘蓝 绝顶的美味 |
| [07:22] | You’ve got sprouting broccoli over here. | 那边还有绿花菜 |
| [07:25] | The white-sprouting broccoli, the purple-sprouting broccoli. | 有白色 紫色的花菜 |
| [07:28] | The ltalians have a version | 意大利有一个品种 |
| [07:30] | which they call rabe, which is fantastic. | 他们称之为干贝 非常好吃 |
| [07:33] | They’ll cook it in a big pan | 他们用大平底锅烹制 |
| [07:34] | of a little bit of pork fat, ”Shh, shh, shh”, | 再加一点猪肉脂肪 |
| [07:37] | and serve it with lentils and spicy sausage. | 再配上扁豆和辣肠 |
| [07:39] | Then we go to the stem part. | 下面我们来看看茎的部分 |
| [07:41] | And kohlrabi is a bulb of stem, really. | 大头菜实际上就是茎的一部分 |
| [07:44] | Flavour-wise, it’s similar to the stalk of a broccoli but firmer. | 从口味上来说 像花菜茎不过硬一些 |
| [07:47] | You can chop ’em up into big break of chunks, | 你可以把它切成大块 |
| [07:50] | and blanch ’em in a little water so they’re half cooked | 在水中过一遍至半熟状态 |
| [07:53] | with potatoes, carrots, celeriac, turnips, | 加上土豆 胡萝卜 块根芹 芜菁 |
| [07:57] | smashed garlic, rosemary sticks, olive oil. | 蒜泥 迷迭香 橄榄油 |
| [08:00] | Roast the old fella. Delicious. | 放在一起烤熟 美味 |
| [08:02] | This is proper food. | 这就是很棒的食物 |
| [08:04] | So that’s the kohlrabi, the stem part. | 这就是大头菜 也就是茎部 |
| [08:06] | And then you’ve got | 再往下就是 |
| [08:07] | root-ball bulb classics like turnip and swede. | 根球部分 比如芜菁和瑞典甘蓝 |
| [08:10] | Cut it up into equal-size chunks, | 把它们切成一样大小的小块 |
| [08:12] | boil it in salted boiling water. | 放进盐水里煮熟 |
| [08:14] | When it’s cooked and you put a knife through it, | 熟了以后拿把刀 |
| [08:15] | you just mash it and treat it just like potato. | 像做土豆泥一样捣碎它 |
| [08:18] | You feed it with butter, and a fair bit of it, salt and pepper. | 加上适量黄油 盐和胡椒 |
| [08:22] | Genius. You can also do 50% swede, | 完美 你也可以用一半瑞典甘蓝 |
| [08:24] | 50% carrots, and that’s really delicious as well. | 一半胡萝卜 那也很好吃 |
| [08:26] | Turnips. People are really funny about turnips. | 芜菁 人们处理芜菁的方法很有趣 |
| [08:29] | You boil ’em in salted water, | 在盐水里煮开 |
| [08:32] | and in a pan separately to that, | 再用另一个平底锅 |
| [08:34] | you can get a little bit of butter, a bit of olive oil, | 可以用一点点黄油 一点橄榄油 |
| [08:36] | some thyme, rosemary, smash a garlic. | 加点百里香 迷迭香 蒜泥 |
| [08:39] | Drain ’em and throw ’em in that pan with the butter, | 把水沥干后趁热和黄油一起放进平底锅里 |
| [08:42] | olive oil, garlic and rosemary. | 还有那些橄榄油 大蒜和迷迭香 |
| [08:45] | Shake. Put it in the oven, get a bit of colour, genius. | 混合好 放进烤箱 上点色 完美 |
| [08:48] | When it comes out of the oven, | 等拿出烤箱的时候 |
| [08:49] | you know what you do? | 你知道该怎么做吗 |
| [08:50] | You get a little bit of good vinegar and splash in there. Psh! | 你取一些上好的醋撒上去 |
| [08:54] | Best turnips you’ll ever eat. | 史上最完美的芜菁就完成了 |
| [08:56] | So there are ways of making all these things really sexy. | 总有一些方法把这些食材做得非常好吃 |
| [09:00] | But l’m gonna pull up some turnips. | 我要摘点芜菁 |
| [09:04] | Nice turnips. Lovely. | 不错的芜菁 很好 |
| [09:22] | Right, so what l’m gonna | 好了 现在我要做的 |
| [09:24] | make is an incredible broth of slow-cooked meat. | 是一道慢火炖出来的肉汤 |
| [09:27] | l’m using organic ham hock. Ham hock is essentially like a shin. | 我要用有机蹄膀 蹄膀其实就是小腿骨 |
| [09:31] | l simmered it for an hour and a quarter. | 我已经小火慢炖了一小时十五分钟 |
| [09:33] | Shin’s one of the cheapest cuts. | 小腿骨是最廉价的部位之一 |
| [09:36] | I like the smoked one’s because it got another dimension of flavour. | 我喜欢熏过的因为有种特别的口味 |
| [09:38] | But even if it’s organic piece of meat, | 不过即使这是有机猪肉 |
| [09:40] | you can afford to get a hock. | 一个蹄膀都会很便宜的 |
| [09:42] | I mean what l want to now is just to peel some lovely root veggies. | 现在我要削一点菜根 |
| [09:45] | Root vegetables are made for broth. | 根系植物和肉汤是绝配 |
| [09:47] | The smoky flavour from the meat | 肉上的烟熏味道 |
| [09:49] | really makes the vegetables taste really big and delicious. | 让蔬菜也格外的美味 |
| [09:52] | So peel this back, and then we can cut it into quarters. | 把皮削好 切成四块 |
| [09:59] | Like that. | 像这样 |
| [10:01] | l’ve got some shallots. You could use onions if you wanted to. | 我这儿有些红葱头 你也可以用洋葱 |
| [10:04] | Just peel and take the ends off the shallots. | 去皮 切掉红葱头的根部 |
| [10:09] | l’ve got some nice celery. | 我还有些新鲜的芹菜 |
| [10:11] | What l want to just click off the outside leaves, | 我要把外层叶子掰掉 |
| [10:14] | and this heart here, this is where it’s at. | 里面的菜心才有用 |
| [10:17] | So what l’m interested in is that part, OK? | 这部分才是我们感兴趣的地方 |
| [10:20] | So l’m gonna take this end off, right? | 我要切掉这一头 |
| [10:23] | ln the middle here will be | 这里面 |
| [10:25] | incredible yellow leaves, delicious, fragrant, tasty. | 会有这些黄叶子 美味芳香可口 |
| [10:29] | The green ones at the top of the plant. | 植株顶端的绿色叶子 |
| [10:31] | That’s getting green. Bitter, horrible, miserable. | 有点绿的 很苦 很难吃 |
| [10:34] | So keep these yellow ones, put it to one side. | 收好这些黄色叶子 放在一边 |
| [10:36] | lt’s actually this part here. | 而这个部分 |
| [10:40] | That is what anyone that knows | 这就是众所周知的 |
| [10:42] | and understands cooking gets excited about. | 使得烹饪妙趣横生的部分 |
| [10:46] | That bit here. | 放在这儿 |
| [10:47] | So all l’ve gotta do now | 现在我要做的 |
| [10:49] | is just bung the carrots straight in here. | 就是把胡萝卜直接放进去 |
| [10:53] | Onions go in. | 红葱头也放进去 |
| [10:55] | The turnips and the celery heart go in. | 放芜菁 还有芹菜心 |
| [11:00] | Also l’ve got a bunch of potatoes. | 我还准备了点土豆 |
| [11:02] | Your whole selection of veg going on. | 所有的蔬菜都放下去了 |
| [11:06] | You’ve got the lovely smoky meat broth. The ham at the shreddy stage. | 熏肉汤正在火上炖着 肉已经有点烂了 |
| [11:10] | What we haven’t got in there is loads of fragrance, | 汤里还少点香味 |
| [11:12] | so bay leaves, parsley, thyme. | 再来点香叶 欧芹 百里香 |
| [11:16] | Delicious. But the real hero of this dish | 美味 不过这道菜真正的重头戏 |
| [11:17] | is the cabbages in the garden. | 是院子里的卷心菜们 |
| [11:20] | l’m gonna pick some beautiful spring cabbages, | 所以我还要再去采点春甘蓝 |
| [11:23] | and I’ll come back and finish this whole dish off. | 然后回来完成这道菜 |
| [11:37] | Got some lovely cabbages. | 摘了点新鲜卷心菜 |
| [11:39] | So what l’m gonna do is just trim this all up. | 我要把这些都切开 |
| [11:44] | l’ll keep this part of the purple, which is delicious. | 把紫花菜上这部分留下 很好吃 |
| [11:51] | And this spring cabbage here, just cut the stalk off… | 这个春甘蓝 切掉茎部 |
| [11:58] | like that. | 像这样 |
| [11:59] | Turn it around like a crisscross like that, | 像这样切十字刀 |
| [12:02] | just through the heart, | 切过菜心 |
| [12:04] | and then literally pull it apart like that. | 然后掰开 |
| [12:10] | And what we’ll do is we’ll just cut… | 接下来我们把它切开 |
| [12:15] | This is the hero of the show really. | 这才是真正的主角 |
| [12:17] | Then literally what l wanna do is… | 接下来我要做的 |
| [12:21] | You can see the meat’s shrunk a | 你可以看到肉的体积收缩了 |
| [12:23] | fair bit but most importantly is | 但最重要的是 |
| [12:24] | all the flavour’s gone into that broth. | 所有的味道都渗进汤里去了 |
| [12:26] | The broth is now as valuable as the meat. | 现在汤和肉一样棒了 |
| [12:29] | Look how lovely and tender this meat is. | 再看看这个肉现在多软多烂啊 |
| [12:32] | lt feels like absolute melt-in-your-mouth, proper hearty fare. | 感觉完全融化在嘴里了 非常棒的食物 |
| [12:36] | And then l just pour this gently over. | 然后我小心的倒出来 |
| [12:40] | ”Gently”… l’ll probably get it everywhere | 小心 我可能会倒得到处都是 |
| [12:45] | And then all this lovely veg, | 所有的蔬菜 |
| [12:47] | which is nice and cooked, can tumble in there. | 炖得很香很烂 会被滤出来 |
| [12:53] | Lovely. So l’ll get rid of that. | 很好 然后把这个拿掉 |
| [13:01] | This veg and meat can just sit here on the draining board. | 菜和肉就放在这里沥干 |
| [13:04] | lt will cool down a bit, but l’m gonna reheat that later. | 会凉掉 不过我一会儿还会重新加热 |
| [13:07] | Now, this broth here, l’m gonna put in my cabbage like that. | 这个肉汤 我还要加点卷心菜 |
| [13:14] | So my cabbage, the quarters of cabbage… | 卷心菜 切成小瓣的卷心菜 |
| [13:19] | just like that. | 像这样放进去 |
| [13:22] | Lovely red cabbages. | 很赞的红球甘蓝 |
| [13:24] | Let’s ‘ave it. That can go on top. | 放进去 这个放在面上 |
| [13:27] | So my little sprouting broccoli and broccoli spears just put on top. | 还有西兰花 放进来 放在上面 |
| [13:31] | You don’t have to push that in the water. That’ll steam. | 不需要放到水里 蒸汽会蒸煮西兰花的 |
| [13:34] | White cabbage, cook, cook, cook. | 卷心菜要好好的煮 |
| [13:35] | Purple, slightly less cooking. | 红球甘蓝稍微煮煮就好 |
| [13:37] | The broccoli bits, steamy, steamy. | 西兰花只要蒸一下就好 |
| [13:40] | As you bring that back to the boil, that’ll be cooked. | 等水沸腾之后就煮好了 |
| [13:43] | While those cabbages are cooking, I’ll get this meat out. | 在蔬菜煮的时候 我要把肉拿出来 |
| [13:46] | Look at that, and you can see it’s beautifully cooked. | 你看 肉煮的酥烂入味 |
| [13:58] | That goes in the bin. | 骨头扔掉就好 |
| [14:00] | What you do now is just pull off any knobbly bits or any fat. | 现在要做的是把筋和肥肉挑掉 |
| [14:05] | It’s done its work. | 不再需要这些了 |
| [14:07] | And like Peking Duck, use that | 就像北京烤鸭一样 |
| [14:09] | knife just to flake away chunks of that pork. | 用刀将肉片成小块 |
| [14:13] | Look at the colour, just brilliant. Proper brave cooking. | 看这成色 真棒 煮的恰到好处 |
| [14:17] | Right. So I’ve got the lovely meat. | 好了 肉已经准备好了 |
| [14:20] | These are still hot, but they’re cooling down. | 这些还热乎着 但是会冷却下来的 |
| [14:23] | Lovely. As that comes to the boil… | 好了 这边已经沸腾了 |
| [14:25] | You don’t need to do any more than that. | 不需要再煮了 这样就可以了 |
| [14:28] | You don’t need to cook this fella for hours and hours on end. | 这些不需要煮很久的 |
| [14:32] | To serve it… | 上菜了 |
| [14:34] | Look how confident that is. | 很棒吧 |
| [14:36] | It’s not mucking about. Nice bit of cabbage. | 不是开玩笑的 很赞的卷心菜 |
| [14:38] | Not overcooked, not undercooked, | 没有煮过头也不是很生 |
| [14:40] | just perfect. So, in there. | 煮的恰到好处 放进去 |
| [14:49] | Fill the plate up. | 将盘子堆满 |
| [14:50] | And then the potatoes and stuff like that, | 然后放入土豆和其他蔬菜 |
| [14:53] | you just pile them on top like this. | 就像这样堆在顶上就可以了 |
| [14:56] | Carrots. You’ve got the celery here which is quite interesting. | 胡萝卜 还有很好玩的芹菜 |
| [15:00] | I just literally run the knife down here. | 我要切几刀 |
| [15:05] | Hang that around the plate, and that’s it, really. | 放在盘子里 就这样 好了 |
| [15:08] | Just get the nice meat, pile it in the middle like that. | 将准备好的肉放在盘子的中间 |
| [15:13] | Hearty proper, proper cooking, | 真心的煮得相当入味 |
| [15:16] | and put that over the top. | 浇点汤汁 |
| [15:19] | That will reheat and reshine | 重新让菜回温 让其色泽亮丽 |
| [15:21] | and remoisten all of the vegetables, all of the meat. | 给所有蔬菜和肉浇上汤汁 |
| [15:25] | And then to finish I get these celery leaves, | 最后一道工序将芹菜叶子 |
| [15:29] | a few fennel tops, from a height. | 茴香放在顶上 |
| [15:32] | A bit of olive oil over the top. | 撒点橄榄油 |
| [15:34] | Just serve that with English mustard. | 配以英国芥末就可以上菜啦 |
| [15:36] | Good broth, good meat, good veg. | 高汤配以熏肉还有新鲜蔬菜 |
| [15:38] | Incredible. | 味道好极了 |
| [15:53] | Brian, I don’t get it I’ve got two cabbages here | 布莱恩 我这边有两颗卷心菜 |
| [15:55] | have been hammered by pests. What’s that about? | 被虫吃了 我不懂这是怎么回事 |
| [15:58] | It’s one of the joys of gardening. | 这也是种菜的一种乐趣 |
| [16:01] | They were good a couple of weeks ago, | 几周前这两颗菜还长得很好 |
| [16:04] | but we’ve left them a bit long and the pests have got in there. | 但我们没有及时收割 就被虫子给吃了 |
| [16:07] | Look at these. That looks like cabbage root fly. | 你看 应该是菜根飞虫 |
| [16:10] | Animals do tend to love cabbages. | 动物好像都很喜欢卷心菜 |
| [16:13] | That’s one of the drawbacks with cabbages. | 这也是种植卷心菜烦人的地方 |
| [16:17] | That’s the cabbage white, | 这是菜白蝶 |
| [16:18] | – but they… – That’s the cabbage white. | -但是 -这就是菜白蝶了 |
| [16:21] | They’re nice and green on my cabbages. | 它们吃我的卷心菜长得很绿啊 |
| [16:24] | But I kind of think that | 但是我一直认为 |
| [16:26] | nature’s always got a bit of an upper hand, | 大自然有其既定的法则 |
| [16:28] | because I could have eaten it when it was perfect. | 我早该收割卷心菜的 |
| [16:31] | Apart from that, we did all right. | 除此之外 一切都没问题 |
| [16:34] | And look at this root. It’s almost like palm heart. | 看这个根 都有掌心这么大了 |
| [16:37] | – That’s the best part of that cabbage. – Do you really think so? | -这是卷心菜最好吃的部位了 -是吗 |
| [16:41] | Mmm. | 没错 |
| [16:43] | Oh, my God. | 我的天哪 |
| [16:45] | It’s like a cross between | 味道又像萝卜又像苹果 |
| [16:46] | an apple and a radish. Something quite special. | 很独特的味道 |
| [16:49] | All right, I’m gonna cut one of these Romanescos now. | 好吧 我要砍一颗罗马花椰菜 |
| [16:53] | You need to cut those soon because the bugs will start. . . | 你得赶紧收割 不然虫虫们又要开吃了 |
| [16:56] | – Will you cut it for me, Bri? – Mmm. | -你帮我砍一下吧 布莱 -好的 |
| [16:59] | For me next one. | 下一颗的根给我 |
| [17:03] | Superb. | 真棒 |
| [17:05] | – There you go. – Look at that. Romanesco. | -给你 -看啊 罗马花椰菜 |
| [17:08] | Really, really… I mean, a classic Italian, | 真的 真的 这是很正宗的意大利菜 |
| [17:11] | isn’t it? They’re big onto it. | 对吧 个头很大 |
| [17:13] | Thank you. You eat your stalk and…I’m going to. | 谢谢你 你吃你的茎吧 -我走了 |
| [17:16] | I’ll get on. | 下回见 |
| [17:18] | That’s amazing. Really, really good. | 真赞 太赞了 |
| [17:38] | Ah, superb. | 很棒 |
| [17:40] | Right, so I’m gonna do a cannelloni | 我要用这些很美味的 |
| [17:43] | with these fantastic | 花椰菜 西兰花之类的蔬菜 |
| [17:44] | cauliflowers and broccolis and stuff like that. | 做意式春卷 |
| [17:48] | The Romanesco, got some thyme, | 罗马花椰菜 加点百里香 |
| [17:51] | normal everyday cauliflower and the green broccoli. | 日常吃的花椰菜 还有西兰花 |
| [17:55] | Get rid of this. | 都拿出来 |
| [17:56] | Now, basically what I wanna do, | 现在我要做的 |
| [17:58] | I’ve given them a nice wash outside, | 在外面我已经仔细冲洗过这些菜了 |
| [18:01] | to rinse away any of our living friends. | 把所有的虫虫都洗掉了 |
| [18:04] | It doesn’t matter how you do this. I’m breaking it down. | 你怎么切的无所谓 我要掰开来 |
| [18:07] | It’s all gonna get mushed up anyway when I cook it later. | 后面我煮的时候菜都会变烂的 |
| [18:10] | And we’re just gonna put those straight into the water. | 直接加入水中就可以了 |
| [18:16] | Cut it up. | 切开来 |
| [18:21] | So put these into your boiling water. | 加入沸水中 |
| [18:23] | So these stalky bits. | 还有这些茎 |
| [18:28] | Boil them hard for six minutes so you’re cooking ’em through. | 大火煮六分钟 要煮透 |
| [18:32] | Then I’m gonna cook ’em in the pan. | 然后在平底锅里面煮 |
| [18:35] | Give it a good old pat down. | 将其没入水中 |
| [18:38] | So. So just finely slice this garlic. | 然后 将大蒜切成片 |
| [18:41] | I’ve got seven cloves of garlic | 一共有六个人我准备了 |
| [18:44] | here for six people. Do you know what I mean? | 七瓣蒜 知道什么意思吗 |
| [18:47] | The way I cook it, it’s gonna be reasonably mild. | 我这样煮的话 味道不会那么冲 |
| [18:50] | So a nice amount of garlic in there. A good lug of quality oil. | 加入蒜片 加入适量的油 |
| [18:54] | I want it on a medium heat, | 油温适中即可 |
| [18:57] | and this garlic can go straight in, straightaway. | 直接加入大蒜 撒开就好 |
| [19:03] | Thyme. I’ve washed the thyme. | 加入百里香 已经洗过了 |
| [19:05] | Just pick it off into there. | 直接摘下叶子加进去就可以了 |
| [19:09] | This is lemon thyme which is quite nice, | 这种柠檬百里香很赞 |
| [19:11] | but regular thyme’s good too. | 但是一般的百里香也可以 |
| [19:14] | It always spits, | 溅油很正常 |
| [19:15] | especially if you wash it. | 尤其是洗过之后会溅的比较厉害 |
| [19:17] | It’s got a fair bit of moisture inside the leaf. | 因为叶子里面有水分 |
| [19:20] | I have to be careful, this is when I upset my wife. | 我得悠着点加 我老婆最烦的就是这个 |
| [19:23] | You need chilli to make this work. Be brave, be bold. | 得加辣椒才够味 多加点不能小家子气 |
| [19:27] | Three hot chillies. | 已经加了三个辣椒 |
| [19:29] | And I’m gonna for a fourth. Yes. | 我还要加第四个 没错 |
| [19:31] | The oil’s getting quite fragrant as well. | 现在油已经炒得很香了 |
| [19:34] | Then the anchovies. Really important. | 加入凤尾鱼 这一味料很重要 |
| [19:37] | Get yourself some good anchovies, | 不能亏待自己要拿好点的凤尾鱼 |
| [19:39] | from a good brand, in oil. | 好点的牌子 放进油锅里 |
| [19:42] | I wanna get it in there, so just pull them in. | 都加进去 直接加进去就好 |
| [19:45] | These anchovies are so, so incredibly good. | 这些凤尾鱼很赞 真的很赞 |
| [19:49] | Now, you won’t taste that. | 现在还不用尝味道 |
| [19:50] | You’ve got to trust me. The anchovies will melt. | 你一定得相信我 凤尾鱼会化开 |
| [19:54] | Now, let’s see how we’re doing over here. | 现在我们来看看蔬菜煮的怎么样了 |
| [19:59] | We’re looking pretty good. Straight in there. | 煮的恰到好处了 直接倒入油锅 |
| [20:02] | In that pan is really proper flavour going on. | 在锅内所有原料都很入味了 |
| [20:06] | At this point, if I wanted to | 如果我要做的是炒菜的话 |
| [20:07] | do it for a vegetable, that would be ready now. | 现在就可以起锅了 |
| [20:10] | But what I wanna do is forget that. | 但是今天我不做炒菜 |
| [20:12] | I wanna cook it down, down, down. | 我得不停的煮 不停的煮 |
| [20:15] | I wanna cook it on a medium-high heat, with a lid on. | 我要盖上盖子 用中火加热 |
| [20:19] | Now, to make the white sauce. | 现在开始做白酱 |
| [20:21] | When I was at college, | 我上大学那会 |
| [20:23] | or when you go to Italy, they make béchamel. | 去意大利时 他们会做牛奶沙司 |
| [20:26] | To be honest, at home crème fraîche is a really good quick cheat. | 说实话 在家直接用酸奶酪替代就可以 |
| [20:31] | So what I do is I get some Parmesan. | 我要做的就是加入帕玛尔干酪 |
| [20:39] | Great, you know, a fair | 在酸奶酪上面撒上一层 |
| [20:41] | old wadge of Parmesan into the crème fraîche. | 厚厚的帕玛尔干酪 |
| [20:45] | But your job is to make it really cheesy, undoubtedly, | 但是你要将其做的非常有芝士的口感 |
| [20:49] | It’s gotta be equivalent to | 如果加入意大利面中的话 |
| [20:50] | if you were doing a normal béchamel in a lasagne. | 口感就和牛奶沙司一样 |
| [20:53] | So… | 好了 |
| [20:57] | And a good pinch of pepper. | 撒一把胡椒 |
| [21:00] | And then mix it in. | 然后混合 |
| [21:03] | And have a little taster. | 适当的调下味 |
| [21:07] | Get that cheese in there. | 将奶酪混进去 |
| [21:11] | And mix it up. | 充分搅拌 |
| [21:14] | Have a little taste. | 尝尝味道 |
| [21:18] | Delicious. Right, so that’s good. | 美味 太好吃了 |
| [21:20] | That’s quite cooked down now. | 这边蔬菜也煮好了 |
| [21:22] | You could let this cool down, | 需要放置让蔬菜冷却 |
| [21:25] | but I’m gonna put it on a tray to cool quicker. | 我将其盛入托盘让其冷却的快一点 |
| [21:28] | And just smear it out like that. | 像这样铺平在盘子里 |
| [21:34] | So put that here. | 晾在那里就可以了 |
| [21:37] | And I’ve got my crème | 我的酸奶酪准备好了 |
| [21:38] | fraîche and I’ve got my tomato passatta here. | 番茄沙司也准备好了 |
| [21:42] | So I want to just tweak it slightly. Put a bit of salt in there. | 我要稍稍调一下味 加点盐 |
| [21:46] | And a little swig of red-wine vinegar, | 加一点红酒醋 |
| [21:50] | and that will give it a little bit of a twang. | 醋会让其味道更好 |
| [21:54] | A hit. | 摇一摇 |
| [21:55] | Then just pour about half a | 在底部倒入 |
| [21:58] | centimetre of the tomato sauce in the bottom. | 半厘米厚的番茄酱 |
| [22:02] | Not quite all of this. | 不需要全部倒进去 |
| [22:04] | OK. So that’s kind of your base. | 好了 这就是你的底酱 |
| [22:05] | That’s fuelling the moisture that cooks the pasta. | 就是要靠这里面的水汽来煮通心粉 |
| [22:09] | Because the pasta is just dried cannelloni like that. | 因为通心粉是像这样的干的卷状的 |
| [22:14] | So what I’m gonna do is, I’m gonna get my lovely filling. | 我接下来要做的是 我要将我的馅料 |
| [22:20] | Just wanna go for it. I’m just gonna gather it up like this. | 直接拿就好 像这样推到一边 |
| [22:24] | And then just pick the filling up | 将馅料装起来 |
| [22:28] | and then turn it inside out. | 将袋子翻过来 |
| [22:31] | Or you can just put it in the bag any old way. | 也可以按正常那样从袋口装进去 |
| [22:34] | So this little teat here, we’re gonna chop off. | 这边有个尖尖 直接切掉 |
| [22:37] | Get rid of that. | 把切下来的拿掉 |
| [22:39] | And then get the cannelloni, | 拿起通心粉卷 |
| [22:45] | and you just squeeze your filling into that. | 直接将馅料挤到通心粉卷里 |
| [22:48] | There’s one, so it’s nicely filled up. | 一个已经好了 装满了馅 |
| [22:51] | I can’t think of an easier way | 除了用专业的挤奶油袋 |
| [22:53] | to do it unless you’ve got an official piping bag. | 不然像这样就是最简洁的填馅的方法了 |
| [22:54] | I’m not a chef so I don’t get one. | 我不是厨师所以我没有挤奶油袋 |
| [22:56] | You can do it with a teaspoon, | 如果你想用茶匙的话也可以 |
| [22:58] | if you want. It’ll just take bloomin’ ages. | 但是会慢的像蜗牛 |
| [23:01] | If you gave this to any meat eater | 如果这道菜是给食肉者吃的话 |
| [23:02] | they wouldn’t miss their meat. | 他们肯定觉得这样也很美味 |
| [23:05] | This is not a vegetarian version. | 这不是专为素食者打造的 |
| [23:07] | This is a cannelloni of | 这是道以西兰花和花椰菜为馅料的 |
| [23:09] | fantastic broccoli and cauliflower. | 意式春卷 |
| [23:10] | I mean, it is its own thing. | 这是一道独创的菜 |
| [23:15] | Right, so I’ve filled up all of these. | 所有通心粉都装好馅料了 |
| [23:17] | Lay nice big leaves of basil on top here. | 在上面撒一层罗勒 |
| [23:20] | That’ll work well with the tomato sauce. | 和番茄酱搭配在一起很好吃 |
| [23:22] | Quite nice to have that as a little touch. | 中间用罗勒做个夹层 |
| [23:25] | And then move it like that. | 像这样倒进去 |
| [23:32] | Just like that, fill in the gaps. | 像这样 将缝隙填满 |
| [23:35] | A little bit of black pepper. | 撒点黑胡椒 |
| [23:37] | And then finish with a whole load of Parmesan. | 最后撒上一层帕玛尔干酪收尾 |
| [23:41] | Now what you can do at this stage | 到这一阶段可以在上面撒一点 |
| [23:44] | is put some tiny knobs of mozzarella on top. | 意大利白干酪 |
| [23:49] | You don’t have to do the mozzarella, | 意大利白干酪其实可以不放 |
| [23:51] | but it’s a wonderful thing to | 但是在焗意大利面 |
| [23:52] | put on any kind of baked pasta, of any description, | 或者其他东西上面放一点味道都很赞 |
| [23:55] | cos it’s beautifully stringy and gorgeous. | 因为能拉出很漂亮的丝 味道很棒 |
| [23:58] | That much is more than enough. | 这些就够了 |
| [24:00] | You want the top of the | 你肯定希望意式春卷 |
| [24:01] | cannelloni to be really golden and bubbly. | 表面金黄还兹兹的冒泡吧 |
| [24:04] | When you put the spoon in and pull it out, | 当你把勺子放进去拿出来时 |
| [24:06] | it’s stringy and lovely. | 就会看到很漂亮的拉丝 |
| [24:07] | I’m gonna put that into | 我要将其放入烤箱 |
| [24:09] | an oven for about half an hour at about 190, | 一百九十度烤半小时 |
| [24:13] | or until this is boiling like | 或者看到烤肉卷 |
| [24:15] | you wouldn’t believe, and golden and crisp on top. | 沸腾 表面金黄酥脆 |
| [24:18] | The filling’s cooked, | 馅料已经煮熟了 |
| [24:20] | so we just want to cook the pasta | 所以只要将通心粉煮熟 |
| [24:22] | and make the top really beautiful and golden. | 将表面烤的金黄酥脆就可以了 |
| [24:25] | There we go. Beautiful. | 放进烤箱 很棒 |
| [24:34] | So here we go. | 完工啦 |
| [24:37] | Whooar, look at that! | 哇塞 看啊 |
| [24:40] | Beautiful. | 真漂亮 |
| [24:42] | So, fantastic. You’ve got a nice | 太棒了 外层呈金黄色 |
| [24:44] | golden layer on there. It’s still nice and moist. | 非常棒还冒着热气 |
| [24:46] | And all I’m gonna do now is plate it up. | 然后我要装盘 |
| [24:50] | Right, let’s have a look at these little darlin’s. | 好了 我们来看看这些春卷咋样了 |
| [24:55] | Go on, son. | 来吧 |
| [24:59] | To finish it off, some good | 最后一道工序 |
| [25:01] | olive oil with some rocket and a squeeze of lemon. | 撒点橄榄油加点芝麻菜还有柠檬 |
| [25:04] | A few tubes of cannelloni. | 来一些意式春卷 |
| [25:06] | If anyone cooked that for me, I’d be chuffed. | 如果有人为我做这菜 我会幸福的冒泡 |
| [25:09] | I want to give this to Brian. | 我要让布莱恩尝一尝 |
| [25:11] | Cos he’s been eating the roots. | 他一直在吃根 |
| [25:13] | I’m gonna give him the nice flowers now. | 我要让他吃点花 |