紫竹子|中餐|西餐|与食距近

ingredients                                                         原料

serves 4　　　　　　　　　　　　　　　　４人份

2 skate wings　　　　　　　　　　　　　２片魚翅

lemon wedes.to serve　　　　　　　　　檸檬角

mustard and caper sauce　　　　　　　　芥末水瓜榴汁

2 tbsp olive oil　　　　　　　　　　　　２勺橄欖油

1 onion,finely chopped　　　　　　　　　１個洋蔥，切成碎

1 garlic clove, finely chopped　　　　　　１個蒜，切成碎

150ml Greek-style yogurt　　　　　　　１５０ＭＬ希臘酸奶

1 tsp lemon juice　　　　　　　　　　　　１茶匙檸檬汁

1 tbsp chopped fresh flat-leaf　　　　　　１勺新鮮的法香碎,

parsley,plus extra to garnish                          部分用於裝飾

1 tbsp capers,roughly chopped　　　　　　１勺水瓜榴,稍稍切碎

1 tbsp wholegrain nustard 　　　　　　　　１勺整粒的芥末籽　　

salt and pepper　　　　　　　　　　　　　鹽，胡椒

method　　　　　　　　　　　　　　　　做法

1 Cut each skate wing in half and place them in a large frying pan. Cover with salted water,bring to the boil,then simmer for 10-15minutes,until tender.

將每片魚翅切成兩半放在一個大鍋裡，加入鹽水剛好漫過魚翅，燒開，然後煨１０－１５分鍾，直到魚翅熟．

2 Meanwhile,make the mustard and caper sauce.Heat the oil in a saucepan,add the onion and garlic and cook for 5 minutes,until softened.Add the yogurt,lemon juice,parsley and capers and cook for 1-2 minutes,until heated through.(Do not boil,or the sauce will curdle.) Stir in the mustard and season with salt and pepper.

同時，製作芥末水瓜榴汁．燒橄欖油在少司鍋內，加入洋蔥，蒜炒５分鐘，直到軟，再加入酸奶，檸檬汁，法香碎，水瓜榴碎並炒１－２分鐘，直到炒勻．(不要久煮，否則少司會凝固），用鹽，胡椒調味

3 Drain the skate and put on four warmed serving plates.Pour over the sauce and sprinkle with chopped parsley.

將魚翅撈出分別放在４個盤子裡，澆上汁並灑上法香碎

4 Serve hot,with lemon wedges.

配上檸檬角，趁熱就餐．

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ingredients    　　　　　　　　　　　　　　　原料

serves 4　　　　　　　　　　　　　　　　　４人份

2 medium cucumbers　　　　　　　　　　　２根中号黄瓜

300 ml Greek-style yogurt 　　　　　　　　　３００ＭＬ希腊酸奶

300 ml chicken stock　　　　　　　　　　　３００ML鸡汤

2 tbsp walnut oil　　　　　　　　　　　　　　２勺核桃油

1 large garlic clove,crushed　　　　　　　　　一个大的蒜，剁成泥

3 tbsp chopped fresh dill　　　　　　　　　　３勺新鲜莳萝碎

salt and pepeer　　　　　　　　　　　　　　盐，胡椒

115g walnut pieces, chopped　　　　　　　　１１５Ｇ核桃碎

method　　　　　　　　　　　　　　　　　　做法

1 Peel the cucumbers and chop the flesh into small dice.Beat the yogurt with the chicken stock,walnut oil,garlic and dill,reserving a little to garnish.stir in the chopped cucumbers and season with salt and pepper.

黄瓜去皮切成小丁，加入将鸡汤，核桃油，蒜，莳萝打在一起的酸奶里，留一点莳萝来装饰．盐，胡椒调味

2 Chill the soup in the refrigerator for at least 4 hours.

把打好的汤放入冰箱冷蒧至少４小时

3 Stir in the chopped walnuts and serve garnished with the reserved chopped dill.

加入核桃碎各匀并洒上莳萝碎装饰．

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imgredients                                                                           原料

serves 4-6　　　　　　　　　　　　　　　　　　　４－６人份量

2 tbsp olive oil　　　　　　　　　　　　　　　　　２勺橄榄油

12 merguez sausages　　　　　　　　　　　　　　１２根梅尔盖兹烤香肠

2 onions,finely chopped 　　　　　　　　　　　　　２个洋葱碎

2red peppers,cored,deseeded and chopped　　　　　２个红椒去籽切碎

1 orange or yellow pepper,cored,　　　　　　　　　１个橙子或一个去籽黄椒

deseeded and chopped　　　　　　　　　　　　　　切碎

280g small green lentils,rinsed　　　　　　　　　　２８０Ｇ小扁豆，去筋

1 tsp dried theyme or marjoram 　　　　　　　　　１茶匙干百里香或者马祖林

500ml vegetale stock　　　　　　　　　　　　　　５００ml　蔬菜汤

salt and pepper　　　　　　　　　　　　　　　　盐，胡椒

4 tbsp chopped fresh parsley　　　　　　　　　　４勺新鲜法香碎

red wine viegar, to serve　　　　　　　　　　　　配红葡萄酒醋

method

1 Heat the oil in a large, preferably non-stick,lidded frying pan over a medium-high heat.Add the sausages and cook,stirring frequently,for about 10 minutes until they are brown all over and cooked through;remove from the pan and set aside.

中温烧油在一个大的，不粘的有盖的锅，放入香肠炒１０分钟直到香肠变成黄色，放置一边．

2 pour off all but 2 tablespoons of oil from the frying pan.Add the onions and peppers and cook for about 5 minutes until soft,but not brown.Add the lentils and thyme and stir until coated with oil.

滤２勺油在锅内，炒洋葱，红椒５分钟至软，不要炒黄了，加入扁豆，百里香，炒匀

3 Stir in the stock and bring to the boil.Reduce the heat,cover and simmer for about 30 minutes nutil the lentils are tender and the liquid is absorbed;if the lentils are tender but too much liquid remains,uncover the pan and simmer until it evaporates.Season with salt and pepper.

加入蔬菜汤小火煨３０分钟直到扁豆熟且汁收干，若是汁水太多，继续收干，盐，胡椒调味．

4 Return the sausages to the frying pan and reheat.Stir in the parsley.Serve the sausages with the lentils,then splash a little red wine vinegar over each portion.

从新在煎锅中加热香肠，并加加法香．起锅配上扁豆，然后洒上红酒醋既可．＼

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ingredients                                           原料

serves 4　　　　　　　　　　　　４人份

4 pork rib chops　　　　　　　　４块猪排

4 fresh sage leaves 　　　　　　　４片鼠尾草<洋苏草>

2 tbsp salted capers　　　　　　　２勺盐渍过的水瓜榴

2 gherkins, chopped　　　　　　　２个水果黄瓜

small salad,to garnish　　　　　　蔬菜沙拉，用于装饰

garlic bread,to serve　　　　　　配蒜茸面包

marinade　　　　　　　　　　　　腌料

4 tbsp dry white wine　　　　　　４勺干白

1 tbsp brown sugar　　　　　　　１勺黄糖

2 tbsp olive oil　　　　　　　　　２勺橄榄油

1 tsp dijon mustard　　　　　　　１茶匙　dijon芥末

method　　　　　　　　　　　　　做法

1 Trim any visible fat from the chops and place them in a large,shallow dish.Top each with a sage leaf.Rub the salt off the capers with your fingers and sprinkle them over the chops,together with the gherkins.　

将猪排去掉肥肉放入大浅盘中，每个上面放上一片鼠尾草，水瓜榴去掉盐和水果黄瓜碎一起洒在猪排上

2 Mix the wine,sugar,oil and mustard together in a small bowl and pour the mixture over the chops.Cover with clingfilm and marinate in a cool place for about 2 hours.

将干白，糖，油，芥末放入小碗和均匀，倒入猪排上，用保鲜膜封好放在阴凉处腌２小时

3 Drain the chops,reserving the marinade.Cook the chops on a hot barbecue for 5 minutes on each side,then over medium coals or on a higher rack ,turning and brushing occasionally with the reserved marinade,for about 10 minutes more on each side,or until cooked through and tender.

猪排去掉腌料，每面烤５分钟，然后放在木炭或高温烤架上烤，偶尔刷上剩下的腌料，大概１０分钟每面，直到烤熟．

4 Serve immediately with a small salad and garlic bread if you like.

和沙拉，面包一起上菜既成．

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lamb with tomatoes,artichokes and olives　朝鲜蓟，橄榄烩羊肉
ingredients　　　　　　　　　　　　　　　原料

serves 4　　　　　　　　　　　　　　　４人份

4 tbsp Greek-style yogurt　　　　　　　　４勺希腊风味的酸奶
greatd rind of 1 lemon　　　　　　　　　一个去皮的大柠檬
2 garlic cloves,crushed　　　　　　　　　２个蒜剁碎
3 tbsp olive oil　　　　　　　　　　　　　３勺橄榄油
1 tsp groud cumin　　　　　　　　　　　１茶匙孜然籽
salt and pepper　　　　　　　　　　　　盐，胡椒
700g lean boneless lamb,cubed　　　　　７００Ｇ去精羊肉，切成丁．
1 onion, thinly sliced　　　　　　　　　　一个洋葱切成丝
150ml dry white wine　　　　　　　　　１５０ＭＬ干白
450g tomatoes,roughly chopped　　　　４５０Ｇ蕃茄切成粗丁
1 tbsp tomato paste　　　　　　　　　　１勺蕃茄酱<超市有卖>
pinch of sugar　　　　　　　　　　　　少量白糖
2 tbsp chopped fresh oregano　　　　　２勺新鲜它里根<一种西式香料>碎
or 1 tsp dried　　　　　　　　　　　　或者一勺干的它里根
2 bay leaves　　　　　　　　　　　　　２片香叶
85g kalamata olives　　　　　　　　　８５Ｇkalamata橄榄

400g canned artidhoke heart,　　　　　400Ｇ听装嫩朝鲜蓟
drained and halved　　　　　　　　　　滤干对剖

method                                                         做法

１　Put the  yougurt,lemon rind,garlic,1 tablespoon ot the olive oil,the cumin,salt and pepper in a large bowl and mix together.Add the lamb and toss togehter until coated in the mixture.Cover and marinate for at least 1 hour.

将酸奶，去皮柠檬，蒜，１橄榄油，孜然籽，盐，胡椒放入一个大碗里和匀，加入羊肉混合好，盖好放在一边码味至少一小时

2　Heat 1 tablespoon of the olive oil in a lage flameproof casserole.Add the lamb in batches and fry for about 5 minutes,stirring frequently,until browned on all sides.Using a slotted spoon,remove the meat from rhe casserole and set aside.Add the remaining tablespoon of oil to the casserole  with the onion and fry for 5 minutes,until softened.

烧一勺油在砂锅内，分批加入羊肉进行扁炒５分钟，炒匀并使每面都变黄色．用漏勺将羊肉捞出放一边，将剩下的橄榄油放入锅内，炒洋葱５分钟至软．

3Pour the wine into the casserole,stirring in any glazed bits from the bottom,and bring to the boil.Reduce the heat and return the meat to the casserole,then stir in the tomatos, tomato paste,sugar,oregano and bay leaves.

向里喷入干白，收干并放入羊肉，再炒蕃茄，蕃茄酱，糖，它里根，香叶．

4 Cover the casserole with a lid and simmer for about 90 minutes,until the lamb is tender.Stir in the olives and artichokes and simmer for another 10 minutes.Serve hot.

加盖煨９０分钟直到羊肉粑，炒入橄榄，朝鲜蓟再煨１０分钟既可．

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ingtedients  原料

serves4 　　４人份量

marinade 　　腌料

125ml　virgin olive oil　　　橄榄油

4 garlic cloves,finely chopped　　剁了的蒜

4 fresh red chillies, deseeded and finely chopped     4个红辣椒去籽切碎

juice and finely grated rind of 2 lemons　　２个大的去皮柠檬

4 tbsp finely chopped fresh flat-leaf parsley　　　　４勺新鲜法香碎

salt and pepper　　　盐　胡椒

4*150g tuna steakes　　　４份　１５０克的吞拿鱼排

2 tennel bulbs,thickly sliced lengthways　　　２个茴香，切成细条

2 red onions,sliced　　２个红洋葱切成片

2 tbsp virgin olive oil　　橄榄油

rocket salad and crusty bread,to serve　　　芝蔴菜沙拉，面包作配菜

method　　　制作方法

First,make the marinade by whisking all the ingredients together in a bowl.place the tuna steakes in a large shallow dish and spoon over 4tablespoons of the marinade,thuning to coat.cover and set aside fot 30 minutes. set aside the remaining marinade.

将腌料在碗内合匀，把鱼排放在浅一点的盘里，舀４勺腌料进去两面进行腌制３０分钟，剩下的腌料放一边

Heat a ridged griddle pan.put the fennel and onions in a blowl,add the oil and toss well to coat.add to the griddle pan and cook for 5 minutes on each side,until just starting to colour.transfer to 4 warmed serving plates,drizzle with the reserved marinade,and keep warm.

将坑盘<底部有纹路的煎锅，一般用来煎扒类，煎出来会有一条条的纹路>在一边烧热，另将茴香和洋葱放入碗中，加入油拌匀．放入平底煎锅中每面煎５分钟，使每面都上色．然后放入四个温热的盘子里，浇上少许剩下的腌料，保持热度．

Add the tuna steaks to the griddle pan and cook,turning once,for 4-5minutes,until firm to the touch but still moist inside.transfer the tuna to the plates and serve immediately with the rocket salad and crusty bread.

把鱼排放入坑盘中煎,4-5分钟翻一次，直到煎得刚熟<外面手感结实，里面有少许润，老外吃得生>放入盘中，配上芝蔴菜沙拉和硬面包．

这个是意大利菜，看菜名就知道，是西西里的传统菜．

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