flatwormproduction

很開心和朋友們一起過聖誕，應節當然要燒火雞啦!揀火雞最重要是夠細隻，肉質嫩滑，而且最好大家可以一餐過吃掉，否則剩餘的分分鐘要食到過埋年就慘啦!為了確保買到細火雞，聖誕前一星期我便去超市購買。我買的那隻是Butterball牌，大約重8 - 9磅，足夠8 - 10人吃。我在x'mas eve再去超市買其他材料時，只見freezer餘下的全是20磅以上的巨無霸，來買火雞的顧客顯得頗惆帳，真是明年請早了。火雞可以放在冰箱，但切記煮之前要完全解凍，方法及時間可依照包裝上的說明。

x'mas dinner的menu不花巧但很豐富:

Roast turkey with stuffing
Crunchy roast potatoes (請注意:真是crunchy的呀!)
Brussel sprouts (小椰菜，也是應節食物)
Caesar salad (自家製dressing及garlic croutons)
Pasta with portabello mushrooms & spicy sausages
牛尾羅宋湯
Crunchy bread (買的)
勁好味的愛心Peach, mango and blueberry tart (朋友Betty 自家製的呀!)

Roast turkey with stuffing

Pre-heat oven to 220°C or gas mark 7.
把火雞洗淨，用手指小心地將雞頸至胸的皮和肉分開(必要時用刀尖幫手，但不要割穿)。在每隻雞腿上用刀刺一個小洞，用手指弄大一些。
我買的stuffing是乾的盒裝那種，依盒上說明要加熱水等五分鐘備用。
先搽勻鹽在火雞的內殼，切半個lemon(直切兩塊)及一個洋葱，再加幾片蒜頭，一片牛油及幾條迷迭香(rosemary)和百里香(thyme)一起放在雞殼內，再用三份二stuffing填滿。另切一片牛油放在雞頸皮和雞胸中間，再用剩下的stuffing填滿。牛油是關鍵，可令雞胸肉不會烤乾。
把迷迭香和百里香也插在雞腿的小洞中。
用長竹籤把雞尾穿合起來或用繩把雞腳縛著，目的是不讓雞殼內的stuffing掉出來。
用手在火雞全身搽勻鹽、黑胡椒粉和olive oil。
在一個大的baking tray上鋪上一層tin foil，放上rack(如有的話)，再放上火雞(胸肉向上)，用足夠長度的tin foil把火雞連盆包好，記著上面要預留一些空位，不要包裹得太緊，放進焗爐中層位置。包著的肉不會乾。
每磅肉大約要燒15分鐘，然後再加40分鐘。以我的細火雞約8 – 9磅，便要燒2小時15分鐘，然後除去tin foil，再燒40分鐘(共3小時左右)。這是個rough guide，時間長短或許有些偏差。要試火雞是否燒熟，可拿出來用刀刺雞胸或腿，流出來的肉汁是清的不帶血色便是熟了。緊記每次打開焗爐門後都要立刻關上。
任何燒好的肉都要拿出來放置在一旁rest至少15分鐘，讓肉汁可被吸收回去，吃起來更美味。

小椰菜帶些兒苦澀味，所以最重要是撕掉外面幾層深色的老葉，只留中心嫩的部份，在每個的上面用刀個十字，較易煮熟，煲滾熱水，加鹽，煲小椰菜幾分鐘，撈起，塗上牛油便可。

看，丟掉的比留下的還多，沒辦法。

牛尾羅宋湯
煲湯最易，不過牛尾先出水，再加牛展，薯仔，紅蘿蔔，椰菜，洋葱，大蒜(leeks)，蕃茄(先去皮，可在表面用刀尖劃十字，用熱水浸幾分鐘)。煲牛尾會有很多啡色的泡沫，要撈走，而且煲好要隔油。臨煲好時可加一罐蕃茄湯出貓。可預早一日煲湯，更加美味。

Pasta with portabello mushrooms & spicy sausages

Portabello mushrooms (large BBQ ones or anything you like)
1 onion (finely chopped)
2 cloves garlic (finely chopped)
spicy sausages (uncooked, cut to small pieces)
pasta (I used large, flat ones because they look nice)
thyme (a few sprigs)

Heat some olive oil in the pan (you could add a small knob of butter if you like but don’t fry butter alone or it will burn). Fry garlic and onion for a couple of minutes, then add spicy sausages and mushrooms. The mushroom will give out some liquid. Fry until the liquid is reabsorbed. Add the thyme leaves. Fry for a further couple of minutes. Squeeze in the juice of half a lemon and season with salt and pepper to taste. Meanwhile, you should have cooked the pasta in a separate saucepan until al dente. Add the pasta to the mushrooms and stir. Garnish with chopped parsley and put some freshly grated parmesan cheese on top when serving.

Crunchy roast potatoes

Boil some water and add enough salt. Add to it peeled, cut potatoes (whatever available that are suitable for baking, but not new potatoes) and boil for several minutes just to soften them but no need to cook them through.
Drain the water. Then close the lid of the saucepan and shake the saucepan fiercely for a few times so that the edges of the potatoes are roughened.
Pre-heat the oven to 220°C or gas mark 7 with the roasting tin inside. Put the roasting tin on top of the stove and add some olive oil. Meanwhile, turn on the stove to heat up the oil. When the oil is really hot, put in the potatoes and coat them evenly with the sizzling oil. Then idea is to almost fry the potatoes. Add some rosemary leaves if wanted.
Put the tin back into the oven and roast for 35 to 45 minutes. Potatoes are best served hot, so time when you want to cook your potatoes so that they are ready with the main dish.

Caesar Salad (print version)

Leaves from 2 heads romaine lettuce
4 anchovy fillets, mashed
½ teaspoon Dijon mustard
2 cloves garlic, minced
2 tablespoon fresh lemon juice
1 tablespoon mayonnaise
¼ cup extra-virgin olive oil
½ cup freshly grated Parmesan cheese
2 cups garlic croutons (see separate)
salt & freshly ground pepper

Tear romaine into bite-sized pieces and put in a large bowl. In a small bowl, whisk anchovies, mustard, garlic, lemon juice, mayonnaise and oil together. Toss with romaine, coating evenly. Add croutons and cheese and toss again. Add salt & pepper.

Garlic croutons

1 tablespoon butter
1 tablespoon olive oil
2 cloves garlic, minced
2 slices firm white bread, cut into ½ inch cubes

Preheat oven to 240°C. In a frying pan, melt butter with oil and garlic over medium heat. Add bread cubes and stir until all are coated with oil mixture. Transfer to a baking tray and spread in a single layer. Bake until lightly brown and crisp, about 10-15 minutes. Let cool.


很開心和朋友們一起過聖誕，應節當然要燒火雞啦!揀火雞最重要是夠細隻，肉質嫩滑，而且最好大家可以一餐過吃掉，否則剩餘的分分鐘要食到過埋年就慘啦!為了確保買到細火雞，聖誕前一星期我便去超市購買。我買的那隻是Butterball牌，大約重8 - 9磅，足夠8 - 10人吃。我在x'mas eve再去超市買其他材料時，只見freezer餘下的全是20磅以上的巨無霸，來買火雞的顧客顯得頗惆帳，真是明年請早了。火雞可以放在冰箱，但切記煮之前要完全解凍，方法及時間可依照包裝上的說明。 x'mas dinner的menu不花巧但很豐富: Roast turkey with stuffing Crunchy roast potatoes (請注意:真是crunchy的呀!) Brussel sprouts (小椰菜，也是應節食物) Caesar salad (自家製dressing及garlic croutons) Pasta with portabello mushrooms & spicy sausages 牛尾羅宋湯 Crunchy bread (買的) 勁好味的愛心Peach, mango and blueberry tart (朋友Betty 自家製的呀!)
Roast turkey with stuffing Pre-heat oven to 220°C or gas mark 7. 把火雞洗淨，用手指小心地將雞頸至胸的皮和肉分開(必要時用刀尖幫手，但不要割穿)。在每隻雞腿上用刀刺一個小洞，用手指弄大一些。我買的stuffing是乾的盒裝那種，依盒上說明要加熱水等五分鐘備用。先搽勻鹽在火雞的內殼，切半個lemon(直切兩塊)及一個洋葱，再加幾片蒜頭，一片牛油及幾條迷迭香(rosemary)和百里香(thyme)一起放在雞殼內，再用三份二stuffing填滿。另切一片牛油放在雞頸皮和雞胸中間，再用剩下的stuffing填滿。牛油是關鍵，可令雞胸肉不會烤乾。把迷迭香和百里香也插在雞腿的小洞中。用長竹籤把雞尾穿合起來或用繩把雞腳縛著，目的是不讓雞殼內的stuffing掉出來。用手在火雞全身搽勻鹽、黑胡椒粉和olive oil。在一個大的baking tray上鋪上一層tin foil，放上rack(如有的話)，再放上火雞(胸肉向上)，用足夠長度的tin foil把火雞連盆包好，記著上面要預留一些空位，不要包裹得太緊，放進焗爐中層位置。包著的肉不會乾。每磅肉大約要燒15分鐘，然後再加40分鐘。以我的細火雞約8 – 9磅，便要燒2小時15分鐘，然後除去tin foil，再燒40分鐘(共3小時左右)。這是個rough guide，時間長短或許有些偏差。要試火雞是否燒熟，可拿出來用刀刺雞胸或腿，流出來的肉汁是清的不帶血色便是熟了。緊記每次打開焗爐門後都要立刻關上。任何燒好的肉都要拿出來放置在一旁rest至少15分鐘，讓肉汁可被吸收回去，吃起來更美味。
	小椰菜帶些兒苦澀味，所以最重要是撕掉外面幾層深色的老葉，只留中心嫩的部份，在每個的上面用刀個十字，較易煮熟，煲滾熱水，加鹽，煲小椰菜幾分鐘，撈起，塗上牛油便可。看，丟掉的比留下的還多，沒辦法。牛尾羅宋湯煲湯最易，不過牛尾先出水，再加牛展，薯仔，紅蘿蔔，椰菜，洋葱，大蒜(leeks)，蕃茄(先去皮，可在表面用刀尖劃十字，用熱水浸幾分鐘)。煲牛尾會有很多啡色的泡沫，要撈走，而且煲好要隔油。臨煲好時可加一罐蕃茄湯出貓。可預早一日煲湯，更加美味。
	Pasta with portabello mushrooms & spicy sausages Portabello mushrooms (large BBQ ones or anything you like) 1 onion (finely chopped) 2 cloves garlic (finely chopped) spicy sausages (uncooked, cut to small pieces) pasta (I used large, flat ones because they look nice) thyme (a few sprigs) Heat some olive oil in the pan (you could add a small knob of butter if you like but don’t fry butter alone or it will burn). Fry garlic and onion for a couple of minutes, then add spicy sausages and mushrooms. The mushroom will give out some liquid. Fry until the liquid is reabsorbed. Add the thyme leaves. Fry for a further couple of minutes. Squeeze in the juice of half a lemon and season with salt and pepper to taste. Meanwhile, you should have cooked the pasta in a separate saucepan until al dente. Add the pasta to the mushrooms and stir. Garnish with chopped parsley and put some freshly grated parmesan cheese on top when serving.

Crunchy roast potatoes Boil some water and add enough salt. Add to it peeled, cut potatoes (whatever available that are suitable for baking, but not new potatoes) and boil for several minutes just to soften them but no need to cook them through. Drain the water. Then close the lid of the saucepan and shake the saucepan fiercely for a few times so that the edges of the potatoes are roughened. Pre-heat the oven to 220°C or gas mark 7 with the roasting tin inside. Put the roasting tin on top of the stove and add some olive oil. Meanwhile, turn on the stove to heat up the oil. When the oil is really hot, put in the potatoes and coat them evenly with the sizzling oil. Then idea is to almost fry the potatoes. Add some rosemary leaves if wanted. Put the tin back into the oven and roast for 35 to 45 minutes. Potatoes are best served hot, so time when you want to cook your potatoes so that they are ready with the main dish.

Caesar Salad (print version) Leaves from 2 heads romaine lettuce 4 anchovy fillets, mashed ½ teaspoon Dijon mustard 2 cloves garlic, minced 2 tablespoon fresh lemon juice 1 tablespoon mayonnaise ¼ cup extra-virgin olive oil ½ cup freshly grated Parmesan cheese 2 cups garlic croutons (see separate) salt & freshly ground pepper Tear romaine into bite-sized pieces and put in a large bowl. In a small bowl, whisk anchovies, mustard, garlic, lemon juice, mayonnaise and oil together. Toss with romaine, coating evenly. Add croutons and cheese and toss again. Add salt & pepper. Garlic croutons 1 tablespoon butter 1 tablespoon olive oil 2 cloves garlic, minced 2 slices firm white bread, cut into ½ inch cubes Preheat oven to 240°C. In a frying pan, melt butter with oil and garlic over medium heat. Add bread cubes and stir until all are coated with oil mixture. Transfer to a baking tray and spread in a single layer. Bake until lightly brown and crisp, about 10-15 minutes. Let cool.