八月唔使再諗「今晚食乜」
七個食譜，跟住煮就得 🔥

EN — Pan-Seared Chicken & Tarragon Sausages. Straight from frozen, one pan. Start the sausages in a cold pan with olive oil over medium-low heat for 5 minutes uncovered, then cover and cook 13–15 minutes more, turning a few times — about 18–20 minutes in total from frozen, to a core temperature of 75°C. Set aside; soften garlic and onion in the same pan, add the mixed vegetables straight from frozen and season, deglaze with white wine, finish with dried tarragon, return the sausages and squeeze over a little lemon.

简 — 香煎龙蒿鸡肉肠。无需解冻，一锅到底。香肠冷锅下橄榄油，中小火不盖锅煎 5 分钟，之后加盖再煮 13–15 分钟，其间翻动三四次 —— 冷冻直接下锅全程约 18–20 分钟，中心温度需达 75°C。取出后用同一锅炒软蒜片洋葱，杂菜粒直接下锅炒 3 分钟调味，淋白酒收干，撒干龙蒿，香肠回锅兜匀，上碟前挤柠檬汁。

EN — Golden Pan-Seared Organic Chicken Thighs. Skin down, low heat, and don't touch it. Pat the thighs completely dry and salt both sides. Start skin-down in a cold dry pan, then turn the heat to low and render for 15–20 minutes without moving them. Flip, add butter and baste continuously for 3–4 minutes until the butter turns nutty and golden, to a core temperature of 75°C. Rest 2 minutes off the heat before slicing.

简 — 黄金香煎有机鸡上腿。鸡皮向下、小火、不要动它。鸡上腿彻底抹干，两面撒海盐。冷锅鸡皮向下开小火慢煎 15–20 分钟不要翻动。翻面加牛油，用匙羹不断淋在鸡皮上再煎 3–4 分钟至牛油呈浅褐色，中心温度达 75°C。熄火焗 2 分钟再切。

EN — Cold Smoked King Salmon Toast. No cooking at all — five minutes to a café-style breakfast. Thaw the sliced salmon in the fridge for about 30 minutes. Toast the bread until golden, spread with salted butter while hot, then drape the salmon in loose folds rather than flat. Crack over black pepper and squeeze the lemon only just before serving.

简 — 冷熏帝王三文鱼多士。完全不用开火，五分钟即成。三文鱼片放冰箱解冻约 30 分钟。面包烤至金黄，趁热涂上咸牛油，三文鱼片折成波浪形铺面，不要压平。磨黑胡椒，上桌前一刻才挤柠檬汁。

EN — Pan-Fried Organic Beef Liver with Onions. The whole secret is not to overcook it. Slice the liver about 1cm thick, pat it very dry and let it come to room temperature. Soften the onions in butter over medium heat for 8 minutes until golden and sweet, then set aside. Turn the heat up, add the remaining butter and sear the liver about 2 minutes a side — still faintly pink inside. Season, return the onions and serve immediately.

简 — 洋葱牛油煎有机牛肝。关键只有一个：不要煎过火。牛肝切约 1cm 厚片，彻底抹干并回温。中火用牛油炒洋葱 8 分钟至金黄回甜，盛起。转中大火下余下牛油，牛肝每面煎约 2 分钟，中间仍带浅粉红。调味后洋葱回锅兜匀，立即上碟。

EN — Roasted Organic Bone Marrow on Toast. Restaurant-level, but it's really just an oven and good salt — the signature dish at Fergus Henderson's St. JOHN in London. Rinse and dry the marrow bones, season lightly, then roast cut-side up at 200°C for about 20 minutes, until the marrow is bubbling and has just begun to sink. Add the bread for the last 3 minutes. Scoop the marrow onto the hot toast, sprinkle with pink coarse salt and black pepper, and eat while hot.

简 — 烤有机牛骨髓多士。餐厅级的菜，其实只需要焗炉和好盐 —— 这是伦敦 St. JOHN 主厨 Fergus Henderson 的招牌菜。骨髓冲净抹干，切面向上略加调味，200°C 烤约 20 分钟至冒泡微微下陷。最后 3 分钟放入面包一同烤脆。用小匙羹挖出骨髓涂在多士上，撒粉红粗盐和黑胡椒，趁热食用。

EN — Crispy Pan-Seared Duck Leg. Cold pan, low heat, and patience does the rest. Score the skin lightly, salt both sides and lay the legs skin-down in a cold pan before turning on the low heat. Render for 15–18 minutes until a layer of golden fat pools in the pan, pour most of it off to keep, then flip and cook 10–15 minutes more until cooked through to 75°C. Rest 5 minutes, and fry the potatoes in that same duck fat for 8 minutes until golden and crisp.

简 — 脆皮香煎鸭腿。冷锅、小火，剩下的交给耐心。鸭皮轻划几刀，两面撒盐，皮向下放入冷锅再开小火。慢煎 15–18 分钟逼出鸭油，倒起大部分留用，翻面再煮 10–15 分钟至熟透（中心 75°C）。鸭腿静置 5 分钟，用同一份鸭油煎薯仔 8 分钟至金黄脆身。

EN — Wild Sockeye Salmon, Two Ways. Sashimi-grade, so you can slice it raw or sear it. Slice while still half-frozen — the flesh is firm and the knife runs true — cutting thin against the grain, then dress with olive oil and sea salt. For the other half, pat dry, lay it skin-down in a hot pan and press gently with a spatula for 15 seconds so the skin sits flat. Turn the heat to medium-low and cook about 6 minutes skin-down, then flip for just 15 seconds, leaving the centre pink.

简 — 野生红三文鱼柳 · 两吃。刺身级，可以生切也可以香煎。半解冻时最好切 —— 鱼肉仍结实，逆纹薄切约 0.5cm 扇形排碟，淋橄榄油撒海盐即食。另一半抹干，皮向下放入热锅，用锅铲轻压 15 秒使鱼皮贴实，转中小火皮向下煎约 6 分钟，翻面只需 15 秒，中间保持粉红。