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French Pan Fried Potato With Basil Apricot & Olive 法式杏桃羅勒橄欖煎薯仔




French Pan Fried Potato With Basil Apricot & Olive (▼中文版食譜在英文版下面▼)


Published in Buddhist Compassion Magazine Issue 401

which is a bi-weekly Buddhist magazine in Hong Kong.. It was first founded on September 1, 1999, with the purpose of purifying the human heart and peaceful society. http://www.buddhistcompassion.org/


刊登於 溫暖人間雜誌 第400 Buddhist Compassion Magazine Issue 401

《溫暖人間》是香港第一本佛教雙周刊,在香港編輯發行,創刊於1999年9月1日,以淨化人心、祥和社會為宗旨。網址: http://www.buddhistcompassion.org/ 2 servings


1 tbsp vegetable oil

1 tbsp vegetable butter

1 stalk rosemary

10 coriander seeds, mashed

1 star anise

2 medium-sized potatoes, peeled, sliced ​​1 cm thin

5 halves canned apricots

8 green olives, cut in half

8 black olives, halved

8 capers

8 fresh basil leaves

1~2 tbsp nutritional yeast

to taste salt

to taste black pepper

Instructions :


1. Use a pan, heat up the vegetable oil with medium heat, then add in rosemary, star anise, sauté for 1~ 2 minutes.


2. Add the vegetable spread, sliced potato, cover with lid , until the potato turn golden brown.


3. Flip the potatoes, then add the apricots, olives, basil leaves, capers, nutritional yeast onto the potatoes, cover with a lid and pan fry until the potatoes are cooked on both sides.


4. Add salt and black pepper to taste and serve.2人份



法式杏桃羅勒橄欖煎薯仔

材料: 1湯匙 菜油 1湯匙 植物牛油 1束 迷迭香 10粒 芫荽籽,搗碎 1粒 八角 2個 中型薯仔,刨皮,切1厘米薄片 5件 罐頭杏桃,半個為一件) 8粒 綠橄欖,切半

8粒 黑橄欖,切半 8粒 續隨子 8片 新鮮羅勒葉 1~2湯匙 營養酵母 少許 少許 黑胡椒

做法︰


1.用平底鑊,中火,燒熱菜油,加迷迭香、八角,炒香,大約1~2分鐘。 2. 加植物牛油、切片薯仔,蓋上鑊蓋,轉中小半,把薯仔煎至金黃色。

3. 番轉薯仔片,在薯仔上面加杏桃、橄欖、羅勒葉、續隨子、營養酵母,再蓋上鑊蓋煎至薯仔兩面熟透。 4. 加鹽、黑胡椒調味,上碟。



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