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瑞士式烹製馬鈴薯

主理、文:鄭笑芬

338期 2012年8月2日

馬鈴薯是我的至愛之一,所以特別有興趣研究馬鈴薯菜譜。一般受歡迎的做法應該是炸薯條或薯角,但嫌它們油炸不健康,所以我較喜歡只用少量油來慢火煎的薯餅(rosti)。Rosti在瑞士相當流行,是主菜旁邊不可或缺的搭配。煎成香脆的底面,吃起來可口,但又不會很熱氣(上火)。薯餅做法簡單,唯一考驗的是耐性,要等待慢火煎出來的金黃色效果。

 

香煎薯餅

材料:

中型馬鈴薯  6(約750

鹽和黑胡椒粉 適量

牛油  60

做法

  1. 燒一大鍋水把馬鈴薯放入煮至剛變軟。切記不要煮過熟。去掉水分,冷卻後去皮。放在有蓋的盒內(或用保鮮紙包蓋),放入雪櫃過夜。
  2. 把早一日準備好的馬鈴薯磨成粗條。適量加入鹽和黑胡椒粉,試味。
  3. 20厘米直徑的厚底平底鍋,燒熱一半的牛油至起小泡,放入馬鈴薯,輕按壓至平面,成為薄的圓形餅。用中至慢火煎15-20分鐘至底部變硬和金黃色。不時搖晃平底鍋使薯餅不粘貼。小心不要弄焦。
  4. 將一個大碟放在平底鍋上,把薯餅倒出來。燒熱剩餘的牛油,將薯餅放入鍋裏煎另一面。同樣用中至慢火煎15-20分鐘至變香脆和金黃色。像薄餅般分件後上碟。

溫馨提示

  1. 選用入口馬鈴薯較適合,但不宜用焗薯,因含澱粉質高及水分低,很容易成蓉狀,影響質感。
  2. 如果不想吃太多的牛油,可部分用橄欖油代替。

Ingredients:

6 medium potatoes (750g)

A suitable amount of salt and black pepper

60g butter 


Rosti


Steps:

  1. Place the potatoes in a pan of boiling water and cook until just tender. Don’t overcook. Drain, cool and peel. Cover and refrigerate overnight.
  2. Coarsely grate the potatoes. Add salt and black pepper to taste.
  3. Heat half of the butter in a 20cm heavy-based frying pan. When the butter is sizzling, add the potatoes and press down gently to form a level, thin layer. Cook over medium to low heat for 15-20 minutes or until the base of the rosti is golden brown and crusty. Shake the pan to prevent sticking and take care not to burn it.
  4. Place a large plate over the pan and invert the rosti onto it. Heat the remaining butter in the pan. Slide the rosti back into the pan and cook for another 15-20 minutes until the other side is also crisp and golden brown. Cut into wedges to serve.

Tips:

  1. Use imported potatoes for better taste but don’t choose baking potatoes because they will easily become mash which is not supposed to be the texture.
  2. Reduce the amount of butter and replace with olive oil if you have hesitation with eating too much butter.


鄭笑芬


主理人簡介:

鄭笑芬,81年畢業後開始做報刊編輯,十多年前開始做素食人,近年做自由職業者,有更多時間和心思研究素食,特別喜愛西式烹調,願與眾分享。