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アマンダrecipe2

野菜が好き。野菜が食べたい。
健康にいいからとか、栄養がなんだとか、そんな理由じゃなくて、
野菜がおいしいから食べたい。
そんな人に贈るアマンダとっておきの野菜たっぷりレシピ

豆腐丼 Tofu Bowl

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1.フライパンにゴマ油を熱し、水気をきった豆腐をくずしながら加える。

2.豆腐に少し焼き色がついたらエビを加え、さっと炒め合わせる。
Aを加えて水分がほとんどなくなるまで煮る。

3.(2)に卵を流し入れ、揚げ玉を加える。さっと全体を混ぜ、卵のまわりが
かたまってきたら蓋をして、火を止める。

4.器にご飯を盛り、(3)をのせる。ハサミで斜めに切った万能ねぎをちらす。

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I love the whole donburi: meal-in-a-bowl concept. These dishes are incredibly easy to make and so satisfying. The chicken-and-egg combination is still the dish I turn to when I'm feeling a bit low and in need of culinary comfort, perhaps it's the 'mother and child reunion' aspect of the thing that I love – anyone would think I was Japanese!

This combination of tofu and peeled prawns has the same soft, dream-like texture of oyakodon, while the tempura batter-bits give a wonderful and quite unexpected crunch. I used arare – those wonderful bite-sized cracker bits you find in ochazuke (untranslatable, at least not in any way that sounds remotely appetizing to someone not attuned to Japanese cuisine: Hot tea over cooked rice? No thank you!). It's best eaten while piping hot so you get the full pleasure of that melt-in-the-mouth, fluffy texture, and as with oyakodon, the trick to the fluffiness is not to let the egg cook for too long.

Store plug: The arare came from TOMIZAWA, where I buy a lot of my dry ingredients. As far as I know it's a department store concession, though I don't know how many outlets they have. I know of two. They carry a really wide range of domestically produced and imported dry goods, and prices are incredibly reasonable, often cheaper than the supermarket.

Draining the tofu properly allows it to fully absorb the flavors of the stock and the other ingredients – here, the peeled prawns, and it makes all the difference to the end result. I have this wonderful Tupperware dish that I found in a 100-yen shop that's specifically designed (I think) for draining tofu. Buy your tofu the day before and give it 24 hours to drain – it ends up with a texture that's almost like soft cheese, and doing it this way is a whole lot easier than trying to force the water out with weights, etc.

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桜色のムース Cherry Blossom Mousse

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(4人分)
桜の花の塩漬け 12輪
粉ゼラチン 5g
苺 1/2パック
生クリーム 1カップ
砂糖 大さじ4
抹茶 少々

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1.桜の花の塩漬けは塩をふるい落としてから水に放し、塩抜きをする。途中、水を2〜3回替える。水大さじ2(分量外)に粉ゼラチンをふり入れ、軽く混ぜて15分ほど置いてふやかす。苺はボウルに入れてフォークの背でつぶす。

2.(1)のゼラチンを電子レンジで約10秒加熱して溶かし、苺のボウルに加えて合わせ、桜の花の塩漬けも水を絞って、ちぎりながら加え、混ぜる。

3.別のボウルに生クリームと砂糖を入れ、つのが立つ少し手前まで泡立てる。

4.(3)に(2)を加えて混ぜ合わせ、容器(あればステンレスの蓋付き容器)に入れて冷蔵庫で冷やし固める。皿に盛り、抹茶をふる。

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イタリア風おでん Tomato Oden

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フィッシュバーグ 

Seafood Fishcakes with Homemade Tartare Sauce

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(8個分)
じゃがいも 400g
生鮭 2切れ
ツナ缶詰め 小1缶(約60g)
卵(ほぐす) 1個
パセリ(生、みじん切り) 大さじ4
アサツキ(みじん切り) 大さじ4
バター 25g
小麦粉 適量
オリーブ油 適量


タルタルソース
玉ねぎ(みじん切り)1/4個
ピクルス(みじん切り)3本
固ゆで卵(みじん切り)1個
マヨネーズ 大さじ3
牛乳 大さじ1
粉マスタード 小さじ1
パセリ(ドライ) 少々
こしょう 少々

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1.ジャガ芋は皮をむいて3センチ角くらいに切り、水に5分ほどさらす。
 ツナは缶汁をきってほぐす。

2.鍋に(1)とひたひたの水を入れ、塩少々を加え、ふたをして中火でゆでる。
 ジャガ芋がやわらかくなったら火を止め、水をきる。

3.鍋に湯を沸かして塩少々を加え、鮭をゆでる。中まで日が通ったら水けをきり、
 身をほぐして皮と骨をとり抜く。

4.ボールに(2)のジャガ芋、ほぐした鮭、ツナ、他の材料も加えて混ぜ合わせる。
 ラップをして、冷蔵庫で30分〜1時間冷やす(焼き崩れえを防ぐため)。

5.(4)を8等分し、両手でキャッチボールをしながら中の空気を抜いてハンバーグ形にまとめる。
 表面に小麦をしっかりまぶす。

6.フライパンを熱してオリーブ油をひき、(5)を並べて弱火の中火で両面をこんがりと焼く。
 (約10分。焼く時は4個ずつ)

7.タルタルソースの材料を合わせてソースを作り、(6)に添える。

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Fish cakes with their lovely crisp coating and soft texture inside are the ultimate comfort food – if you're a Brit, that is. In England, Mums use fish cakes to convince their kids that fish is delicious, though that's probably not such a problem here. They're traditionally made with cod, and crab cakes are also very popular, but given the price of fish it seems a bit wasteful to put such extravagant ingredients into something as homely as a fish cake. They are good, though!

Trivia: Fish is a Friday food in England. When I was a child, we always had fish in some form or another on Friday night. Fish pie with hard-boiled eggs and crispy mashed potato on top was one of my favorites when I was growing up. I never really thought about it, but apparently fish is the only 'meat' that Christians are permitted to eat on Fridays and the Catholic Church still commands abstinence from meat on this day of the week. You learn something new every day.

Fish cakes take a bit of time to prepare, but are well worth every minute. Chilling the fish cakes before frying helps to prevent them from breaking up. You can also try serving these with garlic mayonnaise if you want a more sophisticated bite.

TIP: Prepared fish cakes can be frozen in a single layer and then transferred to a suitable container or wrapped in foil for storage. Thaw before cooking.

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キャベツの豆乳グラタン Creamy Non-Dairy Cabbage Gratin

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(2人分)
キャベツ(ざく切り) 1/6個(200g)
マッシュルーム(縦にスライス) 6個 又はしめじ(小房に分ける)1/2パック
にんにく(みじん切り) 1片
オリーブ油 大さじ1
塩 少々
こしょう 少々
長芋(皮をむいて3センチの輪切り) 200g

A
豆乳 1/2カップ(100cc)
白みそ 大さじ1
オリーブ油 大さじ1
塩 少々
パン粉 適宜

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1. フライパンにオリーブ油とにんにくを入れ、弱火で少し色づくくらいまでじっくり炒める。
  キャベツとマッシュルームを加えてさらに炒め、塩、こしょうで下味をつける。

2. 長芋は、強火で15分くらい、柔らかく蒸しておく。

3. 2とAをフードプロセッサーかミキサーに入れ、豆乳ソースを作る。
  数秒かけるだけでとろりとしたソースができ上がります。

4. 耐熱皿に1を並べ、3の豆乳ソースをかけ、パン粉をふり、220℃のオーブンで
  10〜15分おいしそうな焦げ目がつくまで焼く。好みでパプリカをふる。

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As far as I know and unless she's experienced some kind of culinary revelation, my mother has never used soymilk or Japanese mountain yam in her life, and yet this dish has a taste of 'home'.

One of the few things my mom excels at in the kitchen is casseroles and creamy stews so I guess it's not too great a stretch to imagine her making this - it's certainly quick and easy enough to prepare!

The sauce is low in calories, nutritious and flavorful and bears some resemblance to ricotta cheese, which is why it makes for such a satisfying substitute for cheese in dairy-free versions of dishes like this gratin or lasagna.

The mountain yam was something of a revelation for me, too: steaming it really brings out the natural sweetness of this vegetable and the sauce smells divine.

The miso, meanwhile, adds color and flavor to create a gentle balance with the other ingredients. If you don't have mountain yam, you could try making this sauce with regular potatoes or taro root (sato imo).

I've made this dish three or four times now, using different kinds of mushroom, sliced sausage or a bit of bacon (which you should add in after the garlic) for a more hearty meal, and it's always good, always comforting.

I'm going to try the sauce in a vegetable lasagna next: I'm hooked!

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アマンダ

アマンダさん
オックスフォード大学卒業後、1993年来日。英会話講師、オンサイト翻訳者を経て、2000年にフリーランス日英翻訳者として独立。言葉へのこだわりの高さから、訳文の評価は非常に高く、現在第一線で活躍中。