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Tuesday 24-May-2016
英式暗黑料理

英國人在飲食當面有相當要求,而講求創意和共融的英國人創作了不少令人精神為之一「震」的暗黑料理。如果你從沒有去過英國,請感恩,在香港有紅豆壽司,已經是美食佳餚;如果你和我一樣曾住在英國,請感恩你已經脫離了暗黑料理。嚴選了三款暗黑料理,請指教:

 

Black Pudding

 


(圖片:http://www.independent.co.uk/


提起布甸,你可能想起朱古力布甸、酒樓的芒果布甸,而講起英國暗黑料理,一定要講黑布甸。你以為是黑芝麻或者紅豆味?Sorry,是豬味。Black Pudding不是甜品,而是由豬血、豬肥膏,有時還會加牛板油喎麥皮之類,罐入洗淨的豬小腸中煮。簡單來說,即是複雜加料版豬紅。不知何故,明明我食親車仔麵都是豬紅蘿蔔大腸油麵,但每次想起black pudding卻百般滋味在心頭…唔好意思,真係有少少核突。

 

Stargazy Pie



(圖片:http://www.foodsofengland.co.uk/

 

中文名好有型,叫做「仰望星空Pie」。它是一個批,用雞蛋加薯仔再加魚混在一起焗,通常是沙甸魚或其他體積不大的魚,重點是:魚頭魚尾一定要45度角突出批外,焗的時候,魚油會倒流到批中,更加惹味。老實講,味道尚算不錯,看你用甚麼魚。名改得好聽,味道還好,外型就真的…好像一堆泥埋下了一條條死不瞑目的魚,還有點像血池地獄中生不如死的鬼魂們…

 

Jellied Eels


(圖片:wikipedia)

我叫它做鰻魚啫喱。鰻魚啫喱是十八世紀倫敦名菜,至今成為廣為英國留學生所知的英式暗黑料理。這不是鰻魚味的啫喱,而是用鰻魚造的啫喱。如何造?好簡單,鰻魚,切片,加醋,煮熟,煮熱後鰻魚釋出膠質,再雪凍就完成了。由於全部都是鰻魚及其附屬品,食食下…陣陣腥味出哂嚟。還要記住,英國人沒有日本人的細心,沒有去骨,吃時要注意。

Ok,想嘔未?來個正常菜式中和一下。

 

Fish and Chips

(圖片:http://jacksfishandchips.co.uk/

作為一個海島國家,暗黑料理也好,正常料理也好,都離不開海產。而炸魚薯條更成為英國國菜。你可能會笑,「炸魚薯條做得國菜,麥當勞22蚊餐都入米芝蓮推介啦!」錯喇。即使一道菜色簡單如Fish and Chips,背後考功夫之餘,亦有一段文化歷史。

 

話說在19世紀工業騰飛的英國,工人在休息時候需要回復大量體力,炸魚薯條煮法雖然夠哂熱氣,但比起肉類,魚和暑條就最有營養,而且能短時間內補充工人的熱量。而魚一定要去骨,並造成條狀讓工人可能隨便拿著吃,幾聰明。

 

第一間炸魚薯條店在1860年由Joseph Malin開設後,旋即成為英國signature菜式。直至現在,一講英國二字,除了Big Ben、英女皇、落雨、Beatles外,最有代表性的肯肯定是Fish and Chips。

 

正所謂,創意無國界,最緊要食得哂。英國人還有更多暗黑料理,如果你想清清腸胃,又唔怕嘔到成身都係,下次再介紹幾款。Oh,by the way,歡迎挑機,留言話我知你覺得最勁嘅英式暗黑料理,謝謝。


圖片:F Production - Chan Chun Fai

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Education Experts

Samuel Chan, the winner of Alumni Awards 2017, is the founder of Britannia. He had studied in the UK since the age of 9 for 15 years and achieved his master degree in International Political Economy at University of Warwick. Now he shares his experiences and professional advice in education columns in Hong Kong’s major newspapers.

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Mabel Chan is the Principal Consultant of Britannia. Having studied in both the UK and the US, she is an expert in school matching for overseas education. She writes education columns for Sing Tao Daily and The Standard, and answers questions arising from parents and students patiently.

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MB Cheung, our senior consultant, has been writing education columns for major local newspapers for more than 25 years. With his experience and unique insights, he shares a variety of tips and advice on overseas education for the readers (and DSE students)

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