INGREDIENTS & METHOD
原料和方法
l Butter, for greasing
l 20 rashers pancetta or thinly sliced streaky bacon
l 3kg 6lbs 8oz butterflied turkey breast
2
l 黄油
l 20 块火腿肉或薄片五花培根
l 3kg 6 磅8 盎司火鸡胸
For the stuffing
l 25g butter
l 1 tbsp olive oil
l 2 large onion
l 140g pack pancetta cubes or bacon lardons
l 50g pine nut
l 4 garlic cloves, chopped
l 25g pack sage leaves only, roughly chopped
l zest 2 lemons
l 2 x 20g/1oz packs flat-leaf parsley, roughly chopped
l 100g coarse white breadcrumb
l 1 egg, beaten
馅
l 25g 黄油
l 1 汤匙橄榄油
l 2 个大洋葱
l 140g 烟肉块或熏肉肥腊肉片
l 50g 松子
l 4 个蒜瓣切碎
l 25g 包鼠尾草叶子,大致切碎
l 2 柠檬皮
l 2 x 20 g / 1 盎司欧芹,大致切碎
l 100g 粗白面包屑
l 1 个蛋
For the gravy
l 300ml dry white wine
l 300ml chicken stock
l 142ml pot double cream
l handful flat-leaf parsley, roughly chopped
汁
300ml 干白葡萄酒
300ml 鸡汤
3
42ml 奶油
一把欧芹,大致切碎
1. First prepare the stuffing. Heat the butter and oil in a large frying pan, then soften the onion
without colouring for 10 mins. Tip into a bowl. Add the pancetta or bacon to the pan, fry for 5
mins until golden, then add the pine nuts, garlic, sage and lemon zest. Fry for 1 min more until
fragrant and the pine nuts are starting to brown. Stir in the chopped parsley. Tip into the bowl
with the onions, then bind with the crumbs, egg and seasoning.
首先准备馅料。在一个大煎锅里加热黄油和油，然后在不着色的情况下软化洋葱10 分钟。放入
一个碗里。在锅中加入熏肉或熏肉，煎5 分钟至金黄，然后加入松仁、大蒜、鼠尾草和柠檬皮。
再煎1 分钟，直到香味和松仁开始变黄。拌入切碎的欧芹。在碗里加入洋葱，然后与面包屑、鸡
蛋和调味料结合在一起。
2. Butter and season a sheet of turkey foil or use 2 sheets of foil crimped together to make a
sheet about 50 x 60cm. Lay five long pieces of string over the foil like rungs of a ladder, ready
to tie the breast together. Arrange the pancetta or bacon in a lattice over the middle of the foil,
on top of the string.
在烤火鸡的锡箔上摸黄油和调味或用两张箔纸卷曲在一起制作一张大约50 x 60 厘米的纸。把五
根长绳子放在锡箔纸下面像梯子，准备把鸡胸绑在一起。把烟熏肉或培根放在锡箔纸上。
3. Open out the butterflied breast, skin-side down, and slash each side several times. Cover with
cling film and bash with a rolling pin until the meat is about 5cm thick all over. Trim the sides
so that you have a roughly rectangular shape (but be careful not to cut the skin). Lift onto the
pancetta, then fill any gaps with the trimmings. Season, then press the stuffing along the
middle of the joint. Pull up the sides at one end, tucking in the short end, then tie the string
tightly so that the stuffing is encased. Repeat with all the strings. Wrap up tightly in the foil,
then turn the roll over so that the pancetta is on the top. Can be left in the fridge for up to 2
days.
打开火鸡胸，皮向下，铺平。盖上保鲜膜，用擀面杖敲打，直到肉长约5 厘米厚。修剪一下两
边，这样你就有一个大致的矩形形状(但要注意不要割下皮)。把它抬到烤盘上，然后用辅料填补
空隙。并调味，然后将填充物沿关节中间挤压。在一端拉起两边，在短的一端打褶，然后把绳子
紧紧地系在一起，这样填料就会被包裹住。重复的把所有绳子系上。紧紧裹住锡箔纸，然后翻过
来，这样腌肉就在上面了。可以在冰箱里放两天。
4. Heat oven to 190C/fan 170C/gas 5. Sit the joint in a roasting tin and roast for 40 mins per kg or
until a skewer inserted into the middle comes out very hot and the juices run clear.
加热烤箱至190C 。在烤时每公斤烤40 分钟，或者拿一根钎子，插到肉中间，很热，汁液都流
出来了。
4
5. Lift the joint onto a board and leave to rest, covered, for at least 10 mins. For the gravy, heat
the tin on the hob, then splash in the wine and any juices. Reduce by half, then add the stock
and repeat. Pour in the cream and bubble to a slightly reduced sauce. Season to taste, then
stir in the parsley.
将鸡卷到木板上，并在上面盖上盖子，至少10 分钟。做肉汁，把锅放在火上加热，然后将酒直
到煮掉减少一半，然后添加鸡汤并煮一半。将奶油倒入少量的酱汁中。调味后再加入欧芹。
原文始发于微信公众号（西餐教学）：培根卷火鸡胸酿香草柠檬及松子
