Raymond Blanc's Kitchen Secrets《雷蒙德·布蘭克的廚房秘密（2010）》第一季第五集完整中英文對照劇本

1、For the last 35 years, renowned chef過去35年間Raymond Blanc has inspired the world with his cooking.名廚雷蒙德·布蘭克用他的廚藝征服了全世界It's about celebrating that gorgeous glorious food烹飪的意義在于享用美味的食物and sharing a special moment with your loved ones.和你的愛人共度美好時光Now he's opening his kitchen現(xiàn)在雷蒙德將開放他的廚房&h

2、earts;and sharing his secrets.與我們分享他的烹飪秘訣I've made all the mistakes which could be made所有可能出現(xiàn)的錯誤我都犯過so you don't have to make them yourself.所以你們就可以少走彎路Showing, with a little effort.他將向我們展示 只要稍下功夫Food is so, so beautiful.食物簡直是太美妙了.Anyone can bring some joy to the dinner table.任何人都能做出讓人驚喜的作品Ev

3、en the most complicated dish is not impossible to make.即使是最復雜的菜肴 你也可以拿下On Kitchen Secrets, Raymond shares his favourite recipes本期節(jié)目中 雷蒙德將會展示for two of the most seasonal ingredients.兩大時鮮食材Mushrooms. Tres bien. Nice.蘑菇 很好 非常棒And game. What's happened to her?和野味的做法 她這是怎么啦On the menu, sep tortellini

4、 with fresh pasta.菜單有 現(xiàn)做現(xiàn)包的牛肝菌意式餃子Served with sage butter and toasted hazelnuts.搭配鼠尾草黃油和烤榛子With produce like that, you know, it's heaven.能做出這樣的菜 就跟到了天堂一樣A tasty supper dish of pheasant in puff pastry.美味的晚餐菜式 野雞肉酥皮It looks stunning and it tastes absolutely marvellous.這道菜簡直是色香味俱全A simple fricassee

5、 that celebrates wild mushrooms.簡單的煮野生蘑菇And to finish, an impressive whole pigeon最后則是一道可以驚艷全場的cooked in its own salt crust.面包皮包烤全鴿You must have this once in your lifetime.這可是一生一遇的菜In his Oxfordshire kitchen,在雷蒙德位于牛津郡的廚房♥中Raymond puts seasonality at the core of his cooking.時鮮的食材可是重中之重Can I

6、 have some more sage?能再給我拿些鼠尾草嗎Can you give me some sage which is big sage, not baby sage?我要大的鼠尾草 別老給我拿這么小的First, a mushroom tortellini.首先登場的是蘑菇餡意式餃子If you cannot find the seps, no problem.如果找不到牛肝菌 沒問題Get nice big fat Portobello mushrooms.找些又大又肥的雙孢蘑菇來就行They're fleshy and lovely.有它們也很好Make sure t

7、hey are young.確保是新鮮的嫩蘑菇就行Raymond is using seps, also called porcini or penny buns.雷蒙德用的是牛肝菌 又稱野生牛肝菇They are prized by mushroom lovers它們有自然簡單的味道for their earthy flavour.在蘑菇愛好者中深受歡迎Cutting them very fine like that.將它們像這樣仔細切好You can do that in here as well.也可以用這個家伙代勞 It's a bit inelegant.不過這種方法比較粗野

8、Particularly with seps,特別是對牛肝菌來說give them the right treatment.咱們可不能虧待了它Olive oil, tres bien.放橄欖油 很好Now we can go.下牛肝菌So make sure it's very hot.確保油溫夠熱We want to brown them a little bit.蘑菇要有微微的焦黃色Not too much, but just a bit of colour. Lightly brown.別太焦 有點顏色就行 淡淡的焦黃Very, very quick. About two min

9、utes on strong heat.迅速炒一下 大火約兩分鐘就行Voila.瞧Add some finely chopped shallots and a crushed garlic clove.加一些洋蔥丁和蒜泥Tres bien. Oh. That is so lovely.很好 太棒了OK. I put a bit of lemon juice to keep them nice and white. OK.我要加一點檸檬汁 讓它們保持鮮亮的色澤And also to bring out the flavour.同時還能起到提味的作用Always taste.嘗嘗Very nice

10、.非常好吃With produce like that, you know,能做出這樣的菜 對廚師來說it's heaven for a cook. No?就跟到了天堂一樣They're the best.一級棒Now begin the fresh pasta.現(xiàn)在開始做面皮Give a good clean here. Take that out. Clear all that out.好好整理一下 把這個拿走 那些也都拿走Raymond is using 200 grams of flour and two eggs.用200克面粉和兩個雞蛋So simple.很簡單18

11、3 gram, so instead of 200 gram183克 你給我拿了183克you give me 183 gram.而不是200克You inched it out earlier, sorry, Chef, when you was drying it.對不起 之前干燥面粉時主廚你拿了一點出來Well, if you seen that, just replace it.如果你看到了 就應該補一點回去Yeah, I didn't realise.好的 我當時沒注意OK.好的A food processor makes pasta-making very simple.食

12、品加工機可以簡化面皮的制♥作♥I'm not very technical.我跟這些高科技不怎么合拍Never been in my life.從來都沒合拍過Pulse the flour and eggs together.攪拌面粉和雞蛋And then you finish off with the hand.之后的活就要靠雙手完成了Just a tiny bit of flour.撒一點點面粉Very little.一點點就行Voila.瞧What we are doing here, I'm doing a number of

13、 things.目前這個動作能起到不少作用I make that gluten work out, also I'm pressing in the water能揉出面筋 還能讓面粉 so better absorption by the flour.更好地吸收水分And when you eat a good pasta好的面皮that you have a nice chew that it's been well worked out.具有韌性 這種韌性就是要揉出來的If I do my pasta like that straightway如果我直接放到機器里面it w

14、ouldn't be very good so I give it nice body and strength.就不會有良好的口感 因此我得給它健健身Then chill the pasta for at least 30 minutes讓面團靜置至少30分鐘before you start to roll it.然后再放進機器里Voila.瞧Voila, so we've got our first through here which is nice.看 第一輪碾壓完成 狀況不錯So I will do a double joint here.把這兩段連接起來Pasta

15、can be rolled by hand,可以手工搟面皮but a machine creates a smooth and even finish.但是用機器的話會制♥造♥出一種平順的表面Voila. Thin it down as you go along.瞧 調整機器 讓面皮越搟越薄And when I'm rolling I'm slightly stretching the pasta.一邊搟皮一邊把它微微向外抻Roll to a thickness of 1mm.厚度變成1毫米時即可Egg yolk. Is it don

16、e, please?請拿蛋黃給我 都搞定了吧Voila. Tres bien.很好Egg yolk sticks the pasta together.蛋黃可以將蘑菇餡和面皮粘起來And then wrap this side here and you just seal.兩邊對折 按壓封口OK. Seal in between.將中間的餡隔斷So make sure you don't have air as well inside確保內(nèi)部沒有空氣because air will expand and burst your ravioli.不然空氣會膨脹 你的餃子就破了Use a p

17、astry cutter用一個面團切具進行切分to shape the tortellini evenly.保證每個餃子大小一致It's a bit more work but it's quite lovely.接下來有點麻煩 但是成品會看起來很棒The best way is to press the middle here.在中間按一下Then bring the two ends here, bring it back and press.然后將兩端粘合 圈住 再按一按OK. Please, Dan, can you give me a hand, please?丹 能

18、不能幫個忙So we can tidy up here before we cook the ravioli.把臺面清理干凈 一會兒要煮餃子了Thank you very much.謝謝So now that my tortellinis are ready,餃子已經(jīng)包好了the whole dish comes together.所有原材料都結合到了一起You need to boil them. It mustn't be a simmering boil.接下來要煮一煮 水不能處于微開的狀態(tài)It must be a galloping boil.必須要完全沸騰A full boi

19、l so the water doesn't sift through the tortellini完全燒開才能防止水穿透餃子皮into the stuffing. OK.進入到餡兒中Boiling water cooks the pasta滾水能讓外皮快速成熟quickly and reduces the risk of it bursting.同時降低其爆開的風險Three looks too small when it sits in a line.三個排成一排看起來太少了Four looks always wrong.四個看起來總是不對勁But five works. Some

20、how five does work.但是五個很好 五個就會很好Next, a herb butter sauce.下一步 配一個香草黃油汁You just need that much of butter.需要這么多黃油So that's for one portion.這就是一份的量Start it to colour nicely.加熱至上色Add finely chopped chives and sage放入切細的香蔥和鼠尾草with a little water to create an emulsion.加一點水使湯汁呈乳狀And a dash of lemon juic

21、e just to sharpen it up.加入少量檸檬汁用于提味That's a simple jus and works so well with that little bit of cheese.這種調味汁非常簡單 加點奶酪就會錦上添花So very simple little jus.非常簡單的調味汁Finish with some chopped toasted hazelnuts.最后再撒上切碎的烤榛仁My god, it's lovely.我的神吶 真是太棒了Raymond puts provenance at the forefront of his ap

22、proach to cooking.雷蒙德在烹飪之前都會追根溯源Beautiful rolling mountains here.這里連綿不絕的山真漂亮He's in Scotland with his restaurant maintenance manager Steve Truman.他和餐廳維護經(jīng)理史蒂夫·楚門來到了蘇格蘭They're joining a game shoot他們將參加一場狩獵on the Trinity Gask Estate地點位于佩思郡奧特拉德附近的near Auchterarder in Perthshire.特立尼提加斯克莊園If

23、he still wants his job tomorrow,如果他明天還想要他的工作的話I think he knows very well I'm a very bad loser.他應該非常知道我很不喜歡輸Still after 35 years in Great Britain.來到英國35年了依然如故And the one who is going to get the most today is going to be me.今天能收獲最多的人一定會是我It's got to be.一定會的Jamie Roberts is the estate owner.詹姆&

24、#183;羅伯茨是莊園的主人So what are we going to shoot today?我們今天要打點什么Well, we're going to do two drives.今天我們要開車去兩個地方We're going to do a duck drive先去打鴨子and then we're going to do a pheasant drive.然后去打野雞Do you trust a Frenchman close to you with a gun?你信得過一個持槍的法國人離你這么近嗎Well, if I stand very close I

25、should be OK.如果我站得很靠近應該沒事You should say yes, because,你應該說信得過 因為come on, guys, there is an old alliance here.我們這里可算得上老戰(zhàn)友了Those guys they've got much more to fear than you have.那些人比你們更害怕They're English, OK.他們是英國人Beautiful. My god.真漂亮 天吶Right, gentleman.好了 先生們Do you remember which one? Yeah, th

26、at's your one.記得是哪支嗎 那支是你的Yours is the smallest. OK.這支最小的是你的For Raymond, shooting his own food makes perfect sense.對于雷蒙德 親自獵取食材再正常不過了For me, there is no hypocrisy about food, OK?對我來說 有關食物的事毫無偽善可言And killing game to eat it seems to be perfectly straight.通過一場殺戮來獲取食物毫無爭議Fine. As long as you don'

27、;t make the animal suffer.沒問題 只要你不要折磨動物And, of course.還有 當然Shut up!給我閉嘴Shoot in front of the left.朝左前方開槍Right, got your go.好 找到手感了Too high.太高了No duck for Raymond.雷蒙德沒能打到鴨子I think it's a very good day for the birds.我想這對于鳥兒們來說是個好日子There will be a lot of happy ducks會有很多快樂的鴨子that will not end up, OK

28、, into the pot for tonight.不會淪為今晚的盤中之餐So c'est la vie. Sometimes they win,這就是生活 有時候它們會勝利sometimes you lose, so today I lost.有時候你會失敗 今天是我輸了It's all right.沒關系You did well. How many?你干得不錯 打了多少Three. Oh, fair enough. It's OK.三只 不錯Next, another chance with a pheasant shoot接下來 另一個機會是打野雞where b

29、eaters drive the pheasants from the woods.助獵者會把野雞趕出樹林So the wind's picking up now, which is going to help us, I think.現(xiàn)在起風了 我想這對我們有幫助Oh, can't believe it!真是難以置信That's a good one. That's all right.這只不錯 沒關系A good one.這只不錯Yeah, and again.再來Come onto the bird.瞄準鳥上方So find the bird with y

30、our gun and bring it up to you.用槍找鳥然后順勢打下來Here we go.來了Ah, fantastic. Look at that one.真不錯 看那只There you go.準備好OK, lower your gun and put another one in. There you go.把槍放低再裝一批子彈 好了Well done.干得不錯This is my trademark again. Shot in the head.這就是我的標識 正中頭部Always. You know I shoot very few pheasants,老是這樣 我

31、沒打幾只野雞but always in the head.凡是打中的都是正中頭部Swap that one over. Slange. Thank you, guys.交換一下 干杯 謝了 伙計們Slange. Thank you.干杯 謝謝Long live the pheasant population, grouse and partridges.野雞族群萬歲 還有松雞和灰山鶉Yes. And sloe gin too.是 還有黑刺李金酒Next, a pheasant pithivier.下一道菜 野雞皇冠派Layers of buttery puff pastry filled wi

32、th pheasant,層層黃油酥皮包裹野雞mushrooms, chestnuts and herbs.蘑菇 榛子和香草Pithivier is a very extraordinary word.皇冠派的名字非同凡響Very French of course.當然非常法式And the techniques come from France. It's basically a pasty, OK?制♥作♥技法來自法國 算是一種餡餅For the filling, Raymond's using female pheasants餡料

33、的部分 雷蒙德選用雌性野雞which are more tender than the males.相比雄性野雞肉質更嫩OK, tres bien. So now we are going to remove the legs.很好 現(xiàn)在我們要把雞腿切下來OK. Tres bien.好的 很好Breast off. OK.切下雞胸肉 好的Legs and breasts removed, keep the carcass to one side.切下雞腿和雞胸 將剩余骨架放在一邊Voila.瞧That is for the sauce.這部分用來做醬汁Doesn't look very

34、 much at the moment,現(xiàn)在看起來不怎么樣but it is for the sauce. Adam, please.不過這是用來做醬汁的 亞當 麻煩你So to me, pheasant, I find it quite dry, OK.對于我來說 野雞 肉質較干So the way I'm going to cook it will remove all these problems.因此我采用的烹飪方法能夠避免這些問題Raymond is going to comfit the legs in duck fat.雷蒙德要用鴨油來烹制野雞腿A traditional

35、 French technique這是一種傳統(tǒng)的法國技法that ensures a flavoursome finish and succulent texture.能確保食材保留其風味并且柔嫩多汁First, the legs are cured in a mix of of garlic,首先 將鴨腿用蒜bay, thyme, juniper, pepper and salt.月桂葉 百里香 杜松子 胡椒和鹽腌制That looks grey.看起來是灰色的It's not dirty. It's called fleur de sel并不是不干凈 它是海鹽and it&

36、#39;s collected at the top of the sea and it's not been treated.是從海水提取而來 未經(jīng)處理的It's absolutely au natural.百分百純天然After curing for six hours, the legs are ready to be cooked腌制六個小時之后 將野雞腿放入in duck fat for an hour and a half.鴨油中煮一個半小時So we're going to bring that to a fat temperature我們將油溫升至of

37、80 up to 90 degree, but never more than that.80到90度 不要高過90度My grinder here.用手將調料磨成粉The pheasant breasts are pan fried.用平底鍋煎野雞胸脯肉Voila. That beautiful browning process here好了 此時野雞肉中的糖分where all the sugar of the pheasant are browning, caramelising.正在焦糖化 使表面慢慢呈現(xiàn)出焦黃色Wow. Perfect.很好I want it to relax a l

38、ittle bit.放在一邊涼一下I was advised by a good friend, how to know我的一個好朋友告訴我if it is medium by touching or medium rare.如何用手感知是五分熟還是三分熟How do you know? If you press that muscle here, it is rare.方法是用手摸這里的肌肉 這是生的感覺You should touch your thumb and first finger, it's medium rare.拇指接觸食指 這是三分熟That is between

39、medium rare and medium.拇指接觸中指 這是四分熟That is medium. Medium well.接觸無名指 七八分熟And then here, because the muscle is going to tense up more,接觸小指 由于肌肉變得緊張it's well done and you know what,這種感覺是全熟I completely agree with that piece of advice.我很喜歡朋友告訴我的這個小竅門That's medium rare.這是三分熟Adam, could I have the

40、 next one please.亞當 把我接下來要用的食材拿來The filling is finished with a mix of onions and mushrooms餡料的最后一步是炒洋蔥和蘑菇to which Raymond adds seasonal ingredients.都是雷蒙德找到的時鮮食材We would crumble the chestnuts inside.我們需要捏碎榛子Just crumble them. Put the blueberries.把它們捏碎 放入藍莓Dried blueberries.干藍莓You can put whatever you

41、want inside.你還可以放其他喜歡的東西Dan, please could I have the pheasant breast?丹 請把野雞胸肉拿來Ready, Chef. Merci.好的 主廚 謝謝Voila.好了Add the chopped breasts.放入切塊兒的胸脯肉Now I'm nearly, nearly finished.基本上好了Then the comfit legs.之后是油封野雞腿A good comfit, the bone should leave油封做得不錯 骨肉應該分離 and it's still moist inside.里

42、面的肉還有水分Just chop it up. Wonderful flavour inside your pithivier.把肉切碎 餡料會非常美味Ooh, lovely.很好Voila.好了Next, roll out all butter puff pastry接下來 搟起酥黃油面until it's two millimetres thick.搟成兩毫米厚OK, so the thickness is very important, OK. Too thin,厚度很重要 太薄的話the meat is going to go through.肉餡會露出來Too thick,

43、it's going to be concrete.太厚的話 面皮會發(fā)硬So very heavy, huh?感覺很厚重Cut into discs. You can use a large cutter or a saucer.切成圓盤型 用大一點的切割工具或者碟子Tres bien. Voila.很好 好了Once cool, the filling is ready to go into the pastry.放涼之后 將肉餡包進面皮里About 60 grams of each.每一個包60克的餡兒Voila. And I press on it to get the shap

44、e.好了 用力擠壓成型Stay here, you. Voila.給我好好待著 好了That on the top here. Around your finger, use the shape of your finger再蓋上一個面皮 用指頭按住面皮to make sure that is moving the air away as well.另一個手指將空氣擠壓出去And then I'm pressing both edges so they can stick.我要用力擠壓兩邊 讓兩張面皮粘起來It's now crucial that the pastry is

45、chilled before being cut.在切出形狀之前 一定要將餡餅放涼Because if I cut them now, you see now the pastry is soft.如果現(xiàn)在切 你可以看到面皮很軟When you cut it you're going to compress those layers切的時候 會把兩層面皮壓得很結實and there will be no rise.烤的時候面餅就不會鼓起I want my pithivier or pasty to rise.我想讓我的餡餅鼓起來Adam, please put that in the

46、deep freeze for five minutes.亞當 請將這個冷藏五分鐘Tres bien.很好Once chilled, you can trim the edges.涼了之后 切掉邊緣Voila. Next, a sauce made from the reserved pheasant carcass.好了 下面要用野雞骨架做醬汁I am about to show you我下面要向大家展示a lovely little sauce you can make easy at home. OK?在家里也可以自♥制♥美味的醬汁Using

47、water.要用到水Maybe a little bit of alcohol.也許還要用到一點酒So with my carcass pheasant.先將野雞骨架倒入鍋中After caramelisation I'm going to place it here.略微油煎一下 放在一邊Add some roughly chopped onion and celery to the pan.放入切碎的洋蔥和芹菜Just blond caramelisation.煎成金黃色就行Not too strong. Just blond. OK.顏色不要太深 金黃色就好You notice

48、I don't add the mushroom大家請注意 我并沒有at the same time as the onions. Why?把蘑菇跟洋蔥一起下鍋 為什么呢If I add the mushroom now,如果現(xiàn)在加蘑菇the mushrooms are going to give their juices.蘑菇會出汁That's defeating the object.這樣會破壞味道Now, return the browned pheasant bones.現(xiàn)在 將金黃色的野雞骨架倒回鍋中Tres bien.很好And then add some Made

49、ira.加入一些馬德拉酒And now I'm going to add about only 100 gram.只需加100克Being careful not to spill any on an open flame.小心不要讓它濺到火苗上I shouldn't have done that. That's not clever.我不應該直接倒進去 很不明智That's less clever as well.這樣滅火也不明智May I tell you why?為什么呢Because that's how you burn the meat on

50、 the top. OK?因為這樣會烤糊上面的肉 明白嗎Some Port.加一些波特酒The same amount. 50-50.同樣加100克So you taste. Very important.先嘗一下 這很重要Because you want most of the alcohol to go away,因為要讓大部分酒味消失otherwise it's going to be very bitter.不然味道會有些苦澀The sign of a bad sauce is難吃醬汁的特點在于when it's aggressive, bitter, acid, al

51、coholic.味道過濃 過苦過酸 酒味太重Now simmer for 20 minutes.現(xiàn)在小火燉20分鐘When ready, strain the sauce and thicken with a little arrowroot.煮好后 加一些竹芋收汁Voila. Voila. That's it. Perfect.好了 這樣就好了 很棒Glaze the pithiviers with egg yolk.涂上一層蛋黃液If you want a bit of shine,如果你想讓黃色鮮亮you can put a bit of salt into your egg y

52、olk.可以加些鹽到蛋黃液里I don't know why. I've got to find that out,我不明白其中的原理 得找找答案okay, and then I'll tell you.等找到了再告訴你But if you know, let me know.如果你知道 告訴我Voila.瞧The pithiviers go into a preheated fan oven餡餅放入預熱完畢的風扇烤箱中at 200 degrees centigrade for 15 minutes.調至200攝氏度 烤15分鐘Adam, look as well.亞當

53、 看著點Voila. They're lovely.瞧 剛剛好Serve with the sauce淋上醬汁and decorate with some warmed walnuts, prunes and golden raisins.再裝飾一點加熱過的核桃 梅干和葡萄干That Madeira goes very well.馬德拉酒加得恰到好處It's nice and sweet.美味香甜So out of ten?滿分十分 我能拿幾分Eight and a half, Chef. Eight and a half.八點五分 大廚 八點五分My god, I'v

54、e got to try harder. Nine.天啊 我要再加把勁了 九分Lovely little James.可愛的小詹Scotland's woodlands are famous for their wild mushrooms.蘇格蘭的林地以其豐富的野生菌類而聞名Passionate foragers Raymond and Steve滿腔熱情的掠奪者雷蒙德和史蒂夫are visiting keen mushroom hunter Alan Murray.正要去拜訪熱心的蘑菇采摘人艾倫·穆瑞Hello?有人嗎Raymond. How are you? You f

55、inally made it. Oh.雷蒙德 你好嗎 你終于來了I told you I would.告訴過你我會來的I know, I know, but we've been counting the days.我知道 我們一直在等著你呢Oh, we're so happy to see you.見到你真是太高興了This is a lovely perfectly formed Scottish girolle here,這是一朵形狀完美的蘇格蘭雞油菌and I know you've never picked a girolle ever in your lif

56、e,我知道你這輩子從來沒采過雞油菌and I thought you were a mushroom man.我還以為你真的是個蘑菇人呢Oh, my gosh.我的天啊Voila. What a perfectly beautifully formed girolle.看 多么漂亮的一朵雞油菌There we go.給你That smell of apricots and almonds.有一種杏子和杏仁的味道Lovely. Beautiful.太好了 真漂亮Girolles grow all over Europe,雞油菌在歐洲隨處可見 but those found in Scotland are the most highly prized但產(chǎn)自蘇格蘭的雞油菌 因其濃郁香味for their pungent aroma.最為人所稱