Raymond Blanc's Kitchen Secrets《雷蒙德·布兰克的厨房秘密（2010）》第一季第五集完整中英文对照剧本

1、For the last 35 years, renowned chef过去35年间Raymond Blanc has inspired the world with his cooking.名厨雷蒙德·布兰克用他的厨艺征服了全世界It's about celebrating that gorgeous glorious food烹饪的意义在于享用美味的食物and sharing a special moment with your loved ones.和你的爱人共度美好时光Now he's opening his kitchen现在雷蒙德将开放他的厨房&h

2、earts;and sharing his secrets.与我们分享他的烹饪秘诀I've made all the mistakes which could be made所有可能出现的错误我都犯过so you don't have to make them yourself.所以你们就可以少走弯路Showing, with a little effort.他将向我们展示 只要稍下功夫Food is so, so beautiful.食物简直是太美妙了.Anyone can bring some joy to the dinner table.任何人都能做出让人惊喜的作品Ev

3、en the most complicated dish is not impossible to make.即使是最复杂的菜肴 你也可以拿下On Kitchen Secrets, Raymond shares his favourite recipes本期节目中 雷蒙德将会展示for two of the most seasonal ingredients.两大时鲜食材Mushrooms. Tres bien. Nice.蘑菇 很好 非常棒And game. What's happened to her?和野味的做法 她这是怎么啦On the menu, sep tortellini

4、 with fresh pasta.菜单有 现做现包的牛肝菌意式饺子Served with sage butter and toasted hazelnuts.搭配鼠尾草黄油和烤榛子With produce like that, you know, it's heaven.能做出这样的菜 就跟到了天堂一样A tasty supper dish of pheasant in puff pastry.美味的晚餐菜式 野鸡肉酥皮It looks stunning and it tastes absolutely marvellous.这道菜简直是色香味俱全A simple fricassee

5、 that celebrates wild mushrooms.简单的煮野生蘑菇And to finish, an impressive whole pigeon最后则是一道可以惊艳全场的cooked in its own salt crust.面包皮包烤全鸽You must have this once in your lifetime.这可是一生一遇的菜In his Oxfordshire kitchen,在雷蒙德位于牛津郡的厨房♥中Raymond puts seasonality at the core of his cooking.时鲜的食材可是重中之重Can I

6、 have some more sage?能再给我拿些鼠尾草吗Can you give me some sage which is big sage, not baby sage?我要大的鼠尾草 别老给我拿这么小的First, a mushroom tortellini.首先登场的是蘑菇馅意式饺子If you cannot find the seps, no problem.如果找不到牛肝菌 没问题Get nice big fat Portobello mushrooms.找些又大又肥的双孢蘑菇来就行They're fleshy and lovely.有它们也很好Make sure t

7、hey are young.确保是新鲜的嫩蘑菇就行Raymond is using seps, also called porcini or penny buns.雷蒙德用的是牛肝菌 又称野生牛肝菇They are prized by mushroom lovers它们有自然简单的味道for their earthy flavour.在蘑菇爱好者中深受欢迎Cutting them very fine like that.将它们像这样仔细切好You can do that in here as well.也可以用这个家伙代劳 It's a bit inelegant.不过这种方法比较粗野

8、Particularly with seps,特别是对牛肝菌来说give them the right treatment.咱们可不能亏待了它Olive oil, tres bien.放橄榄油 很好Now we can go.下牛肝菌So make sure it's very hot.确保油温够热We want to brown them a little bit.蘑菇要有微微的焦黄色Not too much, but just a bit of colour. Lightly brown.别太焦 有点颜色就行 淡淡的焦黄Very, very quick. About two min

9、utes on strong heat.迅速炒一下 大火约两分钟就行Voila.瞧Add some finely chopped shallots and a crushed garlic clove.加一些洋葱丁和蒜泥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.我要加一点柠檬汁 让它们保持鲜亮的色泽And also to bring out the flavour.同时还能起到提味的作用Always taste.尝尝Very nice

10、.非常好吃With produce like that, you know,能做出这样的菜 对厨师来说it's heaven for a cook. No?就跟到了天堂一样They're the best.一级棒Now begin the fresh pasta.现在开始做面皮Give a good clean here. Take that out. Clear all that out.好好整理一下 把这个拿走 那些也都拿走Raymond is using 200 grams of flour and two eggs.用200克面粉和两个鸡蛋So simple.很简单18

11、3 gram, so instead of 200 gram183克 你给我拿了183克you give me 183 gram.而不是200克You inched it out earlier, sorry, Chef, when you was drying it.对不起 之前干燥面粉时主厨你拿了一点出来Well, if you seen that, just replace it.如果你看到了 就应该补一点回去Yeah, I didn't realise.好的 我当时没注意OK.好的A food processor makes pasta-making very simple.食

12、品加工机可以简化面皮的制♥作♥I'm not very technical.我跟这些高科技不怎么合拍Never been in my life.从来都没合拍过Pulse the flour and eggs together.搅拌面粉和鸡蛋And then you finish off with the hand.之后的活就要靠双手完成了Just a tiny bit of flour.撒一点点面粉Very little.一点点就行Voila.瞧What we are doing here, I'm doing a number of

13、 things.目前这个动作能起到不少作用I make that gluten work out, also I'm pressing in the water能揉出面筋 还能让面粉 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.具有韧性 这种韧性就是要揉出来的If I do my pasta like that straightway如果我直接放到机器里面it w

14、ouldn't be very good so I give it nice body and strength.就不会有良好的口感 因此我得给它健健身Then chill the pasta for at least 30 minutes让面团静置至少30分钟before you start to roll it.然后再放进机器里Voila.瞧Voila, so we've got our first through here which is nice.看 第一轮碾压完成 状况不错So I will do a double joint here.把这两段连接起来Pasta

15、can be rolled by hand,可以手工擀面皮but a machine creates a smooth and even finish.但是用机器的话会制♥造♥出一种平顺的表面Voila. Thin it down as you go along.瞧 调整机器 让面皮越擀越薄And when I'm rolling I'm slightly stretching the pasta.一边擀皮一边把它微微向外抻Roll to a thickness of 1mm.厚度变成1毫米时即可Egg yolk. Is it don

16、e, please?请拿蛋黄给我 都搞定了吧Voila. Tres bien.很好Egg yolk sticks the pasta together.蛋黄可以将蘑菇馅和面皮粘起来And then wrap this side here and you just seal.两边对折 按压封口OK. Seal in between.将中间的馅隔断So make sure you don't have air as well inside确保内部没有空气because air will expand and burst your ravioli.不然空气会膨胀 你的饺子就破了Use a p

17、astry cutter用一个面团切具进行切分to shape the tortellini evenly.保证每个饺子大小一致It's a bit more work but it's quite lovely.接下来有点麻烦 但是成品会看起来很棒The best way is to press the middle here.在中间按一下Then bring the two ends here, bring it back and press.然后将两端粘合 圈住 再按一按OK. Please, Dan, can you give me a hand, please?丹 能

18、不能帮个忙So we can tidy up here before we cook the ravioli.把台面清理干净 一会儿要煮饺子了Thank you very much.谢谢So now that my tortellinis are ready,饺子已经包好了the whole dish comes together.所有原材料都结合到了一起You need to boil them. It mustn't be a simmering boil.接下来要煮一煮 水不能处于微开的状态It must be a galloping boil.必须要完全沸腾A full boi

19、l so the water doesn't sift through the tortellini完全烧开才能防止水穿透饺子皮into the stuffing. OK.进入到馅儿中Boiling water cooks the pasta滚水能让外皮快速成熟quickly and reduces the risk of it bursting.同时降低其爆开的风险Three looks too small when it sits in a line.三个排成一排看起来太少了Four looks always wrong.四个看起来总是不对劲But five works. Some

20、how five does work.但是五个很好 五个就会很好Next, a herb butter sauce.下一步 配一个香草黄油汁You just need that much of butter.需要这么多黄油So that's for one portion.这就是一份的量Start it to colour nicely.加热至上色Add finely chopped chives and sage放入切细的香葱和鼠尾草with a little water to create an emulsion.加一点水使汤汁呈乳状And a dash of lemon juic

21、e just to sharpen it up.加入少量柠檬汁用于提味That's a simple jus and works so well with that little bit of cheese.这种调味汁非常简单 加点奶酪就会锦上添花So very simple little jus.非常简单的调味汁Finish with some chopped toasted hazelnuts.最后再撒上切碎的烤榛仁My god, it's lovely.我的神呐 真是太棒了Raymond puts provenance at the forefront of his ap

22、proach to cooking.雷蒙德在烹饪之前都会追根溯源Beautiful rolling mountains here.这里连绵不绝的山真漂亮He's in Scotland with his restaurant maintenance manager Steve Truman.他和餐厅维护经理史蒂夫·楚门来到了苏格兰They're joining a game shoot他们将参加一场狩猎on the Trinity Gask Estate地点位于佩思郡奥特拉德附近的near Auchterarder in Perthshire.特立尼提加斯克庄园If

23、he still wants his job tomorrow,如果他明天还想要他的工作的话I think he knows very well I'm a very bad loser.他应该非常知道我很不喜欢输Still after 35 years in Great Britain.来到英国35年了依然如故And the one who is going to get the most today is going to be me.今天能收获最多的人一定会是我It's got to be.一定会的Jamie Roberts is the estate owner.詹姆&

24、#183;罗伯茨是庄园的主人So what are we going to shoot today?我们今天要打点什么Well, we're going to do two drives.今天我们要开车去两个地方We're going to do a duck drive先去打鸭子and then we're going to do a pheasant drive.然后去打野鸡Do you trust a Frenchman close to you with a gun?你信得过一个持枪的法国人离你这么近吗Well, if I stand very close I

25、should be OK.如果我站得很靠近应该没事You should say yes, because,你应该说信得过 因为come on, guys, there is an old alliance here.我们这里可算得上老战友了Those guys they've got much more to fear than you have.那些人比你们更害怕They're English, OK.他们是英国人Beautiful. My god.真漂亮 天呐Right, gentleman.好了 先生们Do you remember which one? Yeah, th

26、at's your one.记得是哪支吗 那支是你的Yours is the smallest. OK.这支最小的是你的For Raymond, shooting his own food makes perfect sense.对于雷蒙德 亲自猎取食材再正常不过了For me, there is no hypocrisy about food, OK?对我来说 有关食物的事毫无伪善可言And killing game to eat it seems to be perfectly straight.通过一场杀戮来获取食物毫无争议Fine. As long as you don'

27、;t make the animal suffer.没问题 只要你不要折磨动物And, of course.还有 当然Shut up!给我闭嘴Shoot in front of the left.朝左前方开枪Right, got your go.好 找到手感了Too high.太高了No duck for Raymond.雷蒙德没能打到鸭子I think it's a very good day for the birds.我想这对于鸟儿们来说是个好日子There will be a lot of happy ducks会有很多快乐的鸭子that will not end up, OK

28、, into the pot for tonight.不会沦为今晚的盘中之餐So c'est la vie. Sometimes they win,这就是生活 有时候它们会胜利sometimes you lose, so today I lost.有时候你会失败 今天是我输了It's all right.没关系You did well. How many?你干得不错 打了多少Three. Oh, fair enough. It's OK.三只 不错Next, another chance with a pheasant shoot接下来 另一个机会是打野鸡where b

29、eaters drive the pheasants from the woods.助猎者会把野鸡赶出树林So the wind's picking up now, which is going to help us, I think.现在起风了 我想这对我们有帮助Oh, can't believe it!真是难以置信That's a good one. That's all right.这只不错 没关系A good one.这只不错Yeah, and again.再来Come onto the bird.瞄准鸟上方So find the bird with y

30、our gun and bring it up to you.用枪找鸟然后顺势打下来Here we go.来了Ah, fantastic. Look at that one.真不错 看那只There you go.准备好OK, lower your gun and put another one in. There you go.把枪放低再装一批子弹 好了Well done.干得不错This is my trademark again. Shot in the head.这就是我的标识 正中头部Always. You know I shoot very few pheasants,老是这样 我

31、没打几只野鸡but always in the head.凡是打中的都是正中头部Swap that one over. Slange. Thank you, guys.交换一下 干杯 谢了 伙计们Slange. Thank you.干杯 谢谢Long live the pheasant population, grouse and partridges.野鸡族群万岁 还有松鸡和灰山鹑Yes. And sloe gin too.是 还有黑刺李金酒Next, a pheasant pithivier.下一道菜 野鸡皇冠派Layers of buttery puff pastry filled wi

32、th pheasant,层层黄油酥皮包裹野鸡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响Very French of course.当然非常法式And the techniques come from France. It's basically a pasty, OK?制♥作♥技法来自法国 算是一种馅饼For the filling, Raymond's using female pheasants馅料

33、的部分 雷蒙德选用雌性野鸡which are more tender than the males.相比雄性野鸡肉质更嫩OK, tres bien. So now we are going to remove the legs.很好 现在我们要把鸡腿切下来OK. Tres bien.好的 很好Breast off. OK.切下鸡胸肉 好的Legs and breasts removed, keep the carcass to one side.切下鸡腿和鸡胸 将剩余骨架放在一边Voila.瞧That is for the sauce.这部分用来做酱汁Doesn't look very

34、 much at the moment,现在看起来不怎么样but it is for the sauce. Adam, please.不过这是用来做酱汁的 亚当 麻烦你So to me, pheasant, I find it quite dry, OK.对于我来说 野鸡 肉质较干So the way I'm going to cook it will remove all these problems.因此我采用的烹饪方法能够避免这些问题Raymond is going to comfit the legs in duck fat.雷蒙德要用鸭油来烹制野鸡腿A traditional

35、 French technique这是一种传统的法国技法that ensures a flavoursome finish and succulent texture.能确保食材保留其风味并且柔嫩多汁First, the legs are cured in a mix of of garlic,首先 将鸭腿用蒜bay, thyme, juniper, pepper and salt.月桂叶 百里香 杜松子 胡椒和盐腌制That looks grey.看起来是灰色的It's not dirty. It's called fleur de sel并不是不干净 它是海盐and it&

36、#39;s collected at the top of the sea and it's not been treated.是从海水提取而来 未经处理的It's absolutely au natural.百分百纯天然After curing for six hours, the legs are ready to be cooked腌制六个小时之后 将野鸡腿放入in duck fat for an hour and a half.鸭油中煮一个半小时So we're going to bring that to a fat temperature我们将油温升至of

37、80 up to 90 degree, but never more than that.80到90度 不要高过90度My grinder here.用手将调料磨成粉The pheasant breasts are pan fried.用平底锅煎野鸡胸脯肉Voila. That beautiful browning process here好了 此时野鸡肉中的糖分where all the sugar of the pheasant are browning, caramelising.正在焦糖化 使表面慢慢呈现出焦黄色Wow. Perfect.很好I want it to relax a l

38、ittle bit.放在一边凉一下I was advised by a good friend, how to know我的一个好朋友告诉我if it is medium by touching or medium rare.如何用手感知是五分熟还是三分熟How do you know? If you press that muscle here, it is rare.方法是用手摸这里的肌肉 这是生的感觉You should touch your thumb and first finger, it's medium rare.拇指接触食指 这是三分熟That is between

39、medium rare and medium.拇指接触中指 这是四分熟That is medium. Medium well.接触无名指 七八分熟And then here, because the muscle is going to tense up more,接触小指 由于肌肉变得紧张it's well done and you know what,这种感觉是全熟I completely agree with that piece of advice.我很喜欢朋友告诉我的这个小窍门That's medium rare.这是三分熟Adam, could I have the

40、 next one please.亚当 把我接下来要用的食材拿来The filling is finished with a mix of onions and mushrooms馅料的最后一步是炒洋葱和蘑菇to which Raymond adds seasonal ingredients.都是雷蒙德找到的时鲜食材We would crumble the chestnuts inside.我们需要捏碎榛子Just crumble them. Put the blueberries.把它们捏碎 放入蓝莓Dried blueberries.干蓝莓You can put whatever you

41、want inside.你还可以放其他喜欢的东西Dan, please could I have the pheasant breast?丹 请把野鸡胸肉拿来Ready, Chef. Merci.好的 主厨 谢谢Voila.好了Add the chopped breasts.放入切块儿的胸脯肉Now I'm nearly, nearly finished.基本上好了Then the comfit legs.之后是油封野鸡腿A good comfit, the bone should leave油封做得不错 骨肉应该分离 and it's still moist inside.里

42、面的肉还有水分Just chop it up. Wonderful flavour inside your pithivier.把肉切碎 馅料会非常美味Ooh, lovely.很好Voila.好了Next, roll out all butter puff pastry接下来 擀起酥黄油面until it's two millimetres thick.擀成两毫米厚OK, so the thickness is very important, OK. Too thin,厚度很重要 太薄的话the meat is going to go through.肉馅会露出来Too thick,

43、it's going to be concrete.太厚的话 面皮会发硬So very heavy, huh?感觉很厚重Cut into discs. You can use a large cutter or a saucer.切成圆盘型 用大一点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.放凉之后 将肉馅包进面皮里About 60 grams of each.每一个包60克的馅儿Voila. And I press on it to get the shap

44、e.好了 用力挤压成型Stay here, you. Voila.给我好好待着 好了That on the top here. Around your finger, use the shape of your finger再盖上一个面皮 用指头按住面皮to make sure that is moving the air away as well.另一个手指将空气挤压出去And then I'm pressing both edges so they can stick.我要用力挤压两边 让两张面皮粘起来It's now crucial that the pastry is

45、chilled before being cut.在切出形状之前 一定要将馅饼放凉Because if I cut them now, you see now the pastry is soft.如果现在切 你可以看到面皮很软When you cut it you're going to compress those layers切的时候 会把两层面皮压得很结实and there will be no rise.烤的时候面饼就不会鼓起I want my pithivier or pasty to rise.我想让我的馅饼鼓起来Adam, please put that in the

46、deep freeze for five minutes.亚当 请将这个冷藏五分钟Tres bien.很好Once chilled, you can trim the edges.凉了之后 切掉边缘Voila. Next, a sauce made from the reserved pheasant carcass.好了 下面要用野鸡骨架做酱汁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♥美味的酱汁Using

47、water.要用到水Maybe a little bit of alcohol.也许还要用到一点酒So with my carcass pheasant.先将野鸡骨架倒入锅中After caramelisation I'm going to place it here.略微油煎一下 放在一边Add some roughly chopped onion and celery to the pan.放入切碎的洋葱和芹菜Just blond caramelisation.煎成金黄色就行Not too strong. Just blond. OK.颜色不要太深 金黄色就好You notice

48、I don't add the mushroom大家请注意 我并没有at the same time as the onions. Why?把蘑菇跟洋葱一起下锅 为什么呢If I add the mushroom now,如果现在加蘑菇the mushrooms are going to give their juices.蘑菇会出汁That's defeating the object.这样会破坏味道Now, return the browned pheasant bones.现在 将金黄色的野鸡骨架倒回锅中Tres bien.很好And then add some Made

49、ira.加入一些马德拉酒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.小心不要让它溅到火苗上I shouldn't have done that. That's not clever.我不应该直接倒进去 很不明智That's less clever as well.这样灭火也不明智May I tell you why?为什么呢Because that's how you burn the meat on

50、 the top. OK?因为这样会烤糊上面的肉 明白吗Some Port.加一些波特酒The same amount. 50-50.同样加100克So you taste. Very important.先尝一下 这很重要Because you want most of the alcohol to go away,因为要让大部分酒味消失otherwise it's going to be very bitter.不然味道会有些苦涩The sign of a bad sauce is难吃酱汁的特点在于when it's aggressive, bitter, acid, al

51、coholic.味道过浓 过苦过酸 酒味太重Now simmer for 20 minutes.现在小火炖20分钟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 这样就好了 很棒Glaze the pithiviers with egg yolk.涂上一层蛋黄液If you want a bit of shine,如果你想让黄色鲜亮you can put a bit of salt into your egg y

52、olk.可以加些盐到蛋黄液里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.等找到了再告诉你But if you know, let me know.如果你知道 告诉我Voila.瞧The pithiviers go into a preheated fan oven馅饼放入预热完毕的风扇烤箱中at 200 degrees centigrade for 15 minutes.调至200摄氏度 烤15分钟Adam, look as well.亚当

53、 看着点Voila. They're lovely.瞧 刚刚好Serve with the sauce淋上酱汁and decorate with some warmed walnuts, prunes and golden raisins.再装饰一点加热过的核桃 梅干和葡萄干That Madeira goes very well.马德拉酒加得恰到好处It's nice and sweet.美味香甜So out of ten?满分十分 我能拿几分Eight and a half, Chef. Eight and a half.八点五分 大厨 八点五分My god, I'v

54、e got to try harder. Nine.天啊 我要再加把劲了 九分Lovely little James.可爱的小詹Scotland's woodlands are famous for their wild mushrooms.苏格兰的林地以其丰富的野生菌类而闻名Passionate foragers Raymond and Steve满腔热情的掠夺者雷蒙德和史蒂夫are visiting keen mushroom hunter Alan Murray.正要去拜访热心的蘑菇采摘人艾伦·穆瑞Hello?有人吗Raymond. How are you? You f

55、inally made it. Oh.雷蒙德 你好吗 你终于来了I told you I would.告诉过你我会来的I know, I know, but we've been counting the days.我知道 我们一直在等着你呢Oh, we're so happy to see you.见到你真是太高兴了This is a lovely perfectly formed Scottish girolle here,这是一朵形状完美的苏格兰鸡油菌and I know you've never picked a girolle ever in your lif

56、e,我知道你这辈子从来没采过鸡油菌and I thought you were a mushroom man.我还以为你真的是个蘑菇人呢Oh, my gosh.我的天啊Voila. What a perfectly beautifully formed girolle.看 多么漂亮的一朵鸡油菌There we go.给你That smell of apricots and almonds.有一种杏子和杏仁的味道Lovely. Beautiful.太好了 真漂亮Girolles grow all over Europe,鸡油菌在欧洲随处可见 but those found in Scotland are the most highly prized但产自苏格兰的鸡油菌 因其浓郁香味for their pungent aroma.最为人所称