French Pan Fried Potato With Basil Apricot & Olive (▼中文版食譜在英文版下面▼)
Published in Buddhist Compassion Magazine Issue 401
which is a bi-weekly Buddhist magazine in Hong Kong.. It was first founded on September 1, 1999, with the purpose of purifying the human heart and peaceful society. http://www.buddhistcompassion.org/
刊登於 溫暖人間雜誌 第400期 Buddhist Compassion Magazine Issue 401
《溫暖人間》是香港第一本佛教雙周刊，在香港編輯發行，創刊於1999年9月1日，以淨化人心、祥和社會為宗旨。網址: http://www.buddhistcompassion.org/ 2 servings
1 tbsp vegetable oil
1 tbsp vegetable butter
1 stalk rosemary
10 coriander seeds, mashed
1 star anise
2 medium-sized potatoes, peeled, sliced 1 cm thin
5 halves canned apricots
8 green olives, cut in half
8 black olives, halved
8 capers
8 fresh basil leaves
1~2 tbsp nutritional yeast
to taste salt
to taste black pepper
Instructions :
1. Use a pan, heat up the vegetable oil with medium heat, then add in rosemary, star anise, sauté for 1~ 2 minutes.
2. Add the vegetable spread, sliced potato, cover with lid , until the potato turn golden brown.
3. Flip the potatoes, then add the apricots, olives, basil leaves, capers, nutritional yeast onto the potatoes, cover with a lid and pan fry until the potatoes are cooked on both sides.
4. Add salt and black pepper to taste and serve.2人份
法式杏桃羅勒橄欖煎薯仔
材料： 1湯匙 菜油 1湯匙 植物牛油 1束 迷迭香 10粒 芫荽籽，搗碎 1粒 八角 2個 中型薯仔，刨皮，切1厘米薄片 5件 罐頭杏桃，半個為一件） 8粒 綠橄欖，切半
8粒 黑橄欖，切半 8粒 續隨子 8片 新鮮羅勒葉 1~2湯匙 營養酵母 少許 鹽 少許 黑胡椒
做法︰
1.用平底鑊，中火，燒熱菜油，加迷迭香、八角，炒香，大約1~2分鐘。 2. 加植物牛油、切片薯仔，蓋上鑊蓋，轉中小半，把薯仔煎至金黃色。
3. 番轉薯仔片，在薯仔上面加杏桃、橄欖、羅勒葉、續隨子、營養酵母，再蓋上鑊蓋煎至薯仔兩面熟透。 4. 加鹽、黑胡椒調味，上碟。
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