廚房女神奈潔拉：義大利式大盤烤 Nigellissima: Italian Traybake

食材全部放進大烤盤，調味料一撒，推進預熱好的烤箱，接下來只要等著計時器響、烤盤取出，就可以準備餐具稍後上桌了。這麼省事優雅的下廚方式，卻能端出一盤澎湃的菜餚，能不收進口袋嗎？

Put everything in a baking pan, sprinkle and drizzle with condiments, send it into a preheated oven. Then next, all you need to do is just waiting for the timer to go off, set the table, and be ready to enjoy. Such an easy and elegant way to cook a hearty meal, it must be a keeper!

基本上這道菜似乎不需要什麼厲害的技巧，會洗會切食材、會把東西放進烤箱大概就成了；而且這是一道不需要照本宣科的料理，任何手邊有的材料，只要適合烤來吃，通通都可以放進去。

奈潔拉原本的食譜是用馬鈴薯，而我剛好不想用馬鈴薯、家裡也沒有，就把新鮮剛買的蘑菇、杏鮑菇、紅蘿蔔、台灣高麗菜、花椰菜、洋蔥給備一備，算好時間，在雞肉和義大利香腸烤到一半時丟進去一起烤，就這麼成了。（425F/220C烤 50-60分鐘，蔬菜類我在剩下 30分鐘時放入，同時再撒些鹽和胡椒、淋點橄欖油。出爐後靜置 10分鐘再切肉。）

調味上也不需要多華麗，簡單的迷迭香、檸檬皮、鹽、胡椒、橄欖油就足夠了，我想是義大利香腸本身的重口味也釋出了些層次吧。

*烤蔬菜的方法是由松露玫瑰那兒看來的，但我卻怎麼也找不到是哪篇文章，只有隨手記下在便條上的「蔬菜 430F 35 or 20 mins」那 35分鐘是根莖類，20分鐘是葉菜類。

Basically you only need the skills of preparing ingredients such as washing and cutting, and of course, using the oven, to make this dish. Besides, this is a recipe you don't need to follow exactly every time. Use any ingredients as you like if it tastes good baked.

Nigella used potatoes but I wasn't in the mood for it, and I didn't have it at hand. So I prepared some fresh mushrooms, king oyster mushrooms, carrots, Taiwan cabbage, broccoli, and onions, put them into the pan when chicken and sausage were baked halfway. (Roast at 425F/220C for a total 50-60 minutes. I put the vegetables in at 30 minutes left, and sprinkled with some more salt & pepper, drizzled with olive oil. Let it sit for 10 minutes out of oven before cutting the meat.)

And it doesn't need splendid seasoning, simply rosemary, lemon zest, salt, pepper, and olive oil are enough. I think the italian sausage itself helped with the fragrance.

一餐沒吃完，剩下的也非常好處理，隔天做成炒烏龍、炒飯、甚至要煮粥、夾三明治也都行哪！
If there's any leftover, you can make it into stir-fry with noodles, udon, or rice, or make it into congee, or sandwich. Anything!

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