What kind of food do you prefer to serve your parents on Parents' Day? Why not trying out these yummy Western recipes!
双亲节吃什么？如果双亲是喜欢吃西式料理的，可以试一试以下几道滋味又美味的西式料理食谱哦！
Ingredient and Portion | 材料与份量：
Beef Fillet | 菲力牛排 兩人份, Parma Ham 2-4 slices | 帕瑪火腿 2-4片, English Mustard | 英式芥末醬, Cap Mushrooms 150g | 磨菇 約150g, Sea Salt | 海盐, Black Pepper | 黑胡椒, Ready-made Puff Pastry | 派皮, 2 Egg Yolks (beaten) | 蛋黃 2颗 (已打发)
Method | 做法：
Mushroom Sauce 蘑菇泥酱
1. Chop the mushroom and put it into food processor with some salt and black pepper, mince it.
将磨菇切碎，加盐、黑胡椒，放入食物处理机拌碎；
2. Cook over a high hear for a while to cook out the moisture from mushrooms.(Or just drain the water with sifter.)
然後翻炒一下，把水分煮掉（我用筛把水份瀝干）；
Beef Fillet 牛排
1. Marinate beef fillet with black pepper and sea salt.
牛排用黑胡椒和海盐醃一醃；
2. Heat the frying pan and add little oil to pan-fry the beef fillet.
用一点油，把牛排略煎；
3. Remove from heat and brush all over with the mustard, then cut into two.
把煎好的牛排涂上芥末醬， 对半切；
4. Place the ham on plastic wrapper, then top up with mushroom sauce and beef fillet.
依序鋪好，保鮮膜 > 火腿片 > 蘑菇泥 > 牛排；
5. Roll it tight.
卷起來，尽量卷紧一點....兩端像包糖果一樣也捆紧；
6. Put the fillet into fridge for 30mins to allow it to set and keep its shape
然後放入冰箱，冰30分钟，以便定型；
7. Wrap the fillet with puff pastry, brush the pastry with egg yolk.
包上派皮/酥皮, 塗上蛋黃液；
8. Chill the fillet for 10mins again.
放进冰箱，再等待10分钟；
9. Meanwhile, pre-heat the oven on 200ºC.
同时预热烤箱200度；
10. Take the fillet out from fridge and brush with egg yolk.
从冰箱取出，涂上满满蛋黃液；
11. Sprinkle some sea salt on the pastry and send it into bake tray.
在酥皮包好的牛排上刮几刀，再洒一点点海盐；
12. Bake for 20-25 mins, the beef should be medium or medium-well when you serve it.
烤20-25分钟， 烤出来是半分熟的牛排。
原食谱来自：Natalie Kee
Ingredient A:
4 hard boiled C eggs | 水煮C蛋4粒（剥壳待用）, 2 egg beaten | 蛋液2粒, plain flour (for dusting) | 普通面粉适量, 150 g white breadcrumbs | 面包糠150克, Oil for deep frying | 炸油适量
Ingredient B:500 g farmer style sausage meat | 农村式肉香肠500克, 1 small bunch fresh chives (finely chopped) | 嫩韭菜1小束（剁碎）, 1 small bunch fresh parsley leaves(finely chopped) | 洋莞荽1小束（剁碎）, 1 tsp nutmeg powder | 豆蔻粉1茶匙, 1 tbsp mustard powder dash of salt | 芥末粉1汤匙, Ground black pepper | 盐和黑胡椒粉适量
Method | 做法：
1. Shelled hardboiled egg and set aside; slit sausages skin to open, and then squeeze out the meat, chopped and set aside.
将水煮蛋剥壳待用；将香肠衣剪开取肉，剁碎。
2. Combine all ingredients B and divide into 4 balls.
把所有材料B混合均匀，然后搓成4丸子。
3. Have 3 plates ready - one with a small handful of flour, one with 2 beaten eggs and a third with the breadcrumbs.
准备3个碟子，分别装面粉、鸡蛋及面包糠。
4. In the palm of one hand, flatten one of the sausage balls, roll a peeled egg in flour, and then pop it in the middle of the patty. Gently shape the meat evenly around the egg.
在掌心把一丸香肠肉压平，取1粒鸡蛋沾粉后用香肠肉包起成丸子状。
5. Roll the meat-wrapped egg in the flour, shake off any excess, and then dip into the beaten egg, followed by the breadcrumbs.
把肉丸子沾粉后摔掉多余的，然后沾蛋液再粘面包糠。
6. Heat the oil in a deep pan to about 150℃. Carefully put the eggs into the hot oil and deep fry for about 4 minutes until golden brown.
起锅热油，慢慢放入肉丸子，炸约4分钟至金黄色。
7. Dish out and drain on kitchen paper. Cool the eggs slightly before cut out to serve.
取出放在纸巾上滴干油，待稍凉才切开来吃。
原食谱来自：美味风采 Oriental Cuisine
Ingredient and Portion | 材料与份量: 4 eggs | 鸡蛋4粒, 500g spinach | 菠菜500克, 180g fresh cream | 鲜奶油180克, 10g butter | 牛油10克
Seasoning: Pinch of salt & pepper | 盐和胡椒粉适量
Method | 做法：
1. Use only the spinach leaves and wash thoroughly. Parboil the leaves for about 2 minutes and then soak in cold water to cool down; then squeeze out excess water and chopped them.
菠菜只取叶子，洗净后川烫约2分钟，然后浸泡在冷水里，再挤掉水分，切细待用。
2. Grease heat proof container with butter; arrange spinach at the bottom and pour fresh cream over (keep 4 tbsp fresh cream for alter use).
在耐热容器里涂抹牛油，然后把菠菜铺入，淋上鲜奶油，但留4 汤匙备用。
3. Use the back of spoon to press 4 shallow on the spinach, break an egg into each shallow.
用汤匙背部在菠菜上挤压出凹槽，把蛋打入槽里；同样步骤弄另外三个凹槽，填入鸡蛋。
4. Pour 1 tbsp of the reserved fresh cream on top of each egg and then sprinkle pinch of salt and pepper over, bake in oven at 180°C for 15 minutes, done.
在每个鸡蛋上面倒入1汤匙的鲜奶油，然后撒上少许盐和胡椒粉，放入烤炉以180°C烤15分钟即可。
原食谱来自：美味风采 Oriental Cuisine
Ingredient and Portion | 材料与份量:1磅 鸡胸肉, 面粉 , 盐和胡椒, 2汤匙奶油, 2 汤匙油, 2/3 杯白酒, 2/3 杯鸡汤, 3 汤匙芥末 , 1 1/2 茶匙玉米淀粉, 1 1/2 汤匙水, 1/2 Ocean Spray® Craisins® 原味蔓越莓干, 1/4 切片洋葱，绿色部分而已
Method | 做法:
1.把鸡块粘上面粉，多余的面粉不要。然后撒上盐和胡椒。
2.在大平底锅内烧热1汤匙的奶油和油。然后加入一半的鸡肉，煮大约2分钟，直到鸡肉每边熟透变成金黄色。添加些奶油和石油如需要。好了便端上盘保持温热。重复剩余的鸡。
3.在煎锅里加些酒、鸡汤和芥末，如有焦黄粒就把它给刮了。然后将玉米淀粉和水混合在一个小碗里。放入煎锅搅拌，加入蔓越莓干。煮大约1到2分钟，或者煮至变稠。拌入葱再煮大约1分钟。把酱倒入鸡，即可享用。
4.制作4人份。
原食谱来自：Ocean Spray
Ingredients | 材料:2 breast duck meat (about 300g) | 鸭胸肉 300克2副, 100g Parmesan cheese (grated) | 帕美森芝士茸 100克, 2 pinch dry oregano | 干奥立岗香草 2撮, 4 cloves garlic (chopped) | 蒜头 4瓣（剁碎）, 100ml olive oil | 橄榄油 100毫升, salt, black pepper crushed to taste | 盐和黑胡椒碎 适量
Spinach angel hair | 波菜细意粉材料:300g bread flour | 面包粉 300克, 100g egg | 鸡蛋 100克, 50g Japanese spinach Leaves | 日本波菜叶50克, 15g olive oil | 橄榄油 15克, 1 pinch salt | 盐 1小撮
Brine | 卤水料:25g Nitrite salt | 盐 25克, 500ml Oolong Tea (room temperature) | 乌龙茶 500毫升（室温）, 6g brown sugar | 黄糖 6克
Smoke agent | 醺料:15g Oolong tea leaves | 乌龙茶叶 15克, 50g rice (grain) | 白米 50克, 20g brown sugar | 黄糖 20克, 10ml water | 清水 10毫升
Method To prepare spinach angel hair / 波菜细意粉做法:
1. Puree spinach leaves with egg in a blender.
把菠菜叶和鸡蛋一起研磨成泥。
2. Place bread flour in a mixing bowl, make a well and add in spinach puree. Knead into a smooth dough. Rest for 30min¬utes.
把菠菜泥加入挖井的面包粉里，搓成滑面团，然后醒30分钟。
3. Flatten the dough and shaped into angel hair by using pasta machine.
把面团擀平，以制面机绞成细意粉。
4. Cook angel hair in boiling salted water with 15gm olive oil. Refresh in ice water once angel hair is al- dente.
用加了盐和15克橄榄油煮开的水把意粉川烫至熟后浸泡在冰水里。
5. Drain and toss with extra olive oil, keep aside for later used.
滴干面条后以少许橄榄油拌均。
To prepare the smoked duck / 醺鸭做法:
1. Combine nitrite salt, oolong tea and brown sugar in a con¬tainer. Soak duck breast in brine overnight. (pic 1)
把卤水材料混合后放入鸭肉，浸泡隔夜。（图1）
2. Remove duck breast from the brine, pat dry and steamed for 10mins. (pic 2)
把鸭肉从卤水取出后，抹干，然后蒸10分钟。（图2）
3. Line wok with aluminium foil topped with smoke agent such as tea leaves, sugar and rice; add a little water to moisten them. Heat them till smoky.
用铝箔铺锅底，然后放入醺料，开火煮至出烟。
4. Place a rack in the wok and arrange the steamed duck breast. Cover with aluminium foil. Let it smoked for 5-8min¬utes. Remove from heat and allow cooling. Allow 10minutes resting before slicing. (pic 3)
把鸭肉放上架子，加盖，醺5-8分钟即熄火，然后留在锅里冷却10分钟后才切片。（图3）
To serve / 吃法:
1. Sautéed garlic and oregano with olive oil in a pan.
用橄榄油把蒜茸和干奥立岗香草炒香。
2. Add in spinach angel hair and season to taste with salt and black papper crushed.
加入菠菜细意粉、盐和黑胡椒碎炒均。
3. Tossed in sliced smoked duck. Served hot with parmesan cheese. (pic 4)
加入醺鸭肉片，炒均后撒上芝士茸即可。（图4）
原食谱来自：美味风采 Oriental Cuisine
Beef Wellington Recipe 威灵顿牛排食谱
Ingredient and Portion | 材料与份量：
Beef Fillet | 菲力牛排 兩人份, Parma Ham 2-4 slices | 帕瑪火腿 2-4片, English Mustard | 英式芥末醬, Cap Mushrooms 150g | 磨菇 約150g, Sea Salt | 海盐, Black Pepper | 黑胡椒, Ready-made Puff Pastry | 派皮, 2 Egg Yolks (beaten) | 蛋黃 2颗 (已打发)
Method | 做法：
Mushroom Sauce 蘑菇泥酱
1. Chop the mushroom and put it into food processor with some salt and black pepper, mince it.
将磨菇切碎，加盐、黑胡椒，放入食物处理机拌碎；
2. Cook over a high hear for a while to cook out the moisture from mushrooms.(Or just drain the water with sifter.)
然後翻炒一下，把水分煮掉（我用筛把水份瀝干）；
Beef Fillet 牛排
1. Marinate beef fillet with black pepper and sea salt.
牛排用黑胡椒和海盐醃一醃；
2. Heat the frying pan and add little oil to pan-fry the beef fillet.
用一点油，把牛排略煎；
3. Remove from heat and brush all over with the mustard, then cut into two.
把煎好的牛排涂上芥末醬， 对半切；
4. Place the ham on plastic wrapper, then top up with mushroom sauce and beef fillet.
依序鋪好，保鮮膜 > 火腿片 > 蘑菇泥 > 牛排；
5. Roll it tight.
卷起來，尽量卷紧一點....兩端像包糖果一樣也捆紧；
6. Put the fillet into fridge for 30mins to allow it to set and keep its shape
然後放入冰箱，冰30分钟，以便定型；
7. Wrap the fillet with puff pastry, brush the pastry with egg yolk.
包上派皮/酥皮, 塗上蛋黃液；
8. Chill the fillet for 10mins again.
放进冰箱，再等待10分钟；
9. Meanwhile, pre-heat the oven on 200ºC.
同时预热烤箱200度；
10. Take the fillet out from fridge and brush with egg yolk.
从冰箱取出，涂上满满蛋黃液；
11. Sprinkle some sea salt on the pastry and send it into bake tray.
在酥皮包好的牛排上刮几刀，再洒一点点海盐；
12. Bake for 20-25 mins, the beef should be medium or medium-well when you serve it.
烤20-25分钟， 烤出来是半分熟的牛排。
原食谱来自：Natalie Kee
Proper Scotch Eggs Recipe 爱尔兰炸蛋食谱
Ingredient A:
4 hard boiled C eggs | 水煮C蛋4粒（剥壳待用）, 2 egg beaten | 蛋液2粒, plain flour (for dusting) | 普通面粉适量, 150 g white breadcrumbs | 面包糠150克, Oil for deep frying | 炸油适量
Ingredient B:500 g farmer style sausage meat | 农村式肉香肠500克, 1 small bunch fresh chives (finely chopped) | 嫩韭菜1小束（剁碎）, 1 small bunch fresh parsley leaves(finely chopped) | 洋莞荽1小束（剁碎）, 1 tsp nutmeg powder | 豆蔻粉1茶匙, 1 tbsp mustard powder dash of salt | 芥末粉1汤匙, Ground black pepper | 盐和黑胡椒粉适量
Method | 做法：
1. Shelled hardboiled egg and set aside; slit sausages skin to open, and then squeeze out the meat, chopped and set aside.
将水煮蛋剥壳待用；将香肠衣剪开取肉，剁碎。
2. Combine all ingredients B and divide into 4 balls.
把所有材料B混合均匀，然后搓成4丸子。
3. Have 3 plates ready - one with a small handful of flour, one with 2 beaten eggs and a third with the breadcrumbs.
准备3个碟子，分别装面粉、鸡蛋及面包糠。
4. In the palm of one hand, flatten one of the sausage balls, roll a peeled egg in flour, and then pop it in the middle of the patty. Gently shape the meat evenly around the egg.
在掌心把一丸香肠肉压平，取1粒鸡蛋沾粉后用香肠肉包起成丸子状。
5. Roll the meat-wrapped egg in the flour, shake off any excess, and then dip into the beaten egg, followed by the breadcrumbs.
把肉丸子沾粉后摔掉多余的，然后沾蛋液再粘面包糠。
6. Heat the oil in a deep pan to about 150℃. Carefully put the eggs into the hot oil and deep fry for about 4 minutes until golden brown.
起锅热油，慢慢放入肉丸子，炸约4分钟至金黄色。
7. Dish out and drain on kitchen paper. Cool the eggs slightly before cut out to serve.
取出放在纸巾上滴干油，待稍凉才切开来吃。
原食谱来自：美味风采 Oriental Cuisine
Baked Spinach Creamy Egg Recipe 菠菜奶油蛋食谱
Ingredient and Portion | 材料与份量: 4 eggs | 鸡蛋4粒, 500g spinach | 菠菜500克, 180g fresh cream | 鲜奶油180克, 10g butter | 牛油10克
Seasoning: Pinch of salt & pepper | 盐和胡椒粉适量
Method | 做法：
1. Use only the spinach leaves and wash thoroughly. Parboil the leaves for about 2 minutes and then soak in cold water to cool down; then squeeze out excess water and chopped them.
菠菜只取叶子，洗净后川烫约2分钟，然后浸泡在冷水里，再挤掉水分，切细待用。
2. Grease heat proof container with butter; arrange spinach at the bottom and pour fresh cream over (keep 4 tbsp fresh cream for alter use).
在耐热容器里涂抹牛油，然后把菠菜铺入，淋上鲜奶油，但留4 汤匙备用。
3. Use the back of spoon to press 4 shallow on the spinach, break an egg into each shallow.
用汤匙背部在菠菜上挤压出凹槽，把蛋打入槽里；同样步骤弄另外三个凹槽，填入鸡蛋。
4. Pour 1 tbsp of the reserved fresh cream on top of each egg and then sprinkle pinch of salt and pepper over, bake in oven at 180°C for 15 minutes, done.
在每个鸡蛋上面倒入1汤匙的鲜奶油，然后撒上少许盐和胡椒粉，放入烤炉以180°C烤15分钟即可。
原食谱来自：美味风采 Oriental Cuisine
Chicken Tenderloins with Cranberry Mustard Sauce Recipe 蔓越莓芥末汁鸡胸肉食谱
Ingredient and Portion | 材料与份量:1磅 鸡胸肉, 面粉 , 盐和胡椒, 2汤匙奶油, 2 汤匙油, 2/3 杯白酒, 2/3 杯鸡汤, 3 汤匙芥末 , 1 1/2 茶匙玉米淀粉, 1 1/2 汤匙水, 1/2 Ocean Spray® Craisins® 原味蔓越莓干, 1/4 切片洋葱，绿色部分而已
Method | 做法:
1.把鸡块粘上面粉，多余的面粉不要。然后撒上盐和胡椒。
2.在大平底锅内烧热1汤匙的奶油和油。然后加入一半的鸡肉，煮大约2分钟，直到鸡肉每边熟透变成金黄色。添加些奶油和石油如需要。好了便端上盘保持温热。重复剩余的鸡。
3.在煎锅里加些酒、鸡汤和芥末，如有焦黄粒就把它给刮了。然后将玉米淀粉和水混合在一个小碗里。放入煎锅搅拌，加入蔓越莓干。煮大约1到2分钟，或者煮至变稠。拌入葱再煮大约1分钟。把酱倒入鸡，即可享用。
4.制作4人份。
原食谱来自：Ocean Spray
Smoked duck breast spinach angel hair Recipe 乌龙醺鸭波菜细意粉食谱
Ingredients | 材料:2 breast duck meat (about 300g) | 鸭胸肉 300克2副, 100g Parmesan cheese (grated) | 帕美森芝士茸 100克, 2 pinch dry oregano | 干奥立岗香草 2撮, 4 cloves garlic (chopped) | 蒜头 4瓣（剁碎）, 100ml olive oil | 橄榄油 100毫升, salt, black pepper crushed to taste | 盐和黑胡椒碎 适量
Spinach angel hair | 波菜细意粉材料:300g bread flour | 面包粉 300克, 100g egg | 鸡蛋 100克, 50g Japanese spinach Leaves | 日本波菜叶50克, 15g olive oil | 橄榄油 15克, 1 pinch salt | 盐 1小撮
Brine | 卤水料:25g Nitrite salt | 盐 25克, 500ml Oolong Tea (room temperature) | 乌龙茶 500毫升（室温）, 6g brown sugar | 黄糖 6克
Smoke agent | 醺料:15g Oolong tea leaves | 乌龙茶叶 15克, 50g rice (grain) | 白米 50克, 20g brown sugar | 黄糖 20克, 10ml water | 清水 10毫升
Method To prepare spinach angel hair / 波菜细意粉做法:
1. Puree spinach leaves with egg in a blender.
把菠菜叶和鸡蛋一起研磨成泥。
2. Place bread flour in a mixing bowl, make a well and add in spinach puree. Knead into a smooth dough. Rest for 30min¬utes.
把菠菜泥加入挖井的面包粉里，搓成滑面团，然后醒30分钟。
3. Flatten the dough and shaped into angel hair by using pasta machine.
把面团擀平，以制面机绞成细意粉。
4. Cook angel hair in boiling salted water with 15gm olive oil. Refresh in ice water once angel hair is al- dente.
用加了盐和15克橄榄油煮开的水把意粉川烫至熟后浸泡在冰水里。
5. Drain and toss with extra olive oil, keep aside for later used.
滴干面条后以少许橄榄油拌均。
To prepare the smoked duck / 醺鸭做法:
1. Combine nitrite salt, oolong tea and brown sugar in a con¬tainer. Soak duck breast in brine overnight. (pic 1)
把卤水材料混合后放入鸭肉，浸泡隔夜。（图1）
2. Remove duck breast from the brine, pat dry and steamed for 10mins. (pic 2)
把鸭肉从卤水取出后，抹干，然后蒸10分钟。（图2）
3. Line wok with aluminium foil topped with smoke agent such as tea leaves, sugar and rice; add a little water to moisten them. Heat them till smoky.
用铝箔铺锅底，然后放入醺料，开火煮至出烟。
4. Place a rack in the wok and arrange the steamed duck breast. Cover with aluminium foil. Let it smoked for 5-8min¬utes. Remove from heat and allow cooling. Allow 10minutes resting before slicing. (pic 3)
把鸭肉放上架子，加盖，醺5-8分钟即熄火，然后留在锅里冷却10分钟后才切片。（图3）
To serve / 吃法:
1. Sautéed garlic and oregano with olive oil in a pan.
用橄榄油把蒜茸和干奥立岗香草炒香。
2. Add in spinach angel hair and season to taste with salt and black papper crushed.
加入菠菜细意粉、盐和黑胡椒碎炒均。
3. Tossed in sliced smoked duck. Served hot with parmesan cheese. (pic 4)
加入醺鸭肉片，炒均后撒上芝士茸即可。（图4）
原食谱来自：美味风采 Oriental Cuisine
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