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  • Right, roasted vegetables.


  • Roasted vegetables are fantastic. Absolutely amazing. The theory is pretty simple.


  • Parboil your veg, salt and pepper, yes, little bit of olive oil, bit of herbage, and then vinegar or acid is really important, I think, in roasting veg.

    野菜を湯通しして、塩、コショウ、オイルとハーブをさっとからめる あとはビネガー。すっぱさはかなり重要だ。

  • No one does it, I think it makes it, makes it, makes it.


  • What I'm gonna do is, in the bowl, I flick in my salt and pepper, rip up some whole sage leaves, maybe tear up and muller up.

    まずボウルに 塩とコショウをチャッといれる セージをちぎって...ぶちこんで

  • We've got the nice white wine vinegar, a good old lashing of that.


  • We've got some olive oil, just enough to coat the carrots, and then we've got our lovely carrots, and then we've got mister garlic.

    オリーブオイルもかけよう。人参にからまるくらいね。かわいい人参ちゃんの登場だ ニンニク君も入れちゃう。

  • So look in there, right, we've got everything going.


  • Start tossing it up.


  • I've got me (my) roasting tray here.

    さて 暖めておいたトレーに こっちにも、もう少しオリーブオイルをいれておこう あとは並べていくだけだ。

  • I'll put a bit of olive oil just to get them all going in there, and you just lay them, like that, and there you go: there's that carrot story.

    こんな感じかな こんなんでいいだろ。人参はこれでOKだ。

  • We start again.


  • So we go, salt and pepper, orange this time, and then we got thyme, and then you got your purple carrots.

    塩、コショウ、今度はオレンジ ハーブはタイムだ。今度はパープルキャロットね。

  • Olive oil.


  • We can put these here, and they shouldn't affect each other too much with the old flavor.


  • You know the juices might sort of go here and there, but that's not the end of the world.

    ジュースも入れよう 混ざっちゃうけど まぁ、別に気にしないだろ。

  • Salt and pepper, marjoram, oregano, let's go the lighter beetroots, red wine vinegar

    塩、コショウ、マジョラム、オレガノ、次は、小さめのビートルートだ 赤ワインビネガー。

  • Nice.


  • Olive oil.


  • Let's have the rest of that garlic; make my life easier and just cut the whole fella up.


  • The garlic, herb vinegar, salt, pepper, marjoram: That's gonna be joy, an absolute joy to eat.


  • So we take that... and put that there.


  • Finish with the purple beets.


  • Salt and pepper, rosemary - take off whole leaves - balsamic vinegar, tiny bit of olive oil, and mix that up in your hand.

    ローズマリー 葉っぱ全部いれちゃおう。バルサミコ酢 オリーブオイルを少し 素手で混ぜていく。

  • And I'm just going to put that at the end here - that is exciting.


  • All I have to do now is pop it in a roasting hot oven about two hundred and twenty for about twenty minutes/ half an hour, or, until lovely, golden, and sizzling.

    後は 熱いオーブンにいれるだけだ大体 220 度くらいかな 20 分か 30 分、こんがりジュージューなるくらいね

  • So just keep your eye on them.


  • Look at that.


  • That is roast veg.


  • So if you have gone to the trouble of growing your own beets, carrots, veggies, you know this is a lovely way to sort of send them off in a good way.


  • You know, bit of respect. Bravery. Simplicity.


  • Look at that.


  • Full of life, and that's what cooking should be about isn't it, being full of life.


Right, roasted vegetables.


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B1 中級 日本語 JamieOliver コショウ オイル オリーブ ニンニク ロースト

ローストベジタブル!超完璧レシピ(Perfect Roast Vegetables | Jamie Oliver)

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    Mahiro Kitauchi に公開 2020 年 06 月 10 日