威廉安格斯第三十七課: 沙朗牛排佐胡椒醬 ，義式小牛肉煎火腿捲 ，香腸佐焦糖洋蔥，摩洛哥燉牛肉

主廚示範:

我的廚房實作:

我是暴龍  吼~~~

因為中午這一餐大概等於我三天的肉類攝取量

不得不稱讚澳洲的牛肉真是富有肉味和肉汁阿~

會讓人輕飄飄的昇天

而可憐的盧先生只能遠遠在Bali眼巴巴流口水~哈哈

今天所有的料理都被主廚稱讚

除了絞肉不夠碎外  (以為藏在裡面就可以偷工減料嗎!!! 主廚是主廚  非常仔細的~~~)


Saltimbocca 義大利話是指 Jumps in the mouth 就是 跳進嘴巴裡 

義大利人做這道菜時

就是要將肉趁高油溫  每面各個煎的三秒

然後快速地送進嘴巴  享受美味

阿~我只能說

義大利人真的很懂得美食阿~

有機會一定要拜訪這個聖地!

Beef Sirloin-Pepper Steak 沙朗牛排佐胡椒醬 

Ingredients:

Ÿ   200g Beef steak, 15g Green peppercorns, 10g Onion finely chopped, 15ml Brandy, 50ml Cream, 40ml Demi-glace

Method:

·         Crush 10 g of peppercorns, then press into both sides of the steak

·         Pre-heat  pan with minimum amount of oil, season the steak and add to the hot fry pan

·         Seal both sides, when slightly under cooked remove steak to the pan and flambé with brandy

·         Again remove the steak, deglaze the pan with cream, add meat glaze and remaining whole peppercorns, then reduce

·         When coating consistency, check seasoning, place the steak in the sauce. Do not boil the steak. Just re-heat to serve

Veal Rump-Saltimbocca 義式小牛肉煎火腿捲 

Ingredients:

·         150g Veal escalope, 4 Sage leaves, 30g Proscuitto, 10ml Oil, flour, 10g Butter, 50ml White wine, 2 Toothpicks

Method:

·         Batten out veal escalopes to an even thickness between plastic

·         Remove any rind that may be present on the prosciutto and cut to fit the veal as shown in the demo

·         Wash and dry sage leaves

·         Ensure veal is dry. Season  veal . Secure the sage leaves and prosciutto to the veal with the toothpicks taking care not to come through on the under side with the toothpick

·         Lightly coat in the flour

·         Heat butter and oil in frying pan. Cook veal. When cooked drain well on absorbent paper. Carefully remove the toothpicks

·         Deglaze pan with white wine and little water reduce and remove pan from heat then mount butter in to sauce, arrange saltimbocca on plate and top with sauce

Offcut& Trimmings –Veal Sausage with a Brown Onion Sauce 香腸佐焦糖洋蔥

Ingredients:  

·         Brown Onion Sauce: 1/2 Onion slice, 10ml Oil, 30ml Demi-glaze

·         150g Lean veal mince,40g Pork back fat, 30g fatty streaky bacon, 40ml Ice water, 2 tsp Full cream milk powder, 1 tsp Flour, 2 pinches Salt, 1 pinch Pepper, ground coriander and chicken booster, 60cm Sausage skin 28-30cm natural

Method:

·         Cut veal back fat and fatty streaky bacon to smallest possible brunoise then mix all the meat.

·         Switch on the Oskar in short sequence of 3 seconds at the time for not longer than a total of 7 seconds and then switch off

·         Add milk, flour and the rest of the water. Blend for another 5 seconds only

·         Remove sausage skin on to the tube allow approx. 8 cm to hang off to later make a knot to achieve a dead end. Now slowly push approx. 3 cm of mixture in to the skin now it’s the time to make a knot you now can continue to pipe the mixture in to the skin

·         Poach the sausage  without heat for 10 minutes

·         Add little oil in frying pan and fry sausage on low heat until light brown and well done