首页分享真空低温牛腰肉搭配蓝奶酪、西兰花和烟熏安娜土豆

真空低温牛腰肉搭配蓝奶酪、西兰花和烟熏安娜土豆

来源：花匠小妙招时间：2024-08-19 00:37

*Pommes Anna，或称安娜土豆，是一道经典的法式菜肴，由切片、分层的土豆和大量融化的黄油烹制而成。

Ingredients 配料

SOUS VIDE BEEF RUMP 牛腰肉慢煮

400g of beef rump, divided into 4 portions 400克牛腰肉，分成4份

300g of Roquefort cheese, at room temperature300克罗克福奶酪，室温软化

water, as needed 300克罗克福奶酪，室温软化

1 knob of butter 一小块黄油

SMOKED POMME ANNA 烟熏安娜土豆

75g of unsalted butter 75克无盐黄油

4 potatoes, peeled and thinly sliced 4个土豆，去皮切薄片

oil, for frying 油，用于炸制

salt 盐

freshly ground black pepper 新鲜磨碎的黑胡椒

BROCCOLI PURÉE 西兰花泥

6 broccoli, florets finely chopped and 4 stems reserved for the relish 6个西兰花，花朵细切，保留4个茎做腌菜

salt 盐

BROCCOLI RELISH 西兰花装饰

100g of sugar 100克糖

20g of fish sauce 20克鱼露

20g of soy sauce 20克酱油

BROCCOLI GARNISH

1 broccoli, cut into florets 1个西兰花，切成小花

1 dash of lime juice 一点柠檬汁

1 dash of olive oil 一点橄榄油

salt 盐

TO SERVE

2 French breakfast radishes, shaved into fine slices2个法式早餐萝卜，切成薄片

salty finger leaf, a few sprigs 几根咸味指叶

Method 制作方法

1. Begin with the smoked pomme anna as this will need to press overnight. Cold-smoke the butter for 20–25 minutes using a smoking gun or cold smoker.

首先准备烟熏安娜土豆，因为这需要过夜压制。使用烟熏枪或冷烟熏机烟熏黄油20-25分钟。

2. Preheat the oven to 180°C/gas mark 4.

预热烤箱至180°C/气体标记4。

3. Once smoked, melt the butter in a small pan then brush a little over the base of a 15cm square baking dish. Spread an even layer of the potato slices over the base then brush over a little more.

烟熏后，在小锅中融化黄油，然后用少许黄油刷一下15cm方形烤盘的底部。在底部均匀铺上一层土豆片，然后再刷上一点黄油。

4. Continue with the rest of the potatoes and butter, seasoning each layer, until all of the potato has been used up. Bake in the oven for 1 hour.

继续用剩下的土豆和黄油，每层都撒上调味料，直到用完所有的土豆。在烤箱中烘烤1小时。

5Allow to cool for 10 minutes before placing a weight on top and leaving to press overnight.

烘烤后冷却10分钟，然后放上重物压一夜。

6. The broccoli relish can also be made ahead of time. Place the sugar in a heavy-bottomed pan and place over a medium heat. Allow to caramelise in the pan without stirring.

西兰花腌菜也可以提前准备。将糖放在厚底锅中，中火加热，让其在锅中焦化，不要搅拌。

7. Take the 4 stems from the broccoli for the purée and dice into 5mm cubes. Once the sugar has caramelised, add the broccoli cubes and cook for a further 3–4 minutes until all of the moisture has been released.

取西兰花泥的4个茎，切成5毫米的立方体。糖焦化后，加入西兰花立方体，继续烹煮3-4分钟，直到释放出所有的水分。

8. Drain off the excess liquid from the pan and stir in the fish and soy sauces. Continue to cook for 5 minutes or until the mixture has thickened and reduced to a sticky relish. Set aside to cool then reserve in the fridge until ready to serve.

将锅中多余的液体排掉，加入鱼露和酱油。继续烹煮5分钟，直到混合物变稠减少为黏稠的腌菜。冷却后放入冰箱保存，直到上菜时使用。

9. Before serving, preheat a water bath to 48°C.

上菜前，预热水浴至48°C。

10. Place the Roquefort in a bowl and beat in just enough water to form a smooth paste (alternatively this could be done in a blender or food processor, being careful to only add a small splash of water at a time).

将罗克福奶酪放入碗中，搅拌足够的水形成光滑的糊状（也可以用搅拌机或食品加工机完成，注意一次只加少许水）。

11. Spread the blue cheese paste all over the beef rumps and seal in a vacuum bag. Cook in the water bath for 45 minutes.

将蓝奶酪糊均匀涂抹在牛腰肉上，密封在真空袋中。在水浴中烹煮45分钟。

12. Meanwhile, bring a large pan of salted water to the boil and add the chopped broccoli for the purée. Cook for a few minutes until tender then drain, reserving the cooking water.

同时，将一大锅盐水煮沸，加入切碎的西兰花用于制作泥。煮几分钟直至变软，然后沥干，保留烹饪用的水。

13. Transfer the broccoli to a blender with a little of the cooking water and blitz to create a smooth purée, adding as much of the remaining cooking water as needed to form a purée – this may take up to 10 minutes. Check for seasoning then keep warm until ready to serve.

将西兰花连同少量的烹饪水一起转移到搅拌机中，搅打成顺滑的泥状，根据需要加入剩余的烹饪水以形成泥状 - 这可能需要长达10分钟。检查调味，然后保温直到准备上桌。

14. To prepare the broccoli garnish, reserve 4 of the florets then chop the remaining florets into small green tops, discarding the stems. Mix together in a bowl with the lime juice, oil and a little salt, then taste and adjust the seasonings as needed. Set aside.

准备西兰花装饰，保留4个花蕾，将剩余的花蕾切成小绿顶，丢弃茎部。在碗中与青柠汁、橄榄油和少许盐混合，然后尝味并根据需要调整调味料。放置一边备用。

15. Remove the cooked beef from the vacuum bag. Place a large frying pan over a medium-high heat and add the butter. Once the butter starts to foam, add the beef portions and allow to colour on all sides for a couple of minutes, then set aside to rest for 10–15 minutes before serving.

从真空袋中取出煮熟的牛肉。在中高火上放置一个大煎锅，并加入黄油。一旦黄油开始起泡，加入牛肉部分，让其在各个侧面上色几分钟，然后放置一边休息10-15分钟后再上桌。

16. Heat a large frying pan over a medium heat with a little oil. Remove the weight from the pressed pomme anna and cut into equal portions. Add to the hot pan and allow to heat through, turning until seared, golden and crispy on all sides.

在中火上加热一个大煎锅，加入少许油。取下压紧的土豆安娜上的重物，切成相等的部分。加入热锅中，加热至两面金黄酥脆。

17. Cut the reserved whole broccoli florets into 5mm thick slices. Remove the pomme anna from the hot pan then add the broccoli slices, briefly charring on both sides.

将保留的完整西兰花花蕾切成5毫米厚的片。从热锅中取出土豆安娜，然后加入西兰花片，两面稍微烤焦。

18. To serve, divide the pomme anna portions between serving plates then spoon on loose quenelles of the broccoli purée. Thickly slice the beef portions and add to the plates, drizzling over any remaining pan juices.

上菜时，将安娜土豆部分分配到餐盘上，然后在上面勺上一些松散的西兰花泥。将牛肉部分厚厚切片，加到盘子上，淋上剩余的锅汁。

19. Add a few spoonfuls of the reserved broccoli relish then scatter over the charred broccoli slices and lime-dressed broccoli tops. Garnish with a few fresh radish shavings and salty finger leaves to serve.

加入几勺保留的西兰花酱，然后撒上烤焦的西兰花片和淋上青柠汁的西兰花顶。用几片新鲜的萝卜丝和几根咸味手指叶装饰即可上桌。

Ingredients 配料

50g vegetable oil 50g蔬菜油

2 banana shallots, diced 2个香蕉红葱头，切碎

2 garlic cloves, sliced 2瓣大蒜，切片

4 sprigs of thyme 4枝百里香

550g of chestnut mushrooms, sliced 550克栗子蘑菇，切片

80ml of sherry 80毫升雪利酒

600ml of water, or vegetable stock 600毫升水，或蔬菜高汤

1 dash of Worcestershire sauce, (optional) 1滴伍斯特酱（可选）

50g of butter 50克黄油

créme fraiche, to garnish 奶油酸奶油，用于装饰

saltpepper 胡椒盐

Method 制作方法

1. Heat a splash of vegetable oil in a large pan and sweat the shallots and garlic with a pinch of salt until soft without colour.

在一大锅中加入少许蔬菜油，用一撮盐将红葱头和大蒜炒至软，但不要变色。

2. Add 500g of the sliced mushrooms and the thyme (reserving a few leaves to garnish) and turn up the heat (the remaining 50g of mushrooms will be used for the garnish). The mushrooms will release a lot of liquid; keep cooking until the liquid has completely evaporated, then add the sherry and simmer until reduced by three-quarters.

加入500克切片的蘑菇和百里香（留几片叶子用于装饰），然后提高热量（剩下的50克蘑菇将用于装饰）。蘑菇会释放出很多水分；继续烹饪直到液体完全蒸发，然后加入雪利酒，煮至减少至四分之一。

3. Add the stock and simmer for 30 minutes.

加入高汤，煮沸30分钟。

4. Transfer the soup to a blender and blitz until smooth, seasoning with Worcestershire sauce (if using), salt and pepper. Return to the pan and keep warm until ready to serve.

将汤倒入搅拌机中，搅拌至顺滑，加入伍斯特酱（如果使用）、盐和胡椒调味。将其倒回锅中，保温至上菜时。

5.Heat the butter in a frying pan and fry the leftover mushrooms with a pinch of salt until they turn a deep golden colour and start to crisp around the edges.

在煎锅中加热黄油，加入一撮盐炒剩下的蘑菇，直到它们变成深金色，并在边缘开始变脆。

6.Serve the soup hot with a garnish of crispy mushrooms, a swirl of crème fraîche, a few thyme leaves and a good crack of black pepper.

热汤上桌，用脆蘑菇、一圈奶油酸奶油、几片百里香叶和适量的黑胡椒粉点缀。

Ingredients 配料

2 tbsp of vegetable oil 2汤匙植物油

6 chicken thighs, bone in, skin on 6只鸡大腿，带骨，带皮

1 knob of butter 1块黄油

3 banana shallots, peeled and quartered lengthways 3个红葱头，去皮并纵向切成四等份

3 garlic cloves, sliced 3 瓣大蒜，切片

2 bay leaves 2 片月桂叶

250ml of white wine 250毫升白葡萄酒

500ml of chicken stock 500毫升鸡汤

150ml of single cream 150ml鲜稀奶油

2 tsp Dijon mustard 2茶匙第戎芥末

1 handful of parsley, chopped 1 把欧芹，切碎

salt 盐

pepper 胡椒

Method 制作方法

1. Place a large, heavy-bottomed pan over a high heat and add a tablespoon of vegetable oil. Once the pan is smoking hot, add the chicken thighs skin-side down and cook for 6–8 minutes until the skin is golden and crisp.

将一个大而厚底的平底锅放在高温下，加入一汤匙植物油。锅冒烟后，加入鸡大腿，带皮的一面朝下，煮 6-8 分钟，直到鸡皮金黄酥脆。

2. Use tongs to remove the chicken from the pan, then add the second tablespoon of oil and a knob of butter. When the butter is bubbling, add the shallots and sliced garlic and sauté for about 5 minutes until starting to soften.

用夹子将鸡肉从锅中取出，然后加入第二汤匙油和一小块黄油。当黄油冒泡时，加入红葱头和蒜片，炒约 5 分钟直至开始变软。

3. Add the chicken back into the pan skin-side up and pour in the wine. Scrape any bits from the bottom of the pan which will add extra flavour to the sauce. Once the wine has reduced by about three-quarters, add the bay leaves and chicken stock and reduce. by half.

将鸡肉放回锅中，带皮的一面朝上，倒入酒。把锅底的碎屑刮掉，这会给酱汁增添额外的味道。一旦酒减少了大约四分之三，加入月桂叶和鸡汤，等待汤汁减少一半。

4. Once the stock has reduced, add the cream and stir in the mustard. Simmer for about 10 minutes until the sauce thickens slightly. Taste and season with salt and pepper, then stir in the chopped parsley.

汤汁减少后，加入奶油并拌入芥末酱。炖约10分钟，直到酱汁稍微变稠。用盐和胡椒调味并调味，然后拌入切碎的欧芹。

5.Serve with buttery mashed potatoes, crusty bread, rice or a green salad.

与黄油土豆泥、硬皮面包、米饭或蔬菜沙拉一起食用。

Ingredients 配料

50g vegetable oil 50g 蔬菜油

2 banana shallots, diced 2个香蕉红葱头，切碎

2 garlic cloves, sliced 2瓣大蒜，切片

4 sprigs of thyme 4枝百里香

550g of chestnut mushrooms, sliced 550克栗子蘑菇，切片

80ml of sherry 80毫升雪利酒

600ml of water, or vegetable stock 600毫升水，或蔬菜高汤

1 dash of Worcestershire sauce, (optional) 1滴伍斯特酱（可选）

50g of butter 50克黄油

créme fraiche, to garnish 奶油酸奶油，用于装饰

saltpepper 胡椒盐

Method 制作方法

1.Begin by preparing the pigeons. Slice down the centre of the bird and remove the innards, reserving the livers to add to the pâté. Remove the thighs on the bone and set aside, then carefully remove the breasts, leaving the wing bones attached to form the supremes.

首先准备鸽子。沿着鸽子中心切开，取出内脏，将肝脏保留用于制作肝酱。去骨保留大腿部分，然后小心地去除胸肉，保留翅骨以形成胸肉部分。

2. Trim the wings at the joint and discard the wing tips, then wrap each supreme in slices of pancetta until fully coated. Wrap them tightly in a layer of caul fat to form a tight, neat cylinder with the wing bones protruding and reserve until ready to cook.

在关节处修剪翅膀并丢弃翅尖，然后将每个胸肉部分用培根片包裹直到完全覆盖。用一层网油紧紧包裹成紧凑的圆柱形，翅骨突出，直到准备烹饪时保存。

3. To start the pâté, dice the reserved pigeon livers and add to the chicken livers. Add the brandy, port, bay leaf and some seasoning and leave to marinate for 30 minutes.

制作肝酱的第一步，切碎保留的鸽肝并加入鸡肝中。加入白兰地、波特酒、月桂叶和一些调味料，腌制30分钟。

4. Meanwhile, prepare the Banyuls sauce. Combine the Banyuls wine, bay leaf, peppercorns and sugar in a pan and place over a medium heat. Simmer until the liquid has reduced to form a thick, syrupy sauce, then remove from the heat and keep warm until ready to serve.

同时，准备班尤尔酒汁。将班尤尔葡萄酒、月桂叶、胡椒和糖放入锅中，中火加热。煮沸直到液体浓缩成浓稠的糖浆状，然后从火上移开，保温待用。

5. For the croquettes, debone the pigeon thighs and clean the bones, blanching in a pan of boiling water. Roughly chop the thigh meat and add to a bowl with the lardo and curry powder, mixing to combine.

制作饼的步骤，去骨鸽大腿，清洗骨头，将其在沸水中焯。将大腿肉粗略切碎，加入碗中，加入羊腩脂和咖喱粉拌匀。

6. Soak the white bread in a little milk for a minute to soften, then add to the thigh meat and mix together. Pass the croquette mixture through a mincer or food processor to create a coarse mixture, seasoning generously.

将白面包浸泡在少量牛奶中1分钟以软化，然后加入大腿肉中混合。将饼混合物通过绞肉机或食品处理器绞碎，制成粗糙的混合物，大方地调味。

7. Divide the mixture into 8 even pieces and shape these into small balls. Place the plain flour, the beaten eggs and breadcrumbs in 3 separate shallow dishes and roll the balls first in the flour, then the egg, then the breadcrumbs to coat. Insert a cleaned bone into each ball and reserve on a tray in the fridge until required.

将混合物分成8份均匀的小球。将普通面粉、打散的鸡蛋和面包糠放在3个单独的浅盘中，先在面粉中滚动小球，然后在鸡蛋中，最后在面包糠中滚动以裹上。将一个清洁的骨头插入每个小球中，并将其放在冰箱的托盘上保存直到需要。

8. To finish the pâté, place a large frying pan over a medium heat and add a little butter. Once hot, add the marinated livers and sauté for a few minutes until cooked through, then remove.

完成肝酱，将大煎锅放在中火上，加入少许黄油。一旦加热，加入腌制的肝脏，煎几分钟直到煮熟，然后取出。

9. Remove the pan from the heat and mix through the butter and cream. Transfer the contents of the pan to a blender and blitz thoroughly for several minutes until the mixture is completely smooth. Reserve the pâté in the fridge until ready to serve.

把锅从火上移开，混合黄油和奶油。将锅中的内容物转移到搅拌机中彻底搅拌几分钟，直到混合物完全光滑。将肝酱保存在冰箱中直到准备上桌。

10. Preheat the oven to 180°C/gas mark 4

预热烤箱至180°C/煤气标记4

11. Heat a dash of oil in a large frying pan and cook the rolled supremes for 6 minutes, turning over halfway through, until golden brown all over. Add the butter, garlic, rosemary and thyme to the pan and baste the supremes in the flavoured butter for a few more minutes. Remove from the pan and set aside to rest for 10 minutes before serving. 在大煎锅中加热少许油，煎胸肉部分6分钟，中途翻面，直到四面金黄。在锅中加入黄油、大蒜、迷迭香和百里香，用调味的黄油再煎几分钟。从锅中取出，放置10分钟休息，然后上桌。

12. Meanwhile, pour a 2cm layer of sunflower oil into a deep pan and place over a high heat. Once hot, fry the thigh croquettes in the oil for 5 minutes until golden, transferring to a baking tray and cooking in the oven for another 5 minutes.

同时，往一个深锅中倒入2厘米厚的葵花籽油，放在高火上加热。油热后，将大腿肉饼放入油中炸5分钟直到金黄色，然后转移到烤盘中，放入烤箱再烤5分钟。

13. Add a knob of butter to a heavy-based pan and place over a medium heat. Dust the foie gras escalopes in a liberal layer of plain flour and add to the pan. Cook for 2–3 minutes each side, then remove from the pan and leave to rest until ready to serve.

往一个厚底锅中加入一小块黄油，放在中火上加热。将鹅肝片均匀裹上一层普通面粉后放入锅中。每面煎2-3分钟，然后从锅中取出，放置待用。

14. In a separate pan, add a knob of butter and quickly sauté the spinach leaves over a medium heat until just softened, coating continuously in the melted butter.

在另一个锅中，加入一块黄油，在中火上迅速炒软菠菜叶，不断涂抹融化的黄油。

15. When ready to serve, toast the slices of brioche, trim the edges and cut the pieces into 8 even rectangles. Warm through the Banyuls sauce if required, removing the bay leaf and peppercorns, and stir through a knob of butter until melted.

准备上菜时，烤一下布里欧面包片，修剪边缘，将面包切成8个均匀的长方形。如有需要，加热班尤尔酒汁，去除月桂叶和胡椒粒，并加入一块黄油搅拌至融化。

16. Carve each supreme into 4 pieces – the pointed end, 2 middle medallions and the end piece with the wing bone. Slice each foie gras escalope in half and carefully top with the cacao nibs.

将每个鸽胸肉切成4片 - 尖端部分，2片中间片和带翅骨的末端片。将每片鹅肝酱对半切开，并小心地撒上可可豆。

17. To serve, spoon some of the Banyuls sauce onto each plate and arrange pieces of pigeon supreme, foie gras and a croquette across it. Place a buttered spinach leaf in the centre and a piece of toasted brioche to the side, topping with a quenelle of the pâté. Garnish with micro cress and a sprig of dark chocolate.

上菜时，在每个盘子上舀一些班尤尔酒汁，并排放鸽胸肉、鹅肝酱和一块饼。中间放一片涂了黄油的菠菜叶，旁边放一片烤面包，上面放一勺肝酱。用小嫩叶和一枝黑巧克力装饰。