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通常看到整塊五花豬肉,會想到的食譜不外乎是東坡肉、梅干扣肉、紅燒肉...

最近在研究的食譜,作者是地獄廚房中的知名主廚 戈登拉姆齊(Gordon Ramsay)

看到這道壓烤脆皮豬五花(Pressed Pork Flank) (我自己亂翻譯的啦 英文食譜)

覺得老公應該會喜歡,做法也不難就來試試看囉!

 

先分享我的做法,原食譜加我的翻譯在文末,還有戈登的教學影片。

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皮烤得超級酥脆的,我沒有買到整塊方正的五花,只有買到長條狀的,所以切成兩塊,也剛好兩人份。

讓我最驚豔的是肉汁醬,汁濃味厚,香醇豐郁的精華令齒頰留香,難怪法國人說醬汁是料理的靈魂。

我稍微調整了食譜,因為配菜有蘋果,所以我把白酒換成蘋果醋。

也因為懶得等待冷藏塑形所以省略,冷壓塑型的步驟應該和東坡肉要綁繩子原理一樣,

讓肉質不會太鬆散,而且冷藏塑形烤出來會更方正美觀,但我不想等~

戈登食譜書上的照片✎ 看起來有比較平整~

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但我對自己的成品也甚是滿意...

王妃生活QueenLiving英國CHURCHiLL的STONECAST 點藏系列

蛋青色長盤盛擺起來雅緻又美麗

平常擺盤只在盤邊上抹少許的醬汁,吃起來可不過癮,

用醬料錐形碗剛好!每一口都可以佐醬享用,真美好♬

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原食譜中的蘋果要灑上蔥花和龍蒿,我無法接受奶油蘋果灑蔥花...然後龍蒿是沒買到。

青花菜中的紫洋蔥沒買到改用一般洋蔥,

酸豆在附近超市只有特大罐,我這次就先省略,但挺好奇加酸豆的風味。

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豬皮咬起來喀滋喀滋,肉質卻柔軟多汁,忘記拍切面照殘念,但我下次還會再做!因為好吃~

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食材 (2 人份)
豬五花600g
大蒜兩瓣
乾燥百里香1/4茶匙
蘋果醋一大匙
豬高湯200ml
奶油10g
蘋果一顆
橄欖油一大匙
青花菜一顆
杏仁條(可略)一大匙
鹽巴適量
橄欖油適量


豬五花抹上1/4茶匙的鹽巴,表皮用刀劃淺紋(約0.5cm)。

大蒜和百里香放在烤盤中,包上鋁箔紙,170度烤兩個小時。

(如果是用氣炸鍋,搭配烘烤鍋,150度烤兩小時。)

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豬五花盛起備用,烘烤鍋中加入蘋果醋和高湯,180度烤5分鐘,

用矽膠攪拌匙將黏在鍋底的精華,輕刮起融入醬汁中,再烤10分鐘,或是收汁剩一半的量。

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鋁箔紙包住豬肉,只露出皮的部分,用180度烤30分鐘,或至表皮焦脆。
烤豬肉的同時,用鹽巴調味醬汁,用網篩過濾,並且將多餘油脂撈起。

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 準備一只煎炒鍋,中小火將奶油加熱至開始變棕色,蘋果下鍋翻炒三分鐘。
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青花菜、熱水、少許鹽巴和橄欖油下鍋, 中火悶煮3分鐘,

拌炒均勻後試吃調味。 盛盤後撒上杏仁條。

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和戈登大廚之作排排站~

下面就是原食譜+我的翻譯喔

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Gordon Ramsay's Sunday Lunch(目前尚無中譯本)

p222-223(尊重版權此食譜不公開份量 請購書支持作者)

Pressed Pork Flank 壓烤豬五花

Heat the oven to 170c. Season the pork flesh with salt and pepper, then turn the pork flank over and score the skin with a sharp knife. Rub all over with olive oil, salt and pepper.

將烤箱預熱至一百七十度,用鹽和黑胡椒調味豬五花,將豬皮表面劃刀痕,淋上橄欖油塗抹均勻。

Place the garlic, halve side up, on a lightly oiled roasting tray and scatter over with the thyme springs. Lay the pork flank on top, fat side up. Trickle with a little more olive oil and sprinkle with a little more sea salt. add a splash of white wine, cover the tray with foil, and bake for 1.5 hours. Remove the foil, baste the pork with the juices, and return to the oven, uncovered, for another 0.5-1 hour until tender. Continue to baste the pork occasionally with the pan juices.

將整顆橫切對半的大蒜,和一束新鮮百里香置於烤盤中,將豬五花皮朝上的放在烤盤中,再淋上少許橄欖油和少許海鹽,淋上少許白酒,用鋁箔紙將烤盤包起來,烤1.5小時,將鋁箔紙拿起,將烤盤中的肉汁澆淋在五花肉上,再放回烤箱烤0.5-1小時,直到肉質柔軟。中途不時將肉汁澆淋在豬肉上。

Transfer the pork to a clean roasting tray to cool. Place another tray on top and weigh down with a can to flatten the pork. Let cool and leave for several hours or overnight in the refrigerator to set the shape.

將五花豬肉移到一個乾淨的烤盤中冷卻,蓋上另一個烤盤,並且放上一個罐頭來將豬肉壓平。為了將塑形,放到冰箱中冷卻數小時或隔夜。

To make a gravy, skim off the excess fat from the roasting tray, then place on the stove over medium heat. Deglaze with the chicken stock, scarping the bottom of the tray to release any sediment. Boil steadily until reduced and thickened.

開始做肉汁醬,將烤盤中多餘油脂撈除,將烤盤放在爐火上以中火加熱,雞高湯下鍋,將鍋底的美味精華刮剷起來,持續地滾煮至收汁濃縮。

Heat the oven to the highest setting, probably 240c. Cut the pressed pork into individual portions or squares and pat the skin dry with paper towels. Place the pork squares, fat side up, in a roasting tray and drizzle with olive oil and a generous pinch of sea salt. Roast for 15 mins until the skin is golden brown and crisp. Trim the sides of the pork pieces to neaten after roasting if you like.

將烤箱加熱至最高溫,將豬肉切成一人份的大小或方塊狀,用廚房紙巾將表皮擦。將豬肉塊皮朝上的放在烤盤上,淋上少許的橄欖油,撒上一大撮的海鹽,烤十五分鐘或至表皮焦香酥脆。可依喜好將烤好的豬五花切整去邊。

Rest the pork for 5 minutes, the serve with the light gravy and accompaniments.

豬肉放置休息五分鐘後,與肉汁和配菜一起上桌

Caramelized apple wedges 焦糖蘋果

Melt the butter in a wide nostick skillet. Dredge the apples in the superfine suger and add to the pan with the butter begins to foams. Saute for 3-4 minutes on each side over medium heat until golden brown and caramelized. Toss in the scallions and tarragon and serve warm.

用寬底不沾鍋加熱融化奶油。在蘋果撒上糖粉,鍋內的奶油開始起泡時,將蘋果下鍋兩面煎三到四分鐘,或至表面開始金黃微棕並且開始焦糖化。撒上青蔥和龍蒿,趁熱上桌。

Broccoli with red onions, capers & almonds 青花椰,紫洋蔥,酸豆和杏仁

Cut the broccoli into florets. Trim away the fibrous skin from the stalks, then cut the tender core into small cubes. Heat the olive oil in a skillet and cook the red onion over medium heat, stirring occasionally, for 8 to 10 minutes until soft. Season with salt and pepper, deglaze the pan with the wine vinegar, and cook for few more minutes. Meanwhile, blanch the broccoli in boiling salted water for 2 mins and drain well. Add to the onions along with the capers and a little more oilve oil. Adjust the seasoning to taste. Serve warm with a scattering of slivered almonds if you like.

將青花菜切成小朵,將莖上的粗纖維削掉,將菜心切成小丁。在煎炒鍋中熱橄欖油,以中火將紫洋蔥拌炒八至十分鐘或至軟化。以鹽和胡椒調味,淋上白酒醋後再煮幾分鐘。同時,將花椰菜以熱鹽水沸煮兩分鐘後瀝乾。花椰菜與酸豆加入洋蔥中拌炒均勻,淋上少許的橄欖油,試吃並調味,依喜好撒上杏仁條後趁熱上桌。

 

附上網路找到的教學影片

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