低溫烹調當初會被發展出來, ㄧ邊是為了利用牛肉比較便宜的部位, 一邊是為了在烹煮過程中多留住一些昂貴的鵝肝. 我最近喜歡鑽研“便宜肉”的這一塊. 羊腿sous vide 12小時後煎香,再配上自製的綠莎莎醬,酪梨起司沙拉,烤櫛瓜與馬郁蘭番茄. 雖說羊肉需要花點時間, 但是過程完全不費力. 至於配菜…. 非常簡單！基本上就是橄欖油, 檸檬汁, 海鹽與胡椒搞定所有的調味; 是一道適合夏天的菜.
There’s one fun fact about sous vide: it was developed as a solution to both expensive and cheap ingredients. Recently, I’ve been playing sous vide on cheap(er) cuts of meat and couldn’t be happier.
I pair the 12-hour shoulder of lamb with home-made salsa verde, grilled zucchini, avocado & feta salad and marjoram cherry tomatoes. It takes some time to prepare the lamb but no sweat at all. As for the garnishes… well, pretty much just olive oil, lemon juice, sea salt and black pepper all the way. Great summertime dish.
TO PREPARE
- 羊肩排/ Shoulder of lamb
- 香料: 孜然, 海鹽, 黑胡椒, 薑黃粉, 肉豆蔻, 辣椒粉/ Spices: cumin, sea salt, black pepper, turmeric, nutmeg, chili flakes
- 百里香/ thyme
- 大蒜/ garlic
- 櫛瓜, 黃綠各一/ zucchini：yellow and green
- 菲達起司/ feta cheese, 150~200 g
- 2顆酪梨/ 2 avocados
- 馬郁蘭草/ marjoram
- 小蕃茄/ cherry tomatoes
- 綠莎莎醬: 2瓣大蒜, 半根紅辣椒, 香菜, 西洋芹, 羅勒, 薄荷, 2顆檸檬, 橄欖油/ Salsa Verde: 2 cloves of garlic, half fresh chili pod, cilantro, parsley, basil, mint, 2 lemons, olive oil
- 橄欖油/ olive oil
- 2顆檸檬/ 2 lemons
- 奶油/ butter
TO MAKE
- 在羊肩排上淋上些許橄欖油並抹上香料後, 放入冰箱一個晚上.
- 把醃好的羊肩排與百里香, 大蒜(約2~4瓣)一起真空包裝後, 放入63度的水浴中煮12個小時.
- 綠莎莎: 把所有的香草只取葉子部分, 與大蒜, 辣椒一起放入食物處理器或果汁機中. 加入約2茶匙的海鹽, 黑胡椒, 檸檬汁後開始攪拌. 一邊攪拌一邊加入橄欖油 (每一次約ㄧ大匙的量). 注意要間歇性地攪拌才能留住香草的口感, 切勿打成泥.
- 烤櫛瓜: 把櫛瓜切成長方形片狀後淋上橄欖油, 海鹽與胡椒; 以華氏375度烤15分鐘.
- 酪梨沙拉: 把酪梨與菲達起司切成一口的方塊後與橄欖油, 檸檬汁, 鹽與胡椒拌勻即可.
- 馬郁蘭蕃茄: 把小蕃茄切對半以後加入馬郁蘭的葉子, 與橄欖油, 胡椒, 海鹽與檸檬汁拌勻備用.
- 裝盤: 用奶油把sous vide好的羊肩排煎至焦香後, 與綠莎莎, 烤櫛瓜, 酪梨沙拉和馬郁蘭蕃茄一起裝盤就可以了.
- Rub all spices on the lamb with some olive oil. Let is rest in the fridge to marinate overnight.
- Vacuum pack the lamb with few cloves of garlic and thyme. 63℃, 12 hours
- Salsa Verde: put all herbs with chili in a food processor or blender, add in some sea salt (about 2 teaspoon), black pepper and lemon juice. Pour in olive oil as you pulse until all leaves are moderately chopped. Do not puree the salsa.
- Grill zucchini: cut zucchini into rectangles. Grill with olive oil, sea salt and pepper in 375℉, 15 minutes.
- Avocado salad: cut avocado and feta cheese into cubes. Mix lightly with salt and pepper, olive oil and lemon juice (about 1 lemon).
- Marjoram cherry tomatoes: cut cherry tomatoes into halves. Mix with marjoram leaves, salt and pepper, olive oil and one lemon of lemon juice.
- To assemble: melt some butter in a pan. Pan fried the sous vide shoulder of lamb till it’s golden brown. Plate all elements and enjoy.
LOW TEMP HALF CORK 