John Myers
ʻO ka waihona o ka Angler Saddle Pig, Potato Rose, Green Asparagus a me Bacon Jam
ʻO ke kīʻaha kūpono o ka puaʻa angler saddle, potato rose, ʻōmaʻomaʻo asparagus a me ka bacon jam meaʻai me ke kiʻi a me nā ʻōlelo kuhikuhi maʻalahi.
No ka fillet:
- 40 g Pistachios
- 100 g Veal schnitzel
- 20 g paʻi paʻi hou
- 1 tsp Mustard wela
- 1 Pc. Polokina
- 1 puna kō
- ʻO ka paʻakai a me ka pepa
- 1 kg ʻiʻo puaʻa
No ka rose potato:
- 1 kg ʻuala
- 30 g bipi
- 1 Pc. ʻO ke kālika
- 7 g Rosemary
- 10 g Pecorino
- 1 tsp paʻakai
- ʻO ka pauka paprika momona
- ʻO Rosemary
No ka asparagus:
- 500 g Asparagus ʻōmaʻomaʻo
- Kele pauka
- Me ka bata
No ka meaʻai kāwili:
- 400 ml Kahua meaʻai
- 400 ml Madeira waina
- 200 g ka ʻaila ʻawaʻawa
- 0,5 tsp Kinamona
- Salt
- Pepa lōʻihi
- kōpaʻa
- 0,5 tsp mākia arrowroot
No ka bacon jam:
- 6 Pc. ʻAila ʻulaʻula
- 200 g Bakona
- 0,5 tsp Kinamona
- 100 g Sugar brown
- 160 ml Kofe ikaika
- 3 tsp
- 1 tsp Worcester sauce
- 2 tsp Siraka
- 1 tsp Mustard wela
- ʻO ka maʻemaʻe o ka lumi kuke ka mea nui loa no ka fillet i hoʻopiha ʻia, ʻoiai ʻo ia ka mea i hoʻomākaukau ʻia sous-vide! No laila kūʻai wale i ka maikaʻi maikaʻi loa, holoi i kou mau lima, hoʻohana i nā papa maʻemaʻe a me nā mea hana.
- ʻO ka mua mākou e hana i kahi farce. No ka hana ʻana i kēia, ʻokiʻoki i ka veal schnitzel a puree pū me ka pistachios, ka pā paʻi, ka sinapi, ka hua keʻokeʻo a me ke kō i loko o ka mīkini meaʻai. E makaʻala ʻaʻole e hoʻomaʻemaʻe i ka farce no ka lōʻihi loa, inā ʻaʻole e hoʻomoʻo ia i kēia manawa a ʻaʻole hiki ke hana maikaʻi ʻia. E kau i ka farce me ka paʻakai a me ka pepa.
- Carefully wrap the filled fillets individually with cling film and then vacuum seal them individually in sous vide bags. The cling film helps that the meat stays in shape when it is shrink-wrapped. Cook the meat in the Sous-Vide bath for at least 2 hours at 60 ° C. It doesn’t matter if the meat is left in the water bath for 3 hours.
- No ka rose ʻuala, ʻili a holoi i ka ʻuala a ʻokiʻoki i nā ʻāpana lahilahi. I kēia manawa, hoʻoheheʻe i ka pata a kāpī i ke kālika. E ʻoki maikaʻi i nā nila rosemary. E kau i nā ʻāpana ʻuala i loko o kahi kīʻaha nui hiki ke sila. E hoʻohui i ka pata kālika, ka rosemary, ka paʻakai hou a me ka paʻakai, e pani i ke kīʻaha a laila hui maikaʻi i nā mea āpau me ka lulu.
- Ua lawa ka huina i hoakakaia no ka approx. 6 mau poni, 8 knm ke anawaena. E hamo maikaʻi i ka ipu muffin, ʻoi aku ka maikaʻi me nā papa lalo hiki ke hoʻoneʻe ʻia. Pono nā mākau ʻuala maikaʻi no ka hoʻonohonoho ʻana i nā ʻāpana ʻuala i loko o nā ʻuala muffin: E kau i kēlā me kēia ʻāpana ʻuala i loko o kahi pōʻai ʻāwili i loko o nā poʻi a hoʻopiha ʻia. A laila lepo me ka paprika pauka.
- Pono nā rosa ʻuala ma kahi o 90 mau minuke i waenakonu o ka umu ma 160 ° C wela wela. ʻAʻole ʻōlelo ʻia ka ea kaʻapuni, no ka mea inā ʻaʻole hiki i nā rosa ke ʻā ma luna aʻo ka maka o ko lākou kumu.
- For the bacon jam, cut the bacon slices into even cubes and sauté in a saucepan over medium heat. The bacon should get a little bit of color, but it shouldn’t get crispy because otherwise it will be too hard in the finished jam. Take the sweated bacon out of the pot and set aside in another container.
- E hoʻomoʻi i nā ʻonika ʻulaʻula i ʻoki ʻia i loko o ka momona puaʻa. I ka wā e translucent lākou, e hoʻohui i nā mea i koe, e hoʻomoʻa i kahi wela liʻiliʻi a hoʻoulu i kekahi manawa. Ma hope o 20-30 mau minuke, ʻoi aku ka mānoanoa o ka wai. Ke hiki i ka mea i makemake ʻia, e wehe i ka jam mai ka wela a waiho ʻia, uhi ʻia.
- No ka ʻai, hoʻohui i ka waihona a me ka waina ʻo Madeira, e hoʻolapalapa a hoʻemi i ka hapalua. A laila e hoʻoulu i kaʻaila kawa a me ka paʻakai, ka pepa a me ke kō. E hoʻohui i ka starch arrowroot me ka wai i loko o ke kīʻaha, e hoʻoulu i loko o ke kīʻaha a e hoʻolapalapa hou i nā mea āpau a hiki i ka mānoanoa o ka ʻuala. A laila hoʻomoʻi hou me ka paʻakai a me ka pepa.
- E hoʻomaʻemaʻe i ka asparagus'ōmaʻomaʻo a me ka palai i loko o ka pā palai me ka pata ma luna o ka wela wela. Inā ʻoe e lepo iā ia me kahi kōpaʻa pauka liʻiliʻi, e ʻeleʻele wikiwiki aʻe ka ʻala ʻala. Ma muli o ka mānoanoa o ka asparagus, ua mākaukau e lawelawe ma hope o 5-10 mau minuke.
- Before serving, cut the pork tenderloin from the sous vide bags and cling film. Some meat juice will have collected in the sous vide bags, which can optionally be stirred into the sauce – then bring it to the boil again, bind it if necessary and season to taste. Cut the meat into slices and arrange on the plates with a potato rose, sauce, asparagus and bacon jam each. Good Appetite!
