Category: 強力及高速攪拌器 (High Speed/Powerful Blender)

Posted in 煮食用具 (Cooker), 雞類 (chicken), 越南菜 (Vietnamese Cuisine), 強力及高速攪拌器 (High Speed/Powerful Blender), 低溫慢煮機 (Sous Vide cooker)

[原創食譜 Original Recipe] 越式雞肝醬 – 低溫慢煮版 (Homemade Vietnamese Chicken liver pâté – Sous vide version)

Posted on by 傑西

越南雞肝醬源自於法國雞肝醬，但卻沒有法國雞肝醬那麼濃味，比較清淡，但帶亞洲風味，主要也是用來搽在越式三文治 (Bahn Mi) 來吃的。

Vietnamese Chicken liver pate is a twist of French chicken liver pate, it’s not using herbs to make pate, it’s using vietnamese fish sauce and chinese spices, so the flavour is lighter with chinese taste.

作者今次所做的方法，是結合了兩者的做法，找出一個中傭的質感及味道。用了低溫慢煮的方法，可以保存耐久一點。以越南的做法，一星期內要吃完吧。

I just mix and match both making method for my version, try to find a moderate flavour and texture in between them.  I’m using sous vide method, that can pasteurized it to keep it a bit longer, otherwise, it can keep for a week only.

材料 (Ingredients) ：

雞肝 (Chicken livers) – 500g

洋蔥 (onion) – 1個 (1 whole)

紅蔥頭 (shallots) – 3個 (3 pcs)

蒜頭 (garlic) – 1瓣 (1 glove)

牛油 (butter) – 30g

豬油 (pork lard) – 10g

鹽 (salt) – 5g

白胡椒粉 (white pepper) – 2g

魚露 (fish sauce) – 3g

五香粉 (five spices) – 2g

忌廉/煮食用忌廉/牛奶 (cooking cream/heavy cream/milk) – 20ml

蛋 (egg) – 1隻 (1 pc)

白蘭地 (brandy) – 20ml

做法 (Method) ：

1. 預熱慢煮器至68°C

Preheat sous vide cooker to 68°C

2. 清洗雞肝，如有雞心，請清除，再清除一些雞筋及心管，印乾後，備用

Wash and clean the liver, take out the heart and vein, pat dry and set aside

3. 洋蔥、紅蔥頭及蒜頭切粒

Cut the onion, shallots and garlic into small cubes

4. 準備一個平底鍋，下豬油，當鍋小許熱時，加入洋蔥粒、紅蔥頭及蒜頭，炒至軟身

Use a sauce pan, add some pork lard, melt it, then add onion, shallots and garlic, stir fry until soften

5. 加入雞肝，再炒至雞肝變色後，加入白蘭地酒，伴勻後，讓酒精揮發一下

Put in the chicken liver, stir fry until the liver change colour, then add some brandy, mix it well and let the alcohol evaporate

6. 下調味料，伴勻後就可以關火

Add all the seasonings, mix it well and heat off

7. 把所有材料倒入攪伴器，先用細速攪伴，慢慢地加入忌廉/煮食用忌廉/牛奶，加入一半牛油，再加入蛋後才轉高速攪伴成幼滑就可以了,

Put all the ingredients into the blender, use low rate blending, then add milk/heavy cream/cooking cream slowly，followed by half of melted butter, then add egg, and change to high blending rate blend it until smooth like mousse form.

8. 把攪伴好的雞肝糊倒入密封式玻璃瓶內，把剩下的溶牛油，小心地倒在上面，上蓋時不要完全扭緊，留一點點以讓空氣可釋放

Pour the mousse into a glass jar, then pour the remaining melted butter on the top and close the lid with little bit loose to let the air bubble escape while cooking

9. 放入慢煮器內煮2小時

Put the jar into sous vide cooker and cook it for 2 hours

10. 取出後立即放入冰水浸3小時就完成, 最後放入雪櫃一晚就可以享用了

After cooked, chilled for iced water bath for 3 hour and finished, then put into fridge for a night and enjoy.

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Posted in 其他西餐 (Other Western cuisine), 強力及高速攪拌器 (High Speed/Powerful Blender), 抽真空機 (Vacuum Sealer), 低溫慢煮機 (Sous Vide cooker)

低溫慢煮豬仔脾配蘋果醬汁 (Apple-Braised Pork Shank – Sous vide method)

Posted on by 傑西

 

本以為這個寫好了的食譜不能出版，因為作者從馬來西亞回來後，在島內的超市沒有了豬仔脾，幸好前兩天返貨，這個食譜才得以出版。作者不清楚馬來西亞有沒有這種食材，所以本打算在離港前再看看，沒有這食材的話，就刪除這個食譜。

This recipe I have written before travel to Malaysia, however, when I back to Hong Kong, I can’t find any stock at supermarket in the island, I’m so disappointed, I wanna delete this recipe too.  Luckily, it have been restocked again these 2 days, so I can, finally, publish this recipe now.

 

最近作者所住的島內唯一超市發現新產品 – 豬仔脾，價錢又平，作者興奮到不得已，買回來後，用低溫慢煮做了一道菜式，簡單地配上薯蓉及烤西蘭花，已經係一道高級菜式了。在這篇中，作者只分享豬仔脾及醬汁的做法，其他簡單的配菜，我想不用再分享了。

Recently, I’m really happy that I’ve found a new product in the supermarket that I’m living, so I bought it back and cooked it using sous vide, served it with mashed potato and roasted broccoli.  Here, in this recipe, I will just only share the pork shank and sauce cooking.

 

我們做這個醬汁，需要大量蘋果汁，但作者不建議買來現成的，因為加工過，有其他化學物質，那麼是很不健康的，所以我們先來做個蘋果汁，讀者可以用慢磨機，這比較方便，如果用攪拌機，就得好像作者一樣，先過濾果渣，我們只需要蘋果汁。

For the apple sauce, we need apple juice, but I’m not recommend you to buy packed one since it is so many substitutes, better make fresh apple juice by your own.  If you have  juicer machine, it’s more convenient, because we just need the juice only; but if only have a blender, please use sieve to sift the juice out.

 

 

材料  (Ingredients)：

 

豬仔脾 (Pork Shank) – 4隻

 

蒜頭 (Garlic)  – 4瓣

 

蘋果汁 (Apple Juice) – 400ml

 

蘋果醋 /紅酒醋/白酒醋 (Apple cider vinegar/Red Wine vinegar/White) – 200ml

 

芥末醬 (Dijon Mustard) – 150g

 

原糖 (Cane sugar) – 100g

 

鹽 (salt)

 

油 (Oil)

 

黑胡椒 (Black pepper)

 

新鮮百里香 (Fresh Thyme) – 8支 (無新鮮可用乾的 – If you don’t have fresh, dried one also OK)

 

 

做法 (Method) ：

 

1. 預熱慢煮器到70度
Preheat your sous vide cooker to 70 degree Celsius

 

2. 豬仔脾先用鹽及黑胡椒調味
Seasoning pork shank with salt and pepper

 

3. 準備平底鍋，開大火，下油，把豬仔脾煎四邊至金黃色，盛起，備用
Prepare a sauce pan, add some oil, and sear the pork shanks until brown, then remove it and set aside

 

4. 先把蘋果打成蘋果汁
Blend your apple into apple juice

 

5. 把蘋果蓉隔開，只用蘋果汁 (如果讀者用慢磨榨汁機，這步驟就可以省卻）
Use a sieve to sift out the apple pulp, remain the apple juice only (If you are using pure juicer, you can skip this step)

 

6. 同一個鍋，加入蒜頭、蘋果醋、芥末醬及糖，用中火煮至醬汁收成杰醬，放涼一會
Use the same pan, add garlic, apple juice, apple cider vinegar, Dijon mustard and cane sugar and cook it under medium fire until becomes a thick sauce even glaze.  Let it cool down a bit

 

7. 準備真空袋，把豬仔脾，醬汁及百里香放入袋內並進行真空封密，然後放入慢煮器，進入24小時慢煮
Prepare a sous vide bag, put in pork shanks, sauce and thyme (If you are using dried one, better seasoning it first before put into the bag), then let it start cooking for 24 hours

 

8. 翌日取出後，準備小鍋，先倒出醬汁，把醬汁用中火再煮回杰醬
Next day, prepare a small pot, pour out the sauce after cooked, then cook the sauce again until thicken

 

9. 豬仔脾上碟後，把醬汁淋上就完成。
Served the pork shank and glaze the thick sauce in, finished.

 

食譜來源 ： https://www.chefsteps.com/activities/hearty-apple-braised-pork-shank

 

 

溫馨小貼士 ： 這個醬汁，亦可作為燒烤醬，作者試過用來烤豬肋骨，相比用BBQ醬無咁膩，酸酸甜甜好胃很多。
Tips : This sauce also can be replaced as BBQ sauce, it’s more healthy and more delicious.

 

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