火鸡肉丸潜艇堡
4人份

材料A
火鸡胸肉500克(绞碎后放在冰上)
鸡胸肉180克(绞碎后放在冰上)
无盐牛油40克(室温)
红洋葱25克(切丁,煎软成焦糖状) 鸡蛋1个
意大利欧芹5克(略微切碎)
牛至叶12克、百里香叶6克
蒜头16克(去皮,切细碎)
芥末籽酱40克、盐少许
黑胡椒碎2克

材料B
番茄酱500毫升
烤好的法式长棍面包1条
火箭生菜40克
精纯初榨橄榄油50克
西班牙羊奶干酪50克(削片)
新鲜罗勒8克
新鲜柠檬1个(切片)

做法

  1. 预热烤箱至500°C。
  2. 把材料A一起搅拌均匀。
  3. 挖取约1盎司重的混合物,做成肉丸排列在铺好烘焙纸的烤盘上。
  4. 在烤箱内烤至金棕色后取出,把番茄酱均匀倒在上面。
  5. 放回烤箱,用140 °C 继续烘烤1小时30分钟。放置待用。
  6. 把烤好的法式长棍面包平切开,保持面包相连,把烤好的肉丸和番茄酱夹在中间。
  7. 撒上干酪碎,缀以新鲜罗勒,切成合适长度。
  8. 把火箭生菜和精纯橄榄油稍微拌匀,和三明治、柠檬片一起摆盘即可。

 

Turkey Meatball & Arugula Submarine
serves 4

Ingredients A
500g turkey breast (ground and keep on ice)
180g chicken breast (ground and keep on ice)
40g unsalted butter (room temperature)
25 red onion (dice and caramelize)
1 egg
5g Italian parsley (roughly chopped)
12g oregano leaves, 6g thyme leaves
16g garlic (peel and finely chop)
40g grain mustard, pinch of salt
2g crushed black pepper

Ingresients B
500ml tomato sauce
1 toasted baguette, 40g arugula
50g extra virgin olive oil
50g manchego cheese (shaved)
8g fresh basil
1 fresh lemon (cut into pieces)

Method

  1. Preheat oven to 500°C.
  2. Combine all Ingredients A and mix well.
  3. Scoop 1oz balls and place on a tray with parchment paper.
  4. Sear in oven till golden brown. Take out and pour tomato sauce on meatballs.
  5. Cook in oven over 140°C for 1.5hrs. Set aside.
  6. Cut toasted baguette half way down the centre but not through. Place meatballs with sauce in between.
  7. Sprinkle shaved manchego cheese on top. Garnish with fresh basil. Cut sandwich into sections.
  8. Lightly toss arugula with extra virgin olive oil. Serve submarine with arugula and fresh lemon.

 

[stextbox id=”profile”] 食谱提供: Cook & Brew
地址:The Westin Singapore, 12 Marina View, Level 33, Asia Square Tower 2
电话:6922 6948
示范厨师: Aaron Foster
Executive Chef[/stextbox]

 

更多详情刊载于488期(2015年4月12日出版)