香料烤黑安格斯牛臀肉配原种番茄焦糖派

10人份

材料

黄芥末籽20克
孜然籽30克
小茴香籽20克
白胡椒10克
甜辣椒粉30克
砂糖50克
海盐50克
黑安格斯牛臀肉1.8千克
精纯初榨橄榄油50毫升
优质派皮1张
原种番茄1千克,稍微切碎
迷迭香1/4把,择叶子
百里香1/4把,择叶子
希腊牛至叶15克
鸡蛋1个

做法

  1. 预热烤箱至200°C。
  2. 把香料炒香后碾碎,加入辣椒粉、糖和盐一起拌匀。
  3. 把香料混合物均匀揉搓在牛臀肉表面,再均匀裹上一层橄榄油。放进烤箱烤45分钟至1小时,牛肉内部温度应达到60°C。在烤箱中放凉20分钟后取出。
  4. 把派皮切半,放上番茄、迷迭香、百里香和牛至叶,刷上一层蛋液后放进烤箱,用180°C烤至金黄。
  5. 把番茄派放进大盘子中,放上切好的牛肉,把烤盘内的肉汁和香料淋在牛肉上即可。

Black Onyx Rump Cap with Spices and Heirloom Tomato Tarte Tatin

serves 10

Ingredients

20g yellow mustard seeds
30g cumin seeds
20g fennel seeds
10g white peppercorns
30g paprika
50g castor sugar
50g sea salt
1.8kg black onyx rump cap
50ml extra virgin olive oil
1 sheet quality puff pastry
1 kg heirloom tomatoes, roughly chopped
¼ bunch rosemary, leaves picked
¼ bunch thyme, leaves picked
15g Greek oregano
1 egg

Method

  1. Preheat oven to 200°C.
  2. Toast whole spices, then coarsely grind, combine with paprika, sugar and salt.
  3. Rub spices mix over rump then coat with olive oil. Roast in oven for 45mins to 1 hour with an internal temperature of 60°C is reached. Rest 20mins before removing rump from oven.
  4. Cut pastry in half and top with tomatoes, rosemary, thyme and oregano. Brush with beaten egg and bake until golden at 180°C.
  5. Place tarte on serving platter, carve beef and drizzle platter with baking juices and leftover herbs.

烤黑安格斯带骨肋排配糖渍南瓜、蒜头和阿根廷香草酱

10人份

材料

黑安格斯带骨肋排3千克
甜南瓜1千克,4等分后去籽去心
枫糖浆120毫升
百里香¼把,择叶子
整头蒜6个,5个去顶部,1个去皮
意大利欧芹½把,洗净
芫荽3/4把,洗净保留根部
精纯初榨橄榄油150毫升
青柠1个,榨汁
海盐少许
牛油30克
荷兰甜胡萝卜2把,洗净去叶

做法

  1. 预热烤箱至200°C。
  2. 把牛排腌味后放进烤箱烤3小时至内部温度达到60°C,放凉。
  3. 在南瓜上淋上80毫升枫糖浆和百里香,和带皮蒜头一起放进烤箱烤至熟软。
  4. 把欧芹、芫荽、去皮蒜头、130毫升橄榄油、青柠和盐一起用搅拌机搅打均匀待用。
  5. 加热20毫升橄榄油和牛油,把胡萝卜和40毫升枫糖浆一起炒香至胡萝卜熟软,保温待用。
  6. 把蔬菜和牛肉摆盘,倒上适量香草酱即可。

Black Onyx op Rib Sunday Roast with Maple Butternut, Roast Garlic and Chimi Churri

serves 10

Ingredients

3kg Black Onyx op rib on the bone (2-3 bones)
1kg butternut pumpkin, quartered lengthways, de-seeded & scored
120ml maple syrup
¼ bunch thyme, leaves picked
6 heads of garlic, 5 unpeeled with tops cut off, 1 head simply peeled
½ bunch Italian parsley, washed
3/4 bunch coriander, washed, roots intact
150ml extra virgin olive oil
1 lime, juiced
sea salt to taste, 30g butter
2 bunches Dutch carrots, washed & trimmed

Method

  1. Preheat oven to 200°C.
  2. Season rib and oven roast approximately 3 hours until an internal temperature of 60°C is reached, rest.
  3. Drizzle pumpkin with 80ml maple syrup and thyme. Roast in oven at 200°C with unpeeled, trimmed garlic heads.
  4. Blend parsley, coriander, peeled garlic, 130ml olive oil, lime juice and salt in a food processor. Set aside until serving.
  5. Heat 20ml of olive oil with butter and sauté carrots with 40ml maple syrup until tender. Keep warm.
  6. Arrange vegetables and beef on platter, spoon chimichurri over to finish.

黑安格斯牛腹排配藜麦填西班牙甜椒

10人份

材料

精纯初榨橄榄油150毫升
干墨西哥辣椒碎80克
月桂叶2片
砂糖10克
黑安格斯牛腹排1.5千克,去除多余肥肉
蔬菜高汤500毫升
肉桂棒1条
藜麦300克
红洋葱100克,切细碎
芫荽叶1把,洗净,保留1/4装饰用,剩余切碎
青柠1个,榨汁,磨果皮屑
西班牙甜椒20个,洗净去籽
未熟牛油果2个,切圈
龙舌兰糖浆100毫升
调味料少许

做法

  1. 把循环浸入式慢煮机温度设定为55.5°C。
  2. 把100毫升精纯初榨橄榄油和辣椒、月桂叶、糖一起搅打均匀,和牛排一起倒进密封袋中,真空密封后放进锅中,用循环浸入式慢煮机煮6小时。
  3. 把蔬菜高汤和肉桂一起焖煮入味,加入藜麦煮至熟软入味,汤汁收干。拌入洋葱、一半切碎的芫荽、青柠果皮屑和调味料。
  4. 把煮好的藜麦酿入甜椒中,保温待用。
  5. 把牛油果放进碗中,拌入剩余芫荽碎、青柠汁和调味料待用。
  6. 把牛排取出,两面稍微煎香后放凉切片。
  7. 把牛排放进盘中,旁边放置酿好的藜麦甜椒和牛油果沙拉,缀以芫荽叶,淋上龙舌兰糖浆即可。

Black Onyx Hanger Steak with Ancho Chilli, Quinoa-stuffed Piquillo Peppers and Avocado Slaw

serves 10

Ingredients

150ml extra virgin olive oil
80g ground ancho chilli
2 bay leaves
10g castor sugar
1.5kg Black Onyx hanger steak, trimmed of all sinew
500ml vegetable stock
1 cinnamon quill
300g quinoa
100g red onion, finely diced
1 bunch coriander, washed
¼picked for garnish, 3/4 finely sliced
1 lime, zested & juiced
20 piquillo peppers, rinsed & deseeded
2 avocado, under ripe & very firm,
julienned
100ml agave nectar
some seasoning to taste

Method

  1. Set immersion circulator to 55.5°C.
  2. Blend 100ml of olive oil with chilli, bay leaves and sugar. Add to steak in a cryovac bag and vacuum seal. Place in immersion circulator and cook for 6 hours.
  3. Simmer stock with cinnamon quill, add quinoa and cook until tender and liquid absorbed. Fold in onion, half of the sliced coriander, lime zest and seasoning.
  4. Fill piquillo peppers with quinoa. Set aside and keep warm for service.
  5. Place avocado in bowl and fold in sliced coriander, lime juice and seasoning. Set aside.
  6. Remove steak from bag and char-grill before service. Rest and slice.
  7. Arrange steak on platter with piquillo peppers and avocado slaw. Garnish with coriander leaves and drizzle with agave nectar.

黑安格斯牛肋眼排配炸薯条和红酒牛油烤骨髓

10人份

材料

黑安格斯牛肋眼排10块,每块200克
牛排釉汁200毫升
迷迭香½把,一半切细碎,剩余装饰用
百里香½把,一半切细碎,剩余装饰用
细叶芹¼把,切细碎
龙蒿草¼把,切细碎
赤霞珠红酒300毫升,加加热浓缩成100毫升,保温待用
法式芥末酱50克
无盐牛油500克,软化
海盐少许
1寸宽的牛骨髓10块,淡盐水浸泡过夜
大型马铃薯2千克

做法

  1. 把循环浸入式慢煮机温度设定为58.5°C。预热烤箱至200°C。
  2. 把每块肋眼排分别放进密封袋中,每袋中加入20毫升牛排釉汁。把密封袋真空封好后用循环浸入式慢煮机煮30分钟。
  3. 把切碎的香草、红酒、芥末酱和牛油拌匀,加入少许调味料调味,然后在两张烘焙纸间平铺,卷成圆形后放进冰箱冷冻成型。
  4. 把骨髓捞出沥干,在烤箱中烤20分钟成金黄色。
  5. 加热油炸用的清油至160°C,把马铃薯切成小条后在热油中炸8分钟后捞起沥干,把温度提高至180°C后再炸一次至金黄色,用盐调味后放置待用。
  6. 把牛排取出,把两面用大火煎香。
  7. 把冻好的牛油切成圆环状,放在牛排上,搭配薯条和烤骨髓,缀以百里香和迷迭香即可。

Black Onyx Eye Fillet Steak Frites with Roasted Bone Marrow and Cabernet Butter

serves 10

Ingredients

10 Black Onyx eye fillets, 200g each
200ml veal glaze
½ bunch rosemary, half finely chopped, half as sprigs for garnish
½ bunch thyme, half finely chopped, half as sprigs for garnish
¼ bunch chervil, finely chopped
¼ bunch tarragon, finely chopped
300ml cabernet sauvignon, reduced to 100ml & kept warm
50g Dijon mustard
500g unsalted butter, softened
sea salt to taste
10 pieces bone marrow, inch rounds, soaked in slightly salted water overnight
2kg desiree potato, extra large size

Method

  1. Set immersion circulator to 58.5°C and oven to 200°C.
  2. Place eye fillets in individual cryovac bags with 20ml veal glaze. Vacuum seal and cook in immersion circulator for 30mins.
  3. Mix chopped herbs, cabernet, mustard and butter until combined
    then season. Roll into log between greaseproof paper and refrigerate until firm.
  4. Drain marrow pieces and roast in oven for 20mins or until golden.
  5. Heat deep-fryer to 160°C. Cut potatoes to desired shape and blanch in oil for 8mins. Drain and set aside, increasing temperature to 180°C. Cook until golden, season and keep warm.
  6. Remove steak from bag and seal each side of steak in a fry pan over high heat to serve.
  7. Cut butter into rounds, place on top of beef, arrange fries and marrow onto plate, garnish with sprigs of rosemary and thyme.
食谱提供
Culina Pte Ltd
8 Dempsey Road, #01-13, S247696
www.culina.com.sg

TEXT 若昕 PHOTOS Culina Pte Ltd