Vacuum Cooking Recipe: Pastry-wrapped Lamb Chops
Directions for Cooking
Step 1: Blanch baby carrots (20g), beech mushrooms (10g), white beech mushrooms (10g) and Brussels sprouts (10g) and drain. Add them together in the pot with butter (6g), black pepper (1g) and salt (1g) and stir fry evenly.
Step 2: Put lamb chops (500g) in the refrigerator for three hours to thaw. Then, remove bones from meat (about 300g) and leave to marinate for 30 minutes with thyme (1g), salt (5g), black pepper (5g) and mustard sauce (10g) in the vacuum storage bag. And place the bag in the vacuum sealer at 60.5℃ for half an hour.
Step 3: Melt the butter (10g) in the pan, stir with garlic (5g) and thyme (1g), and spill on lamb chops. Bake the meat at 180 degrees for five minutes and brush muster (5g) on the surface.
Step 4: Roll the pastry (about 12*3cm) and put it on the bottom of the plate. Add the mushroom sauce (50g) and lamb chops which will be covered with another layer of pastry. Brush the surface with a layer of egg mixture and toast at 170 degrees for 9 minutes. Last, garnish with those cooked vegetables and drizzle with self-made sauce (50g).
Directions for Making Sauces and Pastry
Mushroom Sauce:
Blend Tricholoma (50g) and morel (20g) and cook with butter (10g), chopped onion (100g), lemon juice (8g), salt (5g), black pepper (5g) and whipped cream (20g).
Dipping Sauce:
Stir breadcrumbs (20g), mint leaves (40g), Parmesan cheese (50g), chopped parsley (60g) and chopped basil (80g) and toast at 190 degrees for 8 minutes.
Wine Sauce:
Stir chopped onion (100g) with butter (100g) and pour wine (240g) into the pan. Then stew gently with the bone soup (80g), chopped parsley (20g) and chopped carrot (20g) until nearly one-fifth of sauce remains, and remember to filter.
Pastry:
Cover the butter (25g) with plastic film, roll out repeatedly, and refrigerate for 20 minutes. Mix the flour (50g) with water (20g), butter (10g), salt (1g) to make the paste and refrigerate for the same time. Blend them together and stretch and fold again and again. Roll out the dough until they are made in a certain size.
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