Nqaij "Wellington" (Beef Wellington, Eng.) - ib qho tseem ceeb thawj tais rau tsev neeg noj mov. Nyuaj hais lus, qhov no yog ib daim ntawm nqaij nyug tenderloin, ci nyob rau hauv ib lub mov paj nrog nceb. Cov zaub mov muaj ib zaj dab neeg. Muaj qee leej ntseeg tias qhov phaj yog ib haiv neeg ntawm New Zealand - Wellington. Nyob rau hauv qhov tseeb, daim ntawv qhia rau nqaij nyuj "Wellington" yog tsim los ntawm tus kws ua zaub mov ntawm tus cwj pwm uas nrov npe Arthur Wellesley Wellington ua lus Askiv ntawm cov lus Fabkis txoj kab lis kev cai - "fillet hauv kev xeem." Lub npe raug muab tso rau hauv kev hwm ntawm lub yeej rog ntawm cov tub rog British coj los ntawm Duke of Wellington tshaj cov tub rog ntawm Napoleon Bonaparte hauv Tsov Rog ntawm Waterloo hauv xyoo 1815.
Yuav ua li cas ua noj nqaij nyug "Wellington"?
Yog li, peb tau ua zoo nqaij nyug Wellington.
Cov khoom xyaw:
- 0.6-1 kg ntawm cov nqaij nyug tenderloin zoo (qhov zoo tshaj ntawm tag nrho cov thooj nyob rau ntawm dorsal vertebrae);
- gram 500 puff pastry (koj tuaj yeem yuav npaj txhij ua hauv ib lub tsev loj);
- 1-2 dos;
- ib tug gram ntawm 250-300 nceb;
- 1-2 yolks ntawm nqaij qaib qe rau lubricating lub mov paj;
- 2 tablespoons Dijon mustard;
- freshly av dub kua txob;
- 4-5 tablespoons zaub roj rau kib (nws yog ib qho zoo uas siv cov paj noob hlis khov thiab cov khoom siv roj txias);
- ntsev.
Npaj:
Ua ntej, ob peb lub tswv yim rau xaiv ib tug haum tenderloin. Nqaij yuav tsum tau txias (tsis khov), ua suab dawb dawb ntawm cov leeg thiab, ntawm chav kawm, nyiam dua los ntawm ib tug me nyuam tsiaj.
Nqaij tag nrho ntawm salting thiab ncuav freshly hauv av kua txob los ntawm tag nrho cov sab evenly. Tam sim no Fry ib piece ntawm nqaij los ntawm tag nrho cov sab nyob rau hauv ib tug zoo-rhuab frying lauj kaub rau ib tug Golden-xim av ntxoov ntxoo ntawm crust. Ci yuav tsum pib nrog cov cua kub zoo ntawm cov roj hauv siab kub. Vim li cas nws thiaj li? Nws yuav tsum tau txais ib qho crust uas muab khi ua kua nqaij kua hauv. Yog hais tias lub lauj kaub tais diav tsis rhaub txaus, qhov kub thaum lub sijhawm kib tsis txaus, cov kua txiv hmab txiv ntoo yuav muaj sij hawm khiav mus rau hauv lub lauj kaub tais diav.
Npaj cov nceb
Tom qab frying, cov nqaij yog me ntsis txias thiab coated on tag nrho cov sab nrog Dijon mustard. Cia kom txias rau lwm 40 feeb thiab, tom qab muab ib daig rau hauv cov khoom noj mov, peb muab tshem tawm ib teev hauv lub tub yees. Npaj lub dos-mushroom sib tov. Ntxuav thiab qhuav nceb thiab peeled dos yog crushed (nws yog ua tau nyob rau hauv ib tug ua ke, tab sis cais). Peb sov li ib lub me me thawv yias thiab Fry dos hauv zaub roj. Peb tshem tawm cov dos nrog ib tug spatula thiab Fry lub nceb kuj kom txog thaum Golden xim av. Ntawm nceb yuav tsum tau evaporate tshaj qhov dej noo.
Txuas
Tom qab lub sijhawm teev tseg, peb tshem cov nqaij ntawm lub tub yees. Defrosted sheet puff pastry nthuav thiab txiav hauv ib nrab. Dov mus rau hauv qhov kev xav tau. Peb muab lub ntawv ntawm mov paj rau hauv ib daim ntawv greased ci. Peb kis rau ntawm ib daim ntawv nyias nyias ntawm cov kua qaub-nceb kom sib xyaw kom lub plag rov qab ua ib qho nqaij. Tso cov nqaij on top thiab cover nrog tag nrho cov seem uas yog dos Mushroom-sib xyaw. Npog sab saum toj nrog ib daim ntawv thib ob ntawm mov paj thiab qhib qhov sawv, txiav tawm qhov tshaj. Tam sim no peb hnav lub khob noom cookie nrog qe
Peb ci
Peb tso lub lauj kaub rau hauv qhov cub txhuam qhov cub kom txog 200ºC. Ci rau li 20 feeb, tom qab ntawd txo qhov ntsuas kub kom 170º degrees thiab ci rau lwm 20-30 feeb. Ua tib zoo tshem peb cov nqaij nyug "Wellington" thiab ua tib zoo hloov mus rau ib qho zaub mov noj thiab txiav rau hauv cov nplais. Koj tuaj yeem tau dai nrog cov ntoo ntawm ntsuab thiab pab, piv txwv li, nrog npias npias "Guinness" los yog Ginger ale. Ntawm chav kawm, lub rooj liab liab los yog qhuav sherry kuj yog ib lub tswv yim zoo.