1 large egg yolk (80 g)
1 1/2 Tsp lemon juice
1 Tsp white wine vinegar
1/4 Tsp Dijon mustard
1/2 Tsp salt plus more to taste
1 c olive oil
Mix yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 35 seconds.
Add half the oil, 1 teaspoon at a time, to egg mixture, whisking constantly to combine (this will take about 15 minutes).Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill. Can be made up to 2 days ahead. Keep chilled.
2 days later or the next day make this sous vide pork scotch fillets.
Sous vide pork scotch fillets
4 Pork Scotch fillets, butterflied, pound it flat about 1/2 cm
cling wraps / plastic wraps
8 pieces of Edam cheese
boiling water in slow-cooker
2-4 Tbs olive oil
salt and pepper, to taste
8-12 stalks of kale leaves, tear to bite size
250 g sliced mushrooms
Himalaya pink salt, to taste
sliced capsicums with dressing
4 medium tomatoes, cut into wedges
Preheat water in slow-cooker. Preheat oven 180 deg C.
To make the stuffing, place kale and mushrooms on a lined tray; season with salt and spray oil on it. Bake for 18 – 20 minutes until kale crunchy and mushrooms cooked. Removed from oven; set aside.
Butterfly the pork fillets and flatten to approx 1/2 cm thickness. Lay down each pieces of pork fillets on 3 pieces of plastic wrap and add stuffing, roll tight, prevent water from entering, but they can loosen easily when frying and reserve some kale chips and mushrooms to serve with pork fillet and tomatoes.
Place in crock pot and cook until just cooked through, about 45 minutes. Place 2 tablespoon oil in a fry pan and set over medium heat. Remove pork fillets from plastic wrap and place in fry pan in bathches to caramelized about 5 minutes each fillets. In the middle of turning them; try open them up, like a piece of bread with filling intact.
Remove from heat. Transfer to lined tray; place 2 slices on each pork fillets. Then put into oven to melt the cheese about 10 minutes.
To serve place the sandwich fillets on serving plates, spoon some mushrooms and sliced capsicum onto the melted cheese. Then pipe the mayo on top. ( I tried piping with my piping bag). Should have just spoon the mayo. Next add the wedges tomatoes on the side with the remaining kale chips. Serve with a glass of Sauvignon Blanc.
I dont have a sous vide machine. So I use slow-cooker. I didn’t wrap thighly as I run out of kitchen string. So my roulade become sandwich. Also wanted to make sure my fillets are cooked through so I place 2 pieces of cheese on each fillets.
Instead of mayonnaise, you can make aioli. To make aioli, add 1 minced garlic clove to the egg mixture, and substitute extra virgin olive oil for the canola oil.
Raw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems. To avoid the risk of salmonella infection, you can use pasteurized egg yolk instead.
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