Author Archives: SousVide Supreme

The Vintage Pink Lady

Courtesy of Michael Cadden, Tavern Law, Seattle, WA (A modernist’s take on a speakeasy vintage classic.) Makes 1 cocktail INGREDIENTS 1 ½ ounces (45 ml) gin ¾ ounce (22 ml) sous vide infused Pear Shrub ½ ounce (15 ml) fresh lemon juice ¼ ounce (7.5 ml) Demerara simple syrup* 2 dashes bitters (Old Fashioned Barrel Aged Fee Brothers Bitters preferred) 1 egg white Ice cubes as needed Fresh cranberry juice for decoration DIRECTIONS Combine all ingredients, except the ice cubes and cranberry juice, in a mixing tin set (cocktail shaker). Add the spring of a Hawthorn strainer, if you have … Read More

Pear Shrub

Courtesy of Michael Cadden, Tavern Law, Seattle, WA Makes about 1 pint (480 ml) of shrub INGREDIENTS 8 ounces (228 g) Bosc pears, washed, cored, and chopped or thinly sliced (not peeled) 8 ounces (228 g) Demerara sugar 8 ounces (240 ml) apple cider vinegar DIRECTIONS Fill and preheat the SousVide Supreme water oven to 148F/64.5 C. Put the sugar and pears into a large (gallon/3.8 liter) cooking pouch and vacuum seal. Submerge the pouch in the water oven to cook for 1 hour. Remove and quick chill the pouch in ice water (half ice, half water) for 30 minutes, … Read More

Confit of Cod

…with Red Pepper Piperade and Crispy Parma Ham Courtesy of Jack Lucas (MasterChef UK Finalist) Serves 4 as an appetizer, 2 as a main INGREDIENTS For the cod 1 pound (450 g) cod loin, taken from the centre cut sea salt, as required (Maldon if you have it) 6 ½ ounces (200 ml) vegetable oil or any other neutral, unflavored oil 2 tablespoons (30 ml) olive oil 4 slices parma ham, very very thin For the piperade 2 tablespoons (30 ml) olive oil 3 red bell peppers, stemmed, seeded, and finely chopped 1 orange or yellow bell pepper, stemmed, seeded, … Read More

Lamb Rump Steaks

… with creamed savoy cabbage and potato fondant Courtesy of Jack Lucas (MasterChef UK winner) Serves 4 INGREDIENTS For the potato fondants 8 Maris Piper (or Yukon Gold) potatoes 10 tablespoons (150 g) butter 1 can (14 ounce/400ml) chicken stock 3 cloves garlic, peeled 1 sprig fresh thyme For the lamb 4 (8 ounce/227 g) lamb rump steaks salt and pepper, to taste 2 tablespoons (30 ml) red currant jelly For the cabbage 1 head Savoy cabbage 2 leeks 7 ounces (200 g) smoked pancetta or smoked back bacon 10 ounces (300 ml) double cream 8 ounces (250 ml) chicken … Read More

Epic 2-day Pork Ribs with Tangy BBQ Sauce

Courtesy of Jack Lucas (MasterChef UK Finalist) Serves 2 as a meal, 4 as a starter (recipe doubles easily, but keep to 1 half rack per pouch.) INGREDIENTS 1 large rack of meaty pork ribs, cut in half (about 6 bones in each half) For the dry rub 3 heaping tablespoons (26 g) smoked paprika 1 tablespoons (38 g) brown sugar, such as dark muscovado 1 tablespoon (7 g) red pepper/chilli flakes 1 teaspoon (5 ml) mustard powder 1 teaspoon (5 ml) cayenne pepper For the barbecue sauce 6 tablespoons (90 ml) tomato ketchup 3 tablespoons (115 g) dark muscovado … Read More

Loin of Venison Sous Vide

…with parsnip puree, parsnip crisps, wild mushroom fricassee and a chocolate and red wine sauce Courtesy of Jack Lucas (MasterChef UK Finalist) Serves 4-6 Note: This recipe combines sous vide technique with traditional techniques. INGREDIENTS 4 (6 ounce/170 g) venison loin or leg steaks, trimmed of fat, sinew, and silver skin For the sauce 1 to 2 tablespoons (15 to 30 ml) beef tallow or high-smoke point vegetable oil 1 pound (500 g) beef or venison bones 2 Echallion (banana) shallots 1 carrot 1/2 pound (225 g) button mushrooms 3 ½ ounces (100 ml) Madeira (optional) 1 bottle (750 ml) … Read More

Interview: Jack Lucas MasterChef UK Finalist

At just 21, Jack Lucas took the culinary television world in the UK by storm with his good looks and boyish charm.  On a path that is somewhat unusual — from 1st Class Honors at Exeter University (in Geography, no less!) to finalist on MasterChef UK in one giant step–it looks like his culinary star is most definitely on the rise.  We were thrilled that he could recently take time out of a very busy schedule to chat with us about the world of sous vide cooking.  Here’s Jack’s take on it… SVS: We first came across you as a … Read More

Masala Chai Crème Brûlée

Courtesy of Chef Sam Hussain ( Serves 4 INGREDIENTS 3 cardamom pods, lightly split 2 sticks (2 inches/5 cm each) cinnamon 3 bay leaves Butter for greasing ramekins 2 cups (480 ml) heavy cream 2 Darjeeling tea teabags (or loose tea, in an infuser) 4 egg yolks 4 tablespoons (48 g) sugar 1 teaspoon (5 ml) pure vanilla extract 4 teaspoons (20 ml) granulated or brown sugar (for finishing) DIRECTIONS Fill and preheat the water oven to 183F/84C. Put the cardamom pods, bay leaves, and cinnamon sticks into a small muslin spice bag, if possible, or tie in cheesecloth. Generously … Read More

Gajar Ka Halwa (Indian Carrot Pudding)

Courtesy of Chef Sam Hussain ( Serving 4 Ingredients 2 1/3 cups (450 g) sugar (adjust to your taste) 2 tablespoons (21 g) almonds 1 teaspoon (5 ml) cardamom seeds or powder 2 pounds (1 kilo) carrots 36 ounces (1 liter) milk 2 tablespoons (21 g) pistachios 2 tablespoons (19 g) raisins 2 tablespoons (29 g) ghee (clarified butter) Additional raisins and nuts for garnishing Directions Fill and preheat the water oven to 183F/84C. Wash and grate the carrots. Soak the nuts and raisins in water for 30 minutes. In a large pouch put the shredded carrots, raisins, pistachios, almond, … Read More

Malabar Duck

Courtesy of Chef Sam Hussain ( Serves 2 INGREDIENTS 2 duck breasts 4 teaspoons (20 g) ginger garlic paste, divided use 1 teaspoon (5 ml) turmeric 1 teaspoon (5 ml) coconut oil 2 stems curry leaves 6 ounces (200 g) shallots, peeled 4 halves cashew nut 12 raisins 2 teaspoon (10 ml) Kashmiri chili powder 2 teaspoons (10 ml) ground coriander powder 1/2 teaspoon (2.5 ml) garam masala 1 can (14.5 ounces/450 ml) tomato sauce 3 ½ ounces (100 ml) coconut milk Salt, to taste Caramelized Onions, for plating DIRECTIONS Remove the layer of fat from the duck breasts and … Read More

Lamb Tikka Shaslick (Lamb Kebab)

Courtesy of Sam Hussain (Café Rickshaw) Serves 4 INGREDIENTS For the tikka marinade 2 tablespoons (30 ml) ginger and garlic paste 2 tablespoons (30 ml) ground garam masala 1 teaspoon (5 ml) ground cayenne pepper 2 tablespoons (30 ml) lemon juice 1 small onion, peeled and chopped Salt, to taste For the lamb 2 pounds (.9 kg) boneless leg of lamb, cut into 2-inch/5 cm pieces 1 medium onion, peeled, cut into thick wedges 1 large tomato, stemmed and cut into thick wedges 1 medium bell pepper, stemmed, seeded, and cut into pieces 4 metal or water-soaked bamboo skewers For … Read More

Chicken Tikka with Caramelized Onions

Courtesy of Chef Sam Hussain (café Serves 4 INGREDIENTS 2 to 2 ½ pounds (1 kg) boneless chicken breasts 3 tablespoons plus 1 teaspoon (50 ml) mustard oil Fresh cilantro/coriander and mint leaves for garnish 4 ounces (120  ml) salted natural yoghurt, for serving For the marinade 3 tablespoons (90 ml) Greek yoghurt 1 tablespoon (15 ml) ground coriander powder 2 tablespoons (30 ml) garam masala 2 tablespoons (30 ml) ginger garlic paste 1 teaspoon (5 ml) ground cayenne pepper or to taste 1 teaspoon (5 ml) Kasuri methi (dry fenugreek) 1 lemon, for juice Salt, to taste 1 handful … Read More