Ethnic

Masala Chai Crème Brûlée

Masala Chai Creme BruleeCourtesy of Chef Sam Hussain (caferickshaw.com)
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

  1. Fill and preheat the water oven to 183F/84C.
  2. Put the cardamom pods, bay leaves, and cinnamon sticks into a small muslin spice bag, if possible, or tie in cheesecloth.
  3. Generously butter the interior of the ramekins you will use and set aside.
  4. Whisk (or blend) together the cream, egg yolks, vanilla extract and sugar until blended well.
  5. Put the cream mixture, tea bags, and spice bundle into a large (gallon/3.8 liter) zip-closure cooking pouch and use the displacement method (Archimedes principle) to remove the air and zip the seal.
  6. Submerge the pouch in the water bath to cook for 30 minutes; agitate/shake the pouch half way through ensure even cooking .
  7. Remove the pouch from water bath and knead to distribute the liquid mixture evenly.
  8. With a scissors cut a small corner off the pouch and pour evenly into the prepared ramekins.
  9. Refrigerate for at least 4 hours (up to 8 hours is fine.)
  10. When ready to serve, sprinkle each serving with 1 teaspoon (5 ml) of brown sugar and caramelize with a kitchen torch or under a pre-heated broiler.

Gajar Ka Halwa (Indian Carrot Pudding)

Indian Carrot PuddingCourtesy of Chef Sam Hussain (caferickshaw.com) 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

  1. Fill and preheat the water oven to 183F/84C.
  2. Wash and grate the carrots.
  3. Soak the nuts and raisins in water for 30 minutes.
  4. In a large pouch put the shredded carrots, raisins, pistachios, almond, and ghee and vacuum seal.
  5. Submerge the pouch in the water oven to cook for 2 hours
  6. Meanwhile, in a saucepan, over very low heat, warm the milk, stirring occasionally, for 1 hour.
  7. Add the sugar, mix well, and cook until the sugar has dissolved and all the milk has been absorbed into the sugar.
  8. Empty the contents of the cooked carrot pouch into the absorbed milk in the saucepan and mix well.
  9. Add cardamom and stir for another 3 to 5 minutes.
  10. Garnish with raisins, almonds, and pistachios.
  11. Serve hot, room temperature, or cold.

Tip: You can use powder milk or evaporated milk as a quick fix, instead of absorbing fresh milk; I prefer to use fresh milk for the maximum flavour.

Malabar Duck

Courtesy of Chef Sam Hussain (caferickshaw.com)
Serves 2

Malabar Duck

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

  1. Remove the layer of fat from the duck breasts and score the meat?
  2. In a bowl, combine 1 teaspoon (5 ml) of the ginger garlic paste with the salt and turmeric powder. Coat the breasts with the mixture, cover, and refrigerate for 30 minutes.
  3. Meanwhile, fill and preheat the water oven to 140F/60C.
  4. Put the marinated duck breasts into a cooking pouch and vacuum seal.
  5. Submerge the pouch in the water bath to cook for 2 1/2 hours.
  6. About 30 minutes before the cooking time expires, make the sauce:
    1. On the stovetop, heat coconut oil in a thick-bottomed pan over medium heat and sauté the sliced shallots and curry leaves until golden brown.
    2. Add the remaining ginger garlic paste, cashew nut, raisins and the all the remaining ground spices and cook for a minute more.
    3. Add the duck breast and sear the surface well.
    4. Add the tomato sauce, a little water and simmer to your desired sauce thickness.
    5. Finish by stirring in the coconut milk and salt.
  7. Serve the duck in a pool of sauce on a warm plate. Garnish with caramelized onions.

Lamb Tikka Shaslick (Lamb Kebab)

Courtesy of Sam Hussain (Café Rickshaw)
Serves 4

Lamb Tikka Shaslick (Lamb Kebobs)

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 serving

  • Cooked rice
  • Fresh green salad
  • Mint Yoghurt Sauce (recipe follows)

DIRECTIONS

  1. The night before, puree all the marinade ingredients together in a blender.
  2. In a large bowl, mix the lamb thoroughly with the marinade, working the marinade into the meat with your fingers; cover and refrigerate overnight.
  3. When you are ready to cook, fill and preheat the water oven to 134F/56.5C.
  4. Remove the lamb pieces from the marinade, put them into a cooking pouch in a single layer, and vacuum seal, using the Normal/Moist setting if available.
  5. Submerge the pouch in the water bath to cook for 2 to 4 hours.
  6. When cooked, remove the pouch from the water oven and allow the lamb to cool enough to handle.
  7. Meanwhile, heat a well-oiled grill or grill pan to high heat.
  8. Thread the lamb, tomatoes, onions, and bell peppers onto the skewers, dividing evenly among them to make 4 shaslick (kebobs.)
  9. Sear just to impart grill marks, 30 to 60 seconds per side.
  10. Serve on a heated sizzler or warm dinner plate with rice, a fresh mixed salad, and mint yoghurt dip/sauce.

For the Mint Yoghurt Sauce

  • 1 cup (240 ml) natural yoghurt
  • 4 tablespoons (60 ml) mango chutney
  • 1/4 teaspoon (1.25 ml) turmeric
  • 1 handful fresh mint leaves, finely chopped
  • 1 lemon, for juice
  1. Combine all ingredients in a bowl and mix well.
  2. Refrigerate any unused dip in a tightly covered container for up to a week.

Chicken Tikka with Caramelized Onions

Courtesy of Chef Sam Hussain (caférickshaw.com)
Serves 4

SVS-Photo-Poultry-Chicken-Tikka-Sam-Hussain-Cafe-Rickshaw-photo

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 chopped fresh cilantro/coriander (divided use)
  • 1/4 tsp (1.25 ml) bright orange food coloring (optional)

DIRECTIONS

  1. Rinse the chicken breasts and pat them dry.
  2. In a bowl, mix together the marinade ingredients, using only half the amount of fresh coriander, reserving the rest for garnish.
  3. Put the chicken pieces into the marinade, coat well, and marinate for about 2 hours in the refrigerator.
  4. Fill and preheat the water oven to 160F/71 C.
  5. Remove the chicken from the marinade, shake off the excess marinade; put the chicken into a cooking pouch, and vacuum seal, on Normal/Moist, if possible.
  6. Submerge the pouch in the water bath to cook for 2 to 3 hours.
  7. Meanwhile, caramelize the onions (recipe follows.)
  8. Remove chicken from the pouch, drain accumulated juice, and pat dry.
  9. Heat mustard oil in a skillet over medium high heat and sear the chicken for 1 to 2 minutes each side, until golden brown.
  10. Plate the chicken with caramelized onion and a sprinkle of coriander and fresh mint leaves on top. Serve with salted natural yoghurt

For the caramelized onions
INGREDIENTS

  • 1 tablespoon (15 ml) olive oil
  • 1 teaspoon (5 ml) dry Kasuri Methi (fenugreek )
  • Salt, to taste
  • 2 large red onions, peeled and thinly sliced
  • 1 tablespoon (25 g) brown sugar
  • 1 to 2 tablespoons (15 to 30 ml) balsamic vinegar

DIRECTIONS

  1. Pour the olive oil into a non-stick frying pan over medium low heat.
  2. Add the onions, the Kasuri methi and a good pinch of salt, and sauté the onions until they are caramelized, about 15 to 20 minutes.
  3. Add the brown sugar and balsamic vinegar to the onions and stir to coat.
  4. Serve with the Chicken Tikka.

Lahanadolmathes (Greek Christmas Cabbage Rolls)

Lahanadolmathes Green Pork Stuffed Cabbage RollsMakes 35 to 40 cabbage rolls

The pig harvest coincides with the holiday season in Greece, so pork is plentiful and usually on the holiday table, traditionally as pork and rice stuffed cabbage leaves.

INGREDIENTS

For the rice

  • 1 cup (200 g) Arborio or short-grain rice
  • 1 medium onion, peeled and finely chopped
  • 1 carrot, peeled and finely chopped
  • 2 stalks celery, leaves only, chopped
  • ½ teaspoon (2.5 ml) salt
  • ¼ teaspoon (1.25 ml) black pepper
  • 2 cups (480 ml) water or chicken or vegetable broth

For the cabbage rolls

  • 2 Napa cabbages, trimmed, cored, and leaves pulled apart
  • Salt and pepper, as needed
  • 2 pounds (0.9 kg) ground pork
  • 2 eggs, beaten
  • 3 sprigs fresh dill, stripped for leaves tablespoon (15 ml) olive oil

For the Avgolemono Sauce

  • 5 egg yolks
  • ½ cup (120 ml) vegetable broth
  • 7 ounces (210 ml) freshly squeezed lemon juice
  • 1 tablespoon (15 ml) corn starch

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven to 183F/84C.
  2. In a large (gallon/3.8 liter) zip-closure cooking pouch, combine the rice, onions, carrots, celery leaves, water, salt and pepper. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
  3. Submerge in the water oven to cook for 45 minutes.
  4. Meanwhile, on the stovetop, bring a large pot of water to a boil, add 1 teaspoon salt. Add the cabbage leaves and cook for 2 minutes, until they become bright green and softened.
  5. Remove the leaves and chill them in ice water to arrest the cooking. Drain and set aside.
  6. Remove the rice pouch from the water oven and reduce the temperature to 140F/60C. Add ice or cold water to speed the temperature drop.
  7. In a bowl, season the ground pork with salt and pepper. Add the cooked rice, beaten eggs, dill, and olive oil and knead to mix thoroughly.
  8. Form the meat mixture into about 35 to 40 balls.
  9. Lay the softened cabbage leaves out flat and position a ball of the meat mixture into the lower center of each one. Fold the sides of the leaf toward the center over the meat; fold the bottom of the leaf over the meat and then roll to the top. Set aside and repeat with all the leaves.
  10.  Put the rolls in a single layer into one or more large cooking pouches . Using the Gentle/Moist settings of the vacuum sealer to seal the pouch(es).
  11. Submerge the pouch(es) in the water oven to cook for 1 hour.
  12. Meanwhile, prepare the Avgolemono Sauce.
    1. In a pot over medium heat, whisk the eggs with the water.
    2. Whisk in the lemon juice and cornstarch.
    3. Cook, stirring constantly, until the mixture thickens, about 10 minutes. Keep warm. (An easy way to keep the sauce warm is to transfer it to a small zip-closure cooking pouch, remove the air with your hands, zip the seal and put into the water oven while the cabbage rolls are cooking.)
  13. Remove the rolls from the water oven, gently transfer them to a serving platter, and drizzle liberally with the Avgolemono Sauce.

Sorrel (Hibsicus) Punch (Jamaican Christmas Punch)

Sorrel (Hibiscus) Punch CocktailMakes about 1 ½ quarts (1.4 liters)

INGREDIENTS

  • 2 cups (70 g) dried sorrel (hibiscus flowers)
  • ¼ cup (57 g) fresh minced ginger root
  • 1 tablespoon (7 g) whole allspice berries
  • 1 cup (190 g) castor sugar
  • 4 cups (0.9 liters) water

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven to 135F/57C.
  2. Put all ingredients into a large (gallon/3.8 liter) zip-closure cooking pouch. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
  3. Submerge the pouch in the water oven to cook for 30 minutes.
  4. Remove and quick chill, submerged in ice water (half ice/half water) for 20 minutes. Strain the infusion into a clean bottle and refrigerate. Discard solids.
  5. Serve chilled, over ice, garnished with fresh mint as a refreshing non-alcoholic holiday libation or use as the base for an adult holiday cocktail (recipes below.)

Sorrel (Hibiscus) Rum Cocktail
Makes 1 cocktail

INGREDIENTS

  • 4 ounces Sorrel Punch (above)
  • 2 ounces white rum
  • Ice
  • Mint leaves, orange twist, or fresh cranberries for garnish

INSTRUCTIONS

  1. Put the punch, rum, and ice into a shaker and shake until well chilled.
  2. Strain over fresh ice into a rocks glass or serve up (neat) in a stem.
  3. Garnish with mint or an orange twist or for a holiday feel, a skewer of fresh cranberries.

Sorrel (Hibiscus) Champagne Cocktail
Makes 1 cocktail

INGREDIENTS

  • 2 ounces Sorrel Punch
  • 4 or 5 drops orange bitters
  • 3 to 4 ounces champagne

DIRECTIONS

  1. Put the punch into a champagne flute, add the bitters, and top with chilled champagne.
  2. Garnish with a twist of orange or drop in a fresh cranberry.

Bibingka Especial (Christmas Coconut Cake)

Bibingka Especial Coconut Rice CakeAdapted from a recipe by SousVide Supreme Culinary Specialist, Madeline Fiore

INGREDIENTS

  • ¼ cup plus 2 teaspoons (70 ml) coconut oil, melted, divided use
  • 1 ¼ cups (300 ml) coconut milk
  • ¼ cup (60 ml) water
  • ½ cup (96 grams) sugar
  • 1/8 teaspoon (0.6 ml) sea salt
  • ½ teaspoon (2.5 ml) almond extract
  • ¼ teaspoon (1.25 ml) vanilla extract
  • 8 ounces (227 grams) sweet rice flour
  • ½ teaspoon (2.5 ml) baking powder
  • ¼ teaspoon (1.25 ml) baking soda
  • 1 banana leaf (available at Latino and Asian markets), optional*

For topping
2 tablespoons (28 g) butter, melted
2 tablespoons (30 ml) granulated sugar
1/2 cup (37 g) sweetened shredded coconut

DIRECTIONS

  1. Elevate the bottom, perforated rack of the SousVide Supreme water oven on a non-rusting baking rack and fill the water to at least the fill line.
  2. To properly fill the water bath to the correct level for baking:
    1. Fill the cake pan with water.
    2. Set the pan onto the perforated rack in the water bath.
    3. Add enough water to bring the water level up to within ½ inch (1.25 cm) of the rim of the cake pan.
    4. Remove the cake pan, empty into sink, dry well.
  3. Rinse the banana leaf, pat it dry, and cut it into a round about 1 inch (2.5 cm) larger on all sides than a 9-inch (23 cm) loaf pan. Oil the banana leaf and fit it into the pan with the edges coming up the sides of the pan. Set aside.
  4. Preheat the SousVide Supreme to 195F/90.5C.
  5. In a large bowl whisk together the coconut milk, water, sugar, remaining coconut oil, salt and extracts.
  6. In a small bowl whisk together the rice flour, baking powder and baking soda.
  7. Stir the rice flour mixture into the coconut milk mixture until smooth and thick.
  8. Pour the batter into prepared cake pan, cover with foil, and poke several tiny holes in the foil.
  9. Cook in water bath for 1 ½ hours.
  10. Remove the cake from water bath and let cool to room temperature for least one hour.
  11. To finish,
    1. Heat the oven broiler to high heat.
    2. Remove the cake from the pan.
    3. Brush the top of the cake with the melted butter and sprinkle liberally with coconut.
    4. Put the cake on a cookie sheet and under the broiler for 3 to 5 minutes to melt the sugar and brown the edges of the coconut.
    5. Slice and serve warm.

* The banana leaf, though optional, will lend a traditional island flavor to the cake.  You can simply oil the pan or use oiled parchment or a silicon cake liner.

Nikujaga 肉じゃが (Japanese Meat-Potato Dish) Sous Vide

Courtesy of Chika Machida
Serves 2

Japanese nikujaga cooked sous vide

INGREDIENTS

  • 1/2 pound (450 g) thin-sliced ‘sukiyaki-style’ beef short rib
  • 2 tablespoons (30 ml) cooking oil
  • 1 medium to large onion, peeled and sliced
  • 3 medium yukon gold potatoes, peeled and cut into wedges
  • 2 to 3 large carrots, peeled and cut into rounds
  • 5 fresh shiitake mushrooms, halved or sliced
  • 1 package shirataki noodles, rinsed and cut as desired
  • 1/2 cup (120 ml) sake
  • 2 1/2 cups (600 ml) dashi (or stock of your choice)
  • 2 tablespoons (30 ml) soy sauce
  • 1 tablespoons (15 ml) sugar

For the meat marinade

  • 4 tablespoons (60 ml) cooking sake
  • 4 tablespoons (50 g) brown sugar
  • 4 tablespoons (60 ml) rice vinegar
  • 4 tablespoons (60 ml) soy sauce
  • 4 tablespoons (60 ml) wate
  • 1/2 tablespoon (7 g/1 pat) butter

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven to 134F/56.5C.
  2. In a bowl, stir together the sake, sugar, vinegar, and soy sauce to make the meat marinade.
  3. Put the meat into a zip-closure cooking pouch, add the marinade and butter, and massage for good coverage. Use the displacement method (Archimedes’ principle) to evacuate the air and zip the seal.
  4. Submerge the pouch to cook for 2 hours.
  5. On the stovetop, in a large sauté pan, heat the oil on medium-high heat. Add carrots, onions, shiitake mushrooms and potatoes and sauté for 3 minutes.
  6. Add the sake and cook for a few minutes, until the alcohol is evaporated. Add the dashi, soy sauce, and sugar and stir to combine.  Finally, add the shirataki noodles and toss to combine. 
  7. Reduce the heat to low; cover and simmer for 45-60 minutes.
  8. When ready to serve, remove the meat from the pouch and, if desired, give it a quick surface sear in a very hot skillet for a golden-brown crust. (This step is optional as the meat is quite wonderful in this dish without the sear.)
  9. Ladle the vegetables, noodles, and sauce into bowls, top each with a portion of the meat, and serve.

Lutefisk Sous Vide

lutefiskCourtesy of Lars Ringnes (Sous Vide Norge)
Makes 4 to 6 servings

INGREDIENTS

  • 1 lutefisk
  • salt
  • unsalted butter
  • Maldon salt flakes and additional butter for serving

DIRECTIONS

  1. 1. Fill and preheat the SousVide Supreme water oven to 122F/50C.
  2. Cut the lutefisk into portions about 1 to 1-1/2 inches (3 to 4 cm) wide and cut off the fins.
  3. Put the portions onto a platter, sprinkle with salt it all over and refrigerate for 4 to 5 hours.
  4. Rinse the salt off under water and pat the fish portions dry.
  5. Put the fish in a single layer into one or more cooking pouch(es); add a pat or two of unsalted butter and vacuum seal. Take care not to squeeze the fish when vacuum sealing, using the Gentle setting if your sealer has one and/or interrupting the suction process by forcing the seal.
  6. Submerge the pouch(es) in the water oven to cook for 50 minutes.
  7. Serve with some Maldon salt and butter on top.

Chicken Kiev Sous Vide

Chicken Kiev Sous VideCourtesy of SousVide Supreme Culinary Specialist, Sophie
Serves 2

INGREDIENTS

  • ½ stick (56g) butter, softened, at room temperature
  • 2 tablespoons (30 ml) freshly chopped parsley
  • 2 garlic cloves, peeled and crushed
  • 2 chicken breasts
  • Salt and pepper, to taste
  • ½ cup (30g) panko breadcrumbs
  • ¼ cup (33g) all-purpose flour
  • 1 egg, beaten
  • ½ quart (480 ml) peanut oil or any vegetable oil with a high smoke point

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven to 146F/63C.
  2. In a small bowl, mix together the softened butter, chopped parsley, and crushed garlic.
  3. Form the butter into two small cylinders, wrap them in cling film (plastic wrap), and put these wrapped butter logs into the freezer to harden.
  4. Meanwhile, put the chicken breasts between two sheets of cling film (plastic wrap) on the counter top and pound them until they are flat and about ¼ inch (0.6 cm) in thickness.
  5. Season the chicken on both sides, with salt and pepper, to taste.
  6. Take the butter from the freezer, unwrap it, and discard the cling film (plastic wrap). Place a butter log in the center of each flattened chicken breast.
  7. Wrap the chicken breast around the butter, so that the butter is concealed in the center and all ends are tucked in.
  8. Wrap the chicken rolls in cling film (plastic wrap) to secure the cylindrical shape and twist the ends to hold. Put the chicken rolls into the freezer for 30 minutes to allow the chicken to firm, so that it will retain its cylindrical shape.
  9. Unwrap the chicken and discard the cling film (plastic wrap). Put the frozen breast rolls into a food-grade cooking pouch and vacuum seal the pouch.
  10. Submerge the pouch in the water bath and leave to cook for at least 2 hours.
  11. Once the chicken has cooked, remove the rolls from the pouch, and carefully pat them dry with paper towels.
  12. On the stovetop, heat the oil in a heavy skillet over medium high to high heat.
  13. Put the flour, beaten egg, and breadcrumbs on three separate plates.
  14. Dredge the chicken rolls in the flour, then dip in the beaten egg, and finally roll in the breadcrumbs, so that they are fully covered in crumbs.
  15. Once the oil reaches 375F/190C, carefully put the rolls into the oil and fry on both sides until golden. It should take less than a minute.
  16. Transfer the rolls to kitchen paper (paper towels) to drain off excess oil.
  17. Serve straight away with your favorite sides, such as Creamy Cauliflower Puree and Beets.

Paella Sous Vide

Paella Sous VideCourtesy of SousVide Supreme Culinary Specialist, Madeline Fiore
Serves 2-4

INGREDIENTS

  • 8 jumbo shrimp, peeled and de-veined
  • 2 roasted piquillo peppers, divided use
  • 3-1/4 teaspoon (16.25 ml) sea salt, divided
  • 1 teaspoon (5 ml) dried oregano
  • 1 teaspoon (5 ml) smoked sweet paprika
  • ¾ teaspoon (3.5 ml) freshly ground black pepper
  • 4 chicken thighs, with bone and skin
  • 2 links Spanish chorizo, thickly sliced
  • 1 small yellow onion, peeled and diced
  • 2 large garlic cloves, peeled and minced
  • 1 small red bell pepper, stemmed, seeded, and diced
  • 7 ounces (207 ml) canned peeled and crushed tomatoes
  • 1 cup (211 g) paella rice
  • ½ teaspoon (2.5 ml) saffron threads
  • 3 cups (720 ml) homemade chicken stock (be sure to adjust your salt if using canned stock)
  • ½ bunch parsley, chopped
  • 1 lemon, cut into wedges

For re-warming chicken, chorizo and shrimp:

  • ½ cup (118 ml) dry white wine
  • ½ cup (118 ml) chicken stock
  • Pinch of saffron threads

DIRECTIONS

  1. Fill and preheat the SousVide Supreme to 140F/60C.
  2. Put the shrimp, 1 diced piquillo pepper and 1/4 teaspoon (ml) of the salt into a 1-quart (0.9 liter) cooking pouch and vacuum seal.
  3. Submerge the pouch in the water oven and cook for 30 minutes.
  4. When the shrimp have finished cooking, quick chill in the pouch by submerging in an ice bath for 20 minutes, then refrigerate until ready to use (this can be done up to 1 day in advance, if desired).
  5. Raise the temperature of the water oven to 170F/77C to cook the chicken.
  6. In a small bowl mix together the oregano, paprika, 1 teaspoon of the salt and black pepper; rub this mixture onto the chicken thighs.
  7. On the traditional stove top in a skillet over medium-high heat warm the olive oil and cook each side of the chicken thighs until golden brown, about 2 minutes per side. Turn off the heat, but keep the skillet and oil for later use.
  8. Put the chicken thighs in a single layer with the sliced chorizo into a small (quart/0.9 liter) cooking pouch and vacuum seal.
  9. Submerge the pouch in the water oven and cook for 1½ hours.
  10. When the chicken has finished cooking, quick chill in the pouch, submerged in an ice water bath for 20 minutes, then refrigerate until ready to use (this can be done up to 2 days in advance, if desired).
  11. Raise the temperature of the water oven to 183F/84C for the rice.
  12. Meanwhile, on the stove top in the same skillet used to brown the chicken, heat over medium-high heat to warm the olive oil and sauté the onion, bell pepper and garlic until translucent and tender, about 2 to 3 minutes.
  13. Add the tomatoes and cook for 30 seconds to 1 minute or until thick and caramelized. Add the rice and 2 teaspoons of the salt and cook for about 1 minute, until well coated with the tomato sauce.
  14. Put the rice mixture into a large (gallon/3.8 liter) zip-closure cooking pouch, add the saffron, and pour in the chicken stock. Use the displacement method (Archimedes’ Principal) to remove all of the air and zip the seal.
  15. Submerge the cooking pouch in the water oven and cook for 45 minutes, then raise the temperature to 195F/90C, all the while keeping the rice in the water oven. Once the oven reaches 195F/90C, set the timer for 15 minutes.
  16. Meanwhile, re-warm the chicken, chorizo and shrimp:
    1. bring the remaining chicken stock, white wine and saffron threads to a boil on the stove top in a medium saucepan
    2. lower the heat to a gentle simmer and add the chicken and chorizo.
    3. Simmer for about 2 to 3 minutes, then add the shrimp and cover the pan with a lid, shut off the heat and keep the lid on until ready to serve.
  17. Pour the rice into a serving bowl and arrange the chicken, chorizo and shrimp over the rice.
  18. Garnish the paella with remaining sliced piquillo peppers, minced parsley and lemon wedges.