Gourmet

Grilled Chicken Breast with Szechuan Yellow Bean Sauce

Grilled Chicken with Yellow Bean from Kai MayfairCourtesy of Alex Chow, Kai Mayfair, London, UK
Serves 4

INGREDIENTS

  • 4 chicken breasts, boneless, skin on

For the marinade

  • 2 cups (240 ml) water
  • 2 stalks celery, finely diced
  • 4 sprigs fresh coriander (cilantro), chopped
  • 4 slices fresh ginger, minced
  • 4 cloves garlic, peeled and smashed
  • 4 shallots, peeled and mashed
  • 1 teaspoon (5 ml) salt
  • 1 teaspoon (5 ml) sugar

For the yellow bean sauce

  • 9 tablespoons (130 g) unsalted butter, divided use
  • 4 shallots, peeled and sliced
  • 6 ½ ounces (200 ml) evaporated milk
  • 3 bird’s eye chiles
  • 2 teaspoons (10 ml) tau pan Szechuan chilli sauce
  • 16 ounces (500 ml) chicken stock
  • 1 tablespoon (16 g) salt or to taste
  • 1 tablespoon (16 g) fine sugar or to taste

For the garnish

  • 8 fresh mint leaves
  • 16 sliced almonds
  • 4 sugar snap peas
  • 6 cherry tomatoes, halved

DIRECTIONS

  1. In a large zip-closure bag, mix together the marinade ingredients.
  2. Add the chicken breasts and zip closed. Marinate, refrigerated, for several hours.
  3. Fill and preheat the SousVide Supreme to 146F/64C.
  4. Remove the chicken from the marinade, pat dry with paper towels, and put the breasts in a single layer into a large (gallon/3.8 liter) cooking pouch; vacuum seal.
  5. Submerge the pouch in the water oven to cook for 40 minutes.
  6. Meanwhile, prepare the garnishes:
    1. For the mint, heat a few inches of oil in a pot to 375F/190C and deep fry the mint leaves until crisp; transfer to paper towel/kitchen paper to drain.
    2. For the almonds, heat the traditional oven to 325F/160C and toast them about 2 minutes, until golden and fragrant.
    3. In the same oven, roast the cherry tomatoes in a pan with a little oil for a few minutes until the skins split.
    4. For the snap peas, on the stovetop, heat a small pan of water to the boil and blanche the peas for 30 seconds. Drain.
  7.  And make the sauce:
    1. In a pan on the stovetop over medium high heat, add a little of the butter and sauté the shallots in the foaming butter until fragrant.
    2. Add the chicken stock, remaining butter, evaporated milk, tau pan Szechuan chilli sauce, and bird’s eye chillis and simmer for about 3 minutes. Taste and adjust seasonings with salt and sugar to your liking.
  8. To finish the chicken, heat an oiled grill or grill pan to high heat and sear the chicken breast, skin side down, until brown, about two minutes. Transfer to paper towel/kitchen paper.
  9. To plate:
    1. Cut the chicken breast into square pieces and divide among four serving plates.
    2. Arrange the sugar snap peas, cooked cherry tomatoes, and bird’s eye chillies on each serving plate.
    3. Place half a mint leaf and one almond slice onto each chicken cube.
    4. Add a drizzle of yellow bean sauce onto the plate.

Confit Duck Salad – Chef Koj

Confit Duck Salad _Chef Andrew Kojima, MasterChef UK…with pickled rhubarb, red currants, pine nuts, duck crackling and duck dressing
Courtesy of Chef Andrew Kojima, MasterChef UK Finalist

INGREDIENTS

For the duck legs

  • 2 Gressingham duck legs
  • 1 teaspoon (5 ml) sea salt
  • 1/2 teaspoon (2.5 ml) black pepper
  • 1/2 teaspoon (2.5 ml) coriander seeds
  • 1/2 teaspoon (2.5 ml) smoked paprika
  • 1 sprig thyme1 bay leaf
  • 1 pod star anise
  • 1 tablespoon (15 ml) pomace oil

For the duck skin crackling

  • Duck skins, reserved from the cooked duck legs

For the duck dressing

  • Cooking juices, reserved from the cooked duck legs
  • 1/2 to 1 tablespoon (7.5 to 15 ml) clear honey, to taste
  • 1 teaspoon (5 ml) whole grain mustard
  • 2 tablespoons (30 ml) raspberry vinegar (or red wine vinegar)
  • Sea salt and black pepper, to taste

For the pickled rhubarb

  • 1 to 2 sticks/stalks rhubarb
  • 2 tablespoons (28 g) tamarind pulp, soaked in boiling water
  • 3 ½ ounces (100 ml) red wine vinegar
  • 4 tablespoons (50 g) sugar
  • 6 ½ ounces (200 ml) water
  • Pinch sea salt

For the garnish

  • Duck dressing
  • Fresh red currants
  • Pine nuts, toasted
  • Watercress and / or nasturtium leaves and flowers
  • Duck skin crackling

To make the duck legs

  1. Fill and preheat the SousVide Supreme to 167F/75C.
  2. Put the duck legs and all confit ingredients into a cooking pouch, massage gently around, and vacuum seal the pouch.
  3. Submerge in the water oven to cook for 8 hours.
  4. Remove the pouch from the water and plunge into ice water for 5 to 10 minutes. When the duck is cool enough to handle, open the pouch and remove the duck legs; reserve the cooking juices.
  5. Carefully remove the skins from the legs and reserve the skins aside to make cracklings. Pull the meat from the bone and separate any excess fat, sinews or cartilage. Wrap up the duck meat in plastic wrap/cling film (you can make it into a ballotine, if you like, to make the presentation better) and refrigerate until needed.

To make the crackling

  1. Preheat the traditional oven to 180F/80C.
  2. Line a baking tray with non-stick baking parchment. Spread the duck skins out so that they are flat. (Don’t worry if they tear; you are going to break them into shards later anyway.)
  3. Put them into the slow oven for an hour or two hours, until they are dry and crisp.

To make the dressing

  1. Pour the reserved cooking juices through a sieve into a measuring cup/jug; discard the herbs and spices and any solids.
  2. Refrigerate the juices for 15 to 20 minutes so the fat will solidify, then skim it off and discard it.
  3. Warm the juices in a small pot on the stovetop or in the microwave.
  4. Add the remaining dressing ingredients and taste it – it should be sweet, slightly tangy but with plenty of savoury duck flavour.
  5. Transfer the dressing to a sous vide zip pouch or bottle until required.

For the rhubarb

  1. Cut the rhubarb into pieces about 1 to 2 inches/2.5 to 5 cm long (depending on the size plate you will serve it on) and rinse them and allow to drain.
  2. Strain the tamarind through a conical sieve into a small pot to remove the seeds.
  3. Add the vinegar, sugar, water and salt, and bring to the boil.
  4. When the sugar is dissolved, remove from the heat, then add the rhubarb. It is important not to overcook the rhubarb, so allow it to become tender in the residual heat.
  5.  When the pickling liquor has cooled to room temperature, transfer the rhubarb to a vacuum pouch or covered container until needed.

To finish

  1. Warm the duck dressing in the Sous Vide Supreme water oven at 140F/60c or in a pot on the stovetop; hold warm until ready to serve.
  2. Remove the duck leg meat from the refrigerator, so that it can come to room temperature. If you have rolled it into a ballotine, cut it into slices while it is still cold and plate it immediately, so that it can come to room temperature on the plate.
  3. Arrange the duck meat in the centre of the plate (if desired, use a pastry ring to make it neater).
  4. Dress the meat generously with several spoons of duck dressing and rest 2 or 3 pieces of rhubarb on top of the duck. Garnish with fresh red currants, toasted pine nuts, watercress and finally the duck skin crackling, for additional flavour and texture.

Wagyu Beef Tenderloin and Green Beans

Recipe courtesy of Quinn Rudee; Wagyu courtesy of Lone Mountain Wagyu
Serves 2 (multiplies easily, but keep filets 2 to a pouch in a single layer)100% Fullblood Wagyu Filet sous vide

INGREDIENTS

  • 2 Wagyu (or other quality beef) tenderloin filets about 2-inches (5 cm) thick
  • salt and pepper to taste
  • 2 sprigs fresh rosemary, divided use
  • 1 recipe sous vide cooked Green Beans with Bacon (in their pouch)
  • 1 tablespoon (15 ml) high-smoke point vegetable oil
  • 2 tablespoons (28 g) unsalted butter

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven to 130F/54.5 C.
  2. Season the filets with salt and pepper and put them into a small (quart/0.9 liter) cooking pouch. Add a sprig of rosemary to the pouch and vacuum seal.
  3. Submerge in the water oven to cook for at least 2 1/2 hours and up to 4 hours.
  4. In the last 30 minutes of cooking time, add the pouch of cooked green beans to the water oven to reheat.
  5. Remove the fillets, pat dry with paper towels.
  6. On the stovetop, in a skillet over high heat, add the vegetable oil and when very hot, sear the filets on one side for a minute, then flip them and add the butter and remaining sprig of rosemary to the pan. Baste the meat with the butter for another minute for form a mahogany crust on both sides.  Roll the edges of the filet in the hot skillet if you like to brown them.
  7. 7. Serve with the green beans.

Indiana Duck with Country Ham Bourbon Demi-glace

Indiana Duck with Country Ham Bourbon Demi-glace …along with Sea Island Red Peas and Carolina Gold Rice
Courtesy of Chef Anthony Lamas (Seviche, Louisville, KY)
Serves 4

INGREDIENTS
For the duck

  • 4 duck breasts, skin removed (reserve skins for sauce)
  • 4 tablespoons (60 ml) duck fat
  • 4 sprigs fresh thyme
  • 4 teaspoons (20 ml) kosher salt
  • 4 teaspoons (20ml) peppercorns
  • 4 teaspoons (20 ml) chipotle chile in adobo, puréed
  • 4 cloves garlic
  • 4 (each) ¼-teaspoons (1 teaspoon/5 ml total) lemon zest

For the sauce

  • 4 duck breast skins (reserved from the breasts)
  • 1 (4-ounce/114 g) piece bone-in country ham
  • 2 shallots, peeled and diced
  • 2 sprigs fresh thyme
  • 1 teaspoon (5 ml) peppercorns
  • 1 cup (240 ml) bourbon
  • ½ cup (120 ml) beef stock
  • 1 cup (240 ml) demi glace

For the side

  • 1 recipe Sea Island Red Peas (begin the night before – recipe follows)
  • 1 recipe Carolina Gold Rice (recipe follows)
  • 1 tablespoon (14 g) butter
  • 1 lemon, for juice
  • 1 teaspoon (5 ml) ground oregano
  • 1 teaspoon (5 ml) white pepper, or to taste
  •  teaspoon (5 ml) salt, or to taste

DIRECTIONS:

  1. Fill and preheat the SousVide Supreme water oven to 136F/58C.
  2. Divide each of the duck seasoning ingredients equally among the breasts; put the breasts into small cooking pouches, two per pouch and vacuum seal.
  3. Submerge in the water oven to cook for 45 minutes, at which point, remove from the water bath and quick chill the pouches, submerge in an ice water (half water, half ice) and refrigerate until ready to finish. (You can do this up to 2 days ahead.)
  4. Prepare the rice and beans (recipes follow.)
  5. Make the sauce:
    1. In sauce pot sauté the duck skins over medium heat to render their fat and brown them. (Remove the skins and discard or save for another purpose.)
    2. Add the piece of country ham, shallots, thyme, peppercorns, bourbon, beef stock and demi glacé. Stir to combine and let reduce by half.
    3. Strain the sauce to remove the solids.

To finish

  1. In a skillet on the stovetop, melt the butter.
  2. Add the beans to pan and squeeze the juice of the lemon over them. Season with the white pepper, oregano, and salt and lightly sauté.
  3. Add the rice and sauté together until heated through.
  4. Plate: mound the rice and beans, fan the sliced breast over, and drizzle with some of the sauce.

Sea Island Red Peas
INGREDIENTS

  • 2 cups (300 g) Sea Island red peas*
  • water, sufficient to cover the peas
  • 3 ounces (85 g) country ham, chunks
  • 3 bay leaves
  • 1 teaspoon (5 ml) salt, or to taste

* If red peas are unavailable, substitute black-eyed peas or similar dried field peas.

DIRECTIONS

  1. The night before, put the peas and enough cold water to cover them into a bowl, cover, and soak overnight.
  2. Drain the peas, put them into a pot and cover with about 4 to 6 inches (10 to15 cm) of fresh water.
  3. Add the ham, bay leaves, and salt and bring to boil; lower the heat to simmer and cook for about an hour until tender.
  4. Strain off the liquid and refrigerate the peas. (You can do this up to a day ahead.)

Carolina Gold Rice
INGREDIENTS

  • 1 cup (144 g) Carolina Gold rice*
  • 4 cups (0.9 liters) water
  • ½ teaspoon (2.5 ml) salt, or to taste
  • 1 tablespoons (14 g) butter
  • 2 tablespoons (30ml) olive oil

*If unavailable, this heirloom rice is a long-grain variety, so you could substitute another long-grain rice.

DIRECTIONS

  1. Rinse the rice well in cold water and drain.
  2. In a pot, bring the water to a boil and add the rice, salt, and butter. Return to the boil; reduce the heat and simmer for 20 minutes. (Check to see if the grains are tender, and if not, give them a few minutes more.)
  3. Strain the rice, drizzle a couple tablespoons oil over it, and toss to coat.
  4. Spread the rice out on a sheet pan and refrigerate to cool. Reserve, refrigerated, until ready to finish.

Venison with Golden Beets and Elderflowers

photo by Holly A Heyser

photo by Holly A Heyser

Courtesy of Hank Shaw (Hunter Angler Gardener Cook)
Serves 4

INGREDIENTS

  • 4 venison shanks (or lamb shanks)
  • salt to taste
  • 1 cup (50 g) ramp leaves (or the green part of scallions/green onions)
  • Kosher salt
  • 1/4 cup (56 g) lard or butter

For the beets and sauce

  • 1 large golden beet, well-scrubbed and trimmed
  • 12 to 20 small (ping-pong ball size) golden beets, well scrubbed and trimmed
  • salt to taste
  • 1 to 3 tablespoons (15 to 45 ml) malt vinegar
  • 1/2 cup (120 ml) elderflower syrup (available online)

For garnish

  • 1 large cluster elderflowers, removed from stems (or you may substitute 1/4 cup/60 ml volume dried elderflowers)

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven to 148F/64.5C.
  2. Salt the shanks well.
  3. Divide the shanks between two cooking pouches, adding half the ramp leaves and half the lard or butter to each pouch.
  4. Vacuum seal the pouches and submerge them in the water oven to cook for 22 to 26 hours for deer or 18 to 22 hours for lamb. (Cooking time for deer will depend on how old the deer was. The older the deer, the tougher it may be, and therefore the longer the time needed to tenderize. )
  5. Meanwhile, on serving day, cook the small beets and make the sauce, for which you’ll need the pouch juices.
  6. Once the meat has cooked, remove it from the pouch and set aside; reserve the pouch juices, but discard the ramp leaves.

To cook beets and sauce

  1.  Boil the small beets in a pot of salty water until tender, then peel while still warm. Cut into wedges and set aside. (NOTE: You can instead cook the beets sous vide before you begin to cook the venison if you prefer.  Instructions follow at the bottom.)
  2. Peel the large beet and then slice it as thinly as you can, preferably on a mandoline. (If you don’t have a mandoline, use a sharp knife to get very, very thin rounds.)
  3. Soak the large beet slices in ice water for 10 minutes, then lay them on a tea towel to dry.
  4. Put 1 cup (240 ml volume) of the cooked beet wedges into a blender with some of the pouch juices from cooking the venison and puree.
  5. Taste the sauce as you go, and add either more of the juices or water to get the consistency of a thick sauce without letting it get too salty.
  6. The sauce will need acid, so add malt vinegar in small doses until it tastes to your liking.  Keep warm.
  7. Warm the elderflower syrup in a small pot on low heat.
  8. Toss the remaining beet wedges in the syrup and let them warm gently.

To finish the venison 

  1. Paint the shanks with some of the beet sauce and sear them on all sides on a well oiled hot grill or in a hot saute pan with a little oil. You want some crispy edges to the meat.
  2. As you turn them, paint the surface with more beet sauce and let that caramelize.
  3. Remove the shanks from the heat, let cool a little, and pull the meat to pieces.

To plate

  1. Remove the beet wedges from the elderflower syrup and arrange them on the plate with the venison pieces.
  2. Dredge the large beet slices in the remaining elderflower syrup and arrange on the plate.
  3. Dot some of the sauce here and there.
  4. Finish by sprinkling each plate with elderflowers.
  5. Serve with a light red wine (Beaujolais, Sangiovese, Pinot Noir, etc.) or a strong white, such as a Roussane, Viognier, an oaky Chardonnay or white Cotes du Rhone blend.

To cook the beets sous vide

  1. Fill and preheat the water oven to 183F/82C.
  2. Put the small beets in a single layer into a cooking pouch, add salt to taste, and vacuum seal.
  3. Submerge the pouch in the water oven to cook for 1 hour until tender.
  4. Remove the beets from the bath and quick chill, in the pouch, in ice water.  Refrigerate until an hour before serving.
  5. Lower the temperature of the water oven to 148F/64.5C (add ice to the bath to speed it along) to cook the venison as above.
  6. Drop the pouch of cooked beets into the water oven for about 30 to 45 minutes, along with the venison, to reheat.
  7. Remove beets from the pouch, peel while still warm, and cut into wedges.  Proceed with the beet sauce preparation and finishing steps.

Escargot Sous Vide

escargot sous videServes 4

For the snails

  • 24 large (about 200 g) French helix snails, canned, and their shells
  • 1 ½ cup (320 ml) mushroom stock, frozen*
  • 2 medium carrots, peeled and diced small
  • 1 medium onion, peeled and diced small
  • 1 dried bay leaf
  • 2 teaspoons (10 ml) coarse salt
  • ¼ teaspoon (0.6 ml) black pepper
  • 1 or 2 sprigs thyme, stripped for leaves


For serving

  • ½ stick (56g) butter
  • 1 tablespoon (15 ml) shallot, finely minced
  • 1 tablespoon (15 ml) minced roasted garlic (jarred)
  • ¼ teaspoon (1.25 ml) sea salt
  • ¼ cup (60 ml) very dry white wine
  • 2 tablespoons (30 ml) parsley, finely chopped

DIRECTIONS

  1. Fill and preheat the SousVide Supreme to 154F/68C.
  2. Soak the snails to clean and trim away and discard the stomach and intestines, if present.
  3. Put snails and all remaining ingredients into a cooking pouch and vacuum seal.
  4. Submerge in the water oven to cook for 5 to 6 hours.
  5. Remove the pouch, open, and drain the pouch juices into a bowl. Reserve juices.
  6. Separate the snails from the vegetables; discard the vegetables.

To finish

  1. In a sauté pan, melt the butter over medium heat.
  2. Add the shallot and garlic and cook until the shallot is translucent.
  3. Deglaze the pan with the white wine.
  4. Add the parsley and the snails and toss to coat with the butter.
  5. Put the snails back into their shells for serving. Drizzle a bit of the remaining herbed butter from the pan onto each one.
  6. Serve with crusty bread.

Grass-fed Beef Tenderloin Steaks with Morel Cream

Beef Tenderloin with Morel Cream Sous Vide Supreme…and Morel Pomegranate Sauce
Serves 4

INGREDIENTS

For the steaks

  • ¼ ounce (7 g) porcini powder or dried porcini mushrooms
  • ¼ teaspoon (1.3 ml) truffle salt (we suggest 10% truffle salt)
  • 4 grass-fed beef tenderloin steaks

For the morel cream

  • 1 tablespoon (15 ml) extra virgin olive oil
  • ¼ pound (113 g) fresh morels (or ½ ounce (14 g) dried morels, rehydrated)
  • ½ teaspoon (2.5 ml) salt
  • 1/4 cup + ½ teaspoon (62.5 ml) sweet Marsala wine
  • 1/2 cup (120 ml) heavy whipping cream
  • 1/2 cup (120 ml) mushroom stock (or the rehydration liquid)
  • 1/2 teaspoon (2.5 ml) sherry vinegar
  • ¼ teaspoon (1.3 ml) freshly ground black pepper


For the morel and pomegranate pan sauce

  • 3 tablespoons (57 g) unsalted butter
  • 2 tablespoons (30 ml) extra virgin olive oil
  • 2 tablespoons (30 g) minced shallots
  • ¼ teaspoon (1.3 ml) truffle salt, or to taste (we suggest 10% truffle salt)
  • ¼ pound (450 g) fresh morels (or ½ ounce (14 g) dried morels, rehydrated)
  • ¼ cup (60 ml) unsweetened pomegranate juice
  • 1 tablespoon (15 ml) Marsala wine
  • ¼ cup (60 ml) mushroom stock (or the rehydration liquid)
  • Freshly ground black pepper, to taste
  • Fresh pomegranate arils (seeds), for garnish

Recommended Side: Orange and Garlic Wilted Spinach

INSTRUCTIONS

  1. Fill and preheat the SousVide Supreme water oven to 134F/56.5C for medium rare or your preferred temperature for steak.
  2. If using dried porcinis instead of powder, grind them into a fine powder in a spice grinder or clean coffee grinder.
  3. If using dried morels instead of fresh, rehydrate the morels for both the cream and pan sauce in 1 cup (240 ml) of water for 2 to 4 hours. Strain and reserve the rehydration liquid, if needed.
  4. Mix the truffle salt with the porcini powder and season the tenderloin steaks on all sides with mixture
  5. Put the steaks into cooking pouches and vacuum seal.
  6. Submerge the pouch(es) in the water oven to cook for at least 2 hours and up to 6 hours for grass-fed beef. (Minimum cooking times should be based on thickness of the tenderloin, according to the Time and Temperature chart.)
  7. Meanwhile make the Morel Cream:
    1. Thinly slice the morels.
    2. Heat a large skillet over medium high heat, add the extra virgin olive oil, morels, black pepper and salt.
    3. Cook the morels until they release their liquid and begin to brown (about 5 to 6 minutes.)
    4. Deglaze the pan with ¼ cup (60 ml) of the Marsala wine and cook until all liquid has evaporated.
    5. Add the cream and the mushroom stock (or rehydration liquid) and continue to cook for 1 to 2 more minutes.
    6. Transfer the morel mixture to a blender. Add the sherry vinegar, remaining ½ teaspoon of Marsala, and blend until smooth. Taste, then add salt and pepper, as necessary.
    7. Reserve the finished morel cream in a small saucepan to reheat when needed or pour into a small zip-closure cooking pouch, evacuate the air using the displacement method (Archimedes’ Principle) and zip the seal. Keep warm or reheat in the water oven along with the steaks.

Finish the steaks and make the Morel & Pomegranate Pan Sauce

  1. Slice the morels into thin rings.
  2. Remove the pouches from the water bath, take the steaks from the pouches, and using paper towels, dry off any surface moisture.
  3. On the stovetop, heat a sauté pan over medium-high heat. Add one teaspoon (5 ml/4 g) each of the olive oil and butter.
  4. Quickly sear the steaks on all sides until they develop a brown crust. They’re already perfectly cooked on the inside; you just want that crust. Remove the steaks to a plate and cover them loosely with aluminum foil.
  5. Add a tablespoon (14 g/15 ml) each of butter and olive oil to the same pan; add the shallots and cook them for 2 to 3 minutes, until they soften.
  6. Add the morels, truffle salt, and black pepper. Sauté gently until the morels are tender and caramelized (about 6 to 8 minutes).
  7. Add the pomegranate juice, Marsala, and mushroom stock. Simmer the liquid, scraping any bits off the bottom of the pan, until the sauce has reduced enough to coat the back of a spoon (about 3 to 5 minutes).
  8. Stir in the last tablespoon (14 g) of butter.
  9. Taste the sauce and add additional truffle salt, if desired.
  10. Reheat the truffle cream, if needed.

To plate

  1. Put a spoonful of the morel cream onto the plate.
  2. Arrange steak slices on top.
  3. Finish with the pan sauce and pomegranate arils.
  4. Serve with Orange and Wilted Spinach Salad or your choice of sides.

20-Hour Sous Vide Oxtail Stew on Creamy Mustard Mash

20-Hour SousVide Oxtail Stew on Creamy Mustard Mash

Courtesy of Cook Sister www.cooksister.com
Serves 4

INGREDIENTS

For the oxtail

  • 4 pounds (1.8 kg) oxtail pieces
  • 8 small to medium whole onions, unpeeled
  • 1 full bulb (head) garlic, unpeeled
  • 1/2 cup (100g) Demerara Sugar
  • 1 cup (250ml) white wine
  • salt and pepper
  • 1/8 teaspoon (0.5 ml) ground cloves
  • pinch of cayenne pepper

For the sauce

  • 1 tablespoon plus 1 teaspoon (20 g) butter
  • 2 sticks of celery, finely diced
  • 1 medium leek, well washed and thinly sliced
  • 4 medium carrots, peeled and cut into half-moons
  • 2 teaspoons (10 ml) English mustard
  • 15 ounces (450 g) cooking liquid from the oxtail
  • 4 tablespoons (60 ml) onion puree from the oxtail
  • 10 closed cup mushrooms, thinly sliced
  • Salt and pepper
  • A pinch cayenne pepper
  • 1 tablespoon (15 ml) cornstarch, for thickening, only if needed

For serving

  • 2 cups (480 ml) prepared mashed potatoes, made with plenty of butter, and a tablespoon (15 ml) of English mustard stirred in

 

INSTRUCTIONS

First roast the onions and garlic

  1. Preheat the traditional oven to 400F/200C.
  2. Rinse and dry the whole onions and garlic but do not peel them.
  3. Place them on a lined baking tray in the preheated oven and roast for 15 minutes.
  4. Remove the garlic and allow the onions to roast for a further 35 minutes.
  5. Allow the onions and garlic to cool until they are easy to handle, then squeeze the roasted garlic pulp and onion pulp from the skins into a small saucepan; you will find it comes our very easily.
  6. Add the wine, sugar, and seasonings and bring to the boil; reduce heat and simmer for 10 to15 minutes.
  7. Using an immersion blender, puree the onion mixture to a thick pulp and allow it to cool completely. (Alternatively, use a jar blender, but let the mixture cool a bit before blending.)

Cook the oxtails

  1. Fill and preheat the SousVide Supreme to 180F/82C.
  2. Put the oxtail pieces in two small (quart/0.9 liter) cooking pouches.
  3. Add 2 tablespoons (30 ml) of the onion puree to each pouch, fold and clip the open ends, and put into the freezer for 15 minutes, so that the onion mix begins to solidify to prevent its being sucked up into the suction portal when sealing the pouch)
  4. Vacuum seal the pouches and submerge in the water oven to cook for 20 hours.
  5. After 20 hours, remove the oxtail from the vacuum pouches, pass the accumulated pouch liquid through a sieve, and set aside to cool (in a rush, put into the refrigerator.)
  6. Once the liquid cools, scoop the solidified fat off the top, leaving the rest of the sauce, which should have set to a jelly.
  7. Flake the meat from the bones, while still warm, and pull it apart with a pair of forks. Remove any large chunks of fat.

Make the sauce and finish

  1. In a large saucepan, on the stovetop, melt the butter and sauté the leeks, carrots and celery until beginning to soften.
  2. Add the flaked oxtail meat, cooking jelly, mustard, and onion puree. Bring to the boil and then reduce heat to simmer, covered, for 15 to 20 minutes.
  3. Add the mushrooms only in the last 5 minutes.
  4. Check for seasoning and add salt, pepper, and cayenne pepper to taste. (If the sauce is a little too thin, stir in a little cornstarch mixed with cold water.)

Serve on mashed potatoes made with plenty of butter and a tablespoon of English mustard stirred in.

Chef Raymond Blanc’s “Grilled” Turbot

With Caramelised Fennel and Red Wine Sauce
Courtesy of Chef Raymond Blanc

Chef Raymond Blanc's “Grilled” Turbot

Serves 4

INGREDIENTS

For the turbot

  • 4 (5 ounce/150g) turbot steaks, cut through the bone
  • 3 pinches (3 g) sea salt
  • 2 pinches (2 g) white pepper, freshly ground

For the fennel flames

  • 1 small fennel bulb, cut into quarters through the root
  • 1 clove garlic, crushed
  • 1 pod star anise
  • 2 pods cardamom
  • 2 pinches (2 g) salt
  • 1 pinch (1 g) black pepper

For the red wine sauce

  • 4 ounces (120g) flat fish bones, chopped to 1-1/2 inches (3 cm)
  • 2 tablespoons (28 g) butter, unsalted
  • 1 small (about 60g) banana shallot, peeled and finely sliced
  • 1-1/2 cups (100g ) button mushrooms, finely sliced
  • 1 cup (250ml) red wine, boiled quickly and reduced by half
  • 12 ounces (350ml) brown chicken stock, boiled quickly and reduced by half (see
  • recipe)
  • ¼ pod star anise
  • ½ licorice root, chopped
  • ½ clove garlic, crushed
  • 1 teaspoon (5 ml) arrowroot, dissolved in 1 tablespoon (15 ml) water

 

INSTRUCTIONS

For the fennel flames

  1. Fill and preheat the SousVide Supreme to 185F/85C.
  2. Put the fennel flames, seasonings, and spices into a cooking pouch and vacuum seal.
  3. Submerge the pouch and cook for 1 hour, until tender.
  4. Remove the pouch from the water bath and set aside to drain and to cool to room temperature before draining on to a tray and pat dry.
  5. In a large frying pan over medium high heat, caramelise the flames in 2 tablespoons of olive oil for 2-3 minutes until golden on one side.
  6. Season and leave them to cool in the pan until needed.

For the turbot

  1. Fill and preheat the water bath to 131F/55C (or if already heated for fennel, cool bath down with ice or cold water).
  2. Season the turbot with the salt and pepper.
  3. On a very hot griddle pan sear the flesh of the turbot for 35-45 seconds on either side to give dark hash marks.
  4. Put the fillets into small (quart/0.9 liter) cooking pouches and vacuum seal.
  5. Submerge the pouch in the water oven and cook the fish for 30 minutes.
  6. While the turbot is cooking, make the red wine sauce.

For the red wine sauce

  1. Over medium heat in a large non-stick sauté pan, fry the fish bones in the butter for 2 minutes until lightly golden.
  2. Add the shallots and mushrooms and continue to cook for 5 minutes.
  3. Add the remaining ingredients, bring to the boil, reduce heat to low and gently simmer for 10 minutes, skimming any impurities that rise to the surface.
  4. Stir in the diluted arrowroot, and allow it to thicken for one minute.
  5. Taste and adjust the seasoning.
  6. Strain through a fine sieve, and reserve at room temperature until needed.

To finish and serve

  1. Pre-heat the traditional oven to 300F/150C.
  2. Put the fennel flames into the oven for 4 minutes to heat through. Re-warm the red wine sauce in a small sauce pan on the stove.
  3. Remove turbot from the pouch.

To dress the plate

  1. Arrange some of the fennel flames on the plate.
  2. Top with the fish.
  3. Spoon the sauce in and around the plate.

Additional notes from Chef Blanc

  • You could use a cast iron grilling pan on the flesh of the fish, this will give you a lovely criss-cross effect, but this is only optional. It will also introduce a wonderful, smoky flavour. The fish must be completely dry and the grill very hot or it will stick.
  • Tips for roasting the cardamom pods: By roasting the nuts and seeds you accentuate the flavours and also destroy some of the negative nutritional compounds known as phytates that can block the absorption of certain nutrients in the gut. By soaking the seeds and then dry roasting them you increase the flavours and improve the texture.
  • Variation: A simple tomato jus with garlic, basil and thyme would also work very well with this dish in place of the red wine sauce.

Sous Vide Black Pepper and Port Foie Gras

Courtesy of Chef Sean Heather
Serves 4 to 6

1 lobe (400 – 500 g) foie gras
1 tablespoon (16 g) kosher salt
1 ½ teaspoon (8 g) freshly cracked black pepper
2 ounces plus 2 teaspoons (70 ml) tawny port

Directions

1) Fill and preheat the SousVide Supreme to 132F/55.5C
2) Bring foie gras to room temperature and remove all veins to the best of your ability.
3) Season the foie gras with the salt, pepper and port.
4) Form the foie gras into a shape of a log; wrap in plastic wrap (cling film) really tightly and refrigerate overnight.
5) Put the wrapped log into a cooking pouch and vacuum seal. (Do not let the vacuum crush the log.)
6) Submerge the pouch in the water bath and cook for 40 minutes.
7) After the 40 minutes, immediately plunge the pouch into an ice water bath to chill, about 15 to 20 minutes.
8) Remove the foie from the pouch, remove the plastic wrap, and serve.

To serve:
Slice the foie gras and serve with preserved fruits (tart or sweet) , honey or pickled vegetables.

Maple Soy Cured Sous Vide Salmon Belly

Courtesy of Stephane Lemangnen (zencancook.com)
Serves 4

INGREDIENTS

For the cured salmon belly

  • 1 pound (454 g) King salmon belly
  • 1/4 cup (60 ml) dark amber maple syrup
  • 1/4 cup (60 ml) soy sauce

For the stir-fry and soy ginger vinaigrette

  • 4 ounces (114 g) soy beans, blanched
  • 4 ounces (114 g) boiled peanuts
  • 4 ounces (114 g) shimeji mushrooms
  • pickled eggplant
  • salt and pepper to taste
  • ¼ cup (60 ml) rice vinegar
  • 3 tablespoons (45 ml) maple syrup
  • ¼ cup (60 ml) soy sauce
  • 1– inch (2.5 cm) piece fresh ginger – peeled and finely grated
  • ½ cup (120 ml) peanut oil

To finish the dish

  • 1 charcoal grill
  • Binchō-tan charcoal
  • Fleur de sel

 

INSTRUCTIONS

  1. First, cure the salmon belly
    1. Combine the soy sauce and the maple syrup in a small bowl.
    2. Put the salmon belly into a cooking pouch or zip-closure bag and pour the mixture over it.
    3. Seal the pouch and marinate, refrigerated, for 24 hours.
  2. When ready to cook, fill and preheat the SousVide Supreme to 122F/50C.
  3. Remove the salmon from the marinade; discard the marinade.
  4. Put the salmon belly into a clean cooking pouch and vacuum seal. (Vacuum on low if your sealer has this setting.)
  5. Submerge the pouch in the water and cook for 20 minutes.
  6. Meanwhile, prepare the stir-fry and soy ginger vinaigrette:
    1. In a stir-fry pan heat some peanut oil.
    2. In a bowl, combine the blanched soy beans, the boiled peanuts and the shimeji mushrooms.
    3. Season with salt and pepper and stir-fry for 30 seconds.
    4. Add the pickled eggplant (found at Japanese stores) and cook for a few seconds more.
    5. Keep warm.
    6. Combine the rice vinegar, the maple syrup, the soy sauce and the grated ginger in a small bowl. Add the peanut oil and whisk until emulsified. Set aside.

To finish the dish:

  1. Prepare a charcoal grill outdoors or in a very well-ventilated place.
  2. When the fire has subsided and the coals are red hot place a grill on top.
  3. Grill the salmon on the hot coals until nicely caramelized on the outside.
  4. Sprinkle with fleur de sel.
  5. Serve with the soy bean stir-fry and the soy-ginger vinaigrette on the side.

Halibut Beurre Rouge

…with Shaved Asparagus, Morels, and Heirloom Potatoes
Courtesy of Chef Phillip Foss, EL Ideas, Chicago, Illinois

Serves 4

Halibut Beurre Rouge

Cooking time: 20 minutes

INGREDIENTS

  • 4 (6 oz/180 g each) halibut fillets
  • 1 stick (4 oz/113 g) unsalted butter
  • Salt, to taste
  • 4 sprigs thyme

For the plating

  • Heirloom Potatoes (recipe follows)
  • Shaved Asparagus with Balsamic Vinaigrette (recipe follows)
  • Morels (recipe follows)
  • Beurre Rouge (recipe follows)

 

INSTRUCTIONS

For the halibut

  1. Fill and preheat the SousVide Supreme water oven to 132°F (55.5C).
  2. Season the halibut on both sides with salt.
  3. Put the fillets, two to a pouch, into small (1 quart/0.9 liter) cooking pouches, along with the butter and sprigs of thyme and vacuum seal.
  4. Submerge the pouches in the water bath and cook for 20 minutes.
  5. Remove and keep warm.

Chef’s Recommended Plating

  1. Arrange the heirloom potatoes in the center of heated plates and spoon the beurre rouge around them.
  2. Scatter a few morels around the dish.
  3. Remove the halibut from the pouch and very gently place a fillet atop the potatoes.
  4. Gently position a pile of shaved asparagus atop the halibut and serve.

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