Author Archives: SousVide Supreme

Sous Vide Overnight Oatmeal

Courtesy of Helen of Fuss Free Flavours Serves 2 INGREDIENTS 2/3 cup (54 g) porridge base (Try half rolled oats and half pinhead oatmeal.) 2/3 cup (160 ml) milk or cream 1 cup (240 ml) water 2 teaspoon (10 ml) raisins 1 teaspoon (5 ml) maple syrup or honey You’ll also need 2 half pint (300 ml) glass jam jars with lids DIRECTIONS Fill and preheat the SousVide Supreme water oven to 140F/60C. Divide the oats and milk between the two jars and top up each with a half cup (120 ml) of the water. Add the raisins and the … Read More

Lutefisk Sous Vide

Courtesy 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. Fill and preheat the SousVide Supreme water oven to 122F/50C. Cut the lutefisk into portions about 1 to 1-1/2 inches (3 to 4 cm) wide and cut off the fins. Put the portions onto a platter, sprinkle with salt it all over and refrigerate for 4 to 5 hours. Rinse the salt off under water and pat the fish portions dry. Put the fish in a single layer into one or more … Read More

The ChamRock Cocktail

Makes 1 INGREDIENTS 1 ounce (30 ml) sous vide infused ginger syrup, well chilled 1 ounce (30 ml) Midori melon liqueur, well chilled 2 ounces (60 ml) champagne or prosecco, well chilled DIRECTIONS Put the ingredients in order into a champagne flute. Enjoy!  Slainte  

Fresh Ginger Syrup

Makes about a quart and a half (1.2 liters) INGREDIENTS 2 cups (383 g) castor sugar 4 cups (960 ml) water 3 inches (7.5 cm) fresh ginger root, peeled and grated 2 ounces (60 ml) vodka DIRECTIONS Fill and preheat the SousVide Supreme water oven to 147F/64C. In a zip-closure cooking pouch, put all ingredients, except vodka, and use the displacement method (Archimedes’ Principle) to remove the air and zip the seal. Submerge the pouch in the water oven to cook for 90 minutes. Strain the pouch liquid through a fine mesh strainer into a bowl, add the vodka  and … Read More

Sticky Asian Salmon

Courtesy of Karen Booth (Lavender and Lovage) Serves 2 INGREDIENTS 2 (5 ounce/150g portions) boned salmon steaks or fillets (skin on or off) 1 teaspoon (5 ml) grated fresh ginger 1 teaspoon (5 ml) grated fresh garlic ½ small red chili, minced or finely diced (de-veined to reduce heat if desired) 1 tablespoon (15 ml) runny honey 1 tablespoon (15 ml) soy sauce 1 teaspoon (5 ml) sesame oil fresh chives and chive flowers, optional garnish DIRECTIONS In a bowl, mix together all ingredients, except the salmon and garnish, to make a marinade. Coat and then sit the salmon in … Read More

Clementine and Sous Vide Salmon Salad with Wasabi Dressing

Courtesy of Karen Booth of Lavender and Lovage.Serves 2 as a main, 4 as an appetizer INGREDIENTS 1 bag (110 g) mixed greens (mache, arugula/rocket, other) 1 large cooked beet (peeled and cut into wedges) 3 ounces (225 g) sous vide cooked salmon, flaked (instructions below) 2 clementines, peeled and segmented (supremes) 4 tablespoons (60 ml) crème fraiche 1 teaspoon (5 ml) wasabi, freshly grated (use less or more to your liking) 1 teaspoon (5 ml) honey DIRECTIONS On serving plates (or one large platter) arrange the mixed greens; add the beetroot wedges, the salmon, and finally the clementine supremes. … Read More

Creamy Salmon and Orange Pasta with Mixed Herbs

Courtesy of Karen Booth (Lavender and Lovage) Serves 4 INGREDIENTS 12 ounces (350 g) penne pasta 2 (5 ounce/350 g portions) sous vide cooked (warm) salmon fillets (instructions below) 1 orange, for zest only 1 tablespoon (15 ml) chopped fresh parsley 1 tablespoon (15 ml) chopped fresh chives 4 ½ tablespoons (50 g) grated Parmesan cheese, plus extra for passing 4 tablespoons (60 ml) crème fraiche DIRECTIONS In a large pot of boiling water, cook the pasta according to package instructions. Flake the salmon and assemble all remaining ingredients (except the crème fraiche) in a bowl, ready to add to … Read More

Pickled Sous Vide Vegetables

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore We use radishes or asparagus here, but any fresh spring vegetables will work as will those that come on later in the year. Pickle root vegetables, such as carrots or beets, as you would the radishes and tender vegetables, such as mushrooms, cucumbers, cauliflower or green beans, as you would the asparagus. Vegetables should be cut no more than 1/2″ (1.25 cm) thick in wedges or batons. INGREDIENTS 12 ounces (340g) radishes (trimmed, unpeeled, quartered) OR asparagus (woody ends trimmed) 2/3 cup (160ml) white wine vinegar 2/3 cup (160ml) water 3 tablespoons … Read More

Ahi Poached in Duck Fat L’Orange with Caramelized Figs

Courtesy of Linda Miller Nicholson, SaltySeattle.com Serves 4 INGREDIENTS 1 pound (454 g) block sushi-grade ahi tuna (COLD) Kosher salt and pepper 4 tablespoons (57 g) duck fat, solid 2 organic oranges, one for juice and zest, one for slices 2 tablespoons (30 ml) honey 1 tablespoon (15 ml) champagne vinegar 4 figs, quartered ¼ cup (60 ml) duck stock (use chicken, if duck is not on hand) DIRECTIONS Fill and preheat SousVide Supreme water oven to 138F/59C Pat the tuna dry and season it with salt and pepper. Put the tuna into a cooking pouch along with duck fat … Read More

Duck with Juniper Berries, Oranges and Thyme

Courtesy of Josh Brusin of ChicagoFoodies.com Serves 1 (to make multiples pouch each leg quarter individually) INGREDIENTS 1 duck leg quarter salt fresh-dried juniper berries (choose a red raisinish color, not black) 1 orange, for zest and fruit 3 sprigs fresh thyme fresh (or wilted) spinach for serving DIRECTIONS Fill and preheat the SousVide Supreme water oven to 165F/74C. Salt the duck leg and set aside. Remove the orange zest in strips with a sharp vegetable peeler. Section the orange. Loosely roll the juniper berries, orange zest, and thyme sprigs in plastic wrap/cling film and place the packet at the … Read More

Mediterranean Style Cod Sous Vide

Courtesy of Jan Bennett (A Glug of Oil) Serves 2 INGREDIENTS For the fish 2 (1-inch/2.5 cm thick) pieces cod, boneless and skinless (any length is fine) 2 tablespoons (30 ml) salt mixed in 8 ounces (250 ml) cold water (brine) 1 sprig thyme 1 knob butter For the sauce 2 tablespoons (30 ml) olive oil 2 red bell peppers, stemmed, seeded, and sliced 1 clove garlic, peeled and finely chopped 1 handful baby cherry or plum tomatoes, halved 1 handful black olives, pitted and halved 1 tablespoon (15 ml) capers, rinsed from their brine 2 tablespoons (30 ml) sun-dried … Read More

Traditional Sticky Toffee Pudding

Courtesy of SousVide Supreme Culinary Specialist, Sophie Serves 6 INGREDIENTS For the pudding 1/2 tablespoon (7g) butter, for greasing ramekins 1 -1/8 cups (150g) chopped dates 1 teaspoon (5 ml) bicarbonate of soda 1-1/8 cups (250ml) hot water 4 tablespoons (60g) butter 3/8 cup (60g) light brown sugar 2 eggs, lightly beaten 1¼ cups (150g) all-purpose flour 1 teaspoon (5ml) baking powder For the toffee sauce ½ cup (75g) light brown sugar ¾ cup (150ml) heavy cream 2 tablespoons (28g) butter Pinch of salt Begin by filling the SousVide Supreme water oven up to the fill line. Arrange 6 empty … Read More