Author Archives: SousVide Supreme

Chef Raymond Blanc’s “Grilled” Turbot

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

Pan-Seared Venison

Courtesy of Douglas Baldwn, SousVide for the Home Cook (Paradox Press, 2010) Makes 4 Servings INGREDIENTS 2 pounds (1 kg) venison, divided into four 8 ounce (225 g) pieces 2–3 tablespoons (30–40 ml) high smoke point oil, such as grapeseed, peanut, safflower, or vegetable oil Salt and black pepper to taste   INSTRUCTIONS Preheat the water bath to 130°F/55°C for medium-rare or 140°F/ 60°C for medium. Meanwhile, vacuum seal each piece of venison in a separate food-grade pouch and put the sealed pouches into the water bath. If the meat is from the rib or loin region, cook it for … Read More

Sous Vide Slow Cooked Marinated Pork Belly

Courtesy of Chef Raymond Blanc Serves  4-6 Planning ahead: The belly can be cooked 1 day in advance and caramelized to order. INGREDIENTS 2-1/2 pounds (1 kg) pork belly, ribs removed by your butcher, oven ready For the marinade 1 scant teaspoon (4 g) sea salt 1 stalk fresh lemongrass, bruised and halved lengthwise 2 pinches (2 g) groung white pepper 3 pinches (3 g) five spice powder 1 tablespoon (15 g) new season garlic, crushed 2 teaspoons (10 g) fresh ginger, peeled, chopped 1 red chile, deseeded and finely chopped For the cabbage 3-1/2 cups (350 g) spring pointed … Read More

Rice is Nice – Sous Vide makes it simple

It’s National Rice Month and in honor of this budget friendly staple, we’d like to offer some easy ways to please the palate with almost no hands on time! Try this one for Vegetable Risotto. If you’re eager for something a little more challenging, but still simple, try this one, from our Chef Ambassador, Josh Horrigan, for Sweet Corn Risotto with Diver Scallops, or if garlic anything is what melts your butter, give this one a shot… Garlic Cheese Risotto Serves 4 INGREDIENTS 1 cup (90 g) Arborio rice 1 teaspoon(5 ml) extra virgin olive oil 2 tablespoons (30 ml) roasted minced … Read More

Garlic Cheese Risotto

Serves 4 INGREDIENTS 1 cup (90 g) Arborio rice 1 teaspoon(5 ml) extra virgin olive oil 2 tablespoons (30 ml) roasted minced garlic (jarred) 3 cups (720 ml) chicken or vegetable broth 1 sprig fresh rosemary, leaves only, minced Salt and pepper to taste 1/3 cup grated Romano cheese   INSTRUCTIONS Fill and preheat the SousVide Supreme to 183F/83C. Put all ingredients, except the cheese, into a zip-closure cooking pouch. Use the displacement method (Archimedes Principle) to remove the air and zip the seal. Submerge the pouch and cook for 45 minutes. Open the pouch, fluff the rice with a fork, and transfer … Read More

Farro Salad

Courtesy of Chef Josh Horrigan (thechefsacademy.com) 1 recipe Sous Vide Cooked Farro (recipe follows) 1 cucumber, peeled and diced small 16-20 kalamata olives, pitted and sliced in half 3 tablespoons (45 ml) minced fresh mint 1 handful watercress, torn into bite-size pieces 1/2 cup (75 g) crumbled feta cheese 1/4 cup (60 ml) olive oil 1 tablespoon (15 ml) dried oregano leaf 1 lemon, for juice salt and pepper to taste 1. In a large bowl, combine the cooked faro, cucumber, and kalamata olives. 2. Add olive oil and lemon juice and gently fold together to distribute throughout. 3. Add … Read More

Sous Vide Duck Confit with Creamed Cucumbers

Courtesy of Chef Josh Horrigan (thechefsacademy.com) Yields 4 portions INGREDIENTS For the ducks Salt Cure 4 bay leaves 4 whole cloves 4 tablespoons (60 ml) kosher salt 2 tablespoons (30 ml) cracked black pepper 4 small sprigs thyme 4 duck leg quarters (leg and thigh attached) 4 tablespoons (60 ml) duck fat For the creamed cucumbers 2 English cucumbers kosher salt 1 cup sour cream cracked black pepper   INSTRUCTIONS For the ducks In a small bowl, mix together all ingredients for the salt cure, rub duck legs with the cure, and refrigerate at least 8 hours, overnight if possible. Fill … Read More

Sous Vide Bacon-Poached Root Vegetables

Courtesy of Chef Josh Horrigan (thechefsacademy.com) Serves 4 INGREDIENTS 1 rutabaga, peeled and cut into 1-inch (2.5 cm) cubes 1 turnip, peeled and cut into 1-inch (2.5 cm) cubes 2 carrots, peeled and cut into 1-inch (2.5 cm) pieces 4 parsnips, peeled and cut into 1-inch (2.5 cm) pieces 1 large sprig rosemary 2 cloves garlic, peeled and crushed 1/2 cup (120 ml) bacon grease (solidified) Salt and pepper, to taste INSTRUCTIONS Fill and preheat the SousVide Supreme to 183F/84C. Put all the vegetables into a large (gallon/3.8 liter) cooking pouch in a single layer, add bacon grease, garlic, and rosemary and vacuum seal. … Read More

Grilled Sous Vide Artichokes with Lemon and Butter

Courtesy of Chef Josh Horrigan (thechefsacademy.com) Serves 4 INGREDIENTS 4 lemons 1/2 cup (120 ml) extra virgin olive oil 4 cloves garlic, finely minced 2 teaspoon (10 ml) sea salt pinch cracked pepper 3 or 4 large artichokes 1/2 cup (20 g) fresh parsley Bamboo kabob skewers 1 cup (240 ml) drawn butter (or melted ghee) for serving INSTRUCTIONS Fill and preheat set sous vide water bath to 185F/85C. Finely grate the zest of one lemon into a large bowl. Cut it and another one of the lemons in half to use to prevent discoloration of the cut artichokes in step 4. … Read More

Sweet Corn Risotto with Diver Scallops

Courtesy of Chef Josh Horrigan of The Chefs Academy Serves 4 Note: At least a day ahead, begin by making corn stock and freezing it. INGREDIENTS For the corn stock 4 fresh corn cobs (reserve kernels cut from cob for risotto) 4 cups (0.9 l) water 1 stalk celery, trimmed and diced small 1 carrot, peeled and diced small 1 onion, peeled and diced small 2 bay leaves For the risotto 1-1/2 cups (315 g) arborio rice 1/2 cup (75 g) chopped onion 1/2 cup (120 ml) dry white wine 4 tablespoons (60 ml) grated parmesan cheese 2 tablespoons (30 ml) … Read More

Sweet Corn Cheesecake Sous Vide

with Cornmeal Crumble, Corn Caramel and Blueberry Salsa Courtesy of Season 1 MasterChef Winner Whitney Miller Serves 4 INGREDIENTS For the cheesecake 1/4 cup (60 ml) heavy cream 1/2 cup (80 g) fresh sweet corn kernels 1 large whole egg 1/3 cup (63 g) granulated sugar 1 (8 ounce/228 g) package cream cheese, softened 1/4 cup (60ml) sour cream 1/2 tablespoon (7.5 ml) all-purpose flour 1/8 teaspoon (1.25 ml) orange zest For the crumble 1/4 cup (45 g) fine ground cornmeal 2 tablespoons (30ml) granulated sugar pinch sea salt pinch powdered ginger 1-1/2 tablespoons (21 g) cold unsalted butter, cubed … Read More

Poached Salmon Sous Vide

Courtesy of Sally MacColl of svkitchen.comServes 4   INGREDIENTS For the salmon 4 (6 ounce/170 g) salmon fillets, 1 inch (2.5 cm) thick, pin bones removed Kosher or sea salt 4 thin leek slices, white part only 4 thin lemon slices 4 fresh dill sprigs 12 whole peppercorns 2 cups (480 ml) fish stock or bottled clam juice 1 cup (240 ml) dry white wine 4 large butter lettuce leaves (for plating) Lemon Mayonnaise (recipe follows) For the lemon mayonnaise 1 cup (240 ml) good quality, store-bought mayonnaise 2 tablespoons (30 ml) fresh lemon juice 2 teaspoons (10 ml) grated … Read More