Ethnic

Makes about 2 cups (480 ml)

INGREDIENTS

• 2 onions, peeled and diced
• 2 green bell peppers, stemmed, seeded, and diced
• 3/4 cup (180 ml) olive oil
• ¼ teaspoon (1.25 ml) salt
• 1/8 teaspoon (0.6 ml) ground black pepper
• ½ cup (240 ml) white vinegar

DIRECTIONS

1. Fill and preheat the water oven to 183F/84C.
2. Put all ingredients into a small zip-closure cooking pouch and 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 at least 45 minutes and up to 2 hours.
4. Remove from the water bath and allow the pouch to cool enough to handle.
5. Using your hands, crush the sauce through the pouch to a slightly chunky consistency.
6. Open the pouch, stir in the vinegar, and serve as an accompaniment to roasted or grill meat, fish, poultry, or vegetables.

Courtesy of Camille Koppenberg (Camille in the Kitchen)
Serves 2 as a meal, 4 as an appetizer

INGREDIENTS
For the chicken

• 1 chicken breast
• salt and pepper
• a few sprigs fresh cilantro

For the peanut sauce

• ¼ cup (45 g) peanut butter
• 2 tablespoons (30 ml) rice wine vinegar
• ½ tablespoon (7.5 ml) soy sauce
• ½ tablespoon (7.5 ml) agave nectar
• ¼ teaspoon (1.25 ml) sesame oil
• ½ tablespoon (7.5 ml) sambal oelek chili paste (if available, or Sriracha)

For the spring roll assembly

• 1 package rice wrappers
• thinly sliced sous vide chicken breast (from above)
• 2 cups (370 g) Quinoa Sushi ‘Rice’ (recipe follows)
• ½ avocado, peeled, seeded, and sliced thinly
• ½ cucumber, peeled (if desired), seeded, and sliced into matchsticks
• 2 small carrots, peeled and sliced into matchsticks,
• 2 green onions, trimmed and chopped (about ¼ cup/57 g)
• ½ cup (20 g) chopped fresh cilantro

DIRECTIONS

1. Fill and preheat the SousVide Supreme water bath to 140F/60C.
2. Liberally season the chicken breast with salt and pepper.
3. Put the breast into a cooking pouch along with a few sprigs of cilantro and vacuum seal
4. Submerge the pouch in the water bath to cook for 1½ hours.
5. Remove the chicken and submerge the pouch in ice water to quick chill and refrigerate for at least 2 hours or overnight.
6. When ready to assemble the spring rolls, make the peanut sauce in a small bowl, by whisking together the sauce ingredients. If too thick add water and if too thin add more peanut butter. Set aside.
7. Assemble the spring rolls:
   1. Prepare your work area by laying down a damp tea towel
   2. Line a baking pan with wet paper towels (to receive the spring rolls)
   3. Pour warm water into a pie pan or shallow bowl (large enough to lay a rice wrapper flat)
   4. Dip a rice wrapper into the warm water, leaving just long enough to soften (about 1 minute).
   5. Lay the softened wrapper flat on the damp tea towel
   6. in the middle of the wrapper  center two slices of avocado and top with two pieces of sliced chicken. Top these with a spoon of quinoa, and the cucumber, carrot, green onions and cilantro.
   7. Fold the sides over the filling and roll the wrapper like a burrito, gently, but tightly. (If you rip the wrapper, it’s ok! You can double wrap.)
8. Serve the spring rolls with the peanut sauce for dipping.

Alternative: If you don’t want rolls, you can also make a delicious Chicken Quinoa Salad. For each serving, simply mound ½ cup (57 g) cooked Quinoa Sushi ‘Rice’ into a bowl, add slices of chicken and avocado, and top with sliced cucumber, green onions, matchstick carrots, and fresh cilantro.

Quinoa Sushi ‘Rice’
Makes about 2 cups (370 g)

INGREDIENTS

• 1 cup (170 g) uncooked quinoa
• 1 ½ cups (360 ml) water
• ¼ teaspoon (1.25 ml) salt
• 1 tablespoon (15 ml) rice wine vinegar
• 1 tablespoon (12 g) sugar

DIRECTIONS

1. Put the quinoa and water into a saucepan on the stovetop over medium high heat and bring to a boil.
2. Reduce heat to simmer, cover, and cook for 15 to 20 minutes, until the quinoa is tender.
3. Dissolve the sugar into the vinegar and stir this mixture into the hot rice.
4. Allow to completely cool for using in spring rolls or in quinoa salad.

Courtesy of Adriana Martin (AdrianasBestRecipes.com)
Makes about 4 cups (960 ml)

INGREDIENTS

• 3 ounces (85 g) small Brazilian chili peppers*, whole
• 2 cups (330 g) fresh pineapple, diced in chunks
• 1 large purple onion, peeled and cut in rounds or juliennes
• 1 teaspoon (5 ml) pickling spice
• 1 teaspoon (5 ml) ground red pepper
• 1 1/2 teaspoons (7.5 ml) ground pink salt (or pickling salt)
• 1/3 cup (80 ml) apple cider vinegar

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 140F/60C.
2. Add all ingredients to a zip closure cooking pouch and use the displacement method (Archimedes’ Principle) to remove the air from the pouch and zip the seal.
3. Submerge in the water oven and cook for 30 minutes.
4. Remove from the water bath and quick chill, submerged in ice water, for 20 minutes. Transfer to a clean glass jar, with a tight fitting lid and refrigerate until ready to use (for up to a week.)

*Typical Brazilian varieties include: pimenta malagueta, cayenne, cumari de pere, arbol, fildalga, biquinho

Courtesy of Adriana Martin (AdrianasBestRecipes.com)
Serves 6

INGREDIENTS

• 2 ounces (57 g) achiote paste
• 1 tablespoon (15 ml) Mexican oregano
• 1 tablespoon (15 ml) Sazon seasoning with cumin, pepper and salt
• 1 cup (240 ml) orange juice
• 1/2 cup (120 ml) apple cider vinegar
• 2 cloves garlic, peeled and chopped
• 1/2 cup (120 ml) olive oil
• 1 pound (.45 kg) boneless pork ribs
• 1/2 purple onion, peeled and cut in rounds
• 1 orange, cut in rounds

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 149F/65C.
2. Meanwhile, make the pibil marinade by whisking together the achiote paste, oregano, Sazon seasoning, and orange juice in a bowl. When the paste is thoroughly dissolved, add the vinegar and whisk to combine.
3. Put the ribs into a large zip-closure cooking pouch; add the marinade, along with the garlic and the olive oil.
4. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
5. Submerge the pouch in the water oven and cook the meat for 24 to 48 hours until tender.
6. Prior to serving, heat a well-oiled grill or grill pan to high heat.
7. Remove the ribs from the pouch and sear on both sides for color and flavor.
8. Serve family style with your favorite vegetables; also delicious paired with sous vide cooked Spicy Pickled Pineapple.

Recipe and photograph courtesy of Adriana Martin (adrianasbestrecipes.com)
Serves 2

INGREDIENTS

• 2 large eggs*, at room temperature
• 2 corn tostadas
• 2 tablespoons (30 ml) cooked black beans, warmed
• 2 teaspoons (10 ml) salsa taquera, chile de arbol, or salsa verde sauce
• 2 sprigs cilantro, chopped
• 2 teaspoons (10 g) crumbled queso fresco

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 162F/72C for quick cooking the eggs (or to 147F/64C for the 60 to 90 minute method.)
2. When the bath has reached temperature, gently drop in the eggs –in their shells–directly into the water oven (no need to vacuum seal them.)
3. If you are quick cooking the eggs, you must time them exactly, so set the timer for 15 minutes and remove them promptly. ( Have your tostada ingredients ready to plate!) If you are slow cooking them, any time after 60 minutes will work. They can stay for much longer, if needed.
4. Once the quick cooked eggs are ready (if you are ready to plate immediately) take them out of the SousVide Supreme water oven and submerge them in cold water for a few minutes to stop the cooking process. Set aside for plating. (If using the slow cooked method at 147F/64C, you can leave them in the water bath until you are ready to plate, as they will not overcook at that temperature.)
5. To build the egg tostadas is very easy:
   1. Put a tostada on each plate, top with 1 tablespoon of warm black beans, and spread the beans out.
   2. Carefully break the egg and gently open it on top of the beans.
   3. Drizzle with your favorite Mexican sauce.
   4. Finish the egg tostadas with chopped cilantro and crumbles of queso fresco, because a tostada without cheese isn’t a tostada, enjoy!

*Sous vide cooking of eggs depends on the circumference of the egg. This recipe’s timing is based on average ‘large’ hens eggs. If using other than large hen eggs, please see our Time and Temperature chart for properly timing egg cooking.

…with Sweet and Sour Carrot Slaw
Recipe and photo courtesy of Camille Koppenberg (Camille in the Kitchen)

INGREDIENTS

For the pork belly

• 1 slab of uncured pork belly
• salt and pepper

For the Sweet and Sour Carrot Slaw

• 2 cups (200 g) shredded carrot
• 2 tablespoons (30 ml) apple cider vinegar
• 2 tablespoons (30 ml) water
• 1 tablespoon (12 g) sugar
• salt sufficient to cover belly
• ground black pepper to taste

For the Filipino Adobo Sticky Sauce

• ¼ cup (60 ml) apple cider vinegar
• 2 tablespoons (30 ml) soy sauce
• 2 tablespoons (30 ml) water
• 2 tablespoons (30 ml) brown sugar
• 2 teaspoons (10 ml) sriracha
• 1 garlic clove, smashed
• 1 dried bay leaf

For the Steam Buns

• 1 can refrigerated biscuits
• Flour for dusting

For the garnish

• 1 cucumber, thinly sliced
• 1 bunch fresh cilantro, washed

DIRECTIONS

For the pork belly

1. Cover the pork belly with about ½ cup of salt
2. Put into a container and refrigerate for 12 hours
3. After brining for 12 hours, remove the pork belly and rinse with cold water
4. Fill and preheat the SousVide Supreme water oven to 145F/63C.
5. Pat the pork belly dry with paper towels/kitchen paper and season with black pepper
6. Put the pork belly into a cooking pouch and vacuum seal.
7. Submerge the pork belly in the water oven to cook for 36 hours.
8. After 36 hours, remove the pouch and quick chill, submerged in ice water (half ice, half water) for 30 to 40 minutes, then refrigerate for at least 8 hours.

For the slaw

1. Combine all ingredients in a small bowl, cover, and refrigerate until ready to serve.

For the buns

1. Roll each biscuit out on a floured surface
2. Fold each biscuit in half to resemble a half moon and place each on an individual parchment paper square; lightly brush the biscuit with oil.
3. Keep the biscuits covered with a moist paper towel as you go, until ready to steam
4. Prepare your steamer (you can also use the steam function on a rice cooker)
5. Once the steamer is ready, place each biscuit (with the parchment paper still attached) in the steamer. Make sure to leave plenty of space between biscuits, as they will expand quite a bit.
6. Steam for 5 to 10 minutes

For the sauce

1. While the buns are steaming, combine the sauce ingredients in a small pan
2. Bring the sauce to a boil; reduce to simmer and allow the sauce to thicken about 5 to 10 minutes and set aside

To assemble the buns

1. Slice the pork belly thinly (to ¼ to ½ inch/1.5 to 2.5 cm)
2. Heat a pan over medium heat and sear the pork belly in the pan and allow the pork to crisp up on each side
3. Once crispy, transfer each slice to the pan of sticky sauce
4. Gently split a steam bun in half with the back of a spoon, add 1 or 2 pork belly slices to each. Top each with a couple of slices of cucumber, a couple of spoons of carrot slaw, and some cilantro.

Courtesy 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.

Courtesy 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.

Courtesy 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.

Courtesy of Chef Sam Hussain (caferickshaw.com)
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

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.

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 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.

Courtesy of Chef Sam Hussain (caférickshaw.com)
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 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.