New

Courtesy of Jana Seitzer (MerlotMommy.com)
Serves 4 to 6

INGREDIENTS

• 3 1/2 cups (840 ml) skim milk*
• 2 cups (420 g) Arborio rice
• ½ teaspoon (2.5 ml) cardamom
• 1 tablespoon (15 ml) pure vanilla extrac
• ½ cup (130 g) fresh, frozen, or canned dark sweet cherries
• 1 tablespoon (15 ml) vanilla sugar for finishing, optional*

DIRECTIONS

1. Fill and preheat the Sous Vide Supreme water oven to 180F/82C.
2. Put all ingredients into a large zip-closure cooking pouch and stir to combine. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
3. Submerge the pouch in the water oven and cook for 2 hours.
4. Remove and open the pouch, stir the ingredients, and portion into individual serving bowls.
5. Sprinkle a little vanilla sugar (optional) on each serving, if you like your rice pudding sweeter.

*This particular recipe was about the flavors and spices, not sweetness. Also, if you like your rice pudding on the very wet side, I would add about another 1/2 cup of milk or water to this recipe.

Recipe and photo courtesy of Jana Seitzer (MerlotMommy.com)
Serves 4 to 6

INGREDIENTS

• 3 cups (720 ml) skim milk
• 2 tablespoons (28 g) butter
• 2 cups (420 g) Arborio rice
• 1/2 cup (75 g) golden raisins
• 1/2 cup (120 ml) maple syrup
• 2 teaspoons (10 ml) ground cinnamon
• 1/2 teaspoon (2.5 ml) ground ginger
• Additional ground cinnamon or cinnamon sugar, for serving, optional

DIRECTIONS

1. Fill and preheat the Sous Vide Supreme water oven to 140F/60C.
2. Put all ingredients into a large zip-closure cooking pouch and stir to combine. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
3. Submerge the pouch in the water over and cook for 2 hours.
4. Remove and open the pouch and stir ingredients to fluff. Portion the pudding into individual serving bowls, sprinkle a touch of cinnamon over each bowl, if desired, and serve warm.

Courtesy of Chef Elise Wiggins (Panzano, Denver, CO)
Serves 4

Note: This recipe requires preparation to begin 3 days before you plan to serve.

INGREDIENTS

• 2 lamb shanks
• olive oil, as needed
• salt, to taste
• pepper, to taste
• 4 sprigs thyme
• ¼ cup (60 ml) veal demi glace
• 2 eggs, slightly beaten with a tablespoon of water
• all-purpose flour, as needed for dusting prior to breading.
• 1 cup (120 g) panko bread crumbs
• 1 recipe Italian Salsa Verde, for serving (recipe follows)

DIRECTIONS

1.  Fill and preheat the SousVide Supreme water oven to 144F/62C.
2. Rub shanks with oil and season with salt and pepper.
3. Put shanks into a large cooking pouch, put a couple of thyme sprigs on top of each one and, vacuum seal.
4. Submerge the pouch(es) in the water oven to cook for 2 days.
5. Remove the shanks from the pouches and reserve the pouch juices.
6. Pull meat off the bones and set aside.
7. On the stovetop, in a saucepan, simmer the pouch juices until slightly thickened. Skim and discard the foam that accumulates as your reduce.
8. Transfer the reduction to a clean sauce pot and add the veal demi glace; reduce over medium low heat until the sauce is nape (ie until the sauce will coat the back of a spoon).
9. Add the lamb meat to the sauce and mix meat and sauce together well. Adjust seasoning with salt and pepper.
10. Using an ounce/gram scale, weigh the meat and divide into 4 equal portions.
11. Put a portion onto a piece of plastic wrap/cling film and roll meat into a tight cylinder. Repeat until all meat portions are rolled. Refrigerate overnight.
12. When ready to finish, heat high-smoke point oil to 330F/165C in a deep fryer
13. Bread the lamb croquettes as follows:
    1. Remove the plastic wrap from the lamb cylinders
    2. Put the flour, egg wash, and panko crumbs into three separate shallow bowls
    3. Roll the lamb cylinders first in flour, gently patting off the excess, then in the egg wash, then completely cover in the panko.
14. Fry until golden.  Drain on paper towels/kitchen paper and serve with Italian Salsa Verde and your favorite sides, such as roasted root vegetables.

Italian Salsa VerdeItalian Salsa Verde
Makes: About 1 to 1 ½ cups (240 to 360 ml)

INGREDIENTS

• 6 medium cloves garlic, unpeeled
• 1 cup (40 g) coarsely chopped fresh parsley
• 4 anchovy fillets ( oil pressed out with paper towels/kitchen paper)
• 2 tablespoons chopped fresh basil
• 1 tablespoon (15 ml) chopped fresh tarragon
• 1 tablespoon (15 ml) finely grated lemon zest
• 1 /2 cup (120 ml) 3gg yolks
• 2/3 cup (160 ml) extra-virgin olive oil
• 1/4 teaspoon (1.25 ml) salt
• Freshly ground pepper to taste

DIRECTIONS

1. Put the garlic into a small saucepan and cover with 1/2 inch (1 cm) of cold water.
2. Bring to a boil over high heat, and as soon as the water boils, drain, add 1/2 inch (1 cm) of fresh water to the pan and bring to a boil again. Drain and rinse under cold water until cool enough to handle. Peel and coarsely chop.
3. Put the garlic, parsley, anchovies, basil, tarragon, and lemon zest into a food processor or blender. Add the egg yolks.
4. Turn the blender on and, with the motor running, slowly add oil until just blended. The sauce should still have a little texture.
5. Season with salt and pepper, to taste.

Courtesy greatbritishchefs.com

Adapted recipe courtesy of Chef Ollie Moore, GreatBritishChefs.com
Serves 6

INGREDIENTS

For the leg meat

• 8 duck legs
• 8 tablespoons (120 ml) duck fat
• high smoke point oil, for deep frying

For the eggs

• 6 duck eggs

For the spring onion puree

• 2 tablespoons (30 ml) pomace oil
• Spanish onions, peeled and finely sliced
• 10 ounces (300 ml) double cream
• 6 bunches spring (green) onions, washed and thinly sliced
• salt

For the cucumber spaghetti

• 1 cucumber
• 2 teaspoons (10g) dark soya sauce
• 2 teaspoons (10g) balsamic vinegar, good quality
• 1 teaspoon (5g) fresh ginger, finely grated
• 1 garlic clove, peeled and finely grated
• sesame oil, to taste

For the duck dressing

• 8 ounces (240 g) ketchup
• ¼ cup (60 g) honey
• 2 oranges, for juice only
• ¼ cup (60 g) dark soya sauce
• ¼ cup (60 g) oyster sauce
• sesame oil to taste

For the pancake crumb

• 3 sheets feuille de brick pastry, torn in small pieces
• salt

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 180F/82C.
2. Put the duck legs into large cooking pouches (4 to a pouch), add the duck fat, and vacuum seal.
3. Submerge in the water oven to cook for 12 hours.
4. Remove the legs from the pouches and drain on paper towels/kitchen paper to remove any excess fat.
5. Pick the meat from the bone while still slightly warm, removing any sinew or bone. Shred the meat into thin strips, cover and set aside until needed.
6. Reduce the water oven temperature to 147F/64C, adding ice or cool water to facilitate the drop. Once at temperature, gently drop the duck eggs, in their shells, into the water oven to cook for 70 minutes. (If you need to hold the eggs longer than 70 minutes before serving, drop the water temperature after 70 minutes to 143F/62C and they can hold for hours.)
7. Meanwhile, prepare the onion puree:
   1. Pour a thin film of pomace oil into a saucepan over medium heat on the stovetop.
   2. Add the Spanish onions and a pinch of salt and sweat for 4 to 5 minutes until they are soft and translucent.
   3. Add the cream; increase the heat and bring to a boil.
   4. Add the spring onions and continue to cook, stirring, until tender, about 2 to 3 minutes.
   5. Transfer the onion mixture to a blender and puree until smooth. Transfer puree to a bowl over ice and stir to chill (to maintain the light green color). Refrigerate until needed.
8. Prepare the cucumber spaghetti:
   1. Peel and deseed the cucumber and slice into very thin strips and julienne, to make long spaghetti-like strands (or use the julienne-blade of a peeler, if you have one.) Set aside to dress just prior to serving.
   2. In a bowl prepare the dressing, by combining all remaining cucumber spaghetti ingredient in a bowl. Set aside for serving.
9. In a separate small bowl, whisk together all ingredients for the duck dressing and set aside until ready to serve.
10. When ready to finish, heat the oil in a deep fryer to F/180C and when hot, lower the shredded duck leg meat, in small batches, and fry until crispy. Remove and drain on paper towels/kitchen paper.
11. Fry the pastry pieces in the same oil to make the pancake crumb. Remove fro the oil as soon as it stops bubbling, then drain, and lightly season with salt.
12. To serve:
    1. Warm the spring onion puree and spoon it onto the plates.
    2. Dress the warm crispy duck meat with some of the dressing and center a mount on each plate.
    3. Carefully crack open a duck egg on top of the meat.
    4. Add the dressed cucumber spaghetti, pancake crumb, and give a final drizzle of duck dressing before serving

Courtesy of Chef Steps 

Watch the video

Photo Courtesy of Chef Steps

Serves 2

INGREDIENTS

• 12 oysters in their shells, very fresh (unopened and smelling of the sea)
• Champagne Mignonette Sauce, below (or your favorite) for serving

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 140F/60C.
2. Gently drop the oysters into the water oven and allow them to remain for 7 1/2  minutes for large ones and 5 1/2  minutes for small or medium ones. (Note: This process does not cook the oysters. They will still be raw. It simply firms them–which can better please some palates–and makes them easier to shuck.)
3. Immediately transfer the oysters to an ice water bath (half ice, half water) to quick chill.
4. Keep cold until serving. Serve on ice with Champagne Mignonette Sauce (recipe follows) or your favorite sauce.

Champagne Mignonette Sauce
Makes enough for 12 oysters

INGREDIENTS

• ¼ cup (60 ml) champagne vinegar
• ¼ teaspoon (1.25 ml) good balsamic vinegar
• 1 tablespoon (15 g) minced shallot
• Freshly cracked black pepper

DIRECTIONS

1. In a small bowl, whisk together all ingredients
2. Let sit for several minutes and drizzle over the oysters.

Courtesy of Rachael Yerkes (EazyPeazyMeals)
Serves 2 to 4

INGREDIENTS

• 2 chicken breasts (boneless and skinless)
• Salt and pepper to taste
• Fresh salad greens for plating
• 1 can corn, drained
• 1 can black beans, drained
• 1 tomato, diced
• Creamy Tomatillo Dressing (recipe follows)

For the Southwestern Sauce

• 1 chipotle chili in adobo sauce
• 1 teaspoon (5 ml) minced garlic
• 1 tablespoon (15 ml) white wine vinegar
• A squeeze of fresh lime juice
• ½ tablespoon (7.5 ml) honey
• 1 tablespoon (15 ml) nonfat plain Greek yogurt or sour cream
• 1 teaspoon (5ml) paprika
• 1 teaspoon (5 ml) cumin
• ¼ teaspoon (1.25 ml) coriander

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 140F/60C (or your preferred temperature for chicken breast.)
2. Dice the chicken breasts to about ½ inch (2.5 cm) and season with salt and pepper.
3. Put all the sauce ingredients into a blender or food processor and puree until smooth. (You can mix by hand, but be sure to chop the chipotle very finely first.)
4. Toss the uncooked chicken in the sauce, put into a cooking pouch, and vacuum seal on Moist setting, if available. Take care not to pull the sauce into the sealing chamber by forcing the seal if needed.
5. Submerge the pouch to cook for approximately 1 hr (but no more than 4 hours)
6. Meanwhile, make the dressing (recipe below).
7. Remove the chicken and quick chill in the pouch, submerged in an ice water bath (half ice, half water) or enjoy immediately hot.  Serve over a bed of crisp greens, with a mound of corn, black beans, and tomatoes, all drizzled with the Creamy Tomatillo Buttermilk Ranch dressing. Alternatively, serve as a sandwich or wrap.

Creamy Tomatillo Buttermilk Ranch Dressing

INGREDIENTS

• 1¾ cups (211 g) sour cream
• 1 tomatillo, paper husk removed
• ½ jalapeño, stemmed and seeded
• ½ cup (120 ml) buttermilk
• 1 teaspoon (5 ml) chili powder
• 1 teaspoon (5 ml) cumin
• 1 teaspoon (5 ml) dried coriander
• ½ bunch (about ¾ cup/30 g) cilantro, divided use
• 1 tablespoon (15 ml) lime juice
• 1 teaspoon (5 ml) dried chives
• 1 teaspoon (5 ml) minced garlic

DIRECTIONS

1. Put all ingredients into the blender (reserving half the cilantro)
2. Blend until smooth.
3. Add the remaining cilantro and pulse just a few times to maintain some visible green bits or finely chop it by hand and stir it in.

…and toasted farro, escarole, and caramelized onions

Courtesy of Chef Josh Thomsen, Executive Chef Eau Palm Beach Resort and Spa
serves 4

INGREDIENTS

• 2 (8-ounce/ 230 g each) duck breasts
• Freshly ground black pepper, to taste
• 4 sprigs thyme, divided use
• Kosher salt, to taste
• 1 tablespoon (30 ml) extra virgin olive oil
• 1 cup (240 ml volume) julienne red onions
• 1 tablespoon (15 ml) brown sugar
• 1 clove garlic, peeled and smashed
• 3 heads baby escarole, cut and washed
• 1 cup (240 ml volume) cooked farro (recipe follows)
• 1 teaspoon (5 g) shallots, minced
• 1 tablespoon (2.5 g) chopped parsley
• 1⁄2 tablespoon (1.25 g) fresh thyme leaves, picked
• Blackberry jam for plating (recipe below)

For the blackberry jam

• 1 1/4 pounds (570 g) fresh blackberries
• 3/4 cup (145 g) granulated sugar
• 1/2 lemon or lime, for juice

DIRECTIONS

1. Prepare the blackberry jam, caramelize the onions, and cook the farro (recipe follows) in advance.
   1. For the jam
      1. Rinse the berries in cool water, put into a bowl, and toss in the sugar. Cover and macerate overnight in the refrigerator.
      2. Put the berries into a large saute pan and warm them over medium heat until softened.
      3. Press the berries through a fine mesh sieve or food mill to remove the seeds.
      4. Put the berry puree back into the saute pan and heat, over medium heat, until thickened. Hold warm for plating.
   2. For the onions
      1. Heat 1 tablespoon of high smoke point oil in a saute pan over medium high heat.
      2. Add the onions in an even layer and sprinkle on the brown sugar.
      3. Cook, stirring occasionally, until the onions are brown and limp.  Set aside or refrigerate if not using right away.
2. Fill and preheat the SousVide Supreme water oven 132F/ 55C.
3. Season duck breasts lightly with freshly milled black pepper and put into a cooking pouch; top each breast with a sprig of thyme and vacuum seal.
4. Submerge in the water oven to cook for at least 30 minutes (and up to 2 hours.)
5. Meanwhile, prepare the Farro and Vegetables (recipe follows)
6. When ready to serve, remove breasts from the pouch; save the pouch liquid.
7. Pat the breasts dry with paper towel/kitchen paper and season with kosher salt.
8. On the traditional stovetop, heat a sauté pan over medium heat and add olive oil, smashed garlic clove, and the remaining thyme sprigs. When the oil just starts to smoke, reduce heat to low.
9. Add duck breasts, skin side down, to pan and cook slowly for about 7 minutes to render the fat (pour off excess fat from pan during cooking). Flip the breasts over and cook for 1 minute more.
10. Remove breasts from the pan and allow to rest. Reserve warm, while you make the sauce. Slice for serving.
11. Pour off any oil left in pan and put it back on medium high heat. When hot add in escarole to slightly wilt and caramelize. Add the reserved pouch liquid, caramelized onions, farro, garlic, and shallots and cook until warmed through.  Finish with parsley and thyme. Keep warm for plating.

To Serve

1. Streak the blackberry sauce across the plate.
2. Put a small pile of the escarole/farro mixture to the side of the puree (so you can show off the jam).
3. Placed sliced duck over the vegetables.
4. Sprinkle fresh thyme leaves over the duck.

Farro
INGREDIENTS

3/4 cup (142 g) farro
1 tablespoon (15 ml) olive oil
1/2 stalk celery, trimmed and finely diced
1/2 carrot, peeled and finely diced
1/4 turnip, peeled and finely diced
2 cups (480 ml) duck or chicken stock (or water)
1 teaspoon (5 ml) salt

DIRECTIONS
1. In a saute pan on the stove top over medium high heat, lightly toast the farro.
2. Add the oil and the celery, carrot, turnip and saute until slightly softened.
3. Add the water and salt and bring to a boil, reduce heat, cover, and let simmer for 30 minutes, until most of the liquid is absorbed.
4. Fluff with a fork.

… served with Parsley Root Puree and Cranberry Pears
Courtesy of Marthe Nilssen, SousVide Supreme customer Norway
Serves 4

INGREDIENTS

For the deer

• 1 to 1 ½ pounds (600 g) roe deer filet
• Salt and pepper to taste
• 4 tablespoons (56 g) butter, divided use
• 2 to 3 sprigs fresh thyme
• 1 to 2 cloves roasted garlic

For the sauce

• 2 tablespoons (28 g) butter
• 2 tablespoons (15 g) flour
• /3 cup (80 ml) beef stock
• 1/3 cup (80 ml) port wine
• 1/3 cup (80 ml) heavy cream
• Salt and pepper to taste

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 130F/54C (or your preferred temperature for game)
2. Season the meat with salt and pepper to taste.
3. Put the meat into a large cooking pouch, add the garlic, thyme, and half the butter and vacuum seal.
4. Submerge the pouch in the water oven to cook for 4 hours (or up to 8.)
5. When ready to finish and serve, heat the remaining butter to foaming in a skillet on the stovetop over medium high heat.
6. Remove the meat from the pouch, pat dry with paper towels/kitchen paper, and sear it in the butter a few minutes until it gets a savory brown crust.
7. Let the meat rest for 15 minutes, covered, and meanwhile make the Port Wine Sauce in the skillet:
   1. Melt the butter in the skillet and whisk in the flour, stirring until it begins to brown.
   2. Whisk in the stock and wine, scraping all the brown bits from the pan.
   3. Whisk in the cream and continue to cook until the sauce has reduced by about half.
   4. Season with salt and pepper to taste.
8. Slice the meat and plate, drizzled with the sauce.
9. Serve with Parsley Root Puree and Cranberry Pears (recipes follow) or your favorite side dishes.

.
Parsleyroot Puree
Serves 4

INGREDIENTS

• 1 pound (400 g) parsleyroot, well-washed, peeled, and diced
• 3 tablespoons (42 g) butter
• 1 ounce (30 ml) heavy cream or half and half
• 1 tablespoon (15 ml) lemon juice
• Salt and pepper to taste

DIRECTIONS

1. In a saucepan on the stovetop, melt the butter; add the parsley root and cook for a few minutes until it begins to brown.
2. Add enough water to just cover and continue to cook over medium heat until almost dry.
3. Add the cream or half and half to the parsley root and cook until it’s almost tender and the cream has thickened.
4. Put the cooked mixture, lemon juice, salt and pepper into a blender and puree until smooth.
5. Serve.

To cook sous vide instead:

1. Fill and preheat the SousVide Supreme water oven to 185F/85C.
2. Vacuum seal the parsley root, butter, salt, and pepper in a cooking pouch and submerge in the water oven to cook for 30 to 40 minutes.
3. Open the pouch and transfer the cooked parsley root and liquid to a blender or food processor.
4. Add the cream and lemon juice blend until smooth.
5. Serve.

Cranberry Pears
Serves 4

INGREDIENTS

• 1 ounce (30 ml) water
• 3 tablespoons (45 ml) cranberry jam
• 2 tablespoons (?g) sugar
• ½ teaspoon (2.5 ml) salt
• 2 rinsed pears, peeled, cored, and halved

DIRECTIONS

1. In a pan on the stovetop over medium heat, whisk together the water, cranberry jam, sugar and salt.
2. Add the pears and cook tender, about 30 minutes.

To cook the pears sous vide, instead:

1. Fill and preheat the SousVide Supreme water oven to 185F/85C.
2. In a small bowl, whisk the jam, sugar, and salt together with just enough of the water to make a thick sauce.
3. Put the pear halves and the sauce into a cooking pouch and massage through the pouch to coat.
4. Vacuum seal, using the Moist setting, if available, and taking care not to let the sauce be pulled into the sealing chamber by forcing the seal with Seal Only as it begins to climb the pouch.
5. Submerge in the water oven (along with the parsley root) to cook for 40 minutes to an hour.
6. Serve.

…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.

Recipe and photo courtesy of Liz Harris (Floating Kitchen)
Serves 4 to 6

INGREDIENTS

For the lamb

• 1 cup (240 ml) warm coffee
• 1/4 cup (150 g) brown sugar, packed
• 1/4 cup (120 ml) balsamic vinegar
• 2 cups (480 ml) pomegranate juice
• 2 racks (about 1 pound/0.9 kg each) of lamb, frenched
• Salt and pepper
• 2 sprigs fresh rosemary
• 1 tablespoon (14 g) butter

DIRECTIONS

1. At least 4 hours or up to overnight in advance, marinate the lamb.
   1. In a medium bowl combine the warm coffee and the brown sugar, stirring until the brown sugar is dissolved.
   2. Stir in the balsamic vinegar and the pomegranate juice.
   3. Remove 1 cup of the marinade and reserve it for later (cover and store it in your refrigerator).
   4. Add the two racks of lamb to a large zip-closure bag and pour the remaining marinade over the lamb. Seal the bag and refrigerate the lamb with the marinade for at least 4 hours or up to overnight.
2. When you are ready to cook the lamb, fill and preheat the SousVide Supreme water oven to 132F/55.5C.
3. Remove the racks of lamb from the marinade and pat them dry with paper towels/kitchen paper. Discard the marinade.
4. Season the racks well with salt and pepper on all sides.
5. Put the racks into separate large (gallon/3.8 liter) cooking pouches. Add a sprig of fresh rosemary to each pouch and vacuum seal,
6. Submerge the pouches in the water oven to cook for 2 hours.
7. When the lamb has almost finished cooking, pre-heat the broiler and make the sauce.
8. For the sauce:
   1. Put the reserved marinade into a skillet over medium heat on the stovetop and bring to a low boil. Cook, stirring occasionally, for about 5 minutes, or until it’s reduced to about 1/3 its volume. Don’t reduce it much further than that or it will become too sticky.
   2. Remove the skillet from the heat and whisk in the butter and 1/8 tsp (1.25 ml) salt. Set aside.
9. Preheat the broiler to high heat.
10. Remove the cooking pouches from the water oven and the lamb from the pouches. Put the racks onto a broiler-safe pan and sear under the broiler for 1 to 2 minutes per side, or until the surface of the lamb is nicely browned.
11. Transfer the lamb from the broiler to the sauce in the skillet, turning to coat.
12. Slice the racks into single or double chops and serve immediately. Pass extra sauce.

…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.