Gourmet

…with Potato Velloute and Glazed Cipollini Onions
Courtesy of Chef Sandra Rosy Lotti (Toscana Saporita – A Tuscan Cookery School)
Serves 4

INGREDIENTS

• 1 pound (450 g) pork belly with rind
• salt and freshly ground black pepper to taste
• 1 tablespoon (15 ml) extra virgin olive oil
• 1 teaspoon (5 ml) fresh rosemary leaves
• 1 teaspoon (5 ml) fresh sage, roughly chopped

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 147F/64C.
2. In a bowl, mix together all seasoning ingredients and rub onto the pork belly until evenly distributed.
3. Put the pork belly into a cooking pouch and vacuum seal.
4. Submerge the pouch in the water oven to cook for at least 18 hours and up to 24 hours is even better!
5. Remove from pouch and portion the pork belly into four 1-inch (2.5-cm) thick slices.
6. On the stovetop, brush a heavy cast iron skillet lightly with extra virgin olive oil and heat on high. Sear the belly, rind side down, until golden and crunchy.

Potato Velloute
(Note: this accompaniment is not prepared sous vide.)

INGREDIENTS

• 3 tablespoons (45 ml) extra virgin olive oil
• 1 medium white onion, peeled and finely julienned
• 3 medium potatoes, peeled and chopped
• 1/2 cup (120 ml) dry white wine
• 2 cups (480 ml) beef broth
• salt and pepper to taste

DIRECTIONS

1. Heat the oil in a medium heavy gauge pot on low heat; add the onion and cook until soft, stirring for about 6 to 8 minutes.
2. Add the potatoes and stir to coat well. Cook for 5 minutes.
3. Add the white wine and let it evaporate.
4. Add the broth and keep cooking until the potatoes are fork tender.
5. Season with salt and pepper and then puree with immersion blender (or transfer to a jar blender or food processor and puree).

Balsamic Pan-seared Cipollini Onions
(Note: This accompaniment is not prepared sous vide.)

INGREDIENTS

• 12 cipollini onions, peeled
• 4 tablespoons (60 ml) extra virgin olive oil
• salt and pepper to taste
• 1/2 cup (120 ml) white wine vinegar
• 1 tablespoon (15 ml) sugar
• 2 1/2 cups (600 ml) wate
• To finish the onions
• 1 tablespoon (15 ml) extra virgin olive oil
• 1 tablespoon (15 ml) balsamic vinegar

DIRECTIONS

1. Heat the oil and saute the onions until lightly golden, approx 5 minutes, stirring frequently.
2. Season to taste with salt and pepper; add vinegar and sugar and cook for 5 minutes or until vinegar has evaporated.
3. Pour in water and cover; lower the heat and let cook until fork tender.
4. Heat a heavy skillet on medium high and pan sear the onions with the olive oil and balsamic until lightly brown and glossy.

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 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.

…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.

…with beetroot meringue, toasted walnuts, and maple dressing
Courtesy of Jack Lucas (MasterChef UK winner)
Serves: 4
Note: This recipe combines sous vide technique with traditional methods.

INGREDIENTS

For the beetroot

• 1 bunch (medium) red beets/beetroots, scrubbed and trimmed
• 1 bunch (medium) yellow beets/beetroots, scrubbed and trimmed
• 1 bunch small radishes
• 10 ounces (300 g) assorted salad leaves, including rocket, baby spinach
• 2/3 cup (75 g) walnuts, lightly toasted in the oven

For the dressing

• 2 ½ tablespoons (40 ml) sherry vinegar
• 5 tablespoons (80 ml) Canadian maple syrup
• Salt and pepper, to taste
• 2/3 cup (160 ml) rapeseed oil

For the beignets

• 2 pots (4 ounces/115 g) soft goats cheese
• 3 tablespoons + 1 teaspoon (50 ml) double cream
• 2 eggs
• 2/3 cup (100 g) flour, for dusting
• 2 cups (150 g) fresh bread crumbs, for rolling

For the meringue

• 4 egg whites
• 1 cup (200 g) sugar
• ¼ cup (60 ml) beet/beetroot juice

For garnishing

• Additional walnuts, lightly toasted

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 180F/82C, the traditional oven to 150F/65C (or ‘warm’) and a deep fat fryer to 325F/160 C.
2. Wash and peel the red and yellow beets/beetroots. Set one beet of each color aside for later use. Cut the remaining beets roughly 8 wedges.
3. Separate the red and yellow beet/beetroot wedges, putting them in a single layer into separate cooking pouches, with a little oil, salt, and pepper; vacuum seal the pouches.
4. Submerge the pouches in the water oven to cook for 1 hour, until tender.

Meanwhile, prepare the remaining elements

1. Make the dressing: put the vinegar, syrup, salt and pepper into a bowl. Add the olive oil in a slow steady stream, while blending with a stick blender or whisking vigorously, to emulsify. Set aside.
2. Slice the reserved beets/beetroots and radishes into thin slices on a mandolin. Put the slices into a cooking pouch with about 1 tablespoon (15 ml) of the dressing and seal under full pressure, using the Normal and Moist settings on a suction sealer. Take care that the dressing does not flow into the sealing chamber. Manually force the seal with Seal Only function, if needed. Set aside. (These are not cooked, just compressed raw.)
3. Make the beet/beetroot meringues:
   1. In a bowl, with an electric mixer, beat the egg whites until they form stiff peaks.
   2. With the mixer still running, gradually add in the sugar and continue to beat until all is mixed in. Still beating, add the beetroot juice.
   3. Transfer the pink mixture into a piping bag and pipe onto a parchment-lined baking sheet in small semi-circular domes.
   4. Put the baking sheet into the warm oven for 3 hours until the meringues are cooked through and crisp.
4. Make the beignets:
   1. In a bowl, beat the cream into the goat’s cheese, mixing until smooth.
   2. Transfer to a piping bag and pipe onto a parchment-lined baking sheet in thick 1-1/2 inch (3 cm) long cylinders.
   3. Put the cylinders into the freezer to firm up for about an hour or two.
   4. Put the flour and the bread crumbs into separate shallow bowl. In a third shallow bowl, beat the eggs with some water to make a wash.
   5. Remove the cylinders the freezer and dust them with the flour.
   6. Dip each dusted cylinder in the egg wash to coat and roll in the breadcrumbs to cover.
   7. When ready to assemble the salads, deep fry the goat’s cheese cylinders in the deep fryer until golden (step 3 below). Transfer to paper towel (kitchen paper) to drain and plate.

To assemble the salad

1. Lightly dress salad leaves in a large mixing bowl with some of the maple dressing.
2. Add the cooked beetroot, the compressed ‘raw’ slices, and the toasted walnuts; toss to combine.
3. Divide the dressed salad among four plates.
4. Put deep-fried beignets and beetroot meringues on top of each portion.
5. Drizzle a little more dressing over the salad, scatter a few toasted walnuts on top, and tuck in!

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)

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.

…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.

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.

Serves 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.

…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.

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.

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
• 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.