Pan-seared Pork Belly
…with Potato Velloute and Glazed Cipollini Onions Courtesy of Chef Sandra Rosy Lotti (Toscana Saporita – A Tuscan Cookery School) Serves 4 INGREDIENTS 1 pound …
Slow Cooked Duck Egg with Peking Style Leg Meat
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 …
Grilled Chicken Breast with Szechuan Yellow Bean Sauce
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 …
Confit Duck Salad – Chef Koj
…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 …
Beetroot Salad with Goat’s Cheese Beignet
…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 …
Wagyu Beef Tenderloin and Green Beans
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 …
Indiana Duck with Country Ham Bourbon Demi-glace
…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 …
Venison with Golden Beets and Elderflowers
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 …
Escargot Sous Vide
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* …
Grass-fed Beef Tenderloin Steaks with Morel Cream
…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 …
20-Hour Sous Vide Oxtail Stew on Creamy Mustard Mash
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 …
Chef Raymond Blanc’s “Grilled” Turbot
With Caramelised Fennel and Red Wine Sauce Courtesy of Chef Raymond Blanc Serves 4 INGREDIENTS For the turbot 4 (5 ounce/150g) turbot steaks, cut through …
Sous Vide Black Pepper and Port Foie Gras
Courtesy of Chef Sean Heather Serves 4 to 6 1 lobe (400 – 500 g) foie gras 1 tablespoon (16 g) kosher salt 1 ½ …
Maple Soy Cured Sous Vide Salmon Belly
Courtesy of Stephane Lemangnen (zencancook.com) Serves 4 INGREDIENTS For the cured salmon belly 1 pound (454 g) King salmon belly 1/4 cup (60 ml) dark …
Halibut Beurre Rouge
…with Shaved Asparagus, Morels, and Heirloom Potatoes Courtesy of Chef Phillip Foss, EL Ideas, Chicago, Illinois Serves 4 Cooking time: 20 minutes INGREDIENTS 4 (6 …
Thai Glazed Pork Ribs
with Watermelon Jicama Salsa Watch the Sous Vide Gourmet Cooking Video Series to see how to prepare this dish. Courtesy of Chef Jason Wilson, Crush, Seattle, …
Saffron-scented Halibut
with Tomato Basil Compote and Zucchini Watch the Sous Vide Gourmet Cooking Video Series to see how to prepare this dish. Courtesy of Chef Jason …
Tuscan Rib Eye Steak
With Bacon Potatoes & Balsamic Onions Courtesy of Chef Jason Wilson (Crush, Seattle) Serves 4 Watch the Sous Vide Gourmet Cooking Video Series to see how …
Herb Roasted Pheasant Breast
With Asparagus & Pickled Mushrooms Watch the Sous Vide Gourmet Cooking Video Series to see how to prepare this dish. Courtesy of Chef Jason Wilson, …