Courtesy of John Loydall – Food blog
Serves 2 to 4

INGREDIENTS

For the lamb

• 1 rack of lamb (6 to 8 bones)
• salt and pepper to taste
• 1 bay leaf
• 1 sprig rosemary
• 2 or 3 sprigs thyme

For the vegetables

• 3 carrots, peeled and sliced lengthwise
• 4 shallots, peeled and quartered
• 2 baby leeks, washed well, trimmed, and sliced
• 3 baby cauliflowers, washed well and trimmed
• ½ cup (60 g) dried broad (fava) beans
• ½ cup (60 g) dried flageolet
• 2 radishes, washed well and trimmed
• Leaf lettuces – rocket, mustard, etc
• ½ teaspoon (2.5 ml) each salt and black pepper, or to taste

For the sauce

• 3 cups (720 ml) lamb stock (make your own or buy a good gel or cube)
• 1 onion, peeled and chopped
• 1 stalk celery, trimmed and chopped
• 2 carrots, peeled and chopped
• 1 leek, washed well, trimmed and chopped
• 1 bay leaf
• 2 or 3 sprigs of thyme, stripped for leaves
• 3 star anise pods
• 15 whole black peppercorns
• 3 shallots, peeled and chopped
• 1 tablespoon (15 ml) olive oil
• ½ bottle (375 ml) red wine

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 183F/84C.
2. Put the vegetables (carrots, shallots, leeks, and cauliflower) into a large cooking pouch and vacuum seal.
3. Submerge the vegetables in the water oven to cook for 1 hour.
4. While the vegetables are cooking, start the sauce:

1. In a pan on the stovetop, gently sweat the onion, celery, leek and carrot in a tablespoon of oil until softened – about 15 minutes – don’t allow to brown too much.
2. Add the lamb stock, bay, thyme, star anise, and peppercorns and cook for 1 hour over a low flame. Don’t allow it to boil.
3. When the vegetables in the water oven have been cooking for about 30 minutes, in a separate pan fry the shallots until softened.
4. Add the wine and allow the wine to reduce over a low heat for 30 minutes. (Finish sauce in step 8 below.)
1. When the vegetables have been cooking for 1 hour, reduce the temperature of the SousVide Supreme to 140F/60C, by adding cold water or ice cubes.
2. Put the rack of lamb into a cooking pouch with its herbs and seasonings and vacuum seal.
3. When the temperature of the water bath has dropped, submerge the lamb in the water oven to cook for 1 hour of cooking, keeping the vegetables in the water to keep them warm.
4. Put the broad beans and flageolet into a large pot of boiling water and cook until tender, about 1 hour. (When cooked, drain and hold to add to the sous vide-cooked vegetables at plating.)
5. Meanwhile, finish the sauce:
   1. Strain the lamb stock into the pan with the red wine and reduce further, cooking for another 30 minutes. Don’t allow it to boil.
   2. Strain the sauce to remove the shallots and skim any froth from the surface.
   3. Reduce the sauce further for another 30 minutes. (Note: If you cooked using a stock cube you may need to thicken the sauce slightly using a teaspoon of sauce flour mixed in water. A cube of butter to finish it off won’t do it any harm either. If you want to sweeten the sauce, consider a teaspoon or 2 of redcurrant jelly.
   4. Season and taste your sauce. When it tastes and looks good, it’s ready to go.
6. After 1 hour in the SousVide Supreme, remove the lamb from the water.
7. The lamb then needs to be seared in a hot pan on the stovetop just long enough to add some colour and texture to the surface of the meat, about 1 minute.
8. Cut the rack of lamb into chops and serve with the beans and the vegetables (straight from the pouch) with the sauce.

Adapted from Saveur (saveur.com)
Makes 2 puddings

INGREDIENTS

• 2 tablespoons (28 g) butter, for greasing bowls
• 2 cups (300 g) quality assorted raisins
• 2 cups (480 ml) brandy
• 1 1⁄2 ounces (42 g) quality assorted candied fruits
• 5 tablespoons (72 g) cold butter (or, traditionally, beef suet) diced
• 1 3⁄4 cups (105 g) fine day-old bread crumbs
• 1 cup (85 g) blanched almond meal
• 1⁄4 cup (50 g) dark muscovado sugar
• 3 tablespoons (19 g) flour
• 2 tablespoon (10 g) shredded unsweetened coconut
• 2 tablespoons (10 g) finely grated peeled carrot
• 1⁄2 teaspoon (2.5 ml) finely grated lemon zest
• 1⁄4 teaspoon (1.25 ml) finely grated orange zest
• Pinch ground cinnamon
• Pinch freshly grated nutmeg
• 1 egg
• 1⁄2 teaspoon (2.5 ml) dark molasses (or, traditionally, treacle)
• 1⁄3 cup (80 ml) Guinness stout
• 2 tablespoons (30 ml) fresh orange juice
• 3⁄4 teaspoon (7.5 ml) fresh lemon juice
• Hard Sauce, for serving (recipe follows)

For the hard sauce (Makes 1-1/2 cups) 

• 1 ½ sticks (12 tablespoons/172g) unsalted butter, room temperature
• 3⁄4 cup (144 g) sugar
• 4 tablespoons (60 ml) brandy

INSTRUCTIONS

1. Elevate the bottom, perforated rack of the SousVide Supreme on a non-rusting baking rack and fill the water oven to at least the fill line.
2. To properly fill the water bath to the correct level:

1. 1. fill two glazed-ceramic or glass bowls (about 3 inches/7.5 cm deep and 5 inches/12.5 cm wide) with water
   2. set the bowls on the rack inside the water bath
   3. add enough water to the water bath to bring the water level up to within 1/2 inch/1.25 cm of the rim of the bowls.
   4. remove the bowls, empty, dry well, and grease liberally with butter. Set aside.
2. Preheat the SousVide Supreme to 195F/90.5C.
3. Macerate the raisins in brandy for 1 hour. Drain, reserving 1⁄3 cup of the brandy.
4. Put raisins, candied fruits, butter, bread crumbs, almond meal, sugar, flour, coconut, carrots, citrus zests, cinnamon, and nutmeg into a large bowl and stir well.
5. Beat the egg and molasses in another bowl and stir in beer, juices, and reserved brandy.
6. Add the egg mixture to the fruit and dry ingredients and combine until evenly moist.
7. Pack half the batter into each of the prepared bowls.
8. Insert each filled bowl carefully into a cooking pouch and vacuum seal just until the pouch begins to draw down toward the surface of the batter then force the seal.
9. Set the bowls into the water oven and cook for 6 hours.
10. Remove bowls from the oven and set them in their pouches into an ice water bath to quick chill for 30 to 45 minutes.
11. Remove the bowls from the pouches and unmold the puddings.
12. Put each pudding into a new cooking pouch and vacuum seal (do not crush).
13. Store the puddings in the refrigerator overnight or up to two weeks.
14. To reheat puddings, drop the pouch into the water oven, set at 195F/90.5 C for 1 hour.
15. Serve warm, topped with Hard Sauce (recipe follows).

For the hard sauce

1. In a mixing bowl, beat the butter and sugar together on medium speed until light and fluffy.
2. Add the brandy and continue to beat, until thoroughly combined.
3. Transfer the sauce to a serving bowl and serve at room temperature or refrigerate until hard, then serve.

Courtesy of MasterChef’s Whitney Miller

INGREDIENTS

For the potatoes

• 1 cup (200 g) sweet potatoes, peeled and diced to 1/2-inch (1.3 cm)
• 2 tablespoons (30 ml) unsalted butter
• 3-1/2 tablespoons (52.5 g) light brown sugar
• Pinch ground cinnamon
• 1 teaspoon (5 ml) fresh orange juice
• 1-1/2 tablespoons (22.5 ml) rum

For the salted pecans

• 1/2 cup (60 g) pecan halves
• 1/8 teaspoons olive oil
• Pinch sea salt
• 1-1/2 quarts (1.4 liter) butter pecan ice cream

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 183F/84C.
2. Put the potatoes into a large (gallon/3.8 liter) cooking pouch in a single layer and vacuum seal them.
3. Submerge the pouch in the water oven and cook for 1-1/2 hours.
4. Preheat the traditional oven to 350F/176C.
5. Meanwhile, prepare the salted pecans.
   1. On a baking sheet, drizzle the pecans with the oil and salt and toss to coat.
   2. Bake for 4 minutes.
   3. Remove pecans from the oven and allow them to cool.
   4. When cool, transfer pecans to a cutting board and chop into fine pieces.
6. When the potatoes have finished cooking, remove the pouch from the water bath, open the pouch, drain the liquid, and set potatoes aside until ready to use.
7. In a skillet, over medium heat, melt butter in a medium non-stick skillet.
8. Sprinkle the sugar and cinnamon over the butter and when the sugar begins to dissolve, add the sweet potatoes.
9. Add the orange juice to the skillet and continue to cook for 1 to 2 minutes, flipping sweet potatoes over to coat in sauce.
10. Carefully add the rum and ignite it with a flame from the gas stove or with a stick lighter.
11. Cook for 1 to 2 minutes until flames subside and sauce slightly thickens.

For the assembly

1. Place a 3-inch (7.5 cm) square or round cookie cutter or ring mold on the corner of a dessert plate.
2. Immediately spoon the cooked sweet potatoes (without the sauce) into the mold and carefully remove the mold.
3. On the opposite side of the plate, arrange a tablespoon (15 ml) of salted pecan pieces.
4. Using two spoons, shape ice cream into a quenelle and place it atop pecan pieces.
5. Spoon a pool of the sauce around the sweet potatoes.
6. Serve immediately.

INGREDIENTS

• 12 slices (5 ounces/150g) white drum, about 1-1/4 inch/3cm
• Zest of one lemon
• Zest of one orange
• 2 tablespoons (30 ml) extra virgin olive oil
• Salt
• Ground black pepper

For the ‘Gefilte’ 

• 1 scant pound (500 grams) white drum filet (without bones and skin)
• 1 onion, peeled and quartered
• 2 tablespoons (30 ml) flour
• 2 egg yolks
• 1 teaspoon (5 ml) sugar
• 1 teaspoon (5 ml) salt
• 1/2 teaspoon (2.5 ml) coarsely ground black pepper

For the fish stock 

• 2 pounds (about a kilogram) fish bones and heads
• 2 tablespoons (30 ml) olive oil
• 1 onion, washed, peeled, and quartered
• 1 carrot, trimmed, washed and sliced (approx. 2cm each slice)
• 10 stems of parsley
• 1 bay leaf
• 2 fennel bulbs, washed, trimmed, and quartered
• 1/4 cup (60 ml) ouzo or arak
• 3 -1/4 quarts (3 liters) water
• 2 stars of anise

For the garnish 

• 1 carrot peeled and sliced (approximately ½-inch/5 mm each
• Minced tarragon (or parsley leaves)
• 12 lemon wedges

INSTRUCTIONS

1. Throw in all the ingredients for the ‘gefilte’ in your Thermomix (or a really powerful food processor). Mince until you have a smooth and homogenous mixture. Take care not to over-process the mixture because your machine might heat up and ‘cook’ the fish.
2. Season the mixture with salt and pepper, zests from both lemon and orange and a little bit of olive oil. Form the mixture into balls (about the size of a small lemon) and stuff them in between the fish slices. Arrange the stuffed slices inside the cooking pouches and close with a vacuum seal.
3. Arrange sealed pouches inside your SousVide Supreme which has been pre-heated at 131F/55C for 30minutes.
4. Take out pouches from your SousVide Supreme straight into a prepared ice-water bath. Leave the pouch in the ice-water bath for an hour and then transfer to your fridge until serving time.
5. Raise the temperature of your SousVide Supreme to 180F/82C, arrange sliced carrots for garnish inside cooking pouch and then vacuum seal. Cook for 15 minutes. Take them out and place the pouch in the ice-water bath for 30minutes. Transfer pouch in the fridge to cool until serving.
6. For the fish stock you will need a wide pot that can hold all the fish heads and bones. Heat pot and olive oil. Saute fish heads and bones and gently cook on medium heat for about 10 minutes (or until fish has a slightly golden color). Next, add your vegetables and let it cook till translucent (about 15 minutes). Add the Ouzo and let simmer for 3 minutes until most of the alcohol has evaporated. Add water and bring to boil. Adjust heat to low and let simmer for an hour.
7. Strain fish stock in a fine mesh strainer. Transfer to a clean pot. Add your star of anise for flavor and let simmer until it has reduced to a thick consistency. Let cool then pour into small ‘muffin’ molds and cool completely in the fridge (this is your aspic).
8. To serve, arrange a stuffed fish on each plate. Garnish with a slice of carrot and minced tarragon (or parsley) and several cubes of aspic (jellied fish stock). Don’t forget to add a wedge of lemon.

INGREDIENTS

For the short ribs

• 5 pounds (2.3 kg) short ribs trimmed of excess fat
• 1 recipe dry rub (follows)
• 1 recipe wet rub (follows)
• 2 or 3 scallions, chopped for garnish

For the dry rub

• 1/2 cup (120 g) salt
• 1 cup (192 g) sugar
• 2 tablespoons (30 ml) mild chili powder
• 1 tablespoon (15 ml) cayenne pepper
• 1 tablespoon (15 ml) ground cumin
• 1 tablespoon (15 ml) garlic powder
• 1 tablespoon (15 ml) onion powder
• 1 tablespoon (15 ml) ground black pepper
• 1 tablespoon (15 ml) ground ginger
• 1 tablespoon (15 ml) Spanish paprika

For the wet rub

• 1/2 cup (120 ml) soy sauce
• 1/2 cup (100 g) brown sugar
• 1/2 cup (120 ml) apple juice
• 1/4 cup (80 g) chopped garlic (to taste)

INSTRUCTIONS

1. Rub short ribs with the dry rub mixture; cover and let sit, refrigerated, for up to 24 hours.
2. When ready to cook, fill and preheat the SousVide Supreme to 142F/61C.
3. Put the ribs into large (gallon/3.8 liter) cooking pouches and vacuum seal.
4. Submerge in the water oven and cook for 48 hours.
5. Once finished cooking, remove ribs from pouches (reserving juices if you want to make a quick sauce – see below.)
6. Brush the ribs with wet rub (see recipe below), and sear on hot grill for about 1 minute per side, depending on the amount of char you would like.
7. To make a quick sauce, simply pour the reserved juices from the cooking pouch into a small saucepan, bring to a boil, and reduce by a third. Set aside
8. For serving, pour the sauce into a shallow bowl, arrange the short ribs on the sauce, top with some scallions, and serve.

INGREDIENTS

For the crust

• 1/4 cup (57 g) graham cracker crumbs
• 1/4 cup  (57g) finely chopped pecans
• 1/4cup (57 g) light brown sugar (or Brown Sugar Splenda blend)
• 2 tablespoons (30 ml) melted butter
• Butter for greasing ramekins or custard cups

For the filling

• 12 ounces (342 g) cream cheese, softened
• 1/2 cup (95 g) sugar (or equivalent sugar substitute)
• 2 large eggs, at room temperature
• 1 teaspoon (5 ml) vanilla extract
• 1 tablespoon (15 ml) brandy or bourbon (or substitute 1 teaspoon rum extract)
• 1/8 teaspoon (0.6 ml) ground cinnamon
• 1/8 teaspoon (0.6 ml) freshly grated nutmeg, plus some for garnish
• 1/4 cup (60 ml) egg nog (commercial or homemade)
• 1/2 cup (120 ml) sweetened whipped cream, for garnish

INSTRUCTIONS

1. Fill and preheat the Sous Vide Supreme to 176F/80C. Elevate the bottom perforated rack on a non-rusting baking rack or baking rings.
2. To set the water level, put the ramekins or custard cups onto the raised platform, fill them with water, then fill the water oven to within 1/2 inch of their rims.
3. Empty the ramekins, dry them well, and generously grease them with butter.
4. In a mixing bowl, combine all ingredients for the crust and when thoroughly mixed, divide the mixture evenly among the ramekins and press to cover the bottom and about half-way up the sides.
5. In a bowl, beat the cream cheese with an electric mixer until smooth.
6. Gradually add the sugar and continue to beat until fully incorporated and smooth.
7. Add the eggs, one at a time, scraping down bowl after each addition to ensure a creamy batter.
8. Slowly beat in the vanilla, brandy, and spices, then the eggnog.
9. Pour batter into prepared ramekins and cover each one with plastic wrap, secured with a rubber band, to protect from drips of condensation.
10. Set the ramekins carefully into the water oven, making sure the water level does not rise above their rims.
11. Cook for 1-1/2 hours, then remove from the water oven, cool to room temperature, then refrigerate for several hours or over night.
12. Garnish with a dollop of sweetened whipped cream and a grating of fresh nutmeg.

INGREDIENTS

• 2 ounces (60 ml) sous vide infused cranberry vodka
• 1/2 ounce (15 ml) clear orange liqueur (Citronge, Cointreau, triple sec)
• 2 ounces prosecco or champagne
• Orange peel twist

INSTRUCTIONS

1. In a shaker, pour the vodka and orange liqueur over ice.
2. Shake vigorously to chill.
3. Pour into a stemmed cocktail glass.
4. Top with the bubbly, and garnish with the twist.
5. Enjoy!

Dishes

Golden Roasted Turkey (sous vide and traditional broiler)
Moist and Savory Stuffing (see Holiday Cookbook or Feast Cookbook for sous vide recipe)
Boursin Mashed Potatoes (sous vide and blender)
Giblet Gravy (stove top, or store-bought)
Candied Sweet Potatoes (sous vide)
Green Bean Casserole (sous vide)
Cranberry Sauce or Relish, store bought, make your own, or try our sous vide cranberry sauce recipe
Crusty rolls, store bought or make your own (traditional oven)
Pumpkin Pie, store bought or make your own (traditional oven)

The Plan

At least 1 week ahead:

• Purchase the turkey (if frozen defrost in the refrigerator for 2 to 3 days to be thawed and ready to brine on Monday of Thanksgiving week or 3 days before Christmas.
• Make your shopping list (or use our Thanksgiving grocery list if following our menu.)

5 days before the Feast:

• Shop for groceries – everything except the pumpkin pie. Buy it (or make it) a day or two before the feast, so it will be fresh and delicious.

3 Days from the Feast

The Turkey

• Brine the turkey breasts and leg quarters for at least 4 hours, according to the recipe.
• After brining, rinse the turkey pieces, pat dry, season and package for cooking according to the recipe.
• Cook the breasts for 2-1/2 to 4 hours at 146F/63.5C; quick chill the pouch(es) submerged in an ice water bath for 30 minutes and refrigerate until feast day.
• Cook the leg quarters overnight (at least 8 to 10 hours) at 176F/80C, then quick chill the pouches, submerged in ice water for at least 30 minutes to 1 hour and refrigerate until feast day.

Giblet Gravy

• If making your own giblet gravy, cook the giblets from the turkey in 2 cups of water or chicken broth in a saucepan over medium heat, covered, for 1 hour. When finished, mince the liver, discard the neck, heart, and gizzard, and refrigerate the broth and minced liver in a sealed container for making the giblet gravy on the feast day.

1 or 2 Days before the Feast:

Sides

• Prep, package and cook all the vegetables (in our menu, the potatoes, sweet potatoes, green beans, and stuffing.)
• All the vegetables and sides can cook in the water oven at the same time and will take between 1 and 2-1/2 hours.
• Pull each pouch of vegetables from the water bath when cooked and quick chill, submerged in an ice water bath for at least 20 to 30 minutes. Refrigerate until Thanksgiving day.
• When the potatoes have cooked, puree them while still slightly warm in a food processor or blender until smooth and repackage in a zip-closure or vacuum-seal cooking pouch, removing as much air as possible. Store in refrigerator until feast day.
• If you are making pie or cranberry sauce/relish, do these the day before the feast.

Now all the main cooking tasks are finished and you’ll only have ahead of you on the day of the big feast reheating, finishing, and serving! Sit down and enjoy a nice glass of some tasty adult libation and breathe a sigh of relief.

On the Feast Day

… in the morning

• Set and decorate the table

… 2 hours before the meal

• Fill and preheat the water oven(s) to 146F/63.5C (if you have a second water oven, set it to 165F/74C for the vegetable pouches.)
• Put all the turkey pouches into the 146F/63.5C water bath to slowly come to temperature.

…1 hour before the meal

• Add the vegetable pouches to the water oven and bring them to serving temperature (if using two water ovens, put the vegetables into the higher temperature one.)
• Preheat the traditional oven for the rolls. (If you have two ovens, turn the broiler on high in the second oven.)
• If the pie and cranberry sauce/relish have been refrigerated, remove them to come to room temperature.

… in the last 30 minutes before serving

• Open the wine (enjoy a glass!)
• Melt butter with poultry seasoning in the microwave or in a small saucepan on the stove (for brushing the turkey).
• Remove the turkey pouches from the water oven, open them, and put the pieces onto a broiler tray, skin side up. Pat the skin dry with a paper towel, brush with melted herbed butter. Broil them 5 to 7 minutes until the skin is crisp and golden. Transfer to a cutting board or serving platter and cover with foil to keep warm.
• Open the pouch of sweet potatoes, put them into an ovenproof casserole, top with marshmallows and brown sugar, and put under broiler to toast and melt the toppings.
• Bake the rolls.
• Meanwhile, open all the vegetable pouches, pour the contents into serving bowls.
• Turn the oven off, put the pie into it, and leave the door cracked so the pie can warm slightly before serving.

Have a very Happy Thanksgiving or joyous Christmas Feast filled with friends, family, fun, and delicious sous vide food!

Turkey

Ask the butcher to remove the breasts and leg quarters if you’d prefer

Produce

Celery
Fresh Cranberries
Green Beans
Green Bell Peppers
Onions
Orange
Potatoes
Shallot
Sweet Potatoes
Ginger Root, Fresh

Dairy Case

Boursin Cheese
Butter
Eggs
Ready Bake Rolls
Whipping Cream

Pantry/Staples

Black Pepper
Cayenne Pepper
Kosher Salt
Cinnammon
Ground Cloves
Garlic Powder
Onion Powder
Poultry Seasoning
Sugar, granulated and brown
Wondra Quick Mixing Flour or Plain Flour
Ground Corn Meal
Durkee French Fried Onions
Chicken Broth
Cream of Mushroom Soup
Panko Bread Crumbs
Prepared Cranberry Sauce (unless making your own or ours)
Mini Marshmallows

Bakery

Bread/Croutons
Pumpkin Pie

Ingredients

• 48 pearl onions, peeled, whole
• 1 slice (1 oz/ 30 g) bacon
• ½ teaspoon (.08 oz/2.26 g) ground cinnamon
• 1 tablespoon (.5 oz/15 g) unsalted butter
• Fresh sage leaves, chopped, for garnish, if desired
• Fresh thyme sprigs, stripped of leaves, for garnish, if desired

 Instructions

1. Fill and preheat the water oven to 182–185F (83–85C).
2. Put all ingredients, except the sage and thyme, into a food-grade plastic pouch and vacuum seal.
3. Submerge in the water oven and cook for 1 to 1-1/2 hours.
4. If not serving right away, quick chill the pouch in an ice water bath (half ice, half water) for at least 30 minutes, then refrigerate for up to 48 hours. Reheat in the water bath, along with any other items you may be warming, for 30 to 40 minutes or longer.
5. At serving time, remove the mixture from the pouch to a warmed serving dish, and finish with a sprinkle of chopped sage and thyme if desired.

INGREDIENTS

• 4 cups (720 g) sweet potatoes, peeled and cubed into ½ inch (1.25 cm) pieces
• 4 tablespoons (56 g) unsalted butter, cut into small pieces
• 4 tablespoons (60 ml) brown sugar
• 1 teaspoon (15 ml) ginger root, finely minced
• 1 pinch cinnamon
• 1 pinch cayenne pepper
• 1 pinch ground clove
• salt and pepper to taste
• 1 cup (50 g) mini marshmallows
• 1 to 2 tablespoons (15 to 30 ml) brown sugar, optional addition for topping

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 185F/85C.
2. Put all ingredients, except the marshmallows and brown sugar, into a food-grade cooking pouch and gently massage the pouch to distribute the butter pieces and seasonings throughout.
3. Vacuum seal the pouch and submerge in the water bath to cook for 1 ½ hours.
4. Remove the pouch from the water oven, open, and spoon the cooked potatoes into individual ramekins or a large serving dish.
5. Top the warm potatoes with the marshmallows and sprinkle with a little brown sugar (if desired).
6. Just before serving, use a kitchen torch (brulee torch) or put under the preheated broiler for a few minutes to toast the toppings until golden and bubbly.  Serve.

INGREDIENTS

• ½ medium shallot, peeled and diced
• 2 cups (300 g) fresh green beans, trimmed and cut into small pieces
• 7 ounces (100 ml) condensed cream of mushroom soup
• 1 egg, beaten well
• 1/4 cup (60 ml) panko bread crumbs
• salt and pepper to taste
• 1 can (2.8 ounces/78 g) crispy fried onions

INSTRUCTIONS

1. Fill and preheat the water oven to 185F/85C.
2. Put all ingredients, except the crispy onions, into a large food-grade cooking pouch, and massage the pouch to evenly combine them.
3. Vacuum seal the pouch and submerge in the water bath to cook for two hours.
4. (If not serving immediately, quick chill the pouch at this point, submerged in an ice water bath for 20 minutes, and refrigerate for up to 48 hours. Reheat in the pouch, in the water oven at 160F/71C or higher for 30 minutes before serving.)
5. Remove the pouch from the water oven and spoon the warm mixture into a serving dish; sprinkle the crispy onions over the top and serve.