Tag Archives: 22 Ships

Hen’s Egg with Bravas Sauce, Fried Potatoes, Potato Espuma and Chorizo

Note: This Spanish Breakfast includes both sous vide and traditional cooking methods. Courtesy of Chef Nathan Green (22 Ships / Aberdeen Street Social) Serves 6 Hen’s Egg INGREDIENTS 6 large hens eggs DIRECTIONS  Fill and preheat the SousVide Supreme to 146F/63C. Gently drop the eggs in their shells directly into the water bath to cook for 1 hour 15 minutes. (Note: the eggs can be cooked, chilled, and reheated at a later time, if required. ) Potato Dice INGREDIENTS 3 large potatoes ½ teaspoon (2g) salt 3 tablespoons plus 1 teaspoon (50ml) olive oil DIRECTIONS Fill and preheat the water … Read More

Interview: Chef Nathan Green

In our continuing series of interviews with some of the great chefs around the globe, who have embraced sous vide cooking, we bring you: Executive Chef Nathan Green, 22 Ships, Hong Kong SVS: How and when in your career did you first come across sous vide cooking? NG: I first began using sous vide techniques in 2004 whilst working with Adam Byatt at Thyme and later in 2006 at Arbutus with Anthony Demetre. I found sous vide interesting because it allowed us to serve many guests whilst maintaining consistency. SVS: Do you feel that sous vide cooking is a good … Read More