Tag Archives: easy weeknight meal

Sweet and Sticky Sausages

Courtesy of Rebecca Gwynne of UK blog (Munchies and Munchkins) Serves 4 INGREDIENTS 8 sausages, uncooked (any sausages will do) 2 apples cored and cut into chunks 1 tablespoon (15 ml) mustard, wholegrain or French smooth 1 heaped tablespoon (15 ml) soft brown sugar, golden syrup, or honey* DIRECTIONS Fill and preheat the SousVide Supreme water oven to 146F/63.5C. Put your sausages, along with the mustard, chopped apple and sugar, in a single layer into cooking pouch(es) and vacuum seal. Submerge the pouch(es) in the water oven to cook for 3-4 hours. When cooked remove the sausages (carefully) from the … Read More

Super Crispy Chicken Thighs – Nom Nom Paleo

Courtesy of Michelle Tam (nomnompaleo.com) Serves 3 to 6* INGREDIENTS 6 chicken thighs, skin-on, boneless (or bone-in, deboned) Kosher salt freshly ground black pepper garlic powder and dried thyme to season (or your favorite herbs/seasonings) 6 tablespoons unsalted butter, ghee, or duck fat 2 tablespoons (30 ml) lard DIRECTIONS Fill and preheat the SousVide Supreme to 150F/65C. Flatten the thighs and pat them dry; sprinkle the flesh side with salt and pepper and some garlic powder and dried thyme (or your preferred seasoning blend for chicken.) Add a pat of butter to each thigh, put them into a cooking pouch … Read More

Basic Pork Tenderloin Sous Vide

Courtesy of Michelle Tam (nomnompaleo.com) Serves 4 to 6 INGREDIENTS 2 (1 pound/.45 kg each) pork tenderloins 1 ½ tablespoons (22.5 ml) Tabil seasoning (or your favorite dry rub) 1 ½ tablespoons (22.5 ml) Kosher salt Freshly ground black pepper 2 tablespoons (28 g) unsalted butter DIRECTIONS Fill and preheat the SousVide Supreme to 135F to 140F (57C to 60C). Rinse the meat and pat dry with paper towels. Season with salt, pepper, and your favorite dry rub. Put each tender into a small (quart/0.9 liter) cooking pouch, add a pat of butter to each tenderloin and vacuum seal the … Read More