Tag Archives: sous vide

Reindeer with Creamy Chanterelle Stew

Recipe courtesy of Lars Ringnes (SousVide Norge) 4 servings INGREDIENTS 2 pounds (800 g) inside round of reindeer 1 teaspoon (5 ml) salt 1/2 teaspoon (2.5 ml) pepper 2 tablespoons (28 g) butter For the potato and celeriac mash 1-1/2 pounds (750 g) potato, peeled and diced 1-1/2 pounds (750 g) celeriac, peeled and diced 3 ounces (85 g) butter 1/2 cup (120 ml) milk 1 clove garlic, peeled and finely minced 1/4 teaspoon (1.25 ml) ground nutmeg 1/2 teaspoon (2.5 ml) salt 1/4 teaspoon (1.25 ml) pepper For the creamy chanterelle stew  1 cup (60 g) chanterelles, cleaned and … Read More

Cranberry and Walnut Stuffed Turkey Breast Dinner

Courtesy of Vivian Peterson of  V Top Secret Chef  Serves 4 to 6 INGREDIENTS For the turkey breast 2 pounds (0.9 kg) turkey breast, skin on 1 teaspoon (5 ml) applewood smoked sea salt Freshly cracked pepper to taste 1 teaspoon (5 ml) nutmeg 1 teaspoon (5 ml) ground cinnamon 1/4 cup (29 g) chopped chestnuts 1/4 cup (25 g) cranberries pinch sea salt 4-5 toothpicks 1 tablespoon (14 g) rendered bacon fat (save the fat from the sprouts, below) 1 tablespoon (14 g) pasture butter For the brussels sprouts 8 pieces nitrate-free bacon, cooked crisp and crumbled 2 pounds … Read More

Partridge in a Pear-tini

INGREDIENTS For the vodka 750 ml vodka 1 can (14 ounces) sliced pears in syrup For Pear-tini 2 ounces (60 ml) pear infused vodka (above) 1 ounces (30 ml) lime juice 1 ounce (30 ml) pomegranate juice INSTRUCTIONS For the vodka Fill and preheat the SousVide Supreme to 143F/61.5C. Put all ingredients into a zipper cooking pouch and use the displacement method (Archimedes’ Principle) to remove the air and zip the seal closed. Submerge the pouch in the water bath and cook for 2 hours. Remove the pouch and quick chill in an ice water bath for 30 minutes. Strain … Read More

Creamy Spinach and Bacon Sauce

Recipe from Sous Vide for the Home Cook, courtesy of Douglas Baldwin This pan sauce (not cooked sous vide) pairs with his Pan-seared Chicken Breasts or other seared poultry or meat. Serves 4 INGREDIENTS 8 ounces (225 g) frozen chopped spinach, cooked and drained 1/2 cup (4.2 fl oz/125 ml) half-and-half 2 slices bacon, chopped2 cloves garlic, put through a garlic press 1/4 cup (2 fl oz/60 ml) chicken broth 2 teaspoon (.3 oz/10 ml) white vinegar Salt and black pepper to taste Pinch freshly ground nutmeg   INSTRUCTIONS Put the cooked spinach and half-and-half in a blender and process … Read More

SousVide Supreme Partners with Breville Australia

SousVide Supreme is thrilled to announce its partnership with Breville to bring the revolutionary sous vide cooking technique to Australian home cooks. Breville is a leading brand of culinary products which has grown to become an iconic Australian brand and has enhanced peoples lives through thoughtful design and brilliant innovation, now delivering kitchen products to over 30 countries around the globe. The Breville SousVide Supreme (BSV600, 220-240 volt) is now available at Australian retailers including Myer, David Jones and Harvey Norman. Breville recognized the need to introduce the sous vide cooking technique to the home cook and found the perfect partnership with … Read More

Rack of Lamb with Mixed Vegetables

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, … Read More

48-Hour Sous Vide Pork Ribs

Recipe courtesy of John Loydall – Food blog Serves 1 to 4 (plan ½ to 1 rack per person) INGREDIENTS For the ribs 1 or more racks pork ribs 1 teaspoon (5 ml) smoky paprika per rack 1 teaspoon (5 ml) brown sugar per rack Salt and pepper to taste For the glaze 2 tablespoons (30 ml) olive oil 1 medium onion, peeled and finely chopped 2 cloves garlic, peeled and finely chopped 2 teaspoons (10 ml) fennel seed 1 teaspoon (5 ml) black cumin 1 teaspoon (5 ml) smoky paprika 1 tablespoon (15 ml) tomato ketchup Juice of 1 … Read More

Sous Vide Fennel-scented Cornish Game Hens

Recipe courtesy of Pam McKinstry (svkitchen.com)Serves 2 to 4 On the 3rd Day of Christmas, my true love gave to me Three French Hens… juicier than any I’d ever enjoyed! INGREDIENTS 2 Cornish game hens (1-1/2 pounds/ 709 g) each 4 large cloves garlic confit 1 generous teaspoon (5 ml) finely minced Preserved Lemon 2 tablespoons (30 ml) fennel pollen Kosher or sea salt and freshly ground black pepper to taste 2 tablespoons (60 ml) unsalted butter, cut in half Olive oil INSTRUCTIONS For the hen Fill and preheat the SousVide Supreme to 155F/68C. Spatchcock the hens. Mash the garlic … Read More

Brisket with Cannellini Puree and Sweet Beetroot Sous Vide

Courtesy of John Loydall – Food blog INGREDIENTS For the beef 1 (4 to 7 pound) brisket – buy more than you think you need – it makes amazing leftovers Salt and black pepper to taste For the sweet baked beetroot 4 beetroots, washed well, trimmed, peeled, and cut into quarters Juice of 1 orange 1/2 tablespoon (7.5 ml) balsamic vinegar 2 teaspoons (10 ml) brown sugar 1 tablespoon (15 ml) olive oil For the beef and mushroom Sauce 5 shallots, peeled and finely chopped 8 ounces (200 g) chestnut mushrooms, sliced 8 ounces (240 ml) red wine 20 ounces (1 British pint) beef … Read More

Lamb Chops with Garlic and Fresh Herbs

Recipe courtesy of Tom and Lynda Rydall (svkitchen.com) Serves 2 (recipe easily doubles or triples) INGREDIENTS 4 (3-ounce/84g) bone-in loin lamb chops 2 teaspoons (10 ml) peeled and sliced garlic 4 sprigs fresh thyme (each about 2 inches/5 cm long) 1 fresh bay leaf 1 tablespoon (15 ml) fresh parsley 1 teaspoon (5 ml) fresh oregano 8 black peppercorns 1 tablespoon (14 g) butter Sea salt   INSTRUCTIONS Fill and preheat the water bath to 132F/56C. Put the lamb, garlic, herbs (no need to chop the herbs), peppercorns, and butter into a cooking pouch and vacuum seal. Submerge the pouch … Read More

Sous Vide Lemongrass Chicken Wings

Recipe courtesy of Tom and Linda Ryall (svkitchen.com) Serves 4 as a meal (or up to 8 as an appetizer) INGREDIENTS 4 pounds (1.8 kg) whole chicken wings 5 stalks lemongrass 4 cloves garlic, peeled and thinly sliced 3 Thai bird chiles or serrano chiles, thinly sliced (deseeded if you prefer less heat) 3 medium shallots, peeled and thinly sliced 2 tablespoons (24 g) palm or white sugar 2 tablespoons (30 ml) Asian fish sauce 1 tablespoon (15 ml) fresh lime juice Zest of one lime ½ teaspoon (2.5 ml) sea salt or kosher salt Nuoc Cham (for dipping, optional) … Read More

Sous Vide Heirloom Potatoes in Duck Fat

Recipe courtesy of Marx Foods Serves 4 INGREDIENTS 4 to 6 heirloom potatoes (or other small potatoes) ½ teaspoon (2.5 ml) fresh rosemary, leaves stripped and chopped 3 tablespoons (45 ml) rendered duck fat 2 teaspoons (10 ml) fresh thyme, leaves stripped and chopped   INSTRUCTIONS Preheat the SousVide Supreme to 183F/84C. Thinly slice the potatoes (approximately 3mm thick). Put the slices in a single layer into a cooking pouch with the duck fat and rosemary, making sure none of the slices overlap, and vacuum seal. Submerge the pouch in the water oven and cook for 24 minutes. Put the … Read More