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Sous Vide Recipes
Item
Flavour Inspiration
Lamb
( per approximately
500g)
2 sprigs fresh rosemary and 1 teaspoon garlic powder
2 sprigs fresh mint
2 sprigs fresh thyme
3 anchovies, finely chopped
1 teaspoon ground coriander, 1 teaspoon ground cumin
1 tablespoon Moroccan spice rub
2 tablespoons olive oil, 1 tablespoon lemon zest,
1 teaspoon garlic powder
Beef
(per approximately
500g)
50g butter, 2 cloves crushed garlic, 2 sprigs fresh thyme
50g butter, 2 cloves crushed garlic, 2 sprigs fresh parsley
50g butter, 2 tablespoons fresh chives,
1 tablespoon grainy mustard
1 tablespoon olive oil, 2 sprigs fresh thyme, 50g cooked bacon
Chicken
(per approximately
500g)
2 slices lemon, 2 sprigs fresh thyme
50g browned butter, 4 fresh sage leaves, salt and black
pepper
20g butter, 2 sprigs fresh flat leaf parsley,
2 tablespoons capers
Cook together 1 onion, 1 clove garlic, ½ cup chopped
tomatoes, ¼ cup fresh basil
Stuff chicken breasts with 1 tablespoon ricotta,
1 tablespoon lemon zest
White Fish
(per approximately
500g)
2 slices lemon, 2 sprigs fresh dill
1 stalk lemon grass, ¼ cup fresh basil leaves, 2 slices lime
1 tablespoon soy sauce, 1 teaspoon sesame oil,
2 sprigs fresh coriander
1 tablespoon fresh dill, 1 teaspoon smoked paprika,
1 teaspoon lemon rind, ½ teaspoon cayenne
Sous Vide cooking is all about the main ingredient, and enhancing its natural flavour. The
seasoning options to add to your main ingredient are endless. The Sunbeam Test Kitchen
has included a handy chart of some great flavour combinations that can get you started.
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