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22
Sous Vide Recipes continued
Teriyaki Marinade
This is especially good for steak.
2 tablespoons mirin
2 tablespoons sake
2 tablespoons soy sauce
1 tablespoon caster sugar
Butter, for cooking
Salt and freshly ground black pepper, to taste
1. Preheat unit to correct temperature.
2. Place all ingredients in a small saucepan
and bring to a simmer. Stir until sugar has
dissolved. Allow to cool.
3. Coat desired meat in marinade.
4. Arrange meat in a single layer in the
cooking pouch. Vacuum seal.
5. Place pouch in unit and cook for required
time. (If not consuming immediately
submerge the pouch in an ice bath until
thoroughly chilled then refrigerate).
6. Remove from bag.
TIP: if desired heat a small amount of oil in
a fry pan over medium heat. Add meat and
cook for 1-2 minutes on each side or until
golden brown.
Antipasti Plate
This is a great starter at a party.
Vacuum seal all the ingredients and cook.
Simple and easy.
Garlic Eggplants
2 eggplants, cut lengthways into 2cm slices
1 clove garlic, crushed
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
Red Capsicum and Basil
2 red capsicums, seeds removed, cut into
quarters
2 sprigs fresh basil
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1. Fill unit with water and preheat to 85°C.
2. Place each set of ingredients into a
cooking pouch. Vacuum seal.
3. Place pouch in the unit once correct
temperature has been reached. Ensure the
pouches are submerged in water.
4. Cook for 2 hours.
5. Remove from bag. Season to taste with salt
and pepper. Serve.
TIP: Preheat a grill and quickly chargrill the
cooked eggplant for extra flavour.
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