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27
Sous Vide Recipes continued
Hazelnut and Coriander Spiced Salmon
Serves: 5
1 tablespoon coriander seeds
¼ cup hazelnuts, roasted, skins removed,
chopped
¼ cup sesame seeds
1 teaspoon ground ginger
Salt and freshly ground black pepper, to taste
5 salmon fillets
2 tablespoons olive oil
50g butter, room temperature
1. Fill unit with water. Preheat water to 56°C
for medium rare.
2. Heat a small frypan over medium heat. Add
coriander seeds and cook until fragrant.
3. Add hazelnuts, coriander seeds, sesame
seeds and ginger to a mortar and pestle.
Season to taste with salt and pepper. Grind
until a coarse powder.
4. Arrange salmon in a single layer in the
cooking pouch. More than one pouch may
be required. Vacuum seal.
5. Place pouch in unit once correct
temperature has been reached. Ensure the
entire pouch is submerged in water.
6. Cook for 20 minutes. (If not consuming
immediately submerge the pouch in an
ice bath until thoroughly chilled, then
refrigerate).
7. Remove salmon from the pouch.
8. Heat butter in a large frypan over medium
heat. Add 2 tablespoons of spice mix and
allow to cook for 1 minute before adding
salmon fillets in batches. Sear salmon for
1 minute. Serve with an extra sprinkling of
spice mix.
TIP: This salmon is great in salads.
Rosemary and Lamb Chops
Serves: 4
8 lamb cutlets
3 cloves garlic, crushed
3 sprigs fresh rosemary
¼ cup olive oil
Salt and freshly ground black pepper, to taste
1. Fill unit with water. Preheat water to 56°C
for medium rare.
2. Place lamb, garlic, rosemary and oil in
a large bowl. Stir to combine. Season to
taste with salt and pepper.
3. Arrange lamb in a single layer in the
cooking pouch. More than one pouch
maybe required. Vacuum seal.
4. Place pouch in unit once correct
temperature has been reached. Ensure the
entire pouch is submerged in water.
5. Cook for 2 hours. (If not consuming
immediately submerge the pouch in an
ice bath until thoroughly chilled, then
refrigerate).
6. Remove chops. Discard rosemary and
garlic. Pat lamb dry.
7. Heat a large frypan over medium-high heat.
Add lamb chops and cook for 1 minute or
until golden on each side. Serve.
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