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29
Sous Vide Recipes continued
Rosemary Infused Potatoes
3 large potatoes peeled and cut into ½ cm
slices
2 tablespoons duck fat
2 sprigs fresh rosemary
Salt and freshly ground black pepper, to taste
1. Fill unit with water. Preheat water to 83°C.
2. Place all ingredients in a bowl. Toss to
combine.
3. Arrange potatoes in a single layer in the
cooking pouch. Vacuum seal.
4. Place pouch in unit once correct
temperature has been reached. Ensure the
entire pouch is submerged in water.
5. Cook for 1 hour. (If not consuming
immediately submerge the pouch in an
ice bath until thoroughly chilled, then
refrigerate).
6. Heat carrots and cooking liquid in a large
frypan over medium heat. Cook for 3-4
minutes or until golden. Season to taste
with salt and pepper. Serve.
Spiced Sweet Potatoes
This is a great recipe to make for a crowd.
Serves: 4-6
3 large sweet potatoes, peeled, cut into 2 cm
cubes
1 tablespoon honey
1 teaspoon paprika
60g butter
Salt and freshly ground black pepper, to taste
1. Fill unit with water and preheat to 85°C.
2. Place sweet potato in a single layer in the
cooking pouch. Vacuum seal.
3. Place pouch in the unit once correct
temperature has been reached. Ensure the
entire pouch is submerged in water.
4. Cook for 30 minutes. Serve.
Tip: Place these potatoes in a hot oven for 10
minutes for a crispy finish, if desired.
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