Revolution Mother

Revolution Mother

5 Great Sous Vide Recipes

 

Experiment With Your New Sous Vide Home Cooker

Make restaurant-grade meals and side dishes from the comfort of your own home with these delicious and nutritious sous vide recipes.

Sous vide cooking offers succulent, nutritious meals which are full of flavour, texture and vitamins. Up until recently, this style of cooking has been confined to top-notch restaurants across the globe. However, the availability of home sous vide cookers has opened up a whole new world of possibilities for home cooked meals.

If you have recently invested in a sous vide cooker, then check out this selection of best sous vide recipes to get you started.

Succulent Sous Vide Chicken

You can’t go wrong with this juicy, tender chicken recipe which can be used as the centrepiece for a hearty Sunday roast.

Ingredients: Chicken breast, salt, black pepper, butter, olive oil and fresh herbs.

Method: Set your sous vide cooker to 60C with the timer on for 90 minutes. Season the breasts with the salt and pepper, then put into a resealable bag with olive oil, butter and herbs. Submerge the bag entirely in the water and leave for 90 minutes.

Once removed, quickly fry the chicken breast in a pan using olive oil, until the skin is crispy. Serve immediately.

Buttery Lobster

This sous vide style of cooking lobster allows you to infuse the meat with extra sweetness.

Ingredients: 2 live lobsters (1 ½ pounds), 30g unsalted butter, 2 sprigs of fresh tarragon, lemon wedges, 60ml clarified butter

Method: After killing the lobster, twist off the claws and tail and insert skewers into them. Boil the tail for 1 minute and the claws for 4 minutes, then transfer to an ice bath. Remove the meat then place in a resealable bag with the unsalted butter and tarragon. The air should be vacuum-sucked out. Cook in the sous vide bath for up to an hour, then serve with lemon wedges and clarified butter.

Poached Pears with Port

This the perfect indulgent dessert for those with a sweet tooth.

Ingredients: 6 firm peeled pears with stem left on, 120ml port, 180g sugar, 3 tablespoons of honey, 2 cinnamon sticks and 5 cloves.

Method: Preheat your sous vide cooker to 85C. Pour the port into a pan, add the sugar, honey and spices, then boil until the sugar has dissolved. Remove the pan and set light to the port to burn off the alcohol. Once cool, pour the liquid into a vacuum bag along with the pears. Remove the air and seal the bag. Cook in your sous vide machine for 2 hours. Serve with the remaining sauce and ice cream.

Perfect Carrot Side-Dish

This simple but delicious accompaniment goes well with many types of meat main courses, whether it be a Sunday roast or chicken pasta.

Ingredients: Carrots, salt and pepper, parsley, butter and olive oil.

Method: Preset your cooker to 90C and pop the timer on for 30 minutes. Peel your carrots, season them then place them in a sealable bag – add butter and a dash of olive oil alongside the parsley. Submerge the bag and simply cook for half an hour!

Egg And Bacon Bites

These bites are so moreish that you’ll be making them every day!

Ingredients: 6 eggs, 170g gruyere cheese, 85g cream cheese, 3 slices of cooked bacon cut into cubes, pinch of salt to taste.

Method: Set your sous vide cooker to 78C. Whisk together the eggs, cheese and salt until thoroughly combined. Distribute the cubes of bacon into the bottom of 6 canning jars with lids. Fill with the egg and cheese mixture. Place the lids on but only to fingertip tightness to prevent the jars from shattering. Submerge the jars for one hour, then enjoy straight from the cup.

These recipes are just a brief selection of the wonderful ways that you can experiment with your new sous vide cooker. If your mouth is already watering, then it’s time to get cracking on making your next sous vide treat.

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