Monday, 25 November 2013

SousVide Supreme Party Food Made Easy - Indian Spiced Lamb Patties

Last month I made a selection of starter course dishes that were all ideal for entertaining and were made using the SousVide Supreme water oven.  For the month of November with Christmas and New Year coming up fast, I'm making party food and the main part of each recipe can be prepared in advance, ready to cook using the Sous Vide cooking method.
These Mini Indian Spiced Lamb Patties can be made now and frozen in the special vacuum pouches ready to pop into the water oven on party day.  To serve,all that's left to do is a 30 second turn in oil in a very hot pan to give the patties colour then pop each one onto mini naan breads, garnish and enjoy!


The great thing about this method of cooking is these lamb patties can sit in the water oven for hours and they will still be cooked to a perfect medium-rare (or however you choose) ready to brown and they can be ready when you are.  
 
What exactly is Sous Vide?
Sous vide (pronounced soo-veed) means “under vacuum” in French, and sous vide cooking is a gourmet culinary technique long used by chefs worldwide.
Instead of good cooking relying on perfect timing to cook, sous vide relies on precise temperature control, but once you've set the temperature on the machine you don't have to fuss about it anymore - just leave your food to cook.

 
Thanks to The SousVide Supreme You can now have one of these amazing machines in your own home as their range is especially designed for home kitchens.  The Sous Vide method takes the guess work out of cooking, so anyone can create for example the perfect medium-rare steak just as you'd find in a top restaurant - at home.


 Food to be cooked is first sealed in a special pouch and sealed with the vacuum sealer that's included in 
The SousVide Supreme Promo pack.
  
You can read in more detail about The SousVide Supreme in a previous post here.


Print Recipe
https://sites.google.com/a/aglugofoil.com/a-glug-of-oil/sous-vide-indian-spiced-lamb-patties

To make 12 lamb patties you will need:
500g minced lamb - no more that 16% fat
1 red onion - chopped to small dice
1 red chilli - seeds removed and finely chopped
1 tablespoon garam masala
2 tablespoon of Madras curry paste - I think both Sharwoods or Patak's are good
salt and black pepper to season

To serve:
12 mini naan breads
your favourite mango chutney
Yoghurt sauce - see below

For the yoghurt sauce:
5 tablespoons Total Greek yoghurt
half a cucumber - peeled, seeds removed and chopped to small dice
fresh coriander leaves - chopped
salt to taste 

How to do it:
It's best not to make the sauce until the day and then keep covered in the fridge until you need it.  If your patties are frozen I think it's best to defrost them first. 

When you're ready to cook, fill the SousVide water oven and set the temperature to 56.5 for medium-rare (60c for medium or 65.5c for medium-well).
In a frying pan add a little oil and heat.  Fry the onion and chilli until soft but not coloured and then remove from the heat and set aside to cool completely.

In a large bowl add the minced lamb and the cooled onion and chilli along with the garam masala and the Madras paste and a pinch of salt and black pepper.
Mix together with your hands but take care not to over mix of the patties will loose texture and have a processed look.
Top Tip!  Take a tiny amount of the mixture and fry it.  You can then taste and adjust the seasoning.
When you're happy with the taste shape into 12 patties. 
Whether you're going to freeze them or not you need to pop them into 2 of the 1 the gallon sized special pouches. 
If you try to cram more in they will squash together when you vacuum seal them.
After placing the patties carefully into the pouches fold the end over but do not seal at this stage.  Pop them into the freezer to firm up for about 1 hour.
Once they are almost frozen, you can seal each pouch and either return to the freezer for cooking another day or go straight into your Sous Vide at your chosen the temperature,
depending on how you want yours cooked.  I cooked mine medium-rare and after the quick browning in a hot pan they were perfectly tender and juicy.

Cook the patties for a minimum of 2 hours but of course they can stay happily in the water oven for a good few more hours till you are ready.
Once they're ready remove from the pouch, taking care as the steam will be hot.  Pat dry on kitchen paper add a little oil to a pan till and heat till it's very hot. Pop the patties in and brown for just 30 seconds each side. 
Now all you need to do it assemble them:
Add a dollop of yoghurt sauce onto each mini naan bread, pop on a pattie and secure with a cocktail stick. Now add a small amount of mango chutney to each and they are ready to enjoy.


My recipe for Mini Burgers can be found here and you can find more delicious Sous Vide recipes over at my friend Karen's blog Lavender and Lovage.



Disclaimer: I was sent a SousVide Supreme Promo Pack which consists of:  a SousVide Supreme water oven, Vacuum sealer which includes 10 pouches.  2 boxes of vacuum seal cooking pouches, and the Easy Sous Vide cookbook

RRP: £506:98 (£422.48 excluding VAT) it is mine to keep in return for blog posts and a total of twelve recipes.


1 comment:

Hazel Christopher said...

These look delicious :)

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