Wednesday, 30 April 2014
Monday, 25 November 2013
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!
Monday, 18 November 2013
What exactly is Sous Vide?
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.
To make 16 - 20 (depending on the size of the fillets) Teriyaki Sesame Chicken Bites you will need:
2 skinless chicken breast fillets
Toasted sesame seeds, gem lettuce, finely chopped red chilli and spring onions for garnish
To make the marinade you will need:
1 tablespoon toasted sesame oil
1 tablespoon light soy sauce
1/2 a tablespoon dark soy sauce
5 tablespoons of clear honey
1 tablespoon Mirin
1 tablespoon caster sugar
a pinch of ginger powder - fresh ginger doesn't work well in sous vide cooking
a teaspoon of white pepper
** Please note if you are planning on freezing the chicken before cooking you will only need to make half of this marinade mixture as it wont keep longer than a day.
Also the chicken will need to be fully defrosted before cooking in the sous vide.
How to do it:
Mix the marinade ingredients together in a small bowl.
Cut each chicken fillet into large bite sized pieces and pop into a bowl. Add just a couple of tablespoons of the marinade mixture to the fillets and stir well to coat keeping the rest of the marinade for later.
Fill and heat the Sous Vide to 63.5C
Drain and put the chicken pieces into a suitably sized cooking pouch and vacuum seal. Pop the sealed pouch into the Sous Vide water oven and leave to cook for a minimum of one hour, but of course they can stay there for a good few hours until you are ready to finish them for serving.
Once the chicken has had the minimum time in the water oven, remove the pouch and carefully cut open with scissors taking care of the hot steam. Please don't be fussed that at this stage the chicken will look like all the pieces have stuck together, they haven't - just carefully part each one.
Pour some toasted sesame seeds into a small bowl.
Heat up a frying pan, give the marinade a stir and add to the pan with the chicken pieces. As this was an experiment I only used one small chicken fillet, just saying in case you're thinking there's not much food at her party!
Quickly stir the chicken pieces (remember they are already cooked) and coat in the syrupy marinade. Using a cocktail stick, dip one side of each chicken piece into the toasted sesame seeds.
Now remove for the cocktail stick and turn the chicken piece over inserting the cocktail stick back in so the sesame coated side is up. Set aside and assemble for serving. Put each one on a piece of lettuce and sprinkle with finely chopped red chilli and spring onions and enjoy!
My recipe for Party Food Mini Burgers can be found here and you can find more delicious recipes made in the SousVide Supreme over at my friend Karen's blog Lavender and Lovage.
Thursday, 7 November 2013
These tasty, juicy mini burgers 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 burgers colour, assemble, serve and enjoy!
Wednesday, 23 January 2013
Monday, 19 November 2012
Sunday, 4 December 2011
Saturday, 1 November 2008
I made some sausage rolls yesterday, but fancied putting wholegrain mustard in them. They turned out rather nice I must say.
What you need:
1 x 500g pack of ready made puff pastry
450g of good quality sausages - skin removed
Approx. 4 tbsp wholegrain mustard
1 egg - beaten, to glaze
How to do it:
Preheat oven to 220C/200ºC for fan assisted /425F or Gas Mark 7
Cut the pastry in half so it's an easier size to manage. Roll out one half to make an oblong about 0.5mm thick and cut that in half.
Repeat with the other half of the pastry so you now have 4 oblong pieces of pastry. Spread the centre of each pastry piece with some mustard, leaving a border on each long side.
With a sharp knife tidy the edges, cut the roll into equal sized sausage rolls. They can be however long or short if you want cocktail size rolls.
Brush the tops with beaten egg. Make 2-3 slashes in the top of each sausage roll.
Now place the sausage rolls on a baking sheet and bake for approx. 15 minutes until pastry is risen and golden brown, serve either hot or cold.