Showing posts with label SousVide Supreme. Show all posts
Showing posts with label SousVide Supreme. Show all posts

Sunday, 12 January 2014

Sous Vide - Pork Belly with Honey and Apple Cider Glaze

There's nothing quite like slow cooked pork belly cooked sous vide.  The meat is so tender it melts in your mouth.  Pork belly with a sticky honey, apple and cider glaze can only ever be a good thing whether slow cooked in the oven or not.  But it has to be said, when cooked sous vide it takes on a whole new level and personally I don't think cooking it any other way can beat it. 


The idea for the glaze came from my reading the packaging of ready cooked pork belly in Marks and Spencer. So, making it up as I went along adding a bit of this and a bit of that I have to say the result was good and turned out as I expected.

Wednesday, 8 January 2014

SousVide Supreme - Gammon with Cumberland Sauce

Cumberland sauce is a fruity sauce, perfect with cold non white meats such as gammon, ham, lamb or venison and fits the bill nicely with game pie too.  Created in the late 19th Century of The Duke of Cumberland, variations of the sauce exist but the most common ingredients are port, redcurrant jelly, mustard, ginger and orange.


Not wanting to cook a whole gammon joint, mainly for fear of ruining it, I experimented with a couple of slices and the result was tasty, moist gammon that would go perfectly with the old fashioned dish of Gammon, Pease Pudding and Carrots.  In any case, I decided the gammon needs to be sliced to serve so why not slice it before cooking!  Also as gammon joints vary in size the cooking times would vary, but if you slice the gammon before popping it into the cooking pouch everyone will know where they are as the cooking time should be the same as mine.

Sunday, 5 January 2014

SousVide Supreme - Mediterranean Style Cod

 Having experimented quite a bit now with The SousVide Supreme water oven, I've had a go at Starter Courses and Party Food and Everyday Dinners but until now I hadn't tried cooking fish apart from salmon fillets.  Cooking in the SousVide Supreme keeps vegetables vibrant and meat and poultry succulent, juicy and totally delicious but what about fish? 


Personally I'm not keen on salmon cooked sous vide, probably it's just a matter of taste but I found the salmon lost texture and became slightly mushy despite trying different temperatures and cooking times.  That said, it must just be me as others have been successful with salmon.
Cod fillets however are not only a doddle to cook sous vide, but they came out perfectly cooked and flaked beautifully and were full of flavour.  My photo really doesn't do this dish justice - hurry up the brighter weather I say.  Since I made this dish up as I went along I was so pleased with it I will make it again.

Saturday, 21 December 2013

SousVide Supreme Dinner Made Easy - Tarragon Chicken

Readers of this blog will know I've recently been experimenting with The SousVide Supreme water oven.  Starter Courses, Party Food and now Everyday Dinners all cooked Sous Vide.  
Cooking in the SousVide Supreme keeps vegetables vibrant and meat and poultry succulent, juicy and totally delicious.


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.

Saturday, 14 December 2013

SousVide Supreme - Chicken and Black Pudding Terrine

Chicken and Black Pudding Terrine with Paprika Popcorn.  Any meat or poultry cooked Sous Vide is incredibly moist and tender.  I added a little duck fat to this chicken terrine and it tasted seriously good!  


If you're serving something other than Turkey, for example Beef Wellington this is just perfect as a starter.
Or how about leaving out the popcorn and slice to serve at that Christmas or New Years Eve Party!

Wednesday, 11 December 2013

SousVide Supreme - Szechuan Pork Belly Bites with a BBQ Glaze

Still along the theme of 'Party Food Made Easy' here I've made Szechuan and Sea Salt Pork Belly Bites with a BBQ glaze, fantastic for all those Christmas and New Year parties!


After spending 8 hours in the water oven the pork belly melts in your mouth, so delicious!

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.

Monday, 18 November 2013

SousVide Supreme Party Food Made Easy - Teriyaki Sesame Chicken Bites

Last month I made a selection of Starter Course Dishes that are all ideal for entertaining and were made using the SousVide Supreme water oven.  This month with Christmas and New Year coming up fast, I'm making party food.  The main part of each recipe can be prepared in advance, ready to cook using the Sous Vide cooking method.


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.





Print Recipe
https://sites.google.com/a/aglugofoil.com/a-glug-of-oil/sousvide-teriyaki-sesame-chicken-bites



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.


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.

Thursday, 7 November 2013

SousVide Supreme Party Food Made Easy - Mini Burgers

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.  With Christmas and New Year coming up fast, thoughts turn to party food.  This is the first of a few party food ideas I will be posting which can be prepared in advance, ready to cook using the Sous Vide cooking method.  
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!


The fantastic thing about this method of cooking is your burgers 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, they're ready when you are.  

Sunday, 13 October 2013

SousVide Supreme - Entertaining Made Easy

 Whether you're hosting a dinner party or simply cooking meals for the family the SousVide Supreme water oven really is the bees knees of kitchen equipment.
 Here I've made three different starter courses, all inexpensive and simple to make but there's a difference to the norm, the chicken, peppers, egg and asparagus used in these dishes were cooked in a SousVide Supreme Water Oven.  Meaning you can cook ahead and without fuss, get on with your day and dinner is ready when you are.

First up - Sous Vide Indian-style Chicken and Pepper Tikka Skewers:


Sous Vide Soft Cooked Egg with Asparagus and Bacon Dust:


And lastly Goi Cuon - Vietnamese Chicken Spring Rolls 
with Pickled Cucumber:

 

 Just recently I was lucky enough to be sent an absolutely fantastic piece of kitchen equipment in the form of a SousVide Supreme Water Bath.
After seeing the water bath method of cooking programs such as Masterchef, you've no idea how much I've wanted one since.  That said, the ones in professional kitchens are far too big to fit in my tiny kitchen.
But the good news is, SousVide Supreme have made a smaller version which is perfect for the home cook and big enough to cope with a dinner party.

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.
 
So what was in the Box?
   SousVide Supreme Water Oven:

SousVide Vacuum Sealer, which includes 10 pouches of different size, 2 boxes of vacuum seal cooking pouches, and the Easy Sous Vide Cookbook, a DVD and of course there are operating instructions for the water oven and the vacuum sealer.



 How easy it is to cook with the SousVide Supreme?
In return for receiving the SousVide Supreme I have to create a variety of recipes, all using the SousVide Supreme water bath.  So over the next few months I will be showing you exactly how easy it is to use.  In this post I'll show you three easy to make recipes suitable as starter courses.
 
Whilst this method of cooking is totally different to the norm once you see how amazingly tender and so perfectly cooked a medium-rare steak turns out, I think you too will be converted it makes you look like a professional chef turning out some of the best food ever.   

So for example if you like your steak medium-rare the precise temperature that a 1 inch thick piece of steak needs to be is to 56.5 C / 134F so once you've set the temperature on the machine as long as the steak has had the minimum time to cook it doesn't matter if you leave it there for another hour, two hours or even most of the day, your steak will stay safe to eat and perfectly medium-rare just as you wanted.

And when you're ready to serve?
All that's needed is an extremely quick flash-fry of 30 seconds in hot butter which will ensure your steak browns and looks as good as it's tastes.  

Of course it's not just steak:
 Poultry, Game, all Meats, Fish, Vegetables, Fruit and Eggs can all be cooked perfectly in the SousVide Supreme.

Chicken breast for example which is known for very easily becoming tough during cooking, with the SousVide Supreme chicken is perfectly cooked, meltingly tender and so, so juicy.  Because when cooking in a vacuum sealed pouch there simply isn't anywhere for the natural juices along with any seasonings you might add to go.
Seriously the results are truly outstanding - SousVide also delivers healthier and more nutritious food.      

Timings and recommended temperatures for your chosen cut of meat, chicken, fish and vegetables and even fruit are all listed
in a book as part of the kit.  But you can always check them here: 
Sous Vide Cooking Times and Temperatures Reference Guide.

Getting Started - Fill the Machine with Hot Water:
 Fill to just below the 'Max' as when the food is in the water level will rise, you can either add a little more or remove some if necessary.


Seal the food to be cooked in the special food grade pouches which are designed to be sealed by the heat.
For example, place asparagus evenly in a pouch.  Add a drizzle of olive oil, personally I find it best to season after cooking.
Make sure the special food grade bag is straight, and with the top of the pouch laying on the rippled surface just touching the air portal.


Close the lid and press 'Vacuum/Seal' - the air with be automatically drawn out and the bag will seal afterwards.


Your food is now ready to be cooked in the SousVide water oven!

Four Easy Steps to SousVide Cooking are simply;
 Season, Seal, Simmer and Serve.

 Season: Meat, chicken or fish or vegetables, fill the machine with hot water and set the temperature on the SousVide water oven.  Pop into the special food grade plastic pouches along with any chosen herbs you might fancy.
Seal: The pouch using a vacuum machine.
Simmer: Once your selected temperature has been reached, place the sealed vacuum pouch into the water bath by resting it in the rack.  Put the lid on along with the heat mat included and get on with enjoying your day whilst dinner is being cooked with the temperature being constantly monitored for you by the SousVide water oven.
Serve: When the time is up, take the pouch out of the machine and turn the machine off.  Open the pouch taking care of the hot steam on opening and you can either enjoy your beautifully cooked food straight away, or continue to cook further depending on your recipe. 
Leave the water to cool before emptying the machine.
Indian-style Chicken and Pepper Tikka Skewers:


 Print Recipe

 Allow 1 chicken breast fillet and half of a bell pepper for every 2 skewers you want to make.

Skinless chicken breast fillets - cut into bite sized pieces
Red bell pepper - cut into bite sized pieces
Tikka Masala Paste (Pataks or Sharwood's are both good)
vegetable oil

How to do it: 
Mix the paste and oil together in a bowl - about 1 tablespoon of paste to a drizzle of oil is enough for 1 chicken fillet. Leave to marinate for at least half an hour.  
Thread the chicken onto wooden skewers alternating with pepper.
Pop the skewers into a pouch - best to roll the top of the pouch so the marinade doesn't get on the top of the bag, if it does it wont seal properly.


Seal the pouch and fill the SousVide water oven with hot water and set the temperature to 63.5C or 146F
Once the temperature is reached pop the sealed bags into the water and allow to cook for a minimum of 1 hour but I left mine simmering away for 2 and a half hours.
*This is the great thing about Sous Vide cooking, only the temperature and minimum time has to be paid attention to, then you can leave most foods simmering all day - until you are ready to eat*

Remove the pouch from the oven and remember the food will be perfectly cooked though but for visual presentation just pop the skewers either onto the BBQ for literately 30 seconds each side, or onto a VERY hot griddle-pan as I did to achieve a nice char-grilled look.
Enjoy!


Sous Vide Soft Cooked Egg with Asparagus and Bacon Dust:


Print Recipe

Allow 1 egg and 4 or 5 asparagus tips per person and 1 rasher of bacon will make enough dust for 6 plates.

How to do it:

For perfectly cooked Asparagus Tips: 
Fill the machine with hot water and  at 88C/190.5 and pop in the vacuum sealed pouch and cook for just 5 to 10 minutes.  Remove and without opening the bag, see if it bends easily and when it does it's done.


    I cooked the asparagus in the Sous Vide water oven the day before, since the eggs and vegetables need different temperatures it was easier.
 Asparagus needs nothing but a tiny drizzle of oil added to the cooking pouch and I find it nicer if it's seasoned once it's cooked.  All vegetables keep their colour and look amazing.
 Once it was cooked I plunged the bag into ice cold water and left it to cool. Wiped the bag dry and stored still sealed in the bag until the following day.

Wipe a non-stick frying pan with a tiny amount of vegetable oil and fry a rasher of smoked back bacon until it's really crisp.  Now wrap in a couple of sheets of kitchen paper and pop into the microwave for 30 seconds and it should be very crisp.  If not pop it back for another 20 seconds but take care not to burn it.
Leave to cool and crush in a pestle and mortar or with under another sheet of kitchen paper with a rolling pin and voi·là bacon dust!

Perfect Soft Cooked Eggs:
 After a few experiments I found that a temperature of 65C and 45 minutes produced the perfect soft cooked egg and very fresh eggs work best.

There is no need to put your eggs in a bag.  Fill the Sous Vide with hot water and set the temperature to 65C/149F and once the temperature is carefully lower in your eggs one at a time and set the timer on the machine to 45 minutes.
Once the time is up the machine will give out a series of load beeps.  Remove the eggs and crack into a cup before placing on your finished dish, only because it's easier that way.  

Plate your dish up, add the egg and enjoy!


Goi Cuon - Vietnamese Chicken Spring Rolls with Pickled Cucumber:


Print Recipe

To serve 4 you will need:
about 4 inches of cucumber - seeds removed and diced
a pinch of salt
 1 tablespoon rice vinegar
1 teaspoon sugar 

1 x skinless chicken breast fillet - cooked Sous Vide with a tiny drizzle of oil and a splash of soy sauce - then cooled and thinly sliced
1 carrot, 1 spring onion - very thinly sliced into matchsticks
a few baby gem lettuce leaves - shredded  
8 Spring roll rice papers and Vermicelli Noodles - available in any good supermarket.

How to do it:
Fill the Sous Vide oven with hot water and set the temperature to 63.5C/146F
Once the temperature has been reached submerge the chicken fillet (prepared as above) into the water and as long as it's been simmering for a minimum of 1 hour, remember cooking Sous Vide means it can stay there all day if you wish without the chicken drying out, it will stay moist and full of flavour and is ready when you are.

  Meanwhile, make the Pickled Cucumber:
Sprinkle the diced cucumber with the salt and leave for 30 minutes.  Once ready, pat dry with kitchen paper and put the cucumber into a small bowl.  Add the rice vinegar and sugar and give it a good stir.  Leave for an hour or so and to serve just drain from the liquid.

Once the chicken is cooked, remove and cool in ice cold water whilst still in the pouch.  Then remove the pouch and slice the chicken into thin strips.

For the Spring Rolls:
Pop the vermicelli noodles into a bowl and add boiling water, leave for 5 minutes then rinse and drain.
Place one spring roll rice wrapper at a time into a large bowl of warm water and leave for just a couple of seconds so the rice paper has softened.
Lay on a plate and add the chicken, carrot, lettuce and spring onion filling along with a few noodles, taking care not to over fill.
Bring the bottom of the rice paper up to cover the filling, fold the side in and roll.  Cut each roll in half when you're ready to serve.


  Next time I'll be showing you three Main Courses including a selection of vegetables.
You can find more delicious Sous Vide recipes over at Karen's site;
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.

+SousVide Supreme 

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