cooking techniques sous videvacuum food sealer method place all the brine ingredients into a large...
TRANSCRIPT
1ISSUE
SOUS VIDEMODERNISTCOOKING TECHNIQUES
TIPS - TECHNIQUES - RECIPES
// MO
DERN CLASSIC
Crispy H
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//PLANT BASEDM
iso R
oasted
Smo
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Co
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er Pesto
// SPICEDM
asala Ro
asted H
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Red
Lentil Salad
Brought to you by
P R E C I S E S O U S V I D E C O O K I N G
F R O M YO U R P H O N E
AVA I L A B L E O N I O S A N D A N D R O I D
V I S I T S O U S V I D E TO O L S .C O M F O R M O R E I N F O R M AT I O N O N T H E I N N O VAT I V E I V I D E R A N G E O F S O U S -V I D E C O O K E R S
Welcome to the first edition of Modernist Cooking TechniquesIn this edition we feature a whole host of hints & tips, techniques the professionals use, as well as recipes put together by our very own development chefs.
Make sure to subscribe and follow for future issues of modernist cooking techniques from Sousvide Tools. With all the latest advice and professional tips on all areas of modernist cooking.
//INTRODUCTION
Here at Sousvide Tools we are all about sharing our knowledge and experience so that our followers and customers can create
some amazing dishes. Using modernist techniques such as sous vide, smoking, dehydrating and following the recipes our very
own development chefs have created for you, you can further elevate your level of cooking with great consistent results.
Follow us @sousvidetools on facebook, Instagram and twitter and share with us your creations using #isousvide
3
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Contents
//CONTENTS
3
IntroductionOverview of publication and history of ‘In The Bag’
Recipes6Pesto infused Cherry Tomatoes cooked Sous Vide with Chardonnay Vinegar and Smoked Sea Salt
8Soy glazed boneless chicken wings with homecured kimchi
10Duck Egg-Yolk cooked Sous Vide in Burnt Butter and Miso, served on Toast
12Honey Roasted Swede Cooked Sous Vide with Roasted Cumin, Honey and Chilli
14Salad of Heritage Baby Carrots, Goats Curd and Toasted Caraway
16Roasted Wild Venison Loin with Pine and Cocoa Salt, Amaretto Poached Plums
18Crispy Char Sui Pork Ribs
20Sous Vide Lamb Neck with Roasted Pine Nut Puree and Confit Tomato
22Crispy Ham Hock ‘Toad In The Hole’, Roast Cauliflower, Cheese Sauce
24Chilli Con Carne Flavoured Beef ‘Rib Keys’, Roasted Avocado, Coriander and Lime
26Miso Roasted Smoked Aubergine, Turmeric Spiced Yoghurt and Coriander Pesto
28Miso Roasted Celariac, Mustard Quinoa, Feta Cheese Crumble
30Warm Salad of Roast Cauliflower, Cornichon, Crispy Capers and Lovage Pesto
32Butter Roasted Brill, Potato, Chorizo and Parsley Salsa with Crispy Capers
34Oak Smoked Haddock “Fish Fingers” with Vinegar Salt
36Lemon Cured Monkfish with Charred Tender Stem Broccoli
38Masala Roasted Hake - Spiced Quinoa and Red Lentil Salad
40Scorched Salmon, Marinated in Cashew Nut Satay Sauce
42Saffron Spiced Whole Clementine Cooked Sous Vide with a Muscat, a Honey Set Cream and Granita
44Spiced Pineapple with Whipped Cream Cheese Yoghurt and Ginger Biscuits
Page 1Roasted Wild Venison
5
RecipesSO
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//SOUS VIDE
Pesto infused Cherry Tomatoes cooked Sous Vide with
Chardonnay Vinegar and Smoked Sea Salt
3hrs TwoStarter
Ingredients
200g Vine Ripened Cherry Tomatoes50g Pine NutsLarge Bunch of Basil50g Parmesan (or vegetarian alternative)150ml Olive Oil, plus extra for storing1 Garlic Clove3 tbsp. Chardonnay VinegarLarge Pinch Smoked Sea Salt
Equipment
Vacuum PouchesVacuum Packaging MachineSous Vide Water BathChopping BoardsKitchen Knives
Method
This simple and basic recipe adds maximum strength of flavour to the
tomato.
In a blender add the basil, parmesan, olive oil, garlic and pine nuts
then blend to a smooth paste
On a board slice the tomatoes in half leaving seed side up, season
heavily with sea salt and drizzle with vinegar
Place the tomatoes in a pouch and add the pesto. Use the vacuum
packaging machine to seal then cook in a preheated water bath at 60
degrees for 45 minutes
The tomatoes are ready to serve with any salad or meat/fish dish
//SOUS VIDE
6
Tomato will infuse with any herb so why not try thyme or rosemary and balsamic vinegar.
SOUS VIDE Recipe #1
//SOUS VIDE
7
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//SOUS VIDE
Soy glazed boneless chicken wings with homecured kimchi
2hrs 30mins FourMain
Ingredients
500g chicken wingsFresh chilli and spring onion for garnish
BRINE FOR THE CHICKEN WINGS
70mls water8g salt6g brown sugar3g honey9ml soy sauce1/2 clove of garlic4g fennel seeds1 tbsp. togorashi spice (Japanese 7spice)
SOY GLAZE
2/3 cup brown sugar½ cup soy sauce3 tbsp. honey¼ cup water3 tbsp. white spirit vinegar½ tsp ground ginger
Equipment
HOME CURE “KIMCHI”
250ml white wine500mls white wine vinegar400g white sugar200mls water80g salt
FOR THE KIMCHI BASE
½ bunch of sliced spring onion75g julienne of peeled ginger4 tbsp. harissa2 tbsp. of freshly blended dried chilli1 Chinese white cabbage cut up into 2-3cmBrine for kimchi
Sous vide water bathVacuum sealer bagsVacuum food sealer
Method
Place all the brine ingredients into a large pan, bring to the boil then
allow to cool. Put the chicken wings into a pouch then pour in the
brine and seal. Cook sous vide at 75C for 2 hours. Once cooked
remove the chicken wings from the pouch, pop out the bones and
reserve for later
Place all the soy glaze ingredients into a suitable pan and bring to boil
then simmer on low until reduced to a syrup like substance. Add the
chicken wings to the glaze and serve hot with the spring onion and
chilli on top
Place the kimchi home cure ingredients into a suitable sized pan and
bring up to the boil then allow to cool
For the kimchi base, mix the ingredients 1 – 5 and make sure the
kimchi is fully covered. Place into a bag and pour 400mls of brine into
mix and vacuum seal
Leave in the fridge for a week or until cabbage turns soft then serve
//SOUS VIDE
8
A recipe with a huge depth of flavours, sweet light texture and very real oriental authenticity.
SOUS VIDE Recipe #2
//SOUS VIDE
9
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//SOUS VIDE
Duck Egg-Yolk cooked Sous Vide in Burnt Butter and Miso, served
on Toast
1hr FourStarter
Ingredients
4x duck egg yolks4 slices quality sour dough1 clove garlic4 slices roast ham (optional)
Equipment
Sous Vide Water BathKilner Jar
SMOKED BUTTER STOCK
150g salted butter100g rendered duck fat2 star anise1 tsp coriander seeds1 tsp fennel seeds10 sprigs thyme1 crushed cinnamon stick6 cloves of smoked garlic1 bay leaf2 sliced shallots2 tbsp. ketchup Manis200ml chicken stock75g miso
Method
Begin by making the smoked butter stock. Caramelise the butter in
a sauce pan and add all the other ingredients. Infuse until the butter
turns nut-brown. Now add the chicken stock and whisk together. Set
aside to cool.
Cook the egg yolk by lightly covering egg yolks with the smoked
butter stock in small kilner jars for 45 minutes at 62 degrees in a
pre-heated water bath.
Serve the yolks on toasted sour dough bread, rubbed with a little
garlic and covered with Iberico ham
//SOUS VIDE
10
A dish with a beautiful silk-like texture and huge depth of flavour.
SOUS VIDE Recipe #3
//SOUS VIDE
11
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//SOUS VIDE
Honey Roasted Swede Cooked Sous Vide with Roasted Cumin,
Honey and Chilli
1hr 30mins FourStarter
Ingredients
1 Large Swede, peeled and cut into large chunks2 tbsp Olive Oil1 tbsp Clear Honey1 tsp Cumin Seeds1 Large Red Chilli, deseeded and choppedSmall Bunch of Coriander, choppedSea Salt)
Equipment
Sous Vide Water BathKilner Jar
Method
This versatile root vegetable can be roasted like a potato. With a
drizzle of honey and a sprinkling of spice you get a very special side
dish.
In a small bowl mix the olive oil, chilli, honey, cumin and a little sea salt
together
Add the swede to the bowl and toss the two together
Place the swede pieces into a pouch and seal
Cook in a preheated water bath at 90 degrees for 1 hour 15 minutes
or until tender
To serve, take the swede from the pouch and place into desired serv-
ing dish. Garnish with the coriander
//SOUS VIDE
12
Why not add a flavoured pepper butter to the pouch giving a rich buttery taste.
SOUS VIDE Recipe #4
//SOUS VIDE
13
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//SOUS VIDE
Salad of Heritage Baby Carrots, Goats Curd and
Toasted Caraway
2hrs 25mins TwoStarter
Ingredients
4 purple baby carrots – peeled & washed4 white baby carrots – peeled & washed4 orange baby carrots – peeled & washed300 mls carrot juice2 tbsp toasted caraway seeds200g goats curd4 tbsp olive oil1 tsp black pepper50g pickled carrot ribbons (use a link here for the recipe)salad cress1 tbsp of white wine vinegar1 tsp English mustard
Equipment
Sous Vide Water BathVacuum PouchesSous Vide Vacuum Sealer
Method
Pre heat your water bath or circulator to 85°C
Split the different coloured carrots into separate pouches with
100mls of carrot juice in each pouch, along with a pinch of salt
Seal the pouches and cook for 2 hours or until firm, then allow to cool
Reserving 100mls of the cooked carrot juice, place it into a kilner jar
along with the mustard, vinegar and olive oil then shake to emulsify
and form a vinaigrette
Assemble the carrots onto the plate with the goat’s curd, toasted car-
away seeds, cress and pickled ribbons then dress with the vinaigrette
and serve
//SOUS VIDE
14
A delicate dish, packed with freshness and flavour.
SOUS VIDE Recipe #5
//SOUS VIDE
15
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//SOUS VIDE
Roasted Wild Venison Loin with Pine and Cocoa Salt, Amaretto
Poached Plums
1hr 30mins FourMain
Ingredients
4 x 175g venison loin portions4 sprigs of fresh pine20 g cocoa nibs15g Maldon sea salt100ml amaretto2 cloves4 plums150mls of reduced game stockLight olive oilWhite pepper75g butter
Equipment
Sous Vide Water BathPestle & MortarVacuum PouchSous Vide Vacuum Sealer
Method
Pre-heat the water bath to 70°C
In a pestle and mortar or spice grinder, grind the cocoa nibs and sea
salt together to
Create cocoa salt.
Trim any sinew from the venison loin pieces, season with cocoa salt
and place in a vacuum pouch with some pine leaves, 25 g butter and a
tbsp of olive oil, seal pouch.
De-seed plums by cutting plum in half and pulling out stone, place
plum halves in a pouch with amaretto, cloves and some pine leaves
and seal the pouch. Place into the pre-heated bath for about 40 mins
or until tender.
Place venison into a 54C water bath for 20 minutes.
Place a cast iron pan on a high heat, remove the venison from the
pouch and pat dry. Place a little oil into the pan, and quickly sear the
venison loin to create a crust on all sides then remove from pan and
rest.
Deglaze cooking pan with plum cooking juices, then add the reduced
game stock, to create a rich venison sauce, whisk in 25g of butter for
added richness.
Carve the venison, plate with plums, sauce and garnish with the pine
leaves.
//SOUS VIDE
16
A beautifully rich meat balanced perfectly with a deep plum sauce.
SOUS VIDE Recipe #6
//SOUS VIDE
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//SOUS VIDE
Crispy Char Sui Pork Ribs
8hr 20mins FourMain
Ingredients
100mls of soy sauce90g runny honey2tsp sesame oil60g oyster sauce75g ketchup30g miso paste1 ½ tbsp. Chinese five spice70g grated ginger1 chopped red chilli1 tsp garlic powder2-star anise2 cloves75mls of water1 tbsp. roasted coriander seedsZest of 1 orangeZest of 1 lime2 x 8 bone racks of pork ribs60g soft brown sugar1 ½ tsp. salt
Equipment
Sous Vide Water BathVacuum PouchesSous Vide Vacuum SealerBlender
Method
Set the water bath to 78 degrees
In a large saucepan, place all the ingredients, except the racks of pork
and bring the sauce pan up to the boil then slowly simmer for 1 hour.
Set aside to cool
In a high-speed blender, blend the sauce until smooth.
Place the pork ribs in a large vacuum pouch with the spice marinade
and seal. Place in a water bath or circulator for 8 hours. When the ribs
are cooked remove from pouch and place the liquid in pan and reduce
by half to create a sticky glaze.
Cut the racks into individual pork ribs, in a hot oven at 220C basting
every 5 minutes with the marinade.
//SOUS VIDE
18
Serve with pan charred spring onions, fresh coriander and chilli.
SOUS VIDE Recipe #7
//SOUS VIDE
19
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//SOUS VIDE
Sous Vide Lamb Neck with Roasted Pine Nut Puree and
Confit Tomato
24hr 45mins FourMain
Ingredients
2 x lamb neck fillets1 bulb roasted garlic50g butter1 tsp chopped thyme1 tsp harissa paste¼ tsp Maldon sea salt1 tsp roasted cumin seeds250g roasted peeled pinenuts200mls natural yoghurt400g baby plum tomato1 tbsp tomato puree15 large basil leaves2 x clove fresh garlic – sliced100mls olive oil
Equipment
Sous Vide Water BathVacuum PouchesSous Vide Vacuum SealerSkilletPestle & MortarBlenderSieveBlowtorch
Method
In a hot skillet heavily sear the lamb neck fillets until heavily
caramelized. set aside to cool
In a bowl or pestle and mortar make a paste with the roasted garlic,
butter, thyme, harissa paste and season with sea salt
Add the roasted lamb necks to a pouch with the paste, seal the pouch
In a pre-heated water bath or circulator cook for 24 hours
In a high speed blender add the roasted pinenuts, yoghurt and cumin
seeds, blend to a smooth puree, pass through a fine sieve
Using a blow torch char the tomato skins and vines.
Place the tomatoes in a vacuum pouch, add the olive oil, tomato
puree, sliced garlic, olive oil to the pouch . Season well with Maldon
sea salt.
Seal the pouch and in a pre-heated water bath or circulator cook for 1
hour at 65 degree.
To finish – in a hot pan caramelise the lamb neck fillets serve with the
pinenuts puree and slow cooked confit tomato
//SOUS VIDE
20
An incredibly succulent and tender finish with great texture.
SOUS VIDE Recipe #8
//SOUS VIDE
21
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//SOUS VIDE
Crispy Ham Hock ‘Toad In The Hole’, Roast Cauliflower, Cheese
Sauce
11hr 30mins EightMain
Ingredients
2 whole ham hocks200g mixed onion, carrot and celery1 tbsp. peppercorns1 bay leaf1 star anise2 tsp roasted fennel seeds500mls water200g precooked cauliflower (mostly Al Dente)200mls of rich Cheese sauce250ml of Yorkshire pudding batter100g grated mature cheddar50g panko breadcrumbs1 tbsp. whole grain mustardOil1 pinch of black pepper2 tbsp. chopped parsley
Equipment
Sous Vide Water BathVacuum PouchesSous Vide Vacuum SealerSkilletPestle & MortarBlenderSieveBlowtorch
Method
In a pan, place water, the mixed vegetables and spices then simmer
for 20 mins. Then cool
Place ham hocks in a large vacuum pouch, add chilled stock and seal
pouch. Cook at 74C for 10 hours
Pick the ham from the bones and mix with parsley, mustard, a pinch of
black pepper and 100mls of the cooking liquor
Line a container with cling film, press the ham firmly into the contain-
er and refrigerate overnight
Cut the ham hock into 1-inch dice, place Yorkshire pudding tray into
oven with a little oil until smoking hot. When smoking hot add the
ham and then the Yorkshire pudding mix and cauliflower florets on
top and bake until golden
When near done, spoon over cheese sauce onto the cauliflower, then
sprinkle the breadcrumbs and cheddar and glaze
Serve once golden
//SOUS VIDE
22
A modern slant on a very British Classic, stunning!
SOUS VIDE Recipe #9
//SOUS VIDE
23
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//SOUS VIDE
Chilli Con Carne Flavoured Beef ‘Rib Keys’, Roasted Avocado,
Coriander and Lime
12hr 30mins SixMain
Ingredients
1.5kg of dry aged rib keys / brisket1 tsp smoked paprika1 tsp ancho red chilli powder1 tsp fresh red chilli1 tsp sea salt½ tsp cracked black pepper1 tsp Garlic powder1 tsp onion powder1 tsp coriander powder¼ tsp cinnamon powder15g tomato puree10g cocoa nibs50g beef fat2 x Avocado2 x lime1 bunch fresh coriander
Equipment
Sous Vide Water BathVacuum PouchesSous Vide Vacuum SealerBlowtorch
Method
Using a blowtorch heavily caramelise the Rib keys or brisket on all
sides
In a bowl mix all the dry ingredients, and toss the rib keys through the
mix to heavily coat
Place the marinated Rib keys into a vacuum pouch
Mix the tomato puree with the beef fat and pour into the pouch
Seal the pouch, in a pre-heated water bath cook for 12 hours at 80
degree
To serve – heavily caramelise the ribs in a hot pan with the Avocado
slices, serve with lime segments and fresh coriander
//SOUS VIDE
24
A deliciously spiced moreish dish, with a sweet sticky finish.
SOUS VIDE Recipe #10
//SOUS VIDE
25
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//SOUS VIDE
Miso Roasted Smoked Aubergine, Turmeric Spiced
Yoghurt and Coriander Pesto
6hrs 20mins FourMain
Ingredients
4 x aubergines4bsp of miso paste4 tbsp. of ketchup Manis2 tbsp of harissa paste150mls of natural Greek yoghurt1 tsp coriander seeds1 tsp of cumin seeds1 tsp turmeric powder¼ tsp black peppercorns½ a red chilli finely chopped150 g fresh coriander75g roasted cashews nuts2 cloves of garlic100mls of rapeseed oilSaltZest of ½ orange
Equipment
Skillet PanVacuum BagsSous Vide Vacuum SealerSous Vide Water BathBlender
Method
Place a skillet onto a high heat and blister the outsides of the auber-
gines until heavily charred and allow to cool.
Mix the miso, harissa and Manis to create a seasoning paste.
Using a sharp knife, cut through the aubergine length ways in half.
Equally divide the seasoning paste between the 8 aubergines and
individually vacuum them. Place into a preheated water bath for 6
hours at 70C.
After the aubergines have been cooked, press lightly and refrigerate
overnight.
To make the spiced yogurt, dry roast coriander seeds, chilli, cumin
seeds and black peppercorns and grind to a powder. Add the turmer-
ic, the yoghurt and orange zest and season to taste.
To make the coriander pesto, blend the coriander, garlic, cashew nuts
and rapeseed oil until smooth and creamy and season to taste.
Take the aubergines from pouch and cut into large squares. In a
hot pan sear until hot (can also be serve cold), dress the plate with
yoghurt, pesto and fresh coriander leaves before serving.
//SOUS VIDE
26
A delicately herb flavoured vegetable dish.
SOUS VIDE Recipe #11
//SOUS VIDE
27
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//SOUS VIDE
Miso Roasted Celariac, Mustard Quinoa, Feta Cheese Crumble
2hrs 30mins TwoMain
Ingredients
1 celeriac peeled and cut into small pieces250g butter1 tbsp. miso paste6 cloves garlic5 sprigs of thyme1 tsp onion powder3 tbsp. feta cheese1 tbsp. mustard seeds250g cooked quinoa2 tbsp. of whole grain mustard¼ lemon juice5 cherry tomatoes roughly cutChopped parsley
Equipment
Sous vide water bathVacuum sealer bagsVacuum food sealer
Method
Place a large pan on a medium heat then add the garlic, thyme,
mustard seeds and fry for 1½ minutes. Now add the butter and foam
until nut brown in colour, add the onion powder and set aside until
cool
Place the celeriac into a pouch, add the cooled butter and cook in a
pre-heated water bath at 85C for 1 ½ – 2 hours or until tender
Finish the celeriac in a hot pan until golden brown, season to taste
Add oil to a pan, over a moderate heat add the tomatoes and mustard
then reheat the quinoa. Add the lemon juice and parsley to serve
//SOUS VIDE
28
A light spiced dish, with a soft velvet finish of Feta Cheese.
SOUS VIDE Recipe #12
//SOUS VIDE
29
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//SOUS VIDE
Warm Salad of Roast Cauliflower, Cornichon, Crispy
Capers and Lovage Pesto
2hrs 10mins Two/ThreeMain
Ingredients
1 cauliflower cut into 6-8 wedges dependant on size.1 tbsp thyme50g parmesanMaldon sea saltRapeseed Oil50g cornichons2 tbsp of mini caperLarge bunch of lovage2 tbsp salted peanut½ lemon zest50g parmesan grated 150 mls light olive oil½ garlic clove crushed
Equipment
Sous vide water bathVacuum sealer bagsVacuum food sealerFryerBlender
Method
Place the cauliflower in a bowl, rub with thyme, salt and add touch
of oil. Remove air and cook in a preheated water bath at 80C for 1 ½
hour or until core is soft, then remove from the pouch
Place a pan onto a medium heat and colour the cauliflower until
golden. Grate over the parmesan and place the pan under a grill until
cheese has caramelised
To make the capers, take 2 tablespoons of the mini capers from the jar
and place onto a dry cloth and pat dry. Place into a hot fryer at 180C
and fry until crisp
For the pesto, place the lovage, garlic, lemon zest, grated parmesan
and peanuts into a blender and blend to a rough texture. Add the olive
oil then tip out into a bowl and season to taste
//SOUS VIDE
30
A light spiced dish, with a soft velvet finish of Feta Cheese.
SOUS VIDE Recipe #13
//SOUS VIDE
31
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//SOUS VIDE
Butter Roasted Brill, Potato, Chorizo and Parsley Salsa with
Crispy Capers
1hr FourMain
Ingredients
4 x 350g Brill portions on the bone150g butterJuice of 1 lemon1 x chicken Oxo cube1tsp dried dill25g salted baby capers75mls olive oil150g hot spiced chorizo – diced2 large Maris piper potatoes – diced and blanched1 small bunch Italian flat leaf parsley4 vine ripened tomato – quar-tered – deseeded – diced1 x Tbsp. cider apple vinegarMaldon sea salt
Equipment
Vacuum PouchesSous Vide Vacuum SealerSous Vide Water BathMedium Sized Skillet Pan
Method
On a plate place the Brill portions, season with salt and white pepper,
In a hot pan place the butter and cook until golden brown (beurre noi-
sette) stirring continuously, add the dill and lemon juice and chicken
oxo. Set aside to cool.
In individual pouches add the seasoned brill and divide the beurre
noisette evenly. Vacuum seal the pouches. Cook in a pre-heated bath
at 56 degrees for 40 minutes
Place a medium size skillet on a medium heat, add the chorizo and
cook until the oils have been released add the diced tomato, potato,
capers, parsley, vinegar and olive oil. cool slightly before serving,
season to taste.
Once the brill has finished cooking, season to taste and serve with the
salsa.
//SOUS VIDE
32
The perfect taste of the meditarranean, sweet delicately balanced flavours.
SOUS VIDE Recipe #14
//SOUS VIDE
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//SOUS VIDE
Oak Smoked Haddock “Fish Fingers” with Vinegar Salt
1hr 25mins FourMain
Ingredients
750g smoked haddock skinned – diced – deboned200ml Whipping Cream1 egg whiteSeasoned Flour2 whole Egg whisked50g butter1 potato spiralised – fried until goldenPanko breadcrumbs with zest of 1 lemon, lime1 tsp salt100g peas crushed and seasoned½ bunched chopped dill50g malt vinegar4 tbsps. Maldon sea salt
Equipment
Sous vide water bathVacuum sealer bagsVacuum food sealerDehydrator (conventional oven can be used instead)BlenderRolling Pin
Method
To make the Vinegar Salt, mix the vinegar with the salt until
combined. Place on a baking tray in one even layer. Place the baking
tray in an oven at the lowest temperature or dehydrator at 60C until
the salt has gone crisp again. Place into air tight container and reserve
Take 500g of the smoked haddock and place in a high-speed blender,
add the egg white and some chopped dill and blend to a puree. Add
the cream and pulse blend until combined.
Add the remaining diced haddock to the mousse, then take the
mousse and place in a 200 by 300 sized vacuum pouch, pushing it
into the corner. Using a rolling pin, roll it out to a 2cm thickness and
seal the pouch. Place the pouch in a pre-heated water bath at 67C for
40 minutes. After cooking chill down in an ice bath then refrigerate
overnight.
Carefully take the mousse from the pouch and cut into “fish fingers”.
Pass the fingers through the flour, then the egg and finally the
breadcrumbs and chopped dill.
Shallow fry the fingers in a little butter until golden brown and piping
hot.
Plate up with the crispy spiralized potato and crushed peas.
Season with the vinegar salt and serve.
//SOUS VIDE
34
A modern slant on a british classic, divine.
SOUS VIDE Recipe #15
//SOUS VIDE
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//SOUS VIDE
Lemon Cured Monkfish with Charred Tender Stem Broccoli
30mins TwoMain
Ingredients
2 x 7oz monkfish portions – trimmed and filleted1 tbsp lemon curry powder1 tsp salt or to taste½ lime juiced50g fresh ginger – peeled and sliced thinly10 sticks of tender stem broccoli
Equipment
Sous Vide Water BathSous Vide Vacuum SealerVacuum Pouch
Method
Preheat your water bath or circulator to 48°C
Put the monkfish, salt and curry powder into a bowl and mix well then
place into a pouch and cook for 15 minutes or until firm
Place a medium pan on a high heat, remove the monkfish from the
pouch and pat dry. Place a little oil into the pan and quickly sear the
monkfish to create a crust on all sides, then remove from the pan and
rest
Using the same pan, add the broccoli, ginger and stir fry the mixture
until soft and tender then de-glaze with the lime juice
Serve the broccoli with the monkfish and enjoy
//SOUS VIDE
36
Try adding some freshly chopped chilli to the broccoli for a more exciting flavour.
SOUS VIDE Recipe #16
//SOUS VIDE
37
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//SOUS VIDE
Masala Roasted Hake - Spiced Quinoa and Red Lentil Salad
40mins TwoMain
Ingredients
2 portions of hake – trimmed and de-scaled1 tbsp of masala paste chopped chilli150g precooked quinoa100g precooked red lentils1 tbsp coriander1 tbsp white onion3 cherry tomatoes – roughly cut1 tbsp whole grain mustard1 tbsp chopped courgette1 handful of spinach – washed1 tbsp chopped fennel½ tsp turmeric½ lime1 tbsp of chardonnay vinegar
Equipment
Sous Vide Water BathVaccum PouchSous Vide Vacuum Sealer
Method
Set your water bath or circulator to 52°C
Cover the hake in the masala paste, season and vacuum in a pouch
Cook for 20 minutes until firm
For the salad, place a medium sized pan onto a high heat and sauté off
the onion, turmeric, broccoli and fennel until soft
Then add the quinoa, tomatoes, coriander, mustard and vinegar and
remove from the heat. Season to taste and reserve
Place a medium pan on a high heat, remove the hake from the pouch
and pat dry. Place a little oil into the pan, and quickly sear the hake to
create a crust on all sides, deglaze with the lime then remove from the
pan and rest
Serve with the quinoa and more chopped coriander
//SOUS VIDE
38
A beautifully fresh fish dish, with a subtle spiced finish.
SOUS VIDE Recipe #17
//SOUS VIDE
39
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//SOUS VIDE
Scorched Salmon, Marinated in Cashew Nut Satay Sauce
40mins TwoMain
Ingredients
2 x 7oz portions of salmon – trimmed and de-scaled.2 tbsp of cashew nut satay sauce.½ limeFresh coriander
CASHEW NUT SATAY
200g Santa Maria red curry powder100g coconut cream2 tbsp fish sauce200g roasted cashewsCoriander to taste250 mls water2 tbsp Asian master stock50g ketchup Manis
Equipment
Sous Vide Water BathBlenderVacuum PouchSous Vide Vacuum SealerBlowtorch
Method
Set your water bath or circulator to 52°C
To make the satay sauce combine all the satay ingredients and blend
until smooth
Rub 2-3 tbsp of the satay sauce all over the salmon, vacuum in a
pouch and cook for 20 mins or until firm
Once the salmon is cooked, remove from the pouch, pat dry and place
onto a metal tray
Using a blowtorch, scorch the salmon all over until dark and caramel-
ised then squeeze over ½ a lime, season and serve
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Serve with some pickled cucumber, roasted cashews and fresh coriander.
SOUS VIDE Recipe #18
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RecipesSO
US V
IDE
//SOUS VIDE
Saffron Spiced Whole Clementine Cooked Sous Vide
with a Muscat, a Honey Set Cream and Granita
6hrs 30mins FourDessert
Ingredients
4 whole clementines (peeled)Basil leaves for garnish100mls of Muscat wine150g runny honey¼ tsp mixed spice2 crushed cardamom seeds1 pinch saffronZest of 2 clementines2 bay leaves½ cinnamon stick100g soft brown sugar200mls of double cream300mls whole milk¼ tsp ground nutmeg75g sugar2 leaves of galantine (soaked)
Equipment
Vacuum PouchesSous Vide Water BathSous Vide Vacuum SealerWhiskFine Sieve
Method
Preheat water bath to 68C
Peel and scrape the white pith from the outside of the clementines
with a sharp knife before placing in a vacuum pouch.
Melt the soft brown sugar with the stock syrup – set aside to cool
Place the Muscat wine, 100g honey, mixed spice, saffron, zest, cinna-
mon and syrup into a bowl and mix to create a flavoured syrup. Pour
syrup onto the clementines and seal pouch.
Place into water bath and cook for 6 hours. Once cooked, cool and
refrigerate.
Place cream, milk, nutmeg, 50g honey and sugar into a pan and bring
to the boil. Then pour over soaked gelatine, whisk andpass through a
fine sieve. Place into ramekin dishes and set in the fridge overnight.
Take the clementines from the pouch Using a fine sieve, pass the
cooking syrup and place into a shallow container. Freeze for 6 hours
stirring every hour with a fork to create Muscat granita.
To serve, take large spoons of the set cream and place onto a plate,
lay a large spoonful of granita onto the plate then the whole poached
clementine and picked basil leaves.
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A light, perfectly sweet finish to any meal.
SOUS VIDE Recipe #19
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RecipesSO
US V
IDE
//SOUS VIDE
Spiced Pineapple with Whipped Cream Cheese Yoghurt and
Ginger Biscuits
12hrs 5mins EightDessert
Ingredients
1 x pineapple1 tsp Chinese five spice2 tsp lemon zest1 tsp crushed pink peppercorns¼ tsp nutmeg¼ tsp cinnamon1 tsp allspice200mls white wine100g soft dark brown sugar
WHIPPED CREAM CHEESE YOGHURT
250 g cream cheese100g natural yoghurt1 ½ tbsp. Vanilla yoghurtGrated star anise100g crushed ginger nut biscuits
Equipment
Vacuum PouchesSous Vide Water BathSous Vide Vacuum SealerWhiskFine Sieve
Method
Peel the pineapple
Mix all other ingredients together, place everything under vacuum.
Seal and cook sous vide at 85c for 12 hours
WHIPPED CREAM CHEESE YOGHURT
Beat all the ingredients together until smooth and silky, set in the
fridge overnight
Build the dish and top with the crushed ginger biscuits
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Caramel sweet pineapples, with a silky texture of cream cheese.
SOUS VIDE Recipe #20
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SOUS VIDEMODERNISTCOOKING TECHNIQUES
TIPS - TECHNIQUES - RECIPES
Lancaster
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