Lakeland 17886, Instruction Booklet

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10 11
FRENCH TOAST
Serves 4
Ingredient Quantity
Eggs 4
Milk 120ml
Salt and freshly ground black pepper
(For a sweet version add 1 tsp vanilla extract,
a few tsp sweet sherry or sugar to taste
(instead of salt and pepper)
Crusty bread 4 slices
Butter, for frying 25g
1. Fill the Lakeland Sous Vide Multi Cooker with water to the fill level and set temperature to
64ºC and the time to 60 minutes.
2. Break the eggs into a bowl add seasoning (or other flavouring) and milk; mix until well
blended
3. Put the bread into a pouch and pour in the egg mixture. Vacuum seal the pouch according to
the instructions with the sealer and let it sit for 10 minutes to allow the bread to absorb the
egg.
4. Submerge the pouch in the water bath replace the lid, press start and cook for 60-90 minutes
till the egg is no longer runny. Test through the pouch after 60 minutes and return to sous
vide for longer if necessary
5. Melt the butter in a frying pan on a medium heat
6. Remove the bread from the pouch and brown on both sides in the pan.
CHICKEN BREAST WITH HERBS AND LEMON
Serves 4
Ingredient Quantity
Chicken breasts, skinless 4 x 200g each
Butter 25g
Lemon zest only
Garlic cloves, finely chopped 2
Water 4 tbsp
Herbs, basil, sage, thyme or rosemary a few leaves or sprigs
Salt and white pepper
Oil 1 tbsp (optional)
1. Fill the Lakeland Sous Vide Multi Cooker with water to the fill level and set the temperature
to 62ºC and the time to 1 hour.
2. Put the chicken breasts into a cooking pouch, add the butter, lemon zest, garlic, water and
herbs.
3. Vacuum seal the pouch according to the instructions with the sealer and submerge it in
the water bath and replace the lid Press start. After 1 hour check through the pouch that
the chicken is thoroughly cooked. If not return to the sous vide till all the chicken is cooked
through.
4. Remove the chicken from the pouch and pat dry with kitchen paper. Heat the oil in a frying
pan and brown the chicken on both sides, if desired.