Lakeland 17886, Instruction Booklet

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ASIAN STYLE SALMON FILLETS
Serves 2
Ingredient Quantity
Chilli, small bird’s eye 1
Salmon fillets, 2 225-250g in total
Soy sauce 2 tbsp
Sugar ½ tsp
Fish sauce 1 tbsp
1. Fill the Lakeland Sous Vide Multi Cooker with water to the fill level and set the temperature
to 52º. The time will default to 1 hour. Set a manual timer for 20 minutes.
2. Deseed and finely chop the chilli
3. Place fish in a pouch with the chilli, soy sauce, sugar and fish sauce.
4. Vacuum seal the pouch according to the instructions with the sealer, submerge the bag in the
water bath, replace the lid, and press start. When the water reaches the correct temperature
the Sous Vide beeps and the temperature light flashes. Start your manual timer now and cook
for 20 minutes.
5. Serve with vegetables cooked in the water bath, with noodles or with a salad.
SEASONAL VEGETABLE SELECTION
Serves 4
Serve as an accompaniment to other dishes cooked in sous vide
Ingredient Quantity
An assortment of seasonal vegetables
asparagus peppers courgettes (chopped) and
broccoli broken into small florets 450g
Butter 25g
Lemon zest of 1
Salt and pepper
1. Fill the Lakeland Sous Vide Multi Cooker with water to the fill level and set the temperature
to 80ºC and the time to 60 minutes.
2. Put the vegetables, butter, lemon and seasoning in a pouch and vacuum seal it according to
the instructions with the sealer.
3. Submerge the bag in the water bath, replace the lid, press start and cook for 40 - 60 minutes
or until your preferred texture is achieved.
4. Remove pouch and serve
PORK BELLY WITH CHINESE 5 SPICE AND CABBAGE
Serves 4
Ingredient Quantity
Chinese 5 spice powder 3 tsp
Soy sauce 2 tbsp
Fish sauce 1 tbsp
Garlic cloves finely chopped 2
Pork belly slices 500g
1. Fill the Lakeland Sous Vide Multi Cooker with water to the fill level and set the temperature
to 83ºC and the time to 9 hours.
2. Mix together the marinade ingredients and place in a pouch with the pork belly slices.
3. Vacuum seal the pouch according to the instructions with the sealer, submerge the bag in the
water bath, replace the lid. Press start and cook for 9 hours.
4. Remove the meat from the pouch and pan fry or grill to brown the skin if desired
CABBAGE
Ingredient Quantity
Green cabbage approximately 500g
Butter 50g
Salt and freshly round black pepper
1. Remove the core of the cabbage, cut into 2cm thick pieces and place in a pouch.
2. Add the butter and seasoning and vacuum seal the pouch according to the instructions with
the sealer.
3. Submerge the bag in the water bath, replace the lid and cook for 25-35 minutes until your
preferred texture is achieved. (do this in the last ½ hour of cooking time for the pork)