Lemon & Herb Infused Chicken
Serves 4
Ingredients:
2 chicken breasts
1 tbsp. lemon juice
1 tbsp. white wine
1 tbsp. chopped fresh parsley
2 sprigs fresh rosemary
½ tbsp. dried oregano
Method:
Attach appliance to pot of water as per Operating Instructions.
Set appliance temperature to 65°C and time to 2 hours.
Place chicken breasts into 2 snap-lock bags and divide all
seasoning ingredients among each bag. Shake to coat.
Vacuum seal using the water displacement method (see
‘Vacuum Sealing’ instructions)
Once appliance has reached selected temperature, place
sealed chicken breasts into water bath.
Cook for 2 hours.
Once cooked, remove from sous vide bath using tongs.
Serve sliced and cold as a chicken salad, or sear on a hot pan
and serve as a main meal.
Garlic Lemon Butter Salmon
Serves 2
Ingredients:
2 salmon fillets, 1 inch thickness
1 clove garlic, crushed
1 ½ tbsp. lemon juice
1 ½ tbsp. honey
2 tbsp. melted butter
½ tsp. cayenne pepper
¼ tsp. salt
1 tbsp. chopped fresh parsley
Very Lightly Cooked
Lightly Cooked
Medium
45°C
50°C
55°C
Method:
Attach appliance to pot of water as per Operating Instructions.
Set appliance temperature using the table above as a guide.
Set time to 30 minutes.
Place salmon fillets into 2 snap-lock bags and divide all
seasoning ingredients among each bag. Shake to coat.
Vacuum seal using the water displacement method (see
‘Vacuum Sealing’ instructions)
Once appliance has reached selected temperature, place
sealed salmon fillets into water bath.
Cook for 30 minutes.
Once cooked, remove from sous vide bath using tongs.
Serve as is, or sear on a hot pan for a crispy finish.
Poached Eggs
Serving size as required
Ingredients:
Eggs
Runny
Just Set
Medium Poached
Soft Boiled
62°C
65.5°C
68°C
73°C
Method:
Attach appliance to pot of water as per Operating Instructions.
Set appliance temperature using the table above as a guide.
Set time to 45 minutes.
Poached eggs do not require vacuum sealing – the shells serve
as sufficient sealing.
Once appliance has reached selected temperature, carefully
place eggs in shells into water bath using a slotted spoon.
Ensure that shells do not crack.
Cook for 45 minutes.
Once cooked, remove from sous vide bath using a slotted
spoon.
Place eggs into a bowl of cold water for 10 seconds to cool
shells for safe handling.
Gently roll eggs against a hard surface to crack shells. Peel the
shell and transfer the poached egg directly onto toast.
Spicy Pickles
Ingredients:
1 cup apple cider vinegar
½ cup Sriracha sauce
¼ cup granulated sugar
4 tsp. salt
4 tsp. red pepper flakes
1 cup baby beets, cut into 0.5cm strips lengthwise
1 cup carrot, sliced 0.5cm on the bias (i.e. on approx. a 45
degree angle diagonally)
1 cup Persian or Lebanese cucumbers, sliced 0.5cm thick on
the bias
1 cup shallost, sliced 0.5cm thick on the bias
Method:
Attach appliance to pot of water as per Operating Instructions.
Set appliance temperature to 80ºC (176ºF) and time to 40
minutes.
In a bowl or large measuring cup combine vinegar, Sriracha,
sugar, salt and pepper flakes.
Place beets, carrots, cucumbers and shallots into separate
food-safe zip lock bags and divide the pickling liquid between
the four bags before sealing each using the water displacement
method.
Note: you can also use preserving jars for this recipe.
First, submerge the bag containing beets and cook for a total
of 40 minutes.
While the beets are cooking, you can also submerge the carrots
and cook them for 10 minutes.
Lastly, the cucumbers and shallots can be added and cooked
for 5 minutes.
