Sous Vide Cookbook For Beginners: Tasty, Quick, Healthy & Simple Recipes For Your Anova Sous Vide To Make At Home Everyday by Jimmy Johnson

Author:Jimmy Johnson [Johnson, Jimmy]
Language: eng
Format: epub
Published: 2020-02-04T18:30:00+00:00

LAMB SOUS-VIDE - WITHOUT SEARING

Ingredients for 4 portions

4 Lamb hips, 180 g each

3 tbsp. heapedherbs of Provence

2 tbsp. olive oil

Preparation

Total time approx. 2 hours 10 minutes

Preheat a sous vide suitable oven to 54 ° C.

First turn the lamb hips in the herbs, then put the oil in a bag suitable for sous vide and vacuum. The meat should be at room temperature.

Let it cook in a water bath for 2 hours.

Tip: A pleasure even when cold.

PULPO IN CHORIZO BUTTER

Ingredients for 4 portions

400 g Octopus, (Pulpo), ready to cook

1 Cloves of garlic, in large slices

1 Bay leaf

50 ml Red wine, dry

2 tbsp. olive oil

1 large Bell pepper, red

200 g Cherry tomato, halved

100 g butter

100 g Chorizo, in thin slices

1 Clove of garlic, finely diced

Smoked salt

Chili powder

Sea-salt

Oil

Preparation

Total time approx. 2 hours 20 minutes

Roast the peppers in an oven heated to 200 ° C until the skin turns black and is easy to remove. Roughly dice the peeled and pitted peppers and set the oven to 150 ° C. Halve the cherry tomatoes, place the cut surface on a well-oiled baking sheet, sprinkle with sea salt and put in the oven.

Vacuum the pulpo together with the garlic slices, bay leaf, red wine and olive oil and place in a water bath heated to 72 ° C (sous-vide bath). Pulpo and tomatoes both take about 1.5 hours.

Shortly before the end of the cooking time, melt the butter in a pan that is not too hot and lightly roast the chorizo slices and the garlic cubes. Add paprika powder, paprika cubes and cherry tomatoes, mix carefully and season with smoked salt and chilli powder, then remove from the fire.

Remove the pulpo from the brew, pat dry, cut into slices about 5 mm thick and add to the chorizo butter.

To fit : fresh baguette, rosemary baked potatoes, ravioli filled with bacon and ricotta.

Since a pulpo usually weighs far more than 400 g, several servings can be cooked in the sous-vide bath at the same time, cooled down in ice water for at least 10 minutes and then quickly frozen. If necessary, regenerate in a 70 ° C hot bath.

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