Bedienungsanleitung Espressions EP5000 Smart Sous Vide (Seite 4 von 27) (Deutsch, Englisch, Holländisch, Französisch)

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Recipes

Chermoula marinade

This marinade is delicious with chicken and

beef.

½ cup olive oil

2 tablespoons freshly chopped coriander

2 tablespoons freshly chopped flat-leaf parsley

2 tablespoons lemon juice

1 tablespoon chili flakes

1 tablespoon ground cumin

1 tablespoon sweet paprika

2 bay leaves

2 cloves garlic, crushed

2 onions, sliced

½ canned lemon, thin slices

1 cm ginger, peeled, grated

Salt and freshly ground black pepper, to taste

1. Preheat the appliance to the correct sous

vide temperature.

2. Mix all ingredients in a bowl. Season to

taste with salt and pepper.

3. Marinate the meat.

4. Place the meat in a single layer in the

cooking bag. Pull vacuum.

5. Once the correct temperature has been

reached, place the pouch in the appliance.

Cook for the required time. (If not consumed

immediately, dip sachet in an ice bath until

thoroughly chilled, then refrigerate).

6. Remove from bag.

TIP: If desired, you can heat a small amount

of oil in a frying pan over medium heat. Add

the meat and cook for 1-2 minutes on each

side or until golden brown.

Portuguese marinade

This is delicious for the spicy food lovers.

Delicious with chicken, beef or lamb.

3 emon slices

½ cup olive oil

1 tablespoon chili paste

1 tablespoon fresh oregano, chopped

1 teaspoon garlic powder

1 teaspoon ginger powder

Salt and freshly ground black pepper, to taste

1. Preheat the appliance to the correct sous

vide temperature.

2. Mix all ingredients in a bowl. Season to

taste with salt and pepper.

3. Marinate the meat.

4. Place the meat in a single layer in the

cooking bag. Pull vacuum.

5. Once the correct temperature has

been reached, place the pouch in the

appliance. Cook for the required time. (If

not consumed immediately, dip sachet in

an ice bath until thoroughly chilled, then

refrigerate).

6. Remove from bag.

TIP: If desired, you can heat a small amount

of oil in a frying pan over medium heat. Add

the meat and cook for 1-2 minutes on each

side or until golden brown.

Teriyaki marinade

This recipe is great with steak.

2 ablespoons mirin

2 tablespoons sake

2 tablespoons soy sauce

1 tablespoon caster sugar

Butter, for cooking

Salt and freshly ground black pepper, to taste

1. Preheat the appliance to the correct sous

vide temperature.

2. Combine all ingredients in a bowl. Season

to taste with salt and pepper.

3. Cover desired meat with marinade.

4. Place the meat in a single layer in the

cooking bag. Pull vacuum.

5. Once the correct temperature has been

reached, place the pouch in the appliance.

cook for the time required. (If not consumed

immediately, dip sachet in an ice bath until

thoroughly chilled, then refrigerate).

6. Remove from bag.

TIP: If desired, you can heat a small amount

of oil in a frying pan over medium heat. Add

the meat and cook for 1-2 minutes on each

side or until golden brown.

Garlic aubergines

8 pieces

2 aubergines, cut lengthwise into

2 cm plakjes slices

1 clove garlic, crushed

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

A perfect appetizer for a party. Vacuum all

ingredients together and cook. Simple and

easy.

TIP: Grill the cooked aubergine briefly for

extra flavour.

Red capsicum and basil

2 red capsicums, without seeds, cut into quarters

2 sprigs fresh basil

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

1. Fill the device with water. Preheat to 85°C.

2. Place each set of ingredients in a cooking

bag. Pull vacuum.

3. Place bag in the appliance once the correct

temperature is reached. Check that the

bags are completely submerged in water.

4. Boil for 2 hours.

5. Remove from bag. Season with salt and

pepper to taste. Serve.

Recipes

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