Bedienungsanleitung Espressions EP5000 Smart Sous Vide (Seite 7 von 27) (Deutsch, Englisch, Holländisch, Französisch)

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Salmon with hazelnut and coriander

Serves: 5

1 tablespoon cilantro

¼ cup hazelnuts, toasted, chopped

¼ cup sesame seeds

1 teaspoon ground ginger

Salt and freshly ground black pepper, to taste

1. Fill the device with water. Preheat to 56°C

for medium rare.

2. Heat a small skillet over medium heat. Add

coriander seeds and cook until fragrant.

3. Put hazelnuts, coriander seeds, sesame

seeds and ginger in a mortar with pestle.

Season to taste with salt and pepper. Grind

to a rough powder.

4. Place the salmon in a single layer in the

cooking bag. More than one cooking bag

may be required. Pull vacuum.

5. Once it has reached the correct temperature,

place the bag in the appliance. Check whether

the entire bag is submerged in water.

6. Cook for 20 minutes. (If not consumed

immediately, dip the sachet in an ice

bath until thoroughly chilled, then keep

refrigerated).

7. Remove salmon from bag.

8. Heat butter in a frying pan over medium

heat. Add 2 tablespoons of spice mix and

let it cook for 1 minute before adding the

salmon in batches. Bake the salmon for

1 minute. Serve with an extra dollop of

spice mix.

TIP:

This salmon is delicious in salads.

Lamb chops with rosemary

Serves: 4

8 lamb chops

3 cloves garlic, crushed

3 sprigs of fresh rosemary

¼ cup olive oil

Salt and freshly ground black pepper, to taste

1. Fill the device with water. Preheat to 56°C

for medium rare.

2. Place lamb, garlic, rosemary and oil in a

large bowl. Stir to mix. Season to taste with

salt and pepper.

3. Place the lamb in a single layer in the

cooking bag. More than one bag may be

needed. Pull vacuum.

4. Place the bag in the appliance once it has

reached the correct temperature. Check

that the entire bag is submerged in water.

5. Boil for 2 hours. (If not consumed

immediately, dip the sachet in an ice

bath until thoroughly chilled, then keep

refrigerated).

6. Remove chops. Discard rosemary and

garlic. Pat the lamb dry.

7. Heat a large skillet over medium heat. Then

add lamb chops and cook for 1 minute or

until golden brown on both sides. Serve.

Goat cheese risotto with mint and peas

Serves: 4

1 tablespoon olive oil

1 onion, sliced

1 clove garlic, crushed

3 cups vegetable stock

1 cup Arborio rice

20 gr butter

1 cup frozen peas, thawed

2 sprigs of fresh mint

100 gr goat cheese

Salt and freshly ground black pepper, to taste

1. Fill the device with water. Preheat to 83°C.

2. Heat oil in a small saucepan over medium

heat. Add onion and garlic and let it cook

for 3-4 minutes or until tender.

3. Place the onion mix, stock and rice in the

cooking bag. Pull vacuum.

4. Place the bag in the appliance once it has

reached the correct temperature. Check

that the entire bag is submerged in water.

5. Cook for 40 minutes. (If not consumed

immediately, dip the sachet in an ice

bath until thoroughly chilled, then keep

refrigerated).

6. Meanwhile, melt butter in a small saucepan

over medium heat. Add peas and mint and

cook for 1-2 minutes or until just boiling.

7. Remove risotto from bag. Carefully fold

through the peas and goat cheese. Season

to taste with salt and pepper. Serve.

Carrots with honey

500 gr baby carrots

40 gr butter

1 tablespoon honey

Salt and freshly ground black pepper, to taste

1. Fill the device with water. Preheat to 83°C.

2. Place all ingredients in a bowl. Shake to

mix.

3. Place the carrots in a single layer in the

cooking bag. Pull vacuum.

4. Place the bag in the appliance once it has

reached the correct temperature. Check

that the entire bag is submerged in water.

5. Boil for 1 hour. (If not consumed immediately,

dip the sachet in an ice bath until

thoroughly chilled, then keep refrigerated).

6. Heat carrots and cooking liquid in a large

skillet over medium-high heat. Bake for 3-4

minutes or until golden brown. Season to

taste with salt and pepper. Serve.

RecipesRecipes

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