Bedienungsanleitung Espressions EP5000 Smart Sous Vide (Seite 8 von 27) (Deutsch, Englisch, Holländisch, Französisch)

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Potato with rosemary

3 large, peeled potatoes, cut into ½ cm pieces

2 tablespoons duck fat

2 sprigs of fresh rosemary

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 potatoes 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 potatoes 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.

Spiced sweet potatoes

This is an ideal recipe for large groups.

Serves: 4-6

3 large sweet potatoes, peeled, cut into

2 cm cubes

1 tablespoon honey

1 teaspoon paprika

60 gr butter

Salt and freshly ground black pepper, to taste

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

2. Place sweet potato in a single layer in the

cooking bag. Pull vacuum.

3. Place the bag in the appliance once it has

reached the correct temperature. Check

that the entire bag is submerged in water.

4. Cook for 30 minutes. Serve.

TIP:

Place these potatoes in a hot oven for

10 minutes for a crispy finish, if desired.

Preserved lemon

2 cups sea salt

1 tablespoon coriander seeds

1 tablespoon fennel seed

2 fresh bay leaves

1 cinnamon stick

5 large lemons

1. Fill the device with water. Preheat to 79°C.

2. Combine salt, coriander, fennel, bay leaves

and cinnamon in a large bowl.

3. Cut the lemon into quarters, but not all the

way through, so that the lemon retains its

shape.

4. Place the lemon in the salt mix and fill each

lemon with the salt mix.

5. Place lemons and remaining salt mix in

cooking bag. Pull vacuum.

6. Once it has reached the correct temperature,

place the bag in the appliance. Check that

the entire bag is submerged in water.

7. Cook for 6 hours.

8. Remove the lemons from the bag. Place

lemons in a sterilized jar and cover with

olive oil. Close. Store in a dark place or in

the refrigerator for up to 1 year.

Dates poached with Port

Serves: 4

½ cup Tawney Port

¼ cup honey

1 vanilla pod, split

10 fresh dates

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

2. Heat port, honey and vanilla in a small

saucepan over medium heat. Let it simmer

and evaporate for a third.

3. Place the dates in a single layer in the

cooking bag. Pour the port mix over it. 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,

immerse the sachet in an ice bath until

thoroughly chilled.

6. Remove dates from bag. Serve with

cooking liquid.

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