Andrew James AJ001231 Handbuch - Seite 9

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30g butter

Method

1. Fill the Sous Vide with water and pre-

heat to 82˚C.

2. Place all the ingredients except the

pancetta, mushrooms and butter into

a vacuum bag. Massage the bag so the

ingredients are combined.

3. Seal the bag and place into the Sous

Vide until it is fully submerged.

4. Cook in the Sous Vide for 10 hours.

5. Once cooked, remove the beef from

the sous vide and open the bag.

Strain the beef through a sieve, sepa-

rating the sauce from the beef.

6. Heat a small pan with 15g of butter.

Place the pancetta and mushrooms

into the pan and sauté.

7. Pour the sauce into the pan and bring

to the boil. Add the remaining cold

butter to the sauce and allow it to

reduce and thicken.

8. Put the beef back into the pan and stir

through the sauce, then serve.

Serve with Dauphinoise potatoes and

green beans for a delicious accompani-

ment.

Teriyaki Salmon

Ingredients

Serves 4

4 salmon fillets

3 tbsp. teriyaki sauce

1 tsp. grated ginger

1 tsp. finely chopped garlic

1 tsp. chilli flakes

Method

1. Fill the Sous Vide with water and

preheat to 56 ˚C.

2. Place Teriyaki sauce, ginger, garlic

and chilli into a bowl and mix until

combined.

3. Pour over salmon fillets until fully

coated and cover for 15 minutes.

4. Place into pouches and vacuum seal.

5. Place into the Sous Vide and sub-

merge in water.

6. Cook for 1 hour.

Serving suggestion: Serve with noodles,

coriander and a squeeze of lime.

Steak

Ingredients

Sirloin Steak

Sprig of thyme

20g butter

Rare - 54°C

Rare / Medium - 57°C

Medium - 60°C