Andrew James AJ001231 Handmatig - Pagina 10
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Medium/Well done -66°C
Method
1. Fill the Sous Vide with water and pre-
heat to the required temperature.
2. Place the steak into a pouch and vacu-
um seal.
3. Place into the Sous Vide and sub-
merge in water.
4. Cook for 40—90 minutes depending
on the thickness of the steak.
5. Preheat a frying pan.
steak from the sous vide and vacuum
pouch. Place into the frying pan and
sear. Add butter and thyme to the
pan and baste the steak in the fla-
voured butter.
6. Remove from the pan once seared.
Do not over cook in the pan.
Garlic Chicken
Ingredients
Serves 4
4 skinless and boneless chicken breasts
8 slices of streaky bacon
80g butter
1 tsp. minced garlic
Parsley
Method
1. Fill the Sous Vide with water and pre-
heat to 64 ˚C.
2. Slice the chicken breast through the
3. Wrap each breast in streaky bacon
4. Place into pouches and vacuum seal.
5. Place into the Sous Vide and sub-
6. Cook for 1 hour.
Remove the
7. Remove from pouch and place into a
8. Sear the chicken in the pan until the
Serving suggestion: Slice and lie on a
bed of zesty lemon Orzo.
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Your new Andrew James product
comes with a 24 month guarantee and
a 2 year fixed warranty, effective from
receipt confirmation. Your receipt or
order number is required as proof of
purchase date so it is imperative that
you keep it safe. This guarantee only
applies if the item has been used solely
for the use intended, and all instruc-
tions have been followed accordingly.
Please note this product is only for do-
mestic use only and is not for commer-
cial use.
Abuse of your product will invalidate
10
middle and stuff with chopped gar-
lic, parsley and butter.
until the hole is sealed.
merge in water.
preheated pan.
bacon is crispy.