Tag Archives: Sous Vide

Fillet of Beef Rolled in Leek Charcoal Powder

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I saw this recipe on the Food Network Show, Destination Flavour: Japan. Presenter Yoshihiro Narisawa described it as one of the greatest things he’d ever tasted and given that he … Continue reading

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Sous Vide Poached Egg and Smoked Bacon Carbonara

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Purists will tell you that the only way to cook an authentic Roman carbonara is with bacon and eggs. But I’ve never been a purist: it strikes me as telling … Continue reading

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Sous Vide Duck Breasts with Chinese Spiced Rub

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  Sous Vide is a fantastic way to cook duck breasts because it keeps the meat as pink as you prefer while heating it all the way through. This means … Continue reading

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35-Day Aged Cote De Boeuf Cooked Sous Vide

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Nothing in the world makes me happier than when my wife’s happy. And that saying about ‘the way to a man’s heart is through his stomach’ equally applies to my … Continue reading

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60-Day Aged Rump of Dexter Beef

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This is a truly magnificent hunk of beef. So hunky, in fact, it could have its own female fan club. The breed: Dexter. The cut: Rump.   The age: 60 … Continue reading

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How to re-create ‘Heston Blumenthal Dinner’s’ Sous Vide Chicken Breast with Braised Lettuce

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My wife treated me to the astonishingly stupendiferously incredimazeballs restaurant that is Heston Blumenthal’s ‘Dinner’ in London’s Knightsbridge last week as part of an ongoing birthday present experience. I’m not … Continue reading

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Sous Vide Chicken Breast Stuffed with Haggis, Black Pudding and Umami #5 Taste Paste

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I’ve gone umami-daft in the Recipe Shed just lately. As you foodies know, umami is the fifth taste sense (after salt, sweet, bitter and sour) that identifies savoury notes in … Continue reading

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Japanese Crispy Beef

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  My wife bought me a chip pan for Christmas. Nothing special. Ordinary, bog standard pan with a basket. But it’s brilliant. The last time I used a chip pan … Continue reading

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Sous Vide Bacon-wrapped Chicken Breasts stuffed with Haggis & Black Pudding

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I’ve cooked with haggis before, but like most people, only on or around Burns Night on January 25. However, some people have an aversion to haggis because they don’t particularly … Continue reading

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Rare Breeds Steak Challenge #8: Longhorn Cote de Boeuf

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I am passionate about rare breed beef and over the last year I’ve been on a quest to sample as much as possible. Check out my Rare Breeds Steaks Challenge to find … Continue reading

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Rare Beef Salad with African Chilli Coconut Relish

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I bought this Bim’s Kitchen African Chilli Coconut Relish at a farmers’ market recently not really knowing what to expect, but it is delicious. It’s made with lots of coconut, … Continue reading

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Sous Vide Pork Satay

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Jars don’t figure too much in the Recipe Shed, but sometimes you just need to cut corners. And so, every now and then, I give a jar a try and … Continue reading

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Sous Vide Pork Fillet Stuffed with Sage and Stilton with Curly Kale and Roast Squash

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  This Sous Vide pork fillet a seriously impressive dish to present for a dinner party. Stuff the pork with Stilton and sage, wrap in thinly sliced pancetta or Parma … Continue reading

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Recipe Shed: Sous Vide 50-hour Pork Belly with Chinese Spices

Fifty hours? Fifty! Hours? Yep, fifty. In a Sous Vide water bath, set to 65C – and then left alone for a couple of days. The results are nothing short … Continue reading

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Recipe Shed: Faux Carpet-Bagged Fillet Steak

A traditional carpet-bagged steak is stuffed with oysters and was popular in the 1950s and ’60s. But I couldn’t find any oysters near where I lived, so I stuffed these … Continue reading

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Recipe Shed: Pan-Fried Goose Breast with Wild Mushroom Sauce, Potato Cake and Swiss Chard

As you might expect, the texture and flavour of goose breast is similar to that of duck, though slightly richer. The main difference – obviously – is the size and … Continue reading

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Recipe Shed: Sous Vide Chicken Breast, Stuffed with Mascarpone, Wrapped in Parma Ham and served with Fried Cassava and Chicken Skin Crackling

I’ve never tried cassava before, but I was pleasantly surprised.You treat it like a potato – boil, bake, mash, fry etc – but it’s tastier than a spud: more savoury. … Continue reading

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Recipe Shed: 48-Hour Sous Vide Bavette Steak with Hoi Sin Noodles and Pak Choy

I’ve called this cut of meat by its French name, Bavette, because it sounds sexier than ‘flank’ or skirt’ – its English titles. Its an incredibly tough piece of meat, … Continue reading

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Recipe Shed: Ultimate Sous Vide ‘Roast’ Beef with Yorkshire Puds

As much as I love my mother-in-law, there is one thing I can never forgive her for: the way she roasts beef. She has the ability to reduce the finest … Continue reading

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Recipe Shed: Sous Vide Chicken with Chilli Butter Crunchy Potato Salad

It’s not been much of a Salad Days Summer so far this year, so when the sun does deign to show its face, it’s great to jump on the opportunity. … Continue reading

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Recipe Shed: Chinese Sous Vide pork belly with red pepper fried rice

The sous vide method of cooking pork belly simply cannot be surpassed in my opinion, and since I discovered it I cook it using this method all the time, Serves … Continue reading

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Recipe Shed: Stove-top sirloin with pan-roasted potatoes and Tuscan kale

Apologies for the pretentious title of this dish, but there’s a reason for it. This was originally going to be plain old roast beef and roast potatoes – a manly, … Continue reading

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Recipe Shed: How to cook pork medium-rare using Iberico pork ‘presa’ – the wagyu of the porcine world

I always avoid the more expensive cuts of pork – especially tenderloin, loin and loin chops  – because their lack of fat leaves them as dry as a sandpaper doormat. … Continue reading

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Recipe Shed: Sous Vide Wagyu Sirloin and Thrice-Cooked Chips

  ‘I’m not really a fan of simple cooking. It’s too quick and easy, allowing far too much time to devote to other chores like ironing and cleaning. I’d rather … Continue reading

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Recipe Shed: Guide to Sous Vide Cooking

  Water boils – and thus turns to steam – at 100 degrees Celsius. Fact. Muscle tissue is approx. 75% water. Fact. If you cook meat at more than 100C … Continue reading

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