Sunbeam MU4000 manual Chermoula Marinade, Portuguese Marinade

Sous Vide Recipes continued

Chermoula Marinade

This marinade is great for chicken and beef. ½ cup olive oil

2 tablespoons freshly chopped coriander

2tablespoons freshly chopped flat-leaf parsley

2tablespoons lemon juice

1 tablespoon chili flakes

1 tablespoon ground cumin

1 tablespoon sweet paprika

2 bay leaves

2 cloves garlic, crushed

2 onions, chopped

½preserved lemon, thinly sliced 1 cm ginger, peeled, grated

Salt and freshly ground black pepper, to taste

1.Preheat unit to correct sous vide temperature.

2.Combine all ingredients in a bowl. Season to taste with salt and pepper.

3.Coat desired meat in marinade.

4.Arrange meat in a single layer in the cooking pouch. Vacuum seal.

5.Place pouch in unit once correct temperature has been reached. Cook for required time. (If not consuming immediately submerge the pouch in an ice bath until thoroughly chilled then refrigerate).

6.Remove from bag.

TIP: if desired heat a small amount of oil in a fry pan over medium heat. Add meat and cook for 1-2 minutes on each side or until golden brown.

Portuguese Marinade

This is great for those that like a bit of spicy kick to their food. Great for chicken, beef or lamb.

3 slices lemon ½ cup olive oil

1 tablespoon chili paste

1 tablespoon fresh oregano, chopped

1 teaspoon powdered garlic

1 teaspoon powdered ginger

Salt and freshly ground black pepper, to taste

1.Preheat unit to correct temperature.

2.Combine all ingredients in a bowl. Season to taste with salt and pepper.

3.Coat desired meat in marinade.

4.Arrange meat in a single layer in the cooking pouch. Vacuum seal.

5.Place pouch in unit once correct temperature has been reached. Cook for required time. (If not consuming immediately submerge the pouch in an ice bath until thoroughly chilled then refrigerate).

6.Remove from bag.

TIP: if desired heat a small amount of oil in a fry pan over medium heat. Add meat and cook for 1-2 minutes on each side or until golden brown.

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