Sunbeam MU4000 manual Chicken Cordon Bleu, Spicy Pork Chops

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Sous Vide Recipes continued

Chicken Cordon Bleu

Serves: 6

6 slices prosciutto

6 slices gruyere cheese

50g butter

6 sprigs fresh thyme

Salt and freshly ground black pepper

1.Fill unit with water. Preheat to 64°C.

2.Cut 6 x 20cm squares of cling wrap. Place one chicken thigh fillet in the middle of each piece of cling wrap.

3.Place one piece of prosciutto and cheese in the centre of each piece of chicken and bring the sides over to form a parcel. Season with salt and pepper.

4.Fold in the edges of the cling wrap making sure the chicken is wrapped tightly and is holding a cylinder shape.

5.Arrange chicken in the cooking pouch. Vacuum seal.

6.Place the pouch in the unit once the correct temperature has been reached. Ensure the entire pouch is submerged in water.

7.Cook for 1 ½ hours. If not consuming immediately submerge the pouch in an ice bath until thoroughly chilled.

8.Remove cling wrap from chicken.

9.Melt butter in a large frypan over high heat. Add thyme and chicken. Cook for 3 -4 minutes or until chicken is golden. Serve immediately.

Spicy Pork Chops

Serves: 3

3 tablespoons brown sugar

1 tablespoon chilli powder

1 teaspoon ground coriander

1 teaspoon ground fennel

½teaspoon cayenne pepper 6 pork chops, 2.5 cm thick 1 onion, finely chopped

1 cup chicken stock

½cup ketchup

¼cup molasses

2 tablespoons apple cider vinegar

2 tablespoons worcestshire sauce

1 tablespoon American mustard

2 teaspoons tabasco sauce

Salt and freshly ground black pepper, to taste

1.Fill unit with water. Preheat water to 60°C.

2.Place sugar, chilli, coriander, fennel, cayenne and pork in a bowl. Rub pork thoroughly with spice mix.

3.Arrange pork in a single layer in the cooking pouch. More than one pouch maybe required. Vacuum seal.

4.Place pouch in unit once correct temperature has been reached. Ensure the entire pouch is submerged in water.

5.Cook for 45 minutes. (If not consuming immediately submerge the pouch in an ice bath until thoroughly chilled, then refrigerate).

6.Remove pork from pouch and discard the liquid.

7.Place remaining ingredients in a saucepan and bring to a simmer over medium heat. Cook for 15 minutes or until thickened.

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Contents Duos Page Contents Important instructions retain for future useSunbeam’s Safety Precautions For examination, repair or adjustment Features of your Sunbeam Tempered Glass Lid Litre working capacity Non-slip feetSeparates sous vide pouches for more even cooking Non-stick Removable Cooking PanControl Panel Pouch rack Control Panel Sous Vide Cooking Cooking Menus OverviewSunbeam Duos has 2 cooking menus Fruit Firm Fruits. Apple, pearCooking your food Food Safety Guidelines for Sous Vide CookingCooking Menus Overview Food PreparationCooking Cooking Menu Settings Table Cooking Menu Sous Vide Slow CookHow to use the Sous Vide menu Place the Sunbeam Duos on a flat, level surfaceCooking temperature for Fish Cooking temperatures for Meat Beef, Lamb and PorkCooking temperatures for Poultry General temperature for VegetablesSous Vide Temperature and Time Guide PoultryHow to use the Slow Cook menu Care and Cleaning Food Hints and TipsCapacity LidSlow Cooked Roast Chicken Hints and TipsSlow Cooked Roasts Slow Cooked StocksTroubleshooting Problem Possible Reason SolutionSous Vide Recipes Flavour InspirationSous Vide Recipes Chermoula Marinade Portuguese MarinadeAntipasti Plate Teriyaki MarinadeThis is especially good for steak Garlic EggplantsCoq au Vin Honey, Soy Chicken WingsServes Fill unit with water. Preheat water to 82CChicken Cordon Bleu Spicy Pork ChopsRed Wine Beef Cheeks Fill unit with water. Preheat to 86CPork Belly Chinese Five Spice Duck BreastRosemary and Lamb Chops Hazelnut and Coriander Spiced SalmonFill unit with water. Preheat water to 56C for medium rare Pea, Mint and Goats Cheese Risotto Honeyed CarrotsThis is a great recipe to make for a crowd. Serves Rosemary Infused PotatoesSpiced Sweet Potatoes Port Poached Dates Preserved LemonsFill unit with water and preheat to 79C Fill unit with water and preheat to 85CChicken Tagine Butter ChickenAsian Style Pork Belly Slow Cooker Recipes Main MealsPeanut Chicken Pork with Apple and Cider Spicy Pork MeatballsServes 6-8 1.25kg pork mince Toss pork in flourEasy Osso Bucco with Gremolata Red Wine Lamb ShanksToss lamb shanks in flour This stew is great in burritos or tacos. Serves Moroccan BeefMexican Beef Stew Slow Cooked Creamy Polenta Beef and Creamy Mushroom CasseroleToss beef in flour This is a great ‘no stirring required’ polenta. ServesChickpea and Pumpkin Curry Moroccan Lentil and Chickpea SoupGingerbread and Golden Syrup Pudding Slow Cooker Recipes DessertsRice Pudding Slow Cooker Recipes Desserts Page New Zealand Month Replacement GuaranteeAustralia Need help with your appliance?
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