Sous Vide Recipes continued
Preserved Lemons
2 cups sea salt
1 tablespoon coriander seeds
1 tablespoon fennel seeds
2 fresh bay leaves
1 cinnamon stick
5 large lemons
1.Fill unit with water and preheat to 79°C.
2.In a large bowl combine salt, coriander, fennel, bay leaves and cinnamon.
3.Cut lemon into quarters but not all the way through so the lemon still holds its shape.
4.Place the lemons into the salt mixture and stuff each lemon with the salt mixture.
5.Place lemons and remaining salt mixture in the cooking pouch. Vacuum seal.
6.Place pouch in the unit once correct temperature has been reached. Ensure the entire pouch is submerged in water.
7.Cook for 6 hours.
8.Remove lemons from the bag. Place lemons in a sterilized jar and cover with olive oil. Seal. Keep in a dark place or refrigerator for up to 1 year.
Port Poached Dates
Serves: 4
½cup Tawney port ¼ cup honey
1 vanilla pod, split
10fresh dates
1.Fill unit with water and preheat to 85°C.
2.Heat port, honey and vanilla in a small saucepan over medium heat. Bring to a simmer and allow to reduce by a third.
3.Arrange dates in a single layer in the cooking pouch. Pour over port reduction. Vacuum seal.
4.Place pouch in unit once correct temperature has been reached. Ensure the entire pouch is submerged in water.
5.Cook for 1 hour. If not consuming immediately submerge the pouch in an ice bath until thoroughly chilled.
6.Removed dates from pouch. Serve with cooking liquid.
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