Sunbeam MU4000 Teriyaki Marinade, tablespoons mirin 2 tablespoons sake 2 tablespoons soy sauce

Sous Vide Recipes continued

Teriyaki Marinade

This is especially good for steak.

2 tablespoons mirin

2 tablespoons sake

2 tablespoons soy sauce

1 tablespoon caster sugar Butter, for cooking

Salt and freshly ground black pepper, to taste

1.Preheat unit to correct temperature.

2.Place all ingredients in a small saucepan and bring to a simmer. Stir until sugar has dissolved. Allow to cool.

3.Coat desired meat in marinade.

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

5.Place pouch in unit and 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.

Antipasti Plate

This is a great starter at a party.

Vacuum seal all the ingredients and cook. Simple and easy.

Garlic Eggplants

2 eggplants, cut lengthways into 2cm slices

1 clove garlic, crushed

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

Red Capsicum and Basil

2 red capsicums, seeds removed, cut into quarters

2 sprigs fresh basil

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

1.Fill unit with water and preheat to 85°C.

2.Place each set of ingredients into a cooking pouch. Vacuum seal.

3.Place pouch in the unit once correct temperature has been reached. Ensure the pouches are submerged in water.

4.Cook for 2 hours.

5.Remove from bag. Season to taste with salt and pepper. Serve.

TIP: Preheat a grill and quickly chargrill the cooked eggplant for extra flavour.

22