Sunbeam MU4000 manual Chicken Cordon Bleu, slices prosciutto 6 slices gruyere cheese 50g butter

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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