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Sunbeam MU4000 manual Pork Belly, tablespoons fennel seeds 1 tablespoon coriander seeds

Models: MU4000

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Sous Vide Recipes continued

Pork Belly

At the end of cooking, this pork belly doesn’t need to be seared off. By cooking at a high temperature for an extended period time, the fat will break down making it very tender with an appealing mouth feel.

Serves: 4

3 tablespoons fennel seeds

1 tablespoon coriander seeds

2 teaspoons white pepper corns

1 tablespoon sea salt

1kg pork belly, 2.5cm thick skin scored

1.Fill unit with water. Preheat water to 82°C.

2.Place fennel, coriander, pepper corns and salt in a mortar and pestle. Crush until a fine powder.

3.Rub pork thoroughly with spice mix.

4.Place pork in cooking pouch. Vacuum seal.

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

6.Cook for 9 hours. (If not consuming immediately submerge the pouch in an ice bath until thoroughly chilled, then refrigerate).

7.Remove pork from pouch and discard the liquid. Serve.

Chinese Five Spice Duck Breast

Serves: 4

4 duck breasts

2 star anise, crushed

2 tablespoons soy sauce

1 tablespoon honey

2teaspoons Chinese five-spice powder

1 teaspoon garlic powder

Salt and freshly ground black pepper, to taste 1.Fill unit with water. Preheat water to 64°C.

2.Place all ingredients in a large bowl. Rub duck thoroughly with spice mix.

3.Arrange duck in a single layer in the cooking pouch. More than one pouch may be 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 2 hours. (If not consuming immediately submerge the pouch in an ice bath until thoroughly chilled, then refrigerate).

6.Remove duck from pouch and discard the liquid.

7.Heat a large frypan over medium heat. Place duck skin side down for 2-3 minutes or until skin is golden and crisp. Allow to rest for 5 minutes. Serve.

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Sunbeam MU4000 Pork Belly, tablespoons fennel seeds 1 tablespoon coriander seeds, 1kg pork belly, 2.5cm thick skin scored

Contents

Duos Sous Vide and Slow CookerInstruction/Recipe Booklet MU4000Page Contents Sunbeam’s Safety PrecautionsFeatures of your Sunbeam Duos Cooking menu settings tableSunbeam’s Safety Precautions Sunbeam’s Safety Precautions Never leave an appliance unattended while in useTempered Glass Lid 5.5 litre working capacity Non-slip feet Features of your SunbeamDuos Sous Vide and Slow Cooker Control Panel Pouch rack Non-stick Removable Cooking PanSeparates sous vide pouches for more even cooking 2. Cooking Menu indicator 4. Start/ Cancel button5. Timer display screen 6. Power ButtonSous Vide Cooking Cooking Menus OverviewSteps to Sous Vide cooking Food Safety Guidelines for Sous Vide Cooking Cooking Menus Overview continuedCooking Cooking Menus Overview continuedCooking Menu Settings Table Cooking MenuSous Vide Slow CookHow to use the Sous Vide menu Cooking temperatures for Meat Beef, Lamb and Pork Cooking temperatures for PoultryCooking temperature for Fish General temperature for VegetablesSous Vide Temperature and Time Guide continued FOODCOOKING COOKINGHow to use the Slow Cook menu Care and Cleaning Hints and Tips CapacityFood Slow CookingHints and Tips continued Slow Cooked RoastsSlow Cooked Roast Chicken Slow Cooked StocksTroubleshooting ProblemSolution Possible ReasonSous Vide Recipes Flavour InspirationSous Vide Recipes continued Flavour InspirationSalmon PorkChermoula Marinade 2 tablespoons freshly chopped coriander2 tablespoons freshly chopped flat-leaf parsley 2 tablespoons lemon juice 1 tablespoon chili flakesTeriyaki Marinade 2 tablespoons mirin 2 tablespoons sake 2 tablespoons soy sauce1 tablespoon caster sugar Butter, for cooking Antipasti PlateHoney, Soy Chicken Wings 2kg chicken wings 2cm ginger, peeled, grated2 long red chilies, chopped 2 cloves garlic, crushed 2 tablespoons honey 2 tablespoons soy sauce 1 tablespoon fish sauceChicken Cordon Bleu 6 slices prosciutto 6 slices gruyere cheese 50g butter6 sprigs fresh thyme Salt and freshly ground black pepper Spicy Pork ChopsRed Wine Beef Cheeks 2 tablespoons olive oil 2kg beef cheeks 2 carrots, peeled, chopped2 celery stalks, chopped 2 onions, chopped 6 cloves garlic, crushed 1 tablespoon orange zest 4 fresh bay leaves 2 clovesPork Belly 3 tablespoons fennel seeds 1 tablespoon coriander seeds2 teaspoons white pepper corns 1 tablespoon sea salt 1kg pork belly, 2.5cm thick skin scored2 tablespoons olive oil 50g butter, room temperature Hazelnut and Coriander Spiced Salmon1 tablespoon coriander seeds ¼ cup hazelnuts, roasted, skins removed, chopped ¼ cup sesame seedsPea, Mint and Goats Cheese Risotto 1 tablespoon olive oil 1 onion, chopped 1 clove garlic, crushed3 cups vegetable stock 1 cup Arborio rice 20g butter 1 cup frozen peas, thawed 2 sprigs fresh mint 100g goats cheeseRosemary Infused Potatoes 3 large potatoes peeled and cut into ½ cm slices2 tablespoons duck fat 2 sprigs fresh rosemary Spiced Sweet PotatoesPreserved Lemons 2 cups sea salt 1 tablespoon coriander seeds1 tablespoon fennel seeds 2 fresh bay leaves 1 cinnamon stick 5 large lemonsChicken Tagine 2 tablespoons olive oil 800g chicken thigh fillets, sliced3 cloves garlic, crushed 2 onions, chopped 2 teaspoons ground cinnamon 2 teaspoons ground cuminSlow Cooker Recipes - Main Meals continued Peanut Chicken800g chicken thigh fillets, halved 3 cloves garlic, crushed 1 red capsicum, seeds removed, chopped 1 onion, choppedSpicy Pork Meatballs 1 onion, finely chopped 1 long red chili, sliced1 egg, lightly beaten 1 cup grated parmesan cheese 1 cup fresh breadcrumbs1 tablespoon plain flour 30g butter, room temperature Red Wine Lamb Shanks4 large lamb shanks 2 tablespoons plain flour ¼ cup olive oil 3 red onions, chopped 2 stalks celery, choppedMoroccan Beef 3 tablespoons olive oil 2 cloves garlic, crushed 1 onion, sliced1 tablespoon ground cumin 1 tablespoon ground coriander 1 teaspoon turmeric ¼ teaspoon ground cinnamon 1 cup beef stockBeef and Creamy Mushroom Casserole 1kg beef chuck steak, cut into 5cm pieces 2 tablespoons plain flour2 tablespoons olive oil 20g butter 2 onions, chopped 500g portabella mushrooms, sliced 200g button mushrooms, slicedChickpea and Pumpkin Curry 1 tablespoon oil 2 onions, chopped ¼ cup red curry paste4 cardamom pods, crushed 1 stalk lemongrass 1 kg pumpkin, peeled, seeds removed, cubedSlow Cooker Recipes - Desserts Rice Pudding325g can sweetened condensed milk 5 cups milk 1 ½ cups arborio rice 1 teaspoon vanilla essenceSlow Cooker Recipes - Desserts continued Page 12 Month Replacement Guarantee 13000800 AustraliaOr call Or callIn Australia In New Zealand