Sunbeam MU4000 manual Hazelnut and Coriander Spiced Salmon, tablespoon coriander seeds

Sous Vide Recipes continued

Hazelnut and Coriander Spiced Salmon

Serves: 5

1 tablespoon coriander seeds

¼cup hazelnuts, roasted, skins removed, chopped

¼cup sesame seeds

1 teaspoon ground ginger

Salt and freshly ground black pepper, to taste 5 salmon fillets

2 tablespoons olive oil

50g butter, room temperature

1.Fill unit with water. Preheat water to 56°C for medium rare.

2.Heat a small frypan over medium heat. Add coriander seeds and cook until fragrant.

3.Add hazelnuts, coriander seeds, sesame seeds and ginger to a mortar and pestle. Season to taste with salt and pepper. Grind until a coarse powder.

4.Arrange salmon in a single layer in the cooking pouch. More than one pouch may be required. Vacuum seal.

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

6.Cook for 20 minutes. (If not consuming immediately submerge the pouch in an ice bath until thoroughly chilled, then refrigerate).

7.Remove salmon from the pouch.

8.Heat butter in a large frypan over medium heat. Add 2 tablespoons of spice mix and allow to cook for 1 minute before adding salmon fillets in batches. Sear salmon for 1 minute. Serve with an extra sprinkling of spice mix.

TIP: This salmon is great in salads.

Rosemary and Lamb Chops

Serves: 4

8 lamb cutlets

3 cloves garlic, crushed

3 sprigs fresh rosemary ¼ cup olive oil

Salt and freshly ground black pepper, to taste

1.Fill unit with water. Preheat water to 56°C for medium rare.

2.Place lamb, garlic, rosemary and oil in a large bowl. Stir to combine. Season to taste with salt and pepper.

3.Arrange lamb 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 2 hours. (If not consuming immediately submerge the pouch in an ice bath until thoroughly chilled, then refrigerate).

6.Remove chops. Discard rosemary and garlic. Pat lamb dry.

7.Heat a large frypan over medium-high heat. Add lamb chops and cook for 1 minute or until golden on each side. Serve.

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