Sunbeam MU4000 Pea, Mint and Goats Cheese Risotto, Honeyed Carrots, Sous Vide Recipes continued

Sous Vide Recipes continued

Pea, Mint and Goats Cheese Risotto

Serves: 4

1 tablespoon olive oil

1 onion, chopped

1 clove garlic, crushed

3 cups vegetable stock

1 cup Arborio rice

20g butter

1 cup frozen peas, thawed

2 sprigs fresh mint

100g goats cheese

Salt and freshly ground black pepper, to taste

1.Fill unit with water and preheat to 83°C.

2.Heat oil in a small saucepan over medium heat. Add onion and garlic cooking for 3-4 minutes or until tender.

3.Place onion mixture, stock and rice in the cooking pouch. Vacuum seal.

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

5.Cook for 40 minutes. If not consuming immediately submerge the pouch in an ice bath until thoroughly chilled.

6.Meanwhile melt butter in a small saucepan over medium heat. Add peas and mint and cook for 1-2 minutes or until just cooked.

7.Remove risotto from the bag. Gently fold through peas and goats cheese. Season to taste with salt and pepper. Serve.

Honeyed Carrots

500g baby carrots

40g butter

1 tablespoon honey

Salt and freshly ground black pepper, to taste

1.Fill unit with water. Preheat water to 83°C.

2.Place all ingredients in a bowl. Toss to combine.

3.Arrange carrots in a single layer in the cooking pouch. 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, then refrigerate).

6.Heat carrots and cooking liquid in a large frypan over medium high heat. Cook for 3-4 minutes or until golden. Season to taste with salt and pepper. Serve.

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