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Food

Sous vide beef, grain salad and pickled vegetables

Preparation time
10-15 minutes
Cooking time
60 minutes
Serves
4

INGREDIENTS

  • 800g trimmed beef eye fillet
  • Salt & freshly ground black pepper to taste
  • 4 cloves garlic, smashed and roughly chopped
  • 60g eshallots, cut into quarters
  • 4 thin strips lemon rind
  • 4 sprigs of thyme
  • 1/3 cup (80ml) extra virgin olive oil
  • 1 tbsp (20g) butter

Sous vide pickled vegetables

  • 1 bunch (approx. 6 baby beetroot), washed, peeled and sliced
  • 3 carrots, peeled, quartered lengthways
  • 200g button mushrooms, sliced
  • 180g green beans, topped and tailed

Pickling mix

  • 2/3 cup (160ml) apple cider vinegar
  • 2/3 cup (160ml) water
  • 1 tbsp (20g) sugar
  • 3 tsp (15g) sea salt
  • ½ tsp whole black peppercorns
  • ½ tsp brown mustard seeds
  • ½ tsp coriander seeds
  • 2 cloves garlic, peeled and sliced in half lengthwise
  • 1 bay leaf

Grain Salad

  • 95g (½ cup) quinoa, rinsed
  • 200g small green/blue lentils eg puy
  • 4 green onions, trimmed and finely sliced
  • ½ cup mint leaves, roughly chopped
  • 1 lemon, juice and zest
  • 1 tbsp (20ml) extra virgin olive oil
  • Sea salt and freshly ground black pepper

METHOD

  1. Trim any silver skin from the beef, season and put in a Ziploc bag. Add the garlic, eshallots, lemon rind, thyme and olive oil to the bag and press a little with your fingers to ensure oil contacts all beef.
  2. Fill a sink or large bowl with enough water to submerge your beef-filled bag. Close zip almost all the way, leaving a small hole for air to escape. Slowly submerge the bag in the water up to the open part of the zip, taking care not to let water in. Let the pressure from the water push the air out. Squeeze and zip the bag fully.
  3. Fill a deep pot with enough water so that when the beef is submerged it will be fully covered by the water. Place over medium heat and bring the water up to 55-60ºC. Put the sealed bag of beef in the pot so that it is not touching the bottom/sides of the pot. (Wrap the top of the bag around a wooden spoon, secure with a bulldog clip and let bag hang in middle of pot.) Use a thermometer to monitor and maintain a temp of 55-60ºC. (You may need to turn heat on and off occasionally.) Stir water every 5–10 minutes, moving the position of the meat if possible (without taking the bag out). Cook for 50 minutes.
  4. Remove the bag from the pot and immediately immerse in a large bowl or sink filled with ice and cold water to chill. Refrigerate if desired, but remove from fridge 30 minutes prior to finishing.
  5. Remove the beef from the bag, discard flavouring ingredients, and pat dry with a paper towel. Cut into 4 thick steaks.
  6. Heat a frying pan (big enough to fit 4 steaks without touching) over medium high heat. Add oil and butter. When butter foams, cook steaks on each side for no more than 2 minutes for medium rare. Rest in a warm place for 5 minutes.

Sous vide pickled vegetables

  1. Combine pickling mix in a small saucepan over medium heat. Bring to the boil, stirring gently until the sugar dissolves.
  2. Place beetroot and carrots into two Ziploc bags, mushrooms and green beans into another. Pour half the pickling mix into beans and divide remainder between beetroot and carrots, roll up under water to remove air and seal (as per beef).
  3. Bring a pot that will fit the bags to 88ºC and place the beetroot and carrots in for 45 minutes. Place the mushrooms and beans in for the last 8 minutes.
  4. Remove from pot and plunge into a large bowl of ice and cold water until cooled.

Grain Salad

  1. Place the quinoa into a small saucepan and ‘toast’ over medium heat for a minute or two. Add 2 cups cold water, bring to the boil, then reduce heat to low and cook for 10–15 minutes until the grains are translucent and the water has been absorbed. Remove from the heat, fluff up the grains with a fork and place in a large bowl to cool.
  2. Meanwhile, place the lentils and 3 cups cold water in a small saucepan, bring to the boil, reduce the heat and simmer over low heat for 25 minutes until cooked but slightly al dente. Drain in a colander and rinse under cold water until cool. Add to quinoa.
  3. Add almonds, green onions and mint to the bowl. Mix lemon juice, zest and olive oil and add, season with salt and pepper.
Food
Preparation time
10-15 minutes
Cooking time
60 minutes
Serves
4

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Two Blues Sauvignon Blanc 2014
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Life
Sous Vide - Perfect Cooking
Words by Sous Vide on 1 Nov 2017
What was once the domain of the professional chef, sous vide , is now accessible for the home cook. We look at the many advantages of this remarkable cooking technique. In the early 1970s, French scientist Bruno Goussault developed the most significant advancement in the recent evolution of cooking – he called it sous vide. Literally defined as ‘under vacuum’, it should really be called precision controlled cooking, because that is far more ‘precise’. Basically defined, sous vide is sealing an item of food in a plastic vacuum pouch and then submerging it in a water bath so it can be cooked gently and slowly at a precise temperature. It is a technique used by some of the world’s best contemporary chefs, including Heston Blumenthal, Thomas Keller, Joel Roubuchon and many more. If you’ve ever wondered how the chef at your favourite hatted restaurant manages to get your steak cooked perfectly through, but still maintain its moisture, how the vegetables not only look vibrant and colourful, but also taste crisp and flavoursome, chances are it has been cooked sous vide. Up until recently, it was only the domain of the professional chef. But advances in technology and the more affordable cost of equipment have made sous vide cooking accessible to the home cook. Those who try it, swear it is the best way to cook food perfectly and to get the best flavour and texture – all that combined makes a compelling argument for sous vide cooking.

The process is fairly simple – plan well ahead, use great ingredients, vacuum seal, cook using the Sous Vide water bath and cool  gently. That’s it. The secret to some of most delicious recipes from the world’s greatest chefs is within your grasp.

Conventional Cooking Vs Sous Vide One of the most common problems with conventional cooking is under/over cooking food. This is because most recipes deal in approximates, such as cook on high/medium/low for approximately 10 minutes. Anyone who has baked knows the importance of baking at a precise temperature for an exact period of time. Sous vide cooking allows you to cook everything from beef, pork and fish to eggs, fruit and vegetables as if you were baking a cake. Conventional cooking regularly results in food being inconsistent. For instance, cooking in boiling water or a hot oven cooks food at a high temperature, so that by the time the centre of the food achieves the proper temperature, the outside is overcooked. If you don’t get the timing exactly right, meat ends up dry, vegetables end up mushy. But sous vide cooking allows precise control, so not only does food keep better texture, it also retains greater flavour. Because sous vide cooking is at lower temperatures, the cooking method is usually quite long, simple, but long. This has opened up new frontiers in the culinary world. Secondary cuts that were braised can now be cooked sous vide for longer periods at lower temperatures, and the results are simply astounding. Equipment
To sous vide, you need two important devices, but just two basic steps. First you need a vacuum-packing machine to seal the food tightly in a plastic bag. Then you immerse the bag in a water bath heated exactly to the optimal cooking temperature. The vacuum-packed bag hugs the food, protecting it from contact with the water while transferring the heat from the hot water. The Sous Vide bath is regulated to heat the water and maintain the exact temperature throughout the bath and the cooking process. Time to sous vide
This equipment was once the domain of commercial kitchen suppliers, was expensive, and took up loads of room. The great news is that Home Sous Vide is importing home kitchen versions of the industrial kit at very reasonable prices. What’s more, the process is fairly simple – plan well ahead, use great ingredients, vacuum seal, cook using the Sous Vide water bath and cool gently. That’s it. The secret to some of most delicious recipes from the world’s greatest chefs is within your grasp. And speaking of recipes – there has been an influx of fantastic recipe books  offering easy to achieve recipes for the novice through to the professional. For more details on the wonders of Sous Vide cooking, recipes, tips and Sous Vide cooking products, visit homesousvide.com.au
Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories