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Espressions EP5000 Smart Sous Vide Manual

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Recipes
Chermoula marinade
This marinade is delicious with chicken and
beef.
½ cup olive oil
2 tablespoons freshly chopped coriander
2 tablespoons freshly chopped flat-leaf parsley
2 tablespoons lemon juice
1 tablespoon chili flakes
1 tablespoon ground cumin
1 tablespoon sweet paprika
2 bay leaves
2 cloves garlic, crushed
2 onions, sliced
½ canned lemon, thin slices
1 cm ginger, peeled, grated
Salt and freshly ground black pepper, to taste
1. Preheat the appliance to the correct sous
vide temperature.
2. Mix all ingredients in a bowl. Season to
taste with salt and pepper.
3. Marinate the meat.
4. Place the meat in a single layer in the
cooking bag. Pull vacuum.
5. Once the correct temperature has been
reached, place the pouch in the appliance.
Cook for the required time. (If not consumed
immediately, dip sachet in an ice bath until
thoroughly chilled, then refrigerate).
6. Remove from bag.
TIP: If desired, you can heat a small amount
of oil in a frying pan over medium heat. Add
the meat and cook for 1-2 minutes on each
side or until golden brown.
Portuguese marinade
This is delicious for the spicy food lovers.
Delicious with chicken, beef or lamb.
3 emon slices
½ cup olive oil
1 tablespoon chili paste
1 tablespoon fresh oregano, chopped
1 teaspoon garlic powder
1 teaspoon ginger powder
Salt and freshly ground black pepper, to taste
1. Preheat the appliance to the correct sous
vide temperature.
2. Mix all ingredients in a bowl. Season to
taste with salt and pepper.
3. Marinate the meat.
4. Place the meat in a single layer in the
cooking bag. Pull vacuum.
5. Once the correct temperature has
been reached, place the pouch in the
appliance. Cook for the required time. (If
not consumed immediately, dip sachet in
an ice bath until thoroughly chilled, then
refrigerate).
6. Remove from bag.
TIP: If desired, you can heat a small amount
of oil in a frying pan over medium heat. Add
the meat and cook for 1-2 minutes on each
side or until golden brown.
Teriyaki marinade
This recipe is great with steak.
2 ablespoons mirin
2 tablespoons sake
2 tablespoons soy sauce
1 tablespoon caster sugar
Butter, for cooking
Salt and freshly ground black pepper, to taste
1. Preheat the appliance to the correct sous
vide temperature.
2. Combine all ingredients in a bowl. Season
to taste with salt and pepper.
3. Cover desired meat with marinade.
4. Place the meat in a single layer in the
cooking bag. Pull vacuum.
5. Once the correct temperature has been
reached, place the pouch in the appliance.
cook for the time required. (If not consumed
immediately, dip sachet in an ice bath until
thoroughly chilled, then refrigerate).
6. Remove from bag.
TIP: If desired, you can heat a small amount
of oil in a frying pan over medium heat. Add
the meat and cook for 1-2 minutes on each
side or until golden brown.
Garlic aubergines
8 pieces
2 aubergines, cut lengthwise into
2 cm plakjes slices
1 clove garlic, crushed
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
A perfect appetizer for a party. Vacuum all
ingredients together and cook. Simple and
easy.
TIP: Grill the cooked aubergine briefly for
extra flavour.
Red capsicum and basil
2 red capsicums, without seeds, cut into quarters
2 sprigs fresh basil
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1. Fill the device with water. Preheat to 85°C.
2. Place each set of ingredients in a cooking
bag. Pull vacuum.
3. Place bag in the appliance once the correct
temperature is reached. Check that the
bags are completely submerged in water.
4. Boil for 2 hours.
5. Remove from bag. Season with salt and
pepper to taste. Serve.
Recipes
… 4 …


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