Manual Espressions EP5000 Smart Sous Vide (page 5 of 27) (English, German, Dutch, French)

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Honey, soy chicken wings

Serves: 6

2 kg chicken wings

2 cm ginger, peeled, ground

2 long red chilies, sliced

2 cloves garlic, crushed

2 tablespoons honey

2 tablespoons soy sauce

1 tablespoon fish sauce

Salt and freshly ground black pepper, to taste

1. Fill the device with water. Preheat to 67°C.

2. Place all ingredients in a large bowl.

Stir to mix.

3. Place the chicken wings in a single layer in

the cooking bag. More than one bag may

be needed. Pull vacuum.

4. Once the correct temperature is reached,

place the bag in the appliance. Check that

the bags are completely submerged in

water.

5. Boil for 2 hours. (If not consumed

immediately, dip the sachet in an ice

bath until thoroughly chilled, then keep

refrigerated).

6. Remove the chicken from the bag and

discard the marinade.

7. Preheat barbeque or grill to medium

heat. Add chicken wings and cook for 2-3

minutes on each side or until golden brown

and crispy. Serve.

Coq au vin

Serves: 4

4 chicken marylands

2 cloves garlic, crushed

2 cloves

2 sprigs fresh thyme

1 bay leaf

1 shallot, finely chopped

1 cup red wine

2 tablespoons olive oil

1 tablespoon balsamic vinegar

Salt and freshly ground black pepper, to taste

40 gr butter

1 onion, finely chopped

50g bacon, rind removed, sliced

1. Fill the device with water. Preheat to 82°C.

2. Place chicken, garlic, cloves, thyme, bay leaf,

shallot, red wine, olive oil and balsamic

vinegar in a large scale. Season to taste

with salt and pepper. Stir to mix.

3. Place the chicken in a single layer in the

cooking bag. Add liquid. Pull vacuum.

4. Place the bag in the appliance once it has

reached the correct temperature. Check

that the bags are completely submerged

in water.

5. Cook for 8 hours. (If not consumed

immediately, dip the sachet in an ice

bath until thoroughly chilled, then keep

refrigerated).

6. Remove chicken from bag. Strain sauce,

reserving liquid.

7. Heat butter in a small saucepan over

medium heat. Add onion and bacon, cook

for 3-4 minutes or until cooked through.

Add liquid and let it simmer. Serve the

sauce over the chicken.

Chicken cordon bleu

Serves: 6

chicken thigh fillets

6 slices of prosciutto

6 slices of Gruyere cheese

50 gr butter

6 sprigs of fresh thyme

Salt and freshly ground black pepper, to taste

1. Fill the device with water. Preheat to 64°C.

2. Cut 6 x 20 cm squares from cling film.

Place a chicken thigh fillet in the center of

each piece of foil.

3. Place a piece of prosciutto and cheese in

the center of each chicken piece and fold

the sides to form a package. Season with

salt and pepper.

4. Fold the edges of the foil, making sure

the chicken is wrapped tightly and has a

cylindrical shape.

5. Place the chicken in the cooking bag. Pull

vacuum.

6. Once it has reached the correct

temperature, place the bag in the appliance.

Check that the entire bag is submerged in

water.

7. Cook for 1 hours. (If not consumed

immediately, dip the sachet in an ice

bath until thoroughly chilled, then keep

refrigerated).

8. Remove foil from chicken.

9. Melt butter in a large skillet over high

heat. Add thyme and chicken. Bake for

3-4 minutes or until the chicken is golden

brown. Serve immediately.

Spicy pork chops

Serves: 3

3 tablespoons brown sugar 1 tablespoon chili

powder

1 teaspoon ground coriander

1 teaspoon ground fennel

½ teaspoon cayenne pepper

6 chops, 2.5cm thick

1 onion, finely chopped

1 cup chicken stock

½ cup of ketchup

¼ cup molasses

2 tablespoons apple cider vinegar

2 tablespoons Worcestershire sauce

1 tablespoon American mustard

2 teaspoons Tabasco sauce

Salt and freshly ground black pepper, to taste

1. Fill the device with water. Preheat to 60°C.

2. Place sugar, chilli, coriander, fennel,

cayenne pepper and pork chop in a bowl.

Rub the spice mix well into the pork chop.

3. Place the pork chop in a single layer in the

cooking bag. More than one bag may be

needed. Pull vacuum.

4. Place the bag in the appliance once it has

reached the correct temperature. Check

that the entire bag is submerged in water.

5. Cook for 45 minutes. (If not consumed

immediately, dip the sachet in an ice

bath until thoroughly chilled, then keep

refrigerated).

6. Remove pork chop from pouch and discard

liquid.

7. Place remaining ingredients in a saucepan

and simmer over medium heat. Cook for 15

minutes or until thickened

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Espressions EP5000 Smart Sous Vide Manual

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