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Espressions EP5000 Smart Sous Vide Manual

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1110
Red wine beef cheek
Serves: 6-8
2 tablespoons olive oil 2 kg beef cheek
2 carrots, peeled, sliced
2 celery sticks, sliced
2 onions, sliced
6 cloves garlic, crushed
1 tablespoon orange peel
4 fresh bay leaves,
2 cloves
2 blueberries,
2 star anise
1 cup beef stock
1 cup red wine
Salt and freshly ground black pepper, to taste
1. Fill the device with water. Preheat to 86°C.
2. Heat oil in a large skillet over medium-high
heat. Add beef cheek and cook for 3-4
minutes or until caramelized. Set aside.
3. To the same pan, add carrot, celery, onion
and garlic. Bake for 3-4 minutes or until
cooked through. Add remaining ingredients
and bring to a simmer.
4. Place the beef cheek and liquid in the
cooking bag. Pull vacuum.
5. Once it has reached the correct temperature,
place the bag in the appliance. Check that
the entire bag is submerged in water.
6. Cook for 6 hours. (If not consumed
immediately, dip the sachet in an ice
bath until thoroughly chilled, then keep
refrigerated).
7. Separate the beef cheek from the liquid.
Strain the liquid and place in a small
saucepan over medium heat. Let it simmer.
Season to taste with salt and pepper. Serve
beef cheek with sauce.
8. Preheat barbeque or grill to medium heat.
Brush pork chop with sauce. Place the
chops on the barbeque or grill and cook for
1-2 minutes on each side or until golden
brown. Season to taste with salt and
pepper. Serve with remaining sauce.
RecipesRecipes
Pork belly
You don't need this pork belly after cooking
to be baked. By cooking on a high temperature
for a long period melts the fat, which makes
the meat very tender and has a nice mouthfeel.
Serves: 4
3 tablespoons fennel seeds
1 tablespoon coriander seeds
2 teaspoons white pepper seeds
1 tablespoon sea salt
1 kg pork belly, 2.5 cm thick, skinned
1. Fill the device with water. Preheat to 82°C.
2. Place fennel, coriander, pepper seeds and
salt in a mortar with pestle. Grind to a fine
powder.
3. Rub pork belly thoroughly with spice mix.
4. Place pork belly in the cooking bag. Pull
vacuum.
5. Once it has reached the correct
temperature, place the bag in the appliance.
Check that the entire bag is submerged in
water.
6. Cook for 9 hours. (If not consumed
immediately, dip the sachet in an ice
bath until thoroughly chilled, then keep
refrigerated).
7. Remove bacon from bag and discard liquid.
Serve.
Chinese five spice duck breast
Serves: 4
4 duck breasts
2 star anise, ground
2 tablespoons soy sauce
1 tablespoon honey
2 teaspoons Chinese five spice powder
1 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
1. Fill the device with water. Preheat to 64°C.
2. Place all ingredients in a large bowl. Rub
the spice mix thoroughly into the duck.
3. Place duck 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. Boil for 2 hours. (If not consumed
immediately, dip the sachet in an ice
bath until thoroughly chilled, then keep
refrigerated).
6. Remove duck from bag and discard liquid.
7 Heat a large frying pan over medium heat.
Place duck skin side down for 2-3 minutes
or until skin is golden brown and crispy. Let
stand for 5 minutes. Serve.
… 6 …


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