783514

Espressions EP5000 Smart Sous Vide Manual

7
Zoom out
Zoom in
Previous page
1/27
Next page
1312
Salmon with hazelnut and coriander
Serves: 5
1 tablespoon cilantro
¼ cup hazelnuts, toasted, chopped
¼ cup sesame seeds
1 teaspoon ground ginger
Salt and freshly ground black pepper, to taste
1. Fill the device with water. Preheat to 56°C
for medium rare.
2. Heat a small skillet over medium heat. Add
coriander seeds and cook until fragrant.
3. Put hazelnuts, coriander seeds, sesame
seeds and ginger in a mortar with pestle.
Season to taste with salt and pepper. Grind
to a rough powder.
4. Place the salmon in a single layer in the
cooking bag. More than one cooking bag
may be required. Pull vacuum.
5. Once it has reached the correct temperature,
place the bag in the appliance. Check whether
the entire bag is submerged in water.
6. Cook for 20 minutes. (If not consumed
immediately, dip the sachet in an ice
bath until thoroughly chilled, then keep
refrigerated).
7. Remove salmon from bag.
8. Heat butter in a frying pan over medium
heat. Add 2 tablespoons of spice mix and
let it cook for 1 minute before adding the
salmon in batches. Bake the salmon for
1 minute. Serve with an extra dollop of
spice mix.
TIP:
This salmon is delicious in salads.
Lamb chops with rosemary
Serves: 4
8 lamb chops
3 cloves garlic, crushed
3 sprigs of fresh rosemary
¼ cup olive oil
Salt and freshly ground black pepper, to taste
1. Fill the device with water. Preheat to 56°C
for medium rare.
2. Place lamb, garlic, rosemary and oil in a
large bowl. Stir to mix. Season to taste with
salt and pepper.
3. Place the lamb 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 chops. Discard rosemary and
garlic. Pat the lamb dry.
7. Heat a large skillet over medium heat. Then
add lamb chops and cook for 1 minute or
until golden brown on both sides. Serve.
Goat cheese risotto with mint and peas
Serves: 4
1 tablespoon olive oil
1 onion, sliced
1 clove garlic, crushed
3 cups vegetable stock
1 cup Arborio rice
20 gr butter
1 cup frozen peas, thawed
2 sprigs of fresh mint
100 gr goat cheese
Salt and freshly ground black pepper, to taste
1. Fill the device with water. Preheat to 83°C.
2. Heat oil in a small saucepan over medium
heat. Add onion and garlic and let it cook
for 3-4 minutes or until tender.
3. Place the onion mix, stock and rice in the
cooking bag. 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 40 minutes. (If not consumed
immediately, dip the sachet in an ice
bath until thoroughly chilled, then keep
refrigerated).
6. Meanwhile, melt butter in a small saucepan
over medium heat. Add peas and mint and
cook for 1-2 minutes or until just boiling.
7. Remove risotto from bag. Carefully fold
through the peas and goat cheese. Season
to taste with salt and pepper. Serve.
Carrots with honey
500 gr baby carrots
40 gr butter
1 tablespoon honey
Salt and freshly ground black pepper, to taste
1. Fill the device with water. Preheat to 83°C.
2. Place all ingredients in a bowl. Shake to
mix.
3. Place the carrots in a single layer in the
cooking bag. 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 1 hour. (If not consumed immediately,
dip the sachet in an ice bath until
thoroughly chilled, then keep refrigerated).
6. Heat carrots and cooking liquid in a large
skillet over medium-high heat. Bake for 3-4
minutes or until golden brown. Season to
taste with salt and pepper. Serve.
RecipesRecipes
… 7 …


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Espressions EP5000 Smart Sous Vide at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Espressions EP5000 Smart Sous Vide in the language / languages: English, German, Dutch, French as an attachment in your email.

The manual is 0.49 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

Others manual(s) of Espressions EP5000 Smart Sous Vide

Espressions EP5000 Smart Sous Vide User Manual - Dutch - 32 pages


The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info