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Espressions EP5000 Smart Sous Vide Manual

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Potato with rosemary
3 large, peeled potatoes, cut into ½ cm pieces
2 tablespoons duck fat
2 sprigs of fresh rosemary
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 potatoes 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 potatoes 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.
Spiced sweet potatoes
This is an ideal recipe for large groups.
Serves: 4-6
3 large sweet potatoes, peeled, cut into
2 cm cubes
1 tablespoon honey
1 teaspoon paprika
60 gr butter
Salt and freshly ground black pepper, to taste
1. Fill the device with water. Preheat to 85°C.
2. Place sweet potato in a single layer in the
cooking bag. Pull vacuum.
3. Place the bag in the appliance once it has
reached the correct temperature. Check
that the entire bag is submerged in water.
4. Cook for 30 minutes. Serve.
TIP:
Place these potatoes in a hot oven for
10 minutes for a crispy finish, if desired.
Preserved lemon
2 cups sea salt
1 tablespoon coriander seeds
1 tablespoon fennel seed
2 fresh bay leaves
1 cinnamon stick
5 large lemons
1. Fill the device with water. Preheat to 79°C.
2. Combine salt, coriander, fennel, bay leaves
and cinnamon in a large bowl.
3. Cut the lemon into quarters, but not all the
way through, so that the lemon retains its
shape.
4. Place the lemon in the salt mix and fill each
lemon with the salt mix.
5. Place lemons and remaining salt mix in
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 6 hours.
8. Remove the lemons from the bag. Place
lemons in a sterilized jar and cover with
olive oil. Close. Store in a dark place or in
the refrigerator for up to 1 year.
Dates poached with Port
Serves: 4
½ cup Tawney Port
¼ cup honey
1 vanilla pod, split
10 fresh dates
1. Fill the device with water. Preheat to 85°C.
2. Heat port, honey and vanilla in a small
saucepan over medium heat. Let it simmer
and evaporate for a third.
3. Place the dates in a single layer in the
cooking bag. Pour the port mix over it. 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,
immerse the sachet in an ice bath until
thoroughly chilled.
6. Remove dates from bag. Serve with
cooking liquid.
RecipesRecipes
… 8 …


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