Sous Vide Recipes

Hawaiian Duck Tacos

Hawaiian Duck Tacos

The Hawaiian kitchen is influenced by the Asian, American and European cuisine, with much flavour and fresh ingredients. These duck tacos boast those influences that come together in a delicious dish. Cooking duck leg sous vide creates essentially a confit duck, while using less fat. The meat is cooked in the bag with its own fat without adding extra fat that the confit method requires. The result is a fall-of-the-bone juicy texture, bursting with flavour. Combine the rich meat flavours with a fruity salsa and you’re in for a treat. Sous Vide Duck Tacos  Ingredients: 4 Duck legs 1 tbsp 5...

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Jackie Cameron's favourite sous vide Beef Tongue

Jackie Cameron's favourite sous vide Beef Tongue

Surprise your guests with the unique and exquisite flavours and textures of sous vide beef tongue. Beef tongue does not receive enough appreciation but with this easy sous vide recipe, you have a culinary ace up you sleeve.  Beef Tongue must be pickled for 12 hours. Salt generously and leave in the fridge overnight. Expect 8-10 portions on average per tongue…there is some wastage as we don’t want the sinew bits. Put the picked beef tongue in an airtight bag and sous vide for 35 hours at 75 °C.  After those 35 hours, remove from sous vide water bath and let...

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Delicious Christmas pudding recipe with brandy

Delicious Christmas pudding recipe with brandy

What's not to love about a traditional Christmas pudding that is so rich in fruit, citrus & spice flavours with a (good) hint of brandy? Perhaps it's that steaming pot on your stove that's always a bit scary and needs to be kept an eye on for hours that puts you off. Not with sous vide cooking: simply place the container in the sous vide water bath, and your pudding is cooked to perfection effortlessly. Christmas Pudding  Ingredients: 115g cake flour 1 tsp baking powder 110g breadcrumbs 1/2 tsp ground mixed spice (or gingerbread spice mix) 1/4 tsp nutmeg, grated...

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Sous Vide Turkey Recipe

Sous Vide Turkey Recipe

The best method to serve turkey this Christmas, is to sous vide the meat. In The Money Show, Toby Shapshak (editor-in-chief Stuff Studios) explains how he went about cooking turkey sous vide and impressed his in-laws with the best flavour and texture. For the perfect recipe Toby turned to celebrity chef Arnold Tanzer, and followed his recommendation on the time and temperature. To cook the turkey to perfection, cook it for 6 hours at 55.5°C. Toby cooked the turkey with the SousChef sous vide immersion circulator in the 22lt sous vide bath. Listen to the interview and tips and tricks...

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Duck Breast with blueberry sauce

Duck Breast with blueberry sauce

This sous vide duck breast recipe will make you feel confident to serve duck breast and enjoy the best this delicious meat has to offer. While duck breast is a popular dish on restaurant menus, not everyone is familiar with how to prepare it at home. Searing duck in a skillet like you could do with a steak doesn’t do justice to this meat as it leaves it tough. The true quality of duck breast comes out when its tender and juicy, fully flavoured by the fat that is crisped up before serving. That’s what makes the sous vide method...

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Pork steak with braised red cabbage and apple

Pork steak with braised red cabbage and apple

Pork rump steak is a flavourful cut that is quite lean with a nice layer of fat on the outside, the fat cap. This cut is best prepared sous vide, followed by a good sear. By cooking it sous vide it retains all juices, creating the perfect texture and juiciness. This steak was cooked at the right temperature to keep a little pink meat. Pork pairs really well with apple flavours, and with a few simple ingredients you’re creating a fantastic dish.  Ingredients (serves 2): 2 Lowerland Pampoenvark Pork rump steaks Salt & pepper   Braised Cabbage: 2 cups red cabbage,...

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