Miele Inc. 9 Independence Way Princeton, NJ 0854 Sous-vide mieleusa.com 800.843.
Foreword Dear Connoisseurs, There probably is no other place where the family gathers as often as at the dinner table. A happy or festive gathering of friends and acquaintances almost always culminates in a delicious meal. Wherever people enjoy each other‘s company, food is at the center of the occasion. We are pleased to be able to contribute to happy get-togethers and gatherings by making it our job to help people around the world enjoy their hobby.
Contents Foreword 3 Contents 5-7 History 8 The advantages of this cooking method 9 Vacuuming 10 A step-by-step guide to sous-vide 11-16 Introducing Marcus Schneider 17 Cooking charts 18-19 Fish Italian style fillet of sea bream Bourbon vanilla shrimp Scallops provençale Cod with citrus zest Salmon with dill Rose fish ragout with sun-dried tomatoes Fillet of plaice with bacon Monkfish in herb jus Meat 22 24 26 28 30 32 34 36 Oriental duck breast 40 Oriental chicken legs 42 Roulade of veal with Mediterran
Contents 6 Vegetables Sauces and more Cauli lower in mustard cream Kohlrabi in a cream sauce Ratatouille White asparagus Spring cabbage with an orange dressing Tomato ragout Delicious vanilla carrots Custard royale Light hollandaise sauce Chocolate sauce Quick vanilla sauce 58 60 62 64 66 68 70 Marinating 74 76 78 80 Herb oil 84 86 Shrimp in garlic chili oil Oriental cucumber salad 88 Tandoori chicken breast 90 Salmon gravadlax in a curry and mustard sauce 92 Fruit salad with celery 94 Exotic carpac
Desserts Apple ragout with fresh figs Baked apple Nectarines with cranberries Peaches in port Plums in amarettoand orange sauce Rhubarb with vanilla Basic recipe for ice cream 106 108 110 112 114 116 118 7
History Sous-vide, French for “under vacuum”, is the term given to a method of food preparation in which vacuum-packed food in plastic bags is gently cooked at low, steadily maintained temperatures over an extended period of time. History The sous-vide cooking technique was developed back in the 1970s. Its aim was to both simplify the cooking process and help food to stay fresh for longer. For this reason, it was initially used as a means of making convenience products.
The advantages of this cooking method Extends shelf life thanks to the vacuum conditions By evacuating air – and hence oxygen – the vacuuming process prevents food spoilage. Depending on the initial state of the food, reducing the growth of bacteria can significantly extend the food‘s shelf life. Optimizes cooking results Vacuum-sealing food in bags ensures that minerals, vitamins, and flavors are retained as effectively as possible.
Vacuuming Vacuum-sealing bags Whatever bag you decide to use, you must ensure that it is made from high-quality polyethylene with excellent temperature resistance. You can even store food in bags that have already been opened (chip bags, for example), by resealing them. You will need to adjust the sealing duration according to the thickness of the bag material. Using the different vacuum levels There are 3 levels for vacuum sealing. The higher the vacuum level selected, the greater the vacuum.
A step-by-step guide to sous-vide Preparation Due to the low cooking temperatures and long cooking durations involved in this method, you need to ensure not only that the food itself meets high standards of hygiene, but also that your equipment and hands are clean. As well as maintaining good hygiene practices, it is essential that you stick to the temperatures specified for each step.
A step-by-step guide to sous-vide You must ensure that the bag you are filling is large enough to take the contents, especially if you are vacuum-sealing liquids. The area where you are going to seal the bag should be kept dry and free from grease in order to guarantee a clean seal. To make sure of this, keep your hands clean when folding back the edges of the bag. You are, of course, free to season and marinate the food as you would normally.
Vacuuming Sous-vide cooking Fold the edges of the bag back up before starting the vacuum-sealing process. Miele steam ovens and steam combination ovens all feature a “Sous-vide” operating mode. You can set the temperature between 115 and 195°F (45 and 90°C), and the maximum cooking duration is 10 hours. This function enables vacuum-sealed food to be cooked at a precisely controlled temperature. The best way to carry out vacuum-sealing is to use a chamber vacuum sealer.
A step-by-step guide to sous-vide Fish As fish proteins denature even at low temperatures, fish can be cooked at a temperature range between 113 and 149°F (45 and 65°C). Unlike meat, however, the cooking temperature for fish is often set to a higher level than the required core temperature, and the product is then removed before this temperature is reached. Meat Meat requires temperatures between 131 and 158°F (55 and 70°C).
After cooking After cooking the food and removing it from the vacuum-sealing bag, you can serve it immediately, fry it, broil it, or store it. Fruit and vegetables can be transferred directly from bag to plate. As sous-vide dishes are cooked at low temperatures, however, we recommend warming the plates before placing the food on them and serving with a hot sauce.
A step-by-step guide to sous-vide Reheating Only reheat brassicas, such as kohlrabi and cauliflower, in combination with a sauce. Without sauce, an unpleasant cabbage-like taste and grey-brown colour may develop. Food with a short cooking duration or which continues cooking during reheating, such as fish, is not suitable for reheating. Preparing to reheat Immediately after cooking, place the food in ice water for around 1 hour. This rapid chilling process will prevent the food from continuing to cook.
Introducing Marcus Schneider His aim: to cook with good, honest produce, without ready-made products, in a manageable period of time, with delicious results! Through his training in avant-garde cuisine and the new techniques he has learned from this, he possesses more than 7 years of experience in sous-vide cooking and has been demonstrating this technique at the cookery school for a number of years.
Cooking charts Food Added in advance Sugar [min] Salt Fish Cod fillet, 1“ (2.
Cooking charts Chart for reheating sous-vide-cooked food Food medium1 durch1 [min] Vegetables Cauliflower florets, medium to large2 185/85 15 Kohlrabi, sliced 185/85 10 185/85 10 Beans, white, soaked at a 1:2 ratio (beans to liquid) 194/90 10 Scallion, whole 185/85 10 2 Fruit Pineapple, sliced Other Temperature / Cooking duration The durations apply to vacuum-sealed food with an initial temperature of approx. 41°F (5°C) (refrigerator temperature).
Fish Fishing for compliments Fish benefits both the mind and body. Salt-water fish is rich in iodine, vitamins, protein, and omega 3 fatty acids, which boost health and physical fitness, concentration levels, powers of observation, and general well-being. Low in calories, versatile and sophisticated, fish dishes will win you compliments every time. It is no wonder that we are recommended to eat at least two portions of fish per week.
Italian style fillet of sea bream 2 portions Ingredients 2 sea bream fillets, 120 g each 1–2 tomatoes, bottled 8 large basil leaves ½ tsp sea salt ½ tsp freshly ground black pepper Preparation time: approx. 35 minutes Cooking duration: 25 minutes 1 Season the sea bream fillets with salt and pepper on both sides. Thinly slice the tomatoes and place on top of the fish fillets. 2 Place the basil leaves on top of this. Season with salt and pepper again. Put in the vacuum-sealing bag and vacuum seal.
Bourbon vanilla shrimp 2 portions Ingredients ½ vanilla pod 8 raw shrimp (14 g each), peeled and deveined ½ tsp coarsely crushed pink peppercorns ¼ tsp sea salt 50 g cream Preparation time: approx. 30 minutes Cooking duration: 20 minutes 1 Halve the vanilla pod lengthways and scrape out the pulp. Place both the pulp and the pod with the other ingredients in the vacuum-sealing bag and vacuum seal. (See below for settings) 2 3 Cook the shrimp.
Scallops provençale 2 portions Ingredients 1 shallot 2 tbsp olive oil 30 ml Pernod 1 sprig of thyme 1 sprig of rosemary 1 pinch of salt 4 scallops (25 g each), ready to cook Preparation time: approx. 45 minutes Cooking duration: 30 minutes 1 Slice the shallot, sweat in olive oil and deglaze with Pernod. Add the thyme, rosemary, and salt and allow to reduce. 2 Place everything in the vacuum-sealing bag together with the scallops and vacuum seal. (See below for settings) 3 4 5 6 Cook the scallops.
Cod with citrus zest 2 portions Ingredients 1 unwaxed orange 1 unwaxed lime 1 tsp fresh dill, coarsely chopped ½ tsp salt 1 tsp coarsely ground green peppercorns 2 fillets of cod (140 g each) 1 tbsp olive oil Preparation time: approx. 55 minutes Cooking duration: 35 minutes 1 Rinse the citrus fruit under hot water, grate the zest, and mix with dill, salt, and ground pepper (1 teaspoon of each). 2 Spread the herb mixture over the top of the washed cod fillets and place in the vacuum-sealing bag.
Salmon with dill 2 portions Ingredients 1 240 g salmon fillet, skinned and ready to cook 2 stems of dill, chopped ½ tsp sea salt or Fleur de Sel ½ tsp freshly ground black pepper 1 pinch aniseed 2 3 Preparation time: approx. 40 minutes Rub the salmon fillet with the mixed spices. Place in the vacuum-sealing bag and vacuum seal. (See below for settings) Cook the salmon fillet. (See below for settings) Remove from the vacuum-sealing bag and serve. Delicious served with potato gratin.
Rose fish ragout with sun-dried tomatoes 2 portions Ingredients 240 g rose fish fillet 25 g sun-dried tomatoes 1 shallot 100 g creme fraîche 10 basil leaves, coarsely chopped ¼ tsp garlic, very finely diced ½ tsp salt ½ tsp freshly ground black pepper Preparation time: approx. 1 hour Cooking duration: 40 minutes 1 Wash the fish and cut into large pieces. Finely dice the sun-dried tomatoes and the shallot.
Fillet of plaice with bacon 2 portions Ingredients 240 g plaice fillet 1–2 rashers of bacon 1 tbsp olive oil Preparation time: approx. 40 minutes Cooking duration: 25 minutes 1 Fry the bacon until crispy and then put into the vacuum-sealing bag. Top with the plaice fillet, pour the olive oil over, and vacuum seal. (See below for settings) 2 3 Cook the plaice. (See below for settings) Remove from the vacuum-sealing bag and serve with spicy sautéed potatoes.
Monkfish in herb jus 2 portions Ingredients 240 g monkfish fillet 1 unwaxed orange 5 g fresh tarragon, coarsely chopped ½–1 tsp ground black pepper 1–2 tsp salt 20 g olive oil 1 tsp lemon juice Preparation time: approx. 40 minutes Cooking duration: 25 minutes 1 Cut the monkfish into 4 pieces. Rinse the orange under hot water and grate the zest. 2 Place the monkfish fillet in the vacuum-sealing bag with 1 tsp grated orange zest and all the other ingredients and vacuum seal.
Meat Let‘s eat meat Meat such as pork, beef, lamb, and game are healthy components of anyone‘s diet, and add a wealth of variety and enjoyment to it. Poultry is particularly recommended for our well-being. Meat can be prepared in a range of different ways, and by using diverse seasonings and serving them with interesting sauces and side dishes, they can constantly be presented in new guises, uniting cultures – both exotic and traditional – with their versatility.
Oriental duck breast 2 portions Ingredients 350 g duck breast, whole ½ tsp finely ground Tasmanian or Szechuan pepper 10 g soy sauce 20 g sweet chili sauce 5 g toasted sesame oil ½ tsp salt Accessories: Ovenproof dish Preparation time: approx. 50 minutes Cooking duration: 65 minutes 1 Score the skin on the duck breast into small diamond shapes, taking care not to damage the meat. 2 Season duck with salt and pepper before placing it into the bag.
Oriental chicken legs 2 portions Ingredients 2 chicken legs with thighs (225 g each) 1 ½ tsp sea salt or Fleur de Sel 1 tsp ground Tasmanian or Szechuan pepper 1 tsp ras-el-hanout 1–2 unwaxed oranges 6 dates 50 g cherry tomatoes 50 g Macadamia nuts ½ vanilla pod 20 g raisins Accessories: Ovenproof dish Preparation time: approx. 3 hours 30 minutes Cooking duration: 3 hours 1 Season the chicken legs with salt, pepper, and ras-elhanout.
Roulade of veal with Mediterranean filling 2 portions Ingredients 50 g sun-dried tomatoes (in oil) 2 anchovy fillets 1 tsp capers 50 g Parmesan cheese (whole piece) 8 rosemary needles, finely chopped 2 veal fillets from the rump (100–130 g each) ½ tsp sea salt ½ tsp freshly ground black pepper 1 tbsp sunflower oil for frying Preparation time: approx. 1 hour 40 minutes Cooking duration: 1 hour 10 minutes 1 Allow the sun-dried tomatoes to dry. Dice the tomatoes, anchovy fillets, and capers very finely.
Saddle of lamb in Mediterranean red wine sauce 2 portions Ingredients 1 small onion 5 olives 8 cherry tomatoes 2 tbsp olive oil ¼ clove of garlic, finely chopped 1 sprig rosemary, needles chopped 1 sprig thyme, leaves chopped 1 tsp capers 100 ml red wine 200 g saddle of lamb (off the bone) 1 tsp salt Pepper Preparation time: approx. 1 hour 25 minutes Cooking duration: 1 hour 1 Dice the onion, slice the olives, and cut the tomatoes into quarters.
Corn-fed breast of poulard with a Parmesan crust 2 portions Ingredients 50 g Parmesan 6 rosemary needles, chopped ¼ garlic clove, finely chopped ½ tsp salt Pepper 10 g capers 50 g cherry tomatoes 300 g poulard breast (½” thick) Accessories: Ovenproof dish Preparation time: approx. 55 minutes Cooking duration: 40 minutes 1 Grate the Parmesan and mix with the chopped herbs, spices, and halved capers. Cut the cherry tomatoes into quarters.
Beef tenderloin 2 portions Ingredients 2 beef tenderloin fillets (approx. 4 cm thick) 2 sprigs of thyme, leaves chopped ½ tsp Fleur de Sel ½ tsp black pepper 1 tbsp olive oil Preparation time: approx. 2 hours 10 minutes Cooking duration: 2 hours 1 Season the tenderloin fillets with the chopped thyme, add to the vacuum-sealing bag, and vacuum seal. (See below for settings) 2 3 Cook the fillets.
Fillet of pork with apple slices 2 portions Ingredients 40 g apples 1 tbsp hot coarse-grained mustard (approx. 15 g) 1 tsp salt ½ tsp pepper 1 tsp walnut oil 1 tbsp maple syrup (approx. 15 g) 250 g pork fillet, ready to cook Preparation time: approx. 1 hour 15 minutes Cooking duration: 1 hour 1 Cut the apple into quarters, remove the core, and cut into slices. Place the apple slices in a fan shape in the vacuum-sealing bag.
Lemon chicken 2 portions Ingredients 1 unwaxed lemon ½ tsp ground Szechuan pepper ½ tsp sea salt ½ tsp fresh thyme, chopped 1 tbsp sunflower oil 300 g chicken breast (½” thick) 1 tbsp butter Preparation time: approx. 55 minutes Cooking duration: 40 minutes 1 Rinse the lemon under hot water and grate the zest finely. Mix the grated zest with the pepper, salt, thyme, and sunflower oil. 2 Rub the chicken with the mixture, place in the vacuum-sealing bag, and vacuum seal.
Vegetables Nature at its best The gentle preparation method of sous-vide cooking helps to bring out the best in your vegetables. Both healthy and tasty, vegetables should be enjoyed every day whether as a side dish or a main meal, or as part of a stew. Along with the traditional types of vegetable, whose popularity never wanes, an increasing number of new varieties are also being used to enhance people‘s diets.
Cauliflower in mustard cream 2–3 portions Ingredients 1 medium cauliflower (approx. 600 g) 150 g cream 3 tbsp. mustard powder ½ tsp salt Freshly ground pepper 1 tsp sugar Preparation time: ca. 50 minutes Cooking duration: 40 minutes 1 Split the cauliflower up into florets. Mix the cream with the mustard, salt, pepper, and sugar, add to the vacuumsealing bag with the vegetables, and vacuum seal. (See below for settings) 2 3 Cook the cauliflower.
Kohlrabi in a cream sauce 2 portions Ingredients 180 g peeled kohlrabi 40 g cream 20 g butter ½ tsp Fleur de Sel A little freshly ground white pepper Preparation time: ca. 45 minutes Cooking duration: 30 minutes 1 Cut the kohlrabi into thin batons, add to the vacuum-sealing bag with the other ingredients, and vacuum seal. (See below for settings) 2 3 Cook the kohlrabi. (See below for settings) Remove from the vacuum-sealing bag and serve immediately. Delicious served with roasts and boiled potatoes.
Ratatouille 2–3 portions Ingredients 1 red sweet pepper 1 yellow sweet pepper ½ zucchini 6 cherry tomatoes 6 button mushrooms 1 shallot 1 clove of garlic, finely diced ½ tsp thyme leaves, chopped 1 tsp basil, chopped 1 tsp sea salt ½ tsp freshly ground black pepper 2 tbsp olive oil 2–3 sprigs of rosemary Preparation time: ca. 1 hour 10 minutes Cooking duration: 40 minutes 1 Wash the vegetables, peel if necessary, and cut into even, bite-sized chunks.
White asparagus 2 portions Ingredients 500 g white asparagus (medium thickness) 1 unwaxed lemon 30 g butter ½ tsp sugar ½ tsp Fleur de Sel Preparation time: ca. 45 minutes Cooking duration: 30 minutes 1 Peel the asparagus. Rinse the lemon under hot water and pare off a shard of the zest. Add to the vacuum-sealing bag with the asparagus and the other ingredients, and vacuum seal. (See below for settings) 2 3 Cook the asparagus.
Spring cabbage with an orange dressing 2 portions Ingredients ½ spring cabbage (approx. 250 g) 2 small oranges 5 tsp white balsamic cream ½ tsp salt 1 tsp sugar A little freshly ground black pepper Preparation time: ca. 30 minutes Cooking duration: 15 minutes 1 Remove the outer leaves and the stalk and cut the cabbage into thin strips. Peel 1 orange and cut out the segments. Remove all the white skin in the process. Halve the segments. Juice the 2nd orange.
Tomato ragout 2 portions Ingredients 300 g cherry tomatoes 8 rosemary needles, finely chopped 1 stem of basil, leaves shredded 1 clove of garlic, finely diced 3 tbsp olive oil ½–1 tsp sea salt ½ tsp freshly ground black pepper 1 Wash the tomatoes, place in the vacuum-sealing bag with the other ingredients, and vacuum seal. (See below for settings) 2 3 Cook the tomato ragout. (See below for settings) Remove from the vacuum-sealing bag and serve while hot.
Delicious vanilla carrots 2 portions Ingredients 250 g carrots ½–1 vanilla pod 30 g vegetable stock 1 tbsp parsley, very finely chopped ½–1 tsp sea salt Freshly ground black pepper 30 g butter Preparation time: ca. 50 minutes Cooking duration: 40 minutes 1 Peel the carrots and slice thinly. Scrape the pulp out of the vanilla pod and dissolve in the vegetable stock. 2 Add everything to the vacuum-sealing bag together with the spices and flakes of butter, and vacuum seal.
Sauces and more Good things come from above Sauces – they‘re an excellent accompaniment to asparagus, they add another flavor to sweet dishes, and they‘re delicious poured over meat and fish too. Whether you‘re using classics such as hollandaise or new, inventive creations, a tasty sauce is the perfect finishing touch to many dishes. Varying which sauce you use can lend a different character to a dish each time you make it.
Custard royale Ingredients 3 eggs (medium) 180 ml milk ½ tsp salt A little freshly grated nutmeg Preparation time: approx. 35 minutes Cooking duration: 30 minutes 1 Mix the eggs with the milk and spices thoroughly in a bowl, place in a vacuum-sealing, bag and vacuum seal. (See below for settings) 2 3 Cook the egg mixture. (See below for settings) Cut the vacuum-sealing bag open on 3 sides, cut the custard royale into shape, and serve in a clear beef bouillon.
Light hollandaise sauce 3–4 portions Ingredients 3 eggs 250 g cream 1 tsp salt 4 tbsp. white wine 1–2 tsp dijon mustard A little sugar A little freshly ground black pepper Preparation time: approx. 40 minutes Cooking duration: 30 minutes 1 Mix the eggs with the cream and salt in the mixer or with a hand blender. Put the mixture in the vacuum-sealing bag and vacuum seal. (See below for settings) 2 3 Cook the mixture.
Chocolate sauce 3–4 portions Ingredients 100 g dark chocolate 70 g cream 20 g butter Preparation time: approx. 35 minutes Cooking duration: 30 minutes 1 Roughly break up the chocolate, place in the vacuum-sealing bag with the cream and butter, and vacuum seal. (See below for settings) 2 3 Cook the sauce. (See below for settings) Then knead the vacuumsealing bag thoroughly and serve the sauce warm. Delicious served with berries, vanilla ice cream, or cakes.
Quick vanilla sauce 3–4 portions Ingredients 1 vanilla pod 3 eggs 250 g cream 30 g sugar Preparation time: approx. 40 minutes Cooking duration: 30 minutes 1 Halve the vanilla pod, scrape out the pulp, and mix thoroughly with the eggs, cream, and sugar in a mixer or with a hand blender. 2 Put the vanilla mixture in the vacuum-sealing bag and vacuum seal. (See below for settings) 3 4 Cook the mixture.
Marinating Deliciously flavored Whether you prefer a classic combination of vinegar, oil, and herbs or the more unusual choice of basil and lime juice, there are many different marinades to choose from. Originally, this method was primarily used to preserve food, but today its main purpose is to deliver a harmonious taste experience and refine the texture of meat and fish. Completely new flavors also introduce variation to the taste of fruit and vegetables.
Herb oil Ingredients 150 ml mild olive oil 10 g rosemary sprigs 10 g thyme sprigs 10 g fresh sliced garlic 1 ½ tsp coarsely ground black pepper 1 tsp salt Preparation time: approx. 48 hours 10 minutes Marinating time: 48 hours 1 Put all the ingredients in the vacuum-sealing bag and vacuum seal. (See below for settings) 2 Place in refrigerator to marinate for at least 48 hours. 3 The longer the marinating time, the more intense the aroma of the oil.
Shrimp in garlic chili oil 2 portions Ingredients 12 shrimp (16 g each), heads removed and de-veined 1 chili 1 large or 2 small garlic cloves, finely sliced ½ tsp sea salt Freshly ground black pepper 50 g olive oil Preparation time: approx. 2 hours 15 minutes Marinating time: 2 hours 1 Wash the shrimp, pat them dry, and put in a vacuum-sealing bag. Heat the oil a little. Slice the chili into rings and add to the oil together with the garlic. Leave the oil to cool down again.
Oriental cucumber salad 2 portions Ingredients 160 g cucumber 1 tbsp maple syrup 1 tbsp sweet chili sauce 1 tsp soy sauce ½ tsp toasted sesame oil ¼ tsp salt Preparation time: approx. 45 minutes Marinating time: 30 minutes 1 Coarsely peel the cucumber so that a few strips of peel remain on it. Now slice it very thinly and place flat in the vacuum-sealing bag. 2 Mix the remaining ingredients to make a marinade. Pour the marinade over the cucumber slices in the vacuum-sealing bag and vacuum seal.
Tandoori chicken breast 2–3 portions Ingredients 300–400 g chicken breast 100 g yoghurt (3.5 % fat) 2–3 tsp red curry paste 2 tsp sea salt Preparation time: approx. 1 hours 15 minutes Marinating time: 1 hour >> Tip: Marinating in yoghurt makes the meat particularly tender when grilled. 90 Marinating 1 Trim the chicken breast. Mix the yoghurt with the other ingredients thoroughly in a bowl and rub it into the chicken. Put everything in the vacuumsealing bag and vacuum seal.
Salmon gravadlax in a curry and mustard sauce 2–3 portions Ingredients 300 g piece of salmon fillet (skinless) 80 g coarse sea salt 80 g brown cane sugar 2 tbsp mustard seed 1 tbsp curry powder Preparation time: approx. 4 hours 15 minutes Marinating time: min. 4 hours 1 Mix the spices. Rub into the salmon. Now put everything in the vacuum-sealing bag and vacuum seal. (See below for settings) 2 Place in the refrigerator to marinate for 4 to a maximum of 6 hours.
Fruit salad with celery 2 portions Ingredients 140 g celery sticks 70 g seedless green grapes 1 tbsp light balsamic vinegar 20 g truffle oil 1 tsp agave syrup ½ tsp sea salt Preparation time: approx. 3 hours 15 minutes Marinating time: 3 hours 1 Wash the celery sticks and grapes and cut into thin diagonal slices, place in the vacuum-sealing bag with the other ingredients, and vacuum seal. (See below for settings) 2 3 Leave in the refrigerator to marinate for 3 hours.
Exotic carpaccio of pineapple 2 portions Ingredients ½ fresh pineapple 6 cl whiskey 2 tbsp brown sugar 100 ml water 1 stalk of lemongrass 1 tsp coarsely ground pink peppercorns ½ tsp coarsely ground green peppercorns Preparation time: approx. 2 hours 30 minutes Marinating time: at least 2 hours 1 Peel and quarter the pineapple. Remove the stalk and cut the quarters into very thin slices. Distribute these evenly inside the vacuum-sealing bag.
Balsamic strawberries 2 portions Ingredients 160 g strawberries ½ tsp green pepper 15 g old Aceto Balsamico 1 tsp sugar Preparation time: approx. 2 hours 10 minutes Marinating time: 2 hours 1 Clean the strawberries, cut off the stalk, and place them in the vacuum-sealing bag alongside each other with the cut side facing downwards. 2 Mix together the rest of the ingredients, add to the strawberries in the vacuumsealing bag, and vacuum seal.
Orange sugar with mint Ingredients 1–2 unwaxed oranges 200 g sugar 5 mint leaves Preparation time: approx. 24 hours 20 minutes Marinating time: 24 hours 1 Rinse the orange under hot water, then peel, and cut the peel into very thin strips. Cut the mint leaves into thin strips. 2 Place everything in the vacuum-sealing bag with the sugar, mix it up, and vacuum seal. (See below for settings) 3 4 Leave for at least 24 hours.
Watermelon with fruity basil pesto 2–3 portions Ingredients 500 g seedless watermelon (300 g peeled) 1–2 unwaxed limes 2 tsp brown cane sugar 1 Remove the watermelon husk, cut the fruit into thin slices, and lay them flat in the vacuum-sealing bag. Rinse the lime under hot water, grate the lime peel, and then squeeze out the juice. For the pesto: 50 g grapeseed oil 1 bunch of basil 2 heaped tbsp (30 g) brown cane sugar 2 In addition: 50 g white chocolate 3 4 Preparation time: approx.
Desserts Sweet temptations What would a menu be without an enticing finale? A dessert is a way of saying thank you to your guests, showing love to your family – and giving a little reward to the chef. Whether you‘re serving something healthy containing fresh fruit, something with a kick of alcohol, or something sweet that includes sugar and cream, a dessert is a real indulgence; a flight of fancy that stirs up the senses.
Apple ragout with fresh figs 2–3 portions Ingredients 1 sharp apple (approx. 200 g) (e.g., Granny Smith) 100 g fresh figs 50 g cranberries 50 g pine nuts 2 tbsp honey ¹/³ stalk of lemongrass Preparation time: approx. 1 hour Cooking duration: 40 minutes 1 Cut the apple into quarters and remove the core. Halve the quarters again lengthways and then slice them, ensuring that the slices are not too thin. Peel and slice the figs.
Baked apple 2–3 portions Ingredients 2–3 apples (e.g., Granny Smith) 40 g almonds, chopped 1 unwaxed lemon 100 g marzipan A pinch of cinnamon 1 tbsp flaked almonds 1 tbsp rum 2 tbsp icing sugar Accessories: Ovenproof dish Preparation time: approx. 1 hour 40 minutes Cooking duration: 1 hour 15 minutes 1 Core the apples. Toast the chopped almonds in a frying pan, rinse the lemon under hot water, and grate 1 tsp zest from it.
Nectarines with cranberries 2 portions Ingredients 1 2 ripe nectarines (200 g each) 2 tbsp cranberries 1 tbsp vanilla sugar 2 tbsp peach syrup 2 Preparation time: approx. 40 minutes Cooking duration: 30 minutes Halve the nectarines and remove the stones. Top with a little vanilla sugar and the cranberries. Place the halves in the vacuum-sealing bag. Pour in the syrup and vacuum seal. (See below for settings) 3 4 Cook the nectarines.
Peaches in port 2 portions Ingredients 2 ripe peaches (200 g each) 4 tbsp port 1 tbsp vanilla sugar Preparation time: approx. 40 minutes Cooking duration: 30 minutes 1 Halve the peaches and remove the stones. Put a little vanilla sugar in the hollows and place the peach halves in the vacuum-sealing bag. 2 Bring the port to the boil then allow to cool down, add it to the vacuum-sealing bag, and vacuum seal. (See below for settings) 3 4 Cook the peaches.
Plums in amaretto and orange sauce 2 portions Ingredients 4 plums(80–100 geach) 1 unwaxedorange 50 gsugar 2 tbspAmaretto ½ cinnamon stick Preparation time: approx.40 minutes Cooking duration: 20 minutes 1 Halve the plums, remove the stones, and put the plum halves in the vacuum-sealing bag. Rinse the orange under hot water and remove a section of the peel. Then juice the orange. 2 Caramelize the sugar on the cooktop and deglaze with the amaretto and orange juice.
Rhubarb with vanilla 2 portions 1 250 g fresh rhubarb 1 vanilla pod 70 g agave syrup Peel the rhubarb, remove the woody fibres, and cut into bite-sized pieces. Cut open the vanilla pod lengthways, scrape out the pulp, and mix with the agave syrup. Preparation time: approx. 20 minutes 2 Ingredients Cooking duration: 13 minutes Place the rhubarb pieces side-by-side in the vacuum-sealing bag, add the agave syrup, and vacuum seal. (See below for settings) 3 4 Cook the rhubarb.
Basic recipe for ice cream 2–3 portions Ingredients 1 ½ vanilla pod 3 medium egg yolks 125 g double cream 125 g milk (3.5 % fat) 50 g sugar 2 Preparation time: approx. 50 minutes (+ refrigeration time overnight + time for ice cream making depending on ice cream maker) Cooking duration: 25 minutes Halve and scrape the pulp out of the vanilla pod and mix well with the egg yolk, double cream, milk, and sugar in a mixer or with a hand blender. Put the mixture in the vacuum-sealing bag and vacuum seal.
Contents A Apple ragout with fresh figs H 106 B Baked apple Balsamic strawberries Basic recipe for ice cream Beef tenderloin Bourbon vanilla shrimp 58 78 28 70 96 F Fillet of plaice with bacon Fillet of pork with apple slices Fruit salad with celery 120 34 52 94 22 K Kohlrabi in a cream sauce 60 L Lemon chicken Light hollandaise sauce 54 76 M 36 N Nectarines with cranberries E Exotic carpaccio of pineapple Italian style fillet of sea bream Monkfish in herb jus 48 74 D Delicious vanilla c
Q Quick vanilla sauce 80 R Ratatouille Rhubarb with vanilla Rose fish ragout with sun-dried tomatoes Roulade of veal with Mediterranean filling 62 116 32 44 S Saddle of lamb in Mediterranean red wine sauce Salmon gravadlax in a curry and mustard sauce Salmon with dill Scallops provençale Shrimp in garlic chili oil Spring cabbage with an orange dressing 46 92 30 26 86 66 T Tandoori chicken breast Tomato ragout 90 68 W Watermelon with fruity basil pesto White asparagus 102 64 121
