Sous vide Recipe Book 2018

1
Season the chicken legs
with salt, pepper, and ras-el-
hanout. Grate the zest from a
quarter of 1orange and scatter
over the chicken legs.
2
Cut the dates and cherry
tomatoes into quarters
lengthways. Roughly chop the
nuts. Squeeze the oranges,
scrape the pulp out of the
vanilla pod, and mix with 100ml
of the orange juice.
3
Place in the vacuum-sealing
bag along with all the other
ingredients and vacuum seal.
(See below for settings)
4
Cook the chicken thighs.
(Seebelow for settings)
5
Remove from the vacu-
um-sealing bag, place in an
ovenproof dish, and broil.
(See below for settings)
6
Delicious served with cous-
cous or rice.
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
Step 3 settings
Vacuum seal the bag
Vacuum level 2
Step 4 settings
Cooking method: Sous-vide
Temperature: 158°F (70°C)
Duration: 3hours
Shelf level:
Wire oven rack: 2nd from the
bottom
Step 5 settings
Cooking method: Maxi Broil
Stage 1: Pre-heating
Level 3
Duration: 6minutes
Stage 2: Broiling
Level 3
Duration: 6–7minutes
Shelf level:
Wire oven rack: 3rd from the
bottom
2portions
Oriental chicken legs
Meat42