Confit Salmon with Spinach and Tomato by George Calombaris (revisited)

We tried this one before and it definitely deserved another go. It also was a great excuse for getting the sous-vide out the storage again.

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Szechuan Pork Belly Bites with BBQ Glaze

The first one we made was Szechuan pork belly bites I found over at sousvidesupreme.com. Continue reading “Szechuan Pork Belly Bites with BBQ Glaze”

Sousvide Galore: Green Asparagus, 65C Egg and Hollandaise Foam

Koen and I had another cookout recently. We picked this entrée so we could use the Sousvide for (almost) all elements.

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“Rochefort 10” Ice Cream and Strawberry Ice Cream

This Rochefort 10 ice cream is based on a recipe I found on the Belgian foodblog Hot Cuisine de Pierre. It’s a very nice beer and the idea of making ice cream with it is sheer genius…

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Confit Salmon with Spinach and Tomato by George Calombaris

A couple of weeks ago Koen and I had another cookout. We needed a starter that was relatively low maintenance and I wanted to try something new with the sousvide. This recipe is from George Calombaris fit the bill nicely as I hadn’t cooked fish in it before.

Continue reading “Confit Salmon with Spinach and Tomato by George Calombaris”

Scallops with Smoked White Bean Puree and Glazed Carrots

Another excuse to use the Smoking Gun… 🙂 The combination of the smoked mashed beans with the scallops in white wine sauce and the pistachio/green peppercorn crumb just seemed great. Continue reading “Scallops with Smoked White Bean Puree and Glazed Carrots”

Perfect Sousvide Egg with Mushroom Custard

This is a recipe I got from Masterchef Australia as I wanted to use my sousvide wateroven again. Continue reading “Perfect Sousvide Egg with Mushroom Custard”

Sous Vide Pork Neck Buns with “Porkonaise”

Having seen many Asian recipes with slow roasted pork belly, I wanted to give it a go in the sousvide wateroven and then finish it under a hot grill.

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