Giles & Posner EK1295 Instruction Manual page 16

Lamb, Mixed Pepper and Onion Kebabs
Ingredients
Peppers and Onions
1 large red bell pepper, stemmed and seeded
1 large green bell pepper, stemmed and seeded
1 large red onion
60 ml of olive oil
60 ml of soy sauce
1 tsp ground cumin
Method
Meat and vegetables cook better at very different temperatures, this method works best if done in 2 steps and
then brought together. All components can be cooked in advance, quick chilled and stored in a refrigerator
for assembly later.
Peppers and Onions.
Fill and preheat the Sous Vide to 84 ºC. Quarter the peppers, then cut the quarters in half to make 16
chunks. Quarter the red onion. Add the peppers, onions, olive oil, soy sauce, black pepper, ground black
pepper and salt to a large (3.8 litre) cooking pouch, then toss to coat and vacuum seal. Submerge the
pouch and cook for approximately 30 minutes. Remove from the water and quick chill the pouch. Submerge
in ice water (half ice/half water), for 15 minutes. Refrigerate until ready to use (Max. 48 hours).
Lamb
Fill and preheat (or drop the temperature if continuing on from the peppers) the Sous Vide to 56 ºC for
medium rare or 60 ºC for medium. Season the lamb with salt, pepper and garlic powder. Place in a
single layer into a large cooking pouch and vacuum seal. Submerge the pouch in water and cook for
approximately 45–60 minutes. With 15 minutes of the elapsed cooking time remaining, return the pouch of
peppers and onions to the water bath to reheat. Remove the
pouches from the water. Before serving, sear the meat and vegetables; simply preheat a grill or
grill pan to a high temperature then skewer the meat, peppers and onions, distributing evenly.
Sear for approximately 2 minutes to caramelise the surfaces and serve.
SERVES
APPROX.
4
1 tsp ground black pepper
½ tsp cayenne pepper
½ tsp salt
Lamb
1 kg boneless lamb chunks
Salt and pepper, to taste
¼ tsp garlic powder
Sous Vide Water Oven
17