Sunbeam Duos MU4000 Instruction/Recipe Booklet page 23

Sous Vide Recipes continued
Chermoula Marinade
This marinade is great for chicken and beef.
½ cup olive oil
2 tablespoons freshly chopped coriander
2 tablespoons freshly chopped flat-leaf
parsley
2 tablespoons lemon juice
1 tablespoon chili flakes
1 tablespoon ground cumin
1 tablespoon sweet paprika
2 bay leaves
2 cloves garlic, crushed
2 onions, chopped
½ preserved lemon, thinly sliced
1 cm ginger, peeled, grated
Salt and freshly ground black pepper, to taste
1.Preheat unit to correct sous vide
temperature.
2.Combine all ingredients in a bowl. Season
to taste with salt and pepper.
3.Coat desired meat in marinade.
4.Arrange meat in a single layer in the
cooking pouch. Vacuum seal.
5.Place pouch in unit once correct
temperature has been reached. Cook
for required time. (If not consuming
immediately submerge the pouch in an
ice bath until thoroughly chilled then
refrigerate).
6.Remove from bag.
TIP: if desired heat a small amount of oil in
a fry pan over medium heat. Add meat and
cook for 1-2 minutes on each side or until
golden brown.
Portuguese Marinade
This is great for those that like a bit of spicy
kick to their food. Great for chicken, beef or
lamb.
3 slices lemon
½ cup olive oil
1 tablespoon chili paste
1 tablespoon fresh oregano, chopped
1 teaspoon powdered garlic
1 teaspoon powdered ginger
Salt and freshly ground black pepper, to taste
1.Preheat unit to correct temperature.
2.Combine all ingredients in a bowl. Season
to taste with salt and pepper.
3.Coat desired meat in marinade.
4.Arrange meat in a single layer in the
cooking pouch. Vacuum seal.
5.Place pouch in unit once correct
temperature has been reached. Cook
for required time. (If not consuming
immediately submerge the pouch in an
ice bath until thoroughly chilled then
refrigerate).
6.Remove from bag.
TIP: if desired heat a small amount of oil in
a fry pan over medium heat. Add meat and
cook for 1-2 minutes on each side or until
golden brown.
21