Sunbeam Duos MU4000 Instruction/Recipe Booklet page 26

Sous Vide Recipes continued
Chicken Cordon Bleu
Serves: 6
6 slices prosciutto
6 slices gruyere cheese
50g butter
6 sprigs fresh thyme
Salt and freshly ground black pepper
1.Fill unit with water. Preheat to 64°C.
2.Cut 6 x 20cm squares of cling wrap. Place
one chicken thigh fillet in the middle of
each piece of cling wrap.
3.Place one piece of prosciutto and cheese
in the centre of each piece of chicken
and bring the sides over to form a parcel.
Season with salt and pepper.
4.Fold in the edges of the cling wrap making
sure the chicken is wrapped tightly and is
holding a cylinder shape.
5.Arrange chicken in the cooking pouch.
Vacuum seal.
6.Place the pouch in the unit once the
correct temperature has been reached.
Ensure the entire pouch is submerged in
water.
7.Cook for 1 ½ hours. If not consuming
immediately submerge the pouch in an ice
bath until thoroughly chilled.
8.Remove cling wrap from chicken.
9.Melt butter in a large frypan over high
heat. Add thyme and chicken. Cook for
3 -4 minutes or until chicken is golden.
Serve immediately.
24
Spicy Pork Chops
Serves: 3
3 tablespoons brown sugar
1 tablespoon chilli powder
1 teaspoon ground coriander
1 teaspoon ground fennel
½ teaspoon cayenne pepper
6 pork chops, 2.5 cm thick
1 onion, finely chopped
1 cup chicken stock
½ cup ketchup
¼ cup molasses
2 tablespoons apple cider vinegar
2 tablespoons worcestshire sauce
1 tablespoon American mustard
2 teaspoons tabasco sauce
Salt and freshly ground black pepper, to taste
1.Fill unit with water. Preheat water to 60°C.
2.Place sugar, chilli, coriander, fennel,
cayenne and pork in a bowl. Rub pork
thoroughly with spice mix.
3.Arrange pork in a single layer in the
cooking pouch. More than one pouch
maybe required. Vacuum seal.
4.Place pouch in unit once correct
temperature has been reached. Ensure the
entire pouch is submerged in water.
5.Cook for 45 minutes. (If not consuming
immediately submerge the pouch in an
ice bath until thoroughly chilled, then
refrigerate).
6.Remove pork from pouch and discard the
liquid.
7.Place remaining ingredients in a saucepan
and bring to a simmer over medium heat.
Cook for 15 minutes or until thickened.