Sunbeam Duos MU4000 Instruction/Recipe Booklet page 30

Sous Vide Recipes continued
Pea, Mint and Goats Cheese Risotto
Serves: 4
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, crushed
3 cups vegetable stock
1 cup Arborio rice
20g butter
1 cup frozen peas, thawed
2 sprigs fresh mint
100g goats cheese
Salt and freshly ground black pepper, to taste
1.Fill unit with water and preheat to 83°C.
2.Heat oil in a small saucepan over medium
heat. Add onion and garlic cooking for 3-4
minutes or until tender.
3.Place onion mixture, stock and rice in the
cooking pouch. Vacuum seal.
4.Place pouch in the unit once correct
temperature has been reached. Ensure the
entire pouch is submerged in water.
5.Cook for 40 minutes. If not consuming
immediately submerge the pouch in an ice
bath until thoroughly chilled.
6.Meanwhile melt butter in a small saucepan
over medium heat. Add peas and mint and
cook for 1-2 minutes or until just cooked.
7.Remove risotto from the bag. Gently fold
through peas and goats cheese. Season to
taste with salt and pepper. Serve.
28
Honeyed Carrots
500g baby carrots
40g butter
1 tablespoon honey
Salt and freshly ground black pepper, to taste
1.Fill unit with water. Preheat water to 83°C.
2.Place all ingredients in a bowl. Toss to
combine.
3.Arrange carrots in a single layer in the
cooking pouch. Vacuum seal.
4.Place pouch in unit once correct
temperature has been reached. Ensure the
entire pouch is submerged in water.
5.Cook for 1 hour. (If not consuming
immediately submerge the pouch in an
ice bath until thoroughly chilled, then
refrigerate).
6.Heat carrots and cooking liquid in a large
frypan over medium high heat. Cook for
3-4 minutes or until golden. Season to
taste with salt and pepper. Serve.