Sunbeam Duos MU4000 Instruction/Recipe Booklet page 32

Sous Vide Recipes continued
Preserved Lemons
2 cups sea salt
1 tablespoon coriander seeds
1 tablespoon fennel seeds
2 fresh bay leaves
1 cinnamon stick
5 large lemons
1.Fill unit with water and preheat to 79°C.
2.In a large bowl combine salt, coriander,
fennel, bay leaves and cinnamon.
3.Cut lemon into quarters but not all the way
through so the lemon still holds its shape.
4.Place the lemons into the salt mixture and
stuff each lemon with the salt mixture.
5.Place lemons and remaining salt mixture in
the cooking pouch. Vacuum seal.
6.Place pouch in the unit once correct
temperature has been reached. Ensure the
entire pouch is submerged in water.
7.Cook for 6 hours.
8.Remove lemons from the bag. Place
lemons in a sterilized jar and cover with
olive oil. Seal. Keep in a dark place or
refrigerator for up to 1 year.
30
Port Poached Dates
Serves: 4
½ cup Tawney port
¼ cup honey
1 vanilla pod, split
10 fresh dates
1.Fill unit with water and preheat to 85°C.
2.Heat port, honey and vanilla in a small
saucepan over medium heat. Bring to a
simmer and allow to reduce by a third.
3.Arrange dates in a single layer in the
cooking pouch. Pour over port reduction.
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.
6.Removed dates from pouch. Serve with
cooking liquid.