Meat
Perfect Pork Chops
Inspired by Sookie St. James’s Brined Pork chop recipe.
Sous Vide Fried Chicken. OMG.
Fried chicken is one of my all time favourite things. I literally keep the my local KFC afloat with my dirty habit. So I have taken this recipe VERY seriously and you should too.
Only for the brave: 72 Hour Beef Short Rib
This recipe is not for the faint-hearted. For one, finding short rib at your local supermarket will not happen! And once you’ve found some lovely little butcher, and preordered this illusive cut of meat, you still have to wait 3 days for it to be perfectly cooked! No mean feat. But worth it.
Pork Belly Strips
These are so wonderfully melty and hold their structure - this is not a pulled pork recipe.
Im not huge fan of fatty meat but after a 24 hour cook the fat is so soft and melty that even the most fat-adverse would be converted.
Pork Tenderloin & Sage Beurre Noisette.
In this recipe you sous vide the pork in a Beurre Noisette. The results are truly incredible - tender, rich & extremely flavourful.
Sirloin & Chimichurri
This punchy marinade pairs beautifully with a sirloin steak. The acidity & spice balances perfectly with this fatty cut.
Soy & Miso Bavette
This steak recipe is probably my favourite one. The sweet, salty & umami rich flavour marries so well with the rich Bavette cut. If you can finish this on the BBQ then DO.
Beef Shin Ragu
This is very different to the usual sous vide recipes -essentially you start off the ragu in a pan then move it to your sous vide for 24 hours. If you have the time (or the inclination) to make fresh pasta to accompany it then you’ve got something really special.
Porterhouse Steak
A great steak for sous viding! And finish on the BBQ if you can.
Pulled Pork Buns
This is such a lovely, simple way to guarantee juicy, flavourful pulled pork. I just LOVE an asian inspired bbq marinade but this is definitely open to your own interpretation.
Mustard & Rosemary Roast Beef
For a new take on the traditional roast beef give this delicious recipe a go.
Earl Grey & Fennel (confit) Duck
It’s not confit. It’s sous vide. Although it has the lovely melty texture of a confit duck, it does not require a litre of duck fat. Yay.