What is Sous Vide Cooking?

You may have heard of Sous Vide cooking, but have no idea why people are raving about it. Watch this video to get some inspiration from Mark Best, who is the Ambassador for AEG, as well as the chef/owner of the well renowned Sydney restaurant, Marque.

The Sous Vide method involves cooking food in an airtight plastic bag. Traditionally, the cooking has taken place in a water bath, but now, thanks to the fantastic steam ovens that are on the market, all the cooking can be done in the oven!

Benefits of Sous Vide cooking:

  • Maximises the nutritional value of your food;
  • Saves you time (you can prepare multiple meals at one time and freeze them in the air tight bags to cook at a later date);
  • No more mess!!! Cooking in a bag means all the juices are contained in the bag, not on the walls of your oven;
  • Foolproof cooking…. set the temperature on the oven and walk away
  • Bring out the natural flavours in your food. When the food retains its’ juices, the flavours are enhanced.

The options are endless for this type of cooking – red meat, poultry, olives (create your own marinade flavour), infuse fruit with alcohol, desserts, eggs, sauces, soups… just to name a few.

Come into our showroom and have a chat with our friendly and knowledgeable sales staff. Let’s unlock your kitchen’s potential.

Caprese stuffed garlic butter mushrooms

Caprese Stuffed Garlic Butter Portobellos | http://cafedelites.com
Author: Karina – Cafe Delites
Serves: 5
INGREDIENTS
Garlic butter
  • 2 tablespoons butter
  • 2 cloves garlic, crushed
  • 1 tablespoon freshly chopped parsley
Mushrooms:
  • 5 large Portobello Mushrooms, stem removed, washed and dried with a paper towel
  • 5 fresh mozzarella cheese balls, sliced thinly
  • 1 cup grape (or cherry) tomatoes, sliced thinly
  • fresh basil, shredded to garnish
Balsamic Glaze: (you can use store bought, or this recipe)
  • ¼ cup balsamic vinegar
  • 2 teaspoons brown sugar

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 INSTRUCTIONS

  1. Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.
  2. Combine all of the Garlic Butter ingredients together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray.
  3. Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in colour (about 8 minutes).
  4. To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.
For the Balsamic Glaze:
  1. (If making from scratch, prepare while mushrooms are in the oven.) Combine sugar and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze.

Zucchini Lasagne Rolls

Zucchini Lasagna Rolls | Use zucchini instead of pasta in this healthy, gluten free lasagna recipe!

Serves: 3 – 4

Prep Time: 25 min Prep Time

Cook Time25 min

Ricotta Filling
    • 220g part skim ricotta cheese
    • 110g low fat cottage cheese
    • 3 tablespoons parmesan cheese
    • 2 tablespoons fresh flat leaf parsley
    • 1 tablespoon fresh basil
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon garlic powder
    • 1/8 teaspoon red pepper flakes (optional)
    • Black pepper to taste
Other Ingredients:
  • 2 large zucchini cut lengthwise into 8 (1/4 inch thick) slices
  • 1 mild Italian turkey sausage, cooked and crumbled (optional)
  • 1 cup marinara sauce, store bought or homemade
  • 1/2 cup shredded part skim mozzarella cheese

Instructions

Ricotta Filling
    1. Add all of the ingredients to a blender and blend until smooth.
    2. Pour into a bowl and refrigerate until ready to use.
Grilled Zucchini
    1. Heat a grill or grill pan to medium high heat.
    2. While the grill is heating, slice the zucchini lengthwise into 1/4 inch thick planks.
    3. Spray with cooking spray or brush with oil both sides of the zucchini planks, then sprinkle with salt and pepper.
    4. Place the zucchini on the hot grill and cook for about 2 minutes on each side or until the zucchini is soft and pliable.
    5. Remove from the grill and cool until they can be handled.
Assembling the Zucchini Lasagna Rolls
  1. Preheat oven to 190 degrees celsius.
  2. Spray a 10.5 x 7″ casserole dish or similar size with cooking spray.
  3. Spread a 1/4 cup of the marinara sauce evenly over the bottom of the dish.
  4. Blot any excess liquid off of the cooled planks of zucchini with paper towels.
  5. Spoon about a tablespoon of the ricotta filling onto one side of the zucchini and spread it into an even layer.
  6. Sprinkle a few of the cooked sausage crumbles on top of the filling.
  7. Roll up the zucchini and place them seam side down in the casserole dish.
  8. Top the zucchini rolls with the remaining marinara sauce and shredded mozzarella cheese.
  9. Bake in the oven for 20-25 minutes or until the cheese is melted and bubbly.