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.
Serves: 3 – 4
Prep Time: 25 min Prep Time
Cook Time25 min
- 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
- 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
- Add all of the ingredients to a blender and blend until smooth.
- Pour into a bowl and refrigerate until ready to use.
- Heat a grill or grill pan to medium high heat.
- While the grill is heating, slice the zucchini lengthwise into 1/4 inch thick planks.
- Spray with cooking spray or brush with oil both sides of the zucchini planks, then sprinkle with salt and pepper.
- Place the zucchini on the hot grill and cook for about 2 minutes on each side or until the zucchini is soft and pliable.
- Remove from the grill and cool until they can be handled.
Assembling the Zucchini Lasagna Rolls
- Preheat oven to 190 degrees celsius.
- Spray a 10.5 x 7″ casserole dish or similar size with cooking spray.
- Spread a 1/4 cup of the marinara sauce evenly over the bottom of the dish.
- Blot any excess liquid off of the cooled planks of zucchini with paper towels.
- Spoon about a tablespoon of the ricotta filling onto one side of the zucchini and spread it into an even layer.
- Sprinkle a few of the cooked sausage crumbles on top of the filling.
- Roll up the zucchini and place them seam side down in the casserole dish.
- Top the zucchini rolls with the remaining marinara sauce and shredded mozzarella cheese.
- Bake in the oven for 20-25 minutes or until the cheese is melted and bubbly.