I thought I was going to have to do a lot of experimenting with my SousVide Supreme to get the cooking right. But I was amazed how easy it was. I used Sous Vide for the home cook which was supplied along with my machine to check temperatures and timings and most things have worked really well.
My one exception is another go at the delicious carrots I showed you last time. The bag came unvacumed and the carrots were a bit over cooked. Still with a wonderful flavour but a little too soft. I think this might have been from over filling the vac bag, so, keep the food to single layers and use more bags if necessary.
Rinse the machine out as soon after finishing cooking as you can, in the same way that you would with any saucepan. Essentially that is all this is. It’s particularly important if you have done a very long cook and live in a hard water area as inevitably you’ll get a light rim of limescale around the high water line that should be removed. Just tip out the water, rinse with some clean water and rub at any water marks. I then dry the insides with kitchen paper, don’t forget to clean the rack if you’ve used it.
My great success was the lamb shanks from Donald Russell. This was going to be a non-blogged experiment but worked so well I thought I’d share the recipe with you. The Glam 20 something loved this one, so we’ll definitely be having it again. The meat fell off the bone and was sweet and juicy.
Barbecue Flavour Pulled Lamb Shank
- 1 lamb shank
- salt and pepper
- 1 bay leaf
- 3 sprigs of fresh marjoram or 1/2 teaspoon of dried marjoram
For The BBQ Sauce
- 2 tablespoons of olive oil
- 1 shallot finely chopped
- 1 clove of garlic finely chopped
- 30g fresh ginger grated
- 1 teaspoon sweet paprika
- heaped teaspoon Dijon mustard
- 3 tablespoons of tomato ketchup
- 1 tablespoon honey
- 1 tablespoon cider vinegar
- Juice from cooking the lamb shank
- 2 bagels cut in half and toasted, warm
- 400g coleslaw, homemade or bought
- Preheat the water in the Sous Vide Supreme to 80c / 175f
- Season the lamb shank with salt and pepper
- Lay the bay leaf and marjoram on the lamb shank and vac seal in a Sous Vide Supreme bag
- Place the lamb shank in the Sous Vide Supreme rack and place in the water, set the timer for 24 hours
- Once the lamb shank is cooked, remove from the water and the vac sealed bag, keep the juices from cooking in the bag
- Pull the meat from the bone and shred into small pieces, set aside
- Place the olive oil in a frying pan and fry the shallots over a medium heat until translucent, do not colour.
- Add the garlic to the pan and continue cooking until the shallots are soft
- Add the grated ginger and the paprika and cook until fragrant, being careful not to burn the paprika
- Add the dijon mustard, tomato ketchup and honey and stir into to combine, then cook for 5 minutes
- Add the cider vinegar and combine well and cook for a further 5 minutes, stirring from time to time
- Place the lamb pieces into the sauce and reheat for 5 minutes
- Place the warm , toasted bottom of 2 halves of the bagels on a plate
- Divide the lamb between the two bagels
- Top with half of the coleslaw each and finish with the lid of the bagels
Disclosure: I have been provided with a SousVide Supreme water oven, vacuum sealer and cooking bags to review and innovate recipes. The opinions expressed here are my own. This is a competition with great prizes for readers, you can vote for your favourite recipe and win a SousVide Supreme machine for yourself , voting starts on March 26th. For details of all the bloggers taking part and details of the wonderful competition prizes take a look here.