Andrew James AJ000596 Ultimate Sous Vide Package User Manual
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Vanilla Rhubarb
200g rhubarb
45g sugar
45 ml water
1 vanilla pod
1.
Fill and preheat the AJ Sous Vide to 60 ˚C.
2.
Cut the rhubarb into 7cm lengths.
3.
Into the pouch place the rhubarb, sugar, vanilla, scraped from the pod and
water.
4.
Seal the pouch and fully submerge into the AJ Sous Vide.
5.
Cook for 20 minutes.
6.
Lift out of the AJ Sous Vide and place into ice cold water.
Keep in the fridge for up to 2 weeks.
Serving suggestion:
Spoon into the centre of vanilla cupcakes or over the top of clotted cream rice
pudding for a delicious, sweet treat.
Just Eggs
4 eggs
1.
Fill the Sous Vide and preheat to 57 ˚C.
2.
Place the eggs into the water for 50 minutes.
3.
Remove and serve.
Serving suggestion:
Delicious with crispy Parma ham and rocket salad.