Bonfire Night Sous Vide Recipes You Need to Try | The Tool Shed

Bonfire Night Sous Vide Recipes You Need to Try

As the nights draw in and the mercury drops, we can see Bonfire Night coming. While it’s nearly time to light the bonfires and get ready for some spectacular firework displays, you can start thinking about what delectable treats you will be eating and serving to your friends and family.

We’ve pulled together a selection of our favourite sous vide recipes which will be perfect for Bonfire Night, so read on for a little culinary inspiration.

Sous Vide Chicken Soup

Broth, bouillon, clear soup in a clay pot, close-up

This flavourful soup will keep you warm while you watch the fireworks light up the night sky. Serve in mugs to keep you and your friends and family toasty.

Ingredients

1 leek, washed, trimmed and chopped
½ head cauliflower, trimmed of leaves and chopped
8 ounces white button mushrooms, sliced
1 quart chicken broth
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon Herbs de Provence
4 cups fresh spinach
2 chicken breasts, cooked sous vide and diced

Method

Fill and preheat your water bath to 80ºC.
Take the leek, cauliflower and mushrooms and combine. Place them in one or more cooking pouches then vacuum seal.
Submerge the pouches in the water bath and cook for 60 minutes.
Once cooked, take the pouches containing the vegetables out of the bath and plunge into ice water for a minimum of 20 minutes. Set aside in the fridge.
Take a large pan and add the chicken broth and seasoning. Bring to a boil before adding the spinach and cooking for an additional 2-3 minutes.
Reduce the heat then add the sous vide chicken and vegetables. Use a wooden spoon to stir until combined then serve.

Sous Vide Beer Soaked Hot Dogs with Caramelized Onions

Give Bonfire Night hot dogs a bit of a gourmet twist as you prepare them sous vide. Not only are they delicious, they’re so easy to prepare and serve. This recipe serves six, but adjust quantities accordingly depending on your numbers.

Ingredients

6 pork sausages
1 large red onion, thinly sliced
2 tablespoons butter
12 fluid ounces pale ale
1 tablespoon brown sugar
Pinch of salt

Method

Fill and preheat your water bath to 60ºC.
In a large skillet, melt the butter and add the onions, brown sugar and salt.
Brown the onions, lower the heat and add the pale ale before simmering for five minutes. Then turn heat off and let it cool.
Place three sausages in each vacuum bag and divide the onions and ale mix between the two bags.
Submerge the bags in the water bath for 60 minutes.
After an hour, remove the bags from the water bath and separate the sausages from the onions.
If you like a crisp skin on the sausages, you can give them a quick touch on the grill.
Serve on toasted hot dog buns with the caramelized onions.

Recipe Source: https://fusionchef.us/cook-fall-favorites-sous-vide-style-2/

Buttery Spiced Sous Vide Apples

These rich apples are the perfect dessert for Bonfire Night. Just serve with ice cream, créme fraîche, whipped cream or even custard.

Ingredients

1 lemon, yellow zest grated
6 small or 4 large apples, peeled and cored
6 tablespoons unsalted butter, softened
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 heaping teaspoon dark brown sugar
1 heaping tablespoon dark or golden raisins

Method

Fill and preheat your water bath to 170ºC.
Place lemon zest in a bowl. In another bowl, place apples. If using large apples, cut in half. Cut lemon and squeeze juice over apples, turning to coat.
Add butter, salt, spices, sugar and raisins to lemon zest and mix together. Divide mixture among apples, packing it into hollowed core. If using apple halves, rub mixture all over them.
Place two apples per vacuum seal bags and submerge in water bath for at least two hours.
Remove from water bath and serve with your choice of accompaniment.

Recipe Source: https://cooking.nytimes.com/recipes/1012930-buttery-spiced-sous-vide-apples

With Bonfire Night just around the corner, now is the perfect time to think about these delicious recipes that you can try out. Give these a go, and check out our recipe page for plenty of other mouth-watering sous vide dishes you can cook up at home.

Post by Chris Holland

Our Chef Director Chris Holland worked as Head Chef at the prestigious Alderley Edge hotel before joining us. He has a passion for using the best produce and never compromises on quality. Author of our best selling book Sous Vide The Art of Precision Cooking, Chris is a expert on the sous vide technique.During the later part of my school days at Wardle High School Rochdale I always wanted to be a chef . I knew from the very start that my path to work was never going to be academic it was always going to be something practical and hands on.

As a young boy growing up I was inspired to cook with my Grandma who was and still is an inspiration to me . I have memories of helping make the cakes that she always had made for visitors and family alike . She made the most amazing cakes and I loved nothing more than eating the sweet raw cake batter straight from the bowl . We used to fight over who got to lick the bowl/spoon after the cakes were made. My grandma’s philosophy for cooking even on a shoe string budget was always to use fresh and seasonal ingredients either home grown or bought from the market.

School was somewhat of a drag for me as I was itching to learn to become a chef.

I started at Hopwood Hall college as a chef and instantly fell in love with it .To me it was the only real time I excelled in something and this inspired me to really get my head down and put in the hard work. College was the first time I really excelled in something and gave me the opportunity to laugh at the teachers who said I would never make something of my life!!!!

During the three years at college I also took on a part time position in a local hotel working the bar and restaurant first and then the kitchen. These were great days and gave me the opportunity to see how the industry ticks. I learnt a lot from those days both good and bad !! But I have to say I was itching to work only in the kitchen but it was a good insight into the catering world .

After completing college I moved away from Rochdale for a full time roll at one of Cheshire’s most talked about Hotel restaurants The Stanneylands Hotel. This was the school of hard knocks for me as I quickly realised that although excelling at college meant nothing in “The Real World”.

I loved every minute of the 18 hour days 6 days a week on minimum wage . Although difficult I feel that without this grounding I wouldn’t have achieved what I have today. After 18 months of hard graft I left Stanneylands and went with the Head chef to open a fine dining restaurant at Mere Golf and Country Club. The opportunity to work alongside Matthew Barrett was too good to turn down. I learnt so much from the ex-Ritz chef and working in a much slower paced role helped me develop a much better understanding of how to organise and run a kitchen. We were a very small team and teamwork was and still is the only way to go for me.

After 2 years at Mere I got the opportunity to go into The Alderley Edge Hotel as Junior Souschef. The Early days at the Edge were all about learning new styles of cuising which is invaluable in any role as a chef. I got the opportunity to grow and learn all aspects of every section which was inspiring . I was offered the opportunity at the age of 29 (2004) to take the role of head chef. For me this was when I really started to develop my own style of food.

After 9 years at the top winning Cheshire restaurant of the year , Chef of the Year and appearing on GBM amongst many highlights including cooking for many celebrities and famous people I decided to move on into development with Sousvidetools.

The main inspiration for this was to train and educate people . I always had a great passion for education but could never really see myself at a college . The job is super rewarding and I am proud to say we have become the leading light in sous-vide education in the UK . This is something I am very proud of . Food is my biggest passion and this is what keeps me interested the most . I love to travel and try out other countries cuisines. I am constantly inspired by ingredients and the pursuit of getting the best out of them without destroying their natural flavour .It is super important to me to continue to try and be at the forefront of the food scene this is what inspire me and the team to keep driving forward .

Technology is now widely used in the industry and I am super proud to say we have been a big part of spreading that message.

I am very lucky to be in the position I am and the drive to constantly improve our training and links to the next generation of young budding hospitality chefs.

TI feel that my experience over the last 25 years really enables me to get close and educate the “next generation” of chefs .

The industry which I love is really struggling to bring through new recruits and if I can help that process I will be immensely proud.

The food seen in the Uk has improved dramatically over the last ten years and I feel this will continue with the correct education. What happens next only fate will tell us...

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