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.
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.
- 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
- 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.
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.
- 6 pork sausages
- 1 large red onion, thinly sliced
- 2 tablespoons butter
- 12 fluid ounces pale ale
- 1 tablespoon brown sugar
- Pinch of salt
- 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/
These rich apples are the perfect dessert for Bonfire Night. Just serve with ice cream, créme fraîche, whipped cream or even custard.
- 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
- 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.
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.