Whilst it is normal to crave hearty, warming and filling foods during the colder months there is no reason for style and most importantly, taste, to be compromised. Here at Sous Vide Tools we strongly believe that every meal should be an occasion and we have discovered that the key to great tasting food whatever the time of year is to always use foods that are in season.
Autumn provides an abundance of delicious ingredients that are perfect for sous vide cooking. In fact, it has to be said that this is definitely one of our favourite times of the year. So take a look at some of our tasty recipes below for inspiration on sophisticated autumnal food that you are certain to fall for.
SOUS VIDE PUMPKIN VELOUTE WITH WILD MUSHROOMS
If you asked us to name one ingredient that summarises autumn food it would definitely be the pumpkin. As halloween approaches, supermarkets become full of them in anticipation of the growing popularity of carving out spooky ghouls, monsters or witches! However, as well as being a fantastic halloween decoration this humble yet vibrant vegtable tastes pretty great too, especially when cooked sous vide.
This pumpkin veloute recipe is simple to prepare and quick to cook, taking just 90 minutes in your water bath. The results are delicious and it even uses another great seasonal ingredient – mushroms!
SOUS VIDE HOCK OF HAM WITH CIDER, THYME AND BAKED APPLE WITH A CASSEROLE OF WHITE BEANS
This ham hock casserole has a beautiful sweetness from the cider and is a must for any autumn recipe lists. The ham takes 12 hours to cook sous vide however we can guarantee you that the wait is well worth it. With the exception of the meat, most of the remaining ingredients are store cupboard favourites so why not make this delicious meal one night this week?
If you’re not ready to fully embrace the winter months just yet then why not use our chef’s suggestion of cooking the ham with a BBQ sauce for a BBQ pork hock flavour?
SPICED BUTTERNUT SQUASH WITH BLUE CHEESE AND HAZELNUT
For a heavenly side dish or simply a stand-alone vegetarian meal this is one recipe you will want to recreate this season. Butternut squash is a great vegetable similar in taste to pumpkin however it is more commonly used in dishes such as curries, casseroles or soups.
We think the blue cheese and hazelnuts used in this recipe taste wonerful with the squash and because this popular vegetable is such a great flavour carrier you could even add a roasted tomato sauce to the pouch.
HOW TO COOK PUMPKIN SOUS VIDE
With its intense orange hue and its sweet and earthy taste, pumpkin is perhaps the perfect vegetable to brighten up a dreary winter day. However, traditional techniques for cooking pumpkin use high temperatures and can result in a loss of colour and flavour. This can be avoided by cooking pumpkin at a much lower temperature using the sous vide method.
For a detailed ‘how to’ ensuring perfect results take a look at the video below: