Fusion duck and penne pasta
Rather than go and buy noodles, I thought my duck and laksa-paste flavoured soup would work just as well with penne pasta.
- Sous vide duck breast
- Penne pasta
- Spring onions
- Laksa paste
- To maximise the resistant starch content, I cooked the pasta at lunchtime. I drained it and put it into the refrigerator until I needed it.
- I cooked the pasta according to the instructions on the packet.
- I cooked this yesterday, and you can find the recipe and full story on the blog.
- I took the refrigerated duck breast out of its vacuum bag, dried the duck with absorbent kitchen paper, and then sliced the cold duck meat thinly.
- I cut up some spring onions cutting the white parts at an angle for that fancy look and cutting the green parts to form fine rings.
- I boiled some water and added a tablespoon of laksa paste, and stirred it through.
- I then added in the cold penne pasta and allowed the pasta to warm through.
- I turned off the heat and mixed through the spring onion and sliced duck meat.
How to eat this
- Eat this meal from a bowl with chopsticks and a spoon.
How do you feel about combining a laksa flavour with penne pasta?
Sous vide salmon with Dijon creamed baby green peas
- Cooking salt (iodised)
- Baby green peas (frozen)
- Dijon mustard
- Brine the salmon in ice-cold water with a handful of salt and leave overnight in the refrigerator.
- Vacuum seal the salmon and then cook sous vide (under vacuum) for 40 minutes at 50 °C.
- When the salmon is cooked, open the bag and gently peel off the skin.
- Place the skin on a lined baking sheet and put into a hot oven (240 °C) for about 10 minutes to make the skin crispy.
- While the salmon skin is cooking, boil some water in a saucepan and then add a cup of frozen baby green peas and bring the water back to the boil.
- Turn the heat off and wait for the peas to become tender.
- Drain the peas and put them back into the saucepan and turn the heat back on and add a small knob of butter.
- Then stir through some Dijon mustard and cream.
- Serve everything on a dinner plate which has been warming on the water bath.
Sous vide salmon with crispy skin plus bacon and Brussels sprouts.
Sunday salmon cooked sous vide (under vacuum) with lots of crispy bits like the salmon skin, bacon, and Brussels sprouts.
- Cooking salt (iodised)
- Brussels sprouts
- Streaky bacon
- Sour cream
- Brine the salmon in cold water with a handful of salt and leave the salmon overnight in the refrigerator.
- Wash the salmon in cold running water to remove all the albumen.
- Seal in a vacuum bag.
- Heat the water in a water bath to 50 °C and cook the bagged salmon for 40 minutes.
- While the water bath is warming, slice the streaky bacon with a sharp knife.
- Put the Brussels sprouts into a lined baking tray and mound the sliced bacon on top of the Brussels sprouts.
- As the bacon cooks the fat renders, and the Brussels sprouts absorb the bacon fat.
- Cook the Brussels sprouts and bacon in an oven (starting cold) at 200 °C for 40 minutes.
- Once the salmon has cooked, open the bag and then gently peel off the skin.
- Place the salmon skin on a lined baking sheet and put it into a hot (240 °C) oven for about 10 minutes to get the skin crispy.
- Serve everything on a dinner plate which has been warming on top of the water bath and add a little sour cream.
I hope you’re enjoying your Sunday evening. If you make this dish, please let me know. Have a good night.
Sous vide salmon with curry coconut cream frozen vegetables.
Yesterday, I brined, and then cooked fillets of salmon sous vide (under pressure). I ate one piece of salmon last night and left the other fillet for tonight.
- Salmon cooked sous vide
- Red cabbage
- Baby green peas
- Coconut cream
- Cooking sherry
- Curry paste
- Turn on the oven to about 250 °C and remove the skin from the cooked salmon.
- Pit the skin on a lined baking sheet and dry the surface with some absorbent kitchen paper.
- Season the skin with some iodised salt and put the salmon skin into the oven for about 15 minutes.
- Shred some cabbage and sauté in some Queensland nut oil in a hot skillet.
- Once the cabbage has softened, add in a cup of frozen baby green peas.
- Once the peas are hot, splash in some cooking sherry and cook off the alcohol.
- Stir in a tablespoon of curry paste and get all the vegetables coated.
- Add in some continental parsley leaves.
- Pour in some coconut cream and bring it to a boil and then turn down the heat to simmer and reduce.
- Put the cold salmon into the skillet and break it up into chunks.
- Turn off the heat and allow the heat to penetrate the salmon.
- Serve in a bowl and add the crispy salmon skin on top.
- Add a few cherry tomatoes to the bowl too.
If you make this, please let me know. Thank you.
It’s Sunday night, and I’ve cooked some salmon and served it with creamed kale with a like Dijon flavouring.
- Iodised salt
- Kale (washed)
- Dijon mustard
- Cooking sherry
- Cherry tomatoes (washed)
- Put the salmon into a container, add a handful of salt, cover with cold water, and refrigerate for a few hours.
- Wash and rinse the salmon in tap water and dry with absorbent paper.
- Seal the salmon in vacuum bags.
- Cook sous-vide (under vacuum) for 40 minutes at 50 °C.
- When the salmon has finished cooking, remove it from the bag and then peel off the skin.
- Put the skin on a lined baking sheet and bake for about 15 minutes in a hot oven to get it crispy.
- In a skillet add some Queensland nut oil and turn the heat up.
- Sauté the shredded kale until it wilts and add a glug of cooking sherry.
- When the alcohol has boiled off, add a dollop of Dijon mustard and then a good glug of cream and stir through.
- Add the cherry tomatoes at the end.
- Serve everything on a dinner plate which has been warming on top of the water bath.
If you make this, please let me know.
Last night I cooked the salmon and made the hollandaise sauce. There was enough leftover for a meal tonight.
- Boil a saucepan of water and cook the Udon noodles for 8 minutes.
- Rinse the noodles in cold water.
- Heat up some garlic and olive oil in a skillet and add the cold noodles.
- Add the cold salmon and flake in the skillet with a wooden spoon.
- When the salmon has warmed through add in the cold leftover hollandaise sauce and stir until the hollandaise sauce is warmed through.
- Season with salt and pepper and garnish with fresh basil.