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MOROCCAN SPICE RUB
Great on fish or chicken
1 tbsp Ground cumin
1 tbsp Sweet paprika
1 tsp Onion powder
2 tsp Turmeric
Pinch of cayenne pepper
Pinch of garlic powder
1 tbsp Dried oregano
2 tsp Ground coriander
Salt & pepper, to taste
Combine all ingredients, apply by generously coating food in spice rub at ‘season’ stage
of sous vide method. Store in airtight container.
Sous Vide Recipes
BEEF TENDERLOIN
500gms Beef tenderloin
2 Garlic cloves, finely sliced
2 Sprigs of thyme
50gms Butter
Pinch of salt & pepper
1. Fill cooking bath with water and use at rack. Turn on Sous Vide & Slow Cooker to
SOUS VIDE mode and set temperature to 56°C and time to 2 hours for medium rare.
2. Season beef with salt and pepper. Place beef, garlic, thyme and butter into pouch
and seal pouch.
3. Once water bath has reached 56°C, lower pouch into bath using tongs and put lid
on. Press START/STOP.
4. Once cooked, remove beef from pouch, sear in hot pan until brown.
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