22
After Sales Support
Telephone: 1300 663 907
Email: customercare
@
winplus.com.au
Pork Belly
1. Fill cooking bath with water and use at rack. Turn on Sous Vide & Slow Cooker. Set
to SOUS VIDE mode and set temperature to 70°C and time to 8 hours.
2. Season pork belly with Chinese 5 spice, fennel seeds, garlic, salt and pepper. Place
pork belly in pouch and seal.
3. Once water bath has reached 70°C, lower pouch into bath using tongs and put lid
on. Press START/STOP.
4. Once cooked, remove from pouches and seal in hot pan to gain crispy skin.
Cabbage
1. Combine cabbage, butter, salt and pepper in pouch and seal.
2. Place pouch into water bath with 30 minutes remaining for pork cooking time.
3. Serve cabbage alongside pork belly.
PORTUGUESE STYLE CHICKEN
4 x 180gms Chicken breasts, skinless
2 Garlic cloves, crushed
1 Lime, juiced
1 tsp Chili flakes
1 tsp Ground coriander
1 tsp Sweet paprika
1 tsp Oregano
Pinch of salt & pepper
1. Fill cooking bath with water and use pouch rack. Turn on Sous Vide & Slow Cooker.
Set to SOUS VIDE mode and set temperature to 75°C and time to 2 hours.
2. In a separate bowl, combine garlic, lime juice, chilli akes, ground coriander,
paprika, oregano, salt and pepper. Place most of the marinade and all the chicken
into pouches then seal.
3. Once water bath has reached 75°C, lower pouch into bath using tongs and put lid
on. Press START/STOP.
4. Once cooked, seal in hot pan and baste with remaining marinade.
To Next Page
Loading...