Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, sous vide quail breasts with warm potato and watercress salad. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Our sous vide potato salad recipe uses fingerling potatoes for added flavor and great visual appeal. - Amazing Food Made Easy. Remove the potatoes from the sous vide pouches and place into a large bowl. Pour the onion-garlic-bacon mixture over the top of the sous vide potatoes and stir to mix.
Sous vide quail breasts with warm potato and watercress salad is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Sous vide quail breasts with warm potato and watercress salad is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook sous vide quail breasts with warm potato and watercress salad using 14 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Sous vide quail breasts with warm potato and watercress salad:
- Make ready For sous vide quail:
- Make ready 18 pcs quail breast fillet
- Prepare 3 garlic crushed
- Get 2 tsp fresh thyme
- Take Salt and pepper
- Take Olive oil
- Get For potato and watercress salad:
- Get 500 g small red potato, cleaned, unpeel and cut it bite size
- Make ready 3 tbsp olive oil
- Get Salt and pepper
- Take 2 tsp lemon juice
- Prepare 2 tsp sherry vinegar
- Make ready 1 bunch watercress tough stems removed
- Get Zest half of lemon
I hardly ever make Side Dishes on this channel, so I decided to make a video on this easy to make sous vide German potato salad i made for a pot luck dinner. Watercress sauce, marmite roasted new potatoes, tarragon and almond dressing. For me, watercress and tarragon is a match made in heaven, and watercress, cream cheese and marmite sandwiches were a childhood favourite… Allow the potatoes to cool before plating (warm is okay). Add the chopped watercress and the leaves just before serving.
Steps to make Sous vide quail breasts with warm potato and watercress salad:
- For Sous vide quail breast:
- Set the Anova sous vide precision cooker to 62 C
- Season the quail with salt and pepper and place in the large zipper lock or vacuum seal back along with olive oil, garlic and tyhme.
- Seal the bag using the water immersion technique. Place in the water bath for 1 hour
- When the timer goes off, remove the bag from the water bath. Remove the quail from the bag and pat dry with paper towels.
- Heat the pan over high heat and put 2 tbsp of light olive oil. Add the quail and sear until skin is golden brown, about 1 minute per side.
- Transfer to the place and serve with warm salad.
- For salad: Heat oven to 375 C. Arrange potatoes in a roasting pan and add 1 tbsp olive oil, salt and pepper. Roll potatoes to coat.
- Roast for 40 minutes of until the potatoes are tender. Remove from oven and let stand just until cool enough to handle.
- Meanwhile, whisk together lemon juice, sherry vinegar, 2 tbsp olive oil, salt and pepper in a medium bowl, set aside.
- Put the warm potato in a bowl, add the vinaigrette and toss to coat. Add watercress and lemon zest, toss, serve immediately.
- Enjoy
Time to meet the most game-changing food trend: sous-vide cooking. · Warm cinnamon spiced apples are like baked apples — only better. Sous vide is the most foolproof way to get it on the table with consistently great flavor and a buttery, ultra-tender texture. Using a sous vide precision cooker, preheat a water bath to the desired finishing temperature according to the chart below. Keep sous vide turkey breast in packaging - do not cut open! Bring a large pot with enough water to submerge turkey breast in its bag to a simmer over medium heat. with warm potato and spinach salad.
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