SousVide Supreme Chicken Three Ways!
Chicken Cordon Bleu, Lemon Thyme Chicken Kebabs & Chicken with Beans
I have been on a bit of retro kick lately and have been rediscovering recipes from the 1970’s – those famous restaurant staples of many a restaurant or bistro, such as steak and chips, prawn cocktail, chef’s salad and chicken cordon bleu. Retro recipes need not be the butt of humour, in fact, if they are prepared and cooked with care they are filling, inexpensive and extremely tasty. I realise that chicken cordon bleu has had very bad press over the years, mainly due to the cardboard examples you find in the freezer cabinet at your local supermarket, as well as the deep-fried “cannon balls” that are sometimes served in pubs as part of the “pub grub” phenomena, but when prepared skilfully, they make a most amazing mid-week supper dish. I was lucky enough to be sent a fabulous piece of kitchen equipment recently, a machine that I have lusted after and have seen in use on many a TV cooking show, a SousVide Supreme Water Bath.
I was asked to be part of a special blogger challenge by SousVide Supreme and in return for receiving one of these amazing machines for review, I will be creating four special posts to include a variety of recipes, all using the SousVide Supreme water bath. For my first post, I will be showing you just how easy the SousVide machine is to use, as well as showcasing chicken for my first set of recipes. I will be sharing my Chicken Cordon Bleu recipe, along with some amazing Lemon Thyme Chicken Kebabs and then using an existing recipe for Lemon Chicken with Cannellini Beans and Rosemary, but cooked the SousVide Supreme way. Sous vide cooking is just amazing…….I knew I would be a convert before I even unpacked my machine! It’s basically a technique to cook food in a vacuum packed pocket and in a water bath, at a precise temperature and for a set time. The term “sous vide” is French and means ” under vacuum”, and it is a great way to cook in a low-fat way, whilst sealing flavour and moisture into meat, fish and poultry.
The History of Sous Vide
This method of cooking was developed in the mid–1970s by chef Georges Pralus (at the internationally renowned Michelin Three-Star Restaurant, Troisgros, in Roanne, France) initially as a means of minimizing costly shrinkage of and optimally cooking delicate foie gras.
Chef Bruno Goussault subsequently adopted and expanded the technique to consistently provide gourmet-quality meals to first class travellers on Air France.
In the last two decades, sous vide cooking has sparked a wave of culinary innovation and creativity, and has become the secret of top chefs at major restaurants around the world.
There are four simple steps to cooking the sous vide way, it’s a season, seal, simmer and serve. Lots of food can be served straight from the pockets, such as vegetables, fruit and meat in sauces, whilst other ingredients can be cooked this way before searing, roasting or frying. I decided to cook my chicken in the sous vide water bath before cooking the recipes further, to lock in flavour and to keep the chicken moist as well as tender. It worked like a dream, and I now know that I could have popped the vacuum packed pockets in the freezer for future meals. As you can see from photos below, I prepared the chicken to the pan-frying and barbecue stage, and the chicken breast was so tender and not at all dry as often happens with breast meat.
Here are my handy steps for sous vide preparation and cooking:
1. Fill the SousVide Supreme machine with hot tap water and set the temperature. Timings and recommended temperatures come in a book as part of the kit, or you can check them there: Sous Vide Cooking Times and Temperatures Reference Guide
2. Prepare the ingredients, I will talk about chicken in this post; season the chicken and then place the seasoned chicken into the plastic pockets, with the herbs and any other ingredients.
3. Vacuum seal the pocket, in the machine that comes with the SousVide Supreme water bath.
4. Once the correct temperature has been reached, place the sealed vacuum packet pocket into the water bath by resting it in the rack that is included. Place the lid on top of the machine.
5. Set the time.
6. When the time is up, carefully take the pocket out of the machine, turn the machine off and either serve your deliciously cooked food straight away, or continue to cook further. Be careful when opening the pockets, as hot steam may escape.
For my kebabs, it was a case of open, season some more, thread onto skewers and barbecue! They took 5 minutes to brown on the barbecue and they were SO tender and infused with lemon, thyme and garlic flavours. The recipe is below.
My Chicken Cordon Bleu was stuffed with the cheese and ham, then simmered in the SousVide Supreme, before being coated in flour, egg and breadcrumbs. It was then shallow fried to crisp up the outside, and as you can see from the photos, the cheese was perfectly melted and the chicken was moist and tender. I have shown the steps below in a collage of photos……..
And, finally for my Lemon Chicken with Cannellini Beans and Rosemary, I cooked the chicken with the lemon and rosemary (just like the kebabs), and then I added it to a pan with the rest of the ingredients and heated it up…….again, tender chicken that was packed with flavour and so tender. I found the procedure of cooking with the SousVide Supreme machine very straightforward and simple, and the results were much better than I expected – the chicken was moist, tender and full of flavour. I cannot wait to test my SousVide Supreme machine out with fish, beef, lamb, vegetables and fruit – so do remember to pop back to see my next post with more new recipes, that will be in four weeks time. In the meantime, please DO enjoy the recipes I have posted below. Karen
Sponsored Post Disclaimer: I was sent a SousVide Supreme Promo Pack comprising a SousVide Supreme water oven, vacuum sealer (includes 10 pouches), 2 boxes of vacuum seal cooking pouches, and the Easy Sous Vide cookbook (RRP:£506:98) to keep, in return for four blog posts and twelve recipes. All views and opinions are my own, however, this review is an honest appraisal of the machine and how it functions. Karen S Burns-Booth