Celebrity chef Mark Lloyd is putting all his eggs in one bath this Easter as he offers four sous vide recipes for Easter – including Easter eggs!
The former River Cottage head chef and BBC Good Food Show presenter has teamed up with Burton Sous Vide to prove that water bath cookery has a myriad of uses beyond the stereotypical ‘boil in the bag’ including melt in the mouth roasts, ragus and even delicate puddings.
The Burton Sous Vide, which was chosen as one of only 20 ‘Best Selected Exhibitors’ at the Ideal Home Show at Christmas, allows home cooks to cook food at low temperatures in vacupacks in a sleek water bath – or preserve food for storing and freezing – in a technique that has only been previously available to the professional chef.
“A water bath is one of the most versatile pieces of equipment you can have in the kitchen – it’s like having an extra chef” says Mark, host of the Ideal Home Show’s Celebrity Kitchen and live demo star at Masterchef Live and the BBC Good Food show. “Not only is it great for slow-roast, melt in the mouth Easter lamb and other savoury dishes, you can also do desserts and even homemade Easter eggs.”
Mark Lloyd’s Easter Bag of Tricks
Really Tender Roast Lamb
Get down to your butcher and select 4 rumps of lamb. Place in the Vacu bag with fresh spring herbs such as rosemary, thyme and lashings of garlic and season generously. Seal securely, using the hand pump to vacuum the air out. Cook at 53c for 16 hours. When you want to serve, dry off on a paper towel and sear on both sides in a hot pan, rest for at least 5 minutes, then slice and serve with your choice of spring veg, a fresh mint muddle or cous cous with chopped apricots.
Minted Melt-in-the-Mouth Salmon
Marinade the salmon fillets for a few hours in a little lime, coriander and salt, and refrigerate. Fill and preheat your Burton Sous Vide to 45°C. When you’re ready, pat the salmon dry and seal inside the pouch with 2tbsp of rapeseed oil and cook for 15 minutes. Meanwhile, blitz 6tbsp oil with fresh mint leaves, toasted almonds, capers and salt and pepper in a blender until smooth and serve over your tender salmon.
Buy some good quality high cocoa content dark chocolate (or pre-tempered chocolate if you want a professional look) and chop into pieces before loading into your pouch. You can add flavouring here if you want to such as vanilla, almond, hazelnut or lemon extract or liqueurs and spirits such as amaretto, brandy or rum. Melt at 38c for 35 minutes, thoroughly dry the outside and cut one corner of the bag open so you can use it as a piping bag. Pour into your eggshell mould and leave to cool, and pop in the fridge to harden. Sandwich together, tying up with ribbon in a cellophane wrapper as gifts. You can also make bars this way too, by pouring the melted chocolate into shallow soft cheese or margarine containers. Gently bang the base of the container on the counter a few times to get rid of any air bubbles and top with (or stir in) fresh fruits and nuts, toasted seeds, mini marshmallows or even Rice Crispies! Firm up in the fridge.