Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, sous vide quail breasts with warm potato and watercress salad. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Transfer to the place and serve with warm salad. Quail is a delicate bird that requires careful, precise cooking to give tender, moist meat. Cooking quail sous vide is beneficial as the meat is protected from high temperatures that could dry it out. Cooking the breast on the bone helps retain the shape of the breast and protects the meat when searing to crisp the skin.
Sous vide quail breasts with warm potato and watercress salad is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Sous vide quail breasts with warm potato and watercress salad is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can cook sous vide quail breasts with warm potato and watercress salad using 14 ingredients and 12 steps. Here is how you cook it.
<<<<<<< HEAD ======= >>>>>>> 4d1aa472 (theme adsterra-za)The ingredients needed to make Sous vide quail breasts with warm potato and watercress salad:
- Take For sous vide quail:
- Make ready quail breast fillet
- Prepare garlic crushed
- Take fresh thyme
- Take Salt and pepper
- Take Olive oil
- Prepare For potato and watercress salad:
- Take small red potato, cleaned, unpeel and cut it bite size
- Prepare olive oil
- Make ready Salt and pepper
- Prepare lemon juice
- Take sherry vinegar
- Make ready watercress tough stems removed
- Prepare Zest half of lemon
When the oil is hot, add the quail and fry until the skin is golden and crisp. Season, add the cream and reduce the cream until thickened Carefully combine potatoes, mustard, oil, vinegar, sugar, salt, and pepper in bag; massage to ensure potatoes are evenly coated. Using a vacuum sealer, remove air and seal bags tightly according to manufacturer's instructions. Sous-vide cooking works its magic on a lot of foods, but short ribs yield some of the most dramatic results I've seen.
<<<<<<< HEAD ======= >>>>>>> 4d1aa472 (theme adsterra-za)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
Using a vacuum sealer, remove air and seal bags tightly according to manufacturer's instructions. Sous-vide cooking works its magic on a lot of foods, but short ribs yield some of the most dramatic results I've seen. ChefSteps cooks sous vide with Joule, the sous vide tool created by our in-house team of chefs, designers, and engineers. Compact and gorgeous, Joule is a WiFi-connected device you control easily with your smartphone. Learn more about Joule and sous vide, and you'll be whipping up amazing feasts like this in no time.
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