Sunday, 20 November 2016

Chicken Fillets with chilli cheese slices

Chicken fillets (2 per person halved length ways)
Chilli cheese squares sliced into 3x1 inch slices (ref: Cheddar cheese, sodium citrate, water plus chill sauce)

Wet brine the fillets overnight

Dry and fillets and season using paprika, smoked paprika, turmeric and pepper (no salt as it was wet brined)

Cook the fillets sous vide at 63c for 1 1/4 hours

Remove and dry the fillets. Place on parchment on a baking tray. Optionally top with chopped spring onions and the cheese slices and put under the grill until the cheese runs.

Serve as desired.

Sunday, 6 November 2016

Chicken Adobo

Filipino Chicken Adobo 

2 tbsp Soy sauce
2 tbsp rice wine vinegar
3 cloves of garlic, minced
1 small bay leaf
black pepper
4  chicken thighs or 2 legs

Combine the vinegar, soy sauce, garlic, bay leaf, pepper

Marinate chicken for an hour or so making sure to lift the skin. 

Sous vide 2 hours @ 73c

Pour out the marinade and pat dry the chicken. Put chicken under a hot grill for a few minutes to crisp the skin while boiling down the marinade to about 50%

Serve with rice and pour the marinade over the chicken.