Want to put a really special meal on the table or even surprise the family with exciting flavours during the holidays? But do you shiver at the thought of spending the whole day at the stove again? In just half an hour, you can put a delicious meal on the table! How?
Here is the recipe and the ingredients!
And the secret lies in our sous vide products!
Ingredients:
Venison sous vide
Whole green beans
Paszternákkocka
Private Meat sliced bacon
Nameko mushroom
Butter 82% branded Ammerland 250 g/piece
Frischli Cream Cooker 20% UHT
Onions
Garlic
Salt
Bors
Our sous vide venison loin is available in small packets, so all you have to do before the festive meal is cook it in the oven at 180 degrees for 8-10 minutes and you're ready to wow the family.
Don't pour out the venison juice, return it to the boil and cream it with a little cold butter, so it decorates your plate and makes your dish even more succulent.
For the parsnip cream, first finely chop half a head of onion. Fry in butter until translucent, then add a clove of crushed garlic. When the onion and garlic are browned, pour the parsnip cubes over the parsnip cream. Season with salt and pepper, wait until the water has evaporated a little and top up with 20% cream. The cream does not need to completely cover the parsnips, so you can make a thick cream. Cook until tender, about 6-8 minutes.
A simple, yet exciting and spectacular side dish can be green beans wrapped in bacon.
The green beans do not need to be steamed, just blanched. Place the frozen green beans in boiling water. Once the water has boiled again, transfer to a cold water bath. This is to stop the cooking process.
After soaking, lay 2 slices of bacon side by side, slightly overlapping. Lay 8-10 beans crosswise on one end and wrap tightly. A portion is about 2 of these rolled up sticks.
In a heated frying pan, fry until crispy. Once the bacon has rendered, transfer to a baking tray and reheat in the oven for 3-4 minutes. When serving, cut in half to make it more presentable.
The nameko mushrooms are not much to deal with either, simply fry them in the fat rendered from the bacon fat. Feel free to turn the heat up to high so that the mushrooms don't steam.
Transfer the cooked parsnips to the blender. You don't need to pour all the cooking juices through, otherwise the puree will be very thin. Use the blender to cream the paste. You can add a little cold butter to make the puree even smoother.
Now all we have to do is serve! Enjoy your meal! #
