Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, sous vide quail breasts with warm potato and watercress salad. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Transfer to the place and serve with warm salad. Quail really benefits from cooking sous vide. This precision method keeps the bird at a constant low temperature, which prevents the delicate meat from overheating, drying out and becoming tough.
Sous vide quail breasts with warm potato and watercress salad is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Sous vide quail breasts with warm potato and watercress salad is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. 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.
The ingredients needed to make Sous vide quail breasts with warm potato and watercress salad:
- Take For sous vide quail:
- Take 18 pcs quail breast fillet
- Get 3 garlic crushed
- Get 2 tsp fresh thyme
- Make ready Salt and pepper
- Make ready Olive oil
- Get For potato and watercress salad:
- Get 500 g small red potato, cleaned, unpeel and cut it bite size
- Make ready 3 tbsp olive oil
- Get Salt and pepper
- Make ready 2 tsp lemon juice
- Get 2 tsp sherry vinegar
- Make ready 1 bunch watercress tough stems removed
- Get Zest half of lemon
Quail is small and delicate, which means it's easy to (accidentally) overcook. Luckily, it's perfect every time with the Anova Sous Vide Precision Cooker. These Sous Vide Quail Breasts do need to be browned in a skillet after they cook, but it's a quick-and-easy finishing step. This bright and flavorful recipe is a great go-to side dish that is distinctly special, both in flavor and appearance, from any other potato salad you've made.
Instructions 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
While with traditional potato salads, you boil the potatoes and toss them with other ingredients to create flavor, in this sous vide version, the potatoes are cooked together with the other flavoring ingredients for a uniquely. Wash the breasts and legs under cold water and lay out the breasts skin-side down on a work surface. Dust with the transglutaminase and roll up in cling film tightly to create neat cylinders. This recipe is the real deal - and it's remarkable. The potatoes cook sous vide with a bit of chicken stock, then get tossed and served with the warm dressing.
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