Sous vide quail breasts with warm potato and watercress salad
Sous vide quail breasts with warm potato and watercress salad

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, sous vide quail breasts with warm potato and watercress salad. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Sous vide quail breasts with warm potato and watercress salad is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Sous vide quail breasts with warm potato and watercress salad is something which I’ve loved my entire life. They are nice and they look wonderful.

The potatoes cook sous vide with a bit of chicken stock, then get tossed and served with the warm dressing. This is hearty winter side dish perfect for those cold, windy nights. Combine potatoes and stock in a large zipper lock bag.

To get started with this recipe, we have to prepare a few ingredients. You can have sous vide quail breasts with warm potato and watercress salad using 14 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Sous vide quail breasts with warm potato and watercress salad:
  1. Take For sous vide quail:
  2. Take 18 pcs quail breast fillet
  3. Get 3 garlic crushed
  4. Make ready 2 tsp fresh thyme
  5. Take Salt and pepper
  6. Get Olive oil
  7. Take For potato and watercress salad:
  8. Take 500 g small red potato, cleaned, unpeel and cut it bite size
  9. Make ready 3 tbsp olive oil
  10. Prepare Salt and pepper
  11. Take 2 tsp lemon juice
  12. Make ready 2 tsp sherry vinegar
  13. Get 1 bunch watercress tough stems removed
  14. Prepare Zest half of lemon

They're perfectly cooked and I'm also completely smitten with making my own oven-roasted potatoes, and I also love serving boiled potatoes slathered with olive oil or butter (or a bit of. Our sous vide potato salad recipe uses fingerling potatoes for added flavor and great visual appeal. - Amazing Food Made Easy. Remove the potatoes from the sous vide pouches and place into a large bowl. Pour the onion-garlic-bacon mixture over the top of the sous vide potatoes and stir to mix.

Instructions to make Sous vide quail breasts with warm potato and watercress salad:
  1. For Sous vide quail breast:
  2. Set the Anova sous vide precision cooker to 62 C
  3. 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.
  4. Seal the bag using the water immersion technique. Place in the water bath for 1 hour
  5. When the timer goes off, remove the bag from the water bath. Remove the quail from the bag and pat dry with paper towels.
  6. 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.
  7. Transfer to the place and serve with warm salad.
  8. 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.
  9. Roast for 40 minutes of until the potatoes are tender. Remove from oven and let stand just until cool enough to handle.
  10. Meanwhile, whisk together lemon juice, sherry vinegar, 2 tbsp olive oil, salt and pepper in a medium bowl, set aside.
  11. Put the warm potato in a bowl, add the vinaigrette and toss to coat. Add watercress and lemon zest, toss, serve immediately.
  12. Enjoy

I hardly ever make Side Dishes on this channel, so I decided to make a video on this easy to make sous vide German potato salad i made for a pot luck dinner. Add enough water to barely cover potatoes and bring to a boil over high heat. This sous vide duck breast recipe pairs perfectly with garlic mashed potatoes and my signature braised leeks, with one slight modification. Instead of using homemade chicken bone broth that the original recipe calls for, I used the leftover juice from the duck breasts. Personally, I think it took the.

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