Complete menu with the Sous-Vide cooker and slow cooker from WMF

Today you are in luck! I am not bringing you one recipe, but three: a complete menu of the most delicious dishes, preparing the three dishes with a kitchen machine that has amazed me from the first moment. Are you curious to see what you can do with a Sous-Vide and slow cooking machine?

This is an ideal menu to end the summer and start thinking about getting back to the routine. Oh, welcome autumn! For the first course we suggest aubergines with burrata, tomatoes and rocket , a simple but well-rounded dish. For the second course, ribs with oriental salad (you'll see what meat you get by cooking it slowly!). And for dessert, the traditional Crème Brûlée . What a combination, right? To me it seems like a very complete menu, full of energy and flavour.

One of the things I like most about this menu is that it is made with the WMF Sous-Vide and slow cooker . The first time I used it I was really surprised by how it worked. It is such an easy-to-use appliance that takes so little preparation time and gives you so much! It allows you to prepare all kinds of food such as meat, fish, vegetables, eggs at a very precise temperature... All this while retaining all the properties and flavour of the food itself.

What is low temperature cooking?

Low-temperature cooking is a cooking technique in which you cook food, but instead of doing it quickly at high temperatures, you do it over long periods of time, keeping the temperature constant throughout that time. We are talking about cooking times that can range from 10 minutes (for foods that could be cooked with other techniques in one minute), to 30 hours (and more!) in the case of red meat.

The great advantage of slow cooking is that much of the connective tissue of the meat gelatinizes, passing into the liquid and sauce of the stew. This change makes the resulting dish really intense in flavor, as well as its texture.

With this type of cooking, as it is so non-aggressive (you cook it at very low temperatures, usually 60 to 90 degrees), you ensure that the vitamins and certain nutrients are better preserved, making the food very nutritious and tasty.

To prepare this type of cooking, electrical appliances are used that are precise in terms of temperature and designed to consume very little energy during this process. In our case, we propose the WMF sous-vide and slow cooking machine, which allows you to cook slowly by submerging it in water, and also has an accessory to be able to cook in a bain-marie at low temperature.

WMF Sous-Vide and Slow Cooker

Eggplants with burrata, tomato and rocket salad

Ingredients

• 1 eggplant
• Olive oil
• Lemon zest
• Oriental spice mix
• 1 burrata (200 g)
• 6 cherry tomatoes
• 60 g of arugula
• 20 g of pine nuts
• 50 ml dark balsamic vinegar
• Salt
• Pepper
• Sugar
• 1 sprig of rosemary
• 1 sprig of thyme
• 1 small clove of garlic, crushed

Preparation

1. Fill the WMF Sous-Vide cooker with water and preheat it to 85°C.
2. Wash and dry the eggplant. Cut it into slices about 1.5 cm wide, season with salt and oriental spices, vacuum-seal with lemon zest and olive oil and cook for 30 minutes in the sous-vide cooker.
3. Toast the pine nuts carefully in a frying pan , without adding any fat.
4. Wash and dry the arugula, pour boiling water over the cherry tomatoes and peel them carefully.
5. Fry the cooked eggplant slices in a pan, add the cherry tomatoes and thyme, rosemary and garlic. Place in the centre of a plate.
6. Dress the arugula with olive oil, balsamic vinegar, salt, pepper and sugar, and spread it over the eggplant.
7. Break the burrata into small pieces with your hands and distribute them over the salad along with the pine nuts.

Ribs with aromatic oriental salad

Ingredients

For the Spare Ribs

• Pork ribs (800 g)
• 1/2 tablespoon sweet paprika
• 1/4 tablespoon smoked salt
• 1/4 tablespoon brown sugar
• 1/4 tablespoon chili powder
• 1/4 tablespoon cumin
• Teaspoon of ground black pepper
• 1/4 tablespoon garlic powder
• 3 tablespoons barbecue sauce

For the oriental aromatic salad

• 100 g of carrots
• 50 g of sliced ​​almonds
• 30 g of currants
• 200 g of red cabbage
• 1 clove of garlic
• 50 ml white wine vinegar
• 2 tablespoons olive oil
• Parsley
• Cilantro
• Mint
• Salt
• Pepper
• Sugar
• Cayenne powder

WMF vacuum cooking bags

Preparation

1. Fill the WMF Sous-Vide cooker with water and preheat it to 67° C.
2. Wash the pork ribs and dry them carefully with kitchen paper. Rub the spices in with your fingers, vacuum-seal and cook for 30 hours in the sous-vide pot at the low temperature of 67º.
3. Next, heat the oven to 180º C, remove the cooked ribs from the bag, reserving the sauce, and place them on a rack.
4. Mix the sauce with the barbecue sauce and boil it in a saucepan or frying pan until it reduces by half (this will intensify its flavor).
5. Finally, cover the ribs with sauce and cook in the preheated oven for 20 minutes.
6. Peel and grate the carrots. Remove the outer leaves from the red cabbage and cut the rest into thin strips. Chop the currants and herbs.
7. Toast the sliced ​​almonds carefully in a frying pan without adding any fat until they are golden. Mix all the ingredients by hand in a bowl with the salt, pepper, sugar and cayenne.
8. Add the white wine vinegar and olive oil and mix again.
9. Plate the salad, separate the ribs with a knife and serve immediately.

Crème brûlée

Ingredients

• 45 empty jam jars with lids
• 150 ml of cream
• 150 ml of milk
• 25 g of sugar
• ¼ vanilla pod
• 2 eggs
• 1 egg yolk
• 20 g of sugar
• 40 g of sugar

Kitchen Craft Blowtorch and two presentation suggestions for Crème Brûlée

Preparation

1. Preheat the WMF vacuum cooker with the slow cooker accessory to 90°C and add 1 cm of water to the tank.
2. Add the milk, cream, sugar and vanilla pod to a saucepan and bring to the boil.
3. Mix the eggs, egg yolk and sugar.
4. Carefully add the hot milk and cream mixture to the egg mixture.
5. Strain through a sieve and distribute between the 4 jam jars, close the lid and place in the slow cooker accessory for 60 minutes.
6. Remove the jars and allow to cool.
7. Before serving, top with brown sugar and caramelize using a blowtorch .