Cooking Ideas to Prepare Delicious Sous vide quail breasts with warm potato and watercress salad

Sous vide quail breasts with warm potato and watercress salad. 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 Combine potatoes and stock in a large zipper lock bag. Seal the bag using the water immersion technique.

Tender roasted fingerling potatoes pair harmoniously with wilted watercress in this simple salad. Be sure to toss the watercress and vinaigrette with the Pour half of the dressing directly over the hot potatoes on the baking sheet. Add the watercress and toss until the potatoes absorb the dressing. You can Cook Sous vide quail breasts with warm potato and watercress salad using 14 ingredients and 12 steps. Here is how you cook that.

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

1. It's of For sous vide quail:.
2. What You needis of quail breast fillet.
3. What You needis of garlic crushed.
4. Lets Go Prepare of fresh thyme.
5. It's of Salt and pepper.
6. It's of Olive oil.
7. Lets Go Prepare of For potato and watercress salad:.
8. Lets Go Prepare of small red potato, cleaned, unpeel and cut it bite size.
9. What You needis of olive oil.
10. Lets Go Prepare of Salt and pepper.
11. Lets Go Prepare of lemon juice.
12. What You needis of sherry vinegar.
13. Lets Go Prepare of watercress tough stems removed.
14. It's of Zest half of lemon.

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. Make a big batch on the weekend, then reheat as needed for quick side dishes during the week. Keep sous vide turkey breast in packaging - do not cut open! Bring a large pot with enough water to submerge turkey breast in its bag to a simmer over medium heat. with warm potato and spinach salad.

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

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.

Sous vide also allows you to achieve textures you never knew were possible, from buttery-soft to meltingly tender and flaky-yet-moist. Unraveling the mysteries of home cooking through science. Warm potatoes and cool greens are a perfect combination for a late-summer meal. Break each warm potato in half and place in a serving bowl. Add the vinaigrette and toss to coat.