Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, sous vide quail breasts with warm potato and watercress salad. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Sous vide quail breasts with warm potato and watercress salad is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Sous vide quail breasts with warm potato and watercress salad is something that I have loved my entire life. They’re nice and they look wonderful.
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. 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.
To begin with this particular recipe, we have to prepare a few components. 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
- Take 3 garlic crushed
- Get 2 tsp fresh thyme
- Make ready Salt and pepper
- Prepare Olive oil
- Prepare For potato and watercress salad:
- Make ready 500 g small red potato, cleaned, unpeel and cut it bite size
- Take 3 tbsp olive oil
- Prepare Salt and pepper
- Make ready 2 tsp lemon juice
- Make ready 2 tsp sherry vinegar
- Prepare 1 bunch watercress tough stems removed
- Get Zest half of lemon
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. Make a big batch on the weekend, then reheat as needed for quick side dishes during the week.
Steps 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
I also tried some potatoes that were irregularly sized, and in those cases, I made sure all the potato pieces were approximately the same size by cutting them in half or in quarters. 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. Add the chopped watercress and the leaves just before serving. Warm potatoes and cool greens are a perfect combination for a late-summer meal.
So that’s going to wrap this up with this special food sous vide quail breasts with warm potato and watercress salad recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
