Sous vide peach with burrata & watercress salad
A unique and versatile recipe that will not fail to surprise and refresh your palette.
Equipment
- V-Zug Electric Built-In Compact Combi Steam Oven (Allows for an even, gentle process resulting in succulent and tender textures)
- V-Zug Induction Cooktop with Integrated Ventilation System
Ingredients
- 6 yellow peaches cut in half with stones removed
- 1 orange peel thinly sliced
- 6 sprigs thyme
- 2 tbsp honey
- 1/3 cup extra virgin olive oil (80 ml)
- 1/4 cup fresh orange juice (60 ml)
- 1 tsp honey
- salt and fine white pepper to taste
- 3 burrata (100g each)
- 3 cups watercress leaves rinsed
- 1 fennel bulb thinly sliced
- 1/2 pomegranate seeded
Instructions
- Set steam oven to steam function on 73°C.
- Place peaches, orange peel, thyme and honey in a large vacuum-seal bag then into the vacuum drawer. Vacuum on level 3 to extract all the air from the bag.
- Place in the oven and sous vide for 20 mins. Cut bag and drain (you can keep these juices to drizzle over ice cream); pat peaches gently with a paper towel to remove any excess moisture.
- Heat a chargrill plate or frying pan on high heat; cook peaches for 1-2 mins until charred.
- Mix oil, orange juice, honey, salt and pepper to taste. Then, gently toss watercress and fennel with the orange dressing in a bowl.
- To serve, place burrata and peaches onto a large serving platter with the watercress mix; and garnish with pomegranate seeds.
Notes
Orange juice dressing can be made several hours in advance.
You can also try substituting how you like, with nectarines and pears instead of peaches, and rocket instead of watercress.
If you don't have a steam oven, you can steam the stone fruit the traditional way.