Grilled moose sous vide with potato gratin.

Grilled moose sous vide with potato gratin.

Grilled moose sous vide with potato gratin.

Rub your moose roast with salt pepper and crushed juniper berries and vacuum seal it. Set your water bath to your favourite temperature (the meat on the picture is cooked at 57°) and drop in the meat. Cook it for about six hours for tender meat and up to 24 or 48 hours for tough meat. To find out how tough it is, you only need to cut off a very small piece, fry it and try it.

When the meat is done, remove the bag from the water bath, open it save the liquids for your sauce, cut the meat in thick slices and grill them.

I served it with the potato gratin. It is very easy to prepare. Peel and slice the potatoes thinly and put them in a pot on the stove with at equal parts of milk and cream. Bring to a simmer. Add salt and pepper to taste. If you like onion, add some crushed garlic and thin slices of onion. When the potatoes start to become soft, pour everything into an oven proof dish and top with grated cheese. Bake in the oven at 200C for 20 to 30 minutes until the cheese melts and looks yummy.

Perfect beef fillet


Perfect beef fillet.

This beef fillet is cooked at 56.5 degrees for two hours which leaves the Center of the thick part medium rare and the ends medium for kids.

I served it with a potato and Jerusalem artichoke gratin. Slice the potatoes and artichokes thinly and cook them until almost done in a 50/50 mix of double cream and milk. Salt and pepper to taste. Pour into a pan, grate Parmesan over it and cook on the oven for 20-30 minutes on high heat until browned.


Easy rosemary duck breast sous vide


Easy rosemary duck breast sous vide with savoy cabbage and
mashed potatoes with shallot.

Easy Duck Breast Sousvide

The other day I took the kid to football practice and wanted to prepare something fast and easy to be almost ready when we got home. This is what I did.

Criss cross the fat side of the duck breasts with a sharp knife and rub them with salt, pepper and ground rosemary (the small Skeppshult grinder is probably the best tool for this). Vacuum seal and cook at 56.5C° in your sous vide bath. for 2-4 hours.

Peel and cook the potatoes in as little water as possible until very soft. Mash them and add a chopped shallot, salt to taste and either olive oil or cream and butter. Vacuum seal.

Bring salted water to a boil. Clean the savoy cabbage leaves, cut into strips and boil them for 1 minute. Remove and chill.

Throw the vacuum sealed potato mash into the water bath and run to football practice. Cheer and enjoy watching the little ones running around.

When you come heat your frying pan to high temperature, remove the duck from the water bath and fry on both sides. Start with the fat side. Wrap in foil and pour off excess fat. Stir fry the savoy cabbage, add cream and salt and pepper to taste. I added smoked leg of roe deer to the cabbage but small strips of crispy bacon is fantastic too.

Remove the potato mash, cut a hole in the corner of the bag, slice the duck breast and plate.

Bon appetit

Ps. We currently offer 20% off the Skeppshult grinder.