Elderflower Smoked Griddled Halloumi – by Chef Eddie Shepherd
300g Halloumi
Dried Elderflower

Heat a griddle pan to a medium high heat.

Slice the Halloumi into centimetre thick pieces. Cook the Halloumi for about a minute on each side (giving it a half turn while cooking each side to get a criss cross pattern if you like)

Once cooked set the Halloumi slices to one side to cool.

Trim the cooked Halloumi to even squares and place into a glass bowl.

Cover the bowl with cling film and smoke using the Polyscience Smoking Gun, loaded with dried elderflower, filling the covered bowl with smoke. Sit covered for around five minutes to allow the Halloumi to take on the flavour of the elderflower smoke.

Continue reading for the recipes of the Rhubarb Relish & Rhubarb Glass on Chef Eddie’s blog

Meat and potatoes. That’s our kind of meal. The Chevre goat cheese adds a tangy punch and these mashers go well with just about everything.

Serves 3-4

Prep time: 10 minutes
Cook time: 90 minutes

Ingredients:
15-20 small potatoes, peeled (if desired) and cut into quarters
2 tablespoons butter
3 Scallions/Green Onions, sliced in 1” pieces.
salt and pepper to taste
6 ounces Chevre Goat Cheese

Step 1:

Set the Sous Vide Professional™ to 180°F / 82°C, with the rear port closed and front port fully open.

Step 2:
Put potatoes, scallions and butter into vacuum bag, taking care to arrange in a single layer. Season with salt and pepper. Vacuum seal.

Step 3:
Place sealed bag in circulating water bath and cook for 90 minutes.

Step 4:
Remove the potatoes from water bath. Open and drain into colander; pour the potatoes into a food processor, add the goat cheese, and puree until smooth. If a food processor is not available, potatoes can be mashed with a fork or masher.

Step 5:
Mashed Potatoes can be cooled, vacuum sealed and kept for up to 4 days, or up to 6 months in the freezer.

A great side dish or a meal in itself. Use this recipe as a jumping off point to many exciting flavors. Dice up some root vegetables, mushrooms or chicken and place them in the bag with the rest of the ingredients. Top with sautéed mushrooms and some grated cheese and you have an easy to reheat (and repeat!) hit that can be made up to 4 days ahead of time.

Makes 2 Cups of Polenta
Serves: 2

Prep time: 20 minutes
Cook time: 90-120 minutes

Ingredients:
½ C Polenta, Coarse Ground
1½ C Chicken Stock or Vegetable/Mushroom Stock
1 C Half and Half
2 Tbs Butter
½ C Parmigiano Reggiano, grated
Sea Salt and Freshly Ground Black Pepper, to taste

For Sautéed Mushrooms:
8 oz Wild Mushrooms, fresh, cleaned
2 Tbs Shallots, minced
2 Garlic Clove, minced
¼ C White Wine
½ C Chicken Stock or Vegetable/Mushroom Stock
2 Tbs Fresh Tarragon, chopped
2 Tbs Olive Oil
Sea Salt

Step 1:

Set the Sous Vide Professional™ to 185°F/85°C, with the Rear Flow Adjustment Slide closed and Front Flow Adjustment Slide fully open. (Flow Adjustment Slide available on CHEF Series only.)

Cover bath to maximize efficiency at this high temperature.

Step 2:
Vacuum seal the polenta, 1½ C of stock (Reserve ½ C for mushrooms in Step 6), half and half, and butter in a large sous vide bag.
Step 3:
Cook polenta 1½ to 2 hours, until liquids have fully absorbed.
Step 4:
In a sauté pan over high heat, caramelize mushrooms. Avoid stirring during the first 30 seconds.
Step 5:
When mushrooms have browned evenly, add shallot and garlic. Sweat, but take care not to brown shallot and garlic.
Step 6:
Deglaze the pan by adding white wine. Reduce by wine by half. Add ½ C stock. Again, reduce by half.
Step 7:
Season mushrooms and add fresh tarragon. Remove from heat.
Step 8:
Remove the bag of polenta from the water bath. Open the bag and pour the polenta into a serving bowl. Gently stir in half of the cheese and reserve the rest for garnish. Season with salt and pepper.
Step 9:
Garnish polenta with sautéed mushrooms and parmesan cheese.

Eggs Benedict & Smoked Fingerling Potatoes (Serves 4)

Cooking Time: 45-60 minutes
Serves: 4-6

Ingredients
8 Sous Vide Poached Egg (See recipe below)
8 2 oz Slices Spiral Cut Ham
16 oz Arrowleaf Spinach (wilted with EVOO and diced shallot)
iSi Hollandaise Sauce (See recipe below)
4 Toasted fork-split English Muffins

Poached Eggs 64°C / 147.2°F for 60-75 minutes
Ingredients
Large hen eggs – quantity is variable

Step 1:
Set the rear pump flow switch to fully closed. Set the front flow switch to the minimum flow to ensure the delicate proteins in the whites do not separate from agitation. Set the temperature of the Sous Vide Professional to 64°C / 147.2°F.

Step 2:
Once target temperature is reached, gently place eggs in circulating water bath. Use a ladle or slotted spoon to gently lower the eggs so they do not crack.

Step 3:
Cook to desired doneness for 45 minutes. Do not hold at temperature for more than 120 minutes.

Step 4:
If plating immediately, gently crack egg onto a paper towel to capture any excess liquid. Gently roll egg off of the towel onto a plate.

If serving at a later point, do not crack. Plunge egg into ice bath. Store up to 48 hours under refrigeration. Reheat egg by placing in 60°C / 140°F circulating bath or placing egg into a pot of simmering water for 60 seconds.

Sauce Hollandaise
Ingredients for a 0.5L / 1 US Pint iSi Whipper:
300 ml Clarified Butter, warmed to 60°C / 140°F
100 ml White Wine Reduction (200ml, reduced by half, infused with 1 Thyme Sprig)
4 Egg Yolks
1 Egg

To Taste:
Kosher Salt
White Pepper, finely ground
Lemon Juice, fresh squeezed
Green Tabasco

Preparation
Step 1:
Whisk the white wine reduction with the egg and egg yolks.

Step 2:
Add the warmed clarified butter to the egg and wine mixture.

Step 3:
Season to taste.

Step 4:
Pass mixture through iSi Funnel + Sieve into the 0.5L / 1 US Pint iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously.
Keep warm in a water bath or a bain-marie at temperatures of up to 65°C / 150°F.

This sauce does not have to be whisked over simmering water.
It can be kept warm and easily reheated in the iSi Gourmet Whip PLUS in a water bath or in the bain-marie without coagulating at temperatures of up to 65°C / 150°F.

For preparations in the 1L iSi Whipper double the amount of ingredients. Screw on 2 iSi Cream Charges and shake vigorously after each one.

Smoked Fingerling Potatoes
Ingredients
1/2 cup of Smoked Butter (Wood Recommendation: Whiskey Barrel Oak)
1 lb Fingerling Potatoes, sliced lengthwise
2 Sprigs of Fresh Marjoram or Oregano
Salt, Pepper (to taste)

Step 1:
Prepare smoked butter with PolyScience Smoking Gun (see recipe below).

Step 2:
Set the rear pump flow switch of Sous Vide Professional to fully closed. Set the front flow switch to the maximum flow. Set the temperature of the Sous Vide Professional to 85°C / 185°F.

Step 3:
Vacuum seal potatoes with smoked butter.

Step 4:
Once target temperature is reached, place vacuum sealed potatoes in circulating water bath.

Step 5:
Cook to desired doneness for about 45 minutes, or until tender throughout.

Step 6:
Drain potatoes, reserve butter. In a hot sauté pan, lightly sear potatoes. Add melted smoked butter, fresh marjoram leaves and season with salt and pepper to taste.

Instructions for Smoked Butter:
Step 1:
Whip butter in stand mixer and season with salt, pepper and lemon juice.

Step 2:
Spread out the butter on bowl walls to increase surface that will absorb smoke.

Step 3:
Cover bowl with plastic wrap and fill with whiskey barrel oak smoke.

Step 4:
Release smoke after 2 minutes and repeat steps 1 & 2 with fresh smoke to achieve a strong and delicious smoke aroma.

For Plating:
Sauté spinach and brown ham slices and layer on top of toasted English muffins. Gently place poached egg on top using a slotted spoon. Test consistency and flow of Hollandaise sauce and gently siphon on top of poached egg. Garnish with fresh herbs, such as dill, thyme, parsley or chive. Serve with smoked fingerling potatoes.

This surprise ingredient can be used in a nearly infinite number of dishes. Brush it on your corn on the cob, buttermilk biscuits, salmon off the grill, mashed potatoes, sautéed spinach…heck, Dad even loves it on his toast! Make several days ahead and keep for up to three weeks in your refrigerator.

Prep time, 10 minutes

Ingredients:
1 lb Unsalted Butter, large dice
1/2 oz. Pedro Ximenez Solera Vinegar
Kosher Salt and Black Pepper, to taste

PolyScience Whiskey Barrel or Applewood Smoking Gun™ Chips

Step 1:
Let butter soften to room temperature in a stand mixer bowl or stainless steel mixing bowl.

Step 2:
Season the butter and add vinegar.

Step 3:
Whip the butter on medium speed in a stand mixer with whip attachment. Scrape sides and whip.
This step can be done with a silicone spatula, if a stand mixer is not available.

Step 4:
Wrap the top of the bowl with plastic wrap. Use the PolyScience Smoking Gun™ and trap enough smoke to form a dense cloud under the plastic. Let stand, undisturbed, for 5 minutes.

Step 5:
Release smoke, remove plastic wrap and whip/fold to incorporate smoke flavor.

Step 6:
If a stronger smoke flavor is desired, repeat steps 4 and 5.