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February 2015

Sous Vide Pork Chinese Style (17 of 19)I’m managing to totally befuddle myself. Up to a few weeks ago, I was pretty clear on the principles of Fusion Cooking. As I understood it, all one had to do was add some chilli, garlic, coriander leaf and a slice of lime to any tried and trusted European dish. Hey Presto! – Fusion Cooking. A regular beef stew could be transformed by the adding of a couple of bashed lemongrass stalks and a ghost chilli. Fusion was easy to understand, if less easy to comprehend. So, when I decided to cook some Sous Vide Pork Tenderloin Chinese Style, it was more confusion than fusion.

Tamarind Prawns (10 of 11)Just in time for the Chinese New Year, I could have titled this “Extremely Easy Oriental Part 1”, had I thought about it a bit more. At the risk of paraphrasing Jamie Oliver, this is a 30 minute meal. In this instance, the 30 minutes includes eating time. The star of the dish is the tamarind. On a recent trip back to Ireland, my brother who lives in Dar es Salaam, brought me a supply. Not that Dar is in the Orient. But, it’s easier to find there than here.

Poussin with garlic (8 of 8)One of the great pleasures of the week is ‘Family Dinner’. We have this every Sunday evening. All are welcome and there is shame felt by any family member who “can’t make it”, no matter what the excuse. For over 20 years, my Mum has joined us for this weekly occasion. Her place is, rightly, at the head of the table and she has dispenses great wit, wisdom and example to the younger generations.

Steak Sous Vide (1 of 12)Let’s agree on something. This Sous Vide thing is pretty upscale. It delivers accurately, perfectly and deliciously cooked food every time. The soft texture of a piece of fresh fish cooked at 50º C for 30 minutes is sublime. The meaty taste and consistent ‘doneness’ of a nice steak given 53º C for between 1 and 2 hours will not be experienced by everyone. I have now, unwittingly become part of a distinguished, elite echelon of international gourmets.

Side note on echelons and gourmets: For those of you not in the know, echelons are always elite and gourmets always international. That’s just how it is.