Sous Vide Crispy Pigs Tails | Recipe by sousvidetools.com
Throw a dinner party your guests won't forget with this sous vide dish. This is a complicated chef-style recipe great for canapés and more extravagant dinners.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sousvidetools.com.
Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Dehydrator
- Blender
- Fine-mesh sieve
- Piping bag
- Silicone baking mat
- Microplane
- Mortar and pestle
- Oyster knife
- Kitchen scale
- Measuring spoon
- Oven
- Refrigerator
- Saucepan
- Pot
- Baking weight
- Bottle
- Chef's knife
- Cutting board
Ingredients
- 4 x Pigs Tails
- 250mls Duck Fat
- 1 tsp. Chopped Thyme
- Sea Salt
- 75g Peeled Raw King Prawn
- 25mls Verjus
- Juice 1 Lime
- 50mls Olive Oil
- 100g Homemade Mayonnaise
- 4 Oysters (Shucked)
- Pinch of Smoked Paprika
- Juice of ½ Lemon
- 150mls Verjus
- 100mls White Wine
- Pinch Saffron
- 2 Crushed Cardamom Seeds
- ¼ tsp Fennel Pollen
- 40g Sugar
- 2 Leaves Of Bloomed Gelatine
- 2g Agar Agar
- 500ml of Good Quality Prawn Stock (Made From The Heads)
- 40g Isomalt
- Fennel Pollen
- 1 Orange
- 250g Gooseberry
- 80g Sugar
- 80ml Water
- 40mls White Wine Vinegar
- 4 Pepper Corns
- ½ tsp Fennel Seed
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