Our Inspirational Summer Sous Vide Recipe Round Up | The Tool Shed

Our Inspirational Summer Sous Vide Recipe Round Up

Summer is finally here which means dinner parties, barbeques and eating out in the garden, but don’t forget about your trusty sous vide device!

Here, we’re going to round up some of our favourite sous vide summer recipes to try over the next few months.

Pulled Pork

Pulled pork is a barbeque favourite and in recent years it’s been proving very popular due to its smoky flavour and simplicity.

It’s simply a large cut of pork which is slowly cooked with various seasonings and flavours until it becomes and juicy and tender enough to be pulled from the bone, hence the name.

Sous vide pulled pork ensures excellently consistent results and also helps to break down the tough tissue of the pork, while locking in all those flavours

Serve in buns or over rice for the perfect summer BBQ meal (minus the barbeque!).

The classic accompaniment to your summer meal of choice, why not try this recipe and cooking your potatoes sous vide while you prepare the delicious sour cream and barbeque sauce dressing, with a hint of garlic and chilli?

Cooking potatoes sous vide helps to maintain a firm texture, while the contrasting flavours of the dressing make this a side dish that’s almost as enticing as the main!

Summer Pineapple Punch Kebabs

Here’s a great summer dessert that you can make with just your vacuum sealer; no need for any other devices!

Just place the ingredients in a pouch and vacuum seal to infuse the pineapple with the lovely taste of spiced rum and ginger, before building your skewers. If you want to give them a smoky finish, try quickly charring them on the BBQ too.

Summer Strawberry and Basil Flavoured Vodka Cocktail

Did you know that your sous vide device can be used to make drinks as well? It’s super-easy and all you need to do is pour your ingredients into a pouch or Kilner jar and seal to be placed in the sous vide machine.

One of our summer favourites is this vodka cocktail, with a lovely mixture of fresh strawberry and herby basil for a real taste of summer.

(If you want to tone it down a little, you could always add a little lemonade to this cocktail too.)

Summer Corn Salsa

Another great side dish, our summer corn salsa is a great alternative to traditional salsa and guacamole.

The added garlic and jalapeno give this salsa a bit of an extra kick and it works great as an accompaniment to fish, grilled meat or tacos.

All you need to do is vacuum pack and cook your corn sous vide for thirty minutes to an hour, while mixing together the other ingredients such as garlic, jalapenos tomatoes, lime juice, olive oil, avocado and coriander, before briefly searing.

For more summer recipe ideas, head to the Recipes section of our website, where we have hundreds of sous vide recipes to browse.

Post by Chris Holland

Our Chef Director Chris Holland worked as Head Chef at the prestigious Alderley Edge hotel before joining us. He has a passion for using the best produce and never compromises on quality. Author of our best selling book Sous Vide The Art of Precision Cooking, Chris is a expert on the sous vide technique.During the later part of my school days at Wardle High School Rochdale I always wanted to be a chef . I knew from the very start that my path to work was never going to be academic it was always going to be something practical and hands on.

As a young boy growing up I was inspired to cook with my Grandma who was and still is an inspiration to me . I have memories of helping make the cakes that she always had made for visitors and family alike . She made the most amazing cakes and I loved nothing more than eating the sweet raw cake batter straight from the bowl . We used to fight over who got to lick the bowl/spoon after the cakes were made. My grandma’s philosophy for cooking even on a shoe string budget was always to use fresh and seasonal ingredients either home grown or bought from the market.

School was somewhat of a drag for me as I was itching to learn to become a chef.

I started at Hopwood Hall college as a chef and instantly fell in love with it .To me it was the only real time I excelled in something and this inspired me to really get my head down and put in the hard work. College was the first time I really excelled in something and gave me the opportunity to laugh at the teachers who said I would never make something of my life!!!!

During the three years at college I also took on a part time position in a local hotel working the bar and restaurant first and then the kitchen. These were great days and gave me the opportunity to see how the industry ticks. I learnt a lot from those days both good and bad !! But I have to say I was itching to work only in the kitchen but it was a good insight into the catering world .

After completing college I moved away from Rochdale for a full time roll at one of Cheshire’s most talked about Hotel restaurants The Stanneylands Hotel. This was the school of hard knocks for me as I quickly realised that although excelling at college meant nothing in “The Real World”.

I loved every minute of the 18 hour days 6 days a week on minimum wage . Although difficult I feel that without this grounding I wouldn’t have achieved what I have today. After 18 months of hard graft I left Stanneylands and went with the Head chef to open a fine dining restaurant at Mere Golf and Country Club. The opportunity to work alongside Matthew Barrett was too good to turn down. I learnt so much from the ex-Ritz chef and working in a much slower paced role helped me develop a much better understanding of how to organise and run a kitchen. We were a very small team and teamwork was and still is the only way to go for me.

After 2 years at Mere I got the opportunity to go into The Alderley Edge Hotel as Junior Souschef. The Early days at the Edge were all about learning new styles of cuising which is invaluable in any role as a chef. I got the opportunity to grow and learn all aspects of every section which was inspiring . I was offered the opportunity at the age of 29 (2004) to take the role of head chef. For me this was when I really started to develop my own style of food.

After 9 years at the top winning Cheshire restaurant of the year , Chef of the Year and appearing on GBM amongst many highlights including cooking for many celebrities and famous people I decided to move on into development with Sousvidetools.

The main inspiration for this was to train and educate people . I always had a great passion for education but could never really see myself at a college . The job is super rewarding and I am proud to say we have become the leading light in sous-vide education in the UK . This is something I am very proud of . Food is my biggest passion and this is what keeps me interested the most . I love to travel and try out other countries cuisines. I am constantly inspired by ingredients and the pursuit of getting the best out of them without destroying their natural flavour .It is super important to me to continue to try and be at the forefront of the food scene this is what inspire me and the team to keep driving forward .

Technology is now widely used in the industry and I am super proud to say we have been a big part of spreading that message.

I am very lucky to be in the position I am and the drive to constantly improve our training and links to the next generation of young budding hospitality chefs.

TI feel that my experience over the last 25 years really enables me to get close and educate the “next generation” of chefs .

The industry which I love is really struggling to bring through new recruits and if I can help that process I will be immensely proud.

The food seen in the Uk has improved dramatically over the last ten years and I feel this will continue with the correct education. What happens next only fate will tell us...

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