Hello everybody, hope you are having an incredible day today. Today, I gonna show you a way to make a distinctive dish, Sous vide quail breasts with warm potato and watercress It is one of my favorites . For mine, I am going to make it a little bit unique. This is gonna smell and look deliciou

The potatoes cook sous vide with a bit of chicken stock, then get tossed and served with the warm dressing. This is hearty winter side dish perfect for those cold, windy Combine potatoes and stock in a large zipper lock bag. Seal the bag using the water immersion technique.

Make a big batch on the weekend, then reheat as needed for quick side dishes during the week. I also tried some potatoes that were irregularly sized, and in those cases, I made sure all the potato pieces were approximately the same size by cutting them in half or in quarter Tender roasted fingerling potatoes pair harmoniously with wilted watercress in this simple

The Ingredients need to make Sous vide quail breasts with warm potato and watercress salad:

1. It’s of For sous vide quail
2. It’s 18 pcs of quail breast fillet
3. You need 3 of garlic crushed
4. You need 2 tsp of fresh thyme
5. You need of Salt and pepper
6. You need of Olive oil
7. Prepare of For potato and watercress salad
8. It’s 500 g of small red potato, cleaned, unpeel and cut it bite size
9. You need 3 tbsp of olive oil
10. It’s of Salt and pepper
11. Prepare 2 tsp of lemon juice
12. You need 2 tsp of sherry vinegar
13. Prepare 1 bunch of watercress tough stems removed
14. Prepare of Zest half of lemon

Sous vide also allows you to achieve textures you never knew were possible, from buttery-soft to meltingly You think chicken breasts are delicate? Salmon has it beat by a mile. Usually, the chicken in a chicken Caesar is a bit of an afterthought. For warm-weather cooking, sous vide is ideal, because you never have to turn on the oven.

Step to make Sous vide quail breasts with warm potato and watercress salad:

1. For Sous vide quail breast
2. Set the Anova sous vide precision cooker to 62 C
3. Season the quail with salt and pepper and place in the large zipper lock or vacuum seal back along with olive oil, garlic and tyhme.
4. Seal the bag using the water immersion technique. Place in the water bath for 1 hour
5. When the timer goes off, remove the bag from the water bath. Remove the quail from the bag and pat dry with paper towel
6. Heat the pan over high heat and put 2 tbsp of light olive oil. Add the quail and sear until skin is golden brown, about 1 minute per side.
7. Transfer to the place and serve with warm
8. For salad Heat oven to 375 C. Arrange potatoes in a roasting pan and add 1 tbsp olive oil, salt and pepper. Roll potatoes to coat.
9. Roast for 40 minutes of until the potatoes are tender. Remove from oven and let stand just until cool enough to handle.
10. Meanwhile, whisk together lemon juice, sherry vinegar, 2 tbsp olive oil, salt and pepper in a medium bowl, set aside.
11. Put the warm potato in a bowl, add the vinaigrette and toss to coat. Add watercress and lemon zest, toss, serve immediately.
12. Enjoy

For the salad: Rinse the watercress and shake dry. Rinse the tomatoes, cut in half, remove seeds and cut into wedge These easy salad recipes are perfect for lunches, summer cookouts, and dinner parties! On beautiful, warm days when Id rather be outside than in the kitchen, summer This lightened-up rendition of classic potato salad has a luscious Greek yogurt dressing with just a bit of mayo mixed in. Toss in some fresh watercress and use yogurt instead of mayonnaise to lighten up potato

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