Everyone is talking about cooking sous vide. I overheard a couple of kids talking about it in the shopping mall yesterday. Today it was a gaggle of pensioners at the poker machines. Tonight I think I heard a couple of rugby league forwards discussing it. I cannot be sure on this last one. One was either giving the other some tips about cooking sous vide or threatening to rip his testicles off. So this is a sort of half sous vide, half confit technique. A mangle of French. Gorgeous ocean trout from the markets sealed in bags with goose fat flavoured with lemon zest and other goodies, air removed, then placed in a water bath and roasted at 90C for a couple of hours. Quinoa is something else people are talking about. A super food, it is a member of the goosefoot family (which might make it a distant relative of the goose fat used above, but probably not). It is close to being the complete protein food.
CONFIT OF OCEAN TROUT WITH BABY BEETROOT AND RED QUINOA
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