Gianni Carrieri’s Sous Vide Peach with Burrata and Watercress Salad

Start the year right with this Sous Vide Peach with Burrata and Watercress Salad!

Taking on a healthier lifestyle can be daunting. But now is the time for rebirth, fresh salads, summer swims, and a chance for change – whether it’s in your mind, body, or spirit. Start with incorporating healthy selections of recipes into your meal plan!

Sous vide cooking in the V-ZUG steam oven allows for an even and gentle process that gives succulent and tender results. The long, slow cooking means melt-in-mouth textures that are impossible to achieve using traditional cooking methods.

RatingDifficultyIntermediate

Prep Time20 minsCook Time20 minsTotal Time40 mins

 6 yellow peaches, cut in half, stones removed
 Thinly sliced orange peel of 1 orange
 6 sprigs thyme
 2 tbsp honey
 ⅓ cup (80ml) extra virgin olive oil
 ¼ cup (60ml) fresh orange juice
 1 tsp honey
 Salt and fine white pepper
 3 burrata (100g each)
 3 cups watercress leaves, rinsed
 1 fennel bulb, thinly sliced
 ½ pomegranate, seeded

1

Set the steam oven to steam function on 73°C.

2

Place peaches, orange peel, thyme and honey in a large vacuum-seal bag. Place in the vacuum drawer and vacuum on level 3 to extract all the air from the bag.

3

Place in the oven and sous vide for 20 minutes. Cut bag and drain juices (you can keep these juices for drizzling over ice cream); pat peaches gently with a paper towel to remove excess moisture.

4

Heat a chargrill plate or frying pan on high heat; cook peaches for 1-2 minutes or until charred.

5

Mix oil, orange juice, honey, salt and pepper to taste in a small jug.

6

To serve, place burrata and peaches onto a large serving platter; place watercress and fennel in a bowl and gently toss with orange dressing; place onto platter and garnish with pomegranate seeds.

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Ingredients

 6 yellow peaches, cut in half, stones removed
 Thinly sliced orange peel of 1 orange
 6 sprigs thyme
 2 tbsp honey
 ⅓ cup (80ml) extra virgin olive oil
 ¼ cup (60ml) fresh orange juice
 1 tsp honey
 Salt and fine white pepper
 3 burrata (100g each)
 3 cups watercress leaves, rinsed
 1 fennel bulb, thinly sliced
 ½ pomegranate, seeded

Directions

1

Set the steam oven to steam function on 73°C.

2

Place peaches, orange peel, thyme and honey in a large vacuum-seal bag. Place in the vacuum drawer and vacuum on level 3 to extract all the air from the bag.

3

Place in the oven and sous vide for 20 minutes. Cut bag and drain juices (you can keep these juices for drizzling over ice cream); pat peaches gently with a paper towel to remove excess moisture.

4

Heat a chargrill plate or frying pan on high heat; cook peaches for 1-2 minutes or until charred.

5

Mix oil, orange juice, honey, salt and pepper to taste in a small jug.

6

To serve, place burrata and peaches onto a large serving platter; place watercress and fennel in a bowl and gently toss with orange dressing; place onto platter and garnish with pomegranate seeds.

Sous Vide Peach with Burrata and Watercress Salad

To find this recipe plus tonnes of culinary and home design inspiration, visit your local Winning Appliances showroom for a copy of the latest Senses Culinary & Design Guide, or download a PDF version here!

About Winning Appliances

Winning Appliances has an in-house team of culinary chefs and experts. When they’re not busy in the Winning Appliances showrooms cooking up a storm on various appliances, they also dedicate their time to developing the most delicious and beautiful recipes for Australians to enjoy.

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Sous Vide Peach with Burrata and Watercress Salad
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