INGREDIENTS
- 750 g butternut, washed, peeled, and cut into 2 cm cubes
- 5 cm piece of fresh ginger (approx. 25 g), peeled and sliced
- 1 red chili pepper, washed, de-seeded, and cut into strips
- 1 navel orange, washed with hot water, zest grated, and juice from half the orange
- 2 sprigs fresh rosemary, washed and dried
- 1 tablespoon sunflower oil (or canola oil)
- 1 heaped teaspoon Cape Malay spice mix (or a local spice blend)
- Salt and black pepper to taste
Associated Prodoct
HOW TO MAKE IT
- Prepare the Ingredients:
- Wash, peel, and cut the butternut into 2 cm cubes.
- Peel and slice the ginger.
- Wash the chili, cut it lengthwise, remove the seeds and white inner skin, then slice into thin strips.
- Grate the peel of the orange and squeeze the juice from one half.
- Wash and dry the rosemary sprigs.
- Combine and Season:
- Place the butternut cubes in a mixing bowl.
- Add the sliced ginger, chili strips, orange zest, orange juice, rosemary, and sunflower oil to the bowl.
- Sprinkle with Cape Malay spice mix, salt, and pepper. Mix everything thoroughly to ensure even seasoning.
- Vacuum Seal:
- Transfer the seasoned butternut mixture to a suitable vacuum bag.
- Fold over the opening of the bag to keep the zipper clean, then seal the bag and use a vacuum sealer to remove the air.
- Sous-Vide Cooking:
- Attach the sous-vide stick to a suitable pot.
- Fill the pot with water, adhering to the maximum capacity marked on the stick.
- Preheat the water to 85°C.
- Submerge the vacuum-sealed bag in the water and cook for 60 minutes. Use a sous-vide rack if needed to prevent the bag from floating, and consider using a lid to conserve energy.
- Finishing the Dish:
- After the cooking process is complete, remove the bag from the water bath.
- If desired, heat the butternut before serving. Adjust the seasoning with additional salt and pepper if needed.
- Serving Suggestions:
- Serve the sous-vide butternut as a side dish, or mash it into a puree or blend into a soup.
- Pair with pap (maize meal) and grilled boerewors or braaied lamb chops for a South African twist.
Tips:
- Squash Varieties: Butternut is commonly available and works well with this recipe. Be sure to peel it as its skin is thicker than that of Hokkaido squash.
- Preventing Bag Floatation: Use a sous-vide rack to keep the bag submerged. A lid can help retain heat and save energy during cooking.