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Before you jump to Sous vide quail breasts with warm potato and watercress salad recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money In The Kitchen.

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Refrigerators and freezers use a lot of electricity, particularly if they are not operating as effectively as they should. In case you can get a new one, they use about 60% less than the old ones which might be more than ten years old. The right temperature settings for your fridge and freezer, whereby you’ll be saving electricity and optimising the preservation of food, is 37F and 0F. You can easily minimize how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

The kitchen on its own offers you many small methods by which energy and money can be saved. Green living is something we can all do, without difficulty. A lot of it really is simply using common sense.

We hope you got insight from reading it, now let’s go back to sous vide quail breasts with warm potato and watercress salad recipe. You can have sous vide quail breasts with warm potato and watercress salad using 14 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Sous vide quail breasts with warm potato and watercress salad:

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

Instructions 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 towels.
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 salad.
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

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