Sous vide Christmas gourmetting: the ultimate festive gourmet recipe
The perfect Christmas gourmet experience, tender and full of flavour
Gourmetten is a true Dutch Christmas tradition, bringing everyone together around the table for a cozy, relaxed and flavour-packed meal. This year, elevate your Christmas gourmetten with a refined sous vide twist. By cooking each protein sous vide in advance at its precise temperature, everything is perfectly tender and evenly cooked before it even reaches the gourmet grill. During dinner, all it needs is a short sear for flavour and texture, keeping your Christmas gourmet evening relaxed and effortless.
Ingredients
Beef
- 300 g beef steak cubes
- 2 tbsp olive oil
- 1 crushed garlic clove
- 1 tsp soy sauce
- ½ tsp black pepper
- Pinch of salt
Chicken
- 300 g chicken breast pieces
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp salt
- Black pepper
Pork fillet
- 300 g pork fillet cubes
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 1 crushed garlic clove
- ½ tsp thyme
- ½ tsp salt
- Black pepper
Salmon
- 300 g salmon cubes
- 1 tbsp olive oil
- 1 tsp lemon zest
- ½ tsp dill
- Salt and pepper
Shrimp
- 250 g peeled shrimp
- 1 tbsp olive oil
- 1 small grated garlic clove
- Pinch of chili flakes
- Salt
- Lemon wedge (added after sous vide)
Veggies
- 1 courgette, sliced
- 1 red bell pepper, sliced
- 150 g mushrooms, halved
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp oregano
- Salt and pepper
Equipment
Preparation method
Beef
Preheat your sous vide stick to 54–56°C.
Combine olive oil, garlic, soy sauce, pepper and a small pinch of salt. Coat the beef cubes lightly and vacuum seal. Cook for 1 to 1.5 hours. Chill slightly if preparing ahead for Christmas Day.
Chicken
Heat the sous vide to 62–64°C.
Mix olive oil, paprika, oregano, garlic powder, salt and pepper. Add chicken pieces, seal and cook for 1 to 1.5 hours until tender and fragrant.
Pork fillet
Set your sous vide to 60°C.
Stir olive oil, mustard, garlic, thyme, salt and pepper. Add pork cubes, seal and cook for 1.5 hours.
Salmon
Cook salmon unseasoned at 45–50°C for 30 to 40 minutes. After cooking, pat dry and gently coat with olive oil, lemon zest, dill, salt and pepper.
Shrimp
Seal shrimp with olive oil, garlic, chili flakes and salt. Cook at 55°C for 20 to 25 minutes. Add lemon after cooking.
Veggies
Mix olive oil, garlic powder, oregano, salt and pepper. Coat the vegetables lightly and set aside.
Finishing on the Christmas gourmet grill
Beef
Sear briefly on all sides until nicely browned.
Chicken
Warm on the grill until lightly caramelised.
Pork fillet
Grill until the mustard forms a delicate crust.
Salmon
Sear gently for 20 to 30 seconds per side to preserve texture.
Shrimp
Grill for 30 to 60 seconds for colour.
Veggies
Grill until tender with a festive char.
Serving ideas
Serve all proteins and vegetables on small platters so guests can create their own festive combinations. Pair with fresh baguette, herb butter, homemade sauces, and a bright Christmas salad.
This sous vide preparation ensures your gourmetten evening stays relaxed, delicious and perfectly cooked, even when entertaining a larger Christmas crowd.
A refined, flavourful and effortless gourmet experience, ideal for the holidays.
Celebrate Christmas with SousvideKenner
At SousvideKenner.nl, we make festive cooking simple, reliable and flavourful. Whether you're exploring sous vide for the first time or planning a complete Christmas gourmet feast, we provide the tools and recipes to help you create memorable meals.
Explore more recipes in our Sousvidekenner recipe collection.
Need the right setup? Visit www.sousvidekenner.nl
