Sous vide lamb rump with cauliflower couscous and chocolate jelly
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Ingredients
Fresh Meat
Salad & Fresh Herbs
Oils & Vinegars
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extra virgin olive oil
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rapeseed oil
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60ml of white wine vinegar, good quality
Store Cupboard
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430g of chicken stock
Speciality Ingredients
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3g of agar agar
Fruit & Vegetables
Dairy
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75g of butter
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300g of cream