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    Sous Vide Lamb Rump with Cauliflower Couscous and Chocolate Jelly (lamb rump)

    I cooks lamb rump sous vide and serves it with some elegant accompaniments; including a sweep of cauliflower purée, cauliflower couscous with raisins, caramelised cauliflower florets and an unusual chocolate jelly. Lamb and chocolate may seem a strange combination, but the earthiness of the chocolate balances the muscular flavour of the meat perfectly.

    Prep Time

        •    Prep and cook time: 2 hours 15 minutes, plus setting time
        •    Yield: Serves 4


    For the lamb rump:

        •    extra virgin olive oil
        •    4 sprigs of fresh thyme
        •    4 lamb rumps, 225g each
        •    4 sprigs of fresh rosemary

    For the chocolate jelly:

        •    3g of agar agar
        •    230g of chicken stock
        •    80g of bitter chocolate, chopped, plus extra for grating

    For the cauliflower purée:

        •    50g of butter
        •    300g of cream
        •    200g of chicken stock
        •    1/2 onion, finely sliced
        •    1 garlic clove, finely sliced
        •    1 cauliflower, washed and sliced

    For the caramelised cauliflower:

        •    salt
        •    pepper
        •    25g of butter
        •    1 cauliflower, washed

    For the cauliflower couscous:

        •    salt
        •    rapeseed oil

        •    1 cauliflower, washed
        •    100g of golden raisins
        •    30g of pancetta, small dice
        •    1 pinch of chives, chopped

    For the vinaigrette:

        •    salt
        •    240ml of extra virgin olive oil
        •    60ml of white wine vinegar, good quality

    For the baby globe artichokes:

        •    salt
        •    extra virgin olive oil
        •    2 baby globe artichokes, cooked

    To serve:

        •    1 handful of sorrel
        •    100ml of lamb jus, warm


    1. Begin by preparing the chocolate jelly. Heat the chicken stock in a small saucepan until it reaches a simmer, then add the chocolate and whisk to melt. Mix thoroughly and leave to cool.

      • 230g of chicken stock
      • 80g of bitter chocolate, chopped, plus extra for grating

    2. Gently whisk in the agar agar, bring to the boil, while stirring, then pour into a shallow tray. Allow to cool and place in the fridge to set while you prepare the other elements.

      • 3g of agar agar

    3. For the cauliflower purée, melt the butter in a heavy-based saucepan over a medium heat. Add the onion and garlic and cook until soft and golden brown. Add the sliced cauliflower, cook until golden and caramelised, then add the stock. Bring to a simmer and cook until the cauliflower is soft and tender.

      • 50g of butter
      • 1/2 onion, finely sliced
      • 1 garlic clove, finely sliced
      • 1 cauliflower, washed and sliced
      • 200g of chicken stock

    4. Continue to simmer until the stock reduces by half. Add the cream and reduce by half again, remove from the heat and transfer to a blender. Blitz until smooth, pass through a fine strainer and set aside until required.

      • 300g of cream

    5. Preheat a water bath to 58.5˚C

    6. To prepare the lamb, trim off the fat and score the flesh (optional). Seal in either 1 large vac pac bag (making sure the lamb pieces are not overlapping) or 4 small bags, with extra virgin olive oil, thyme and rosemary. Cook in the water bath for 45 minutes.

      • 4 lamb rumps, 225g each
      • 4 sprigs of fresh thyme
      • 4 sprigs of fresh rosemary
      • extra virgin olive oil

    7. Meanwhile, prepare the caramelised cauliflower. Cut the cauliflower into medium-sized florets and blanch in salted boiling water until tender, for approximately 2-3 minutes. Strain and cool in iced water.

      • 1 cauliflower, washed
      • salt

    8. Drain well and set aside. Add the butter to the frying pan and make a very light beurre noisette. Add the florets, caramelise until golden brown and season.

      • 25g of butter
      • salt
      • pepper

    9. To prepare the vinaigrette, simply whisk together the vinegar and oil, season to taste and store in a squeezy bottle until required.

      • 60ml of white wine vinegar, good quality
      • 240ml of extra virgin olive oil
      • salt

    10. For the cauliflower couscous, soak the golden raisins in boiling hot water for 20-30 minutes, strain and set aside. Dice the pancetta into 6mm chunks and finely grate the cauliflower.

      • 100g of golden raisins
      • 30g of pancetta, small dice
      • 1 cauliflower, washed

    11. Place a saucepan over a medium heat and add a small dash of oil. Once the oil is hot, add the pancetta and fry until caramelised. Then, add the grated cauliflower, season to taste and finish with a good pinch of chopped chives. Finally, add a dash of the vinaigrette to taste and the raisins.

      • rapeseed oil
      • 1 pinch of chives
      • salt

    12. Halve the artichokes, spoon out any remaining flesh and season with salt. Sauté in a hot pan with a little extra virgin olive oil until golden.

      • extra virgin olive oil
      • salt
      • 2 baby globe artichokes, cooked

    13. Once the lamb is ready, remove from the water bath and vac pac bag and dry off any excess moisture with kitchen paper. Seal in a hot pan with a small dash of rapeseed oil until golden brown on all sides, remove and place on a board ready to carve.

    14. To serve, slice each rump into 2 pieces and serve onto plates on top of the cauliflower couscous.

    15. To each plate, add a dollop of the purée, caramelised cauliflower florets, chocolate jelly cubes and some sorrel. Drizzle with the jus and serve immediately.

      • 100ml of lamb jus
      • 1 handful of sorrel

      This great family recipe is thanks to Great British Chefs Recipes at https://www.greatbritishchefs.com/recipes/sous-vide-lamb-rump-with-cauliflower-couscous-chocolate-jelly

      Barramundi with Tomato Caperberry Sauce and Mash

      Turn barramundi fillets into a meal sensation with a few ingredients and this clever recipe.

      Prep Time

          •    Prep time: 10 minutes
          •    Cook time: 40 minutes
          •    Yield: Serves 4


          •    40g butter
          •    2 tbsps tomato paste
          •    Potato mash, to serve
          •    1/2 cup dry white wine
          •    2 garlic cloves, crushed
          •    400g can diced tomatoes
          •    4 (150g each) barramundi fillets
          •    1 medium red capsicum, thinly sliced
          •    1 medium brown onion, finely chopped
          •    1/4 cup caperberries (see note), drained, rinsed
          •    Shredded fresh flat-leaf parsley leaves, to serve


      1. Melt half the butter in a saucepan over medium heat. Cook onion and garlic for 3 to 4 minutes or until softened. Add capsicum, tomato paste, tomato and wine. Bring to the boil. Reduce heat to low. Simmer for 15 minutes or until thickened. Add caperberries. Simmer for 5 minutes.
      2. Melt remaining butter in a frying pan over medium heat. Cook fish, in batches, for 3 to 4 minutes each side or until cooked through. Serve with mash, tomato caperberry sauce and parsley.

      This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/barramundi-tomato-caperberry-sauce-mash/51d4f145-c5bb-43fc-ad2b-d24fb19d51cd

      Pan-fried Duck Breast with Creamed Cabbage, Chestnuts & Caramelised Pear

      A restaurant-quality dish by Gordon Ramsay made using easily found ingredients

      Prep Time

          •    Prep time: 30 minutes
          •    Cook time: 40 minutes
          •    Yield: Serves 2


          •    1 tbsp olive oil
          •    2 duck breasts
          •    couple thyme sprigs
          •    1 tsp white wine vinegar
          •    1 garlic clove, left whole with skin on

      For the cabbage:

          •    1 tsp thyme leaf
          •    50ml double cream
          •    half small celeriac, diced
          •    half Savoy cabbage, finely shredded
          •    100g cooked chestnut pieces, sliced
          •    85g smoked bacon, cut into small pieces

      For the pear:

          •    2 star anise
          •    1 pear, peeled
          •    5 tbsp icing sugar
          •    2 tsps balsamic vinegar


      1. Lightly score the skin of the duck breasts, then season well. Place a non-stick pan over a medium heat, then lay the duck in the pan, skin-side down. Cook until the fat starts to come from the duck, then add the garlic and thyme. Turn down the heat, then continue to cook for 15-20 mins, depending on the size of the duck breast, until the skin is really crisp and brown. As it cooks, pour the fat into a large pan for the cabbage.

      2. Flip the duck over, cook on the flesh side for 3 mins until browned, then turn off the heat (this will result in meat that is pink in the middle - cook for a few minutes longer if you like it well done). Leave the duck in the pan to rest.

      3. While the duck cooks, heat 1 tbsp of its fat in the other pan. Add the celeriac and bacon, then gently fry for 5 mins until the celeriac has browned and the bacon starts to crisp. Add the thyme, then the cabbage. Fry the cabbage for 5 mins until it starts to wilt. Add 100ml water and simmer for 5 mins until the water has evaporated and the celeriac is soft. Pour in the cream, stir to coat, then add the chestnuts and heat through. This can be done up to a day ahead - cook the celeriac in 1 tbsp vegetable oil instead of the duck fat and reheat with an extra splash of cream before serving.

      4. Cut the pear in half and use a melon baller or teaspoon to scoop out the core. Place a star anise in the cavity of each half.

      5. Place 3 tbsp of the icing sugar in a non-stick pan and heat to make a light amber caramel. Pour in the vinegar and bubble to make a sticky syrup. Dust the pear halves heavily with the rest of the icing sugar, then place the pan back on the heat. Cook the pear for 10 mins until brown and caramelised all over. This can be done up to a day ahead and reheated, adding a splash of water.

      6. To serve, slice each duck breast lengthways and dress the watercress in the olive oil and vinegar. Spoon a neat mound of cabbage on one side of each plate. Place a pear half, cut-side up, on the opposite side of the plate and drizzle the sticky sauce around it. Place the outside slices of duck breast on the cabbage and fan the rest of the duck over. Scatter the dressed watercress sprigs around the sides of the plates and serve.

      This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/pan-fried-duck-breast-creamed-cabbage-chestnuts-caramelised-pear

      Pork Cutlets with Butternut Squash, Apple, and Cranberry Sauté

      Steaming squash tenderizes it before you pan-sear it to a caramelized finish.

      Prep Time

          •    Prep time: 10 minutes
          •    Cook time: 13 minutes
          •    Yield: Serves 4


          •    2 tsps sugar
          •    1 cup chopped onion
          •    1 tbsp unsalted butter
          •    1 tbsp olive oil, divided
          •    2 tsps all-purpose flour
          •    1 cup dried cranberries
          •    1/4 tsp ground red pepper
          •    3/4 tsp kosher salt, divided
          •    1 cup unsalted chicken stock
          •    2 tbsps chopped fresh parsley
          •    1/4 tsp freshly ground black pepper
          •    3 cups precut peeled butternut squash
          •    1 cup chopped peeled Granny Smith apple
          •    1 (1-pound) pork tenderloin, trimmed and cut into 12 thin medallions


      1. Place squash and cran­berries in a microwave-safe dish. Add water to a depth of 1/4 inch; cover with plastic wrap. Microwave at HIGH 7 minutes; drain.

      2. While squash cooks, heat a nonstick skillet over medium-high heat. Sprinkle pork with 1/2 teaspoon salt and black pepper. Place flour in a shallow dish; dredge pork in flour. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add half of pork; cook 2 minutes per side. Transfer cooked pork to a platter. Repeat with remaining oil and pork.

      3. Add chicken stock to pan; cook until liquid is reduced by half, stirring occasionally.

      4. Melt butter in a skillet over medium-high heat. Add onion, apple, sugar, and red pepper to pan, and toss to coat; sauté 4 minutes. Add squash, cranberries, and remaining 1/4 teaspoon salt; toss and remove from heat. Pour pan sauce over pork, and serve with squash mixture; garnish with chopped parsley.

      This great family recipe is thanks to My Recipes Recipes at https://www.myrecipes.com/recipe/pork-cutlets-butternut-squash

      Blackened Barramundi with Mango-Avocado Salsa

      We’re in love with this flavor combination: blackened barramundi and mango-avocado. It’s perfect for a fun summer potluck with your besties.

      Prep Time

          •    Prep time: 15 minutes
          •    Cook time: 8 minutes
          •    Yield: Serves 8


      For the fish:

          •    1 tbsp vegetable or olive oil
          •    Blackening seasoning to coat
          •    1 (12-oz) Australis Barramundi fillets, defrosted

      For the Mango-Avocado Salsa:

          •    Juice of ½ lime
          •    1 mango, diced
          •    1 avocado, diced
          •    1 red bell pepper, diced
          •    1/2 small red onion, diced
          •    Rice, for serving (Optional)
          •    1/4 cup cilantro leaves
, chopped
          •    1-2 jalapeno or serrano chile, seeded and diced


      1. Combine salsa ingredients in a bowl. Toss with lime juice and salt. Set aside.
      2. Pat barramundi fillets dry with paper towels. Sprinkle both sides of fillets with your preferred blackening seasoning to evenly coat. Shake off any excess.
      3. Heat oil in a skillet over medium heat. When hot, add the fillets and cook 2 minutes until blackened. Flip and cook another 2 minutes. Cook in batches as needed.
      4. Remove from heat and rest.
      5. Serve fish topped with mango salsa.
      6. Serve with steamed rice, quinoa or tortillas (as tacos!), if desired.

      This great family recipe is thanks to The Better Fish Recipes at https://www.thebetterfish.com/recipe/blackened-barramundi-with-mango-avocado-salsa/