Klarstein 10030542 Mode D'emploi page 29

Moroccan Lamb
Ingredients
700 g Shoulder of lamb, cut
into chunks.
½ tsp cayenne
1 tsp black pepper 1 tsp
paprika
1 tsp ginger
½ tsp tumeric
½ tsp cinnamon 200ml
passata
400 g chopped tomatoes 3oz
dried apricots
1 oz dates 2oz sultanas
2 oz flaked almonds 1 tbsp
clear honey
Vanilla Rhubarb
Ingredients
200 g rhubarb
45 g sugar
45 ml water
1 vanilla pod
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Preparation
1. Place cayenne, black pepper, paprika, ginger, turmeric and
cinnamon into a small bowl and mix to combine. Place the lamb in
a large bowl and toss together with half of the spice mix. Cover and
leave overnight in the fridge.
2. Preheat the sous vide to 56 ˚C.
3. Stir passata, chopped tomatoes, apricots, dates, sultanas, almonds
and honey, into the lamb.
4. Place Moroccan lamb into the pouch and seal.
5. Place the pouch into the water and fully submerge. Cook for 8
hours.
Serving suggestion:
Serve with jewelled pomegranate couscous.
Preparation
1. Fill and preheat the sous vide to 60 ˚C.
2. Cut the rhubarb into 7 cm lengths.
3. Into the pouch place the rhubarb, sugar, vanilla, scraped from the
pod and water.
4. Seal the pouch and fully submerge into the sous vide.
5. Cook for 20 minutes.
6. Lift out of the Sous Vide and place into ice cold water..
Serving suggestion:
Spoon into the centre of vanilla cupcakes or over the top of clotted cream
rice pudding for a delicious, sweet treat.