Sous vide suckling pig with chou farci, hummus and chickpea fricassee

by Colin McGurran
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Ingredients

Fresh Meat

Salad & Fresh Herbs

Store Cupboard

Fruit & Vegetables

Beverages

Dairy

  • 60g of butter, cubed

Oils & Vinegars

  • 125ml of white wine vinegar
  • 75ml of olive oil

Spices & Dried Herbs

Speciality Ingredients