Pickled Radish, Dill and Puffed Quinoa | Recipe by sousvidetools.com | sousvidetools.com
Explore the art of precision cooking with Chef Chris Holland's expertise, using fresh, seasonal ingredients for unforgettable cakes. Perfect for cake lovers and aspiring chefs alike.
Ingredients
- 3 bunches of dill
- 300ml of sunflower oil
- 50ml of cider vinegar
- 3 egg yolks
- salt to season
- 1 bunch of dill
- 100g of quinoa
- 500ml of vegetable oil
- 1 bunch of radishes
- 200ml of white wine vinegar
- 100ml of water
- 50g of sugar
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