Sous vide kangaroo with rosemary (TM6)

Sous vide kangaroo with rosemary (TM6)

4.0 7 évaluation

Prép. 10min

Total 1h 15min

4 portions

Ingrédients

kangaroo fillets (180-200 g each, 3 cm thickness)
4
salt to season
ground black pepper to season
olive oil for drizzling
fresh rosemary
4 sprigs
water to fully submerge bags (not higher than the 2L maximum fill level)
lemon juice (approx. ½ lemon) or 1 level tsp ascorbic acid powder
30 g
salted butter for frying
1 tbsp

Niveau

facile

Infos nut. par 1 portion

Sodium 154.5 mg

Protides 42.9 g

Calories 985.2 kJ / 234.6 kcal

Lipides 6.9 g

Fibre 0.1 g

Graisses saturées 3.3 g

Glucides 0 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Vous pourriez aussi aimer...

Sous vide steak with bean puree and chimichurri (Diabetes)

Sous vide steak with bean puree and chimichurri (Diabetes)

2h 10min

Chicken stock paste

Chicken stock paste

45min

Lamb ragù with watercress and mint pesto (TM6, Mark Southon)

Lamb ragù with watercress and mint pesto (TM6, Mark Southon)

4h 35min

Chinese five spice beef cheeks (Skinnymixers)

Chinese five spice beef cheeks (Skinnymixers)

4h 25min

Wonton soup (pork)

Wonton soup (pork)

45min

Caramelised onions (400-500 g)

Caramelised onions (400-500 g)

25min

Lamb and fennel ragu

Lamb and fennel ragu

4h 35min

Twice-cooked pork belly with lentils

Twice-cooked pork belly with lentils

5h 30min

Sous vide chicken ballotine with red capsicum sauce (TM6)

Sous vide chicken ballotine with red capsicum sauce (TM6)

2h 5min

Thai chicken balls with sweet chilli dipping sauce

Thai chicken balls with sweet chilli dipping sauce

1h

Homemade Custard

Homemade Custard

15min

San choy bau (Matt Sinclair)

San choy bau (Matt Sinclair)

30min