Sous vide kangaroo with rosemary (TM6)

Sous vide kangaroo with rosemary (TM6)

4.0 7 valutazioni

Prep. 10min

Totale 1h 15min

4 portions

Ingredienti

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

Difficoltà

facile

Valori nutritivi per 1 portion

Sodio 154.5 mg

Proteine 42.9 g

Calorie 985.2 kJ / 234.6 kcal

Grassi 6.9 g

Fibre 0.1 g

Grassi saturi 3.3 g

Carboidrati 0 g

Vuoi preparare questa ricetta?

Questa e altre 100 000 ricette ti aspettano!

Registrati per una prova gratuita di 30 giorni e scopri tutto il mondo Cookidoo®.

Registrati gratis Ulteriori informazioni

Ti potrebbe interessare anche...

Not quite nasi goreng

45min

Freeform bread with filling

1h 35min

Express pho soup with spiralized daikon (Thermomix® Spiralizer, using modes)

50min

Lime glaze

40min

Butterflied chicken with chilli oil and pineapple salsa (Darren Robertson)

3h 15min

Rice paper rolls (Thermomix® Cutter, using modes)

1h

Pork belly with noodles and chilli miso sauce (TM5)

4h 20min

Pork and shiitake mushroom rice paper rolls with Holy Trinity sauce

45min

Schiacciata (dessert pizza)

2h 5min

Peanut soba noodle wonton cups

40min

Citrus seafood salad

1h

Gyoza meatballs (Skinnymixers)

35min