Sous vide kangaroo with rosemary (TM6)

Sous vide kangaroo with rosemary (TM6)

4.0 7 valutazione

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...

Pork, sage and prune casserole with winter veg mash (Diabetes, TM6)

Pork, sage and prune casserole with winter veg mash (Diabetes, TM6)

45min

Beef stock paste

Beef stock paste

3h

Chicken stock paste

Chicken stock paste

45min

Meat stock paste

Meat stock paste

45min

Asian master stock

Asian master stock

1h 45min

Sous vide kangaroo with rosemary (TM5)

Sous vide kangaroo with rosemary (TM5)

1h 15min

Browned beef cubes (well done)

Browned beef cubes (well done)

15min

Chinese five spice beef cheeks (Skinnymixers)

Chinese five spice beef cheeks (Skinnymixers)

4h 25min

Wonton soup (pork)

Wonton soup (pork)

45min

Rare beef steak with herb garlic butter

Rare beef steak with herb garlic butter

2h 15min

Chilli mussels with thyme and tomatoes

Chilli mussels with thyme and tomatoes

40min

San choy bau (Matt Sinclair)

San choy bau (Matt Sinclair)

30min