Dispositivi & accessori
Sous vide kangaroo with rosemary (TM5)
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 rosemary4 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 powder30 g
-
salted butter for frying1 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 gratis Ulteriori informazioniPresente anche in
Sous vide (TM5) with blade cover
6 ricette
Australia e Nuova Zelanda
Australia e Nuova Zelanda
Ti potrebbe interessare anche...
Five-spice duck with mushrooms, Asian vegetables and rice
1h 5min
Thai-style grilled pork skewers
7h 25min
Pork san choy bau
25min
Thai beef salad
1h 20min
Pork and shiitake mushroom rice paper rolls with Holy Trinity sauce
45min
Chinese pork with vegetables
1h 20min
Duck breasts with orange ginger sauce, mashed potatoes and green beans
1h 10min
Coq au vin blanc with polenta madeleines
1h 45min
Chilli mussels with thyme and tomatoes
40min
Balinese prawn curry (Russel Blaikie)
1h 45min
Sous vide kangaroo with rosemary (TM6)
1h 15min
San choy bau (Matt Sinclair)
30min