Emu Stew (Mark Olive)

Emu Stew (Mark Olive)

5.0 3 évaluations

Prép. 10min

Total 25min

4 portions

Ingrédients

unsalted butter
50 g
onion cut into quarters
100 g
celeriac cut into pieces (2-3 cm)
100 g
carrot cut into pieces (2-3 cm)
200 g
parsnip cut into pieces (2-3 cm)
70 g
turnip cut into pieces (2-3 cm)
130 g
plain flour
25 g
dried bush tomatoes (optional)
20 g
ground lemon myrtle
¼ tsp
ground saltbush
¼ tsp
ground sea parsley
¼ tsp
bush tomato powder
¼ tsp
ground pepperleaf
¼ tsp
ground wattleseed
¼ tsp
tomato paste
30 g
sea salt
1 - 2 pinches
Beef stock paste (see Tips)
1 tsp
red wine
50 g
water
250 g
emu fillet steak, cut into strips (6 x 1 cm)
500 g

Niveau

facile

Infos nut. par 1 portion

Sodium 234 mg

Protides 35.3 g

Calories 1517.7 kJ / 362.8 kcal

Lipides 13.2 g

Fibre 5.2 g

Graisses saturées 7.3 g

Glucides 23.9 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

Également présenté dans

Chef favourites 57 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Meatballs in red pepper sauce

30min

Cheats "cassoulet"

45min

Peruvian roast chicken with green sauce and avocado salad

25h 35min

Crispy Chinese lemon chicken

40min

Family chicken galette

1h 55min

Korean beef bulgogi (TM6)

1h 30min

Easy chicken congee with Chinese sausage and mushrooms

35min

Greek-style meatballs with warm veg salad (Noni Jenkins)

40min

"Moussaka" bowl

45min

Sticky pork belly with jasmine rice

1h

Pine nut and currant rissoles (Mark LaBrooy)

55min

'Sun City' chicken and cauliflower curry

40min

Tout montrer

Tout montrer