Sous vide kangaroo with rosemary (TM6)

Sous vide kangaroo with rosemary (TM6)

4.5 6 évaluations

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...

Root vegetables with hazelnut pangrattato

Root vegetables with hazelnut pangrattato

40 min

Quick sliced pickle (Thermomix® Cutter, using modes)

Quick sliced pickle (Thermomix® Cutter, using modes)

5 min

Chicken Pizzaiola with Thermomix® Cutter

Chicken Pizzaiola with Thermomix® Cutter

50 min

Bacon with chicken strips

Bacon with chicken strips

15 min

Browned beef cubes (medium)

Browned beef cubes (medium)

15 min

Barbecue onions (500 g)

Barbecue onions (500 g)

45 min

Fish stock

Fish stock

35 min

Nutty Passionfruit Pork Ribs

Nutty Passionfruit Pork Ribs

1 godz. 15 min

Korean barbecue pork with rice salad

Korean barbecue pork with rice salad

40 min

Jalapeño poppers

Jalapeño poppers

35 min

Chicken velouté meal (TM6)

Chicken velouté meal (TM6)

45 min

San choy bau (Matt Sinclair)

San choy bau (Matt Sinclair)

30 min