Sous vide kangaroo with rosemary (TM6)

Sous vide kangaroo with rosemary (TM6)

4.0 7 beoordelingen

Voorbereiding. 10min

Totaal 1u. 15min

4 portions

Ingrediënten

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

Moeilijkheidsgraad

gemakkelijk

Voeding per 1 portion

Natrium 154.5 mg

Eiwitten 42.9 g

Calorieën 985.2 kJ / 234.6 kcal

Vetten 6.9 g

Vezels 0.1 g

Verzadigd vet 3.3 g

Koolhydraten 0 g

Vindt u het leuk wat u ziet?

Dit recept en meer dan 100 000 andere wachten op jou!

Registreer u voor onze 30 dagen gratis proefperiode en ontdek de wereld van Cookidoo®. Zonder verplichtingen.

Gratis aanmelden Meer informatie

Misschien vind je het ook leuk...

Pork belly with noodles and chilli miso sauce (TM6)

4u. 20min

Sous vide pears with cinnamon sauce (TM6)

2u.

Sous-vide rare beef steak with béarnaise sauce

2u. 20min

Meatballs in tomato sauce (TM6)

3u. 40min

Chinese five spice beef cheeks (Skinnymixers)

4u. 25min

Wonton soup (pork)

45min

Sweet and sour pork ribs

35min

Lamb and fennel ragu

4u. 35min

Beef and mushroom stroganoff

40min

Chicken velouté meal (TM6)

45min

Sous vide rare beef steak with béarnaise sauce (TM5)

2u. 20min

Cold cut pork sausage

1u. 30min