Devices & Accessories
This recipe is designed for a specific device and accessory combination. Without this required setup the recipe might not be successful.
Thermomix® TM7
Compatible
Thermomix® TM6
Compatible
Also required
Thermomix® Blade Cover
Sous vide kangaroo with rosemary (TM6)
Prep. 10 min
Total 1 h 15 min
4 portions
Ingredients
-
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
Difficulty
easy
Nutrition per 1 portion
Sodium
154.5 mg
Protein
42.9 g
Calories
985.2 kJ /
234.6 kcal
Fat
6.9 g
Fibre
0.1 g
Saturated Fat
3.3 g
Carbohydrates
0 g
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