Devices & Accessories
This recipe is designed for a specific device and accessory combination. Without this required setup, we cannot guarantee a successful outcome.
Thermomix® TM6
Compatible
Thermomix® TM5
Compatible
Also required
Thermomix® Blade Cover
Sous vide kangaroo with rosemary (TM5)
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
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in
Sous vide (TM5) with blade cover
6 Recipes
Australia and New Zealand
Australia and New Zealand
You might also like...
Show all
Creamy coconut chicken curry (open cooking)
30 min
Tex-Mex chicken casserole
45 min
Souvlaki lamb couscous salad
25 min
Layered chicken dinner
1 h 45 min
Curried chicken salad wraps
50 min
Lamb rack with roasted ratatouille, garlic green beans and potato gratin
1 h 45 min
Thai red chicken curry and rice
40 min
Lamb cutlets with spinach and pea purée
40 min
Easy Chinese beef and tomato
40 min
Sticky pork belly with jasmine rice
1 h
Shredded chicken satay pad Thai (Noni Jenkins)
40 min
Turkey and lemon aioli wraps
30 min