Devices & Accessories
This recipe is designed for a specific device and accessory combination. Without this required setup the recipe might not be successful.
Also required
Thermomix® Blade Cover
Sous vide kangaroo with rosemary (TM5)
Ingredients
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kangaroo fillets (180-200 g each, 3 cm thickness)4
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salt to season
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ground black pepper to season
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olive oil for drizzling
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fresh rosemary4 sprigs
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water to fully submerge bags (not higher than the 2L maximum fill level)
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lemon juice (approx. ½ lemon) or 1 level tsp ascorbic acid powder30 g
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salted butter for frying1 tbsp
Nutrition per 1 portion
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