Sous vide kangaroo with Chinese sausage sweet potato noodles ‘bolognese’
It’s ANZAC day. Ideally, I’d accompany my kangaroo with a kiwi but I couldn’t find one. I assume a kiwi’s neck is easy to break and it can be dunked in boiling water and plucked like a chicken. I’d probably roast it like a chook.
In the absence of a kiwi, I thought I’d create a fusion dish with some Chinese sausage aka Lup Cheong. While not on the side of the allies, an Italian influence with a Bolognese sauce would make this a three-way fusion dish.
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In keeping with the low carb lifestyle, I cooked this with sweet potato ‘noodles’.
Everything was bought at Coles including the kangaroo (roo) meat. I cooked with the Anova Culinary Precision Cooker.
Recipe
- 1 Packet Sweet potato noodles 250 grams Coles brand
- 1 Fillet Kangaroo meat it was a kangaroo steak but I have no idea of the anatomical location of the muscle bundles
- 4 Chinese sausages also known as Lup Cheong
- 1/4 Bottle Leggo's Bolognese sauce 190 grams Leggo's brand, the bottle is 750 grams
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Cook the kangaroo meat by sous vide at 65 °C/150 °F for three hours.
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Cook the sweet potato noodles with microwave radiation according to the packet details.
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Cook the Chinese sausage by sous vide at 65 °C/150 °F for the last thirty minutes of the three-hour roo meat cook.
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Add the cooked noodles to a frying pan and then cook the bolognese sauce with the noodles according to the instructions on the bottle.
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When the kangaroo meat is ready, remove it from the vacuum bag, pat it dry and sear the surface of the meat in a hot frying pan.
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Slice the kangaroo meat and add it to the noodles and sauce.
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Remove the Chinese sausage from the vacuum bag and slice it and add it to the noodles and sauce.
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Mix everything together and serve in a bowl.
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Shoot a photograph.
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Eat the meal with chopsticks.
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Wash the dishes.
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Write the recipe.
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Write the blog post and hope people share this post on Facebook, Twitter and Pinterest.
Disclaimer
I have no culinary training nor qualifications.
This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner.
The quantities are indicative. Feel free to vary the quantities to suit your taste. I deliberately do not calculate energy for dishes.
I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.
Photographs
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Questions and answers
Would you really eat a kiwi?
Sure, it’s just a small nocturnal bird. I don’t expect it would have a lot of meat on it, but who knows, it may taste better than chicken.
You cooked the roo meat differently to the last time you prepared it. Why?
Why not? Bacterial and parasitic killing can be achieved by reaching a killing temperature and assuming the muscle bundles have cooked, you can then back off the heat and allow the meat to rest.
Sous vide has the advantage that pasteurisation can occur over a period of time at a temperature lower than the point in time kill temperature.
To be fair, I couldn’t find a pasteurisation time and period for kangaroo, but based on what I’ve read about other similar meats, I figured 65 °C/150 °F for three hours would get me a safe lump of meat that was ‘done’ nicely and tender too.
You’ve combined Australian indigenous fauna, Chinese sausage, and a Bolognese sauce from a bottle. Are you serious?
Why not? I like the idea of combining food from different styles. Kangaroo is very lean, a little gamey and it can be chewy. Why not add some fatty salty Chinese sausage?
It’s important to serve proteins with vegetable matter, so sweet potato is a good choice. This sort of dish needs a sauce, so sweet potato noodles make sense to me.
I was watching an old Top Gear episode with Clarkson and Hammond driving through Bologna and Hammond was craving spaghetti bolognese without knowing that what he knew to be spaghetti bolognese was known as ragù with a tagliatelle type pasta. This gave me the idea of using the bolognese sauce.
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Final thoughts
The sous vide kangaroo Chinese sausage sweet potato bolognese tasted pretty good. The kangaroo meat was tender and tasty. The noodles absorbed the bolognese sauce nicely and the whole worked well together.
The Kiwi is a flightless bird from New Zealand. It has very fine feathers and a down-curved bill. The Kiwi is not a fruit. What you’re thinking about is more correctly known as a Chinese gooseberry. Back to top.
I’m thinking you could make something with kiwifruit. Like you know how they use fruit in Korean meat marinades like nashi pear? I bet kiwi fruit would work. Next Anzac Day?
Although Kiwi fruit is really Chinese gooseberry. That said, like paw paw, Chinese gooseberry is great for tenderising tough proteins 😃😃😃 Food for thought 👍
You make it look easy and delicious 🙂
Thank you very much Dan.
I do a lot of cheating by using sauce in a bottle and noodles in a packet.
Sometimes cheating with our food is a glorious affair. 😁
The best form of cheating.
Yes, as long as you maintain your vigilance with safe practices, there is no down side although some experiences are better than others.
True. Vigilance is critical to safe behaviour 😃
I keep my palate on a swivel always checking for some gastronomical delight to appear out of nowhere and demand my full attention.
I even dream of food 😂
Oh, now I am jelous of you. I’ve got to try that except I’ll have to remain disciplined or waking up could become a problem
Chinese gooseberry….I like Kiwi, I’m not fond of a gooseberry!
That looks darn tasty!
It was, thanks, Sarah. Now that my freezer is free of kangaroo meat I will need to go shopping tomorrow for more red meat.
Awesome!
Thanks Brother!
What a lovely fusion meal, Gaz. Lovely to hear that it turned out well. Didn’t know there were sweet potato noodles, or sweet potato cut in the form of noodles, at Coles. May need to check this one out 😃 Also good choice of sauce. Really like that one you chose. Guessing there are leftovers for tomorrow 😃
Thanks, Mabel. There are indeed leftovers 😃
The sweet potatoes are pretty good, they tasted better than the zucchini noodles.
A few times I had zucchini noodles and couldn’t bring myself to enjoy them. I suppose the sweet potato noodles are mores dense, more taste 😃 From reading your recipes, I notice you don’t talk much about your ganishings. Is that parsley? 😃😃
Yes, I just grabbed some parsley from a plant which I’ve managed not to kill and tear bits off onto the food.
I think I’ll have the sweet potato noodles again.
I usually don’t parsley my food but might have to try. Maybe experiment with sauces.
I tend not to really taste much of the garnish but garnish is good for the photography 😃
Really…I always find that the garnish makes a huge difference, especially stirring it through the pan as you cook the food and then garnishing again when plating up. Thyme and dill are what I like to use 😃😃😃
I reckon if I add cheese I’d taste it 😃