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.
