RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.256
Energy (kCal)	135.6687
Carbohydrates (g)	3.9993
Total fats (g)	13.5777
Fatty acids, total saturated 20:0 (g)	0.0559
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1070
Fatty acids, total polyunsaturated 17:1 (g)	0.0169
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0109
Tocopherol, beta (mg)	0.0148
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.2642
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0154
Proline (g)	0.0151
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0805
Adjusted Protein (g)	0.0000
Cystine (g)	0.0017
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0411
Copper, Cu (mg)	0.0158
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0220
Total lipid (fat) (g)	13.5777
Vitamin K (phylloquinone) (g)	8.1882
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0005
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	29.8350
Folate, total (g)	10.8209
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	64.8258
Energy (kcal)	135.6687
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1711
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0010
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	2.8173
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0025
Vitamin C, total ascorbic acid (mg)	18.9797
Lutein + zeaxanthin (g)	36.4125
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0040
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	4.1183
Fatty acids, total saturated 16:0 (g)	1.5316
Carbohydrate, by difference (g)	3.9993
Vitamin D (IU)	0.0000
Fructose (g)	0.0867
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0289
Tyrosine (g)	0.0013
Potassium, K (mg)	73.2695
Fatty acids, total saturated 12:0 (g)	0.0001
Vitamin A, RAE (g)	3.2008
Serine (g)	0.0058
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0034
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0174
Fatty acids, total saturated 14:0 (g)	0.0004
Histidine (g)	0.0010
Isoleucine (g)	0.0026
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1358
Water (g)	36.6427
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	11.7933
Sodium, Na (mg)	0.7316
Iron, Fe (mg)	0.1462
Energy (kJ)	567.5141
Ash (g)	0.1503
Caffeine (mg)	0.0000
Glycine (g)	0.0034
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	1.3283
Fatty acids, total polyunsaturated (g)	1.4353
Vitamin E (alpha-tocopherol) (mg)	1.9683
Sucrose (g)	0.0461
Vitamin B-6 (mg)	0.0166
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0036
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0718
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0001
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0304
Folate, food (g)	10.8209
Fatty acids, total saturated 20:1 (g)	0.0420
Fatty acids, total monounsaturated (g)	9.8616
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0006
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0030
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	2.4788
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.8739
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	4.5558
Fatty acids, total saturated 10:0 (g)	0.0010
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0058
Glutamic acid (g)	0.0136
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	1.8600
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0048
Folate, DFE (g)	10.8209
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.0974
Tryptophan (g)	0.0007
Threonine (g)	0.0026
Fatty acids, total polyunsaturated 18:1 c (g)	0.0002
Manganese, Mn (mg)	0.0058
Protein (g)	0.2560
Cryptoxanthin, beta (g)	52.5933
Fatty acids, total saturated 18:1 undifferentiated (g)	9.6318
Betaine (mg)	0.0236
Phosphorus, P (mg)	6.3825
Tocopherol, gamma (mg)	0.1120

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Australasian >> Australian >> Australian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Marinate well-drained and patted dry mandarin segments in Grand Marnier for as long as possible (2-3 days would be good but 4 hours minimum), turning regularly. | 2. Drain liquid off mandarins and add liquid to all other marinade ingredients. | 3. Combine well and reduce by 50% if using fresh orange juice, otherwise leave as is. | 4. Cut kangaroo (or beef) fillets into 20-25mm thick diagonal slices (cut across the grain). | 5. Pat sliced kangaroo steaks dry and add half the marinade to a shallow dish. | 6. Add steaks& pour over remaining marinade and refrigerate turning occasionally. | 7. Remove steaks from refrigerator 2 hours before cooking and turn meat. | 8. Grill steaks for 10-15 minutes, until medium cooked DO NOT OVERCOOK AND TOUGHEN. | 9. Meanwhile, reduce leftover marinade in a pan on a low heat, and when reduced add marinated mandarin segments and toss lightly. | 10. Heat through and serve over steaks with boiled rice and a side salad of 3 or 4 different lettuces. | 11. Make a dressing of balsamic vinegar, lemon juice and concentrated orange juice, seasoned with freshly crushed pepper and a little Grand Marnier. | 12. Serve with a Gutsy Aussie Red. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
kangaroo fillet beef	1	can		-	-	-	-
mandarin segment	1	can		-	-	-	-
marinade				-	-	-	-
plum sauce	2 -3	tablespoons		0.0	0.0	0.0	0.0
orange	2	tablespoons	juiced	13.95	3.2239999999999998	0.217	0.062
kikkoman teriyaki sauce	2/3	cup		-	-	-	-
black pepper			ground	-	-	-	-
lemon	1		juiced	1.1183	0.3508	0.0178	0.0122
dark brown sugar	1	tablespoon		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
lime	1		juiced	1.2604	0.4245	0.0212	0.0035
grand marnier	1/4	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Kangaroo Steaks with Marinated Mandarins