Kangaroo Tail & Olive Stew on Soft Roast Garlic Polenta

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Preparation info

  • For

    Six

    • Difficulty

      Medium

Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

Now you may wonder where you will get kangaroo tail in England. Hopefully, with the growing interest in this fantastic meat you will be able to find it fairly easily. If not, use oxtail, another favourite of mine.

Ingredients

  • 2.5 kg ( lb) kangaroo tail cut through the bone
  • 100ml ( fl oz) vegetable oil
  • 300g (11 oz) carrots, peeled and cut into 1cm (⅓in) dice
  • 300g (11 oz) parsnips, peeled and cut into 1cm (⅓in) dice
  • 500g (18 oz) red onions, peeled and thickly sliced
  • 300g (11 oz) butternut squash, peeled and cut into 1cm (⅓ in) dice
  • 2 heads of garlic, peeled
  • 1 litre ( pints) brown roast chicken stock
  • ½ cup fresh sage leaves
  • 400ml (14 fl oz) best green olives (unpitted)
  • ½ cup Asian fish sauce
  • ¼ cup soya sauce
  • 500ml (18 fl oz) diced chopped tomatoes
  • ½ cup fresh thyme leaves
  • ½ cup fresh oregano leaves
  • Salt and pepper

Soft Roast Garlic Polenta

  • 250g (9oz) polenta grains, sieved to remove lumps
  • 1 head of garlic — roast whole in the oven for 35 minutes, then peel and crush
  • 500ml (18 fl oz) light red wine
  • 500ml (18 fl oz) brown roast chicken stock
  • 50ml ( fl oz) tamari
  • 1 teaspoon coarsely groundblack pepper
  • 1 cup sliced basil

Method

Heat a deep braising pan on a ring, pour in the vegetable oil and, when it begins to smoke, add the kangaroo tail in batches and brown all over. Remove the tail and add the vegetables and garlic. Sauté for 5 minutes until they begin to brown, then add 250ml (9fl oz) of the stock and bring to a rapid boil, scraping the bottom of the pan to free goodies stuck there. Put the tail back in and add the ingredients from the sage to the tomatoes; return to the boil before reducing to a simmer and putting the lid on. The stew can be cooked either on a ring or in the oven at 170°C/340°F/Gas 3-4 for 2-2½ hours. Keep the meat covered with liquid and skim off any fat after the first half hour. At the end stir in the thyme and oregano, and check the seasoning. Allow to rest for 20 minutes.

Now make the polenta. Bring the wine and stock to the boil. Pour the polenta into the simmering liquid in a steady stream, whisking as you go. When it returns to the boil stir in the garlic, tamari, pepper and basil and simmer for 5 minutes.

At home I serve the polenta and stew in two large, separate bowls with plenty of oven-toasted sweet potato bread. If this sounds appealing, prepare the bread by breaking into uneven chunks and drizzle with lots of good olive oil, salt and pepper before toasting in the oven at 200°C/390°F/Gas 6 for 15 minutes.