Name: Kangaroo Tail & Olive Stew on Soft Roast Garlic Polenta
Yield: For Six
Ingredients: 2 heads of garlic, peeled; 300g (11 oz) butternut squash, peeled and cut into 1cm (⅓ in) dice; ½ cup fresh sage leaves; 1 litre (1¾ pints) brown roast chicken stock; 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; Salt and pepper; 250g (9oz) polenta grains, sieved to remove lumps; 300g (11 oz) carrots, peeled and cut into 1cm (⅓in) dice; 100ml (3½ fl oz) vegetable oil; 2.5 kg (5½ lb) kangaroo tail cut through the bone; 500ml (18 fl oz) light red wine; ½ cup fresh oregano leaves; 300g (11 oz) parsnips, peeled and cut into 1cm (⅓in) dice; 500g (18 oz) red onions, peeled and thickly sliced; 500ml (18 fl oz) brown roast chicken stock; 50ml (1¾ fl oz) tamari; 1 cup sliced basil; 1 teaspoon coarsely groundblack pepper; 1 head of garlic — roast whole in the oven for 35 minutes, then peel and crush

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 (5½ lb) kangaroo tail cut through the bone
100ml (3½

Stew
Starter

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 t

‌

Ingredients

Method

Part of