Slow cooked kangaroo stew with horseradish crusted potatoes

WHAT YOU'LL NEED

• 1 kg Paroo Kangaroo Diced
• 2 tbsp olive oil
• 1 large brown onion, peeled and diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 sticks celery, trimmed and diced
  
• 1 cup beer (preferably a dark ale or stout - we used Coopers Dark Ale)
• 2 cups beef stock
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp ground cumin
• 1 tsp dried thyme
• 2 bay leaves
• Salt and black pepper, to taste
• 1 tin (400g) diced tomatoes
• Fresh parsley, for garnish

Horseradish crusted roast potatoes

• 8 large Creme Gold Washed Potatoes, washed and cut into quarters (no need to peel)
• Pink Himalayan salt, to taste
• Sunflower oil (enough to generously coat the baking tray)
• 2 tbsp polenta
• 1 tbsp horseradish crème
• 2 tbsp olive oil
• Freshly ground black pepper

HOW TO COOK IT

1. Heat the olive oil in a large, heavy-based pot over medium-high heat. Add the kangaroo meat and brown it on all sides. Remove the meat and set it aside.

    

2. In the same pot, add the onion and cook until softened, about 5 minutes. Add the garlic, carrots, and celery, and cook for another 5 minutes, stirring occasionally.

    

3. Stir in the tomato paste, Worcestershire sauce, ground cumin, and dried thyme. Cook for 1-2 minutes until fragrant.

    

4. Pour in the beer, beef stock, and the tin of diced tomatoes, scraping up any browned bits from the bottom of the pot. Add the bay leaves, and season with salt and black pepper.

    

5. Return the kangaroo meat to the pot and bring the stew to a simmer.

    

6. Reduce the heat to low, cover the pot, and let it cook for 2.5 to 3 hours (or longer for even more tender meat), stirring occasionally. The stew is ready when the meat is tender and the vegetables are cooked through.

    

7. Remove the bay leaves and taste the stew, adjusting the seasoning with more salt and pepper if needed.

    

8. Serve the stew hot, garnished with fresh parsley along with Horseradish Crusted Roast Potatoes

Horseradish crusted roast potatoes

1. Preheat the oven to 200˚C fan (220˚C conventional).

    

2. Bring a large pot of well-salted water to the boil. Add potatoes and cook until almost falling apart — edges should be soft and fluffy, but the centres still holding their shape (about 8-10 minutes, depending on size). Drain well, then return to the pot.

    

    

3. Place the lid back on and shake the pot vigorously to roughen the edges. Sprinkle over the polenta and a generous pinch of salt, then toss well to coat.

    

4. Pour a generous glug of sunflower oil into a sturdy metal baking tray, ensuring the base is well covered. Place the tray in the oven for 10 minutes, until the oil is shimmering and smoking hot.

    

5. Carefully add the potatoes to the hot oil using tongs, spacing them out so they roast evenly. Roast for 1 hour, turning once or twice to ensure they colour evenly.

    

6. While the potatoes roast, mix together the horseradish crème and olive oil to create a smooth, loose paste. Season with black pepper.

    

7. After 1 hour, remove the tray from the oven and drizzle the horseradish paste over the potatoes. Toss gently to coat.

    

    

8. Return to the oven and roast for a further 30 minutes, until the potatoes are deep golden, ultra-crispy and crunchy.

    

9. Serve immediately, with extra black pepper if desired.