Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.
A stew is supposed to be comforting, warming and satisfying. This is true whether it be a beef stew, chicken stew or perhaps even a vegetable stew. While many people will have their favourite types, it can sometimes be extremely rewarding to experiment with a different principal ingredient. Wild game of many different varieties provides perfect opportunities in this respect, with rabbit and goat perhaps being the most popular choices. In this instance, kangaroo was used to delicious effect. Combined with a variety of vegetables before being served in a giant Yorkshire pudding, it made for a tasty, unusual and extremely satisfying meal.
Prep time: 5 min
Cook time: 2 hours 45 min
Ready in: 2 hours 50 min
Yields: 1 serving
- ½ pound diced kangaroo steak
- Vegetable oil
- 1 medium to large stalk celery
- ½ medium white onion
- ¾ pint fresh chicken stock
- 2 medium eggs
- Plain (all-purpose) flour, equivalent in volume to the eggs
- Whole (full cream) milk, equivalent in volume to the eggs
- 1 medium carrot
- 4 or 5 chestnut mushrooms
- 1 tablespoon freshly chopped parsley
- 1 cup frozen garden peas
- Black pepper
- Malt vinegar
- Pour 2 or 3 tablespoons of vegetable oil into a large pot and turn the heat to medium. Add the diced kangaroo steak and stir around with a wooden spoon to evenly brown and seal. This should take 2-3 minutes.
- When all the kangaroo pieces are sealed, use a slotted spoon to briefly remove them from the pot to a holding bowl or plate.
- Wash and trim the celery stalk before chopping into quarter-inch pieces. Peel the onion in half and slice across the way so that each slice may be separated into individual strands.
- Add the onion and celery into the pot vacated by the kangaroo meat and saute for about 2 minutes to slightly soften.
- Return the kangaroo pieces to the pot and stir to combine with the softened onion and celery.
- Pour the chicken stock into the pot and turn up the heat until the liquid starts to simmer. At this point, put the lid on the pot and reduce the heat to achieve as gentle a simmer as possible for an initial 2 hours. Check it every so often to ensure it is not boiling dry and if necessary add a little bit of boiling water from your kettle as required. If you achieve a gentle enough simmer, this should not be necessary.
- Make the Yorkshire pudding: The secret is to make sure you use precisely equal quantities by volume of eggs, milk and flour. This can be done by using a measuring jug, but an even easier way is to use three identical little dishes, such as ramekins. Two medium eggs fill one of them almost exactly so by simply filling the other two with milk and flour to precisely the same level, the desired effect can easily be achieved.
- The batter for the Yorkshire puddings should be prepared as soon as the kangaroo is left to simmer and rested in the fridge until required. Start by adding the flour, milk and eggs to a large mixing bowl and seasoning with a generous pinch of salt.
- Beat the ingredients with a small hand whisk until you have a smooth batter. Put the bowl straight into the fridge.
- Wash the carrot very thoroughly and wipe the mushrooms with some damp paper towels.
- After the kangaroo stew has been simmering for 2 hours, slice the mushrooms and add them to the pot. Cut the top away from the carrot before coarsely grating the remainder directly into the stew.
- Carefully stir-fold the carrot and mushroom slices in o the stew. Cover the pot and simmer for a further 30 minutes.
- Pour a few tablespoons of vegetable oil into a 7-inch diameter casserole dish, sufficient to cover the base to a depth of around a quarter inch. Place the dish into your cold oven. Put the oven on to heat to 450F/220C/Gas Mark 8.
- When the oven and casserole dish are heated, take the dish from the oven and sit it on a heatproof surface, ensuring you close the oven door to maintain as high a temperature as possible. Carefully pour the batter into the hot oil and return the dish immediately to the oven for 25 to 30 minutes until the pudding is risen and golden.
- When the stew has been simmering for the total 2.5 hours, stir in 1 tablespoon of freshly chopped parsley and simmer for 5 more minutes only.
- Taste the stew and season with salt and pepper as necessary. Remove the pot from the heat and set aside to rest and cool slightly while the Yorkshire pudding finishes off in the oven.
- Bring a pot of water to a rolling boil and add the frozen peas. Simmer for 3 minutes before draining at your sink through a sieve or colander. Season with salt, black pepper and malt vinegar while the peas are in the colander and a few shakes will help ensure even distribution.
- Take the Yorkshire pudding from the oven. It should be evenly risen all around and particularly brown and crisp around the upper lip, though still that little bit moist and doughy in the middle.
- A large slotted spoon should be used to carefully lift the Yorkshire pudding from the casserole dish to a large, deep serving plate.
- Spoon the stew into the pudding.
- Spoon the seasoned peas around the Yorkshire pudding to serve.
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© 2018 Gordon Hamilton