Monday, 4 June 2007

Sauer"roo"laden - Australia meets Austria

NAME: _ ROOladen (kangaroo roulades in tomato/celery casserole)

500g kangaroo, preferably in one piece.
dozen or so tiny pickles
dozen or so olives black or green, no stone
two garlic cloves peeled
one small brown onion
one large potato
150g celery tips
2 cups chicken stock
1 tbsp tomato paste
several tabelspoonfuls of olive oil
double ended toothpicks

Slice the meat into 1/2cm thick slices with a sharp knife. Partially freezing meat allows this to be easily done. Each slice needs to be about 6cm - 10cm by 4cm - 6cm. Use the dimpled side of a meat tenderising mallet to further flatten the slices out.

Slice the pickles in half lenghtways, ditto the olives, and cut the garlic cloves into thin slivers about juliennne thickness. The best pickles are the ones you get at Continental delikatessen and are about 2cm - 4cm long and about the thickness of a pencil or smaller. They have a tart taste and crisp texture. If you use larger gherkins cut and sliver them to a similar size as above.

Roll meat roulades with a piece of pickle, piece of olive, and piece of garlic. Secure at each end with half a toothpick. Aim to get about 15 - 30 roulades from your piece of meat. Don't worry if you have pickles olives and garlic left over - in fact the aim is to have about a dessertspoon of each left over.

Put the olive oil in the frypan and when it is hot enough to sizzle the meat, place the roulades into the oil and reduce the heat to about half. Allow to slowly reduce away the liquid from the meat and then increase heat again.

In the meanwhile, finely (very finely!) dice the onion, the left over garlic olive and pickle slivers, then remove the browned roulades from the pan and set aside to drain, drain away most of the excess oil in the pan (carefully) and then brown the diced mix for about five minutes or so. Peel and dice the potato into 1cm cubes, set aside.

Allow the fried herbs to cool, and using whatever you like, blend to a puree. Return to the pan, add a tablespoon of tomato paste, the chicken stock, and the potato cubes. Salt to taste, pepper if you like it. Allow to simmer over very low heat for about 30 - 45 minutes.

Place the roulades in the bottom of a glass or ceramic baking dish, pour the potatoes and sauce over, place the lid on the baking dish casserols style, and allow to cook in a 180 degree oven for around another hour or until the potatoes are "fall apart" tender.

Serve as is or with additional pasta or bread or small spaetzle dumplings. Should serve four people as a main.

Okay okay you can do this with beef but kangaroo is almost zero cholesterol zero fat guiltless meat, very healthy for you.

FATS:__1__ CARBS:__1__ FIBRE:__0.5__
Remember, Active ingredients are approximate average per meal allowances for an average person, when served in the serving sizes suggested and are very rough guides only.

No comments:


Email Subscriptions powered by FeedBlitz

Subscribe to all my blogs at once!

Your email address:

Powered by FeedBlitz