Monday, 29 August 2011
Mark's Kangaroo Pie
My workplace recently asked for some volunteers to create a newsletter to connect the Asia Pacific offices. You can safely assume that I put my hand up, and suggested a recipes section since food brings people together. Thus since the first issue is coming out of the Sydney office we needed an Aussie dish, sounds easy but when you think about it, but most of our dishes are English or inspired by one of the numerous cultures we have here. Mark's suggestion was a good old meat pie, and to ensure that it was truly Australian he made it out of kangaroo meat and it was delicious!
Mark’s Kangaroo Pie
For this pie you can make pastry with the recipe below from a leading female of Australia’s food culture, or buy store bought shortcrust pastry. Mark made the pastry from scratch and people at work who were lucky enough to have a taste test are still talking about that pastry. It is well worth the effort during the weekend.
Stephanie Alexander’s shortcrust pastry
240g plain flour
Pinch of salt
¼ cup of chilled water
Sift flour and salt onto a workbench. Toss butter and flour lightly together and gently rub to partly combine.
Make a well in the centre and pour in the water. Work water into flour until you have buttery lumps. Using the heel of your hand, quickly smear pastry away from you across the workbench. Press in to a flat circle, dust with a little flour, wrap in cling wrap and refrigerate for 30 minutes. Roll out the pastry, dusting with flour
2 onions sliced
600 g kangaroo meat, cut in chunks (or beef)
Flour for dusting the meat
1 cup of red wine
1 cup of good quality vegetable stock
2 garlic cloves, finely chopped
1 tablespoon crushed juniper berries
½ a crushed star anise
½ eggplant, cubed
1. Set a fan-assisted oven to 180oC
2. Cook the onions in a heavy based pan until soft and remove from pan
3. Coat the kangaroo meat in a generous dusting of flour and quickly fry at a high heat in olive oil until browned. This is best done in two batches to make sure the kangaroo stays hot and fries quickly
4. Add all meat and onions back in the pan, stir
5. Add wine, stock, garlic, juniper berries, star anise,and eggplant
6. Simmer until the meat is tender and the liquid has reduced – approximately 15 minutes
7. Butter a 22 cm pie or cake tin and line with pastry, put in the fridge to set
8. Set the meat aside to cool
9. Remove the pastry from the fridge, put the cooled meat in the tin and cover with a pastry top, ensuring to seal the edges with water.
10. Lightly coat the top of the pie with a milk wash, and make a small incision in the centre.
11. Cook in the oven for 30–40 minutes
12. Remove from the oven, turn pie out and enjoy with Green Tomato Relish