Post by AussieSurvival on Jul 20, 2009 21:14:46 GMT 9.5
www.abc.net.au/tv/cookandchef/txt/s2625337.htm
Ingredients
Inspired by Andrew Fielke
Serves 4
Braised Rootail
1kg kangaroo tail chopped into 4-5cm lengths
1 onion, chopped roughly
1 carrot, roughly chopped
2 stalks celery, roughly chopped
2 bay leaves
2 lemon myrtle leaves
5 native pepper leaves
3 sprigs fresh thyme
1 clove garlic
1 litre beef stock
Soup
500ml stock re used from part 1 with water added
1 teasthingy palm sugar
2 tablesthingys tamarind water
1 clove garlic bruised
6 lemon myrtle leaves
6 shallots peeled whole
2 punnets cherry tomatoes
3 stalks lemon grass
1 small piece fresh galangal bruised
Garnish for bowl
4 Thai red chillies sliced
1/2 teasthingy dry chilli with seeds
1 teasthingy garlic chips
2 tablesthingys fish sauce or soy sauce
handful coriander leaves
1 lime cut into wedges
salt to taste
Method
To braise rootail, brown rootail in a frypan then add the onion, carrot and celery and the herbs and sauté for about 5 minutes or until well coloured. Add the litre of stock and cook for several hours until the meat is coming off the bone.
Cool in stock and remove tail pieces and strip the meat from the bones; it should peel off easily if it has been cooked long enough.
Strain stock and add to water to make up 500ml for the soup.
To make the soup, put all the soup ingredients into a pot and simmer for 10 minutes.
Place garnishes and striped roo meat in serving bowls.
Ladle over soup without straining.
Serve with lime wedge.
Ingredients
Inspired by Andrew Fielke
Serves 4
Braised Rootail
1kg kangaroo tail chopped into 4-5cm lengths
1 onion, chopped roughly
1 carrot, roughly chopped
2 stalks celery, roughly chopped
2 bay leaves
2 lemon myrtle leaves
5 native pepper leaves
3 sprigs fresh thyme
1 clove garlic
1 litre beef stock
Soup
500ml stock re used from part 1 with water added
1 teasthingy palm sugar
2 tablesthingys tamarind water
1 clove garlic bruised
6 lemon myrtle leaves
6 shallots peeled whole
2 punnets cherry tomatoes
3 stalks lemon grass
1 small piece fresh galangal bruised
Garnish for bowl
4 Thai red chillies sliced
1/2 teasthingy dry chilli with seeds
1 teasthingy garlic chips
2 tablesthingys fish sauce or soy sauce
handful coriander leaves
1 lime cut into wedges
salt to taste
Method
To braise rootail, brown rootail in a frypan then add the onion, carrot and celery and the herbs and sauté for about 5 minutes or until well coloured. Add the litre of stock and cook for several hours until the meat is coming off the bone.
Cool in stock and remove tail pieces and strip the meat from the bones; it should peel off easily if it has been cooked long enough.
Strain stock and add to water to make up 500ml for the soup.
To make the soup, put all the soup ingredients into a pot and simmer for 10 minutes.
Place garnishes and striped roo meat in serving bowls.
Ladle over soup without straining.
Serve with lime wedge.