Wallaby tagine with carrots and yams and yoghurt
Serves eight: main course
Step 1. Wallaby Tagine
2 kg wallaby meat (cut into largish chunks)
1 1/2 Tbl cumin
1 Tbl ginger
1 Tbl cinnamon
1/2 Tbl paprika
200 gms red onions (sliced thin)
30 gms fresh ginger (sliced into thin match sticks)
200gms dried apricots (rough chop)
Pinch chili flakes
1 Ltr chicken stock
2 cups beef stock
For the wallaby meat season with salt and pepper and place in a large bowl. Next take the dried powdered spices, mix together, then pour over the wallaby meat toss all through.
Now take a skillet or heavy bottomed sauté pan and place on high heat. Add a little cooking oil and sear the wallaby in batches until golden all over. Place in a high sided roasting dish.
Take the red onion, ginger, dried apricots and chili flakes and spread evenly over the wallaby.
Now pour over the chicken and beef stock. Cover with tin foil and place in a 180 degree oven for around two hours.
The Wallaby Tagine is ready when the meat is soft and tender.
Let the Tagine cool slightly, then carefully remove the pieces of cooked wallaby. Skim any excess fat off the braising liquid and discard. Now pour the stock and apricots etc into a liquidizer and puree until smooth. Add this back into a saucepan and slowly reduce over med - low heat, to a thickish sauce consistency.
Check the seasoning of the sauce, then add back the wallaby meat.
The wallaby tagine can be done a few days a head and kept in the refrigerator or frozen for a later date.
Step 2. Saffron Roasted Carrots and Yams
1 kg carrots
1 kg yams
Pinch saffron (good quality, preferably NZ)
1/2 cup cooking oil
Salt and Pepper
Peel the carrots and yams and cut into chunky pieces. Place in a bowl.
Take a good healthy pinch of saffron and place in � cup of warm water for 10 minutes, to bloom before pouring over the carrots and yams. Mix well to get the saffron plus liquid all over the vegetables.
Pre heat your oven to around 180 degrees. Place your roasting pan inside for 10 minutes or so to get searing hot.
Remove from the oven and add the cooking oil followed by the saffron marinated carrots and yams. Season with salt and pepper and roast until golden. About 40 minutes.
Remove and keep warm until serving.
Step 3. Minted Yoghurt
1 1/2 cups natural yoghurt
1/2 cup fresh mint leaves (finely chopped)
In a bowl mix the two ingredients together. Keep in the refrigerator until required.
* Best made a few hours ahead to let the mint flavor develop in the yoghurt.
Step 4. Plating and Serving
Saffron roasted carrots and yams
On hot plates, divide out the roasted vegetables. Top with the Wallaby Tagine and finish with a dollop of minted yoghurt on the side. Serve with crusty bread and fresh green salad.