

Serves eight: main course
Step 1. Wallaby Tagine
Ingredients:
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
Method:
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
Ingredients:
1 kg carrots
1 kg yams
Pinch saffron (good quality, preferably NZ)
1/2 cup cooking oil
Salt and Pepper
Method:
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
Ingredients:
1 1/2 cups natural yoghurt
1/2 cup fresh mint leaves (finely chopped)
Method:
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
Ingredients:
Saffron roasted carrots and yams
Wallaby tagine
Minted yoghurt
Method:
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.

























































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