Recipe: Kangaroo Ragù Jaffles from Meat, the ultimate meat cookbook »

By Anthony Puharich and Libby Travers

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Kangaroo Ragu Jaffles, Meat

Kangaroo Ragu Jaffles, Meat [©Murdoch Books]

<i>Meat: The Ultimate Companion</i> by Anthony Puharich and Libby Travers

 

 In Meat: The Ultimate Companion, butcher Anthony Puharich and food writer Libby Travers team up to provide a comprehensive history and guide to all the major animals we use for meat.

Importantly at this time of conscious consumption, it also provides help on cuts from both the common and less used meats with over 110 recipes for getting the best of each one. Try this recipe one for a meat not always front of mind: kangaroo, which is deemed to be very environmentally friendly:
 

Anthony writes:

A dear friend, a great chef and a man who has incorporated hunting and foraging into his cooking in a way unlike many others, James' cooking reflects the land around him: it’s a special gift.
 

Kangaroo Ragù Jaffles

Prep time: 15 minutes  |  Cook time 5 hours, 20 minutes

Ingredients (serves 8)

  • 2 kangaroo tails
  • 2 brown onions
  • 4 garlic cloves
  • 16 slices white bread, buttered
  • Salt flakes, to serve
  • Lemon myrtle powder, to serve (optional)

Ragù

  • 3 brown onions, diced
  • 4 garlic cloves, minced
  • 10 overripe tomatoes
  • 1 tablespoon + 1 teaspoon Tasmanian mountain pepper (optional)
  • Salt flakes, to taste
  • 60 ml (2 fl oz/1/4 cup) olive oil

Bechamel

  • 80 g (23/4 oz) butter
  • 40 g (11/2 oz) plain (all-purpose) flour
  • 500 ml (17 fl oz/2 cups) milk
  • Salt flakes, to taste
  • 100 g (31/2 oz) gruyere or similar
     
  1. Preheat the oven to 140°C (275°F). Seal the whole ’roo tails in a hot pan until golden. Remove and place in a baking tray. Cover with rough chopped brown onion, garlic and 3 litres (105 fl oz/12 cups) of water. Then cover with foil and braise in the oven for about 4 hours or until tender. Once cooked, remove from the liquid and pick the meat off the tail. Retain meat and then reduce the liquid to make a sauce.
     
  2. .Meanwhile, for the ragù, sweat the onions and garlic in a pot until soft, add the ’roo meat, followed by all the other ingredients, cook on low heat for 1 hour.
     
  3. For the bechamel, melt the butter in a saucepan, add the flour and cook out until it loosens on the side of the pan. Add some hot milk and then whisk in, then add the rest and whisk in. Cook on low heat for about 15–20 minutes then add the grated cheese. Set aside to cool, then chill. Check seasoning.
     
  4. To make the jaffle you can use a traditional iron that goes in the fire, which is what we use at Biota (it gives you a beautiful round jaffle) or you can use a press. Place the buttered bread on the base of the iron followed by the ragù and then the bechamel. Top with a second slice of bread and cook until the bread is golden, add some salt and lemon myrtle when finished cooking and serve hot.

 

This recipe is from Meat: The Ultimate Companion by Anthony Puharich and Libby Travers and is reproduced here with the kind permission of the publisher.

Read more in the press release here »

Meat: The Ultimate Companion by Anthony Puharich and Libby Travers with photography by Alan Benson (with exception of images pages 6 & 11, which are by Paul Gosney), is published by Murdoch Books (Syd, NSW; Nov 2018; HC; 512pp; RRP A$79.99)  It is available at good bookshops and can be purchased online via booko.com.au »

See links below for more recipes.

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March 05th, 2019
 
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