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Kangaroo and Coopers pie
How is your recipe representative of this cuisine?
I think this recipe is representative of Australian cuisine as I am using Australian products: kangaroo and Coopers stout (compared to traditional beef and Guinness). In Australia we are so lucky with our multicultural heritage that we sometimes forget some of Australia's traditional foods: kangaroo meat, and native herbs and spices.
What makes this cuisine special?
This cuisine is special because it is using it's natural resources, and if you want, you could say it is better for our environment. I chose this recipe because it's approaching winter and it can warm your cockles. Enjoy.
Why is this cuisine important to Australia?
It is important for Australia to have an identity to share with the world, the same way that the many cultures of the world have shared their cuisine with us. The more the merrier I say, especially when it comes to food.
Ingredients
500g kangaroo fillets
1 onion, diced
2 cloves of garlic
1 carrot, diced
1 celery stick, diced
375ml bottle Coopers stout
Worcestershire sauce
1 tsp tomato paste
1 1/2 cup beef stock
200g button mushrooms, stalks removed and halved
4 tbsps plain flour
Olive oil
3 sprigs of thyme
Pastry
Plain flour
Suet
Water
Preparation
Serves 4.
Chop kangaroo fillets and dust in flour. Heat 2 tbsps of olive oil in the pan. Brown the meat in batches and set aside.
Finely dice the onions, carrot, and celery. Add more olive oil to the pan. Cook for around 10 minutes until soft and add sliced garlic.
Return meat to the pot and add the Coopers stout. Top up with beef stock and a splash of Worcestershire sauce. Reduce and simmer for an hour and a half. (I do this in a slow cooker) until meat softens. Add mushrooms about 15 minutes before cooking time is up.
Add a teaspoon of tomato paste and thyme leaves. Add more tomato paste if you like it a bit sweeter.
Then transfer mixture to a pie dish.
Prepare the suet pastry by rubbing the suet in flour and adding cold water to form a dough. Rest the dough and then roll out and top it on the pie dish.
Preheat the oven to 200°C. Cut some vent holes in the pastry and brush egg wash over the top. Bake the pie in the oven for 40 minutes until the crust is golden brown.
Serve with garlic mash potatoes.
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About the Culinary World Cup
The Culinary World Cup explores how the cooking traditions of Australian migrants have shaped Australia's food scene. We asked you to submit your favourite multicultural recipes we received more than 250 submissions. We chose the best 12 and you voted for the final six. Now it's up to you to decide which recipe you think should win the major prize. You can vote once a day so tell your friends and get voting!
The Prize
The person whose recipe receives the most votes in the Culinary World Cup will win a trip for them and five friends to Sydney for dinner at Astral Restaurant, hosted by Sean Connolly, and overnight accommodation at Star City.
