“In the Spanish bullfighting town of Cordoba, this dish would traditionally use bull’s tail. Whether you agree with bullfighting or not, this braise is great because it uses parts of the animal that would otherwise go to waste. In Australia however, it makes sense to use kangaroo but you will probably need to order the tails ahead of time from your butcher, or you can use oxtail instead.” Shane Delia, Shane Delia’s Moorish Spice Journey
- 2 tsp sweet smoked paprika
- 1 g saffron powder
- 1 nutmeg, finely grated
- 1 kg kangaroo tail, cut into segments
- 150 ml olive oil
- 500 g red onions, peeled and chopped
- 400 g flat pancetta, skin removed, chopped
- 1 garlic bulb, cut in half
- 3 bay leaves
- 1 tsp black peppercorns, crushed
- 3 cinnamon sticks
- 10 cloves
- 450 ml oloroso sherry
- 600 g grated tomatoes (about 5 medium, see Note)
- 1 kg Jerusalem artichokes, scrubbed and halved lengthways
- 2 tbsp lemon juice
- 2 thyme sprigs
- 1 tbsp black peppercorns
- 2 garlic cloves
- 1 bay leaf
- 80 ml (⅓ cup) olive oil, plus 1 tbsp extra
- 1 tsp red pul biber (Aleppo pepper)
- 1 tsp sweet smoked paprika
- 2 handfuls of flat-leaf parsley leaves
- 1 lemon, zest finely grated
- sea salt, to taste
- 2 tbsp sherry vinegar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 1 hour
Place the artichokes, lemon juice, thyme, peppercorns, garlic, bay leaf and 1 litre of water in a saucepan and bring to boil over high heat. Reduce heat to low and simmer for 20 minutes or until soft when pierced with a sharp knife. Drain well, then place on a tray lined with paper towel and refrigerate for 1 hour or until cold.
Meanwhile, for the kangaroo, combine the paprika, saffron and nutmeg in a small bowl. Sprinkle the kangaroo all over with the spice mix.
Place the oil in a pressure cooker and place over high heat. When hot, add the kangaroo and cook until browned all over. Remove from the pan and set aside. Add the onion, pancetta, garlic, bay leaf, peppercorns, cinnamon and cloves and cook, stirring occasionally, for 10 minutes or until browned. Add the sherry and simmer until reduced by half. Add the tomato, then return the kangaroo to the pan and pour over enough water to just cover. Cover, lock the lid on the pressure cooker and bring to pressure. When pressure is reached, turn the heat to low and cook for 45 minutes.
Thirty minutes before you are ready to serve, preheat the oven to 200°C.
Pour the olive oil for the artichokes into a large baking dish and place in the oven to heat. Add the artichokes and toss to coat well. Roast, turning occasionally, for 30 minutes or until golden and crunchy. Heat the extra oil in a large frying pan over high heat. Transfer the artichokes to the pan, add the pul biber, smoked paprika, parsley and lemon zest. Season with salt and a splash of sherry vinegar and toss to combine well.
Remove the pressure cooker from the heat and allow the pressure to release naturally. Remove the lid and transfer the kangaroo to a warm platter. Serve with roasted artichokes.
• Using a box grater to grate tomatoes is a really easy way to remove the skins.
Shane Delia's Moorish Spice Journey starts Thursday 15 October 2015 at 8pm on SBS and finishes 17 December 2015. Visit the Shane Delia's Moorish Spice Journey program page to catch-up on episodes online, scroll through recipes and read our interview with Shane.