Kangaroo tail with Jerusalem artichokes

• Meat

  • 400 g Flat pancetta

• Produce

  • 4 Bay leaf
  • 2 handfuls Flat-leaf parsley, leaves
  • 1 Garlic, bulb
  • 2 Garlic cloves
  • 1 Jerusalem artichokes
  • 1 kg Jerusalem artichokes
  • 1 Lemon
  • 500 g Red onions
  • 2 Thyme, sprigs
  • 600 g Tomatoes

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 3 Cinnamon sticks
  • 10 Cloves
  • 1 Nutmeg
  • 3 tsp Paprika, sweet smoked
  • 4 tsp Peppercorn, black
  • 1 g Saffron, powder
  • 1 Sea salt

• Oils & Vinegars

  • 230 ml Olive oil
  • 2 tbsp Sherry vinegar

• Beer, Wine & Liquor

  • 450 ml Oloroso sherry

• Other

  • 1 kg Kangaroo tail, cut into segments
  • 1 tsp Red pul biber (aleppo pepper

Found on nonnascooking.com

Description

Directions

• 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.
• Note
• • 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.