Bowl of stew being held underneath by a hand.
EVERYDAY EDIBLES, FOOD

EVERYDAY EDIBLES #1 – Garden Variety Roo Stew

Whew. We made it. The first Everyday Edibles! Woo! Also, I made an error earlier – there’s no way I’ll be able to make these weekly and have enough stuff to post, so both Downtime DIYs and Everyday Edibles will be fortnightly, on alternate Tuesdays.

OK, with that out of the way, welcome to my first recipe for the year! Now, keep in mind that I rarely work in fixed amounts so a lot of this involves your own intuition. Don’t be afraid! Try it out!

Note: You may use your common or garden variety kangaroo meat for this or some fancier game. The vegetables used here are standard garden variety, and can be found almost anywhere.

Bowl of stew

INGREDIENTS:

  • Kangaroo fillets – these are medium sized slices of kangaroo meat, often the really good bits. Though really, it’s a roo – with that little body fat, almost everything is a good bit. Not sure ’bout them legs though. I used approx. 500g. It came in a pack in Coles.
  • Cabbage – I used about a third of a standard head (ball?) of purple cabbage, but you can use cabbage of any colour.
  • Broccolini – this is baby broccoli, and I used two bunches
  • Garden peas – I had a can of garden peas that I used. Drain first. Or you can use fresh peas. Let’s say about two cups?
  • Water chestnuts – again, I had a can. 1 cup approx.
  • 1 small shallot onion – finely diced
  • Wholegrain mustard – I used about 3-5 tablespoons, but I cannot tell for sure. Add according to your taste.
  • Outback Tomato Sauce – this is by a company called Outback Spirit, and is v. delicious.
  • Coriander leaves – chopped or ripped, add according to taste.
  • Ginger – add to taste
  • Garlic – add to taste

Plus salt, pepper, and I added chilli powder. OK. Bear with me on the instructions, as I just cook and often don’t time things or know what’s going on.

HOW TO MAKE:

STEP 1: Prep your pot – I have a nice medium sized tubby pot that has become my favourite one-pot-meal-cooking-pot. Turn fire on, place pot, and while it is heating up add salt (I use freshly ground Pink Himalayan Rock Salt), pepper (freshly ground 4 peppercorn mix), chilli powder (this is from Sri Lanka, but you can find chilli powder everywhere these days), and coriander leaves (chopped or ripped). Once you’ve added those, the pot should be hot so add in your oil (I use Rice Bran oil), and stir your seasonings around a bit.

Black pot with oil, diced onions, coriander leaves, salt, pepper, and chilli powder, sits on a stove
I forgot to add the garlic and ginger. Add here.

STEP 2: While that’s heating up, dice your onion, then add it in, and stir. This is a good time to add your ginger and garlic (I use paste), though I added it later with the first lot of mustard because I forgot. Made no difference, so don’t worry if you forget. Add all of that and stir.

While that’s sizzling, slice up your roo meat. Though you can slice it beforehand, as I had to move the pot off the burner as it was about to burn. I decided to slice each fillet into smaller slices width-ways – these were about 2cm wide and about 6cm long (3/4 inch wide and about 2-3 inches long), but you can cut them however you like. Put pot back on stove and add to pot. Stir.

The key to cooking, I believe, is good stirring action, and a lot of it. STIR STIR STIR. MIX. FOLD. STIR.

Sliced kangaroo meat sits on a wooden chopping board. There is a small serrated-edge green-handled knife also on the board. The board is on a terrazo benchtop
Same as before sits on the stove, now with added sliced kangaroo meat.

STEP 3: Let that cook happily on the stove, it will take a little bit of time so you have a reprieve. Time to tackle the cabbage. Man, cabbage can be really annoying. But, I cut off about a third in smaller segments, and sliced length-ways where I could, and long slices where I couldn’t. The rest of the cabbage was wrapped and put in the fridge for the next set of lunch meal prep. I thought I would not have enough, but a little cabbage goes really far and turns out to be quite a lot. Add to pot, and mix in. At this point, you need to start folding the newly added stuff into the mix because it will get more cumbersome as you go. Folding is lifting and tucking under – kind of a scoop and drop situation. You need to do that and let it cook before it gets incorporated enough to stir.

Same benchtop and board as before, now with a purple cabbage, a third of which has been sliced off.
Yes, I rinsed my board in-between. I also washed it proper at the end. This is a bit less than the third, but I did slice more afterwards and I ended up with about a third.
Same pot as before, now with added sliced purple cabbage.

STEP 4: Rinse and prep your broccolini. You can remove any excess leaves down the bottom of the bunches, and chop off the very ends. I then simply chopped them in half width-ways, so that I have plain stalks, and stalks with trees, and put them in the pot. Fold, mix, stir.

Goes without saying that you should always rinse your vegetables. RINSE YOUR VEG. PLZ.T

Same pot as before, now with added chopped broccolini
Can you see what I mean about plain stalks and stalks with trees? I didn’t know how else to describe it. :/

STEP 5: Add in your peas. I simply drained my can before mixing them in. Peas are small and slippy so are much easier to incorporate. Fold, mix, stir.

Same pot, now with added garden peas

STEP 6: Here’s where I went, “oh shit, the moutarde! (mustard), and realised I hadn’t added the ginger or garlic either. I wouldn’t put too much of those, just a bit to encourage the flavours. Mustard wise, I scooped some out straight into the pot, and mixed it in. Fold, mix, stir.

I then added the water chestnuts. Same as the peas, I drained the can, and then dumped them into the pot. Fold, mix, stir.

Back with the pot, and now with added water chestnut slices
These give a really nice crunch to the dish, and take on that lovely purple colour that the cabbage leeches.
Same pot, but everything is mixed through, including some wholegrain mustard

STEP 7: Jeez, there’s a lot of steps to this. Time for sauce. I just poured it on. See the pic to see how much I added. I went, “oh shit, the sauce!”, and poured some on. Lol.

Then, fold, mix, stir. Then I let it cook a bit before adding more mustard, followed by still more fold, mix, stir.

Don’t be put out if you don’t have that particular sauce. A smokey tomato sauce will work just fine. Or a good herbed tomato-bbq mix.

Same pot, now with added outback tomato sauce on the top. There is a hand holding the bottle of sauce on the left of the pot. The sauce is by a company called Outback Spirit
Try this company. They also do really cool meat and herb blend sausages that tie up really nicely with the sauces. I wish they did Aussie game meat to tie up with the sauces. Maybe in the future.

And we’re done! I think the order stuff is added is really important. I didn’t want the roo to overcook as it gets tough and chewy. I was also worried that the cabbage would be too soggy or the broccolini would be discoloured and soft, but everything worked out correctly. Even the late addition of mustard and sauce didn’t mess up, though I suggest adding sauce at an earlier stage too. The main flavours were meant to be mustard and tomato and a slight roasted meat flavour, and it turned out pretty well, so I’m happy.

Same pot, but cooking is over and everything is nicely mixed through.

I understand that many of you may not be able to try this as kangaroo meat isn’t readily available outside Australia (hell, it’s hard to get it here too sometimes), but you can substitute beef or even venison! Works well with game meat. Someone try it with some venison and tell me how it goes.

The stew has now been served into a bowl, the inside of which is white. The bowl is on the benchtop and a metal fork sits in it with the stew. The stew is primarily purple and greenw tih interesting textures from the different ingredients.

WOO! Done! I hoep you enjoyed that. I love cooking, though I often have to psyche myself up to doing so, cos I am constantly tired. My relationship with food is complex, and often changing. I have some dietary issues and food dislikes that mean it’s easy for me to avoid a lot of unhealthy food (I eat little dairy due to lactose intolerance, and I dislike deep fried food), and I eat less carbs, especially pasta and bread. But I do get bored with food and cooking, so I try to mix things up and keep things interesting. I’ve developed a bit a of a rep for throwing things into a pot and it magically becoming tasty. Yae for useful skills!

I also don’t have a lot of space, so I like meals that use one pot (not counting the rice cooker or microwave). I also don’t usually use recipes or fixed amounts, and I apparently have the atha (hand) for judging quantities. In Sri Lankan cooking, we don’t measure spices, and if someone has a knack for judging the quantities, we say they have the hand for it. I pick shit up and put it in and it works. *shrug* I have learnt to understand flavours and combinations, and how to make things work together.

Close up of the bowl of stew

Anyhow, thank you for tuning in (lol), and please try this and share your results with me! See you next week with a Downtime DIY!!!

Follow me on instagram for sneak peeks and extras. Maybe. If I remember. Follow me anyway.

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