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Mai Nantu Wama  (Northern Plains Food)

Slow cooked Kangaroo tail in a native thyme, native basil, Murray River salt, mountain pepper berries and leaves served on a bed of  old man and grey salt bush on wholemeal johnnycake.
Picture
Recipe
Serves two people

Ingredients
• Kangaroo tail 1 tail 
• Water 3-4 cups
• Native Basil 1tsp
• Native Thyme 1tsp
• Garlic 2 cloves
• Ground mountain pepper 1 tsp 

• Ground mountain leaves 1 tsp 
• Murray river salt 1/2 tsp
• Grey Saltbush leaves 1 cup
• Oldman Saltbush leaves 1cup
• Macadamia oil 1/4 cup
•
Mara Murdumurdu Flatbread Qty 4

 
Equipment
• Kampa kuru Saucepan 
• Kuru Bowl
• Tadli tadli frying pan
• Pakipakiti Knife
• Tarralyi Chopping board

• Karnkarnkati Spoon
• Pardupamamati Folk or Strainer
Prepration
​

1. Pre-make the Mara Murdumurdu Flatbread before making the filling. You can make the Mara Murdumurdu Flatbread 1 or 2 days before but it is always nicer fresh and warm.
​

Cooking
  1. In a sauce pan place the Macadamia oil, kangaroo tail, water, Murray River salt, diced garlic, dried native basil, dried native thyme, ground mountain pepper berries and leaf blend the indigenous spices. Simmer for 3-4 hours.
  2. After simmering the kangaroo tail for 3-4 hours. Remove the sauce pan from the heat and allow to cool down. Remove the bone from the stewed kangaroo tail. Place the kangaroo tail back onto the heat for reduce the Kangaroo tail until it is thick stew.
  3. Prepare the salt bush by picking the soft leaves and removing the hard woody stems from the grey and old man Saltbush.
  4. Take the salt bush leaves and blanch them in boiling hot water for 20 to 30 seconds. Remove the salt bush leaves from the boiling water with a strainer or a fork and place in ice cold water for 1 to 2 minutes. Blanching the salt bush will make them turn bright green. It is okay to under blanch the vegetables but don’t over blanch them because they become too soft and soggy. Drain the salt bush leaves to remove the water.
  5. Finally to serve. Take a warm Mara Murdumurdu Flatbread​ and fill it with the blanched saltbush and the slow cook kangaroo tail. Season with some mountain pepper and murray river salt to taste. Enjoy!
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