Th art of cooking for two

Big fan of roo meat, its nice and lean, has a good meaty taste, that's still kind of delicate. usually i prepare it as a steak (sliced thin after cooking) in a blueberry/marsala sauce, served with something neutral like couscous. but i got inspired to go pizza style with the skippy flesh.


Kangaroo pizza
The thing about kangaroo is that it works really nice with sweet sauces, so that's the whole basis of this recipe.

This is for a pizza for two.
The first part is the dough, but I'm skipping this because i get my dough from a little old lady (its always a little old lady) at the continental shop. don't use the pizza bases from the supermarket - find a continental shop with a little old lady or go to your local pizza place/cafe and ask if you can buy some dough. (Or mix flour, water and salt yourself)

The oven with a pizza stone (you can get these for $15) should be heating up to Hot (above 220C).

So other than dough you'll need

Kangaroo (about 150-200 grams)
Sweet chili sauce
Tomato paste

dough (a ball about the size of a softball, bigger than a baseball)

Onion
olive oil
balsmaic vinegar
sugar

Zuchinni
garlic
basil
parmansean cheese
citrus zest (lemon is good)
tzaziki dip

The kangaroo should have been frozen and is starting to thaw. You can use unfrozen kangaroo but you have to chop it pretty fine and small so its easier to do when its frozen. Slice the meat thinly, try and keep the peices small (it'll be easier to eat). Then in a bowl, mix the kangaroo bits in the sweet chilli and let sit.

Now, i thought i was making carmelised onions, but when i double checked the recipe, what ever i had done in the past was not matching with the cookbook so i ditched the book. In a pan, over some medium heat, pour some olive oil and add a bit of garlic. Add some sliced onion (about 3-4 slices) and brown until the onion gets floppy. Add 5 splashes of vinegar, it will splatter a bit, and stir. The bottom of the pan should be covered in vinegar. then add 3 or so genererous pinches of sugar. Stir for awhile, till the sugar has dissolved. The vinegar should thicken a bit. With tongs take the onion out of the pan and place on some paper towel to absorb some of the liquid. (and while the pan is still warm add water - this will make clean up easier)

Stretch out the dough, flour the bench and put some flours on your hands. Try and keep only one side of the dough floured, and don't use a roller. Too much flour toughens up the dough and it makes the dough not 'accept' the toppings as much and it becomes a bugger to work with.
Stretch it out to the size of a dinner plate. if you are brave throw it around new York style. Then place the flat dough on some baking paper (this will make it easier to transfer it to the pizza stone)

Smear a bit of the tomato paste on the base. Sprinkle a bunch of parmasean, not heaps (to the consistency of sesame seeds on mcdonalds buns)and add chopped garlic.

Cut the onion so they are no longer in rings and add to the base.
Add the sweet chilli kangaroo and thin slices of zuchinni

Add more parmesan cheese

Throw it in the oven and bake for about 12-15 minutes.

Take it out and add the basil and lemon zest
Bake for another 2 minutes

Slice and serve with a small dollop of tzaziki dip (buy it or make your own)
Drink with either a soft beer like Corona or a grenache.

(you can replace the Zucchini with sun dried tomatoes or marinated eggplant)