If you've never tried Camel, then here is your chance! Be brave and step out of your comfort zone with Mike Jefferies from Come Dine With Me Australia's Camel and Chorizo Braise dish
Toss the camel cubes in the seasoned flour.
Heat the oil in a non-stick frypan over medium heat, and then fry the camel in batches until lightly browned.
Transfer to a large pot, then fry the chorizo until the fat starts to run. Transfer to the same pot.
Gently fry the carrot, celery, onion and garlic until soft and browned, and then add it to the pot.
Heat the pot over a high heat until a light crust starts to form on the bottom, then add the red wine, followed by the stock.
Bring back to the boil, and then turn down the heat to a simmer. Cover and simmer for 1 - 2hrs. Test camel after 1 hour, it should be very tender when ready. Add the olives 15 minutes before serving.
Just before serving stir through parsley.
Garlicky Garlic Mash:
Bring a large pot of salted water to the boil; add the potatoes and all the garlic cloves.
Boil until very tender, and then drain. Add the butter, and while it’s melting, microwave the cup of cream for about a minute so it’s hot.
Roughly mash the potatoes and garlic together, and add half the hot cream.
Vigorously mash until smooth. Add enough cream to make the mash creamy, but not runny.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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