slow cooked osso buco

Ossobuco is a Milanese specialty of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with risotto alla milanese.

There are two types of ossobuco: a modern version that has tomatoes and the original version which does not. The older version, ossobuco in bianco, is flavoured with cinnamon, bay leaf and gremolata. The modern and more popular recipe includes tomatoes, carrots, celery and onions. Gremolata is optional.

Ossobuco or osso buco is Italian for "bone with a hole" (osso bone, buco hole), a reference to the marrow hole at the centre of the cross-cut veal shank. In the local Western Lombard Milanese dialect, this dish's name is oss bus.

Risotto alla milanese is the traditional accompaniment to ossobuco in bianco, making for a one-dish meal. Ossobuco (especially the tomato-based version) is also eaten with polenta or mashed potatoes. Outside Milan, it is sometimes served with pasta.

The Fabre 'version' is baked in the oven, served with couscous or rice, green vegetables and a salad as seen below!

I purchased two large pieces of osso buco from our local butcher  - and the following is how I prepared and cooked it.

place the meat onto a sheet of foil, add chopped or sliced onion and some spicy Italian herb mix to each piece

add a knob of butter

wrap each piece and place into a dish or baking tray

cook in a slow oven for two hours, open foil carefully as it will be hot

I served it with greens, salad and couscous

so easy to prepare, all up 5 mins, then wrap and leave in the oven.

A great winter meal that could also have other seasonings or vegetables added. Use your imagination!


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Rag Pasta!

though it's name is really.....

Italian sausage ragu with rag pasta

I came across this delicious looking rag pasta dish that I need to save for future use and where better to save but right here so we can all share!!

• 2 tablespoons olive oil
• 1 large brown onion, finely chopped
• 2 anchovies in oil, drained, chopped (optional)
• 2 garlic cloves, crushed
• 600g Italian pork and fennel sausages
• 1/2 cup dry white wine
• 2 x 400g cans diced tomatoes
• 375g packet fresh lasagne sheets
• Shaved parmesan and fresh basil leaves, to serve

1. Step 1
   Heat oil in a large frying pan over medium heat. Add onion. Cook, stirring occasionally, for 5 minutes or until softened. Add anchovies, if using, and garlic. Cook, stirring, for 1 minute or until fragrant. Squeeze sausages from casings. Discard casings. Add sausage mixture to pan. Cook, stirring, for 10 minutes or until browned. Add wine. Bring to the boil. Cook for 2 to 3 minutes or until reduced by half.
   
   
2. Step 2
   Add tomato to pan. Bring to the boil. Reduce heat to low. Simmer for 10 to 15 minutes or until slightly thickened.
   
   
3. Step 3
   Meanwhile, tear lasagne sheets into long strips. Cook pasta in a saucepan of boiling, salted water, for 3 to 4 minutes or until tender. Drain. Return to pan.
   
   
4. Step 4
   Add sauce to pasta. Season with salt and pepper. Toss to combine. Serve topped with parmesan and basil.

I found it on TASTE.COM.AU and you can see it right here
















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Chicken and sweetcorn soup

 

This super midday meal will warm the soul for winter! Serve with bread rolls, noodles or a hearty smile for a filling dinner.

• 1 litre salt-reduced chicken stock
• 2 garlic cloves, crushed
• 420g can creamed corn
• 125g can corn kernels, drained, rinsed
• 3 green onions, thinly sliced
• 2 cups shredded cooked chicken
• 2 teaspoons soy sauce
• 1 tablespoon sweet chilli sauce
• 2 egg whites, lightly beaten
• 1/2 teaspoon sesame oil

1. Step 1
   Place stock, garlic, creamed corn, corn kernels, half the onion and 1 cup cold water in a saucepan over medium-high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 5 minutes. Add chicken, soy sauce and sweet chilli sauce. Stir to combine. Simmer for 10 minutes or until heated through.
   
2. Step 2
   Gradually stir in egg white, then oil. Divide between bowls. Top with remaining onion. Serve.

The above recipe came from Taste.com.au and you can see it HERE.


IGA had vegetable and chicken stock on special today,  so will make the above tasty soup over the weekend!


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spinach or silver beet cooked in the Tagine!

Nothing more tastier or healthier than a plate of spinach!!

here is a quick & easy way to prepare and cook this dish in the Tagine..... if you don't have one, then cook in any pot on the stove in the same way.

Here I am using Silver Beet.....

so grab one or two bunches of this fresh vegetable that is high in iron, wash it well.

Add some oil to the tagine or cooking pot, add a chopped onion and gently cook ... add some crushed garlic. As little or as much as you like, 2 garlic cloves or 10 .. up to you!

You can also add a small amount of chilli or ginger at this point, will depend on your taste buds.

Then add the washed and chopped silver beet or spinach.

Don't worry if it looks to be 'too much' as it will wilt down with the cooking process as seen below.

Gently heat and place the lid on top.  You will notice I have not added liquid to this yet, mainly because if the spinach or silver beet has been washed there will be enough moisture in the leaves to create the steam to cook with the lid on...

After about 10 mins of very low heat, take the lid off and add about a cup (or more) of vegetable stock and stir well.

Let it simmer for another 10 mins and check if you think it needs more liquid.  We tend to add another cup of stock at this point as we like it with plenty of juice as we always serve it with steamed rice.

But this is a quick and easy dish to cook and is extra tasty too!
Can be used as a side dish or served with steamed rice .......


enjoy!!







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Tasty Mashed Potatoes ~ again!

IRISH COLCANNON


Adapted from The Happy Herbivore Abroad, by Lindsay Nixon

2 1/2 pounds potatoes, peeled, chopped into 1" cubes

Two handfuls of shredded cabbage OR about 3 large leaves of washed kale, chopped

1 large onion, diced

generous dash Creole seasoning (to taste)

salt and black pepper (to taste)

unsweetened soy milk (enough to mash potatoes)

1 tablespoon Dijon mustard (or more, to taste)

Instructions.

Place potatoes in a large pot of water. Add a dash of salt, and bring to boil. Stir in cabbage or kale. Once boiling, reduce heat to simmer.

Cover, and cook for 15 to 20 minutes, stirring occasionally, until cabbage or kale is soft, and potatoes are tender.

Remove from heat, and drain.

Meanwhile, saute onions in a nonstick skillet on medium-high heat. Add just enough water to prevent sticking. Add a few dashes of Creole seasoning, salt, and pepper. When onion is fragrant and begins to brown, remove from heat and set aside.

With a potato masher or electric mixer, smash the potatoes with enough soy milk to achieve the right mashed/smashed potato consistency. Mix in sauteed onions and Dijon mustard.

Season generously with salt and pepper to taste. Serve immediately.


the above recipe originally off this site!



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smashing good taties!

If you are looking for something quick, easy and tasty using potatoes, then here it is!

I have made these a few times, but each time I change some of the ingredients. The following is fairly basic, but you can add or change the topping to suit you and your family.

boil the required number of small potatoes till 'just tender'.

You can use any potato, but better to use the smaller ones like the Chat Potatoes.  Boil until 'just tender'.

place a small amount of olive oil on a baking tray

Take a large baking tray and to make it easier on yourself, cover with foil. Then cover with about a tablespoon of olive oil.  (in the USA that is a serving spoon full)

can create your own mix here, this is garlic and olive oil

While waiting for the potatoes to cool down, I make up the mix that is to go on top of them.  Here is a mix of olive oil and garlic.  Fresh garlic is obviously better, but had the paste on hand so used that this time. I also add a bit of salt & pepper to the mix.

if you want to add onions, chop 1/2 an onion finely

I don't always use onions, but this time I did. But you don't need much, maybe just half an onion to about 10 small potatoes.  I think next time I would gently fry them in a little olive oil prior to putting them on the top of the potato.

once the potatoes have reached their 'just tender' stage,
then place on oiled tray.

Take the potatoes out of the pot and place them on the oiled baking tray. Make sure there is not too much oil on the tray, it is not needed.

using a potato masher, press down lightly on each potato, enough to 'break them'

If you don't have a potato masher to press down on them, then use a large fork. Press gently, just enough to 'break' the potato.

at this point add the olive oil & garlic mix to each one, add the finely chopped onion.

Now add a little of the olive oil and garlic mix, then the onion and lastly some grated or shaved Parmesan cheese.

then add Parmesan cheese, I usually shave the Parmesan, but only had the packet this time!

You can also add herbs or perhaps some pre cooked and finely chopped bacon pieces or try these other variations ....

can be cooked a little longer than what I have here.

Leave off the onion and add some thyme, cook a little longer (45 mins)

leave off the onion and garlic, just add cheese and rosemary

Put the baking tray (with the potatoes) in a pre heated oven of approx 160c - 180c deg for about 30 - 45 mins.  These are very tasty and can be served as a side dish with salads, at a BBQ, or with the Sunday Roast ... in fact these tasty little smashers can be served at anytime with anything!



Hope you enjoy them!





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simple way to roast capsicums

This is a simple way to roast capsicums for use in any recipe.
Preheat the oven to 230C- 240 C.

Cut the capsicums into quarters. Remove the seeds and the membranes.Place on a large oven tray, skin side up.

Roast in preheated oven until the skin blisters and turns black. Remove from oven and cover with plastic film or place in a paper bag until cool.

Be careful, they are very hot when straight from the oven!

Peel away skins and use as desired.
Choose any colour capsicums and if you are in a hurry, it is quicker if you use the griller.

After they are roasted you can add olive oil and balsamic vinegar, or lightly pan-fry in olive oil and garlic to serve with feta cheese on crunchy toast or Turkish bread.
tasty & fun!


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roasted red capsicum & tomato soup

This tasty recipe is straight out of taste.com.au and is so easy to make!

• 1 tablespoon olive oil
• 1 large brown onion, coarsely chopped
• 2 garlic cloves, crushed
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 500g ripe tomatoes, coarsely chopped
• 500ml (2 cups) vegetable stock
• 1 x 425g jar roasted red capsicums, drained, coarsely chopped
• 1 x 410g can tomato puree
• Fresh basil leaves, to serve
• Olive oil, extra, to serve
• Bought hummus, to serve
• 2 Turkish bread rolls, split, toasted, cut into 3cm-thick slices
  
• Step 1
  
  Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 3 minutes or until soft. Add the garlic, cumin and cayenne pepper and cook, stirring, for 1 minute.
  
• Step 2
  
  Add the tomato, stock, capsicum and tomato puree, and bring to the boil. Cook, stirring occasionally, for 8 minutes or until the tomato is tender.
  
• Step 3
  
  Pour the tomato mixture into the bowl of a food processor and process until smooth. Season with salt and pepper.
  
• Step 4
  
  Ladle the soup among serving bowls. Top with the basil and drizzle over the extra oil. Spread hummus over the Turkish toasts and serve with the soup.
  
  
  click on the link to see it on the taste.com.au site.
  
  changes I made are:
  I used 5 cloves garlic.
  used chilli paste instead of cayenne pepper.
  and used toasted croutons instead of the Turkish Bread & Hummus.
  
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roasted tomato soup

This recipe is straight from taste.com.au and it delicious!!

The potatoes give it the creamy texture.

• 1kg roma tomatoes, halved
• 2 tablespoons olive oil
• 3 sprigs fresh thyme
• 1 medium brown onion, chopped
• 2 garlic cloves, crushed
• 200g potato, peeled, chopped
• 2 tablespoons tomato paste
• 2 teaspoons brown sugar
• 2 cups vegetable stock
• Fresh thyme leaves and bread, to serve
  
• Step 1
  
  Preheat oven to 220C/200C fan-forced. Place tomato on a baking tray. Drizzle tomato with half the oil and top with thyme. Season with salt and pepper. Roast for 15 to 20 minutes or until tender.
  
• Step 2
  
  Heat oil in a saucepan. Add onion, garlic and potato. Cook, stirring occasionally, for 5 minutes. Add tomato paste and sugar. Stir in stock and 1 cup cold water. Cover. Bring to the boil. Reduce heat to low. Simmer, for 15 minutes or until potato is just tender.
  
• Step 3
  
  Add tomato to stock mixture. Carefully blend soup until smooth. Sprinkle with thyme. Serve soup with crusty bread.
  
  
  Click on the link to see the recipe on Taste.com.au

Well worth making as it is quick and easy ... I used 4 cloves garlic, I didn't have any Thyme so left it out and I used only one teaspoon of the brown sugar.


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