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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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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Tasty Rhubarb Relish

Found a recipe for Rhubarb Relish this morning and then altered it to suit!

It is delicious!

Two onions chopped finely

500 grams chopped rhubarb

150 ml of brown vinegar (I used white wine vinegar)

6 level teaspoons of curry powder

2 level teaspoons of Moroccan seasoning

1 teaspoon grated ginger

1 teaspoon of turmeric

1 teaspoon salt

1/4 teaspoon pepper

2 cups sugar

Put all ingredients in a large saucepan on the stove top. Boil gently and stir for 30 minutes.  Bottle, refrigerate and enjoy!

This makes enough to fill two medium sized pasta sauce bottles.

I actually slightly cooked the chopped onions in a spoonful of butter first, then added the curry and other seasonings and stirred for about 5 mins.

Then added everything else and cooked on a low heat, stirring on and off for about 30 mins before placing in pre boiled jars.

serve this tasty relish on burgers, grilled chicken, cheese sandwich, BBQ'd fish and anything else you can think of!!

it was Tasty Fun to make and am sure you will enjoy it too!!



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tasty & zesty lemon curd!

(above) my first jar of Lemon Curd - recipe below.

Fruit curd is a dessert spread and topping usually made with lemon, lime, orange or raspberry.

Specific types of fruit curd are named after the central curd in them - for example, that made with lemons is known as "lemon curd". The basic ingredients are beaten egg yolks, sugar, fruit juice and zest which are gently cooked together until thick and then allowed to cool, forming a soft, smooth, intensely-flavored spread. Some recipes also include egg whites and/or butter.

In late 19th and early 20th century England, home-made lemon curd was traditionally served with bread or scones at afternoon tea as an alternative to jam, and as a filling for cakes, small pastries and tarts.

Homemade lemon curd was usually made in relatively small amounts as it did not keep as well as jam. In more modern times larger quantities are feasible because of the use of refrigeration. Commercially manufactured curds often contain additional preservatives and thickening agents.

Modern commercially made curds are still a popular spread for bread, scones, toast, waffles, crumpets, pancakes, or muffins.

They can also be used as a flavoring for desserts or yogurt. Lemon-meringue pie, made with lemon curd and topped with meringue, or lemon meringue cupcakes as seen below:

Curds are different from pie fillings or custards in that they contain a higher proportion of juice and zest, which gives them a more intense flavor. Also, curds containing butter have a smoother and creamier texture than both pie fillings and custards; both contain little or no butter and use cornstarch or flour for thickening. Additionally, unlike custards, curds are not usually eaten on their own.

Other flavor variations also exist using citrus fruits such as limes and tangerines, passion fruit, mangoes and berries such as cranberries or blackberries. Hundreds of commercial variations are sold globally.

most of the above information is from Wikipedia.

RECIPE

2 eggs plus 2 egg yolks

3/4 cup (165g) caster sugar

1/3 cup (80g) chilled unsalted butter

zest and juice of two lemons

see method below:

hint:
when grating lemons, place some cling wrap against the inside of the grater (or under) to capture the zest .

Whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat. 

 Add the butter, lemon juice and zest and continuously whisk until thickened......

Strain through a sieve into a sterilized jar. Lemon curd keeps covered, in the fridge for two weeks.

 

the above took nearly an hour to prepare the ingredients, whisk and sieve .... a lot of work for just one jar of curd, but so worth it. The taste is tangy and delicious!

HINT:

The above states to use two whole eggs plus two egg yolks. I used the extra two egg whites left over to make a few macaroons.


HINT:

In the above recipe I used 3 small lemons and one medium to make the curd, but I did not throw away the left over lemon skin and pulp, I placed them in a saucepan along with some vanilla essence, cinnamon and a chopped orange and placed them on the stove using low heat to use as an Air Freshener for the day. 

It did make the house smell nice!

see below:

Hope you enjoy this tasty lemon curd as well as the spicy smelling 'air freshener'!



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Tasty Fun with the Tagine!

A few people have asked about my tagine, what I cook in it, how I use it and do I have any recipes.  We have eaten tajine cooked foods many times, but it was not until we were in Morocco last year, eating from a tajine at an outside cafe,  that I decided to actually purchase one as soon as I moved back to Australia.

 

I was lucky enough to find one on 'special' at Harris Scarfe for $39.00 AUD that was marked down from the original price of $169.00 AUD ..... I doubt I would have paid the full price for it, but it has been a great investment at just $39.00!

Like most slow-cooking methods, making a tagine is easy and requires very little work from the cook - the pot does it all!

So I spent a little time today gathering information about the humble tajine to share with you.

First of all,  What is a tagine?

The word tagine - or tajine - refers to both the conical-shaped dish and the food that's cooked inside it, which is usually a blend of delicious sweet and savoury flavours. Traditionally the ingredients were packed into the pot, the lid was popped on tight, then it was cooked slowly over a smouldering charcoal fire. At home it's cooked slowly in the oven or on the stovetop.

Traditionally used by nomads as portable ovens over charcoal braziers for making stews, usually containing meat, the tagine is used for both cooking and serving, but care should be taken to protect your table when using the tagine as a serving dish as the base will be very hot.

Some tagines are designed for the oven or stovetop, while others are simply used as decorative serving dishes. Traditionally, tagines are made from earthenware, but these require special care, so for convenience many cooks prefer tagines made from metal or flameproof glazed ceramic. Just thinking of Moroccan food immediately conjures thoughts of spicy, slow-cooked meat dishes cooked gently in one magical pot: a tagine.

The cooking principles are ...

The conical shaped lid helps preserves the moisture in the food as the steam condenses on the inside of the lid.  The shape of the lid also creates circulation within the dish, infusing the food with spices and flavours.

The low indirect heat produces a rich, aromatic flavour as the food can slowly simmer for hours and the resulting meat becomes meltingly tender.

there are serving tagines.....

these Moroccan tagines are often highly coloured and patterned and are not suitable for cooking and are not dishwasher safe.

and there are cooking tagines......

Traditional Moroccan tagines: These are made in Morocco of glazed terracotta and ideally require seasoning before use.  They can be used in the oven and over a low gas flame preferably with a heat diffuser.  These are not dishwasher safe, please wash by hand in warm soapy water.

Other cooking tagines: There are a selection of ceramic tagines of colours and patterns which can be purchased.  These are fully glazed and usually do not require seasoning before first use.  They can be used in the oven but not on the stove top and are dishwasher safe.

then there are the newer metal ones .....

A traditionalist would be horrified to know people actually use the metal tagines! But to be fair I think anything that makes life easier is OK by me. Mine is metal and I am extremely happy with it.  I leave it sitting on the stove top all the time, it is never stored away. By having it on the stove top it is convenient and it allows me to use it at anytime.

see image below where it takes 'pride of place' in my kitchen ..

My tagine did not need to be 'seasoned', all it needed was a wash in warm soapy water and it could be used immediately.

This one cannot be used in the oven nor can it be washed in the dish washer.

I use this on a VERY LOW HEAT on the stove top.

Please don't be frightened or worried about using a tagine, once you have one you will never be without it. You must choose the one that suits you best. Be it ceramic, metal or clay ..... if you purchase a clay or ceramic tagine, do take the time to learn what you need to do to season it. Time well spent at first will help further down the track.

But cooking in a tagine is simple and easy.

Do not get too concerned about finding the right recipes. Many recipes can be adapted for the tagine..... main thing to remember is keep the heat low and use very little liquid.

Actually I haven't used recipes when cooking in this tagine.

The beauty of the tagine is that it's a great serving dish, too. Just remember the base is hot so protect your table.

One time I had a couple of lamb chops, so placed them in the centre and added quartered potatoe's and carrots around the chops, half a chopped onion and a large amount of varied spices. Then a half cup of tomato based pasta sauce over the top, popped the lid on, left it for about an hour and it was ready. It was that easy.

 

Same thing another time, but added diced steak, extra vegetables and half a cup of beef stock.  Then served it with steamed rice.

another one is to cover the base with a very thin layer of olive oil, then lay one sliced onion, about 4 cloves garlic chopped, a couple of carrots - large slices - then plop a couple of pieces of chicken in the middle. Chop about 4 potatoes into quarters (depending on size) lay them around the edge.

Now you can do what you like. I usually put into a small jug about 1/4 cup water, add chopped coriander, paprika, cummin, and a teaspoon or more of any of the middle eastern spices, tumeric etc; whatever takes your fancy. Then pour over the top of the chicken and vegetables. Put lid back on and LEAVE IT ALONE!

VERY LOW heat ...... about one and a half hours.

even easier, just last week, had one large chicken breast, so diced that and added vegetables, spices and towards the end a few fresh herbs. It was delicious.

another plus?

the absolutely deliciously warm smells coming from the kitchen is enough to make anyone hungry.

If you want some roast vegetables to serve with dinner but don't want to turn the oven on - quarter 3 or 4 potatoes, sweet potatoes or even some small pieces of pumpkin. Add a very small amount of olive oil in the bottom of the tagine, throw in the vegetables and sprinkle with any seasoning you may like - including salt - and pop the lid on. Watch the heat though and check after about 5 minutes as it won't take too long to 'roast' these vegetables. Stir them around to brown all sides and they should be ready in about 15 minutes. Depending on the size of each piece. These 'roast vegetables' are very tasty indeed.

A tagine full of yummy vegetables is another dish altogether, just add whatever you want to. Fill the tagine with potatoes, pumpkin, carrots, onions, beans etc then half a cup of chicken stock. Add some seasoning and these vegetables will be the yummiest you have ever had. Everyone will want extra vegetables now. Can't be any quicker and easier than that!

If you have unexpected guests, grab a chicken breast out of the refrigerator and dice it. Place it in a bowl with any seasoning you like. (I use a lot of the Middle Eastern or Moroccan seasonings) you can add turmeric, coriander, garum marsala or anything else that makes it nice and tasty. Leave it marinade for at least 15 mins (longer if possible) and then add a little oil to the tagine and cook the chicken pieces, keep turning them so they don't burn. They will be ready in about 5 minutes.
Serve on a plate (don't forget the toothpicks) with other appetizers plus a nice glass of wine. Your guests will be impressed!

 

Be adventurous with your tagine
your guests will be happy
your partner will be happy 

your family will be happy
your tummy will be happy

and you will be happy with the results too!

it's all about
Tasty Fun with the Tagine!

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