Beef rib eye roast

Ingredients

Rib eye roast with bone
Various vegetables - Potatoes, carrot, celery, garlic cloves, shallots or onions, italian parsley leaves , oregano, rosemary leaves, salt and pepper, olive oil.

Place the meat into a large casserole dish with a lid.  Place all the vegetables around the meat and place the shallot and garlic cloves on top.  Sprinkle with pepper, salt, herbs and splash with olive oil. Cook all in casserole dish for the first hour, then move everything after the first hour into an open oven baker like a heavy cast iron baker for the remaining time.

Place in oven and depending on the size of your roast but i use the guide of 30 minutes per 500g of meat  at a temperature of 180 degrees celcius will cook the meat well done.

Example.... this piece of meat was 1.3kg and i cooked it on fan forced 180 degrees for one hour in casserole dish with everything, then for 2 hours in open cast iron baker.

Carve meat with electric carve knife when it has cooled down slightly.

Serve with vegetables.

Crostoli

Preparation Time: 60 - 90 minutes
Cooking Time: 10 - 20 minutes

Makes around 50 biscuits (depending on shape sizes)

You will need a pasta machine for this

Ingredients:

2 cups of plain flour
1 cup of self raising flour
3 eggs
1 tablespoon extra virgin olive oil
2 tablespoons caster sugar
1 tablespoon of lemon rind
3 tablespoons of lemon juice
1 tablespoon of vanilla essence
2 tablespoons of brandy
2-3 spare tablespoons of water to balance if too dry
500ml olive oil for frying them in
Icing sugar to dust them after they are cooked


First place the flour into a large mixing bowl.  Add the sugar, oil, lemon rind and juice, vanilla, eggs and brandy and blend with fingers until it starts to form a nice dough.  Add the additional water if required to make a smooth dough ball.

Knead the dough gently on a floured board and when smooth divide this up into four equal pieces and wrap each in glad wrap and set aside.

Place your pasta machine on the bench and set roller on the thickest (widest) setting (8)  .  Unwrap one of your dough balls and place in hand to flatten slightly.  Dust rollers with a little flour.  Feed dough slowly through the machine approx 3 to 4 times , folding as you go to get a rectangle shape.  Do not stress if you cannot get an exact perfect shape they are individual and are all tasty whatever the shape.  Reduce setting if you like by one size and roll through machine.  Some people like to use eg. ravioli cutters to cut into strips.  I did not have one however so i used a normal knife to cut them.

Heat your oil as you go and in a fry pan that is quite deep add some oil to cover the top of around 3 at a  time (next to each other).  Cook each side for approx 2 minutes.  Try to not brown them too much.  Use tongs to remove them one at a time and set on wire rack to dry and shake icing sugar over each.  Repeat until all batches are done.

Place  into airtight containers after they have cooled down.

Prawn and vermicelli Laksa

Serves 4
Preparation and Cooking Time:

For your Laksa paste :

1 small red mini hot chilli chopped finely
1 clove of garlic
1cm piece of fresh ginger
very small amount of coriander (optional)
1 teaspoon of tumeric powder
very tiny shake of cumin powder
handful of spring onion chopped
Splash of oil or butter (melted) to blend it together

Place all these ingredients into a food processor and blend into a paste.

Other ingredients :

400g prawns cooked
500ml fish stock (premium)
400ml coconut milk
handful of bean sprouts
Vermicelli noodles (half pack approx)
1 finely chopped red mini chilli
butter for cooking
fish sauce (optional) to taste (use soy if no fish sauce)
1 teaspoon of sugar

Garnishing:
2 thinly sliced pieces of a little hot red chilli
1/2 cucumber seeded and finely sliced for garnishing in thin long strips
1 lime (slices for garnishing)
1 Sprig of coriander
3 spring onions chopped thinly ( just the white parts up to the light green section )

Soak the vermicelli noodles in a large pot of boiled water while preparing the laksa.

If you do not like your Laksa too spicy hot then take some of the chilli seeds out before cooking

To prepare your Laska :

In a large saucepan place some peanut oil  and add some of your red chilli.  Then add the paste you prepared first as above.  Then you can add the prawns. Then add the coconut milk. Stirring through then you can add some fish stock (1 cup first and a little  more if it looks a little low) .  Add bean shoots then the vermicelli on top.  Let sink down and add a little fish sauce to taste. Then add the sugar.

Place into deep individual bowls to serve and place garnishing as desired.

Arancini with Fontina

Serves: Makes 20 balls


Preparation Time: 15 minutes (or prepare the rice a day ahead and refrigerate first step)
Cooking time: 5-8 minutes 

1 cup of white wine (i use  sweet white for mine)
1/4 of an onion chopped finely
1 teaspoon of fresh thyme leaves chopped
1 large pinch of saffron threads
50g parmesan cheese finely grated
1 garlic clove crushed 
100g butter
3 cups of chicken stock
1 cup aborio rice or equivalent type


100g fontina diced into cube sizes to fit balls
1 cup breadcrumbs
olive oil for frying








Place the saffron into the white wine in a jug to soak.  Melt butter in fry pan and add onion, garlic and soften but do not brown.  Heat stock in another saucepan until simmering.

Place thyme and rice to the onion mix and cook for one minute to blend with the rice.  Add wine and saffron and stir until wine is absorbed completely.  This will take a little while to happen and heat will need to be slightly up while this is happening. Once the wine is leveled down and the rice absorbs you need to ladle some stock into rice so it keeps moist and this is to be repeated in this manner until the rice is ready (approx 15 minutes if aborio).  Rice should appear creamy when done. Add more stock or water if rice is not ready and cook until done.  Make sure all liquid at the end is all absorbed.  Remove from heat and stir through the parmesan cheese.  Spread this mix onto a tray which is covered in plastic wrap. Remove the garlic and dispose. Leave to cool and then place into the fridge to cool down.  You can even prepare this part if you like a day before.

To prepare the arancini roll a walnut sized amount  of rice into ball.  Press a hole into the middle with your thumb and add a piece of the fontina squares to fit.  Repeat this method until all done.  Roll the balls at the end into some breadcrumbs pressing to coat well.

Heat oil in a small saucepan and fill with olive oil to cover the top of each ball.  Heat a couple at a time so not to overcrowd.  Test the oil with a small piece first and it should sizzle into the oil and turn golden brown.  Cook each ball quickly approx 3-4 minutes until brown and dry on paper towels.  Serve hot or room temperature.

Chicken Nuggets home style oven baked

Serves: 4
Preparation Time: 15 minutes
Cooking Time: 5 -8 minutes

4 Skinless chicken fillets
sprinkle of Italian herbs (thyme,oregano is perfect)
1 cup of breadcrumbs
50g butter melted
shake of salt and pepper
(if you like a little heat in the ones for the adults add a little dried chilli flakes)

Place the herbs, breadcrumbs, salt and pepper in a bowl and mix through.

Chop the chicken into 1 1/2 inch size bites.

Place the butter into a saucepan and melt. Set aside.

 Each nugget is to be dropped into the butter then into the crumb mix.

Place the coated chicken nuggets onto a oven dish lined with baking paper and cook for approx 25 minutes on 180 degrees celsius. Or you can fry these in oil if you prefer.

Serve these with either vegetables or rice.

Tomato based chicken and thyme

Tomato based chicken with Thyme

This is so easy to make and the combination of thyme and a little butter in the sauce makes the chicken taste amazing and this sauce can accompany polenta.

Serves: 4 to 5 people

Cooking Time: 3 hours approx

8 pieces of chicken (either drumsticks or thighs)

750g bottle of tomato passata
1/2 a stock cube (chicken) in 1/4 cup water

1/2 a handful of thyme fresh (leaves )

2 garlic cloves 

1 teaspoon of lurpak butter
Green Beans if desired 

Combine everything in a large casserole dish.  Then place lid on casserole dish and cook in oven for approx 3 hours on around 170 degrees celsius. Turn pieces after each hour or so.  If you like green beans place them into the casserole dish 1/2 hour before serving and these will melt into the sauce.

Make with side dish of rice or polenta and steamed vegetables.

Anzac Cookies

Serves: 4-8
Makes approx 24 cookies

1 cup plain flour
2/3 cup of raw caster sugar
1 cup desiccated coconut
1/4 cup golden syrup
1 cup rolled oats
125g melted butter
1/2 teaspoon of bicarb

Prepare a tray with baking paper.  Preheat oven to 180 degrees celcius approx.

Sift flour and sugar into a large mixing bowl.  Add rolled oats and the coconut.

In a saucepan place the butter and the golden syrup and heat slowly.  When melted completely add bicarb soda.  Add this frothy mix to the dry mix in the mixing bowl. Mix in and form nice round drops and place each drop onto the baking paper spacing them approx 10 cm each. 

Cook for around 20 minutes on 160 and check they are brown otherwise cook a little longer until desired colour. Once cooked turn oven off and let them cool or place on wire rack to cool.  Can be kept for around 6 days in an airtight container.

Vegetable soup

Serves: 4
Preparation Time: 15 minutes
Cooking Time: 1 hour - 2 hours simmering

Classic home made with lots of flavour! Kids loved this one


2 garlic cloves crushed slightly
olive oil
6 rounds of white end of leek chopped
500ml quality vegetable stock and 200ml water
1 potatoes peeled and diced
1 carrot peeled and diced
1/4 pumpkin peeled and diced
1 zuccini diced
2 sticks celery diced
1 small amount of chilli for taste (fresh preferred around 2 little chopped pieces)
shake of oregano
1 tablespoon of quality butter (lurpak type)


Place the leek,garlic and oil in large soup pot and cook slightly then add the stock and water.  Add all the vegetables and herbs etc.  Keep water covering all the ingredients.  Cook low heat simmering for approx 1 1/2 to 2 hours .  Cool slightly and use a hand blender if you have one to break the soup down slightly so it has a little fine bit of fine vegetable as well if you like.

Can be served next day and will actually taste even better.  Enjoy with crusty bread or even some sausages to accompany it.

Carrot Cake with Macadamias

Preparation time: 5 minutes
Cooking Time: 30 minutes

Use a square baking tin lined with baking paper

3 eggs
1/2 cup of quality olive oil
1 1/4 cups of brown sugar (soft)
1 cup of self raising flour
2 teaspoons cinnamon
1 teaspoon of bi carb soda
pinch of salt
1.4 of a cup of quartered macadamias
1 cup grated carrot


Icing:

125g cream cheese softened
1 cup icing sugar
2 teaspoons orange juice
some spare ground macadamias for garnishing the icing


Preheat oven to 170 degrees fan forced.  Grease the baking tin with paper with a little butter/oil.

Combine the eggs, oil, brown sugar in a large bowl.  Add sifted flour, cinnamon, bi carb, pinch of salt and beat with a mixer until combined and smooth.  Add nuts and carrot and stir well.

Pour this mixture into the tin and bake for approx 30 minutes or until skewer comes out with no wet cake on it.  Leave cake for approx 30 minutes on cake cooler.  Make the cream cheese frosting by placing cream cheese, icing sugar, orange juice in a bowl and mixing until spreadable.  Spread over cooled cake and place some grated macadamias on the top.

Lamb pie

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serves one (adjust ingredients to how many people you are serving)


This little pie i made on its own as a test for my kids and they loved them so its a great idea for kids meals and if you cant get them to eat veggies you can add whatever you like and see if they like it this style.


Ramekin dish for the pie/s


A piece of puff pastry 


3 lamb back straps diced  (3 make one little pie in a larger size ramekin bowl)
1/4 cup onion finely chopped
1 clove garlic crushed
1/4 cup of sugo (tomato passata)
1/4 of a beef stock cube ( in the passata above)
1/2 teaspoon of cornflower
shake of salt and pepper
shake of Moroccan spice (if desired)
diced corn was added for my kids in this idea



Place your onion in some olive oil in a saucepan and cook for a little while until soft.  Then add the garlic and stir in the lamb meat.  Cook around 5 minutes until browning then add your remaining ingredients.  Simmer this collection for around 10 minutes stirring occasionally.  This will create a gorgeous gravy and once the liquid slightly evaporates you will have some amazing pie contents.

Place your ramekin face down onto the puff pastry to get the lid imprint for your pie lid.  Then cut this out and place aside.

Once the meat looks ready remove the garlic clove if you can find it and  place the meat mix  into the ramekin and place puff pastry on top and slightly brush with egg for a beautiful brown pastry puff glow.

Cook the pie in the oven at around 180 degrees for around 25 minutes.

Vegetable Korma

Serves: 4 approx

you can omit whatever ingredients you do not like (example my friend dislikes garlic,onion so he has his own in separate casserole dish)

1 clove of garlic whole
1 small onion peeled and finely chopped
1 large tablespoon of korma paste
1 diced small eggplant
1 small red pepper diced
1 small cauliflower florets and stalk cut up into chunks
1/4 small pumpkin diced
2 small potatoes diced
coriander if you like (i only used for garnish)
1 x 150ml tin approx of coconut milk
500ml of organic vegetable stock
fresh black pepper


Prepare the garlic and onion into a casserole dish and place korma paste.  Cook until onion clear and then place all other ingredients all into pot.  If preparing without onion and garlic omit these items at the first stage and add the korma paste and everything together.

Cook a little on stove top for a moment and blend ingredients then place into an oven for approx 2 hours stirring occasionally with casserole lid on.

Serve with some rosemary flat bread or bread you desire. Or with rice (cook 10 minutes in saucepan).

To make the rosemary flat breads i used pizza flour and warm water mixed in with a little olive oil , rosemary from garden chopped finely then add a little salt and a pinch of baking powder. 

Use a rolling pin and place on board and flatten down very thin.  When ready to serve the Korma you heat these breads up in a hot fry pan with a little oil.  Serve with Korma.

Caramelised Passionfruit meringue towers

Serves: 4

Preparation Time:

Cooking Time: 2 hours approx

3 egg whites approx (must use scales to weigh them to 100g) if not add more or less

200g caster sugar (weigh in scales)

50g water (3 tablespoons)

A cooking thermometer is required

The method used here is the Italian style.  This takes a little more precision but it works out a nice firm meringue.

Preheat oven to 100 degrees maximum (very low heat)

Prepare a baking tray with baking paper.

Have gloves close by to where you are cooking.

Place the egg whites bowl next to where you cook the sugar and water in saucepan.

Place the sugar and water in a saucepan and cook with thermometer in it until it reaches a temperature of 118 degrees celsius. When the temperature is around 100 degrees start to beat the egg whites with a mixer the separate glass bowl. Keep your eye on the cooking sugar as its very very hot make sure to place on the back burner of your stove as to not have near any danger. The syrup turns a golden colour this has a caramel taste for the meringue. Once the sugar is at 118 degrees turn off and this is to be slowly incorporated into the egg mixture you are beating until it cools to around 50 degrees.  The thermometer will be red hot so use gloves to move this across to your egg white and syrup mixing bowl.  Once temperature down then you can stop beating it.

Place the gorgeous foam into a piping kit with your desired tip.

Pipe to your desired design and pop them into the oven for around 1.5 to 2 hours but check on them as times vary.  Your oven door can be opened around half time to check that they are not going too brown. They feel soft to touch but they will harden slightly.

Top with cream when ready to serve and passion fruit.  Or topped with fresh mango slices.

Best served within the hour.

Vegetable Stirfry with Mushrooms, snowpeas, baby buk choy and leek

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 5 minutes with a hot fry pan

Olive oil for the fry pan

250g mushrooms

1 baby buk choy leaves

100g snow peas ends cut off

4 finely cut rounds of the white end of a leek

salt and pepper to taste

Very easy to make as a meal or side dish.  This has amazing flavour.  The freshness of ingredients is what makes this dish special.

Place the leek in some oil in a fry pan big enough to fit all ingredients.  Then add as leek cooks the rest of the ingredients and cook with a reasonable amount of heat until mushrooms start to slightly brown.

If you like this with meat serve with chicken tenderloins crumbed or even some lamb cutlets.

Enjoy.

Beef and cashew stirfry with rice vermicelli

Beef and cashew stirfry with rice vermicelli

Serves 4

Preparation and cooking time: 15 minutes

300g beef strips (use porterhouse steak or fillet steak quality meat)

Olive oil for frypan

garlic clove whole

250g Rice vermicelli

Buk Choy baby (leaves)

1 cup sliced mushrooms

1 cup snow peas cleaned and ends cut off

Shake of oyster sauce (to suit your desired strength)

Shake of soy sauce (to suit your desired strength)

handful of cashews

Sesame seeds to garnish

Place the olive oil and garlic in frypan and cook meat until cooked (not too long).  Throw out the garlic and then place the buk choy,mushrooms,snow peas, cashews and add the sauces to your preferred flavor and cook very fast on high heat until wilted (should take around 5-7 minutes). 

While this is cooking and you are turning it over, place the vermicelli into another pot of boiling water and cook for around 5 minutes then sit for 3 more. Drain. 

Place the vermicelli into individual bowls and then place the meat and vegetables over the top. 

Serve with sesame seeds

Chicken thighs with lemon and garlic

Chicken thighs with lemon and garlic

 

Preparation Time: 1 hour to marinade 1 hour to cook in oven

Serves 4 approx

6-8 chicken thighs (free range) 8 maximum

1/4 cup of lemon juice

2 tablespoons of organic honey

2 tablespoons of brown sugar

2 tablespoons of Worcestershire sauce

2 cloves of garlic chopped

olive oil

1 teaspoon of salt

1/2 teaspoon pepper

Lemon wedges

Parsley sprigs to decorate when served

Prepare the marinade in one glass pouring cup.  Lemon juice,honey,brown sugar,Worcestershire and garlic.  Place the chicken in a marinade bowl and pour this marinade over the chicken and cover in fridge for approx one hour.

After one hour or two remove chicken (reserve marinade) and place into a roasting tray with some olive oil.  Pour the marinade over the chicken in the roasting tray and add the salt and pepper all over.

Bake in oven around 180 degrees celsius for 30 minutes then open oven and spoon marinade over chicken and keep cooking for another 30 minutes or until cooked and browned.

Serve with lemon wedges and garnish with parsley.



Lamb and Rosemary Casserole with potato topping

Lamb and Rosemary Casserole with sliced potato topping

Serves: 6

Preparation Time: 2 hours approx

Require a baker that can be used on both stovetop and move to oven.

2 tablespoons of butter

700g shoulder lamb diced

1/4 brown onion cut up

2 tablespoons of diced fresh rosemary

1 tablespoon of oregano fresh diced

2 garlic cloves crushed

shake of pepper

1 carrot cut up thin

1 stalk celery cut up thin

4 potatoes skinned and finely sliced to top

2 cups of chicken stock home style

salt to taste

Cook the butter in a large casserole baker on the stovetop and add the meat to brown. Add the onion and rosemary and cook for another 5 minutes.  Add the garlic cloves. Pour your stock in and add vegetables and herbs. Place the potato slices over the top of the dish.  

Bake in oven for around 2 hours until the potatoes are nice and crispy on the edges.

Winter warmer with amazing tender lamb!

Pancakes with Cream and strawberry

Pancakes with Cream & Strawberry

Preparation Time: 5 minutes

Cooking time: 20 mins (depends on how many)

Serves 4

1/2 cup of self raising flour

2 tablespoons caster sugar

pinch of salt

1/2 teaspoon of baking powder

2 eggs lightly beaten

1 cup of milk

60g butter melted

maple syrup (real), strawberries and cream to serve

Sift flour, baking powder, sugar and pinch of salt into a mixing bowl and make a well into the centre.  Mix your eggs, milk and melted butter in another small bowl and pour into the well at once whisking it to form a smooth batter.  I normally set this bowl aside for around 15 minutes.  It can also be mixed in a food processor.

Heat your frypan with some butter in it and then pour around 60ml of batter and swirl pan gently to form a nice shape.  Cook on low heat until brown then flip with spatula to cook other side.

Transfer them to your oven on a low heat until all have been prepared.

Serve with Strawberries and cream.  I used organic maple syrup as well.

 

Home Made Pasta Sauce - Bolognese Recipe

Home Made Pasta Sauce - Bolognese Recipe

 

Cooking Time: 1 to 2 hours

Preparation Time: 20 minutes
Serves approx 4

Beef mince 250g

1/4 onion chopped finely

Tomato Passata 250g bottle 

Basil leaves 3 fresh
Olive Oil
Salt
1/2 beef stock cube (quality cube) or you can use 1/2 cup fresh beef stock


Cook the onion in some olive oil until opaque.  Then place mince meat into the onion mix and stir while cooking making sure its all broken up well.  Brown mince nicely and then you can add the tomato passata, basil and salt to taste.  I use beef stock cube for extra flavour in my sauce.  1/2 a cube with 1/2 cup of water can be added and the sauce should be cooked for around 1.5 hours to 2 hours for a nice flavor.


You can freeze this sauce if the meat is purchased fresh and defrost as you require for pastas, etc.

Potato beetles with bacon and cheese

Potato beetles with bacon and Cheese

Serves: 6

Preparation Time: 20 minutes

Cooking Time: 1 hour

6 medium size potatoes

3 rashers of bacon or 1 cup of diced bacon

Salt and pepper

Chicken Stock (enough to go halfway up the baker you use)

Mozzarella cheese 2/3 cup for topping the potatoes

Preheat oven to around 170 degrees celcius.  Place a large baker dish on your benchtop and butter its base slightly.  Add some crushed garlic or you can chop up a clove finely and spread on buttered base.

Peel the potatoes and using a knife slice the base off the potato to steady it.  Then make deep parallel cuts across it reaching almost to the bottom.  The potato should hold together like a book.

Place a few small pieces of bacon between each potato slice.  Salt and pepper them slightly. 

Pour the chicken stock around the potatoes so it is only halfway (no more than halfway).

Place in oven and bake for 30 minutes .  Open oven after this time and place the cheese over them and bake for another 30 minutes or until the potatoes are golden and soft when a knife is placed into one.

Serve with coleslaw or spring onions chopped.



Roast Chicken with Rosemary

Roast Chicken with Rosemary

Preparation Time: 5 minutes

Cooking Time: 2 hours approx

Serves 4 approx

1 x 1.5kg size Free range chicken

2 sprigs of rosemary

1 teaspoon of balsamic vinegar

2 tablespoons (a good shake over your chicken) of extra virgin olive oil

salt and pepper

1/2 cup of chicken stock

Preheat your oven to around 200 degrees celcius.  Place one rosemary sprig in the chicken cavity with the garlic and the vinegar.  Shake some salt and pepper over the chicken and place another sprig of rosemary on the top (breast side up).

Place in oven and reduce temp to around 180 degrees.  Cook for approx 1.5 to 2 hours. 

Turn the chicken after one hour of cooking this makes the juices run through it instead of it draining away. 

When cooked place on warm serving dish and discard the rosemary sprig.  Spoon off the fat from the roasting tin and place it in a saucepan over the stovetop burner.  Add the chicken stock and deglaze the pan.  Boil until it begins to thicken.  Taste and add salt and pepper to liking.  Pour into a gravy boat to accompany the chicken. 

Serve with my side dish of roast potatoes and zuccini (see blog recipe)

Spaghetti with meatballs and sauce

Spaghetti with Meatballs

Serves: 4
Preparation: 45 mins

400g beef mince
olive oil for cooking
1 tablespoon oregano
1 spring onion or quarter a white onion chopped finely
750g quality tomato passata
1/2 beef stock cube
1 teaspoon of wostershire sauce
1 egg
1 small teaspoon of chopped italian parsley
approx 1/2 cup bread crumbs (not too dry preferable)

200g spaghetti

Place your tomato passata into a large saucepan and slowly heat. Add a little salt and half a beef stock cube. Let heat up to a simmer.

In a separate bowl prepare the meatballs by placing meat,oregano, parsley,onion,wostershire sauce,egg and breadcrumbs together. Mix up evenly and form small little balls placing them one by one into a frypan with some olive oil.

Cook them until they are brown on the outside.  Then place the balls into the simmering sauce.

Let them cook in the sauce with a lid on slightly ajar while in another pot cook the spaghetti as per pack instructions.

Strain pasta when ready and combine with sauce and balls



Easy Roasted Vegetables

Easy Roasted Vegetables

Preparation Time: 10 minutes

Cooking Time: 5 min (approx) microwave, 25 minutes in oven at 180 degrees celsius

Use vegetables you prefer but i have used the following:

1 zucchini

1 large potato

2 brussell sprouts

two twigs of fresh rosemary

a shake of good quality olive oil

salt and pepper to your preferred taste

This is great for fussy eaters if they do not normally eat their vegetables. Its very tasty with the fresh garden herb rosemary and a splash of a good quality olive oil.  I prefer to use Cobram Estate extra virgin olive oil (Australian made).

Peel potato and cut up the various vegetables into pieces.  Place in a microwave pyrex with a tablespoon of water then place lid on and cook as per your microwave instructions for fresh vegetables.   

When ready take the vegetables out of pyrex and place into a cast iron oven baker.  Then sprinkle your olive oil and fresh rosemary over the vegetables.  Cook in oven for approx 25 minutes at 180 degrees celsius.

The vegetables can be served with other side dish ideas in my listing.  This meal the kids wanted to eat little ravioli (Latina), little pies and home style chips (side dish listing see for more).

Tomato Osso Bucco

Tomato Osso Bucco

Serves : 3  (3 fit in an average fry pan)

Preparation Time: 30 minutes

Cooking Time: 2.5 hours for perfection

1 Bouquet garni which is made by bundling herbs together. I used fresh parsley (italian), thyme, celery leaves and bay leaf. Twine together with the thyme or parsley ends.

3 pieces of the Veal shank from the butcher cut into 1 1/2 thick pieces
1 cup of plain all purpose flour in a bowl seasoned with salt and pepper (OR for Gluten free use gluten free flour)
60ml olive oil
50grams of butter
1 garlic clove whole or 1 teaspoon crushed
1 small carrot chopped finely
1 large onion chopped finely
1/2 celery stalk chopped finely
1 1/2 cups of home style chicken stock (see my blog recipe)
1 cup of dry white wine
800ml chopped tomatoes or passata
1 cup of chopped mushrooms if you like?



Prepare your Bouquet garni first which is very important as it adds the flavour to this dish.
Place each piece of veal carefully one at a time into the flour to dust.  Heat your oil in a heavy frypan with the butter and garlic and in single layers place the veal and cook until browned on both sides (approx 15 minutes).  Discard the garlic after this (unless you use crushed then its ok). Set the veal pieces aside in a large cast iron baker.

 Using the same frypan (with the juices of the meat) add your carrot then add celery and onion and cook without browning until it is going soft.  Increase the heat and add the wine cooking for approx 5 minutes.  Then you can add your stock with the tomatoes and bouquet garni on top.  Season with some salt and pepper.

Pour the sauce into the baker with the meat. Add mushrooms into sauce if desired.  Cover baker with a little foil and place in your oven for approx 2 hours at 180 degrees (i prefer this method instead of on the stovetop) . 

The meat should be tender after this time. Check every 30 mins the sauce is halfway up the baker.  Test meat is ready by poking it with a fork to see if it melts into it. 

Best served with my cheesy polenta!
http://deliciouscookingwithmandy.blogspot.com.au/2012/04/baked-polenta-with-three-cheeses.html