Osso Bucco

Stuff

  • Approx 2 – 4 Tblsn oil
  • 2 brown onions, medium chopped
  • 2 carrots, medium chopped
  • 2 celery sticks, medium chopped
  • 2 – 3 garlic cloves, grated
  • Plain flour, for coating
  • Salt & freshly ground pepper
  • 1 – 1.5kg veal or beef osso bucco
  • 250ml white wine
  • 400g can diced tomatoes
  • 250ml beef stock

Method

  • Preheat oven to 160°C
  • Heat 1-2 Tblsn oil in a large non-stick frying pan over medium heat. Cook onions, carrots & celery until 3/4 soft – stir regularly. Add garlic – continue to cook until softened (do not burn) Remove from pan and set aside
  • Season osso bucco with salt and pepper. Coat in flour – shaking off any excess. Heat remaining oil in the frying pan over medium-high heat. Add meat and cook for 2-3 minutes each side or until browned. Transfer meat to a large ovenproof dish. Spoon over the veges
  • Increase pan heat to high and add the wine. Boil for 2 minutes, scraping any tasty bits off the base of the pan. Stir in the tomatoes and stock. Bring to the boil. Pour over the meat in the dish. The meat should be covered by the liquid. Cover with a lid and cook for 2 hours or until the meat is very tender and the sauce thickens.

Serve

  • Serve with generous of creamy mashed potatoes with a sprinkle of chopped fresh parsley

Alternative

  • Maybe try with ox tail

Roast Pork Belly

Stuff

  • 1 kg slab of pork belly
  • 3 Tblsn olive oil
  • salt & pepper
  • 2-3 carrots, rough chopped
  • 2-3 sticks of celery, rough chopped
  • 2-3 fennel bulbs, rough chopped
  • 10-15 cloves of garlic, peeled
  • 2 onions, rough chopped
  • 6 or so stalks of fresh thyme
  • 1 bottle of white wine
  • 75 g plain flour

Method

  • Preheat the oven to its highest temperature.
  • Using a sharp knife or Stanley knife score the skin down to the meat.
  • Pour 1 Tblsn oil over the top of the scored skin, then sprinkle with salt and pepper – rub all over so that everything gets into the scores and down into the meat.
  • Roast for 15 minutes, or until the skin starts to bubble and turn golden brown. (Note : if you have 2 ovens – roast for 10 minutes then grill for 5 minutes)
  • Roughly chop the carrots, celery, fennel & onions – toss in roasting tray with the garlic & thyme sprigs and 2 Tblsn olive oil.
  • Reduce the oven temperature to 170° C –
  • Put the seasoned pork belly on top of the vegetables – roast for 1 hour 30 minutes.
  • Pour in three-quarters of the wine. Cook for 1 further hour.
  • Remove the meat from the oven – Allow to rest. Remove any large thyme stalks
  • Put the tray of roasted vegetables directly onto your hob over a medium heat – add the flour, then stir together until thick. Cook for 1 minute then add in the remaining wine – if you sauce is too thick add a splash more wine or water.
  • Using a potato masher – mash the vegetables until you have a delicious thick vege-lumpy sauce. Cook for 2 to 3 minutes on a low heat, season to taste.
  • Remove the crackling from the top of the pork – if it isn’t crispy enough put back in very hot over or under hot grill

Caramelised Pork Belly

Stuff

  • 8 garlic cloves, chopped
  • 15 black peppercorns
  • Peanut oil, for frying
  • 1.5L chicken stock
  • 1/2 cup shaoxing wine
  • 1 cup cooking caramel (karamel masakan)
  • 1 1/2 cup light soy sauce
  • 1/2 cup oyster sauce
  • 1 cinnamon stick
  • 1 tspn ground star anise
  • 1kg pork belly, skin removed
  • 250g brown sugar
  • 1/3 cup fish sauce
  • 2 tbs lime juice

Method

  • In a mortar and pestle, pound the garlic and peppercorns to a paste.
  • Heat some peanut oil in a large saucepan over medium heat and fry the paste until fragrant.
  • Add the chicken stock, shaoxing wine, cooking caramel, light soy sauce, oyster sauce, cinnamon stick and star anise.  Bring the mixture to the boil, then reduce heat to a simmer. Add the pork belly and cook for 1 hour.
  • Remove the pork belly from the stock and set aside to cool before cutting it into bite-sized pieces, reserving braising liquid.
  • Fry the pork pieces in peanut oil until golden brown – set aside.
  • Preheat oven to 60 C.
  • Add the brown sugar to a saucepan set over medium heat and cook until the sugar starts to caramelise.  Add 1 cup of the reserved braising liquid, fish sauce and lime juice. Increase the heat to medium-high and reduce the sauce by 1/3, then add the pork pieces. Keep warm until ready to serve.

Borrowed from Alvin – Masterchef Australia

Ox Tail Stew

Stuff

  • 2.5 kg oxtail , chopped into 4cm chunks
  • olive oil
  • 2 medium leeks, rough medium diced
  • 2 sticks of celery, rough medium diced
  • 4 medium carrots, rough medium diced
  • 3 or 4 sprigs of fresh thyme, leaves picked & roughly chop
  • 3 or 4 sprigs of fresh rosemary, leaves picked & roughly chop
  • 4 fresh bay leaves
  • 4 cloves
  • 2 heaped Tblsn plain flour
  • 2 x 400 g tins of plum tomatoes
  • 300 ml red wine
  • 1 litre organic beef stock (or water)
  • Splash of Worcestershire sauce
  • salt and pepper to taste

Method

  • Preheat the oven to 220ºC. Place a large roasting tray in the oven to preheat.
    Remove the hot tray from the oven, then add the oxtail. Season and drizzle over a lug of olive oil, then toss to coat and place in the hot oven for around 20 minutes, or until golden and caramelized. Remove & set aside. Reduce the oven temperature to 170ºC.
  • In a large ovenproof casserole put leeks, celery, carrots, 1 Tblsn olive oil, thyme, rosemary & bay leaves – cook on medium heat for around 20 minutes, or until soft and sweet, stirring frequently.
  • Add the cloves and flour to the vege, stirring well to combine, then pour in the tomatoes and port or wine. Add the oxtail and any roasting juices, cover with the beef stock – stir well.
  • Bring to the boil, then pop the lid on and place in the oven for around 5 hours – stir regularly (every hour or so)
  • Remove meat & leave to cool for about 10 minutes. Boil the sauce to reduce by 1/2. Using rubber gloves, strip the meat from the bones and return to the pan, discarding the bones.
  • Add a good splash of Worcestershire sauce & season to taste

Serve

  • Serve with creamy or crushed potato mash and steamed greens

Slow Cooked Beef Cheeks

Stuff

  • 1.5kg beef cheeks
  • 1 tspn salt
  • Fresh ground black pepper
  • 4 Tbspn olive oil
  • 1 onion roughly diced (approx. 1 cup)
  • 1 or 2 leek, rough diced (approx. ¾ cup)
  • 1 carrot, roughly diced (about ¾ cup)
  • 4 or 5 garlic clove, fine chopped
  • 1 or 2 celery stalk, roughly diced (approx. 1 cup)6 stem of fresh thyme
  • 4 dried bay leaves
  • 1 cup beef stock
  • 2 cup red wine (full bodied eg. Sarah, Cab Sauv or Merlot)
  • 2 tspn salt
  • 1 can lentils, drained

To Serve

  • Potatoes – mashed or rough smashed
  • Greens, steamed – eg broccoli tops, asparagus, peas, beans, whatever you like
  • Parsley – finely chopped

Method

  • Prepare the beef cheeks: cut off any large, fatty membrane. Pat dry – Season well all over both sides with 1 tspn of salt and black pepper.
  • Heat 2 Tbspn olive oil in a large heavy based casserole dish (with a lid) over high heat. Sear the beef cheeks on each side until nicely browned.
  • Turn down the heat to medium high and heat the remaining 2 Tbspn of olive oil. Add garlic, onion, leek carrot and garlic. Sauté for 3 minutes then add the celery and sauté for a further 3 minutes.
  • Pour the wine into the casserole dish (with the onion mixture) and stir to scrape the brown bits off the bottom of the pot. Bring wine to simmer for 1 minute.
  • Add the thyme, bay leaves, beef stock & 2 tspn salt.
  • Put lid on and cook in the oven at 160C for 3 to 3½ hours until the cheeks are very tender. Turn at least once during cooking.
  • Remove the beef cheeks – cover and keep warm. Discard the thyme stems and bay leaves.
  • Use a handheld stick blender to puree the braising liquid into a smooth sauce – it will change from a dark brown to a lighter brown colour.
  • Bring the sauce to simmer over medium heat and simmer until it turns a darker brown colour and reduces by about ¼ to ⅓, to a gravy consistency – about 3 to 5 minutes.
  • Add the lentils and combine well – simmer a further 1 – 2 minutes to ensure lentils are heated thru
  • Taste test and adjust the seasoning (salt and pepper) to your taste.

To Serve

  • In high sided large bowl type plated
    • large “dollop” of mashed or rough smashed potatoes to one side of bowl
    • approx. 1 cup “pool” of the rich lentil sauce
    • 1 beef cheek on the pool of sauce
    • steamed greens on top
    • garnish with finely chopped parsley.

Note

  • Substitute with any other cut of beef suitable for slow cooking.

Slow Cooked Lamb & Miso Eggplant Pita’s

 

Stuff

Lamb

  • 600 – 700g boneless lamb shoulder
  • Salt flakes and cracked pepper
  • 100ml extra virgin olive oil [Note : George would use 300 ml]
  • 1 – 2 medium brown onion, medium diced
  • 4 – 5 baby leek, white part only, medium diced
  • 5 cloves garlic, medium diced
  • 400ml white wine
  • 400ml chicken stock
  • 5 sprigs thyme
  • 6 star anise

Eggplant

  • 2 medium eggplants
  • Approx 50g white miso paste
  • Approx 30g extra virgin olive oil
  • 2 – 3 Tblsn brown sugar
  • 2 cloves garlic, fine chopped
  • Juice of ½ lemon
  • Salt flakes

To Serve

  • Fresh Pita bread – Alternative Wraps
  • Greek style yoghurt
  • Capers (optional)
  • Sliced radish (optional)
  • Mint leaves (optional)

Method

Lamb

  • Preheat the oven to 120°C (fan-forced).
  • Season the lamb shoulder with salt and pepper.
  • Heat the olive oil in a flameproof casserole dish over medium heat and sear the lamb until golden brown all over. Remove to a plate.
  • Add onion, leek and garlic and cook until translucent.
  • Add wine and let it simmer until reduced by half, then add the chicken stock, thyme sprigs and star anise.
  • Return the lamb to the casserole and season with salt and pepper.
  • Cover securely with a lid – cook in oven for 2–2½ hours or until tender.
  • Remove the casserole from the oven and set aside to cool. Cut the lamb into bite-sized pieces.

Eggplants

  • Preheat the oven to 180°C (fan-forced) and line a baking tray with baking paper.
  • Remove the skin from the eggplants – cut into 1/4 lengthways. Drizzle with olive oil
  • Smear the miso paste all over the eggplant segments drizzle again with olive oil
  • Spread out on the prepared tray and sprinkle lightly with brown sugar.
  • Roast for 10–15 minutes or until golden and tender.
  • Allow the eggplant to cool – blend in a food processor with the garlic until smooth. Stir in the lemon and season to taste with salt.

To Serve

  • Brush the pita breads with olive oil and grill lightly on both sides.
  • 2 tbspn eggplant dip on each pita bread, top with the lamb and garnish with yoghurt, capers, sliced radish mint leaves – roll up and serve.

 

Stolen from George Calombaris (Book – GREEK)

8 Spice Pork Belly with Asian Coleslaw

Stuff

Spice Mix

  • 8 Star Anise
  • 1 tspn Cloves
  • ½ Cinnamon stick
  • 1 Tblspn Sichuan Peppers
  • 1 ½ Tblspn Fennel Seeds
  • 1 Tblspn All Spice
  • 1 ½ tspn Ginger Powder
  • 1 tspn Chilli Powder
  • 1 Tblspn Flaky Salt

Pork Belly

  • Good sized Pork Belly
  • 2 Tblspn Hoison Sauce
  • 1200ml Chicken Stock
  • 2 Thumbs Ginger, skin removed & rough chop
  • 2 Whole Chilli
  • 3 Star Anise
  • 1/3 Cup Brown Sugar

Coleslaw

  • 2 Tblspn Toasted Sesame Seeds
  • 3 Tblspn Rice Wine Vinegar
  • 1 tspn Light Soy Sauce
  • 1 ½ tspn Sugar
  • 2 ½ tspn Wasabi Paste
  • ½ cup Canola Oil
  • ½ tspn Seasame Oil
  • 3 Handfuls Savoy Cabbage, thinly sliced
  • 1 Large Carrot, julienne
  • ½ Cup Spring Onion, thinly sliced
  • 1 Cup Coriander leaves

Method

Spice Mix

  • Place a pan on medium heat.
  • Add the first six spices and toast for a few minutes
  • Remove, cool and grind to a fine powder. Remove and pour into a small bowl.
  • Add the ginger, chilli powder and flakey salt to this mix and store in an air-tight container.

Pork Belly

  • Pre heat your oven to 150 degrees
  • Score the pork belly skin
  • Rub 1 Tblspn of the spice mix into the cracks you have created by scoring the skin. Turn the belly over and rub the hoison sauce as well as the rest of the spice mix into the belly meat.
  • To a suitable sized saucepan, add the chicken stock, fresh ginger, fresh chilli, star anise and brown sugar. Place on medium heat and once the sugar is dissolved pour into a braising or roasting dish. Add the pork belly to the dish, skin side up. Cover with foil and Place in the oven and cook for 1 ½ hours. Check regularly after this. Once the belly meat is soft and tender, remove the foil and raise the heat of the oven to create the crackle. This should take about 20 minutes.

Asian Coleslaw

  • In a small bowl, add the sesame seeds, vinegar, soy sauce, sugar and wasabi paste. Whisk together, then slowly add the two oils, whisking continuously, until the dressing is thick and combined.
  • In a large mixing bowl, toss together the cabbage, carrot, spring onion and coriander. Add the dressing and mix through.