Braised Veal Osso Bucco with Beans

Ingredients

1/4 cup olive oil
4 x (7 oz) veal osso buco
plain flour, for dusting
1 leek, chopped
2 cloves garlic, crushed
2 tablespoons tomato paste
1/2 cup red wine
3/4 cup tomato puree
3 cups beef stock
2 sprigs rosemary
3 bay leaves
sea salt and cracked black pepper
14 oz can white (cannellini) beans, drained

Method

  1. Heat 2 tablespoons of the oil in a deep frying pan over medium heat. Dust the veal with flour and cook for 3-4 minutes each side or until browned.
  2. Remove the veal from the pan and set aside.
  3. Add the remaining oil, leek and garlic to the pan and cook for a further 2-3 minutes or until the leek is tender.
  4. Add the tomato paste and cook for a further minute.
  5. Add the wine and cook for 1-2 minutes to evaporate.
  6. Return the veal to the pan, add the tomato puree, stock, rosemary, bay leaves, salt and pepper and bring to the boil. Reduce the heat to low, cover tightly and cook for 2 hours or until the meat is tender.
  7. Add the beans and cook for a further 2 minutes or until heated through.

Makes 4 servings.

Source: Donna Hay

Risotto with Clams, Mussels, Shrimp and Squid

Ingredients

8 oz raw shrimp
2 garlic cloves, halved
1 lemon, sliced
8 oz live mussels, scrubbed and debearded
8 oz live clams, scrubbed
2-1/2 cups water
4 oz butter
1 tbsp olive oil
1 onion, finely chopped
2 tbsp chopped fresh flat-leaf parsley
generous 1-5/8 cups risotto rice
1/2 cup dry white wine
8 oz cleaned raw squid, cut into small pieces, or squid rings
4 tbsp Marsala
salt and pepper

Method

  1. Shell the shrimp, reserving the head and shells. Cut a slit along the back of each and remove the dark vein. Wrap the heads and shells in a square of cheesecloth and pound with a pestle or a rolling pin, reserving any liquid they yield.
  2. Place the garlic, lemon, mussels, and clams in a pan and add the wrapped shells and any reserved liquid. Pour in the water, cover tightly, and bring to a boil over high heat. Cook, shaking the pan frequently, for 5 minutes until the shellfish have opened. Discard any that stay closed.
  3. When cool enough to handle, remove the clams and mussels from their shells and put in a bowl.
  4. Strain the cooking liquid through a cheesecloth-lined strainer into a measuring cup. Make up the amount of liquid to 5 cups with water.
  5. Pour this liquid into a pan. Bring to a boil, then reduce the heat and keep simmering gently over low heat while you make the risotto.
  6. Melt 2 tablespoons of the butter with the olive oil in a deep pan. Add the onion and half the parsley and cook over medium heat, stirring occasionally, for 5 minutes, or until softened.
  7. Reduce the heat, add the rice, and mix to coat in oil and butter. Cook, stirring constantly, for 2-3 minutes, or until the grains are translucent.
  8. Add the wine and cook, stirring constantly, for 1 minute until reduced.
  9. Gradually add the hot stock, a ladleful at a time. Stir constantly and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles. Cook for 20 minutes, or until all the liquid is absorbed and the rice is creamy.
  10. About 5 minutes before the rice is ready, melt 2 oz of the remaining butter in a heavy-bottom pan. Add the squid and cook, stirring frequently, for 3 minutes, then add the reserved shrimp and cook for an additional 2-3 minutes, until the squid is opaque and the shrimp have changed color. Stir in the Marsala, bring to a boil, and cook until all the liquid has evaporated.
  11. Stir the squid, shrimp, mussels, and clams into the rice. Add the remaining butter and parsley, and season to taste with salt and pepper. Heat through briefly and serve at once.

Makes 4 servings.

Source: Risotto

Grilled Pork Belly with Buttery Sweet Corn and A Relish of Cherries

Ingredients

1/4 cup olive oil
1 lb pork belly, skin removed
4 cups chicken stock
1-1/2 cups white wine
1/4 cup plus 2 tbsp honey
1/4 cup soy sauce
1 sprig basil
1 sprig rosemary
1 sprig sage
1 sprig thyme
Kosher salt
1-1/2 cups bing cherries, stemmed, pitted, and quartered
1/2 cup sour cherries, stemmed, pitted, and halved
1 tbsp minced chervil or flat-leaf parsley
1 tbsp minced cilantro
1 shallot, minced
1 jalapeño, stemmed and minced
finely grated zest and juice of 1 lime
2 tbsp unsalted butter
1-1/4 cups fresh or frozen corn kernels

Method

  1. Pre-heat the oven to 425°.
  2. In a 4-qt saucepan, heat 2 tablespoons olive oil over medium-high. Add the pork belly pieces, fat side down, and cook until the fat renders, about 10 minutes.
  3. Remove the pork from the pan and drain all but 1 tablespoon of its fat. Return the pork to the pan and cook until golden on all sides, about 10 minutes.
  4. Add the chicken stock, wine, 1/4 cup honey, the soy sauce, basil, rosemary, sage, and thyme, and bring to a boil.
  5. Partially cover the pan, place in the oven, and cook until tender, about 1-1/2 hours.
  6. Remove the pan from the oven, transfer the pork to a cutting board, and let cool to room temperature.
  7. Return the pan to the stove and bring to a simmer over medium heat. Cook the sauce until reduced to 1 cup, about 35 minutes, and then season with salt. Cut the pork belly into 1/2-inch slices.
  8. In a medium bowl, combine cherries with the remaining 2 tablespoons honey, the chervil, cilantro, shallot, jalapeño, and lime zest and juice, and season with salt.
  9. In a 10-inch skillet, melt the butter over high heat. Add the corn kernels, and cook, stirring constantly, until tender and golden, about 3 minutes. Season with salt and keep warm until ready to serve.
  10. Light a grill. Arrange the pork belly slices on the grate and grill, turning, until charred on all sides, about 4 minutes. Season the pork belly with salt and then remove from grill.
  11. To serve, spread the corn on the bottom of platter and top with pork slices. Spoon the cherries onto the pork and drizzle with the sauce.

Makes 4 servings.

Source: Saveur

Seared Salmon with Baked Fennel and Tarragon

Ingredients

6 baby fennel, trimmed, halved
sea salt
Freshly ground black peppercorns
1/2 cup chicken stock
1/4 cup white wine
1/3 cup fresh tarragon leaves
2 tsps finely grated lemon rind
6 Atlantic salmon fillets, about 180 g each

Method

  1. Place fennel in large baking dish, sprinkle with salt and pepper Add stock, wine, tarragon and rind, bake in slow oven (150°C) about 40 minutes or until fennel is tender.
  2. Cook salmon, in batches, in oiled frying pan until lightly browned on both sides and cooked as desired. Serve salmon with fennel mixture

Makes 6 servings.

Source: Simply Lite Food

Peruvian-style Stewed Duck

Ingredients

1 x 4-1/2 lb duck, cut into 6 pieces
1 tablespoon ground cumin
3 cloves garlic, finely chopped
1 cup orange juice
1/2 cup vegetable oil
1 cup beef or duck broth
1 cup white wine
4 tablespoons Yellow Chili Paste
fried yucca-root batons to serve (optional)
salt and pepper

Kumquat Syrup

10-1/2 oz kumquats
7 oz granulated sugar

Method

  1. To make the kumquat syrup, thoroughly wash and dry the kumquats and cut them in half. Place in a pan with 1-1/2 cups water, bring to a boil, and cook until softened. Add the sugar and continue to cook, without stirring, until a syrup forms. Set aside.
  2. For the stew, place the duck in a bowl, add the cumin and half the chopped garlic, and season with salt and pepper. Pour in the orange juice and marinate for 10 minutes, covered in plastic wrap and placed in the refrigerator.
  3. Heat the oil in a skillet or frying pan over medium heat, add the duck pieces, reserving the marinade, and brown on all sides. Remove and drain on paper towels.
  4. Place the duck in a pan and pour in the broth, white wine, and marinade. Bring to a simmer, cover, and cook for 2 hours, until the duck is tender. Set aside.
  5. In a separate pan, heat the remaining oil over low heat, add the chili paste and remaining chopped garlic, and season with salt and pepper. Cook gently, stirring, for 6 minutes until the paste has thickened and become fragrant.
  6. Add the duck to the pan and pour in 1 cup of the duck cooking liquid. Bring to a simmer and cook for a few minutes. Taste and adjust the seasoning, if necessary.
  7. Ladle the duck stew into large shallow bowls and serve with the kumquat syrup.

Makes 4 servings.

Source: Peru