After 18 months, what better way to say a proper ‘g’day’ to our great friend Laura than by cooking up a tasty feast on a chilly winters night (and perhaps sharing around a few bottles of vino). These recipes will feed 4 hungry friends.
Veal Osso Bucco w Risotto Milanese
Ingredients: 6 medium size onion shallots, finely chopped · 125g unsalted butter · 1 1/2 cups salt reduced beef stock · 800g Veal Osso Bucco · 2 1/2 cups dry white wine (and an extra one for drinking if you’re in the mood) · 2 tbs minced garlic · 1 tin of chopped tomatoes · 2 tbs concentrated tomato paste · 2 cups of Arborio rice · 2 cups of reduced salt chicken stock · saffron threads · 1 cup finely chopped parmesan · olive oil · plain flour (for dusting) ·1 cup of fresh chopped parsley · 1 tbs of fresh thyme leaves
Method: To make the Veal Osso Bucco, pre-heat your oven to 180 degrees. Heat a large saucepan on med-high heat. Add a good drizzle of oil and 25g of butter. Whilst it is melting, pat dry the veal with a paper towel and dust in the plain flour until completely coated. Once the oil/ butter mixture is melted and warm (not too hot or it will burn) add the veal and seal for 2-3 minutes on each side (as per below).
In another saucepan, again add a drizzle of oil and 25g of butter. Once hot, add the garlic and half of the chopped shallots. Sweat for 2-3 minutes, then add 1 1/2 cups of the wine and reduce for 5 minutes. In a large cook pot (i.e. one you can put into the oven, which has a lid) place the sealed veal, the wine/onion & garlic mixture, the tinned tomatoes, tomato paste, parsley and thyme. Season with s & p, cover and cook for 3 hours.
At the end of 3 hours, remove the lid, reduce the temperature to 140 degrees and place back into the oven. While the sauce is reducing, you’ve got time to make the risotto. Place a large saucepan on the stove on a medium heat. Melt 100g butter and a small drizzle of olive oil in the saucepan. Add the remaining shallots and sweat for 2-3 minutes. Add the saffron and Arborio rice. Stir through the oil mixture until the grains are well coated. Increase to a med-high temperature and gradually add the remaining wine and chicken stock, approx 50ml at a time. You need time to do risotto so don’t attempt this if you’re trying to do other things at the same time, like set a table, greet guests, etc. You must remain by the stove, adding the liquid little by little. Don’t add more liquid until the previous amount has been absorbed or else your risotto will become gluggy. After approximately 20-25 minutes your liquid should all be added and absorbed. Reduce to a medium heat, stir in the remaining butter and parmesan. By now your veal will be ready. Remove it from the oven. Serve straight from the pan with a good spoonful of the risotto and some crusty white bread.
*You can also attempt to make this recipe with veal tail (I actually used both veal Osso Bucco and tail cuts for my dish photos).
Blackberry & Plum Crumble w Vanilla Bean Cream
After you’ve recovered from your mamoth feed of Osso Bucco, why not continue your evening with a delicious serve of warm crumble before venturing back out into the snow.
Ingredients: 10 small yellow plums, de-seeded and quartered · 1 punnet of blackberries · 1 vanilla bean · 50ml water · 1 cup plain flour · 1/2 cup raw sugar · 30g butter
Method: Pre-heat your oven to 160 degrees. Place a shallow saucepan on the stove on a medium heat. Add the water, plums and blackberries. De-seed the vanilla bean, place the seeds into 1 tub of double cream and mix well. Place the remaining seed pod into the fruit mix.
If you like your crumble sweet, add a few tbs of sugar to the fruit mix. Cook for 5ish minutes untill the water reduces and the fruit starts to take on a pinkish colour. Remove from the heat and pour into an oven dish.
To make the crumble, rub the butter into the plain flour. Once all is combined and the mix resembles fine breadcrumbs, add the sugar. Stir well, and then pour over the fruit mix, patting the top well. Place into the oven for 25 minutes.
When ready, dish out immediately with a big dollop of vanilla cream. This dish also works really well with ice cream, or you could replace the vanilla with another flavour such as rose or lavender.
Thanks must go to Carolyn for this dish, as she recently made Matt and I a plum crumble before we left using her trusty Edmunds book.