(original recipe from Antonio Carluccio & Gennaro Caontaldo)
OSSO BUCO
Ingredients:
4 slices of veal shanks (approx 2cm thick)
plain flour for coating
1 large onion - finely chopped
2 carrots - very finely diced
2 celery stalks - very finely diced
4 bay leaves
1 spring rosemary
4 sage leaves
finely grated zest of 1 orange
100ml dry white white (i used the Joseph Drouhin Chablis)
1 litre chicken stock
How to Make:
1. Wash and wipe dry the meat and coat them in flour and season wtih salt and black pepper.
2. Heat olive oil in a large pan and add the veal and brown each side, then set aside and use a ktichen napkin to absorb the extra oil.
3. Using the same pan, add onion, carrots, celery and bay leaves and fry until onion is softened.
4. Pour in ine and allow to evaporate slightly, then add back the veal, the stock, sage, rosemary and orange zest.
5. Bring to boil, then turn down to simmering, then cover and cook gently for 1.5 hr to 2 hr until veal is tender. Check from time to time and add a little more stock if mixture is getting too dry.
6. season to taste and serve with Risotto Milanese~
RISOTTO MILANESE
Ingredients:
2 litres chicken stock
4 tbsp olive oil 100g unsalted butter
1 onion finely chopped
280g carnaroli/risotto rice
2 sachets of powdered saffron
50g Parmesan, finely grated
How to make:
1. Boil stock in a saucepan and turn down to leave it to a gentle simmer.
2. Heat olive oil in a large pan with 1/2 of the butter and fry the onion until soft.
3. Add rice and stir until rice all coated with butter and onion.
4. Then start to add the hot stock, laddle by laddle until each is all absorbed by the rice. ** Avoid drowning the rice in the stock!
5. After 10 min cooking and stirring, add the powdered saffron. Continue to cook and add stock in the same way until rice is al dente (approx 10-20 min more), then add the rest of the butter and the grated Parmesan and season with salt and black pepper.
ENJOY!!!
(original recipe from Raymond Blanc)
Ingredients:
For the Cherries:
500g fresh cherries, stoned
2 tbsp caster sugar
2 tbsp kirsch (optional)
For the dish:
10g unsalted butter, melted
2 tbsp caster sugar
For the batter:
100g plain white flour
a pinch of salt
3 eggs + 1 egg yolk (preferrably italian eggs)
6 tbsp caster sugar
finely grated zest of 1 lemon
1 tsp vanilla extract
150ml milk
150ml whipping cream
75g unsalted butter
How to make:
1. Mix cherries with sugar and kirsch (if using) and leave for 30min to 1 hr to maximise flavour.
2. Brush baking dish with melted butter and sprinkle with sugar and shake the dish so it coats the inside evenly. This will give the clafoutis a lovely crust during cooking.
3. Preheat over to 180'C.
4. Put flour and salt in a mixing bowl and make a well in the centre. Add eggs, egg yolk, sugar, lemon zest and vanilla extract. With a whisk, slowly incorporate the egg mixture into the flour until smooth.
5. Whisk in milk and cream.
6. in a small saucepan, heat the butter until it turns a pale hazelnut color, (you can smell it like caramel), then whisk it into the batter while still hot.
7. Mix the cherries and their juices into the batter and then pour into baking dish and bake for 30-40 min until side is browned and skewer when inserted in the centre comes out clean.
8. Sprinkle a little caster sugar over and serve warm.
ENJOY~~
* receipe adapted from Catherine Atkinson's "500 Cookies, Biscuits and Bakes"
Ingredients (makes around 12pc):
100g self raising flour
1tsp baking powder
2 eggs
75g icing sugar
grated zest of 1 lemon
1tbsp lemon juice
75g unsalted butter - melted and slightly cooled
How to make:
1. Preheat oven to 190'C.
2. Butter madelines tin tray and dust with flour.
3. Sift the flour and baking poweder into a bowl and set aside.
4. Put eggs and icing sugar in another big bowl and use hand held electric whisk to whisk until thick and creamy and the mixture leaves a ribbon trail when the beaters are lifted (around 5-7min)
5. Gently fold in the lemon zest and juice. Then fold in the flour in several batches. Then the butter, until all is until combined.
5. Leave the mixture to sit for around 10 min. Then carefully spoon them into the madelines tray. Tap the tray gently to remove air bubbles before placing them into oven,
6. Bake for 12-15 min until golden and until skewer comes out clean until inserted inside.
7. Remove from oven and place them on wire racks to cool down.
8. Optional: dust with icing sugar before serving.
** Best enjoy with tea!**
