Slow Cooker Love - Chinese 5 Spice Osso Bucco

Where do you stand on bone marrow? I know it tends to be a fairly divisive kind of food. Personally, I love it. Sucking the marrow out of the shank on a lamb roast is one of life’s joys (that I have to take turns with Lance on). It’s so rich and delicious. If you have a family that requires sharing the marrow, osso bucco is a perfect way of everybody getting some bone marrow, without forking out for just marrow bones and paying just for the bones. Osso Bucco is generally a fairly cheap cut of meat, as quite a few of the slow-cook meats are, but it is so delicious.

Traditionally, osso bucco is cooked in Italian style flavourings. Tomato and oregano and garlic. This dish is a little different in that it uses Asian style spices instead. It’s a bit sweet, a bit spicy and still totally rich and soul-satisfying in the way that all good casseroles should be. This is a prep and forget kind of dish, once you’ve got everything in the pot, it can be left alone to cook itself. Don’t let the longish list of ingredients put you off, they’re mainly flavouring ingredients that just get stirred together. The coriander gremolata adds a fresh hit against the richness. I wouldn't skip this. I've added a recipe for orange braised kale that goes well, but isn't necessary for the dish.

If you don’t like bone marrow, you can remove the bones and shred the meat into the sauce before serving. I did this for a dinner party and then Lance and I stood over the kitchen island and sucked out the bones.

I’ve also made this exact dish with a large cubed sweet potato in place of the mushrooms. Also worth doing.

 

Chinese 5 Spice Osso Bucco

4 osso bucco

2-3 tbsp coconut flour (can sub cornflour)
Olive oil
½ cup rice vinegar
½ cup honey
½ cup rice wine (from Asian grocers)
1 ½ tbsp. five spice
1 tbsp ground ginger
2 red chili, finely minced
1 tbsp salt
1/4 cup raw sugar
1 tbsp oyster sauce
500mL water
1 onion, diced
3 cloves garlic, minced
1 capsicum, diced
300-400g button mushrooms, quartered.
Steamed brown rice

Coriander Gremolata

1 bunch coriander
2 tbsp hazelnut meal
Zest one orange

Preheat the oven to 150C

Season the osso bucco with salt and pepper, then dust in coconut flour. In the base of a lidded casserole or tagine that can go on the stove and in the oven, heat a layer of oil to medium high heat. Brown the osso bucco on both sides – around 3 minutes per side. Remove to a plate.

Add the onion to the same pot and cook the onion for 10 minutes, stirring often until caramelised. Add the garlic and capsicum and cook another 5 minutes, until the capsicum has softened. In a bowl, whisk together the rice wine, rice wine vinegar, five spice powder, ground ginger, oyster sauce, chilli, salt, sugar and water. Add this liquid to the pot and turn the heat up to high. Bring to the boil, then add the osso bucco back to the pot. Scatter the mushrooms around the osso bucco in the casserole. Add the lid, then put it in the oven and cook for 2 hours, or until the meat falls off the bone.

Meanwhile, pulse the coriander, hazelnut meal and orange zest in a processor, then put in a container in the fridge until ready to serve.

Remove the meat to a plate and cover to keep warm. Put the casserole back on the stove top and simmer the sauce on medium heat for 15 minutes, or until the sauce has reduced by half and is syrupy. Serve each osso bucco with some freshly steamed brown rice and a generous ladle of the sauce. Sprinkle the gremolata on the top.

Orange Braised Kale

1 orange, peeled and segmented

Juice one orange
¼ cup stock
2 tbsp butter
1 Tuscan Kale bunch

Cut the leaves off the ribs on the kale, then shred. Heat the butter in a frypan over a medium-low , then add all other ingredients and stir well. Cook, uncovered for 15 minutes or until the kale is soft, and the liquid has reduced to almost nothing.

Using Leftovers - Roast Pork, Potato and Herb Broth with Crackle and Crispy Potato Skins

We got into the (awesome) habit of having roasts almost every weekend for a while there. Given the abundance of bones, I started to make a point of using the bones to make my own stocks with, rather than just throw them out. I have a bunch of both lamb and pork stock in the freezer now for adding extra awesomeness to soups and risottos. For this pork roast, we didn’t end up eating the little shank piece that came with it, nor did I salt that part correctly for crackling. So, leaving a little bit of meat on the main bone after the roast, and cutting the skin off the shank piece, I popped these bones in a stock pot and added the only flavouring items I had at that stage – onion, garlic, salt, pepper and the stalks from the various herbs I was going to put in the actual dish.

In keeping with the ‘using leftovers’ theme, when I peeled the potatoes, I made sure I did it in long strips, then salted them and the liberated pork skin and chucked them in the oven until they went super crispy, the pork skin turned into crackling and both made the most delicious garnish.

Then it was just a matter of boiling the stock for 40 minutes, and steaming the potatoes over the stock for the last 10 of those minutes, or until tender. Strain the stock, shred the meat from the bones and pour the stock over fresh herbs and greens, like you would in a Pho. Top with your crispy extras and chilli. Delicious!

Roast Pork, Potato and Herb Broth with Crackle and Crispy Potato Skins

1 bunch mint, leaves removed

1 bunch basil, leaves removed – stalks reserved

1 bunch coriander, leaves removed – stalks reserved

one roast pork bone (with a little meat left on)

4 small potatoes, peeled and diced into 1cm cubes

3 tsp salt

1 tsp black pepper corns

one onion, peeled, roughly chopped

4 cloves garlic, peeled and squashed

¼ broccoli, cut into florets and finely sliced

1 cup snow peas, finely sliced

1 red onion, sliced for garnish

In a large soup pot, add the bone, the herb stalks, salt, peppercorns, onion and garlic. Add enough water to cover – around 2L. Bring to the boil, then simmer for 40 minutes. After 30 minutes, put the diced potato into a steamer insert over the soup pot and leave to steam for 10 minutes, or until tender.

Removed the bones from the stock and carefully cut the remaining meat off the bone. Discard bone. Strain the stock into a clean pot. Discard the other flavouring ingredients. Bring the stock back to the boil.

Divide the potato, pork, broccoli, snow peas and herbs into 2 bowls. Pour over the stock and leave to sit for 5 minutes before sprinkling the potato skins, crackling and chilli on top.

Enjoy!

Quick Post - Roast Strawberry, Corn and Ancho Chili Salsa

 

I know it’s not summer yet, but strawberries have started popping up more and more at markets and grocers and supermarkets around me. I had avoided temptation to buy the out-of-season and therefore expensive fruit…until I came across a punnet for .99c. I could resist no longer. Strawberries are delicious. Knowing that they weren’t in their peak season and therefore not going to be the sweetest they could be, I thought I would roast them to intensify the flavours. This salsa is sweet and juicy and warm. Perfect for tacos in these nights that still have a chill. I’ve used ancho chili powder because I wanted the smokey flavour, but didn’t want it to be “hot”, and ancho is a very mild chili. Feel free to use what you have. The corn adds a pop of texture and creaminess to the smoke.

I served these in tacos using shredded leftover roast pork fried with a tin of lentils. So apart from the roasting time of 15 minutes, this is the perfect midweek (taco) dish because it takes no more than 10 minutes prep time. Leftover roast chicken (or one from the supermarket or takeaway) would also go really well with this salsa and still be a quick meal. Add your own accompaniments if desired, such as cheese or shredded cabbage!

And check out my shopping spots if you can't find ancho chili powder

Roasted Strawberry and Corn Salsa

250g punnet strawberries, hulled and halved

2 tsp olive oil
1 tsp ancho chili powder
¼ tsp salt
1 tsp honey
pepper
½ cup corn kernels (if frozen, thaw by rinsing under water and draining well)
2 tbsp finely shredded basil

Preheat the oven to 170C

Mix the olive oil, chili powder, salt, honey, pepper in a bowl until evenly distributed. Stir in the strawberries and corn kernels, coating them well. Tip out onto a lined baking tray.

Put the dish in the oven and roast for 15 minutes until strawberries start to soften and go a bit jammy. Scatter basil leaves on top.

Serve!

Friend Inspiration - White Chocolate Mojito Fondue

 

Despite being told on more than one occasion that I talk too much, I often find myself lost for words. If there’s something I’m passionate about, and have limited scope to get out all of that passion, I end up not knowing where to start or what to say at all. So I just don’t. It’s with a little bit of embarrassment that I finally do this post. I took this photoswith Jen to post over a year ago, but I wasn’t sure exactly where to go with the story, so I just didn’t do anything with them.

My whole life, most of my family holidays have been to the South West region of WA. Just a few short hours’ drive south of the city, the air changes, the scenery changes and you just automatically start to relax. Even knowing I’m going ‘down south’ soon makes me feel calmer. As I have grown, my appreciation of the area has too. And nothing more so than the food and wine. There are so many amazing local produce-driven restaurants in the area now. And, of course, there’s the wine. I’ve grown from being a nothing-but-sweet-whites drinker to a heavy reds drinker and everything in between through my south-west education. And the Margaret River wine region provides them all. I’ve lost count of how many wineries I’ve visited down south, but my absolute favourite of all time is Cape Naturaliste Vineyard. The wines here are absolutely phenomenal. And then there’s the owner and frequent cellar door host, Jen.

I first met Jen when I was on honeymoon. Lance proposed to me in the most epic and romantic way possible on Molloy Island, so when it came time to choose our honeymoon destination, it was pretty obvious that we should spend it there as well. We spent just over a month chilling out down south, and it was on a limousine wine tour that we were introduced to Cape Naturaliste Vineyard. We just clicked with Jen the instant we met her, she’s so warm and open. We chatted about everything under the sun and the topic of food came up, as it often does with me. She’s quite the foodie herself (her winery is even hosting a Gourmet Escape Event!) and she told me about her go-to dinner party dessert - White Chocolate Mojito Cheesecakes. Something easy and decadent all at once. She even left us at the cellar door and ran up to her house to find the cookbook the recipe was in and brought it back down to photocopy for me. So it makes sense for this post to go back to where it all began.
You can find the recipe for the original cheesecake recipe on the taste.com.au website. Here, I’ve simplified it even more and made the texture runnier so that it is no longer a cheesecake, but a delicious sweet dip. As with most fondues, you can change the dipping items to suit what you have at home. I always like to use some form of ginger biscuit, because it goes really well and as a nod to the original cheesecake base. Lightly salted tortilla chips work well, as does most fruit sturdy enough to dip. Unlike most fondues, this one is actually served cold. And so is perfect for entertaining as the weather becomes decidedly more Spring! I like to serve it alongside a normal cheese platter and with a glass of white.

Check out Cape Naturaliste next time you're in the Margaret River Region, I promise you won't be disappointed!

White Chocolate Mojito Fondue

1/2 cup sugar
1/4 cup water
1 cup packed mint leaves
zest and juice of 4 limes
1/4 cup Bacardi (or other white rum)
100g white chocolate
500g Philadelphia Cream Cheese (2 blocks)
to serve
strawberries
gingerbread
apple or pear slices

In a small pot, stir together the sugar and water over a low heat until the sugar has dissolved. Leave for 5-10 minutes until the mixture becomes syrupy. Add the mint leaves, lime zest, lime juice and rum. Stir well, then set aside to cool to room temperature. Pass the mixture through a fine sieve, pressing down with a spoon to get all of the minty limey goodness out.

Chop the white chocolate roughly and place in a glass bowl. Microwave in 30 second bursts until melted, stirring between each go. You'll probably only need to do it twice. Set aside to cool for around 5 minutes.

In a food processor, pulse the cream cheese to break up. Then blend for 30 seconds until smooth and soft. Add the white chocolate and blend to combine. Lastly, blend in the minty lime syrup. Mix on a high speed for 2 minutes or until completely smooth and combined. 

Pour into the serving bowl and refrigerate for 2 hours to chill and set slightly.

Serve with fresh fruit slices and gingerbread biscuits for dipping!

 

 *Disclaimer - whilst I might be biased because I love Jen, her wines have won a bunch of awards

Shopping with Skamp

I am currently helping out in the creation of a community-based cookbook as part of the Beaufort Street Festival. This is the third year of this fantastic little book that pairs community recipes with recipes from restaurants and businesses in the Beaufort Street area. It’s still early stages still, but it’s already been a fun and eye-opening experience into the world of cookbook creation. One of my duties so far has been helping with recipe testing – checking to see if recipes submitted are well written, easy to follow and delicious. I’ve also submitted a few of my recipes for consideration *fingers crossed one makes it into the book!!* and received a little bit of feedback from a few recipes. The thing that struck me most about my feedback is something I guess I already knew, but it was good to be told. Some of the ingredients I use aren’t that easy to get for some people in Perth. After seeing my feedback, I considered the recipes that I tested – and similarly those recipes for me would’ve been difficult to complete just a few years ago. Things like chipotles, masa flour, pomegranate molasses were all things I have in my cupboard but a lot of folks might not have heard of.

Another complaint was that some of those ingredients, because they are specialist can also be a bit pricey. One recipe called for 2 tbsp of hazelnut meal. I didn’t give using a small amount of hazelnut meal a second thought, because I always have hazelnuts I can process into meal and I use in a bunch of recipes. But for someone who doesn’t, it costs a lot of money to either buy a whole bag of hazelnut meal or even hazelnuts to process for one recipe.

With all of this in mind, I thought I would create a post of places that I shop at in Perth. And if you do buy something for one of my recipes and have a bunch of a foreign ingredient leftover and want suggestions of what else to do with it – please, email me!

Cannington Fresh - The Nanna Shop
The nanna shop is a grocery store around the corner from my house, to read this post to find out why it’s called The Nanna Shop. They stock a great range of fruit and veg, as well as continental goods like meats, cheeses, pickles. They have bulk bags of nuts for reasonable prices as well as some being able to be bought by weight. They have kilo bags of some more unusual flours, such as rice flour, chickpea flour, polenta as well as a decent selection of dried beans. They have a fairly good Asian section, and lots of other random vinegars and sauces. And I buy tonnes and tonnes of tinned beans here! Being so close to my house, this is usually my first port of call for unusual ingredients.

Kakulas – Freo and Northbridge
These are probably my favourite shops in all of Perth for food. Sacks full of almost every type of flour, pulses and grain imaginable, for sale by the kilo. This is awesome for trying a new ingredient without buying more than you need. A large range of spices, continental jarred goods, teas, coffee, dried fruits, nuts and cheeses. The smell of these stores alone is worth the visit. I favour the Fremantle one, but only because I love ambling around Freo.

The Re Store – Leederville.
Cheese and smallgoods reign supreme here. Famous for their lunch rolls, for that very reason. Awesome ‘obscure’ alcohol section, including a bunch of fun bitters. Good range of pasta and Italian goods. Decent range of the more unusual spices and condiments.


Fresh Provisions – Mt Lawley
Excellent range of dried spices, good range of pre-packaged more unusual grains and flours (large GF range). Good range of different sauces from a variety of cuisines. Good range of cheeses and cold meats. Gourmet and artisanal ice cream.


Second Ave IGA – Mt. Lawley
First place in Perth I found chipotles in adobo sauce. For that reason alone, it holds a special place in my heart. Large range of imported goods, cheeses, cold meats. Good range of ‘different’ chocolates and treats. Gourmet and artisanal ice cream. This is usually my first port of call for unusual ingredients when I’m shopping in my lunch break, as it also has a better range of ‘normal’ stuff than Fresh Provisions, who deal more solidly in gourmet. So I can get it all at once.


Markets on Manning – Opposite Curtin University, Belmont
This is my most-frequented Farmers’ Markets. Good range of fruit and veg and often have a stall called “Spice West”, which is where I’ve gotten most of my more unusual spices from, such as smoked chilli powders (chipotle and ancho) as well as annatto seeds, which has allowed me to finally make the most authentic Peurco Pibil!

This is obviously by no means an exhaustive list of specialty shops in Perth – they are just the ones I frequent the most. Have you got any other shops in Perth that you think I should check out? Email me!