Monday, May 13, 2013
I seared couple of minutes each side turning every minute and finished in the oven for 10 minutes which gave them a blushing Medium Rare. If your steaks are thiner 5 minutes would do
Let them rest for 5 minutes makes all the difference and add a slice of your herb butter.
I served with Salad and Boulangere Potatoes Heaven!
Sunday, May 12, 2013
This is one of the great classic dishes of Northern Italy traditionally served with a Risotto alla Milanese, truth is the original dish created in the Osteria Restaurant in Milan did not include Tomatoes that was a somewhat later addition of 40 years ago but in my view a welcome one.
Osso Bucco is cross cut veal shank, the marrow hole at the centre of the veal shank oozes a rich flavour and a glossy appearance.
Start by seasoning well your meat and dust in Flour.
Once the onions are sweet and translucent add a glass of white wine or Vermouth a tin of Tomatoes and a pint of Chicken Stock. Top with a Bay leaf and season generously bring to the boil add your reserved veal, put on a lid and place in the oven in a preheated oven at 150c for at least two and a half hours
Make a quick Gremolata which is no more then chopped Parsley Garlic and the zest of a couple of Lemons combine it all together
Serve the risotto on the plate topped carefully with the Osso Bucco being careful to keep in one piece and not to loose the marrow.
Now sprinkle over the fresh vibrant Gremolata
Perfection on a plate well worth the wait
Friday, May 10, 2013
Give them a try, you won't be disappointed but make sure they are young and fresh
Wednesday, May 1, 2013
I cook Chicken a lot and I am always looking for different ways to do it, this is my own invention but the inspiration comes from the great Daniel Galmiche. One of the real treats in Spring is the first of the Seasons new Asparagus absolutely one of my favourite vegetables at this time of year the later part of the Season the Asparagus becomes a bit stringy and firm, now is the time to enjoy it, along with Peas and Spring Onions.
Now get your Griddle pan scorching hot, takes about ten minutes to get to temperature at full heat and sear your chicken breasts a minute or so either side so that they have taken on those brown scorch lines, then place in a roasting tin with the marinade and Rosemary poured over them and put in a preheated oven at 200c for 20 to 30 minutes depending on the size of your Chicken breasts.
Every 3 minutes or so check to see when the wine has reduced add a Ladle of Chicken stock then add your sliced Courgette and Asparagus, couple of Minutes remove the lid and add Frozen Peas and some pre boiled New Potatoes, another 3 minutes and they are ready Add the Zest of a Lemon and a Handful of Fresh chopped Mint and Parsley stir it in 30 seconds and serve onto your plate. In a separate pan fry at high heat some Pancetta only takes a couple of minutes and drain on kitchen paper, scatter these around and over your Vegetables and top with the griddle Chicken spooning those delicious Roasting Juices from the Pan over the Chicken Breast.
A very simple but vibrant flavoursome dish, give it a try