Eating Local at Casa TSL…

Tags

Anthony Bourdain, Eat Local, Eveleigh Markets, Farmers Markets, organic, Organic food, Seasonal Vegetables, Vegetables

This week’s haul from the farmers market at Eveleigh
(Image by TSL)

I would like to see people more aware of where their food comes from. I would like to see small farmers empowered. I feed my daughter almost exclusively organic food. (Anthony Bourdain)

Shoot the Chef – My Favourite Part of Good Food Month

Tags

Anthony Bourdain, Australia, Chef, Cook, food, Food Photography, Good Food Month, New South Wales, Photography, Photography Competition, Shoot the Chef

Ali and Osso Buco by John Mcrae
2013 Shoot the Chef Winner of Critics Choice
(Image by John Mcrae from here)

I’m a decent cook; I’m a decent chef. None of my friends would ever have hired me at any point in my career. Period. (Anthony Bourdain)

It’s Good Food Month here in Australia. In reality, it’s good food month every month here at Casa TSL, so it really makes little difference to LM and me.

And, I can’t really enjoy the Night Noodle Markets as they should be enjoyed because of my wee gluten problem…

But, what I do love is the annual Shoot the Chef photography competition. Professionals, students, (and for the first time in 2013) amateur photographers are invited to literally shoot a chef – with their camera. It always attracts some seriously creative food-loving photographers…

(Image from here)

Say Hello to my little Friend by Teodora Tinc
2013 Shoot the Chef winner of Peoples Choice Award
(Image by Teodora Tinc from here)

Blood and Bone by Steve Evans
Chef James Viles from Biota Dining
(Image by Steve Evans from here)

Shannon Debreceny of Three Blue Ducks by Daniel Sponiar
(Image by Daniel Sponiar from here)

Betty by Lauren Yates
Self portrait in honour of Betty Crocker
(Image by Lauren Yates from here)

If you’d like to see all the entries to the competition, The Star is exhibiting in Sydney from October 10 – 31 and the Rialto Towers has the honour in Melbourne from November 1 – 29. 

I may just see you there…

Luke Mangan’s SERIOUSLY GOOD Osso Bucco

Tags

Anthony Bourdain, Cook, Jamie Oliver, Luke Mangan, Marsala, Osso Bucco, Ossobuco, Recipe, Slow Cooked Lamb Shanks, Slow Cooking, Slow Food, Winter Recipe, Winter warmers

Osso Bucco
(Image from here)

My most popular post ever, by a considerable margin, is the one about Jamie Oliver and his best ever pukka spiced slow-cooked lamb shanks. Thousands of people have clicked on this one. Lovely-jubbly Jamie. His recipes work. I can’t recall ever having had a dud.

But, a girl can only eat so many spiced shanks. And, we can’t turn to Jamie every night of the week, can we?  So today, I bring you another recipe that works. Every time.

Luke Mangan is the Michael Corleone of Sydney. A colossus. Don’t go drinking with him. Last time I hung out with him, I crawled home like a whipped dog. (Anthony Bourdain)

Luke Mangan is a Sydney-based chef, and up there as one of Australia’s best known celeb’ chefs. I know him best as the man behind Glass Brasserie at the Sydney Hilton, but he has his fingers in lots of pies around the Asia-Pacific region and is currently working on cookbook number 5.

Luke Mangan
(Image from here)

This recipe for Luke Mangan’s Osso Bucco is so good, it’s even LM’s current go-to number for the nights that he’s cooking. He always doubles the recipe. And, if it’s good enough for LM…

Osso Bucco with Sweet Potato Mash & Broccolini

Serves 4

Ingredients

1kg veal Osso Bucco
½ cup flour
seasoning
3 tbsp olive oil
3 tbsp butter
1 onion chopped
½ cup celery, chopped
½ cup carrot, chopped
4 cloves garlic, coarsely chopped
2 bay leaves
3 tbsp parsley, finely chopped
1 cup dry Marsala
2 cup veal stock
2 tomatoes, peeled, seeded and chopped
8 pieces broccolini
Extra virgin olive oil
Extra seasoning to taste 

Mashed Sweet Potato
3 large sweet potatoes
¾ cup cream
½ cup butter
¾ cup maple syrup

Gremolata
1 lemon, zested
1 orange, zested
2 garlic cloves, minced
2 tbsp parsley, chopped

For the gremolata

For gremolata, combine all ingredients together in a small bowl and set aside.

 
Method

Season flour and coat the veal shanks in the flour mixture; tap off any excess.

In a large heavy pan, heat the oil and butter and sear the osso bucco pieces on all sides, turn bones on sides to hold in marrow and add more oil and butter if needed.

Remove the browned osso bucco and set aside.

Add onion, celery, carrots, garlic, bay leaves and parsley to the pan and cook until softened, season to taste.

Turn heat up to high and add the dry Marsala to deglaze the pan.

Return the osso bucco to the pan adding the stock and tomatoes.

Reduce the heat to low, cover and cook for about 1 ½ hours or until the meat is tender, basting the meat a few times during cooking. (LM cooks it longer – until the meat is falling apart)

While the osso bucco is cooking, wash the sweet potato and pat dry.

Place sweet potato in individual tin foil pieces, adding a drizzle of olive oil and seasoning.

Place in a pre-heated oven on 180 degrees and cook for 45-50 minutes. (sweet potato will be cooked if a knife can go straight through each piece)

Remove sweet potato from oven and allow to cool for 5 minutes.

When the osso bucco is cooked remove from stovetop and allow to rest for 5-10 minutes before serving.

Scoop out the flesh of the sweet potato and place it into a sauce pan adding the cream, butter and maple syrup.

Place saucepan back on the stove to re-heat and season to taste.

In a pot of simmering water add 1tsp salt. Place the broccolini in pot and cook for 2-3 minutes, remove with tongs and place on absorbent paper. Drizzle broccolini with extra virgin olive oil and season to taste.

To serve

Place a large spoon of sweet potato on each plate, followed by the osso bucco and sprinkle with gremolata. Arrange broccolini next to the osso bucco and serve.

Bon appetite!