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48 English
Cooking Smart
Cooking Smart
Osso buco
Ingredients 1.5 kg veal shanks (4 pieces), ⁄ cup chopped carrots, ⁄ cup
chopped celery, 1 onion (chopped), 4 garlic cloves (chopped),
1 tbsp dried thyme or oregano, ⁄ cup dry white wine, 1 cup
veal stock, 2 tbsp tomato paste, salt and pepper, 3 tbsp olive oil,
2 tbsp our, for dusting for gremolata: 2 tbsp parsley, 1 tbsp
grated lemon zest, 2 garlic cloves (crushed).
Directions Season the veal shank with salt and pepper. Dredge the veal
shanks through some our and shake off any excess. Then fry
them in the hot pan with olive oil and cook them on each side
until well browned (about 5 mins per side). Remove them to a
plate and set aside. Pour the chopped onion, carrots and celery
and cook in the pan stirring frequently for 5 mins. And add the
garlic and thyme and continue cooking until the vegetables just
begin to brown (about 10 mins). Add the shanks to the pan and
pour wine and stock. After bring to boiling, transfer it into the
oven to cook.
For gremolata, mix all ingredients. Serve the Osso buco with
gremolata on the top of shanks.
Crispy sh llets, breaded
Ingredients 4 thick white sh llets(cod, sole, tilapia),
1
/4 cup our,
1
/3 cup
milk, 2 cups bread crumbs.
Directions Rinse the sh and dip sh into milk. Coat them with our and
then dip in milk. Coat them with bread crumbs. Spray the baking
tray with vegetable oil and put the sh llets and spray the oil on
them.
Beef bourguignon
Ingredients 1 kg beef chuck steak (trimmed, cut into 5 cm pieces), 100 g
bacon (cut into 1 cm strips), 1 onions (chopped), 2 garlic
cloves (chopped), 1 stick celery (chopped), 200 g thickly
sliced mushrooms, 200 ml red wine, 100 ml beef stock, 2 tbsp
vegetable oil, 1 tbsp parsley, 1 tbsp salt and pepper, our for
dusting.
Directions Season the beef with salt and pepper and dust them in our. Fry
them with oil on all sides until browned over medium-high heat.
Add wine and beef stock and boil. Pour them into an oven ware.
Add all ingredients. Stir and cover with lid.
Herb roasted lamb chops
Ingredients 1 kg lamb chops (6 pieces), 4 large garlic cloves (pressed), 1 tbsp
fresh thyme (crushed), 1 tbsp fresh rosemary (crushed), 2 tbsp
salt, 2 tbsp olive oil.
Directions Mix the salt, garlic, herbs and oil and add the lamb. Turn to coat
and leave at a room temperature at least 30 min to 1 hour.
Rack of pork rib
Ingredients 2 racks pork spare ribs, 1 tbsp black peppercorns, 3 bay leaves,
1 onion (chopped), 3 garlic cloves (chopped), 85 g brown sugar, 3
tbsp Worcestershire sauce, 2 tbsp Tomato puree, 2 tbsp olive oil.
Directions Make a barbecue sauce. Heat oil in a sauce pan and add the
onion. Cook until softened and add remaining ingredients. Broil
and reduce heat and simmer for 30 min until thickened. Marinate
the rib with the barbecue sauce at least 30 min to 1 hour.
NV73N9770RM_EU_DG68-00613K-00_EN.indd 48 4/12/2018 2:19:20 PM
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