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May 21, 2023

Osso Bucco (the OG 'winter warmer')

Osso Bucco (the OG 'winter warmer')

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Estimated timings: Prep 20 minutes; cook approximately 2 hours 20 minutes–3 hours 20 minutes, including searing and softening the vegetables. Allow about 3 hours 40 minutes overall when planning, using the longer simmering time. Cook until the meat is tender.

Ingredients

  • 2-3 servings of Osso Bucco (depending on appetites)
  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 stalks of celery, diced
  • 1 can diced tomatoes 
  • 1 cup beef broth
  • 1 cup red wine
  • 2 tbsp tomato paste
  • 2 bay leaves
  • Salt and pepper, to taste
  • 1/4 cup fresh parsley, chopped (optional)

Method

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
  2. Season the Osso Bucco pieces with salt and pepper and add them to the pot. Sear the meat until browned on all sides, about 3-4 minutes per side.
  3. Remove the meat from the pot and set it aside.
  4. In the same pot, add the onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
  5. Add the diced tomatoes, beef broth, red wine, tomato paste, bay leaves, salt, and pepper. Stir to combine.
  6. Return the Osso Bucco to the pot and bring the mixture to a boil.
  7. Reduce the heat to low, cover the pot, and simmer for 2-3 hours, until the meat is tender and falling off the bone.
  8. Remove the bay leaves and discard them.
  9. Serve the stew hot, garnished with fresh chopped parsley, if desired.

This hearty and comforting Osso Bucco stew is sure to warm you up on a cold winter day. Serve it with crusty bread or over creamy polenta for a complete meal. Enjoy!

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May 07, 2023

Mother's Day Lamb and Feta Frittata

Mother's Day Lamb and Feta Frittata

Estimated timings: Prep about 15 minutes; cook about 35 minutes, including the stovetop cooking and baking. Allow 5 minutes to cool, for about 55 minutes overall. Bake until the centre is set.

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 red capsicum, diced
  • 2 cloves garlic, minced
  • 250gm lamb mince 
  • 8 large eggs
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • Salt and pepper, to taste

Instructions:

  1. Preheat your oven to 175°C.
  2. Heat the olive oil in a large oven-safe skillet over medium heat.
  3. Add the onion and red capsicum and sauté until softened, about 5 minutes.
  4. Add the garlic and lamb mince and cook until the lamb is browned and cooked through, about 8-10 minutes.
  5. In a mixing bowl, whisk the eggs until light and frothy. Add the crumbled feta cheese and chopped fresh parsley and stir to combine.
  6. Pour the egg mixture over the lamb and vegetables in the skillet. Gently stir to distribute the ingredients evenly.
  7. Cook on the stovetop for 3-5 minutes, until the edges are set, and the bottom is lightly browned.
  8. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the center is set and the top is lightly golden.
  9. Remove from the oven and let cool for a few minutes.
  10. Slice into wedges and serve warm or at room temperature.

For a complete Mother's Day brunch, you could also include a side salad, fresh bread or muffins, coffee or tea, and a small gift or bouquet of flowers. Enjoy!

For an individually portioned egg-bake alternative, try our Leaning Tower Sausage Breakfast Muffins with sausage, cheddar and vegetables.

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Jan 11, 2023

Pan Fried Salmon

Pan Fried Salmon

Estimated timings: Prep about 5 minutes; cook about 10 minutes. Allow about 15 minutes overall. Cooking time depends on the thickness of the salmon; follow the method’s cooking cues.

Ingredients

  • 250gm salmon filet
  • 1 tablespoon rosemary, chopped
  • Salt and pepper to taste

 

Directions

1.    With the skin side facing out, score the skin crosswise in parallel lines to about halfway deep in the filet.  Scoring the salmon filet prevents it from curling while cooking, ensuring it’s cooked nice and evenly.

2.    Open each score and sprinkle salt and rosemary into the cut. Glaze the top of the salmon filet with olive oil.

3.    Heat oil in a heavy skillet over medium heat.  Add salmon, skin side down, as soon as the oil begins to lightly smoke. Keep your fingers on top of the salmon filet for a bit to keep it nice and flat.  Watch the side of the piece of salmon for colour changes. When 2/3 of the salmon has turned opaque, flip it to the other side and cook until it’s done.

Shop the fish

Make this recipe with our Atlantic Salmon Portions, supplied skin-on.

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