Slow cooked beef ragu with creamy polenta

Print Recipe
Slow cooked beef ragu with creamy polenta
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
serves
Ingredients
  • 1.8 kg Beef Casserole Steak
  • 5 slices – 6Pancetta chopped, or 4bacon
  • 1 large onion chopped
  • 2 ribs celery chopped
  • 2 carrots chopped
  • 6-8 cloves garlic thin sliced
  • 2 cups dry red wine
  • 600 g tin whole tomatoes
  • 1 teaspoon dried Rosemary crushed (or 1 stalk fresh Rosemary)
  • teaspoon ½dried Oregano
  • 2 stalks fresh Thyme
  • 2 tablespoons chopped fresh Italian Parsley
  • 1 teaspoon black pepper
  • 1 teaspoon Sea salt
Creamy Parmesan Polenta
  • 1/2 cup quick cook polenta
  • 3 cups milk
  • 2 tablespoons fresh grated parmesan
  • Season with salt and pepper to taste
Servings
serves
Ingredients
  • 1.8 kg Beef Casserole Steak
  • 5 slices – 6Pancetta chopped, or 4bacon
  • 1 large onion chopped
  • 2 ribs celery chopped
  • 2 carrots chopped
  • 6-8 cloves garlic thin sliced
  • 2 cups dry red wine
  • 600 g tin whole tomatoes
  • 1 teaspoon dried Rosemary crushed (or 1 stalk fresh Rosemary)
  • teaspoon ½dried Oregano
  • 2 stalks fresh Thyme
  • 2 tablespoons chopped fresh Italian Parsley
  • 1 teaspoon black pepper
  • 1 teaspoon Sea salt
Creamy Parmesan Polenta
  • 1/2 cup quick cook polenta
  • 3 cups milk
  • 2 tablespoons fresh grated parmesan
  • Season with salt and pepper to taste
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Season the meat with salt and pepper on all sides and preheat the oven to 180C.
  2. In an oven proof pot or casserole dish on medium high heat brown the steak on all sides with a little olive oil. Transfer to a plate and set aside.
  3. Turn the heat to medium and add the chopped pancetta. Brown the pancetta until crisp and then add the onion, celery and carrots. Cook the veggies until soft and translucent, and then add the garlic. Cook for another few miutes.
  4. Sprinkle the veggies with the teaspoon of pepper and then add the wine, scraping the browned bits off the bottom of the pot. Let the wine simmer for a minute or two and stir in the tomatoes.
  5. Add the dried and fresh herbs and combine with the veggie mixture. Let the mixture come to a slow boil and then place the beef back into the pot.
  6. Turn off the stove top, put the lid on the pot and place the pot in the preheated oven. Cook for about 4-5 hours in the oven until the beef falls apart. Check for seasoning, adding the teaspoon salt if needed.
  7. Serve over a Creamy Parmesan Polenta and enjoy!
To make the polenta
  1. In a medium pot heat the milk on medium. Stir every once and a while so the milk won’t burn on the bottom. When the milk comes to a slow boil, add the polenta and stir.
  2. Continue stirring the polenta until it thickens to a heavy creamy texture. Take it off the heat and add the parmesan cheese. Season with salt and pepper to taste.
Share this Recipe

STRAWBERRY PRETZEL PARFAIT

Print Recipe
STRAWBERRY PRETZEL PARFAIT
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dessert
Servings
serves
Ingredients
  • 450 G strawberries diced
  • 2 teaspoons caster sugar
  • 1 cup pretzel mini twists
  • 2 tablespoons unsalted butter melted
  • pinch of cinnamon
  • 3/4 cup Greek yogurt
  • 2 tablespoons brown sugar
Course Dessert
Servings
serves
Ingredients
  • 450 G strawberries diced
  • 2 teaspoons caster sugar
  • 1 cup pretzel mini twists
  • 2 tablespoons unsalted butter melted
  • pinch of cinnamon
  • 3/4 cup Greek yogurt
  • 2 tablespoons brown sugar
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place the strawberries in a shallow dish and sprinkle the caster sugar on top. Stir to combine. Let sit for at least 30 minutes.
  2. Meanwhile, add the pretzels to a food processor. Pulse until they are broken into small chunks. Some will pulverize, some will stay chunky - That’s all good!
  3. Drizzle the melted butter and cinnamon over the crushed pretzels and pulse a few times to combine. Scrape mixture out of food processor and set aside.
  4. In a small bowl, add the yogurt and brown sugar. Whisk together to break up any brown sugar lumps.
  5. Into each serving vessel, layer yogurt, strawberries, and pretzel mixture. Repeat. Garnish with extra yogurt and crushed pretzels.
Share this Recipe

Osso Buco in a Red Wine Sauce

Print Recipe
Osso Buco in a Red Wine Sauce
Votes: 1
Rating: 2
You:
Rate this recipe!
Course Main Dish
Cuisine Italian
Prep Time 30 minutes
Cook Time 3 hours
Servings
Ingredients
  • 4 Osso Buco
  • 1 teaspoon kosher salt
  • teaspoon ¾ground black pepper
  • 2 tablespoons Dijon mustard
  • 1 cup all-purpose flour
  • 2 tablespoons duck fat or butter
  • 2 shallots finely minced
  • 1 carrots finely minced
  • 12 cloves garlic finely minced
  • 1 tablespoon red curry paste (you can use tomato paste in its place but the curry paste definitely elevates the dish)
  • teaspoon ⅛caraway seeds
  • 1 cup good red wine (do not use Two Buck Chuck for this people)
  • 2 cups ½beef stock
  • 3 sprigs fresh thyme (or any other fresh herbs you have - rosemary would work well too)
  • crusty bread for serving
Course Main Dish
Cuisine Italian
Prep Time 30 minutes
Cook Time 3 hours
Servings
Ingredients
  • 4 Osso Buco
  • 1 teaspoon kosher salt
  • teaspoon ¾ground black pepper
  • 2 tablespoons Dijon mustard
  • 1 cup all-purpose flour
  • 2 tablespoons duck fat or butter
  • 2 shallots finely minced
  • 1 carrots finely minced
  • 12 cloves garlic finely minced
  • 1 tablespoon red curry paste (you can use tomato paste in its place but the curry paste definitely elevates the dish)
  • teaspoon ⅛caraway seeds
  • 1 cup good red wine (do not use Two Buck Chuck for this people)
  • 2 cups ½beef stock
  • 3 sprigs fresh thyme (or any other fresh herbs you have - rosemary would work well too)
  • crusty bread for serving
Votes: 1
Rating: 2
You:
Rate this recipe!
Instructions
  1. Preheat your oven to 160C. Dry the meat with paper towels, then tie each shank with twine once around, if you have it (it will help to keep them from falling apart, as they become very tender when fully cooked - if you don't have twine, it'll be fine, but they will probably fall apart a bit - they will still be delicious). Rub the meat with salt and pepper, then with the dijon mustard. Dredge the meat in flour, and set aside.
  2. Add your duck fat (or butter) to your pan over medium-high heat. Place your veal in the pan and sear on all sides for about 4 minutes, until well browned. Transfer the browned meat to a plate and set aside.
  3. In the same pan, add another tablespoon of duck fat or butter. Add in the shallots and carrots and stir for 5 minutes over medium heat, until softened, then add in the garlic and cook for 1 minute, until fragrant. Add in the curry paste, then the wine and stock and scrape up any browned bits. Place the meat back in the pan, along with the sprigs of thyme. Place a lid on the pan and place in a 160C for 2 to 2½ hours, until tender. Serve alongside some crusty bread and be sure to scrape out all of the bone marrow!
Share this Recipe

MEXICAN STREET STYLE CORN & CHICKEN CHOWDER

Print Recipe
MEXICAN STREET STYLE CORN & CHICKEN CHOWDER
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Entree, Main Dish
Cuisine Sth American
Servings
large
Ingredients
  • 6 ears corn kernels removed, reserving 1-2 striped cobs
  • 500 g chicken thighs sliced thinly skin off
  • 2 tablespoons Butter
  • 2 tablespoons oil
  • 1 cup white onion diced
  • 2 garlic cloves minced
  • 1 bottle sliced jalapenos optional
  • 4 cups chicken stock
  • 1/2 teaspoon chili powder
  • 1/4 cup Parmesan cheese
  • 1/2 cup thickened cream
  • Zest of 1 lime
  • Juice of 2 limes
  • salt and pepper to taste
Course Entree, Main Dish
Cuisine Sth American
Servings
large
Ingredients
  • 6 ears corn kernels removed, reserving 1-2 striped cobs
  • 500 g chicken thighs sliced thinly skin off
  • 2 tablespoons Butter
  • 2 tablespoons oil
  • 1 cup white onion diced
  • 2 garlic cloves minced
  • 1 bottle sliced jalapenos optional
  • 4 cups chicken stock
  • 1/2 teaspoon chili powder
  • 1/4 cup Parmesan cheese
  • 1/2 cup thickened cream
  • Zest of 1 lime
  • Juice of 2 limes
  • salt and pepper to taste
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a medium pot over medium hear, saute corn in 1 tablespoon butter and 1 tablespoon oil for 5 minutes. Remove.
  2. Add remaining butter and oil to the pan and add garlic and onion and saute for 5 minutes.
  3. To the pan, add 3/4 of the sautéed corn back into the pot with the garlic and onion.
  4. Stir in jalapenos, chicken stock, chili powder and reserved corn cobs and simmer for 20 minutes.
  5. Remove from heat and discard cobs.
  6. With an immersion blender, puree the soup until smooth.
  7. Add sliced chicken thighs and poach on medium heat (do not boil) until cooked through - around 5 - 7 minutes.
  8. Stir in Parmesan cheese, cream, lime zest, lime juice and remaining sautéed corn.
  9. Place into bowls and top with desired toppings.
Recipe Notes

Toppings: coriander, crumbled hard feta cheese, chili powder, charred corn kernels, limes wedges and/or sour cream thinned with lime juice. Toated tortillas. *To char corn place 1 whole corn cob over a gas burner, set to medium heat, and with a close eye, watch until the cobs are blistered - Or rotate under a grill.

Share this Recipe