Wednesday, 10 August 2011

Souffle - Osso Buco - Tapioca

 Its been a while since my last Cookbook post Just havent been home much.

Neals Yard Goats Cheese Curd Sweet Potato Bakes
The original recipe from British Larder used marrow, but I could only get my hands on sweet potato, which was one of the alternatives suggested. And the cheese can also be substituted for ones not so keen on the pungent goats cheese.

Such an easy starter with minimal prep work!

Osso Buco
I bought 4 large pieces of osso buco for 2.
1) Dust the Osso Buco in flour and brown, remove from heat and rest.
2) Fry 2 garlic cloves, a small carrot, a celery stalks, 1 onion (all in cubes) in pressure cooker for 5 mins, season.
3) Add 1 tbsp of tomato paste, 1 sprig of rosemary, 1 bay leaf, 1 sprig of thyme, then 1 cup of white wine until it reduces by half.
4) Pour 1 cup of stock (however much it takes to cover ¾ of the meat) – cover and let the pressure cooker do its thing.

I thickened the sauce up to serve with sweet potato mash.

Mister thought it was like Oxtail, but better because it was meatier and of course the bone marrow. I think it would be even better if I had left it to absorb the juices overnight.

Golden Tapioca Pearl in Coconut Milk
1) Leave the pearls to soak in plenty of hot water for a few hours until they turn transparent, then rinse in cold water for the extra bounce.
2) Simmer butternut squash cubes with coconut milk, evaporated milk and water in 2:1:1 ratio with rock sugar.
3) There are 2 ways to do this. Either blend the butternut squash with the coconut milk for that glowing orange colour, or keep it simple with cubes of squashfor a lighter touch.
4) Mix the pearls into the milk and serve hot or cold.

Better still, for the classic version of this Chinese Dessert, is of course substitute the squash with taro:)

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