Recipes, home grown goodness, BBQing and food stuff
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@tim said in Recipes, home grown goodness, BBQing and food stuff:
Anyone have any recommendations for sheep milk products in NZ?
I can't recommend brands rather than locations. I find Farro in Auckland has a really good range of cheeses and milk etc.
I'm not really sure if that helps or not.
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@tim said in Recipes, home grown goodness, BBQing and food stuff:
@hooroo Will check them out when I get the chance. Would love to get some good greek style sheep milk yogurt.
Not sure wheere you live but the Farro in Albany is quite a decent one
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@tim said in Recipes, home grown goodness, BBQing and food stuff:
What do you guys think about Ossobuco with beef shanks instead of veal? Veal is hard to get at the moment.
I don't have a problem with that. Throw in some beef tendon for good measure
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@tim said in Recipes, home grown goodness, BBQing and food stuff:
What do you guys think about Ossobuco with beef shanks instead of veal? Veal is hard to get at the moment.
If it tastes good then there's nothing wrong with it. Recipes and dishes are more an application of technique and flavours than a set of rules.
Venison shanks work really well too, especially paired with a nice fresh lemony gremolata. -
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@tim said in Recipes, home grown goodness, BBQing and food stuff:
Sounds good. Any recommendations when cooking beef rather than veal?
I think you can treat it the same? Veal is juvenile beef so the older meat will have more fat. The other cut I love is oxtail. Gelatinous goodness
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@tim 'traditional' Osso Bucco is quite delicate and you aren't going to get that same lightness with beef but that doesn't mean it won't be tasty to follow the same method. As @canefan says, throw in some tendon or a split marrow bone for depth to the flavour. The gremolata adds back 'freshness' when you eat it.
Another option I often use for slow cooked meat dishes is a side of Silverbeet sautéed with plenty of garlic and finished with lemon juice and zest. Kind of a substantial gremolata. -
mmmm I'm tending towards South East Asian flavours lately particularly with my braises but might just have to go all Italian tomorrow and sit down in front of the footy with some osso bucco and a Barolo.
It's entirely the wrong time of day here but I am sitting at my desk salivating remembering my first osso bucco almost 40 years ago at a trattoria in Padua. So fucking good I went back again the next night. Coming from NZ something as simple but with such a flavour punch as fresh gremolata just blew me away
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anyone have a good recipe for sweet chilli sauce?
I have used a couple of different recipes with one being substantially better than the last, but still keen to try another variant.
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Made a variation on Florence Fabricant's Osso Buco recipe. It was pretty good. Served with pappardelle.
Osso Buco Alla Milanese Recipe
Among hearty stew-like recipes, Italian osso buco ranks as a classic Meaty veal shanks simmered with white wine and vegetables and served with risotto is to Milan what beef in red wine is to Burgandy Osso buco means ''bone with a hole.'' The shank bone is hollow, filled with delectable marrow
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https://www.nzherald.co.nz/travel/news/article.cfm?c_id=7&objectid=12082092
I'd be fascinated taking the Pepsi challenge with a beef hamburger
https://blueriverdairy.co.nz/online-shop
