Bunbury Farmers Market

Osso Bucco with Soft Polenta

Osso Bucco Ingredients:
3 tablespoons olive oil
4 pieces of Osso Bucco
Plain flour (for coating)
1 large brown onion, finely diced
1 teaspoon garlic, chopped
1 kg roma tomatoes, roughly chopped
1 bottle Passata Di Pomodoro a Sarsa Da Nunna
500 ml beef stock
1 teaspoon dried oregano
1 teaspoon dried basil
3 medium carrots, diced
4 sticks celery, thickly sliced

Gremolata Ingredients:
1 garlic clove, crushed
2 tablespoons fresh flat leaf parsley, chopped
1 tablespoon lemon zest

Soft Polenta Ingredients:
1 cup fine polenta
3 cups chicken or vegetable stock
2 tablespoons parmesan, finely grated
40 g butter
½ cup whipping cream (optional)
Salt and white pepper to taste

Osso Bucco Method:
Pre-heat oven to 165°. Place a large frying pan on the stove top on a medium to high heat with olive oil. Lightly coat the osso bucco with the seasoned flour and seal both sides in the frypan. Place in an oven proof dish. Add all other ingredients, cover and place in oven. Cook for approx. 2 hours, stirring occasionally, until the meat is pulling away from the bone easily. Combine all the gremolata ingredients together in a bowl. Serve with your favourite pasta or polenta (see below) and top with gremolata.
  
Soft Polenta Method:
Place stock in a large heavy based pot and bring to the boil. Turn down to a simmer and then add polenta in a very light stream into the stock and using a balloon whisk, whisk vigorously. Once polenta is dispersed through stock add in butter and cream. Continue cooking over a very low heat until it has lost its grainy texture. Add parmesan and salt and pepper to taste.
  
Serves: 4 

Note:  
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Roast Bolar Blade with Veggies

Ingredients: 
1 Bolar blade roast (approx. 2kg)
Olive Oil
Salt and Pepper
2 medium onions, chopped
4 carrots, peeled and diced
6 celery sticks, diced
2 bay leaves
3 fresh sprigs of thyme/1 teaspoon dried thyme
400 grms baby potatoes
1 cup Campbell’s Beef Real Stock
 
Method:
Preheat oven to 160°. Rub beef all over with olive oil and sprinkle with salt and pepper. In a large flame proof casserole dish heat a splash of oil. Add onions, carrot, celery, bay leaf and thyme. Stir occasionally for 8-10 minutes or until veggies are softened.  Remove dish from heat and set aside. In a heavy based frying pan heat a splash of oil over high heat. Add beef and sear on all sides until brown. Remove beef from pan and place on top of veggies in casserole dish. Deglaze the frying pan with beef stock and then pour over beef. Add baby potatoes. Cover with foil or lid and place in oven. Allow 30 minutes cooking time for every 500grm (approx. 2 hours). During cooking time, turn beef 3-4 times and check the level of the liquid and add more stock if required. Remove from oven and allow beef to rest for at least 15 minutes before serving. Slice beef to desired thickness and serve with veggies.
 
Serves: 6-8  
 
Note:  
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Chilli Con Carne

Ingredients: 
1.5kg beef mince
1 tablespoon olive oil
2 onions, chopped
4 garlic cloves, chopped
1 teaspoon ground ginger
1 cinnamon quill
1 ½ tsp ground cumin
1 bunch of coriander (roots and stem washed and chopped, leaves chopped and set aside separately)
2 teaspoon dried oregano
½ teaspoon cayenne pepper
1-2 de-seeded and chopped chilli 
2 x 400 gram cans Bella Lucia Peeled Tomatoes
1 cup of beef stock
2 x 400 gram can Bella Lucia Red Kidney Beans, drained of juice
Salt to taste
 
Method:
Heat the oil in a large pot and fry the onion, coriander roots and stems, and garlic until tender. Add the beef mince and cook stirring until browned then sprinkle in the spices and oregano and cook for a further 2 minutes. Finally, add the tomatoes and stock, bring to the boil and turn down to a low simmer for approximately 45 minutes. Lastly stir in the remainder of the chopped coriander leaves and red kidney beans, serve over steamed rice with a nice dollop of sour cream.
 
Serves: 6-8

Note:  
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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