Roma Tomatoes | Bunbury Farmers Market

Seafood Paella

Ingredients:
3 tablespoons olive oil
1 thinly sliced chorizo sausage
200g brown onion, finely chopped
2 garlic cloves, crushed
2 teaspoons sweet paprika
500g La Carreta Arroz Bomba Rice
6 roma tomatoes, chopped
½ teaspoon saffron, soaked in 1 tblspn water (optional)
1 red capsicum, peeled and thinly sliced
1.25L chicken stock
300g chopped green beans
1 kg Boston Bay Mussels
250gms Raw Shark Bay Prawn Meat
400gm Ling Fish
2 tablespoons chopped flat-leaf parsley
Ground black pepper and sea salt or flakes

Method:
Heat 2 tablespoons of the oil in a large paella pan over medium-high heat. Add the chorizo and cook, stirring occasional, for 6-7 minutes, until crisp. Reduce heat to medium and add the remaining oil to the pan. Add the onion and sprinkle with sea salt. Cook, stirring frequently, for 5 minutes or until transparent. Add the garlic, paprika and cook, stirring for another minute. Add the rice and stir to coat the grains with oil. Add the tomatoes, saffron, capsicum and stock. Bring to the boil and then reduce the heat to low, cook stirring occasionally, for 15-20 minutes until the rice is tender. Add the beans and seafood and cook for another 10 minutes or until the mussels have opened and the prawns are cooked through (discard any mussels that haven’t opened at this time). Stir through the parsley and season to taste with salt and pepper.

Serves: 8

Note:
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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:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Osso Bucco

Ingredients:
3 Tbs Olive Oil
4 Pieces of Osso Bucco
1 Large Brown Onion finely diced
1 teaspoon of chopped garlic
1 kg Roma tomatoes chopped roughly
1 bottle Passata Di Pomodoro a Sarsa Da Nunna
500ml Moredough beef stock
1 teaspoon of dried oregano
1 teaspoon of dried basil
Plain seasoned flour for coating

Method:
Pre-heat oven to 165 degrees. Place a large frypan on the stove top on a medium to high heat with the olive oil. Lightly coat the osso bucco with seasoned flour and seal both sides in the frypan. Place in oven proof dish. Add all other ingredients, cover and place in oven. Cook for approximately 2 hours, stirring occasionally. Until the meat is pulling away from the bone easily. Cook your favourite Mancini fresh pasta, use your sauce from your Osso Bucco toss lightly through your pasta and serve with your meat.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: