This weekend went like a blur. It was the first weekend in a very long time that I was home alone. I had to nurse a hangover from a night out with Ms. W, run errands, get groceries, tiding up the house, brunch with friends, walk @tekkieboy, cook meals for one for the rest of the week and dinner with friends. The weekend was definitely packed in but overall very productive. But boy, did I feel exhausted after the weekend.
Anyway, I always have good intentions when thinking about what to cook for #iip and I usually end up not exactly cooking the dish I had in my mind. My hangover wasn’t too bad but it was enough not to wake up too early and making my way down to the farmers market. Too lazy and really can’t be bothered to track all the way to Slow Food. I ended up getting veal osso buco instead.
Spring is not really a season for fruits so I went for a savory cobbler instead of a sweet and fruity version. While tidying and packing the house, I found a single bottle of Cheeky rascal strawberry and apple cider from Rebello. I thought it was a nice idea to add it to the veal as part of the stock that they braise in.
By the way, I am submitting this photo to Black and White Wednesday.
I love my pressure cooker that I received from Kitchenware Direct. It has made my life so much easier and cooking time has been cut down tremendously. The veal was pressure cooked for about 45mins. And then I left it open on the stove to simmer down a little more. Easy.
And instead of the usual sweet cobbler topping, just remove the sugar component. I must remember to make a point to add herbs or more spices if I am going to make savory cobbler again. Will be much better.
I did have a little difficulty while taking the photos of the cobbler. Angle, lighting.. not sure what it was. Might have something to do with the hangover.
I love this dish. The cider worked really well with the veal. It did not overpower the delicate veal and added just a touch of sweetness to the gravy.
- 500g of veal osso buco
- 150ml of Cheeky rascal strawberry and apple cider from Rebello
- 1 medium size carrot, diced
- 2 shallots, diced
- a small handful of Swiss brown mushrooms, quartered
- 200ml of chicken stock
- Sprinkling of fresh thyme
- Salt and pepper
- 4tbsp of peanut oil
- 100g self raising flour
- 100 unsalted chilled butter
- 2tbsp of water
- Place the flour, sugar and salt. Cut the chilled butter and then add to the mixture and whiz until the mixture looks like breadcrumbs. Add about 2 tbsp of water to bring everything together. When the dough is firm, roll, cling firm and place in fridge for at least an hour
- Season veal with salt and pepper. Add 2tbsp of peanut oil to the pressure cooker and brown veal on both sides. Set aside
- Add the remaining oil and slowly cook the shallots and carrots at a low heat for 5 mins. Add the veal back into the pot and add the cider. Allow it to simmer for a couple of minutes or until it is half. Add the stock and use the pressure cooker as per manual
- The veal was pressure cooked for about 45mins. Open the cooker as per instructions and then taste and season accordingly. Place it back on the stove top and simmer it with the mushrooms for about 15mins
- Place the meat and most sauce in a oven proof dish. Sprinkle with thyme. Add the sliced biscuit topping and place the dish in a pre-heated oven of 190C for about 20mins
- Serve hot!
This was my dinner for one. Yes I ate it all and that is how big a glutton I am. And like how you cook with wine, you need to cook with cider that you will drink yourself. I think my hangover was completely cured after
Just a quick announcement about #iip. I will be pretty flat out with the move to Sydney in the next couple of months so have decided that I will put #iip on hold till January 2012. Thanks to those that have supported it this month and many many months before. Please check out what the rest did by clicking on the thumbnails below.