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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.
Veal osso buco
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.
Cheeky rascal strawberry and apple cider from Rebello
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.
Veal osso buco
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.
Savory cobbler topping
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.
Veal osso buco cobbler
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.
Veal osso buco cobbler
Ingredients:
- 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
Cobbler toppings
- 100g self raising flour
- salt
- 100 unsalted chilled butter
- 2tbsp of water
Method:
- 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 
Veal osso buco
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.
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{ 30 comments… read them below or add one }
Penny this is SUCH a great idea – so comforting, I imagine! I will definitely try this when it’s cooler!
Mardi@eatlivetravelwrite recently posted..Canadian Tire Kitchen Crew Mission 2 #2: Apple crumble and a holiday cobbler for the International Incident Party
Yes you can! It is so perfect for colder weather.
After a sunny start to the day in Melbourne it’s starting to look angry and cold. your veal osso busco cobbler is warming me up again!! love the label on the cider. cheers kari
make my day recently posted..Macadamia, Fresh Mango and Lime Syrup Trifle
no probs babe!! i am glad to warm you up in the food sense
Yeaay… Savory cobblerers unite! I made a savory one too, but I think yours is more hearty and looks like so much effort was put into it. I’m so hungry just looking at this, Penny!
PS. Hope you’re feeling less hungover now, and thanks as always for hosting
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Haha… no more hangover! we rock xoxo
This looks like such a fun way to eat osso busco! never had it like that before hehe
Winston recently posted..Brahim’s Beef Rendang
I never had it before until I made it.
45 minutes for osso bucco is awesome, I should really get myself a pressure cooker as well – it take me 2 hours on the stove just to make regular soup! And how yummy is that cider!
Vee @ Munching (in) Melbourne recently posted..Recipe: Practical Praline
Soup? 30mins! Done.
this is ideal for stormy nights like this!
Michelle chin recently posted..Red bean dessert with a touch of gingko barley
stormy and cold nights.
Oh.. what a lovely idea to add a crispy-crunchy topping to Osso Buco! It’s probably missing the “zest” of a fresh gremolata but I don’t see why you couldn’t incorporate parsley and lemon zest to the “tops”!
Yum, yum!
L
http://www.hippressurecooking.com
making pressure cooking hip, one recipe at a time!
Laura @ Hip Pressure Cooking recently posted..Pressure Cooker Pasta: Casarecce ai Spinaci – Pasta with Spinach "pesto"
Good idea! lemon zest it is for the next time for sure.
Ooh Penny this is such a great idea. I adore osso buco and haven’t ever thought to make it into a cobbler! Love that you have pressure cooked this, too. I love my pressure cooker and use it 2-3x/week.
Yasmeen @ Wandering Spice recently posted..Green Monster Smoothie
the meat was there and I thought… why not?
I love this idea Penny, and that you did a savory cobbler! Don’t feel bad – I could eat all that by myself too. I will miss the incident parties but I totally understand. : )
It will be back next year. For now, I need to concentrate on moving and also I am heading back to SG. Too much going on.
That is a fantastic idea for cobbler, Penny! It looks sooo good, and is making me hungry. I wonder if I can get my hands on some of that strawberry and apple cider if for no other reason to drink it
Rochelle (@AcquiredLife) recently posted..Healthy Autumn Persimmon Bread
I wish you could! Do they have cider in portugal?
Great idea adding the cobbler to the top Penny! And I hear you, I’ve needed a weekend to recover from the weekend
Lorraine @ Not Quite Nigella recently posted..Low Fat Chinese Tofu & Eggplant Hot Pot
haha…. always need to recover. either from drinking or over eating!
That has made me hungrier. Wish I could dive into my screen to get a piece of those..
Jazz recently posted..Medical Assistant
or you can try making it?
Just tried this on top of an Italian style chicken casserole. Yummo. Added some cheese and herbs to the biscuits and it worked a treat. Thanks for the idea.
Rusty Hoe recently posted..Alas I have no junk in my trunk, nor no lovely lady lumps.
cheese! Of course…. I will try that as well. And thank you for the tip
What a cool savory twist on a cobbler, just love it and osso busco is so good. Good luck and take you time with the move.
Evelyne@CheapEthnicEatz recently posted..Cheap Ethnic Eatz food film marathon in 12 days
hello babe! It is getting so crazy intense~!
Too bad Rebello doesn’t export to U.S….yet. I’d love to grab a bottle at my funky wine shop. Australian wine is pretty popular here. We’ll see. Your shot, Jeroxie, is beautifully composed with nice bokeh. Thanks for sharing it with BWW.
Thanks for hosting