Veal osso buco with saffron risotto

Osso buco is one of my favourite Italian dishes. It simply melts in your mouth but you have to be patient and slow cook it for hours. This one is veal which I believe is better than beef. It was slowed cooked for about 3 hours or so on a stove top with homemade passata and chicken stock. The saffron risotto compliments this dish nicely, it’s expensive but well worth it.IMG_5304

Tiramisu

Tiramisu, meaning ‘pick me up’ is one my favourite Italian desserts. When made well, the combination of coffee-soaked savoiardi and sweet mascarpone is unlike anything else and it simply melts in your mouth. The beauty of tiramisu is that it gets better the longer it sits in the fridge, however, you may find it hard to resist after day one.

tiramisu

Satay chicken skewers & noodle salad

chicken satay

This recipe is straight out of Jamie’s 30 minute meals so there isn’t much to say except it’s obviously going to taste amazing, should be relatively easy to make and will definitely take longer than 30 minutes. The satay compliments the freshness of the noodle salad nicely. I made extra satay which was a bonus so I would recommend doing the same.

Mangoes

mangoes

Mangoes are one of my favourite summer fruits. They go so well in fresh salads as well as smoothies or as a side with breakfast. They are also perfect on their own. I picked up a small box on Saturday and they are pretty much gone. Enjoy them while they last!

Frittata

There is something therapeutic about cooking a frittata. Once I have fried my base ingredients, on this occasion chorizo and mushrooms, I add the whisked eggs and let it simmer for 10-15 minutes. The slower the simmer, the better. IMG_2861

This frittata also has silverbeet and dollops of fresh ricotta. When the frittata is almost cooked, place it under a hot grill to give it a nice golden finish.
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Mix up frittatas with a variety of ingredients. This one has roasted potatoes, pumpkin, italian sausage and feta.

Squid ink risotto

In 2007 I was in Genoa and tasted squid ink spaghetti for the first time on a strong recommendation from my local hosts. Ever since I have always been curious about it, ordering it at every possibility. People think the ink will make the risotto super-fishy but that is not the case. Visually, this is special as no other dish is completely black and there is something mysterious about eating risotto with ink.
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Like all Italian dishes, minimal ingredients, an onion, garlic, chilli (optional) and squid. We substituted fish stock for chicken stock and cooked the squid separately with a splash of lemon, adding it to the risotto with about 5 minutes before it was ready. Serve immediately and garnish with fresh parsley.