Tag Archives: HCH

Red Wine Braised Short Ribs


RED WINE BRAISED SHORT RIBS

With the last of this terrible weather passing over Perth, I thought it would be the perfect opportunity to make one last wintery dish. Bon Appétite Magazine is on of my favourite and with recipes like this I’m sure you can see why. Whats even more great is you can get it on your iPad! Bring on Spring and Summer I have some amazing recipes coming your way!

IMG_8657

INGREDIENTS

– 2267g Bone-in Beef Short Ribs

– Salt Flakes and Freshly Ground Black Pepper

– 3 Tbsp Grape Seed Oil

– 3 Onions, Chopped

– 3 Carrots, Peeled and Chopped

– 2 Celery Stalks, Chopped

– 3 Mushrooms, Chopped

– 1 Paprika, Chopped

– 3 Tbsp All-Purpose Flour

– 1 Tbsp tomato Paste

– 1 750-ml Bottle of Red

– 10 Sprigs Flat-Leaf Parsley

– 8 Sprigs Thyme

– 4 Sprigs Oregano

– 2 Sprigs Rosemary

– 2 Fresh Bay Leaves

– 1 Head of Garlic, Halved Crosswise

– 4 cups low-salt beef stock

METHOD

Preheat oven to 180°C. Season short ribs with salt, heat oil in a large Dutch oven over medium-high heat and Working in batches of 2, brown short ribs on all sides. Transfer short ribs to a plate.Add onions, carrots, celery, mushrooms and paprika to pot and cook over medium-high heat until onions are browned, about 5 minutes.

IMG_8664IMG_8663IMG_8662IMG_8661

Add the flour, tomato paste and cook, stirring constantly until well combined and the colour becomes a deep red, 2-3. Stir in wine, add short ribs with any accumulated juices and bring to the boil. Lower heat to medium and simmer until wine is reduced by half, around 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover and transfer to oven. Cook until the short ribs are tender, 2 hours. Spoon fat from surface of sauce and discard. Season sauce to taste, serve over mashed potatoes with sauce spooned over and some crusty bread.

IMG_8660

Duck À L’Orange


DUCK À L’ORANGE

I wanted to cook a great meal for my beautiful girlfriend Emma and I thought the best way to do this was to cook her something from Shannon Bennett’s cook book “My Vue” and take her back to our Vue de Monde experience. This was the second time I have cooked this dish but this time round I had a lot better of a recipe. I had to improvise a little but managed to produce a very good-looking dish. Duck being one of my favourite types of meat, it really was a spectacular dish. I did adapt this dish however because I had a whole duck to get rid of.

IMG_7706

INGREDIENTS

– 1 Whole Duck

– 2 Shallots

– 1 Garlic Clove

– 5 Sprigs of Thyme

– 4 Star Anise

– 2 Bay Leaves

– 100 ml of Grand Marnier

– 2 Cups of Freshly Squeezed Orange Juice

– Sea Salt Flakes and Freshly Cracked Pepper

– Grape Seed Oil

– 8 Thin Slices of Pancetta

– 1 Small Onion

– 100 ml of Double Cream

– Thermometer

METHOD

Preheat the oven to 180º. Cut the legs off with poultry scissors, place on a tray lined with baking paper and then season with salt and pepper and place in the oven until they reach 54º. Let rest and shred the meat and set aside for later.

Next remove the breasts. Heat a large heavy base frypan, season the breasts with salt and pepper and sear on all sides. Then place in the oven with a thermometer and cook until you reach a temperature of 54º remove from the heat and let rest. The temperature should rise to around 58º to 60º which is the temperature you want.

IMG_7705

To make the orange sauce you need to melt ½ a tablespoon of butter in a heavy-based sauce pan. Add the shallots, garlic, thyme, star anise, bay leaves and cook for 2 minutes. Add the Grand Marnier and reduce by two-thirds. Add the orange juice and reduce by half. Whisk in one tablespoon of butter which gives it a smooth, thick sauce. Strain through a fine sieve and season with salt and pepper. Place a thin slice of orange and a slice of pancetta into the oven this was the flower shaped garnish I used.

IMG_7704 IMG_7701

For the sautéed cabbage heat one tablespoon of grape seed oil in a large fry pan. Add the pancetta, onion and sauté for two minutes without colouring. Toss in the duck leg meat, remove from the and set aside. In the same pan, warm the cabbage for one minute. Add a teaspoon of water to create steam to help cook the cabbage. Return the pancetta mixture to the pan and the double cream. Reduce for two minutes or until the sauce resembles mayonnaise.

IMG_7703

To plate up slice the duck into centimetre pieces and position on the plate. Spoon full of the pancetta mixture next to the meat and push the slice of orange on top. Lastly, place the curled pancetta on top of the orange slice and spoon the orange sauce over the dish as little or as much as you like.

–

Full Credit to Shannon Bennett on this dish. I have made a number of recipes from his limited edition book and boy are they good!