Ossobuco (Osso Buco) à la Derryn

April 14, 2015 / jonesd / 0 Comments

Ingredients:
4 x Osso Buco (2 with small bones, 2 with large bones but marrow removed)
1 splash Balsamic Vinegar (or anchovy/fish sauce) – optional
1 840g can tomatoes (crushed or diced) or passata
1 lemon rind
2-3 large carrot
Turnip (or celery) to match Carrot – Best with half celery and turnip
3 clove garlic (finely chopped or crushed)
Salt and Pepper (6 shakes)
Plain flour
Water to cover

Method:
Put meat in the pressure cooker in a small amount of water (or oil for flavour) until it starts to change colour.
Add all remaining ingredients and add water to cover.
Cook for 40 mins at full steam pressure
Serve with white rice, garnish with lemon and parsley.

Teriyaki Chicken Potatos

October 12, 2014 / jonesd / 0 Comments

Sourced from Gwen T

Ingredients:
4 medium-sized potatoes (generally, 2 potatoes each), halved
500g chicken thigh fillets, sliced in rough strips
1 tsp fresh ginger, grated
2 medium-sized onions (or 1.5 large), sliced in half-rings
1/4 cup soy sauce
2 tsp honey
Toppings e.g. grated cheese, sour cream, salsa, salad

Method:
Bake potatoes.
Put onions into frying pan, saute on high heat until it starts to brown. Add chicken, ginger, soy sauce and honey to the pan and mix well, reduce heat to simmer.
Serve on top of potato halves and add toppings to taste.

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