Spicy Osso Bucco with Garlic Cauliflower Smash


Sorry everyone, haven't posted in a while. Just been getting my bearings with all the new things that are happening this year. My son will be starting Kinder this year! Where has the time gone??


Anyways, speaking of the new year, we decided as a family that this year we were going to overhaul our #diet. #Healthyfood, with more fruits and veggies, and less meat. Now, it would not be an exaggeration to say that my husband is a picky eater when it comes to taste. No bland food allowed. Hence, I always have to modify healthy recipes, to add a bit of kick to them, to make sure hubby dearest actually eats what I cook. I know, I'm such a loving wife aren't I 😜 The following #recipe I got from the Simply Well book by CSIRO. I added a few extra ingredients to amp up the flavour without making it unhealthy. Keep reading for the full recipe.


Serves: 4 for dinner

Prep time: 30 minutes

Cook time: 1 hour 45 minutes



Ingredients



2kg osso bucco (200g per person)

2 tablespoons canola oil

1 onion, diced

2 carrots, roughly chopped

250g mushrooms, sliced

5 cloves garlic, sliced (I love garlic, you can reduce this if you're not a fan)

2 tablespoons tomato paste

4 sprigs fresh thyme

3 cups salt reduced chicken stock

1 x 400g tin chopped tomatoes

2 teaspoons cornstarch, mixed with 2 tablespoons cold water

2 teaspoons cumin powder

10 large birdseye chilis (adjust this according to heat tolerance)

4 anchovy fillets, in extra virgin olive oil

Salt to taste

1/2 cup roughly chopped parsley

2 tablespoons finely grated lemon zest



1 large head cauliflower, cut into florets (about 1 1/2 kg)

3 tablespoons unsalted butter

3 tablespoons sour cream

6 cloves garlic divided

1/4 cup parmesan cheese

Salt and black pepper to taste


Directions


1. Heat a large heavy-based fry pan over high heat. Coat #ossobucco with half the oil and cook, in batches, for 10 minutes, or until browned. Transfer to a large ovenproof casserole.


2. Preheat oven to 180 degrees Celsius


3. Heat the remaining oil in a saucepan over medium heat. Add onion, carrots, mushrooms, cumin and garlic and cook for 5 minutes, or until vegetables are soft and lightly coloured. Add tomato paste, thyme, stock, anchovies, chillies, cornstarch and tomatoes and stir to combine. Pour vegetables and sauce over the osso bucco. Cover with foil or a lid and bake for 1 hour. Remove foil/lid and bake for a further 30 minutes. Remove from the oven and sprinkle with parsley and lemon zest.



4. Place cauliflower in a steamer over a large pot of boiling water. Steam for 15 minutes until tender. Alternatively, boil cauliflower in salted water for 10 minutes or until fork tender. Remove and drain. Cover with a lid and set aside.


5. In the same pot, heat the butter over medium high heat. Sauté garlic until fragrant (about 1 minute). Add the steamed cauliflower.


6. Smash the cauliflower and garlic together with a potato masher. You can leave it as chunky as you like.


7. Stir in the Parmesan cheese, sour cream and season with salt and pepper.

Enjoy! Let me know how it turns out and how you like it. Would love to know😊

159 views

©2019 by Tanzima Hassan at The Lotus Creative