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Roasted Tomato and Pancetta Rice Salad

Posted in Cooking, Family, Friends, Life, People, Personal, Random, Recipe with tags , , , , , , , , , on July 13, 2010 by Mandy

INGREDIENTS

1 x 500ml pack  Real Stock- Vegetable
1 1/2 cups long grain & wild rice blend
1 x 250g punnet cherry tomatoes
1 red onion, cut into wedges
2 tbsp olive oil
2 tsp balsamic vinegar
2 garlic cloves, crushed
10 thin slices pancetta
1/3 cup pine nuts, toasted
2 teaspoon brown sugar
1/3 cup chopped parsley
1/2 cup shredded basil
Grated zest and juice of 1 lemon

METHOD

1. Preheat oven to 180°C.

2. Add Campbell’s Real Stock and rice to a large saucepan and bring to the boil. Cover, reduce heat to the lowest setting, and cook for 12-14 minutes. Remove from heat and let stand for 5 minutes until water is absorbed and rice is tender.

3. Combine oil, vinegar and garlic, add tomatoes and onion and toss. Place cherry tomatoes and onion onto non-stick baking tray (or a baking tray lined with non-stick baking paper) and drizzle with any remaining vinegar mixture. Bake in preheated oven  for 15-20 minutes or until tomatoes have split and wilted slightly and onions are lightly browned.

4. Meanwhile cook pancetta under a preheated grill until crisp. Allow to cool, then tear into pieces.

 5. Place cooked rice in a large bowl. Add tomatoes, onions and any remaining pan juices.  Add pancetta, pine nuts, sugar, parsley, basil and lemon rind and stir gently to combine. Pour over lemon juice and toss gently. Serve warm.

 6. You can just use 1 1/2 cups long grain or basmati rice. If can’t find the blend use 1 1/2 cup long grain and 1/4 cup wild rice.

 TIP:  For a vegetarian option omit pancetta and add 1 x 400g can chickpeas rinsed and drained.
To make a  main meal salad add either some sliced smoked or grilled chicken breast or some canned tuna or salmon slices.

Slow Cooked Oxtail with Orange and Lemon Gremolada

Posted in Cooking, Family, Friends, People, Random, Recipe with tags , , , , , , , , , , , , , , , , , on June 22, 2010 by Mandy

One cannot let the winter pass without preparing oxtail a couple of times! This delicious stew can be cooked in a very slow oven, or in a slow cooker. Best made the day before.

2T (30ml) flour
2t (10ml) Garlic Pepper
1t (5ml) Meat Spice
2T (30ml) canola oil
1T (15ml) butter
1.25kg oxtail – trimmed of excess fat
2 onions, chopped
1 large carrot, scraped and sliced into rings
2 sticks of celery – finely sliced
½ cup (125ml) red wine
1 cup (250ml) beef stock
1 x 400g tin of chopped tomatoes
4T (60ml)  Tomato Pesto
1T (15ml) orange marmalade (optional)
Green Onion Seasoning to taste

GREMOLADA

Grated rind of half an orange
Grated rind of one lemon
¼ cup (60ml) finely chopped parsley
3 cloves of garlic – finely chopped

Adjust the oven rack to one slot below the middle shelf. Preheat the oven to 100°C or preheat your slow cooker on auto.

Measure the flour and two seasonings into a plastic bag, add meat and shake to coat.

Heat a heavy frying pan and add oil and butter. When the butter becomes brown and bubbly, add half the meat and brown it on all sides. Remove browned meat from the pan, and add to the raw meat. It is not necessary to brown all the meat. Add the onions to the pan and brown. Add the carrot and celery and stir fry together with the onions for 2 minutes. Add the red wine – boil fast for one minute to reduce it a little. Add the stock, chopped tomatoes, Tomato Pesto, marmalade, the oxtail (browned and raw meat) and any left over seasoned flour.

Transfer the stew to a heavy cast iron pot with a lid for oven cooking, or to a slow cooker. Cook for 5 – 6 hours until the meat is very tender and falling off the bone. At this stage it is best to leave the meat to cool down completely (overnight is best). Skim off as much fat as possible the next day.

TO SERVE

Reheat the meat. Taste for seasoning. Mix all the gremolada ingredients together and sprinkle over the oxtail just before serving. Delicious with Creamy Polenta and Red Cabbage with Apple.

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