served...osso bucco w blue cheese polenta & duck fat roasted potatoes
friends came over recently for a sunday lunch and it gave me the opportunity to make osso bucco (which i had been craving)...and such perfect autumn food!
i made the osso the previous day so the flavour had a chance to develop overnight. this also took the pressure off on sunday morning...all i had to do was visit the local deli to get various sliced italian meats and cheese...set the table...prep the polenta & potatoes and let the rest flow in a casual and calm way. just what a sunday lunch should be all about.
various italian sliced meats w grissini & warm bread
italian green olives w preserved lemon
pyengana cheddar, aged goats cheese, old telegraph rd otr brie & a washed rind
osso bucco with blue cheese soft polenta & parsley
duck fat roasted potatoes
...friends brought the dessert which were a variety of delicious french pastries
osso recipes...there are many osso bucco recipes on the net so here are some links that i think are very good...sbs osso bucco, bbc osso bucco.
polenta method...i made the polenta simply by following the instructions on the bag...stirring constantly and keeping the consistency smooth & creamy. when i was happy with the consistency i added several large chunks of gorgonzola cheese...stirring, bubbling away and allowing the cheese to melt. i then added more stock to keep the polenta soft before serving.
duck fat roasted potatoes...put oven on high, boil your favourite baking potato until a knife can just go through them. drain and then rough them up a bit with a good shake in the drained saucepan. put a large oven tray into the oven with approx 100g duck or goose fat and heat until very hot. add the potatoes to the melted fat, season and bake on the top shelf until golden brown.
we started with a cheese board, olives & various sliced italian meats
the italian meat platter with grissini
old telegraph road OTR brie is delicious...
always one of my favourites...pyengana clothe bound cheddar from tasmania
mio...my ginger cat
osso bucco with blue cheese polenta and parsley
duck fat roasted potatoes...
lunch was made easier with the guests bringing along french pastries for dessert...