Lamb Neck Rosette has the bone through the centre of the cut, which greatly adds to the flavour and becomes rich and meltingly tender when slow-braised.
Slow-cooking meat on the bone always creates a richer, thicker and more flavourful result. This dish is based on the classic Italian dish of the same name as the cut itself, Osso Buco. Traditionally it’s not made with tomato, however it arguably adds a fresher, lighter taste to the broth.
INGREDIENTS 3 tbsp olive oil 3-4 Dirty Clean Food Chicken Marylands 1 medium onion, diced 4-5 cloves garlic, crushed 1 small yellow capsicum, diced 1 small red capsicum, diced 1 large carrot, peeled and sliced 300g mushrooms, sliced 1/2 cup pitted black and green olives 8 sprigs thyme...
INGREDIENTS Equal weight of butter and chicken livers 1 garlic clove, whole Thyme 4 peppercorns salt Slosh of brandy or fino sherry METHOD Melt butter over medium heat Reduce heat...
INGREDIENTS 2 packs Dirty Clean Food Lamb Tenderloins 1 tbsp sesame oil 500g Jap pumpkin, cut into small chunks 200g baby spinach leaves 100g feta, crumbled ¼ cup black olives...
INGREDIENTS 2 packs Dirty Clean Food Diced Pork 4 cloves garlic, minced 2 tbs coriander stems 2 tbs palm sugar 1 tbs fish sauce 1 tbs soy sauce 1 tbs oyster sauce 1½ tsp ground pepper 160ml can...
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