New blog......Mood=New Year!!!!

So since i started writing my blog i have become a bit of a web designer in the process. I found it so daunting at first, but spent night after night researching to make sure i could make my blog as easy to use as i could without making it ugly. So it has had a few face lifts in the last month or so and testing it out was kind of fun, and I have finally come to the design i find most appealing and easy to use. I have now added new features on the request of my readers, such as a suggestion box, a subscribe box, and a contact form. All these seem pretty standard but took me a while to figure out codes and implement them into the site and i hope you all find them useful.

If you want any more options on the blog, or have any comments, please get in touch but most importantly, dont forget to spread the word about the blog.

Thank you for reading. :)

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Waffles and ice cream....Mood=Lazy Sundae

Since Christmas, my husband and I have been feeling very very lazy, and you will start noticing from the kinds of food that i am posting on my blog what our mood is. I dont usually eat like this so I take this opportunity, once a year to really pig out, but again everything in moderation or watched closely. I do have the tendancy to get down in the dumps when i eat badly so i have to know what to do the next day to make myself feel better....

Things have been manic with winter wonderland, theatres, dinners, work and family, you know the story, but life must go on and sundaes must be made.

So i left my husband in the kitchen as he was feeling peckish, and he stayed there for a while. I started to smell something sweet and chocolatey, and something like pancake.... But i didnt interfere, or get up. I wanted to see what he was doing, and then i remembered something. He had made this before. The smell was so familiar and i knew what was coming. And what a delicious smell and vision this dish turned out to be.

So the base is a Waffle, covered with melted chocolate, toffee, bananas, which is heated in the oven, and then topped with Vanilla ice cream. Ok ok I didnt say this was a healthy dish but i had had had to put this in, so all of you can see how i suffer when i watch my husband eat this. I did not join in. I was merely the photographer. He ate 90% of this in about 2 seconds.

So if you are anything like him please enjoy the photos of his version of a sundae and replicate....

Old fashioned with a twist!!!!

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Chicken Liver....Mood=Health benefits

Liver is one of those food products that you either love or hate. And I am one who LOVES it. Be it duck liver, goose liver, chicken liver, or calf's liver, I love them all. They all have different textures, flavour and strength. The most easy to use is chicken liver. It is quick to cook and you can do many things with it, like make a paté or simply fry it quickly and serve up.

My mum always makes this and i make it all the time when i am hungry and need a quick fix of food with minimum fuss. One packet of store bought chicken livers can be enough to feed 2 of you. For 400g you will spend £1.98. Pretty good value if i say so myself.

Ingrediants:

400g packet of organic fresh chicken liver

1 bunch of coriander

salt

pepper

olive oil

flour

Lemon

half and onion

1 chilli

3 garlic cloves sliced

Method:

• Heat the oil in the pan with diced onion and garlic on a gentle heat.

• While they are cooking slowly take your chicken livers and clean away any veins or bloddy extracts. Then rinse them well with water.

• Cover them with salt and pepper. A pinch of each and then coat them with Flour. Bring heat up on high.
  

• Add the livers into the pan and add some lemon juice and cook till it starts to brown.

• Then add some chopped chilli.

• Add some coriander and mix well.

• You can taste a little to see if you need more of something. I ususally end up using 2 lemons as I love sour tasting food and a lot of chilli.

• When it is done, remove from the heat and add some more fresh coriander on top and serve. You can serve with rice, or just plain with toasted pitta bread.

Livers are full of Vitamin A and cod liver oil, which are both great for your body. They help with your bones, eyesight, and growth. So it is highly recommended that you eat some at least once a month. I much prefer to eat the product than to have a supplement.

Dont you think?!?!?!?!

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My Christmas Lunch.....Mood=Over Stuffed

Christmas came twice for me and my family this year. Once my mum cooked and the second i did. We all have our own ways of cooking and wanted every one to try our food, so we agreed to propse a certain day for each. My mum had Christmas eve and i had Christmas day. So thats what happened this year.

Also in between we got stuffed by cakes and desserts that i had made, like my cake pops, red velvet cupcakes, and truffles. I just could not stop eating, or cooking. I also had to make the token lamb dish as one of my many sisters does not eat turkey. For the life of me i dont understand it as she eats chicken and they tast very similar. But hey ho there you go.

So my turkey is simple. No stuffing inside ( i make mine seperately) but plenty of seasoning. And the table was filled with smoked salmon, foie gras, brioche, roast potatoes, Roast vegetables and the lamb ofcourse. Crackers were a must, and games followed to the early hours of the morning....

Christmas still seems to be going in my family as there is so much leftovers from both days, but theat makes my life easier for a while....

Turkey sandwiches for everyone!!!!

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Cake pops.....Mood=Dream Pops

So I've been talking about making these cake pops for a while now and  I did make them but have had no time to post. Chirstmas is busy and it literally has taken such a while to get back on to writing about things, but I had to do it now, so you could see what a marvel these things are! They look great, taste even better and most of all they were the first time I had made them and I have to say I was SUPER impressed by the results.

I used my red velvet recipe and coated them with different chocolates to give them a bit of variety. You can really do them with what ever cake flavour you want, as it will work. Red velvet was my choice because it is my nieces' favourite. I have been scouring websites for this idea and have found my new favourite website, called Bakerella.com. Although they use ready made cake mix, i prefer to use my own recipes as i trust them and know how they are going to turn out. Also I use less additives and extra stuff...Unecessary.

So all you have to do is follow the recipe - make the frosting, crumble the cake, add the frosting to the crubled cake and shape into balls. Freeze the balls and then add sticks. Finally, melt chocolate in a double boiler (fill pan with hot water, put a bowl on top with the chocolate in it) and coat them by dipping the balls on sticks into the melted chocolate using a little to spoon to aid.

I know I seem to be simplifying things but it is that simple! Et voila, you get these gorgeous perfect balls of deliciousness.

Once the chocolate is on them they will take a minute or two to harden, but then they take on a chocolate form and stay that way till you eat them. I made 26 and there were only 10 of us and only 4 remain.

This was in combination with coffee truffles and red velvet cupcakes  - the recipe for which will soon follow.

If you try these, you wont be sorry. They are just too gorgeous and too divine to let pass. I will definitely be making them again. Definitely one of the cutest best ideas for Christmas, birthdays, kids parties or actually anything you can think of. They worked a treat on everyone.

Lets Get Popping !!!!

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Chips, Feta, Oregano.....Mood=Good Times

When my husband and I went to Greece preparing for our wedding,we went to a fantastic resort. The resort we were staying in was simply superb, and the food even better. I had been eye-ing up a plate of fries since my previous visit, and my mother kept telling me not to eat it as i had a wedding dress to fit into, and so i didn't. But this time there was NO WAY i was not going to eat it. Even though the wedding was only a few days away. I thought that one plate would not hurt.... But 6 or seven during the course of those days, did............a little. My dress was a little tight.

Anyway back to the chips.

They were just simply fantastic, and were made with grated cretan gruyere, and fresh oregano, with a little salt and pepper. Simple, delicious and really hit the spot every single time.

In the last couple of days, i have been run off my feet as my whole family is in London to celebrate Christmas and have not really had too much time to make anything. So today after another day of not eating, running after my nephews and neices, and trying to do last minute shopping, my husband put some chips in the oven and i thought that was it. But when he came out of the kitchen he had a surprise for me. He had recreated (almost to the t) the same dish we had eaten in Greece. But instead of the cretan cheese, he used feta, as it was in the fridge. I have to say, it was better.

He flaked the creamy white cheese over the top, and sprinkled the oregano and some flaked sea salt, an dthere was our meal.

I was tired, starving and really enjoying every single bite. It hit the spot, it tasted great and was simple to make and i suggest that you try this at home. It is soooooo worth it.

So enjoy the pictures and go GREEK!!!!!

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Vegetable feuillette.....Mood=Vegetarian

I love vegetables as much as the next person, but grilled vegetables soaked in Aged balsamic vinegar and extra virgin olive oil and flaked Maldon salt is simply perfect. My neices and nephews love eating their vegetables this way and if it works, i think I should stick to it.

The puff pastry crackling in between your teeth and leaving shards on your lips, the oil almost dripping down your lip, the vegetbles slowly passing last. The taste of all three is ..... indescribable. Crisp, crunchy, moist, sour, salty. I mean the list can go on, but i think it speaks for itself.

My favourute ingrediants are aubergine, courgettes, tomatoes, rucola, maybe some shaved parmesan and puff pastry..... Not forgetting the balsamic vinegar.This dish was a favourite when i used to work in the restaurant, Most chefs dont like cooking vegetarian dishes as they love meat and fish, but my last chef was great with ideas. And this was one of them.

Recipe:

1 sheet of puff pastry

1 aubergine

3 courgettes

3 Tomatoes (medium)

Rucola

Aged balsamic vinegar ( i buy Belazu , I know it seems expensive, but it is so thick you only need a little of it at a time, so its worth it.

Extra virgin live oil

Salt

Pepper

Parmesan cheese (optional)

Method:

• Cut your puff pastry into large rings, about 10 cm diametre. and give it an egg was if you like and stab it slightly with a fork and place in the oven to cook and crispen up. 

• While this is in the oven at 200 degrees, start slicing the vegetables.

• Cut your vegetables in circles and lay them on a baking sheet to place in the oven. Drizzle with a little oil and place in at 180 till they start browning. 

• Do  NOT cook the tomatoes. They will melt and fall apart.

• When they have all finished cooking, place the vegetables but alternate them. Aubenring, courgette, tomato, etc, etc....

• Cover with rucola, some shaved parmesan and drizzle with a mix of 3:1. I mean this as 3 parts olive oil, to 1 part vinegar, and adding a little salt to break the acidity.
  

• And serve with some tomato concasse (diced tomatoes) to decorate.

This is a great way to serve vegetables to anyone, even those who are not keen on them !!!!

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Mothers Birthday gift......Mood=Miniature

Its my mothers birthday, and I wanted to make her something special. I bought her something that she wanted but that wasnt enough. I like to make things for my friends and family, preferably something edible, so iIdecided instead of a huge cake, I would make her plenty of miniature ones. She never eats a whole cake slice, so what better than having nothing left over on her plate.

These little cakes are just perfect for anyone and you can flavour them with anything. I made plain vanilla base, but flavoured the icing with lemon, orange blossom and mint. Not all together, but individually. I also coated some with chocolate and flavoured it with mint. So it was a double combo.

They were made using a gorgeous cake tin which had amazing shapes, and I just recieved it yesterday, so it was perfect timing. I love to make things that are different for me, and there is no one better to try new things on , then my family. And it went down a treat. Even the kids loved the dark chocolate. I guess its because they had sprinkles on them....

So the recipe is one I used is from Nigellas Christmas, which my husband gave me last Christmas, and it is just lovely. I love Nigella Lawson. I think her style of cooking is natural, easy, realistic, and adventurous.

You have to try many recipes to find the one that is right for you, and I have tried many. Most work, but the taste is what is important for me. Some are too heavy, some too buttery, some just too crumbly. This one was perfect. It kept its shape, has a great flavour, and looked great.

You should definitely try this if you have the chance. Just use a vanilla sponge recipe and if you have one of these highly decorative mini trys, you will end up with results that are super impressive. I was so impressed when they turned out and came out like this, as i have never made them before. You feel like you have climed on top of a mountain when you have finished making them. Its such a pleasure.

I hope you enjoy the pictures.... as much as we enjoyed eating them!!!!

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Steak Tartare Canapé....Mood= Raaaaaaw

I love canapés, and when they are done right, they can be a real hit. I never ever serve those tiny canapes that are literally like eating air. I have good solid, almost 2 bites worth of canapes which always makes everyone happy. I feel almost cheated when i see what other caterers serve. It is just wrong!

One of my favourite canapés is steak tartare. I love this dish gengerally, and when we turned it into a bite size, I just thought I had hit the jackpot. It looks great, has everything in it that would normally be part of steak tartare and goes down so well. It is one of my biggest sellers, and is so easy to serve. You can have it served on a spoon as i have done or you can place it on a crostini of your choice, but make sure it is crunchy as it will soften with all the juices from the dish.

The name of the dish is thought to have origniated from an ethnic people of eastern Europe and Asia, called the TATARS. They were belived to not have have time to cook thier food, so they would place their meat under their saddles and by the end of the journey, their meat would have been tenderized. And that's how they ate it. So i guess it could have been a possibility. Little did they know that their idea of eating raw meat would soon become a delicacy all over Europe. With out the saddle and horse of course ....

Recipe:

100g of beef fillet per person

6 Cornichons (sliced and diced)

6 Capers, washed and diced

2T mayonnaise

1t Ketchup

1t diced shallots

1T chopped parsely

1t mustard

Tabasco (to your taste)

salt and pepper

Method:

• In a bowl mix together, mayonnaise, ketchup, capers, cornichons, shallots, and tabasco. 

• Slice lengthways and then again till you have small cubes of meat. If you like them smaller, go over them again.

• Add salt and pepper to the beef and add the parsley. 

• Add the beef to the mixture and mix well.

• You want it to coat the meat, not drown it. 

• Then check for seasoning. Add a little more of this and that to suit what you prefer, but that is the base for me. I like to always add a lot more tabasco, and cornichons, but thats my taste....

Enjoy them with a glass of champagne, and be merry!!

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Slow cooked Lamb.....Mood=Lamb-tastic

Lamb is one of my favourites. It is delicate, flavoursome, and cheap. ISH. I cook lamb a hundred different ways, and this is by far my new favourite. Especially if you are busy. This is going to be one of your dishes that you will make over and over again. Its another one pan dish, where no attention is needed to make this perfect.

So my father was coming over today for the first time to see my new place, and i wanted to make him something that he would love so he can come back again and again. If i know anything about men, and especially my father, food is the way to their EVERYTHING!!!!

This is just simply a delicious drop off the bone kind of dish, and it didn't disappoint. I was a bit nervous as my dad is quite difficult with food and a perfectionist, and likes things the way he likes it, but he kept sticking his fork in for more, and i couldnt have been happier. I succeeded.

 Recipe:

1 whole shoulder of lamb

4 white onions

2 red oinions

4 carrots

1 bag of baby new potatoes

2 whole heads of garlic in their skins

Fresh Thyme

Fresh rosemary

Salt

Pepper

Olive oil

5 cups of water

Method:

• Cut onions, carrotts, and place them in the pan.

• Add the potaotes, Thyme, rosemary and salt and pepper in the dish.

• Put the garlic cloves in their skin in the pan and season the whole dish with olive oil salt and pepper.

• Place the lamb on top and slit it to insert some garlic cloves, rosemary and thyme, seasoning it with salt and pepper.

• Add the water and get your oven ready at 120 degrees.

• Place the whole thing in and leave it to cook for about 5-6 hours. Turning it over after 3 hours and then back again at the last half an hour just to bron it on all sides and to baste it. This wiill help keep the flavours in and juices running through as to not get dry. 

Lamb is not only for spring, but im sure you will have a spring in your step once you have eaten this.

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What's in your fridge??....Mood= Voyeur

So I am always amased by what people have in their fridge, and my friends always ask me how come i make whatever i want and have the ingrediants handy all the time. Well thats because

a) I am a chef

b) I love food

I hate to start making something and then find that i dont have what i need to make it. I, like all of you, have habits and food that i always have in my fridge and store cupboard. The helps me stay on top of things. I also have a list, where if i run out i just cross it and know it needs to be replaced. I also buy in BULK. Buy 5 of everything. It may sound silly but it helps. Ofcourse dont buy perishables, but the basics.

So my ultimate fridge is a subzero. As it has plenty of storage, but for now I will have to survive with what i've got. Its actually not bad and quite big infact....

Take a look at my fridge and extras.... (click on the pictures to zoom)

So in my fridge today:

Asparagus

Brussel sprouts

Carrots

Broccoli

Fennel

String beans

Lettuce

Tomatoes

Radish

Leg of lamb

Minced beef

Smoked Salmon

Whole chicken

Prawns

Chorizo

Mint

Parsely

Thyme

Rosemary

Every kind of cheese you can think of

Milk

Yoghurt

Plenty of fruit

This is what i make sure i have at least once a week, so i can plan menus for myself and my husband. I also always have plenty of garlic, onions, ginger and potatoes. My spice cupboard is also stocked up too. I always have loads of rice available, and pasta in the drawers. So think about things that you can buy that you can store. You never know when you are going to need it.

So thats my fridge, what about yours????

Ps. Don't go to the supermarket when you are hungry Biggest mistake to make. EVER !!!!

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Gingerbread House.....Mood= Fairytale (Hansel and Gretal)

Ginger bread houses and ginger bread men are very festive and made in abundance at this time of year. So what's more befitting than having a children's cooking party making gingerbread houses...??We had sprinkles, icing sugar, candy, mini gingerbread men, colouring, and even an upside down santa for the roof. How cute!?!?!!

I love ginger bread biscuits. They have a real moorish taste, and really make me feel like Christmas has come. I make a lot of these every year and this year was no exception. I just love it and the kids love them too. The good thing about these biscuits is that they can be stored in an air tight container for up to 2 weeks, so you can spend hours and even days decorating them and save them for another time.

The ginger, cinammon, and nutmeg all help bring out the flavour of this Winter favourite, and rightly so. These spices are very much associated with winter.

This all takes me back to Hansel and Gretal and the witche's house. She lured them in by decorating a home that could be eaten..... What a wonderful idea. And so today we recreated this. In many ways.

I love working with children as you get so many different outlooks on the same subject. Something that pleases me is to see who can be artistic and creative. And boy were they creative!

As you can see in the pictures, they were all differnt even though they were given the same ingredients.....



Ingrediants:

390 g flour
1/4 t salt
3/4 t baking soda
2 t ground Ginger
1 t ground cinnamon
1/4 t ground nutmeg
115g room temperature butter
100g caster sugar
1 large egg
160 gloden syrup

Method:

• Cream the buuter and sugar till light and fluffy

• Add egg and golden syrup and beat till well combined

• Gradually add the flour that has been mixed with the spices and make sure it is well incorporated. Dont over beat.

• Refrigerate for about 1 hour wrapped in clingfilm. 

• Pre heas your oven to 180 degrees, and roll out your dough. 

• Cut to desired shape and bake. Make sure yo uleave about an inch between them as they will expnad in the oven.

• If you want to hang your cookies, make a hole at this point att he top of the cookies, but not too close to the edge.

• Cook for about 8-12 minutes. Let them rest and cool down and then you can decorate them as you please.
• You can always double the recipe or more if you want to make a big batch
  

We all love a fairytale and even these are worth a story of their own. Every girl at this party had the idea of hanging Santa from the rooftops, delivering goodies for the christmas cheer that is about to arrive.

I wonder what the wicked witch in Hansel and Gretal would have to say about this!!!!

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You tube video for mood food..... Mood= Introduction

My first Youtube Video was created last night. It was so exciting yet so embarrassing. I couldnt keep a straight face. I did about 15 takes which is quite silly. I totally forgot my lines, not that i had any, but just the ones going through my head. I have to say i am really getting into all this web technology. It has so many benefits, and seems to have no boundaries.

I spent weeks researching all these videos to see how i could make mine, and in the end you cant remember anything. You just have to 'try' and be yourself. My husband was cameraman for the day and he was making silly faces behind the camera, so that didnt help.... But in the end i think i got it.... sort of. Im sure like all new beginnings, it takes time to get accustomed to doing to it. I cant wait for my next installment. Not sure when it will be, but hopefully soon.

Will kepp you posted. And please let me know what you think, or what foods you would like video techniques for....

Keep tuned!!!!

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Roast Rib of Veal.... Mood=Vealicious

I love Sundays, as it gives me an excuse to cook a really nice roast. I know you dont need an excuse to cook these kinds of dishes, but it helps when you have one. I have wanted to make this for the last 4 Sundays, but never got around to it as things have been so busy, but the time came, and we ATE.

I love to change the beef sunday lunch to something else every so often, as it can get a bit boring, and you want to experiment with new flavours. This is for me one of the most succulant dishes and flavoursome to say the least. It is so easy to assamble and the fact that it all goes into the oven at one go means NO FUSS. Also only one pot to clean up at the end of the day.

Veal is already a far superior meat due to the way that it is developed. So it is easy to ruin such a meat. It is also delicate and you dont want to over power it with very strong flavours. So be wise and careful when you cook. You dont want to ruin such an expensive piece of meat.

There are so many things i can say about this but i think the pictures do genuinely speak for themselves...

Ingrediants:

Veal rib Rolled

Fresh Thyme

Fresh Rosemary

Garlic

Onions

Baby new potatoes

1 Chilli

3 cups of water

Golden syrup

Salt and pepper

Mustard

Method:

• Cut you onions, garlic and chilli and put in a heavy base pyrex

• Season your roast with salt, pepper mustartd, and golden syrup

• Add your potatoes to the pan mix everything together with the thyme and rosemary, adding a little olive oil, and mix

• Place your rib on top of everything and roast at 200 degrees for first 20 minutes, then turn the temperature down to 180 for the remainder of the cooking. 

• I had a 3 kilo rib and cooked it for 2 hours. It was perfect and a little pink inside. 

• Serve with salad or rice, and use the sauce from the juices of rib and vegetables to drizzle on top.

You won't be dissapointed!!!!

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Red Velvet cake......Mood=Decadent

Iv been asked many times for my red velvet recipe and to be honest with you i just never really got around to passing on the information till i found out about writing a blog. Many of my friends tell me not to post recipes or give away my secrets, but to be honest it gives me pleasure and if i enjoy it i hope other people enjoy it too....

What i learnt in my childhood by having so many brothers and sisters is that sharing is good. We always gave each other things and passed on ideas and blame.... But the most important was about food. Be it a good restaurant, a great recipe or a good technique for making something we have done a million times.

My red velvet recipe is simple and quick, but like everything, you must have the right ingrediants and measure evrything to the T. Im not sure where red velevet cupcakes originated from but the first time i saw a cake this deep red velevt colour was in a movie call 'Steel Magnolias' with Julia Roberts 1n 1989. It was an armadillo cake and i just thought to myself that it was very original.

Many believe that the red velvet cake originated in the Waldorf Astoria in New York as their signature dish in the 1920's. But instead of red dye, they used beetroot to colour the cake and also to add moisture. Either way the recipe below is one to try and enjoy.

Ingrediants:

350g flour

300g caster sugar

350g oil

1tsp bicarbonate of soda

1T cocoa powder

1tsp salt

250ml milk or buttermilk

2 eggs (room temperature)

3tsp red food colouring or beetroot reduction

1tsp vanilla essence

Method:

• Whisk oil and sugar till light and fluffy

• Add the eggs in one at a time.

• Add the milk, or buttermilk.

• Add the food colouring and vanilla essence.
  

• Sift the flour, cocoa powder and salt and bicorbonatoe of soda and mix till smooth. Dont over beat otherwise you will get a heavy stodgy cake.

• Place in the oven at 180 degrees, and bake for 20-25 minutes

Cream cheese icing:

400grams philadelphia

200grams softened butter

200 grams icing sugar

2T vanilla essence

Method:

• Cream the butter and philadelphia together, make sure they are the same temperature, otherwise the butter will get hard and lumpy

• Add the icing sugar and vanilla essence and then cream your cake. Make sure your cake is cool when you do this and then place in the fridge to set and serve

This is for you princess mananaswiss!!!! (Happy Birthday)

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Osso Buco......Mood= Italiano Milanese

If you were in Italy, and in Milan, this is probably the dish you should be ordering. It is a typical dish from Lombardy, where they usually make this with a tomato sauce, although the new more trendy version is white. I prefer the original version. I think it is delicious and filling and very Italian. This is a veal shank and the name comes from the actual look of this. Osso is 'bone', and buco is 'hole.' So thats how simple dishes get their realistic and literal names. I like things like that. No fuss. Just truths.

This dish is supposed to take a couple of hours to cook, to soften the meat, and it is worth the wait. The main thing to do is to season the meat and brown it and make a delicious sauce to accompany it. It is usually eaten with saffron risotto, but i made this with just plain basmati rice, because i found the risotto to be a little heavy. So you can do it either way.

I love the marrow part which some people find a little queasy. But i think you have to try everything before you say NO. I made this for the first time for my husband and was worried that he might not like it. But he massacred the dish. He loved it considering he doesnt like slippery things. And i was super happy because this means i am doing something right...  :) I make this for my clients all the time, and have not done so for quite sometime as i think personally it is a winter dish. But if you dont try it now, you can do so any time, as it will still taste the same... DELICIOUS.

Recipe:

4 ossobuco

7 Tomatoes

2 Onions

4 cloves of Garlic

Fresh Thyme

Veal stock (or chicken stock)

Flour

Salt

Pepper

Orange Zest

Tomato Puree

Method:

• Flour and salt and Pepper your Osso Buco and heat it in a pan to brown the meat. When it has browned, remove from the pan and add your onions and garlic. 

• Then add the tomatoes that have been chopped. And a squeeze of tomato puree. Add the stock when everything has softened. 

• The stock should be enough to cover the ossobuco. 

• Add the Fresh Thyme stems, and the orange zest.
  

• Place the browned ossobuco into the pan and let it simmer for about 45 minutes.
  

• Check and top up with more stock. If you dont have stock, use water. 

• After about 1 hour and 45 minutes it should be ready.

• Have some boiled white rice ready to serve with the Osso Buco.

Buon Appetito!!!!

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