liquid ASSETS
Made with quality ingredients such as free-range chicken, Australian vegetables, grass-fed beef and sustainable fish, Campbell’s new range of premium stocks was created with Manu Feildel to add a chef’s touch to special-occasion meals.
LAMB SHANK ORECCHIETTE WITH ROSEMARY & PARMESAN CRUMB SERVES 4-6
2 tbs extra virgin olive oil 4 x 300g lamb shanks 2 leeks, sliced 2 garlic cloves, chopped 1/4 cup (55g) tomato paste 2 x 500ml Campbell’s Premium Grass Fed Beef Stock 1 rosemary sprig 500g orecchiette pasta 1 cup (60g) sourdough bread crumbs 2 tbs baby salted capers, rinsed 1/4 cup rosemary leaves 1/4 cup (25g) finely grated parmesan
Preheat oven to 180°C. Heat 1 tbs oil in a large flameproof casserole over mediumhigh heat. Add the lamb shanks and cook, turning, for 6 minutes or until well browned. Remove from pan and set aside. Add leek and garlic, and cook for 1 minute. Add tomato paste and cook for 1 minute. Add stock and rosemary, bring to the boil, and return lamb to pan. Season. Cover with a lid and roast for 2 hours or until tender. Transfer lamb to a chopping board, remove bones and shred meat with 2 forks. Return shredded meat to 2 cups of sauce and set aside.
Meanwhile, cook pasta in a saucepan of boiling, salted water according to packet instructions until al dente. Drain. Add pasta to the lamb and stir to combine.
Place sourdough, capers, rosemary, parmesan and remaining 1 tbs oil on a baking tray lined with baking paper and toss to combine. Place in the oven and roast for 10 minutes or until crisp and golden.
Serve the pasta with the rosemary, caper and parmesan crumb.
BRAISED BEEF RIBS WITH CREAMY POLENTA AND GREMOLATA SERVES 4
1 tbs extra virgin olive oil 4 (1.5kg total) beef short ribs, cut into individual ribs 1 cup (180g) caramelised onion 2 garlic cloves, chopped 1 bay leaf sprig 1/ 2 cup (125ml) red wine 2 x 500ml Campbell’s Premium Grass Fed Beef Stock 4 cups (1L) milk 1 cup (200g) polenta 1/ 2 cup (125ml) single cream
GREMOLATA 1/ 2 cup (15g) chopped flat-leaf parsley Finely grated zest of 1 lemon 1 garlic clove, finely chopped
Preheat oven to 180°C. Heat oil in a large flameproof casserole over medium-high heat. Add the ribs and cook, turning, for 10 minutes or until well browned. Remove from pan and set aside.
Wipe out the pan with paper towel. Reduce heat to medium. Add caramelised onion, garlic and bay leaf, and cook, stirring, for 1 minute. Add the wine and cook, stirring, for a further 1 minute. Add stock and bring to the boil, then return ribs to pan. Cover with a lid and roast, basting every 30 minutes, for 2 hours 30 minutes or until ribs are tender and sauce is reduced and sticky.
Meanwhile, place milk in a saucepan over high heat and bring to the boil. Gradually whisk in polenta and cook, whisking constantly, until mixture begins to thicken. Reduce heat to low and cook, stirring regularly with a wooden spoon, for 10 minutes or until polenta is thick. Add cream and stir to combine. Season and keep warm.
To make the gremolata, combine all ingredients in a bowl. Spoon the polenta into shallow bowls. Top with ribs and sauce, and serve sprinkled with gremolata.
GARLIC & POTATO SOUP WITH MOZZARELLA & MUSTARD TOASTS SERVES 4
3 garlic bulbs 750g (3 medium) potatoes, peeled, cut into 3cm pieces 1 onion, thinly sliced 2 bay leaves 2 x 500ml Campbell’s Premium Australian Vegetable Stock 145ml single cream, plus extra to serve 3/4 cup (90g) grated smoked mozzarella (scamorza) 2 tsp Dijon mustard 8 baguette slices Olive oil, to serve
Preheat oven to 220°C. Wrap each garlic bulb in foil, place on a baking tray and roast for 20 minutes or until tender. Meanwhile, place the potato and onion in a single layer in a roasting pan. Add the bay leaves and stock, and season with salt and freshly ground black pepper. Cover with foil and cook for 30 minutes or until the potato is tender.
Remove bay leaves and discard. Place the potato mixture into a large jug.
Remove garlic cloves from their skins and place in the jug with the potato mixture. Add 1/ 2 cup (125ml) cream and, using a hand stick blender, blend until smooth. Keep warm.
To make the smoked mozzarella and mustard toasts, preheat oven grill to high. Place mozzarella, mustard and remaining 2 tbs cream in a bowl and stir to combine. Spoon mixture onto the baguette slices and place on a baking tray. Place under the grill and cook for 1-2 minutes or until the toasts are golden and bubbling.
Ladle the soup into serving bowls, swirl with extra cream and top with 2 toasts. Drizzle with oil and sprinkle over freshly ground black pepper to serve.
BACON & TARRAGON CHICKEN WITH BARLEY AND MUSHROOMS SERVES 4
2 tbs extra virgin olive oil 1 onion, chopped 500g mixed mushrooms, thinly sliced 6 streaky bacon rashers or flat pancetta, cut into 3cm pieces 1 cup (200g) pearl barley 6 tarragon sprigs 1.5kg whole chicken 1 x 500ml Campbell’s Premium Free Range Chicken Stock, warmed
Preheat oven to 220°C. Heat half the oil in a large frypan over medium heat. Add onion and cook, stirring occasionally, for 5- 6 minutes or until soft. Transfer to a large roasting pan.
Add remaining 1 tbs oil to the frypan and increase the heat to high. In 2 batches, cook the mushrooms, stirring occasionally, for 2-3 minutes or until golden. Transfer to roasting pan and repeat with remaining mushrooms. Cook bacon in same pan for 2 minutes or until golden, then add to roasting pan. Add the barley to roasting pan, season and stir to combine.
Place half the tarragon in the chicken cavity and tie the legs to secure.
Place the chicken on top of barley mixture and pour the stock into base of roasting pan. Season. Cover with foil and roast for 50 minutes. Remove foil and roast for a further 8 minutes, then add the remaining tarragon and roast for a further 2 minutes or until chicken is golden. Rest for 5 minutes before carving. Divide among bowls with barley mixture to serve.
“When you cook with great ingredients, you get great results. It’s why Campbell’s and I created this new stock. Liquid gold.” – Manu Feildel, chef