Recipe Instructions

O A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Orange Mango Drink	James and Alastair Concoction.
Concentrated Orange Mango Juice eg Mildura brand 500 ml Dry Ginger Ale eg Schweppes brand 1.25 litre Sprig of mint Tall glass about 300 ml	Add 100 ml Orange Mango undiluted to glass Top up glass with 200 ml Dry Ginger Ale ( 1 part concentrate to 2 parts dry ginger ) Garnish with a sprig of mint Enjoy

Orange and Poppyseed Cake	Alicia and Georgina Favorite
2 Oranges boiled in plenty of water for an hour or so, then puree 190g Unsalted Butter 250g Castor Sugar 6 Eggs 300g cake crumbs, plain, bought or homemade 2 teaspoons baking powder ¼ cup poppyseeds 20cm cake tin.	Cream the butter and sugar until light and add the eggs one at a time, beating well after each addition. Fold in the orange puree followed by the mixed dry ingredients. Line the base of the cake tin with baking paper and grease the sides. Pour in the mixture and bake it at 180°C for 45 min, or until the cake is firm to touch in the centre.
From the Rathdowne Street Food Store Cookbook.

Osso Buco	Popular Italian veal meal, a Milan speciality
4 Veal shanks or knuckles about 750g each 90g Butter 2 Carrots 2 large Onions 3 sticks Celery 2 cloves Garlic Flour Salt Pepper 2 tablespoons Oil 2 x 400g cans whole Tomatoes ½ cup Dry red wine 430g can Beef consommé 1 teaspoon Basil 1 teaspoon Thyme 1 Bay leaf 2.5cm strip Lemon rind 3 tablespoons chopped Parsley	Heat 30g butter in pan. Add peeled and chopped carrots, peeled and finely chopped carrots, finely chopped celery and one clove of garlic. Cook gently until onions are golden brown. Remove from heat. Transfer vegetables to a large ovenproof dish. Ask butcher to cut shanks into 6cm pieces. Coat shanks with flour seasoned with salt and pepper. Heat remaining 60g butter and oil in a large frying pan; add shanks, brown well on all sides. Carefully pack shanks upright on top of the vegetables; to retain marrow in the bones. Push tomatoes with their liquid through a sieve. Drain away all fat from the pan in which the veal was cooked. Add wine and consommé or stock, tomatoes, basil, thyme, bay leaf and lemon rind. Bring sauce to boil, season with salt and pepper. Pour sauce over shanks. Cover casserole, bake in the oven at 180C for 90 minutes or until veal is very tender, stirring occasionally. To serve, sprinkle over the Gremolada, which is the name for the mixture of the raining crushed garlic, parsley and grated lemon rind.
Osso Buco means hollow bones, traditionally served with Risotto Milanese or other Arborio rice dish.