Potatoes and Carrots with Seeds and Fragrant Spices

This was one of the dishes I made for Yentl's Jewish Feast Fiesta, a little video night we held at home with friends. We surprised each other with all the offering on the night!

6 medium carrots (about 1 pound)

1 large or 3 medium potatoes (about 1 pound)

1/3 cup Biblical Butter, or safflower or canola oil

1 tablespoon freshly grated, peeled gingerroot, or 1/4 teaspoon ground ginger

4 to 6 garlic cloves, minced or pressed

4 teaspoons each poppy seeds, sesame seeds, and coriander seeds

2 teaspoons each turmeric and cumin

1 teaspoon chili powder or sweet paprika

1 1/2 to 2 teaspoons salt

1/3 cup boiling water

1 1/2 cups plain yogurt

Freshly chopped cilantro or Italian parsley, for garnish

To prepare the vegetables, top and scrape the carrots clean but do not peel. Halve lengthwise and chop. Scrub the potatoes well, dry (do not peel), and cut into medium dice.

Heat the Biblical Butter or oil in a large skillet with cover on medium heat. Add the vegetables and cook, stirring often, until lightly browned on the edges. Remove from the pan. Set aside.

Add the ginger, garlic, poppy, sesame, and coriander seeds to the pan and cook 1 minute, stirring constantly. Lower heat, and return the vegetables to the pan.

Add turmeric, cumin, chili powder or paprika, salt, and boiling water. Mix gently, cover and cook over low heat until the vegetables are tender, adding additional tablespoons of boiling water if necessary.

Stir in the yogurt and heat, but do not boil. Serve hot, garnished with cilantro or parsley.

Osso Buco

Another great way of using cheap cuts of meat for beautiful meals. This is fantastic during those cold winter nights, when a little hearty food goes a long way. Serve on a bed of mashed or roast potatoes.

4 thick or 8 smaller slices veal shin
salt
freshly ground black pepper
plain flour
50g butter
2 tablespoons olive oil
1/2 cup dry white wine
250g tomatoes, peeled and roughly chopped or 1 x 400g can peeled, chopped tomato
6 cloves garlic, roughly chopped
2 cups Veal or Chicken Stock or water
1/2 quantity Gremolata

Roll veal in seasoned flour, then brown in butter and oil in an enamelled cast-iron casserole. Arrange meat in a single layer, with the side that has the most marrow visible uppermost. Pour on wine and allow to bubble up quite strongly. Add tomato, garlic and enough stock to barely cover meat. Put baking paper, cut to fit, on top of liquid to protect meat and delay evaporation.

Cover casserole and simmer for 45 minutes on top of stove (or in an oven set at 160 deg C). Check that meat is still just covered with sauce - if not, add a little more stock or water and replace baking paper. Cook for another 30-45 minutes - by this time the sauce should have reduced and become thick and the meat should be quite tender. If the meat is not ready, cook for a further 15-30 minutes. To reduce the sauce if it is too liquid, remove lid and increase heat for 5-10 minutes.

To serve, transfer meat very carefully to a hot serving dish or individual plates and scatter with gremolata.