Chasseur d'Épices Philippe de Vienne

Satay Spices

 Osso Bucco with peas

Ingredients

  • 4 slices of veal shank
  • 2 tbsp Satay Spices, ground
  • 2 tbsp flour
  • 4 tbsp olive oil
  • 3 Spanish onions, quartered
  • 20 rehydrated shiitake mushrooms
  • 2 tbsp ginger, chopped
  • 2 tbsp sage
  • 1 tbsp dark soya sauce
  • ¼ cup Madeira or sherry or white wine
  • 1¼ cups of canned tomatoes
  • 2 cups of shelled peas
  • 1tsp grated lemon zest

Preparation

  1. Season the shanks with the spices then flour both sides.
  2. Heat a frying pan on medium heat and brown the shanks in the oil (3–4 minutes per side).
  3. Remove the shanks and place in a roasting pan.
  4. Brown the quartered onions, add them to the roasting pan with the veal and place in the oven at 400ºF (200ºC) for 30 minutes.
  5. At this point prepare the sauce. Discard the shiitake tails and sauté the caps in a pan (1–2 minutes per side). Add the ginger, sage, soya sauce and Madeira, cook for 2 minutes more, then add the tomatoes and ½ a cup of water.
  6. Let simmer on low heat for 5 minutes, then set aside.
  7. Pour the sauce over the shanks after they have baked for 30 minutes and cover with aluminum foil. Lower the heat to 325ºF (160ºC) and braise until tender (1–1½ hours).
  8. Add the peas and lemon zest to the roasting pan and mix well. Re-cover and cook 15 minutes more.
  9. Remove from the oven and let rest for 30 minutes before serving.
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 Pork and peanut chow mein

Ingredients

  • 1 package (½ lb) chow mein noodles
  • 5 oz pork shoulder or filet
  • ½ cup whole, shelled peanuts
  • ½ cup vegetable oil
  • 2 garlic cloves, chopped
  • 4 shallots, chopped
  • 2 tbsp nam prik*
  • 2 hot chilies, finely chopped
  • 1 tbsp Satay Spices, ground
  • 1 tomato, chopped
  • 1 tbsp brown sugar
  • 2 tbsp soya sauce
  • 1 bunch garlic chives or green onions

*Thai soy, chili, shrimp paste or substitute 1 tbsp fish sauce.

Preparation

  1. Cook the noodles for 2 minutes in boiling salted water. Drain and rinse in cold water. Set aside.
  2. Cut the pork into short, thin strips (julienne) and set aside.
  3. Heat the oil in a wok on medium heat and fry the peanuts until brown (1–2 minutes). Remove with a slotted spoon and reserve the oil.
  4. Once cooled, chop the peanuts coarsely and set aside.
  5. Heat the wok with half of the reserved oil, add the garlic, shallots, nam prik, chilies and spices. Cook on high heat for 1 minute.
  6. Add the pork and sauté for 1 minute. Then incorporate the tomatoes, sugar and soya sauce. Cook for 1 or 2 more minutes.
  7. Add the cooked noodles, and stir-fry for 2 more minutes.
  8. Cut the garlic chives into 1-inch sections, add them to the wok along with the peanuts. Mix well and serve immediately.
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 Braised oxtail Javanese style

Ingredients

  • 1 large onion, sliced
  • 3 tbsp vegetable oil
  • 2 lb oxtail, sliced
  • 2½ tbsp Satay Spices, ground
  • 2 tbsp chopped ginger
  • ½ nutmeg, grated
  • 2 tsp salt
  • 4 tbsp Ketjap Manis* or dark soya sauce
  • 2½ oz palm sugar or brown sugar
  • 1-inch piece of galanga (optional)
  • 1 tbsp rice vinegar

*Sweet Indonesian soy sauce

Preparation

  1. Sauté the onion in the oil on medium heat for 2 minutes.
  2. Add the oxtail and spices and brown lightly (4–5 minutes).
  3. Add the remaining ingredients and add enough water to barely submerge.
  4. Bring to a boil, cover and continue cooking on low heat until the meat is tender (2–3 hours). Add more boiling water if the sauce begins to dry.
  5. Let rest for 30 minutes before serving. This dish is even better when reheated the next day.
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