Tuesday, September 1, 2009
Spring has sprung
1.5 kg ox tail
4 rasher bacon
2 celery sticks
brown the oxtail peices, set aside.
saute the leek and bacon together and the veges all chopped finely, add oxtails back to the pan. add enough stock to cover, simmer for 2 hours till meat falls off the bone.
remove the ox tails and pull the meat from the bones add back to pan, add some parsley.
small buch of basil
1/4 cup pinenuts
1/4 olive oil (I think, maybe more)
1/4 parmason cheese
whizz together in food processor
swirl a dollop through the soup when serving.
The pesto is a must, it really lifts the soup adding zing to a slow cooked soup.