Cooking With Evermore
Osso Bucco On Creamy Polenta
Peter Hume took some time out of his busy schedule to tell us about the kind of food he ate as child, what likes to eat now and what food he really dislikes.
Evermore are currently preparing for the release of their 5th studio album ‘Follow The Sun’, due for release Friday 12 October.
What were your food influences when you were growing up and what kind of food did you eat at home or with your family?
My parents were ex living-in-the-bush hippies homeschooling us on a 1 acre block full of fruit trees, vegie patches & chickens so we grew up eating beautiful home grown healthy food. I used to get up & put the bread in the oven. Lunches & dinners were cooked, big affairs. Mediterranean, middle eastern food was big. Thats not my ethnic background just culinary. Home made hummus & dukkah were favs.
What dish or cuisine do you most like to eat on tour and why?
Getting food on tour can be a hunter gatherer experience. You drive around going “try that street, I’ve got a feeling about it” & “I dunno, the font on the menu is giving me bad vibes”. You really have to order based on the quality of establishment & geography. Some places your best off going with a parma. Don’t order seafood hundred of kms inland.
What type of food do you hate, and what is the most disgusting thing you’ve ever eaten?
I like weird stuff. I’ve enjoyed Haggis, frogs legs & the like.
Worst food in the world are those premade sandwiches in the plastic containers they sell in airports and supermarkets.
What type of food do you make sure to avoid before a gig or going on stage?
Katz deli in NYC is an institution. Corned beef & matzo ball soup is not something you should have if you’re wanting to move afterwards. I feel like I should have been rolled onto stage.
Imagine for a second you can request anything on your rider at a gig. What food do you put on it?
Crispy battered Whitebait with Aioli. Ruben sandwiches.
What has been your biggest cooking disaster to date?
Can’t think of one atm. My cooking is a huge series of happy accidents. I used to have a habit on turning a pan onto high & then figuring out what I’d cook, pretty much go berserk with knife in hand. Thankfully I still possess all my limbs.
When you tour overseas, what food from home do you miss the most?
Those huge big breakfasts that we do so well. No where else can do poached eggs, sourdough, sautéed mushrooms, bacon & avocado, its a trans Tasman lock up.
Oh and also decent coffee.
This is your last day on earth, what is your final meal?
It would be with Family, be simple and shared. Oh and we wouldn’t have to clean up so I’d use lots of pots:)
I’d have an Osso Buco stew with Olives, Bay leaves, Tomatoes, Red wine, Onion, touch of Chilli, some lemon juice & zest. (Just an idea, Any Osso Buko dish fine)
With creamy soft polenta, made with milk & parmesan & the consistency of porridge.
Fresh crusty sourdough bread (Because we love our carbs), with Garlic & Eggplant dip (which is awesome). & a salad of strawberries, bulgarian feta, rocket, maybe fennel (I cant remember. could), probably a dressing with a touch of honey & lemon.
Mess with this. Its the sort of thing you’d have on a big table with lots of friends. You feel stuffed afterwards, but in a good way.
1/2 cup plain flour
8 (175g each) veal shanks
1/2 cup olive oil
1 brown onion, finely chopped
1 large carrot, peeled, diced
2 celery sticks, diced
2 garlic cloves, crushed
1 cup white wine
400g can diced tomatoes
1/2 cup chicken stock
1 tablespoon thyme leaves
2 dried bay leaves
soft polenta, to serve
Osso Bucco On Creamy Polenta
Preheat oven to 150°C. Sprinkle flour on a plate and season with salt and pepper.
Coat both sides veal in flour, shaking off excess. Heat 2 tablespoons oil in a large, non-stick frying pan over medium-high heat. Cook shanks, in batches, for 2 to 3 minutes each side or until lightly browned. Transfer to a 4-litre capacity ovenproof dish.
Heat remaining 1 tablespoon oil in frying pan over medium heat. Add onion, carrot, celery and garlic. Cook, stirring often, for 7 to 8 minutes or until soft. Increase heat to high. Add wine and cook for 2 minutes. Stir in tomatoes, stock, thyme and bay leaves. Bring to the boil. Pour over veal. Cover and bake for 1 1/2 hours.
Uncover and cook for a further 30 minutes or until veal is very tender and sauce reduces slightly. Remove bay leaves.
Divide polenta between serving bowls. Top each with 2 shanks. Spoon over sauce and serve
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