Beef Massaman Curry

I love making Curry pastes from scratch. It makes the whole house smell amazing and is very rewarding!

 



 

 


500Gm Beef Cubes
2 TBSP Cornflour
1 Red Onion
2 Spring Onion stalks
2 Cloves of Garlic
1 TBSP Lemongrass paste (or a couple of stalks)
1 Thumb-size piece of Ginger
1 bunch of Coriander (stalks and roots chopped finely, leaves roughly chopped and set aside for later)
1-2 Long Red Chilli's (depending on how hot you like it, some chopped and reserved for garnish)
1/2 tsp Ground Coriander, Cinnamon and Cumin
2 tsp Soy Sauce, Sugar and Fish Sauce
2 Limes (1 juiced and 1 cut into wedges for garnish)
4-5 medium sized potatoes, cut into large chunks
400ml can coconut milk
3 TBSP Sweet Chilli Sauce
2.5 cups Beef stock
Salt and pepper to taste

Toss the beef in the flour and set aside.

Combine the red onion, spring onions, garlic, lemongrass, ginger, coriander root and stems, chilli, spices, soy sauce, fish sauce, sweet chilli sauce, sugar and lime in a food processor or mortar and pestle and process until a paste is formed.

 

 

 Fry off the beef in batches in some oil until browned and set aside. Then fry off paste in some more oil for a few minutes. Add the stock, coconut milk, beef and potatoes and mix until combined. Simmer on very low, covered for 6-8 hours. You could transfer to a slow cooker or cook covered in a low oven too.

Serve with steamed rice and garnish with leftover coriander leaves, chopped chilli and a wedge of lime.

Serves 4-6



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Beef, Guinness & Mushroom Stew

 

Oil
1 Onion, sliced thinly
2 garlic cloves, crushed
500gm Mushrooms, Sliced
500gm cubed beef
2 TBSP Plain Flour
1 carrot, sliced thinly
1 large celery stick, sliced thinly
400ml Guinness (I used Guinness Draft brand, comes in a 440ml can)
2 cups Beef stock
salt & pepper to taste
Handful of frozen peas

Toss beef in flour until coated and fry in batches until browned slightly, set aside. Add more oil and lightly fry the onions, carrots, celery, mushrooms, garlic for about 2 mins. Add beef and guinness and allow to come to a simmer then add the stock and salt and pepper. Cover with a lid and simmer on low for 3-4 hours, stirring occasionally. Throw the peas in at the last 15 minutes.

Serve with Mashed potato, or spoon into pie dishes and cover with puff pastry.

You can also put this in a low oven (160C) in a casserole dish for the same time or throw all ingredients into the slow cooker for 6-8 hours, just reduce the stock to 1 cup.

Great for a St. Patricks Day dinner!

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Creamy Tomato Tuna Pasta Bake

Quick and Easy. Topped with lots of cheese, perfect for cold nights!

3 Cups Milk
1 tsp garlic powder
4 TBSP cornflour dissolved in 4 TBSP water
3 cups grated tasty cheese
700ml jar tomato passata
1 large tin of drained tuna
1 cup frozen peas or corn (or both)
4 cups cooked pasta

Preheat oven to 200C.

Bring milk and garlic powder almost to the boil, stir in cornflour mixture and whisk until thickened. Add 1 cup of the cheese.

Mix in 1/2 of the jar of passata, tuna, pasta, peas/corn and pour into a casserole dish.

Top with cheese and bake uncovered for 40 mins or until hot.

Serves 4-6

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