Recipes


Beef Coconut Cream Curry

Prep time 20 min.

Cooking time 6 hr, 15 min.

Serves 4

Ingredients for Curry

200g red onion, peeled and quartered

4 large cloves garlic, peeled

15g fresh ginger, peeled

½ cup fresh coriander stems and leaves

1 hot chilli, to taste

10g fresh lemongrass, inner stem

2 rounded tsp coriander powder

2 rounded tsp cumin powder

2 tbsp olive oil

1 tbsp sesame oil

1.2kg Norah Brook Beef Silverside Roast, diced 4cm chunks

400ml tin AYAM coconut cream

2 flat tsp honey (or rice malt syrup)

4 tsp fish sauce

8 kaffir lime leaves salt

80g dry roasted peanuts, roughly chopped

Ingredients for Cucumber Salad 400g cucumber, thinly sliced

1 tsp brown sugar

1 tsp fish sauce

¼ cup fresh coriander leaves, roughly chopped

½ large lime, juice

Serving Suggestion

Serve curry with rice and cucumber salad. Garnish with peanuts.

Method

  1. Use a food processor to mince red onions, garlic, ginger, fresh coriander, chilli and lemongrass. (If you don't have a food processor, finely chop ingredients then mash with a mortar and pestle). Stir in coriander and cumin powder.
  2. Heat a large pan and add olive oil. Gently fry the mixture on a low heat for about 8 minutes until it has softened and become aromatic, add more oil if needed.
  3. Add sesame oil and increase the heat to medium. Add the beef and coat it in the mixture, quickly brown each side of the meat.
  4. Tip all the pan ingredients into the slow cooker. Set on high temperature.
  5. Using the same pan, pour in the coconut cream then add 200ml of water.
  6. Stir in honey and fish sauce. Add kaffir lime leaves and salt. Heat until the ingredients are hot then pour it into slow cooker. Stir ingredients then put the lid on.
  7. Cook for 4 hours until the meat starts to soften.
  8. Take the lid off and cook for another 2 hours to allow the liquid to reduce.
  9. Prepare rice, cucumber salad and garnish half an hour before the slow cooker is done.
  10. To make the cucumber salad, simply mix all the ingredients together in a small bowl.
  11. Serve curry with rice and cucumber salad. Garnish with peanuts.


Slow Cooked Osso Buco

Prep time 20 min.

Cooking time 4.5 hr.

Serves 4.

Ingredients

2 tbsp olive oil

1.2kg Norah Brook Beef Osso Buco salt and cracked pepper

200g brown onion, finely diced

150g carrot, finely diced

250g fresh fennel bulb (or celery), finely diced

2 large sprigs rosemary

2 heaped tosp tomato paste

½ cup dry red wine

500ml beef stock liquid

2 heaped tosp cornflour

Serving Suggestion

Serve osso buco with a side dish of polenta, mashed potatoes or pasta.

Method

  1. Heat 1 tbsp of oil in a large pan. Once the pan is hot, add the osso buco and quickly sear both sides for a couple of minutes until it is nicely browned. Season with salt and pepper. Place the osso buco into a slow cooker and turn the temperature to high.
  2. In the same pan, heat 1 tbsp of oil then quickly sauté onion, carrot, fennel and garlic for 3-4 minutes until slightly softened. Add the parsley and whole sprigs of rosemary.
    Stir in tomato paste, red wine and beef stock liquid. Heat until it starts to bubble then pour all the ingredients into the slow cooker over the osso buco.
  3. Put the lid on the slow cooker and leave it to cook for 4 hours until the meat is falling off the bone.
  4. Mix cornflour in a small amount of cold water to make a thin paste, then stir it into the slow cooker. Put the lid back on and cook for another 15 min until the sauce thickens.
    In the meantime, prepare your side dish.
  5. Serve osso buco with your side dish of your choice.


Steak and Mushroom Pie

Prep time 20 min.

Cooking time 6 hr, 45 min.

Serves 6

Ingredients

1.5kg Norah Brook Beef Topside Roast, diced 3cm chunks

200g brown onions, diced

4 cloves garlic, finely chopped

200g mushrooms, sliced

2 tsp beef stock powder

60g tomato paste

½ cup dry red wine

3 tbsp Worcestershire sauce

250ml hot water

2 large rosemary sprigs, whole salt and pepper

2 heaped tbsp cornflour

1 sheet 25cm x 25cm all-butter puff pastry, thawed and cold

1 egg, whisked (egg wash)

Method

  1. Place beef, onions, garlic and mushrooms in a slow cooker. Mix stock powder, tomato paste, wine and Worcestershire sauce in a jug of hot water then pour it into the slow cooker. Drop in the sprigs of rosemary and season with salt and pepper. Stir all the ingredients together.
  2. Put the lid on the slow cooker and cook for 4 hours. Take the lid off and cook for a further 2 hours until the meat falls apart and the liquid reduces.
  3. Remove the rosemary sprigs. Mix cornflour in a small amount of cold water to make a thin paste, then stir it into the slow cooker. Put the lid back on and cook for a final 30 minutes until the sauce thickens. Preheat the oven to 200°C
  4. Transfer the contents of the slow cooker into a square baking dish of similar size to the pastry and deep enough to hold all the contents, approximately 23cm x 23cm x 5cm.
  5. Use 2 forks to break apart any oversized beef pieces to suit your texture preference.
  6. Place the pastry on top of the filled baking dish. Gently scrunch the edges of the pastry if necessary to fit the dish.
  7. Use a pastry brush to brush the egg wash over the pastry.
  8. Cut a few 1cm slits in the middle of the pastry with a sharp knife so hot air can escape the pie whilst in the oven. Place the baking dish in the oven for 15 min or until the pastry is golden. Serve while hot.