Feed the whole family with dishes you know they’ll love! With food writer, Libby Kimber.
Slow cooked massaman beef
Recipe courtesy of Australian Sweet Potatoes | australiansweetpotatoes.com.au
Serves: 6
Prep: 30 mins
Cook: 3 hrs 45 mins
- 1 and a 1/2 kg beef chuck steak, trimmed, cut into 4cm pieces
- 2 Tbsp olive oil
- 1 large brown onion, finely chopped
- 1/4 tsp ground cinnamon
- 1/4 cup desiccated coconut
- 1/3 cup (114g can) massaman curry paste
- 400ml can coconut milk
- 1/2 cup beef stock
- 1kg sweet potato, peeled, chopped into 5cm chunks
- 1 Tbsp fish sauce
- 1 Tbsp lime juice
- 1 Tbsp finely grated palm sugar or brown sugar
- 3 Tbsp roasted salted peanuts, chopped
- Steamed jasmine rice, to serve
Preheat oven to 130°C fan forced. Season beef with salt and pepper. Heat 2 teaspoons of oil in an ovenproof casserole dish over a high heat. Add one-third of the beef. Cook, stirring occasionally, for about 3 minutes, or until browned. Remove to a plate. Repeat twice with oil and remaining beef.
Reduce heat to medium. Add remaining 2 tsp oil and the onion. Cook, stirring occasionally, for 3 minutes until soft. Add cinnamon, coconut and curry paste. Cook, stirring, for 1 minute. Add the coconut milk and stock. Return the beef and any juices, bring to simmer. Press a piece of baking paper onto the surface and cover with lid. Transfer to the oven. Cook for 2 hours.
Stir in the sweet potato. Cover with paper and lid and cook, in oven, a further 1 and a 1/2 hours until sweet potato is tender. Combine fish sauce, lime juice and sugar and stir into the curry. Scatter over the peanuts. Serve with rice.
More recipes:
Colourful fish tacos
Image and text from The Visual Guide to Easy Meal Prep by Erin Romeo, photography by Alison Bickel Photography, Race Point Publishing, RRP $29.99.
Serves: 4
Prep: 30 mins
Cook: 15 mins
- 1 Tbsp (15ml) extra-virgin olive oil
- 1/2 tsp smoked or regular paprika
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp Himalayan pink salt (use more or less to taste)
- 1/4 teaspoon cayenne pepper
- 1/4 cup (60ml) fresh lime juice
- 1 pound (454g) tilapia
- 8 corn tortillas
- 1 cup (90g) shredded purple cabbage, for topping
- 1 cup (70g) broccoli slaw, for topping
- Chopped fresh coriander, for topping (optional)
- Avocado aioli, for topping
- Limes wedges, for serving
In a small bowl, whisk together the olive oil, paprika, cumin, chili powder, onion powder, garlic powder, salt, cayenne, and lime juice. Pour the mixture into a large resealable plastic bag.
Add the tilapia to the resealable bag with the mixture, securely seal the bag, and squeeze and shake the bag to coat the fish with the spices. Let the fish marinate in the refrigerator for at least 10 minutes and up to 1 hour.
Preheat the oven to 190°C. Line a large baking sheet with aluminium foil. Place the marinated fish, with the marinade from the bag, onto the prepared baking sheet and bake for 10 minutes, or until the tilapia is fully cooked and easily flakes with a fork. If you would like to add a golden colour to the fish, set it under the broiler for 3 to 4 minutes, until slightly brown.
Remove the pan from the oven and use a fork to break up the fish into bite-size chunks. Set aside.
Equally divide the fish into 4 containers, storing the tortillas, any toppings, and lime wedges in separate containers and/or resealable plastic bags. Store in the refrigerator for up to 4 days. When you are ready to enjoy the tacos, microwave the fish for 30 to 45 seconds and warm the tortillas in a large skillet over high heat. Top with the cabbage, slaw, and coriander (if using), and serve with the lime wedges and avocado aioli.
Avocado aioli
- 2 large ripe avocados
- 2/3 cup (160g) low-fat plain Greek-style yogurt
- 1/2 tsp Himalayan pink salt
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1/2 tsp crushed red pepper flakes
- 1/4 cup (60ml) fresh lime juice
Cut the avocados in half, carefully remove the pits, and use a spoon to scoop out the flesh. Place the flesh into a food processor or blender. Add all the remaining ingredients to the food processor or blender and blend until just smooth.
Equally divide the aioli into 4 to 6 small containers. Store in the refrigerator for up to 3 days.
