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Massaman Curry
Serves 4-6
1kg beef chuck, cut in 2 cm pieces
¼ cup plain flour
¼ cup oil
1 brown onion, chopped
2 cloves garlic, crushed
½ cup massaman curry paste
1 cup beef stock
1 cup water
375mls carnation light and creamy coconut
milk
300g potatoes, peeled, roughly chopped
2 tablespoons fish sauce
2 tablespoons lemon juice
1 tablespoon brown sugar
Salt and pepper, to taste
1. Dust beef with flour.
2. Heat half the oil in large frypan. Cook beef
in batches, until golden. Transfer to slow
cooker.
3. In the same pan add remaining oil, onion
and garlic. Cook until softened, add to slow
cooker.
4. Add remaining ingredients to slow cooker
and stir until well incorporated. Stir.
5. Place lid on pan. Cook on HIGH for 3-4
hours or LOW 6-7 hours. Season with salt
and pepper. Serve with basmati rice, if
desired.
Beef Bolognese
Serves 4-6
2 tablespoons oil
1kg beef mince
1 onion, chopped
8 cloves garlic, crushed
3 x 400g cans chopped tomatoes
2 x 400g cans tomato puree
1 cup tomato paste
¹⁄
³
cup sugar
2 tablespoons dried oregano
1 tablespoon dried basil
2 teaspoons dried marjoram
Salt and pepper, to taste
1. Heat oil in a large frypan over medium
heat. Add mince and cook until golden.
Transfer to slow cooker.
2. Add onion and garlic to the same frypan
and cook until softened. Add to slow
cooker with remaining ingredients. Stir.
3. Place lid on pan. Cook on HIGH for 3-4
hours or LOW for 6-7 hours. Season with
salt and pepper. Serve on pasta, if desired.
Recipes continued
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