Massaman Beef Curry

Massaman Beef Curry

A beautifully rich and fragrant Thai curry with a good kick of chilli.

This version of the classic Massaman curry uses flash fried beef fillet making it the perfect curry to prepare when time is tight!

Massaman Beef Curry
Serves 4

Ingredients:

For the Curry Paste: 4 Cardamom Pods (Seeds Only), 3/4tsp Cumin Seeds, 3 Cloves, 1 Star Anise, 1/4 Cinnamon Stick, 1/2tsp White Peppercorns, 2tbsp Peanuts, 1 1/2tsp Chilli Flakes, 1tbsp Vegetable Oil, 2 Garlic Cloves, 6 Lime Leaves, 20g Galangal/Ginger, 2 Lemongrass Stalks (Core Only), 1tbsp Palm Sugar, 1/2tsp Grated Nutmeg

For the Curry: 350g Beef Fillet (Finely Sliced), 1 Potato (Diced), 2 Onions (Sliced), 2 Hot Red Chillies (Sliced), 300ml Vegetable Stock, 1 Tin Light Coconut Milk, 1 Beef Tomato (Chopped), 6 Lime Leaves, 1tbsp Palm Sugar, 2tbsp Soy Sauce, Juice and Zest 1/2 Lime, 2tbsp Peanuts (Toasted and Chopped), Sea Salt

Method:

1) Make the curry paste by dry roasting the cumin, cloves, star anise, cinnamon, peppercorns and peanuts over a low heat for 2-3 minutes. Transfer to a spice blender/processor and blitz to a fine powder. Add the remaining ingredients and blend to a fine paste. Set aside.

2) Place a large casserole over a medium heat and add a little vegetable oil. Fry the sliced onions in the oil for 5-10 minutes until soft. Add the curry paste and cook for 2 minutes whilst stirring until fragrant. Add the potato, chillies, tomato, stock, coconut milk, lime leaves, palm sugar and soy sauce. Bring to the boil and simmer for around 20 minutes until slightly reduced and the potatoes are cooked through.

3) Place a large frying pan over a high heat. Quickly sear the beef fillet slices for 30 seconds each side and transfer to the curry.

4) Add the lime juice and zest and chopped peanuts to the curry. Season to taste with sea salt.

Enjoy! Best served with jasmine rice.

Carpaccio

Carpaccio

Perhaps my favourite way to start a meal – Carpaccio is super simple to prepare and is always sure to impress.

Beef fillet is seared then sliced thin and served with crispy capers, parsnip crisps, crisp parmesan and high quality extra virgin olive oil.

Carpaccio
Serves 4

Ingredients: 300g Beef Fillet (Fully Trimmed), 1tbsp Capers, 1 Parsnip, 75g Parmesan (Grated), Maldon Sea Salt, Cracked Black Pepper, High Quality Extra Virgin Olive Oil

Method:

1) Place a frying pan over a high heat and coat with a little olive oil. Season the fillet generously with cracked black pepper and sear for 30 seconds each side in the frying pan to achieve a thin crust. Set aside to cool then transfer to the fridge for at least 2 hours to firm up.

2) Meanwhile make the crisp parmesan. Preheat your oven to 190c. Sprinkle the grated parmesan over a non-stick baking mat on a baking tray and transfer to the oven. Bake for around 5 minutes or until the parmesan has melted and turns slightly golden. Remove from the oven when ready, allow to cool then break up into small pieces. Set aside.

3) Make the crisp capers by deep frying in hot oil (190c) for 20-30 seconds until crisp – remove and drain. Make the parsnip crisps by peeling the parsnip and quartering lengthways. Cut strips from the parsnip with a vegetable peeler and fry in hot oil (190c) for 1-2 minutes until crisp and golden – remove and drain. Set the capers and parsnip aside.

4) When firmed up, slice the beef thinly with a sharp knife. Arrange on plates and top with the capers, parmesan and parsnip crisps. Sprinkle the plate with a good amount of sea salt and drizzle with a good amount of strong extra-virgin olive oil.

Enjoy!

Shaking Beef

Shaking Beef

After eating shaking beef (or weeping tiger) at countless restaurants it has been on my ‘must cook’ list for some considerable time.

Fillet steak is marinaded in a super-savoury mix of oyster sauce, soy sauce, sesame oil and lime juice before being charred on the grill and served with a super hot chilli sauce.

Best served with jasmine rice and a large glass of water!

Shaking Beef
Serves 2

Ingredients:

For the Beef: 2 x 8oz Fillet Steaks (Fully Trimmed), 3tbsp Oyster Sauce, 2tbsp Sesame Oil, 3tbsp Light Soy Sauce, Juice and Zest 1 Lime, 2tsp Chilli Flakes, 1 Garlic Clove (Crushed)

For the Sauce: 50g Caster Sugar, 3tbsp Rice Wine Vinegar, 4tbsp Water, 3 Hot Red Chillies (Sliced)

Method:

1) Combine the oyster sauce, sesame oil, soy sauce, chilli flakes, garlic and lime juice in a bowl. Add the fillet steaks and cover in the marinade. Marinade in the fridge for at least 3 hours or preferably overnight.

2) To prepare the sauce, combine the sugar and vinegar in a saucepan with the water and bring to the boil over a low heat to dissolve the sugar. Remove from the heat and add the chillies – allow to cool. This can be kept at room temperature until ready to serve.

3) Remove the steaks from the marinade and sear on a griddle over a high heat. Baste occasionally with the excess marinade towards the end of cooking. Sear for around 3 minutes each side or until cooked to your liking. Once cooked, remove from the heat, cover and allow to rest for 10 minutes.

4) To serve, slice the steak and top with some of the sliced chilli from the sauce. Serve the extra sauce on the side with some jasmine rice.

Enjoy!

Pork with Pineapple, Lime and Chilli Sauce

Pork with Pineapple, Lime and Chilli Sauce

Forget Chinese takeaway – this is real sweet and sour pork! The usual glutinous and sickly sweet sauce is replaced by one which is spicy and vibrant with a big kick of fresh lime.

Pork fillet is rolled in a blend of crushed peanuts and Chinese five spice before being roasted in the oven. The nuts offer great texture whilst the anise note of the five spice works perfectly with the sweet and sour sauce.

This dish is great paired with egg fried rice and steamed pak choi.

Pork with Pineapple, Lime and Chilli Sauce
Serves 4

Ingredients:

For the Pork: 2 Pork Fillets (Fully Trimmed), 75g Plain Peanuts, 3tsp Chinese Five Spice, 1tsp Sea Salt, 2tbsp Groundnut Oil

For the Sauce: 260g Tinned Pineapple (And Juice), 75ml Fresh Pineapple Juice, 2tbsp Dry Sherry, 1tbsp Soy Sauce, 3 Limes (Juice and Zest), 1/2tsp White Pepper, 1 Red Chilli (Sliced), 2tsp Cornflour (Mixed with Water)

Method:

1) Pre heat the oven to 200C. Crush the peanuts together with the five spice and salt in a food processor to a fine crumb. Roll the pork fillets in the crumb – ensuring they are well covered.

2) Place a large frying pan over a high heat. Fry the pork fillets in the groundnut oil for 2-3 minutes each side until sealed (ensure the nuts do not burn). Transfer the pork to the oven and cook for around 25 minutes or until cooked to your liking.

3) Meanwhile make the sauce. Place all of the ingredients except the chilli and cornflour in a blender and blend until smooth. Pass through a sieve into a saucepan and place over a medium heat. Allow the mixture to boil for 5 minutes before adding the sliced chilli. Slowly thicken with cornflour whilst over a low heat until the sauce reaches the desired consistency. Check the seasoning (white pepper and soy sauce) and keep warm.

4) When the pork is cooked, remove from the oven and allow to rest for 10 minutes. Slice the pork and serve with a generous amount of sauce.

Enjoy!