Smoky chilli beef and pumpkin adobo

Heat the oven to 180C.

Season the meat then brown in batches in the oil in a casserole pan. Remove and set aside.  Gently fry the onion until softened, add the garlic and then the spices, bay, tomato puree and sugar. Mix well then add the meat back to the pan. Add the tinned tomatoes, lager and just enough beef stock to cover. Season.

Cover, bring to the boil then transfer to the oven for 2 hours adding the pumpkin half way through. Check seasoning and serve with the accompaniments.

Suggested wine: Californian Shiraz.

Sirloin of beef with pak choy, soy and ginger

On a very hot griddle pan, cook your seasoned steaks to your liking. Place on a plate and while still hot, douse the steaks with soy and sprinkle with the garlic, ginger, chilli, lime juice and olive oil. Allow to rest.

Cook your greens in salted water until tender.  When the greens are cooked, simply divide them on to 2 plates, slice the steaks thinly across the grain, place on top of the greens and drizzle with any of the sauce left on the plate.

Serve with rice or noodles

Mussaman Curry of Beef

Serves 2

Cooking time 2 hours

Ingredients

Paste:
3-5 dried long red chillies, deseeded, soaked and drained
large pinch of salt
1/2 cup grated coconut
1/4 cup peanuts
7 cardamom pods
3 bay leaves, roasted and ground
5 cloves, roasted and ground

Curry:
500g beef (shin or flank)
4 cups coconut cream (or coconut milk)
3 tbsp shredded ginger
1/4 cup roasted peanuts
2cm piece cassia bark (you could substitute a piece of cinnamon)
3 tbsp palm sugar
2 tbsp fish sauce

4 tbsp tamarind water

First make the paste. Dry fry the coconut, peanuts, cardamom pods, bay leaves and cloves for a few minutes. Pick the black seeds out of the cardamom pods and discard the green husks. Then pound all paste ingredients together using pestle or mortar or a food processor.
Cut the beef into large cubes.

Bring coconut cream or milk to the boil in a pan, add beef and simmer, stirring occasionally for 2 hours or until tender (you may need to add a little water during cooking if the coconut cream reduces too much. Using a slotted spoon remove the beef from the coconut liquid. Pour the coconut liquid into a jug and set aside.

Return the beef to the pan and add the paste to beef in the pan along with ginger, peanuts and cassia bark/cinnamon. Fry over a low heat, stirring regularly for a few minutes until fragrant. Add reserved coconut liquid to the pan, season with sugar, fish sauce and tamarind water and bring to the boil. Simmer for another 10-15 minutes and then check the seasoning and adjust if necessary.
The curry should taste equally sweet, sour and salty.