face melter

Serves 6

Poppy cooks...

1. Marinate
   500g diced beef with
   1 tablespoon tamari and
   1 tablespoon cornflour, tossing to coat.
   
   
   
2. In a large pot, saute on medium
   onion, diced,
   4 sprigs coriander, chopped,
   2 spring onion, chopped and
   4 garlic cloves, minced in
   olive oil.
   
   
   
3. Add
   60g Malaysian rending curry paste (I use the A1 brand and about 1/4 of a packet) and the marinated beef to the pot and continue to stir to evenly seal the meat.
   
   
   
4. Turn heat to low and continue to simmer with the lid on for 1 hour.
   
   
   
5. The next day bring the pot back to the boil and add
   750g potatoes, chopped,
   3 carrots, chopped,
   250g okra, chopped (or 1 bunch of silverbeet) and
   400ml coconut cream.
   
   
   
6. Turn heat to low and continue to simmer with the lid on for 1 hour.

beef patties - asian style

Poppy cooks...

1. Boil 750g potatoes and mash.
2. Add carrot, grated,
   2 celery sticks, finely diced (or water chestnuts),
   500g beef mince,
   onion, finely diced,
   2 spring onions, thinly sliced,
   2 springs coriander, chopped,
   1 tablespoon cornflour,
   1 teaspoon Celtic sea salt and
   2 eggs.
3. Mix well and press into Pattie shape.
4. You can pan fry or BBQ these.
5. In a wok, stir fry
   2 heads of broccoli, chopped and
   4 cloves garlic, minced.
6. Once the broccoli is a vibrant green, add
   1 tablespoon cornflour mixed with
   1 cup water and a
   1/2 teaspoon of Celtic sea salt.
7. It is ready once the cornflour mixture forms a nice sauce.
8. Serve patties and broccoli on rice and some home-made tomato sauce for the patties.