slow cooked beef cheeks

Serves 4

This recipe is best prepared the day before you intend to serve it!

Poppy cooks…

1.  24 hours before cooking, in a large pot combine
   4 beef cheeks,
   knob ginger, grated,
   4 spring onions, finely chopped,
   5 cloves garlic, minced,
   red chilli, finely chopped,
   1 teaspoon chinese five spice,
   2 teaspoons coconut sugar,
   1/3 cup rice wine,
   1/4 cup tamari sauce,
   1/2 cup filtered water, place the lid on the pot and leave to marinade in the fridge.
   
   
2. The next day, pour over
   1 cup beef stock and place on low heat for 4 hours or until the beef cheeks are tender and all the fat is rendered.
   
   
3. While the beef cheeks are cooking, in a rice cooker cook
   2 cups jasmine rice with
   bunch of pak choy, chopped or any other asian greens in the steamer insert.

asian style salmon

Serves 2

A super easy Asian dish that you can easily multiply depending on how many serves you want to make. 

Poppy cooks…

1. Line a baking dish with foil and place
   2 salmon fillets, skin side down, in the baking dish.
   
   
2. Cover the fish with
   2 spring onions, diagonally sliced,
   1 red chilli, deseeded and finely sliced,
   2 garlic cloves, minced,
   knob of ginger, minced, and
   2 teaspoons sesame seeds.
   
   
3. Pour juice of
   1/4 lime,
   1.5 tablespoons tamari sauce and
   1 tablespoon coconut amino sauce over the ingredients.
   
   
4. Cover and bake in a 180˚C oven for 25 minutes.
   
   
5. While the fish is in the oven cook
   1 cup jasmine rice in a rice cooker, with a bunch of
   asian greens, chopped in the steamer tray.
   
   
6. Plate up rice, followed by greens, place salmon fillet on top, drizzle remaining sauce over the whole dish and garnish with fresh
   coriander.