Red Cooked Beef

Ingredients:

>2 lbs (1kg) round beef
>1Table Spoon oil
>1-1/4 cups soy sauce
>2 Table Spoon Chinese wine or dry sherry
>1 clove garlic
>2 Table Spoon ginger, grated1 star anise
>2 Table Spoon brown sugar
>Water

Preparation

Brown meat in oil to seal
Place meat in a saucepan; add remaining ingredients and enough water to cover.
Bring to a boil; simmer very slowly for about 1-1/2 hours until the meat is tender. Allow the meat to cool in the liquid.
Remove meat, cover with a plate, weight down and chill. Reserve strained liquid for future use to enrich stocks.
Carve into very thin slices and serve as part of an hour’s d’oeuver with Chinese sauces and dips.

Chicken and Potato Curry

Ingredients

3 Table Spoon Curry powder
1/2 Table Spoon Curry Paste
2 Table Spoon Ground Cumin
4 Table Spoon tomato puree
2 Table Spoon dry white Wine
250mls chicken stock
2 Table Spoon Mango Chutney
1 clove garlic crushed
2 onions cut into eighths
10 new baby potatoes halved
1 Table Spoon finely chopped fresh coriander
2 chicken breast fillets cut into 2cm cubes
440g canned tomatoes untrained and mashed


Chicken and Potato Curry Method

Steam potatoes until just tender then set aside to cool. In a large saucepan place the onions, garlic, curry paste and 1 tablespoon of juice from the tomatoes and cook for 2 minutes or until onion is soft. In a bowl combine the tomatoes, stock, wine, chutney, curry powder, cumin and tomato puree then stir into the onion mixture and cook over medium heat for 3 minutes. Add the chicken and potatoes and cook over low heat for 5 minutes or until chicken is tender. Serve the Chicken and Potato Curry over a bed of rice and sprinkled with coriander.

Pan-Sauted Salmon with Spinach

Ingredients:

2 7-oz. skinless salmon fillets
Butter 2 Table spoon
Shallots 3
Fresh tarragon 1 1/2 Table spoon
3 oz. baby spinach leaves
White wine 1/3 cup
Milk 1/4 cup
Salt and pepper to taste

Preparation:

Season salmon with salt and pepper to taste.

In a skillet, heat 1 Tbsp butter over medium-high heat. Add salmon. Cook until opaque in the middle. Remove from heat.

Slice shallots. Mince tarragon.

Melt 1/2 Tbsp butter in skillet. Add half of the shallots and 3/4 Tbsp tarragon. Saute briefly. Increase heat to high, add half of spinach, and toss 30 seconds. Add remaining spinach, toss. Cook until just wilted. Make a bed of spinach on the serving platter. Lay the salmon on top of the spinach. Keep warm while finishing the sauce.

Melt 1/2 Tbsp butter in skillet over medium high heat. Add remaining shallots and tarragon. Saute until slightly softened. Add wine and milk. Bring to a boil.

Simmer until thickened. Correct seasonings with salt and pepper. Pour over salmon and spinach.