We have come up with a couple of recipes that will help you and the family stay warm as the temperature starts to cool off.
Recipes courtesy of Australian Sweet Potatoes | australiansweetpotatoes.com.au
Sweet potato laksa
Prep time: 15 mins
Cook: 25 mins
- 1 tbs vegetable oil
- 1/2 cup laksa paste
- 3 cups chicken stock
- 3 cups coconut milk
- 800g sweet potato, peeled, cut into 2cm pieces
- 250g dried rice vermicelli or flat rice stick noodles
- 1tbs grated palm sugar or brown sugar
- 1/2 lime, juiced
- 3 tsp fish sauce
- 150g snow peas, shredded
- Sliced green shallots, Thai basil, coriander and fried shallots, to serve
Heat the oil in a wok or large saucepan over high heat. Add the laksa paste, cook stirring for one- minute. Add the stock, coconut milk and sweet potato. Bring to the boil. Reduce heat to medium and boil gently 15 minutes or until sweet potato is tender. Meanwhile, place the noodles in a heatproof bowl. Cover with boiling water. Stand for three minutes or until the noodles have softened slightly. Drain and keep warm. Combine the palm sugar, lime juice and fish sauce and stir into the laksa. Remove from the heat and stir in the snow peas. Divide the noodles between bowls and spoon over the soup. Top with, green shallots, herbs and fried shallots. Serve.
Tip: Laksa paste can vary in flavour from mild to very hot.
Vegetarian Option: Want to turn this into a vegetarian meal, replace the stock with vegetable stock and fish sauce with vegetarian soy.
Slow-cooked massaman beef
Prep: 30 mins
Cook: 3 hrs 45 mins
- 1 1/2 kg beef chuck steak, trimmed, cut into 4cm pieces
- 2 Tbsp olive oil
- 1 large brown onion, ﬁnely chopped
- 1/4 tsp ground cinnamon
- 1/4 cup desiccated coconut
- 1/3 cup (114g can) massaman curry paste
- 400ml can coconut milk
- 1/2 cup beef stock
- 1kg sweet potato, peeled, chopped into 5cm chunks
- 1 Tbsp ﬁsh sauce
- 1 Tbsp lime juice
- 1 Tbsp ﬁnely grated palm sugar or brown sugar
- 3 Tbsp roasted salted peanuts, chopped Steamed jasmine rice, to serve
Preheat oven to 130°C fan forced. Season beef with salt and pepper. Heat 2 teaspoons of oil in an ovenproof casserole dish over a high heat. Add one-third of the beef. Cook, stirring occasionally, for about 3 minutes, or until browned. Remove to a plate. Repeat twice with oil and remaining beef. Reduce heat to medium. Add remaining 2 tsp oil and the onion. Cook, stirring occasionally, for 3 minutes until soft. Add cinnamon, coconut and curry paste. Cook, stirring, for 1 minute. Add the coconut milk and stock. Return the beef and any juices, bring to simmer. Press a piece of baking paper onto the surface and cover with lid. Transfer to the oven. Cook for 2 hours. Stir in the sweet potato. Cover with paper and lid and cook, in oven, a further 1 1/2 hours until sweet potato is tender. Combine ﬁsh sauce, lime juice and sugar and stir into the curry. Scatter over the peanuts. Serve with rice.