Serves 4-6
INGREDIENTS
900g/2lb stewing (braising), chuck, shin or blade steak
400g/14oz canned coconut milk
300ml/1/2 pint/1/1/4 cups beef stock

Red curry paste
2 tbsp coriander seeds
1 tsp cumin seeds
6 green cardamom pods, seeds only
1/2 tsp nutmeg powder
1/4 tsp clove powder
tsp cinnamon powder
4 tsp paprika
zest of 1 mandarin orange, finely chopped
4-5 small Fed chillies, seeded and finely chopped
5 tsp sugar
1/2 tsp salt
1 piece lemon grass, 10cm/4in long, shredded
3 cloves garlic, crushed
1 piece galingal or fresh ginger, 2cm/3Ain long, peeled and finely chopped
4 red shallots or 1 medium red onion, finely chopped
1 piece shrimp paste, 2cm/3/4in square
50g/2oz coriander, white root or stem, chopped
2 tbsp vegetable oil
350g/12oz new potatoes, peeled and roughly chopped
350g/12oz pumpkin or winter squash
200g/7oz canned bamboo shoots, sliced
2 tbsp smooth peanut butter
2 tbsp tamarind sauce
juice of 2 limes
1 small bunch coriander, to garnish

Cut the beef into 2.5cm/1 in dice and place in a stainless steel saucepan.

Place the coconut milk in a fine sieve and allow the thin part of the milk to drain into a bowl. Add all the thin and half of the thick part of the

coconut milk to the saucepan. Add the stock, bring to the boil and simmer uncovered for 1 hour. Strain and set aside.

Dry-fry the coriander, cumin seeds cardamom in a wok for 1-2 min Combine with the nutmeg, clove, cinnai paprika and mandarin zest,

and grind. P the chillies with the sugar and salt. Adc chilli paste, lemon grass, garlic, galii shallots and shrimp paste. Add the cork and oil and reduce.

Place a cupful of the cooking liquid in a large wok. Add 2-3 tbsp of the paste. Boil rapidly to reduce the liquid. Add peanut butter and

tamarind sauce. Add beef, potatoes, pumpkin and bamboo shoots and simmer for 20-25 minutes until potatoes the are cooked. Stir in the thick

part of the coconut milk and the lime juice. Return to a gentle simmer. Decorate, and serve with Thai rice.

Serves 4-6
INGREDIENTS
4 X 200g/7oz rump steaks
3 tbsp dark soy sauce
1 tsp chilli sauce
1 clove garlic, crushed
1 tbsp oyster sauce
juice of 1 lime
1 piece fresh ginger, 2.5cm/1 in long, peeled and finely chopped
vegetable oil, for brushing
2 tsp whole black peppercorns
1 tbsp sugar
2 tbsp tamarid sauce
3 tbsp dark soy sauce
1 tbsp oyster sauce

Dipping Sauce
75ml/5 tbsp/1/3 cup beef stock
2 tbsp tomato sauce (ketchup)
1 tsp chilli sauce
juice of 1 lime

Pound and blend all the ingredients together. Pour the marinade over the beef and allow the flavours to mingle for up to 8 hours.

Heat a cast iron grilling plate over a high heat. Scrape the marinade from the meat and reserve. Brush the meat with oil and cook for 2 minutes on each side, or as you prefer.

Place the marinade in a pan, add thel stock, sauces and lime juice and simmer briefly. Serve the steaks and the dipping sauceI separately.

Makes 12 skewers
INGREDIENTS
450g/1 lb sirloin steak, 2cm/3/4 in thick, trimmed
1 tbsp coriander seeds
1 tsp cumin seeds
50g/2oz raw cashew nuts
1 tbsp vegetable oil
2 shallots, or 1 small onion, finely chopped
1 piece fresh ginger, 12mm/1/2in long, finely chopped
1 clove garlic, crushed
2 tbsp tamarind sauce
2 tbsp dark soy sauce
2 tsp sugar
1 tsp rice or white wine vinegar

Hot mango dip
1 ripe mango
1-2 small red chillies, seeded and finely
1 tbsp fish sauce
juice of 1 lime
2 tsp sugar
1/4 tsp salt
2 tbsp freshly-chopped coriander leaves

Slice the beef into long narrow strips and thread, zig-zag, onto 12 bamboo skewers. Lay on a flat plate and set aside.

For the marinade, dry-fry the seeds and nuts in a large wok until evenly brown.
Place in a pestle and mortar with a rough surface and crush finely. Alternatively, blend the spices and nuts in a food processor. Add the

vegetable oil, shallots or onion, ginger, garlic, tamarind and soy sauces, sugar and vinegar. Spread this mixture over the beef and leave to

marinate for up to 8 hours. Cook the beef under a moderate grill (broiler) or over a barbecue for 6—8 minutes, turning to ensure an even colour. Meanwhile, make the mango dip.

Process the mango flesh with the ch fish sauce, lime juice, sugar and salt smooth, then add the coriander.

Makes 20-25
INGREDIENTS
450g/1 lb lean minced (ground) beef or lamb
2 tbsp finely-ground ginger
2 tbsp finely-ground garlic
4 green chillies, finely chopped
1 small onion, finely chopped
1 egg
1/2 tsp turmeric
1 tsp garam masala
50g/2oz coriander leaves, chopped
4-6 mint leaves, chopped, or 1/2 tsp mint
175g/6oz raw potato
salt, to taste
vegetable oil, for deep-frying

Place the first 10 ingredients in a large bowl. Grate the potato into the bowl, and season with salt. Knead together to blend well and form a soft dough.

Shape the mixture into portions the size of golf balls. Leave to rest for about 25 minutes.

In a wok or frying pan, heat the or medium-hot and fry the koftas in sr batches until they are golden brown in cok Drain well and serve hot.

Serves 4

INGREDIENTS
675g/1/1/2 Ib fillet steak (beef tenderloin)
30ml/2 tbsp olive oil
2 small mild red chillies, seeded and sliced
225g/8oz/31/2 cups
shiitake mushrooms, sliced

For the dressing
3 spring onions (scallions), chopped
2 garlic cloves, finely chopped
juice of 1 lime
15-30ml/1-2 tbsp fish or oyster sauce, to taste
5ml/1 tsp soft light brown sugar
30ml/2 tbsp chopped fresh coriander (cilantro)

To serve
1 cos or romaine lettuce, torn into strips
175g/6oz cherry tomatoes, halved
5cm/2in piece cucumber, peeled, halved and thinly sliced
45ml/3 tbsp toasted sesame seeds

Preheat the grill (broiler), then cook the steak for 2-4 minutes on each side depending on how well done you like steak. Leave to cool for at least 15 minutes.

Use a very sharp knife to slice the ! meat as thinly as possible and place the slices in a bowl.

Heat the olive oil in a small frying pan. Add the seeded and sliced red chillies and the sliced mushrooms and cook for 5 minutes,stirring

occasionally. Turn off the heat and add the grilled (broiled) steak slices to the pan, then stir well to coat the slices in the chilli and mushroom mixture.

Stir all the ingredients for the dressing together, then pour it over the meat mixture and toss gently.

Arrange the salad ingredients on a serving plate. Spoon the warm steak mixture into the centre and sprinkle the sesame seeds over, then serve.

Variation

if you can find them, yellow chillies make a colourful addition to this dish. Substitute one for one of the red chillies.

Serves 1

INGREDIENTS

1 sirloin steak, 2.5-4 cm/1-1/1/2 inches thick
about 2 tablespoons olive oil
salt and pepper
salad leaves, to serve

Prepare the barbecue or grill(can be done on either).

Put the steak on the barbecue/grill and cook for 5 minutes, then turn the steak over and sprinkle the cooked side with salt and pepper. Cook

further 5 minutes, turn again and sprinkle the second cooked side with salt and pepper. Cook for 2 minutes.

Remove the steak from the barbecue grill and sprinkle with olive oil. Serve immediately with salad leaves.

SERVES EIGHT TO TEN

INGREDIENTS

45ml/3 tbsp mixed peppercorns
15ml/l tbsp juniper berries
2.75kg/6lb rolled rib of beef
30ml/2 tbsp Dijon mustard
15ml/l tbsp olive oil

For the Yorkshire puddings
150ml/1/1/4 pint/2/3 cup water
150ml/1/4 pint/2/3 cup milk
115g/4oz/ 1 cup plain (all-purpose) flour
pinch of salt
2 eggs, beaten
60ml/4 tbsp lard, melted, or sunflower oil (optional)

For the caramelized shallots
20 shallots
5 garlic cloves, peeled
60ml/4 tbsp light olive oil
15ml/l tbsp caster (superfine) sugar

For the gravy
150ml/1/4 pint/ 2/3 cup red wine
600ml/l pint/ 2 1/2 cups beef stock
salt and ground black pepper

Preheat the oven to 230°C/450°F/ Gas 8. Coarsely crush the peppercorns and juniper berries. Sprinkle half the spices over the meat, then transfer to a roasting pan and roast for 30 minutes.

Reduce the oven temperature to 180°C/350°F/Gas 4. Mix the mustard and oil into the remaining crushed spices and spread the resulting paste over the meat. Roast the meat for a further 1 1/4 hours if you like your meat rare, 1 hour 50 minutes for a medium-rare result or 2 hours 25 minutes for a roast that is medium to well done. Baste the beef frequently during cooking.

Make the Yorkshire puddings as soon as the beef is in the oven. Stir the water into the milk. Sift the flour and salt into a bowl. Make a well in the middle and gradually whisk in the eggs followed by the milk and water to make a smooth batter. Cover and leave to stand for about 1 hour. (The batter can be made well in advance and chilled overnight in the refrigerator if convenient.)

An hour before the beef is due to be ready, mix the shallots and garlic cloves with the light olive oil and spoon into the roasting pan around the beef. After 30 minutes, sprinkle the caster sugar over the shallots and garlic. Stir the shallots and garlic two or three times during cooking.

Transfer the meat to a large serving platter, cover tightly with foil and set aside in a warm place for 20-30 minutes. (This resting time makes carving easier.) Increase the oven temperature to 230°C/450°F/ Gas 8. Divide 60ml/4 tbsp dripping from the meat or the lard or oil, if using, among 10 individual Yorkshire pudding tins (muffin pans) and heat in the oven for 5 minutes.

Spoon the Yorkshire pudding batter into the hot fat in the tins and bake for 20-30 minutes, or until risen, firm and a golden brown colour. The time depends on the size of the tins: larger Yorkshire puddings will take longer than those in smaller tins.

Make the gravy while the Yorkshire puddings are cooking. Simmer the red wine and beef stock together in a pan for about 5 minutes to intensify the flavour of the gravy.

Skim the fat from the meat juices in the roasting pan, then pour in the wine mixture and simmer until the gravy is reduced and thickened slightly to a syrupy consistency. Stir frequently with a wooden spoon to remove all of the roasting residue from the roasting pan. Season to taste.

Serve the beef with the individual Yorkshire puddings, caramelized shallots and gravy. Offer roast potatoes or game chips as accompaniments, along with a selection of lightly cooked, seasonal vegetables.

COOK’S TIP
If you prefer to cook beef on the bone, buy a 3.6kg/8lb forerib. Trim off the excess fat, sprinkle over the spices, then follow the instructions in steps 1 and 2. Roast at the lower temperature for 2 hours for rare beef, 2 1/2 hours for medium rare, and 3 hours for well done.