SLOW COOKER BEEF A LA MODE

• 2 celery sticks, trimmed, chopped

• 2 garlic cloves, crushed

• 1 tsp fennel seeds

• 200g cavalo nero (Tuscan cabbage), stem removed, leaves shredded

• 2 thick slices Italian bread (pane di casa), lightly toasted, torn into chunks

30m prep 4h 55m cook

• Pinch of dried chilli fakes

Ingredients

• 400g can crushed tomatoes

• 400g can Cannellini Beans, drained, rinsed

• 400g piece speck, rind removed, cut into 1cmthick batons

• 1L (4 cups) Massel vegetable liquid stock

4 servings 724 calories

• 40g (1/2cup) fnely grated parmesan, (or vegetarian hard cheese) plus extra shaved, to serve

• 1 lemon, juiced, zested brown. Use tongs to transfer speck to a bowl. Add the beef to the pan and cook for 2 minutes each side or until browned. Add to the bowl.

Ingredients

• 1/4 cup (60ml) lime juice

• 1 1/2 tbsp brown sugar

• 1 tbsp fsh sauce

• 2 tsp lemongrass paste

• 1 tsp sesame oil

• 2 Chicken Breast Fillets, halved crossways

• 2 Lebanese cucumbers, peeled into ribbons

• 1 red capsicum, seeded, thinly sliced

• Bouquet garni (4 fresh or dried bay leaves, 4

• 4 (about 940g) beef cheeks, sinew removed

• Finely chopped continental parsley, to serve

• 1 tbsp olive oil

2 Method Steps

• 12 French shallots, peeled

• 2 large celery sticks, trimmed, fnely chopped

Step 1

• 2 anchovy fllets

• 60ml (1/4 cup) Red Wine Vinegar

• 2 tbsp tomato paste

• 1/4 tsp ground nutmeg

Step 2

Set a 5L slow cooker to Browning. Heat oil. Cook onion, carrot and celery for 5 minutes or until tender. Add garlic, fennel and chilli. Cook for 1 minute. Add tomato, beans, stock and bouquet garni. Season. Change cooker setting to High. Cover. Cook for 3-4 hours or until vegetables are almost tender.

• 500ml (2 cups) beef liquid stock

• 125ml (1/2 cup) red wine

• 4 whole cloves

• 3 bay leaves

• 1 bunch baby carrots, trimmed, peeled

• 1 tbsp butter, at room temperature

• 1 tbsp plain four

• Chopped fresh continental parsley, to serve

• Finely grated lemon rind, to serve

• Creamy mashed potato, to serve

Method

Stir in cavalo nero, bread and parmesan. Cover and cook on High for 30 minutes or until soup has thickened slightly. Stir in lemon juice, to taste. Serve topped with parsley, lemon zest and extra parmesan.

2. Heat the oil in the same pan over mediumhigh heat. Add the shallot, celery and anchovy a nd cook, tossing, for 2-3 minutes or until starting to soften. Add the vinegar and cook, scraping to dislodge any cooked-on bits from the base, for 2 minutes or until vinegar has reduced by half. Add tomato paste and nutmeg and cook, tossing, for 3 minutes. Return speck and beef to the dish. Add the stock, wine, cloves and bay leaves. Bring to a simmer. Transfer to a slow cooker and cook on HIGH for 4 hours (or low for 8 hours) or until beef is tender.

3. Cook the carrots in a saucepan of boiling water for 2-3 minutes or until just tender. Drain and set aside. Combine the butter and four in a bowl.

• 1 red onion, thinly sliced

• 200g Perino tomatoes, halved

• 1 cup coriander leaves

• 1/2 cup mint leaves

• 1/2 cup (70g) peanuts, toasted, coarsely chopped

Method

1. Combine the lime juice, sugar, fsh sauce, lemongrass and oil in a small bowl. Place chicken in a glass or ceramic dish. Pour over 1 tablespoon of the lime juice mixture. Set aside for 10 mins to marinate.

1. Cook the speck in a large saucepan over medium heat, stirring occasionally, for 15-20 minutes or until the fat has rendered and the speck is starting to

4. Use tongs to transfer the meat to a serving dish. Use a slotted spoon to add speck and shallot to the dish. Cover with foil. Gradually whisk butter mixture into stock mixture until well combined. Cover and cook on HIGH for 20 minutes, whisking halfway, or until mixture comes to a simmers and thickens slightly. Stir in carrots.

5. Pour the stock mixture over the meat and shallot. Sprinkle with the parsley and lemon rind, and serve with creamy mashed potato.

2. Heat a barbecue grill or chargrill on mediumhigh. Cook the chicken for 3 mins each side or until cooked through. Transfer the chicken to a plate and set aside for 5 mins to rest.

3. Meanwhile, combine the cucumber, capsicum, onion, tomato, coriander and mint in a large bowl. Drizzle with the remaining lime juice mixture and toss to combine.

4. Thinly slice chicken. Add to the salad and toss to combine. Divide among serving plates. Sprinkle with peanut.