Tag Archives: Beef

Beef Satay with Hot Mango Dipping Sauce

Beef Satay with Hot Mango Dip


strips of sirloin steak

For the Marinade

1 Tbsp coriander seeds

1 tsp cumin seeds

1/3 cup cashew nuts

1 Tbsp Vegetable Oil

2 shallots or 1 small onion, finely chopped

1 cm piece of fresh root ginger, peeled and finely chopped

1 garlic clove, crushed

2 Tbsp tamarind sauce

2 Tbsp dark soy sauce

2 tsp sugar

1 tsp rice wine or white wine vinegar

For the Mango dip

1 ripe mango

1-2 small red chillies, seeded and finely chopped

1 Tbsp fish sauce

Juice of 1 lime

2 tsp sugar

¼ tsp salt

2 Tbsp chopped coriander


Soak 12 bamboo skewers in water for 30 minutes.  Thread beef strips onto skewers.  Place on a flat plate and set aside.

To make marinade, dry roast the coriander, cumin seeds and cashews until evenly brown.  Transfer to a mortar with a rough surface and crush finely with a pestle.  Add the oil, garlic, shallots or onion, ginger, tamarind and soy sauces, sugar and rice wine or white wine vinegar.

Or prepare in a thermomix by the following method;

Dry roast the coriander, cumin and cashews for 3-5 minutes on varoma temp speed 1 until (with MC off) fragrant.  Allow to cool, then blitz for a few seconds using the turbo button.  Add in ginger, shallots and garlic and Mince for 5 seconds at speed 8.  Add Tamarind paste, soy sauce, sugar, rice wine vinegar and oil.  Mix on  speed 5 until combined.  Taste and check the balance of flavours.  Adjust to taste.

Spread the marinade over beef skewers and cook under a moderate grill or on a BBQ for 6-8 minutes, turning to make sure they are evenly cooked. Meanwhile make the mango dip.

Cut away the skin and remove the stone form the mango.  Put the mango flesh, chillies, fish sauce, lime juice, sugar and salt into a food processor or blender and process until smooth.  Add the coriander.

Serve the skewers with the dip.

Beef Lasagne

Beef Lasagne


1 – 1½kg beef (either mince or if you have extra time to cook the sauce – oysterblade or similar stewing steak is brilliant)

1 onion, finely diced

3 cloves of garlic, finely sliced

2 bottles of Passata (tomato puree – available in the pasta sauce section – try and get one that is fairly thick – otherwise

1 can chopped tomatoes

2 tablespoons of tomato paste

1-2 stock cubes

Dried oregano

2 packs 250g San Remo Instant Curly Lasagne Sheets

1 large bag Pizza Cheese

Fresh grated parmesan/romano/pecorino

Olive oil

Salt and pepper



In a large pot, heat a drizzle of olive oil, then cook the diced onion on medium heat until they have softened.  Add garlic and then the mince, and cook until mince is browned.  Crush stock cube over mixture, and stir in tomato paste.  Cook for a few minutes, then add passata and tinned tomatoes. Add a large pinch of oregano, then season with salt and pepper. Simmer on low heat for around 40 minutes or until tomato loses its acidity and is cooked to taste.

Once sauce is cooked, use a ladle to spoon some sauce over the base of a large deep baking dish.  Lay sheets of curly lasagne sheets over the base, then layer with sauce and a generous sprinkling of pizza cheese.  Continue layering sheets until you have used up all the sheets and sauce finishing with a generous layer of cheese.

Place lasagne in a preheated 200°C oven and bake for 40 minutes or until lasagne is cooked through.