Food Recipe Notebook

SERVES 4 to 6 PREP TIME 20 minutes COOKING TIME 2 to 3 hours INGREDIENTS 1 kilo beef shank with bone marrow 1 onion,quartered 1 cup leeks,sliced  10 cloves garlic,smashed 4 pieces lemongrass (white part only),smashed 1 (1-inch) piece ginger,peeled water,enough to cover the beef 2 pieces corn, halved  1 cup bamboo shoots 2 knorr beef cubes 1 potato, halved 2 bunches pechay 1 cabbage, quartered salt & pepper, to taste HOW TO COOK: 1. Boil the beef shanks in a pot filled with water for 5 minutes.Strain the water from the beef and throw away the water.Set beef aside. 2.Sautè onions, leeks, garlic, lemongrass, and ginger in a casserole. 3. Add the beef shanks and enough water to cover. Add the corn and bamboo shoots. Simmer for 2 to 3 hours or until the beef is tender. 4. When beef is tender, strain the broth. Return the broth to the casserole and add the beef cube,...

SERVES 15 PREPARATION TIME 2 to 3 hours marinating time COOKING TIME 2 hours INGREDIENTS 3 kilos roast porkloin 3 cloves garlic, sliced salt and pepper, to taste 2 tbsp. Knorr liquid seasoning 2 tbsp. smashed garlic 1/2 cup Dijon mustard 2 tbsp. thyme (fresh or dried) 2 tbsp. rosemary (fresh or dried) roast potatoes, to serve GRAVY reserved drippings from the roasting pan 5 cups water 2 Knorr chicken cubes 1 tbsp. Knorr liquid seasoning 1/4 cup butter 1/4 cup all-purpose flour salt and pepper, to taste MUSTARD HERBED BREADCRUMBS 1 1/2 tbsp. Dijon mustard 1/2 tsp. thyme leaves (fresh or dried) 2 tsp. chopped flat-leaf parsley 2 cups panko breadcrumbs HOW TO COOK 1. Using a knife, pierce the porkloin with 1-inch cuts. Insert the garlic slices inside the cuts of pork. Season with salt and pepper and rub with liquid seasoning all over; set aside. 2. Combine smash garlic, mustard, thyme and rosemary i...

SERVES 4 to 6 INGREDIENTS 450 g/1 lb beef steak, such as sirloin or rump 3 tbsp. vegetable oil 5 cm/2 imch piece fresh root ginger, peeled and grated 3 green bird's eye chillies, deseeded and chopped 3 garlic cloves, peeled and crushed 2 tbsp. Massaman Thai Curry paste 400 ml/14 fl oz. coconut milk 150-200 ml/5-7 fl oz beef stock 350 g/12 oz. new potatoes, scrubbed and cut into small chunks 1 green pepper, deseeded and cut into strips 50 g/2 oz roasted peanuts, chopped HOW TO COOK 1. Trim the beef, cut into thin strips and reserve. Heat 2 tablespoons of the oil in a heavy-based saucepan, add the ginger and chillies and fry for 3 minutes. Add the onions and garlic and continue to fry for 5 minutes, or until the onions have softened. 2. Remove the onions and garlic with a slotted spoon and add the beef to the pan. Cook, stirring, for 5 minutes, on until sealed. 3. Add the curry paste and continue to fry for 3 minutes. then return the...