Massaman beef curry
SERVES 6
INGREDIENTS
2 Tbsp peanut oil2 large onions, cut into thin wedges1kg gravy beef, cut into 5cm pieces⅔ cup massaman curry paste2 x 400ml cans coconut cream6 cardamom pods, bruised2 cinnamon sticks4 star anise2 bay leaves3 large potatoes, peeled, cut into 4cm pieces½ cup roasted unsalted peanuts2 Tbsp brown sugar2 Tbsp fish sauce2 Tbsp tamarind paste⅓ cup coriander leavesSteamed rice, to serve
1 Select saute medium and preheat for 5 minutes. When the inner pot is hot, add half the oil, then the onion; saute, stirring, for 10 minutes or until lightly browned. Transfer onion to a plate.
2 Select saute high heat. Add remaining oil to the inner pot, then add beef; saute in batches, turning, for 5 minutes or until browned. Add curry paste and saute, stirring, for a further 1 minute or until fragrant.
3 Return onion to the inner pot with coconut cream, cardamom, cinnamon, star anise, bay leaves, potato and peanuts. Cover with the pressure cooker lid. Select Slow Cook low heat and set time for 8 hours.
4 Stir sugar, fish sauce and tamarind into curry.
5 Top curry with coriander and serve with steamed rice.
Potato and French onion bake
SERVES 4
INGREDIENTS
1.2kg desiree potatoes, peeled, cut into 5mm-thick slices2 Tbsp thyme leaves40g packet French onion soup mix300ml cream¼ cup milk½ cup finely grated parmesan cheeseExtra thyme leaves, to serve
Lightly grease a 20cm round cake pan. Arrange potatoes upright
