Coorong Angus Beef has made it back to the podium at the SA Smallgoods awards.

At the recently held 2010 SA Smallgoods awards, some of our products were recognised with various medals.

The following products received medals:

Coorong Angus Beef Bresola – Gold

Coorong Angus Beef Metwurst – Silver

Coorong Angus Beef Salami – Bronze

If you havent already tried these award winning products, why not visit a Feast Fine Foods store and try some today

Jimmy’s Beef Massamam – Be a MasterChef at home!


Jimmy’s Beef Massamam

Serves 4 Prep Time 15 mins Cooking time 40 Mins

Ingredients – Massamam Curry Paste

1 Stick of lemongrass

5 Kaffir Lime Leaves

2 Shallots

6 Cloves of Garlic

1 Chopped Tomato

5 Red Chillies

1 small knob of glangal

1 small knob of fresh tumeric

1 small knob of ginger

5 Thai Basil Leaves

Half a bunch of coriander roots

250 ml Coconut Milk

2 cardamom pods, bruised

2 each of cinnamon quills and star anise

2 fresh bay leaves

6 fresh curry leaves

500 gm Diced Coorong Angus Beef

1 Large Sebago Potato cut into 5cm pieces

35 gm unsalted peanuts, coarsely chopped and roasted in a pan till golden brown

50 gm soft palm sugar, or to taste

50 ml fish sauce, or to taste

50 ml Soy Sauce

2 tbsp tamarind paste

To serve: Steamed Basmati (Low GI) Rice and chopped coriander

Method

  • Add all the ingredients for the curry paste into a blender and blend until a smooth paste.
  • Heat oil in pressure cooker, add all the dry spices.
  • Then Add 6 tablespoons of curry paste and fry for 5 mins.
  • Add the beef and fry for a further 2 mins.
  • Add the potatoes and the coconut milk and stir Add palm sugar, fish sauce, soy sauce, peanuts and tamarind paste.
  • Add 1 cup of water or beef stock Close pressure cooker and cook on 15 PSI for 40 mins.
  • Open cooker, the oil from the coconut milk will rise to the top, just skim it off and dispose.
  • Garnish with coriander and serve with rice.