There was a time when beef cheek was one of the cheapest cuts available, but in the past few years people have discovered how absolutely delicious it is, and the price now reflects that. For me, it’s the way it melts in your mouth when cooked to perfection. It is the ultimate prime cut. And let’s not forget there are only two per beast, so consider this dish extra special.
Beef Cheek Rendang
Serves 4-6
• 1 tbsp coconut oil
• 4-6 beef cheeks
• 2 x 400ml tins coconut milk
• 5 makrut lime leaves
• 2 x 5-6cm cinnamon sticks
• 3 green cardamon pods
• 3 whole cloves
• 3 whole star anise
• 2 tbsp tamarind paste
• 2 tbsp coconut sugar
• 3∕4 cup desiccated coconut
• 2 tbsp fish sauce
• 1∕3 bunch coriander, leaves picked, to serve
Rendang paste
• 6 eschalots, peeled and halved
• 4 garlic cloves, peeled
• 3 cm piece ginger, peeled and roughly chopped
• 3 lemongrass stalks, white parts only, chopped
• 3 red chillies, de-stemmed
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tbsp ground turmeric
• ½ tsp ground cloves
• ¼ nutmeg, finely grated
• 2-3 tbsp coconut oil
Preheat the oven to 140°C. For the paste, combine all the ingredients in a food processor and blitz to a smooth paste. Add some more coconut oil if needed to achieve a paste-like consistency. Transfer to a bowl and set aside.
In a large, heavy-based pot or Dutch oven, heat the coconut oil over medium-high heat and sear the beef cheeks in batches until browned on all sides. Set aside.
To the same pot, add the rendang paste and sauté for 1-2 minutes until fragrant. Return the seared beef cheeks to the pot and stir to coat with the paste.
Pour in the coconut milk and add the makrut lime leaves and whole spices. Cover with a lid and place in the oven for 3-4 hours, or until the meat is tender and the sauce has thickened. Stir occasionally to prevent sticking.
Finally, stir in the tamarind paste, coconut sugar, desiccated coconut and fish sauce. Taste and adjust the seasoning, then continue to simmer for another 30 minutes to allow the flavours to meld before removing from the heat and serving with fresh coriander leaves.
Grilled Eggplant & Lentil Salad with Lemon-Mint Dressing
In botanical terms, eggplant is technically a fruit, not a vegetable. In culinary terms, eggplants and lentils have amazing utility, but they need big flavours to bring them to life, so don’t skimp on the dressing here.
Serves 2
• 2 medium eggplants, trimmed and cut into wedges
• 2 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 cup (200g) tinned green or brown lentils, drained and rinsed
• 1 cup (150g) mixed cherry tomatoes, halved
• ½ preserved lemon, roughly chopped (optional)
• ¼ cup (40g) pine nuts, toasted
• 2∕3 cup (100g) crumbled feta (optional)
• ¼ bunch mint leaves
Lemon-mint Dressing
• ¼ cup (60ml) extra-virgin olive oil
• ¼ cup (60ml) lemon juice
• 1 tsp honey
• ¼ cup (15g) mint leaves, finely chopped
• 1 tsp dijon mustard
Preheat a barbecue or a chargrill pan to medium-high heat. In a large mixing bowl, combine the eggplant, olive oil, cumin and paprika. Season and place on the hot barbecue or in the chargrill pan. Cook for 2-3 minutes on each side or until lightly charred. Remove from the heat and set aside. Combine the ingredients for the dressing in a jar, seal and shake vigorously. Season to taste with salt and pepper. In a serving bowl or dish, combine the lentils, eggplant, tomatoes and preserved lemon, if using. Drizzle the dressing on top and toss lightly to mix. Garnish with the toasted pine nuts, feta (if using) and mint leaves. Check and adjust the seasoning and serve.
Nectarine & Berry Sorbet with Crushed Macadamia Nuts
Nectarine and berry sorbet, paired with the buttery richness of crushed macadamia nuts, is the perfect dessert when you’re craving something fresh and a little comforting.
Serves 4
• 4 nectarines, pitted and roughly chopped
• 150g mixed berries (strawberries, raspberries, blueberries)
• ¼ cup honey, or maple syrup
• 1-2 tbsp lemon juice
• ½ tsp vanilla extract
• ¼ cup (35g) crushed macadamia nuts
In a blender or food processor, combine all the ingredients except the nuts and blitz until smooth. Taste the sorbet base and adjust the sweetness with more honey if needed. Pour into a freezer-safe container and cover with a lid. Freeze for at least 4 hours, or until the sorbet is firm. When the sorbet is ready, take it out of the freezer and let it sit at room temperature for a few minutes to soften slightly. Once softened, scoop the sorbet into serving bowls or cones and top with the macadamias. l
An edited extract from The Good Farm Cookbook, by Scott Gooding & Matilda Brown (Murdoch Books, $45).
