Mayver’s crunchy dark roast peanut paste slow beef curry

Curry

1. Unwrap the chuck steak from its environmentally unfriendly plastic and styrofoam packaging.
2. With a sharp knife, I like using my Dick butchers knife, dice the chuck steak.
3. Get a large plastic ziplock bag and add half a cup of plain flour and a couple of tablespoons of sodium bicarbonate.
   
   
4. Add the diced chuck steak to the bag and seal and then shake to coat the meat with flour and sodium bicarbonate.
5. Slice a leek on the diagonal just to be fancy.
   
   
6. In a hot frying pan sauté the leek and until it’s soft and the layers are separating easily.
   
   
7. Add some more oil and start browning off the diced chuck steak.
   
   
8. When all the chuck steak has been browned add it to the cooking vessel of the slow cooker along with some lime leaves as well as a couple of tablespoons of Thai red curry paste.
9. Add a couple of tablespoons of Mayver’s crunchy dark roast peanut paste and some water.
   
   
10. Set up the slow cooker and turn it one to cook for six hours.
    
    
11. Once the chuck steak has cooked, remove the pieces of meat from the cooking vessel.
12. In a large saucepan add a tin of coconut milk and bring to a boil.
13. To the simmering coconut milk add some more Thai red curry paste, and stir in thoroughly.
14. Add the honey, fish sauce, and lemongrass paste and stir through.
15. Add more Mayver’s crunchy dark roast peanut paste and slowly stir through and watch the colour change.
    
    
16. Add the soft tender succulent slowly cooked chuck steak to the saucepan and stir through and cook for about ten minutes to allow the coconut flavours to get into the meat.
    
    
17. Once the sauce has thickened turn off the heat and then stir through the chopped coriander leaves, stalks and roots.

Red cabbage

1. Shred some cabbage with a mandolin and make sure you wear a safety glove to avoid the blood loss and loss of flesh that has happened before.
   
   
2. Boil some water in a sauce and add a vegetable stock cube and then the cabbage and cook until the cabbage is soft.
   
   

Plating up bit

1. Drain the cabbage and put in the bottom of a bowl.
2. Serve the Mayver’s crunchy dark roast peanut paste slow beef curry over the cabbage and enjoy.
   
   

Blogging bit

1. Shoot a photograph.
2. Eat the meal.
3. Wash the dishes (hint, wash as you cook, it makes life easier).
4. Write the recipe.
5. Write the blog post.
6. Hit publish and hope this blog post gets shared on Twitter, Facebook, and Pinterest.