Beef and pumpkin curry

Ingredients

• 2 garlic cloves, crushed

• 2 tsp fresh ginger, grated

• 1 tsp ground turmeric

• 1 tsp ground coriander

• 1 tsp ground cumin

• 2 long fresh red chillies, deseeded, chopped

• 2 red onions, fnely chopped

• 2 tsp olive oil

• 500g lean beef blade steak, trimmed, cut into 3cm pieces

• Mutti Polpa Finely Chopped Tomatoes 400g

• 250ml (1 cup) salt-reduced beef stock

• 300g peeled pumpkin, coarsely chopped

• 1 large zucchini, coarsely chopped

• 60ml (1/4 cup) reduced-fat coconut milk

• 120g baby spinach

• Fresh coriander sprigs, to serve

• 300g (2 cups) Long Grain Rice, steamed, to serve

METHOD cake fngers into six 200ml-capacity dariole moulds, overlapping to cover base and sides.

1. Process garlic, ginger, turmeric, gro und coriander, cumin, chilli and half the onion in a food processor until a coarse paste forms.

2. Heat 1 teaspoon oil in a large saucepan over high heat. In 2 batches cook beef, stirring for 2-3 minutes, until browned. Transfer to a plate.

3. Heat remaining oil in pan over medium heat. Add remaining onion and cook, stirring, for 3-4 minutes or until softened. Add spice paste and stir for 2 minutes or until aromatic.

4. Return beef to pan with tomato and stock. Bring to the boil. Simmer, covered, over low heat for 1 1/2 hours. Add the pumpkin. Simmer, uncovered, for 15 minutes. Add zucchini and 2 tablespoons coconut milk and cook for 5 minutes, until pumpkin is tender. Season. Stir through spinach. Drizzle with remaining 1 tablespoon coconut milk. Top with coriander. Serve with rice.

1h 35m prep serves 6

INGREDIENTS

• 450g madeira cake (loaf shape)

• 1/4 cup instant coffee powder

• 1/3 cup boiling water

• 250g cream cheese, softened

• 1/4 cup caster sugar

• 1/2 cup thickened cream

• 2 x 30g Flake chocolate bars, roughly chopped

• 1 tbsp cocoa powder

• Double cream, to servein Rice, steamed, to serve

METHOD

1. Slice cake into twelve 1cm-thick slices. Cut each slice into 3 fngers. Press

2. Place coffee powder and boiling water in a bowl. Whisk until coffee dissolves. Sprinkle 2 teaspoons coffee over each madeira cake mould.

3. Using an electric mixer, beat cream cheese and sugar until smooth. Add thickened cream and beat until just combined. Fold in half the Flake and remaining 1 tablespoon coffee. Spoon mixture into moulds and press down frmly. Cover moulds with plastic wrap and refrigerate for 1 hour or until ready to serve.

4. Turn puddings onto serving plates, using a small palette knife to release puddings from moulds. Sprinkle over remaining Flake. Dust with cocoa and serve with double cream.