Food Stylist Mish Lilley's home for Recipes, Family Meals, Delicious Food Ideas.

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I’m a professional food stylist and currently prepping my own series of cookbooks and a cooking show. In my food catering business, Mishka La Mushka, I catered private and corporate functions and events big and small, designed food in hat boxes for the Spring Racing Carnival and created too many themed kids birthday parties to mention. But now I love food styling and sharing my fun food ideas with mums wanting to create restaurant-quality meals at home, for kids and family. So let’s get cooking!

I'm Mish Lilley, a kitchen cook, food stylist and chef prepping a series of cookbooks, a cooking show and this blog. This blog is dedicated to my love of good food styling and good food. It's a cooking site and recipe website designed to help mums and dads create restaurant-quality meals at home for their kids and family. My wide range of recipes cover:

Vegetables: Artichoke Asparagus Beans Beets Broccoli Cabbage Carrot Chili Corn Cucumber Eggplant Garlic Olives Onions Peas Peppers Potatoes Pumpkin Spinach Squash Sweet Potatoes and Yams Tomatoes Turnip Zucchini

Fruits: Blackberries Blueberries Apple Apricot Banana Berries Cantaloupe Cherry Coconut Cranberries Fig Kiwi Lemon Orange Peach Pear Pineapple Raisins Raspberries Strawberries Watermelon

Meat: Bacon Beef Breasts Brisket Caribou Chicken Corned Beef Duck Game Hens Ham Kangaroo Lamb and Mutton Pigeons Pork Poultry Rabbit Ribs Spam Turkey Veal Venison Wings Livers

Seafood: Bass Catfish Clams Crab Lobster Mussels Oysters Prawns Salmon Scallops Shellfish Shrimp Snapper Sole Squid Swordfish Trout Tuna

Pasta, Rice, Breads and Grains: Barley Bran Buckwheat Cereals Cornflakes Cornmeal Grains Lasagna Noodles and Pastas Oats Rice Whole Wheat

Dairy: Butter Cheese Sour Cream Crème Fraiche Eggs Dairy Milk Mozzarella Yoghurt

Nuts: Walnuts Hazelnuts Almonds Peanuts Pecans Pistachios

Herbs and Spices: Basil Chilli Mint Oregano Salt Pepper Sesame Seed Cardamon Curry Ginger

Other Ingredients: Honey Oils Soda Soy Tabasco Tofu Yeast

Cuisines: Arab Balinese Berber Chinese Japanese Cambodian Indonesian Javanese Malaysian Penang Burmese Singaporean Thai Vietnamese Indian Italian Spanish Turkish Greek Moroccan Portuguese French Mexican Haute and Home Style

Dishes: Entrees Starters Mains Salads Sauces Soups Toppings Sides Deserts Canapes Hors d' Oeuvres

Bon appétit!

Here’s a lovely tummy warmer for y’all. It’s a weekend kind of dish if you make your own curry paste, but you won’t be disappointed.


You'll Need

Massaman Paste (adapted Christine Manfield Recipe)

If you can’t be bothered making your own, bought curry paste is totally fine but homemade is always worth the effort. This recipe makes enough for 4 curries that you can portion and freeze.

4 tsp cumin seeds
8 tsp coriander seeds
seeds from 5 cardamom pods
2 cinnamon sticks
8 dried birds eye chillies
6 fresh birds eye chillies
20 garlic cloves, chopped
2 small brown onions, chopped
5 coriander roots, scrubbed & chopped
50 ml rice bran oil
4 kaffir lime leaves, thinly sliced
2 stalks lemongrass (white stem), chopped 75 g coconut sugar
80 mls fish sauce
60 mls tamarind paste

Curry

400ml can coconut cream
4 tbs massaman curry paste (see above)
600g brisket trimmed of fat and sliced thickly
450g kipfler potatoes, washed, scrubbed & roughly chopped 1 red onion sliced
4 kaffir lime leaves
1 cinnamon stick
1 tbs coconut sugar
1 tbs fish sauce
1 lime squeezed
chopped roasted peanuts, to garnish
fresh chilli and thai basil or coriander to serve

Method

To make the paste, dry roast the cumin, coriander and cardomom seeds, cinnamon sticks and dried chillies on a gentle heat until fragrant. Cool, then grind to a fine powder in a food processor/ thermomix or coffee grinder. Set aside.

Blend fresh chilli, garlic, onions, coriander roots and rice bran oil in a food processor, remove and cook paste over a low heat until slightly coloured and the rawness is cooked out.

Transfer the hot paste back to the food processor and thoroughly blend with the lime leaves, lemongrass, fish sauce, ground spices and remaining ingredients. Spoon into a jar, cover with additional rice bran oil and seal when cool. This will keep refrigerated for up to 2 weeks, alternatively portion the paste and freeze.

Pre heat oven to 160C.

Heat 2 tbs of the coconut cream in a large casserole baking dish with a lid on the stove. Add the curry paste and fry for 2 minutes on a medium heat. Add the beef, coat in the paste and seal on all sides. Stir through the rest of the coconut cream. Half fill the empty can with water and add to the curry. Add the potatoes, onion, lime leaves, cinnamon, sugar, fish sauce and lime juice.

Bring to a simmer, cover and transfer the pot to oven and cook for 2.5 to 3 hrs or until the beef is meltingly tender. Additional fat from the beef and coconut cream will rise to the top of the curry, if this bothers you, you can easily pour it off or stir it through for extra richness, it’s totally up to you.

Sprinkle with peanuts, additional chilli and fresh herbs (or get cray like I did and use some pretty edible flowers)

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