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:

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Bon appétit!

This is a dry style curry that works brilliantly as part of a shared meal with rice and stir fried greens. Unlike a lot of curries there isn’t a long list of ingredients, just a slow cooking time to ensure the beef cheek becomes as tender as possible.

You can use other braising cuts of beef such as oyster blade or chuck, if you can’t find beef cheek.


You'll Need

Curry paste 

  • 8 eschallots
  • 3 small red chillies
  • 6 garlic cloves
  • 3 cm piece of ginger, sliced
  • 3 cm piece of galangal, sliced
  • 2 tbs oil
  • 800g beef cheek
  • 1 tbs oil
  • 2 stalks lemongrass (white part only)
  • 2 kaffir lime leaves
  • 400ml coconut cream
  • 1 tsp sugar
  • 100g shredded coconut


To make the paste, blitz up all the curry paste ingredients in a food processor or smash to a smooth paste in a mortar & pestle.

Heat the oil in a large heavy based pot & fry off the curry paste on a medium heat for 5 minutes until fragrant and caramelised.

Slice the beef into cubes or chunks and add to the paste with the lemongrass, sugar and lime leaves. Stir well to coat the beef in the paste.

Add the coconut cream and 300ml of water and bring to a gentle simmer.

Cook on a gentle simmer for approximately 1 and ½ hrs. Give the curry a stir every once in a while, to make sure the liquid isn’t evaporating too quickly. If it is, turn down the heat further and add a little more water.

When most of the liquid has evaporated, dry fry the coconut in a separate pan on low heat until golden. Add the coconut to the curry and stir.

Continue to cook the curry (stirring as often as possible) on a low heat for another 30 minutes, until all the liquid has evaporated and the curry is now frying in the oil that has separated from the coconut cream.

Check for seasoning and serve.



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