Beef

Suitable to freeze at the end of step 2. Note

Not suitable to freeze. Note

Pilaf can be prepared several hours ahead. Transfer pilaf to an ovenproof dish, cover with foil and refrigerate. Warm in oven as required. Note

Dip your fingers in cold water when shaping meatballs to keep the raw mixture from sticking to your hands. Note

Kecap (ketjap) manis, a thick sweet soy sauce of Indonesian origin, is available at many supermarkets and Asian food stores. Note

Make your own rosemary and lemon cured beef to sit atop crisp sourdough toasts with sour cream - perfect for a canape or starter at your next dinner party.

You could use pastrami, shaved turkey or chicken breast instead of the beef. Note

A light and summery Moroccan-style beef salad packed full of apricots, sultanas, pine nuts, mint and dill.

Satay sauce is a sauce made from roasted peanuts and is widely used in the cuisines of Indonesia, Malaysia, Thailand and China.

Saltimbocca is a classic Italian dish that literally translates as "jump in the mouth". It is usually made of beef or veal, and rolled with proscuitto and sage leaves.

Remove from heat; cool 5 minutes. Stir in coriander. Note

Spice up your night with this Mexican chilli con carne with guacamole.

A quick and easy potato smash with beef and eggplant that is great for the kids.

As the sauce is heated, the alcohol can ignite. It generally burns off in a matter of seconds, but shaking the pan will extinguish the flame. Keep a lid nearby, exercise caution and don’t use your exhaust fan when making this sauce. Note

This is a classic Japanese dish that is traditionally served cold as a starter.

The classic reuben was always assembled then cooked in a frying pan. Making one in your sandwich press not only saves on washing up but keeps it slightly healthier because the bread doesn’t have to be buttered on the outside as for pan-frying. Plus, the cheese melts inside the sandwich without oozing out into the […]

Recipe is best prepared as required. Note

Recreate your favourite Asian starter dish at home with delicious satay and sweet and sour sauces.

Harissa is a delicious spicy Moroccan paste made from dried red chillies, garlic, oil and caraway seeds.

Dry sherry can be used instead of mirin. Note

Round steak, gravy beef (shin) and skirt steak are all suitable meats for this recipe. Pho is a breakfast favourite throughout Vietnam, but can be eaten it any time of the day. Note

The inspiration for this tasty salad is that famous New York deli sandwich, the Reuben, a universal favourite ever since its creation in the early 1900s.

Pulled beef, or pork, comes from pulling extremely tender pieces of meat apart­ rather than cutting it into slices usually with two forks, which separates the meat into strands. Low, slow cooking is required to produce meat tender enough to pull apart into pieces. Note

Variously called sfinciuni or sfincione in Sicily, we call it delicious - a double-decker pizza with its aromatic filling hidden between the layers.

A quick and easy Asian-style beef stir fry for busy midweek dinners.

You need smoking chips and a smoke box for this recipe; they are available from barbecue supply stores. port-smoked beef Note

Asian-style stir-fried beef with thin hokkien noodles from Australian Women's Weekly.

You can substitute rib-eye (scotch fillet) or sirloin (new-york cut) steak for the eye fillet in this recipe. Note

You can buy the roast beef, already cooked and sliced, from any deli. Make the coleslaw the night before, and make the sandwich at lunch time the next day. Use whatever cabbage you like; we used red cabbage, but try the chinese variety (wombok), it’s easy to shred finely. Note

Sumac is a purple-red, astringent spice ground from berries growing on shrubs around the Mediterranean; it has a tart, lemony flavour. It can be found in Middle-Eastern food stores and major supermarkets. Note

A quick, easy and flavour-packed Mexican beef stir-fry from Australian Women's Weekly.

Hearty and delicious dish of potato wedges with a spicy beef topping.

This corned beef pot roast takes inspiration from the sweet and fragrant spices of Asian cooking including star anise, cardamom, and soy sauce. Serve with Asian greens for a true fusion experience.

Treacle can be used in place of molasses. Note

Use a soft creamy blue cheese for the blue cheese mousse. The mousse can be made a day ahead and kept, covered, in the fridge. It’s best to cook the beef as close to serving time as possible. Note

The beef can be cooked in the oven, if you prefer. Preheat oven to 180°C (160°C fan-forced) and cook, uncovered, for about 1 hour. Note

The pasta cases can be made, cooled and removed from the pans one day before the party. Store in an airtight container at room temperature. The bolognese sauce can be made two days ahead; keep it covered in the fridge. Assemble the baskets up to 3 hours before the party. Note

A delicious and warming pepper beef stir-fry with brussels sprouts from Australian Women's Weekly.

Calves liver should be cut into paper-thin slices then quickly seared because too much cooking will destroy its soft, delicate texture. Your butcher will slice the liver thinly for you. Note

Cheesy corned beef sandwiches are a great way to use up leftovers.

You will need about 3 limes for this recipe. Nam jim can be made a day ahead; keep tightly covered in the fridge until ready to use. Note

Stand the beef at room temperature for 1 hour before cooking. Salsa can be prepared a day ahead, keep, covered, in the refrigerator. Note

Chipotle chillies in adobo sauce are sold in small cans from delicatessens and specialist food stores; they have a medium-hot smoky taste. Any leftover chillies will keep with their sauce in a small screw-top jar in the fridge for up to 3 months. Substitute with a teaspoon of smoked paprika and a pinch of chilli […]

Spanish-style spiced meatballs with a romesco sauce; a great tapas dish or sharing platter.

Teppanyaki is traditionally cooked on a grill plate on or near the table, and is eaten in batches.