Mr Thomas’ Famous Corned Beef Hash

Serves 4

For the beef in brine:
3 litres water
180g salt
60g sugar
2 onions, peeled and halved
2 bay leaves
A pinch of black peppercorns
500g beef brisket

For the corned beef hash:
500ml beef stock
800g Maris Piper potatoes, peeled
and diced into 2cm dice
30ml vegetable oil
400g onion, finely diced
1 clove garlic, peeled and finely chopped
1 tsp fresh rosemary, picked and chopped
1 tsp fresh thyme, picked and chopped
60g beef dripping
300ml gravy, heated
1 tbsp chives, finely chopped
4 poached eggs
4 rashers of bacon

Make the brining liquor by combining the water, salt, sugar, onions, bay leaves and peppercorns in a large container. Place the beef brisket into the brining liquor, so it's totally immersed and store in the fridge. Remove from the brine after eight days and rinse thoroughly under running cold water for at least 30 minutes.

Preheat the oven to 110°C. Cut the brisket and place in large ovenproof roasting dish. Cover with beef stock then cover with foil. Slow roast in the oven for approximately 6-8 hours until the meat is almost falling apart. Remove from the pan and allow to cool.

Meanwhile, boil the diced potatoes until cooked, but still tender with bite. Drain. Roughly dice the beef, place in a bowl and add the cooked potatoes. In a large frying pan, heat the vegetable oil and fry the diced onions, garlic, chopped rosemary and thyme. Allow to cool then add to the beef and potatoes.

Using the same frying pan, now fry the hash mixture in the beef dripping on a high heat until crispy and brown. When ready, stir in two-thirds of the heated gravy and chopped chives.

Spoon the hot hash into a ring in the centre of plate, then push down with the back of the spoon. Repeat this for each portion. Garnish with a warm poached egg, crispy bacon rashers, a sprinkle of chopped chives and a drizzle of the remaining gravy. Accompany with the legendary HP sauce.

Recipe by Victorian Chop House Company

Choo Chee Seafood Curry

Serves 4

10g coconut cream
400ml tin of coconut milk
60ml veg stock
1 tsp palm sugar
4 2cm pieces of monkfish tail
4 cleaned scallops
8 cleaned mussels
4 large prawns peeled and cleaned, tails still on
10g edamame beans
8g sugar snaps
8g spring onion
1 pak choi, cut into quarters lengthways
½ red pepper, sliced into strips
4 Thai basil leaves
Salt

For the paste:
2 tsp cumin seeds
2 tsp coriander seeds
2 tsp lime leaves
3 tbsp galangal
2 tsp curry powder
2 tbsp tom yum paste
30g shallots
15g garlic

Start by making the paste. Roughly chop all the paste ingredients and fry gently at the bottom of a large sauce pan with the spices. Once you can smell the aromatics starting to release their flavour, add the coconut cream, coconut milk and most of the stock. Simmer for 20 minutes then add the palm sugar and adjust the salt to taste. Blend until very smooth.

In a frying pan, quickly colour the monkfish and the scallops, then set aside. Add the mussels and a little of the stock and bring to a brisk boil until all the mussels are opened. Add the sauce and warm through. Just before you serve it, add the vegetables and cook until tender. Serve with boiled jasmine rice or soft noodles.

Recipe by Albert’s