Baked fish with chili coconut, lemongrass, lime and kale.

Melt some butter and olive oil (about 3 tbsp altogether) in a small pot

In a large pan put half the butter mix and cook a bunch of chopped kale, add 1/2-1 stem finely chopped lemongrass (white part only as the outside leaves are tough) and 2-3 cloves of crushed garlic. Cook for 3 minutes or until wilted. Then add a 270ml can of coconut cream (I use ayam brand) heat through and season well with salt.

In a baking dish put your kale mix on the bottom and top with 4-6 fillets of fish (I have used some wild caught NZ blue grenadier). Then on top of your fish place some slices of lime and chilli. I leave the chilli off the kid's fish. Season well- I have used Jamie Oliver’s thyme, lemon and bay salt but you can just use salt and pepper. Bake at 200c for 15-20 minutes. It’s done when you can flake it easy, yours may take a little less or more depending on the thickness of your fish! Pour any extra sauce on the bottom of the dish over your veg and fish.

I served up with some steamed carrots and broccoli.

Beef Rendang with carrot and fresh tomato

Beautiful curry with lemongrass and turmeric flavors, leave the chilli out to make it kids friendly. Adults can sprinkle over some chilli powder or fresh chilli when they serve it up. When you use your slow cooker you don't need to add much liquid that's why this recipe only has the amount shown. Lots of liquid comes out of the meat as well.

Serve 4-6

Ingredients

1kg of beef suitable for slow cooking like chuck or gravy beef- 3 cm dice

1 brown onion, peeled and cut into 8

2-3 carrots cut in half

2 dried bay leaves

1 (270ml) ayam brand coconut milk or cream + ½-1 can’s worth water

2-3 tomatoes, diced, for garnish

Rendang paste

2 lemongrass stalks, trimmed and sliced, only the white of the lemongrass

1 small brown onion, peeled, rough chop

3 cm piece of ginger, peeled, rough chop

3 garlic cloves

1-2 red chillies (optional)

1 tsp ground turmeric

Blend in a food processor with a little of the coconut milk until nice and smooth

Method

Chuck everything except the tomato into your slow cooker and put on low for 8-10 hours until tender. Sprinkle the fresh chopped tomato over the beef.  I served this up with steamed broccoli, cauliflower and bok choy. You can have some rice too if you like. If I’m in a hurry in the morning I just put the beef, paste it all in a container and keep in the fridge overnight and then chuck it all in the slower cooker in the morning, keep your slow cooker out to save to getting it out in the morning to save a little extra time.