Fathers Day Recipes: Healthy Food Guide September ‘18 issue

After my debut on TV without HFG as their chef, I also work with them to create healthy delicious recipes. Like the three for the Father’s Day 2018 issue. 

- Lamb Schnitzel

- Beef Cheek Rendang

- TBone steaks



800g/4 beef cheeks (or osso bucco)

4 dried long red chilli

Tbsp Ginger, peeled and sliced

1 medium onion, diced

4 cloves garlic

2 tbsp curry leaves

1 tbsp turmeric

Spices: pinch nutmeg, tsp ground cinnamon, 2 tsp turmeric, 1 tbsp curry powder

3 tbsp crushed toasted peanuts

½ cup dessicated coconut

2 lemongrass sticks, sliced long

1 can coconut cream

1-2 cups water (or more to thin)



Cooked Brown Rice, Roti or steamed greens

  1. Beef: trim the sinew off & dice into 1 inch chunks

  2. In a cast iron deep pan/slow cooker, brown the beef each side. Remove

  3. In same pan saute the ginger, chilli, garlic & curry leaves, cook for 5-8min or til soft. Add the spices and cook a further 2 min stirring well. Add the beef, peanuts, coconut, lemongrass, coconut cream & water

  4. Cover and simmer for 1.5 - 2 hours til beef soft. Check throughout cooking to ensure enough liquid and it doesn’t stick by stirring the rendang.

Samuel Campbell