Photo of your dinner (Vol 3)
Discussion
It was my birthday yesterday.
Not being able to go out and gorge on large slabs of livestock to celebrate like I usually would, the family came up trumps at home.
For main, a man-sized ribeye from M&S, grilled to perfection and slathered with peppercorn sauce. What finished it off was the chips, which are Aunt Bessie's Rosemary and Sea Salt chips cooked until crispy/crunchy
Oh, and a bottle of Nicolas Feuillatte brut to wash it all down!
For dessert - a melting middle chocolate pudding, drowned in cream so heavy it had to be spooned over it, and a large glass of my favourite Rowan's Creek bourbon
Not being able to go out and gorge on large slabs of livestock to celebrate like I usually would, the family came up trumps at home.
For main, a man-sized ribeye from M&S, grilled to perfection and slathered with peppercorn sauce. What finished it off was the chips, which are Aunt Bessie's Rosemary and Sea Salt chips cooked until crispy/crunchy
Oh, and a bottle of Nicolas Feuillatte brut to wash it all down!
For dessert - a melting middle chocolate pudding, drowned in cream so heavy it had to be spooned over it, and a large glass of my favourite Rowan's Creek bourbon
Martin350 said:
Never heard of beef rendang, it looks great, just printed out a recipe, will give a go some time soon.
I really like that I get inspiration from others in this thread, and I'd like to think that I might have inspired others as well, maybe...?
Beef rendang is probably one of the best "stew" type dishes in the world. I really like that I get inspiration from others in this thread, and I'd like to think that I might have inspired others as well, maybe...?
Martin350 said:
I even more look forward to giving it a go then! 
Make this one https://www.thespruceeats.com/beef-rendang-recipe-...
craigjm said:
I'd seen that one before but was a bit put off by the short cooking time. I ended up merging a couple of recipes together and am really glad I did.Paste
5 cloves garlic (I used 2 smoked and 3 normal), crushed
2 fat lemongrass stalks, soft inner only
3cm knob of ginger, peeled
2cm knob of galangal, peeled
1cm piece of fresh tumeric, peeled
1 red chilli
1tsp pepper
1tsp salt
1tbsp vegetable oil
Rendang
800g stewing beef cut into 4-5cm chunks
Flour, for dusting
3tbsp vegetable oil
4 shallots, chopped
1tbsp ground coriander
2 birdseye chillies, thinly sliced
2cm piece of cassia (cinnamon) bark
2 Kaffir lime leaves, thinly sliced
1tsp tamarind paste
1tbsp fish sauce
1tbsp kecap manis
3 tbsp palm sugar
2tbsp toasted coconut (optional)
2x 400ml tins of coconut milk (make sure to use proper stuff not the reconstituted coconut extract because it won't separate properly apparently)
1. Preheat oven to 150°C. Add spice paste ingredients to blender and blend until smooth
2. Place beef in a bag with flour, season and shake to coat.
3. Add 2tbsp of the vegetable oil to a heavy bottomed casserole dish and place on a high heat until the oil shimmers. Add beef and cook until browned on all sides.
4. Remove beef with a slotted spoon, making sure to scrape any stuck on bits off the bottom of the pan. Add the remaining oil, reduce temperature to medium and cook the shallots until softened and starting to stick.
5. Add spice paste and cook through for 2-3 minutes, stirring constantly.
6. Add spices, chillies and lime leaves. Cook through for another 2-3 minutes. If its starting to burn, add a splash of water.
7. Add palm sugar, tamarind, fish sauce and kecap manis. Stir to combine. If using, add the toasted coconut (I forgot).
8. Return the beef to the pan, stir through to coat and then pour over the two tins of coconut milk. Turn the heat to high and cook until bubbling.
9. Place lid on casserole dish, transfer to preheated oven and cook for 90 minutes, stirring once at 45m.
10. Remove from oven, discard lid and stir. Return to oven for another 2h to 2h 30m, stirring gently every 30 minutes, until rendang is thick, sticky and dark brown, has lost almost all of its liquid, and the coconut oil has fully separated from the milk. You can tweak seasonings with extra palm sugar and fish sauce at about the halfway point.
11. Skim coconut oil off the top. If you want a "wet" rendang (which is what I made), you're good to remove the cassia bark and serve. If you want a truly authentic "dry" rendang, you'll probably want to return to the oven for another 30m but keep a very close eye on it to avoid burning it. It might be prudent to drop the temp down to 90ish and cook slightly longer.
I served mine with jasmine rice (mostly because I was out of sticky), a cucumber and mango salad, crispy shallots and some cheapo supermarket Thai crackers.
Edited by HM-2 on Monday 22 February 07:39
HM-2 said:
craigjm said:
I'd seen that one before but was a bit put off by the short cooking time. I ended up merging a couple of recipes together and am really glad I did. That Japanese night up there ^^ looks fantastic. 
We fancied a little bit of Spain over the weekend, so I crushed 10 garlic cloves and lightly fried them in garlic butter with a chopped Chili, and then some Tomatoes and Parsley.
The result was a pretty fiery Prawn and Mushroom bowl of comfort with buckets of fresh baguette.
My house smelt like a dirty Tapas bar the next morning.
We fancied a little bit of Spain over the weekend, so I crushed 10 garlic cloves and lightly fried them in garlic butter with a chopped Chili, and then some Tomatoes and Parsley.
The result was a pretty fiery Prawn and Mushroom bowl of comfort with buckets of fresh baguette.
My house smelt like a dirty Tapas bar the next morning.
craigjm said:
What’s the recipe Tony? I’m interested to try cauliflower rice
Grate a cauliflower (not the stems) then blanch in heavily salted water. Thats the basics. I then let it steam dry and fried with pre fried onions, curry powder, turmeric and finely chopped chilli.Was okay. not the same as rice but a nice enough side to the chickpeas. Wouldn't avoid it but would rather some nicely cooked rice.
Trying a semi-keto diet for a month to see if it helps with meds etc
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff