Originating in West Sumatra, Indonesia, beef rendang is an absolute favourite in our households. Give this dish time and patience, and you will be rewarded with a flavour sensation. Avoid sampling along the way – it won’t taste ‘right’ until it’s done. We’ve started with the Curry Favour red curry paste (which we can deliver to your door) to simplify the process, and served as part of nasi lemak, with coconut rice and a variety of accompaniments.
Dry roast the desiccated coconut until golden brown. Let it cool before pounding in a mortar and pestle to release the oils until it becomes glossy.
Heat vegetable oil in a large heavy based pan and add the red curry paste, shallots and garlic. Stir for around 5 minutes until the paste is aromatic.
Add your beef and stir to combine with the paste and cook for around 5 minutes until the meat is browned.
Add the toasted coconut and stir for 1 minute before adding the coconut milk, water and sugar. Bring to the boil, stirring continuously. Reduce the temperature to low, pop a lid on and gently simmer for around 2 hours until the meat is tender.
Remove the meat from the sauce and allow the sauce to reduce until thick and almost dry before returning the beef to the pot. The reduction can take anywhere between 30-60 minutes.
Serve with coconut rice. We’ve added sambal, fried whitebait, roasted cashews (due to a peanut allergy), cucumber and boiled egg.
This stew is a great example of showcasing how much flavour our newly released Fresh Chorizo can bring to a dish! It's paired with bone-in chicken thighs, where the skin has been seasoned and the fat is nicely rendered and crispy, tomatoes, oregano and olives. Another bonus, is that it's made in one pot for an easy clean up and can be served with rice or salad and fresh bread.
Our healthier take on Cacio Pepe, with the added goodness of greens! The brocollinni is taken to the point of being slightly charred, so it adds a real savoury flavour along with great texture to the dish. It's a dish that can be whipped up using mostly pantry staples and it served up in less than half an hour! You can sub the brocollinni out for any kind of veg and you could also add in some dry cured bacon for a little more richness.
In the spirit of spring, we've used our Slow Cooked Lamb Shoulder for some bloody tasty tacos! We prepared it with slices of orange, onion, dried morita chilli and cumin and then sandwiched it in a corn tortilla with a tomatillo salsa and cabbage. Using our slow cooked lamb shoulder has made what is usually a 3-4 hour cook, into a quick and easy dinner that you can even cook mid week!