A New Take on Jewish Cooking Lisa Valmorbida 1 tbsp palm sugar Heat a heavy-based pan over a medium heat, add half the oil and the beef, in batches if necessary, and cook on all sides until browned, then remove from the pan and set aside. Put the shallots, ginger, lemon grass, lime leaves, garlic, red chillies and 5 tbsp of … Remove from the heat and allow to stand for a couple of minutes before serving. 57 Recipes, Feasting Cooking at its most elemental Rendang is a much-loved South-East Asian dish, mentioned in classic Malay literature dating back as far as the 1550s. Add the cardamom, star anise, cinnamon, cumin and coriander and toast for a few seconds until aromatic, then add the marinated beef. The Editor's Middle Eastern-inspired dishes we love, Rosemary Brissenden's 55 Recipes, Bliss Bites See more from James Martin’s Saturday Morning, View all updates from James Martin’s Saturday Morning. Judy Joo's roasted pork belly lettuce wraps (Bossam), Veal escalopes in mustard sauce with Ratte potatoes. Add as much chilli to the spice paste as you dare. 6 garlic cloves, peeled and sliced Please try again, Braised featherblade of beef with mustard mash, Quick, easy and healthy meals for busy families, Balls, Bars & Bombs + drinks and other nourishing snacks, Recipes and notes from a chef who chose baking, Simple meals and fabulous feasts from Italy, crushed dried chillies, according to taste. Balls, Bars & Bombs + drinks and other nourishing snacks Place the shallots, ginger, lemongrass, kaffir lime leaves, garlic, chillies into a food processor with 50ml water. Beef rendang, Claire Thomson's Over 33,000 recipes from hundreds of complete cookbooks in your ever-expanding online cookbook library. Although many people think it’s a curry, a traditional rendang is really nothing like a curry, but – as with so many dishes – it has been adapted to suit people’s tastes over the years. Sign up. Michael James and Pippa James 108 Recipes, Lagom Spanish recipes from Barcelona & beyond 1 kilo stewing beef, diced To serve: squeeze over the lime juice, sprinkle over lime zest and serve with naan bread. 2 lemongrass stalks, chopped Beef rendang, Antony Suvalko's Method. Please try again, Indian-spiced lamb shoulder with Bombay potatoes, Indian soft shell crabs with home-made lime pickle, Quick, easy and healthy meals for busy families, Balls, Bars & Bombs + drinks and other nourishing snacks, Recipes and notes from a chef who chose baking, Simple meals and fabulous feasts from Italy, piece of root ginger, peeled and roughly chopped, lemon grass stalks, tough outer layers discarded, roughly chopped, small dried chillies, depending on how hot you like it. 70 Recipes, The Tivoli Road Baker Place the shallots, ginger, lemongrass, kaffir lime leaves, garlic, chillies into a food processor with 50ml water. The Swedish Art of Eating Harmoniously Salt and pepper. 57 Recipes, Feasting Amanda Ruben Method. 105 Recipes, Dinner Like A Boss To make the spice paste, roughly chop the shallots, galangal, lemongrass, garlic and ginger, then place all the ingredients into a food processor and pulse, adding as much water as necessary (about 4–5 tablespoons) to make a fine paste. Cover and set aside to marinate for at least two hours, preferably overnight in the fridge. For the sauce, pound the lemongrass to a pulp in a pestle and mortar. 81 Recipes, “I can't think of any greater pleasure in life than good food”, We're sorry but we had trouble running your search. Beef rendang, Billy Law's