BSF brought to us by Red Energy. Over Summer we read, watched and cooked… BOOK: Caro: Less by Andrew Sean Green Corrie: Heart, The Lover by Lily King SCREEN: Caro: Hamnet Corrie: The Family Stone FOOD: Caro: Beef Rendang by Recipe Tin Eats https://www.recipetineats.com/beef-rendang/ Ingredients Spice Paste • 12 dried chilies, rehydrated in boiling water, or 12 large fresh (Note 1a) • 1 small onion, finely chopped (Note 1b) • 5 cloves garlic, minced • 3 lemongrass stalks, white part only, sliced (Note 2) • 1 1/2 tbsp fresh galangal, finely chopped (Note 3) • 1 1/2 tbsp fresh ginger, minced • 2 tbsp oil (vegetable, canola or peanut oil) Curry • 2 lb/ 1 kg chuck steak, or other slow cooking beef, cut into 4cm / 1.6″ cubes (Note 4) • 1 tbsp oil (vegetable, peanut, canola) • 1 cinnamon stick • 1/4 tsp clove powder • 3 star anise • 1/2 tsp cardamon powder • 1 lemongrass stick, bottom half of the stick only and smashed (Note 5) • 400ml / 14 oz coconut milk (1 standard can) • 2 tsp tamarind puree / paste, or tamarind pulp soaked in 1 tbsp of hot water, seeds removed (Note 6) • 4 large kaffir lime leaves (or 6 small) , very finely sliced (Note 7) • 1/3 cup desiccated coconut (finely shredded coconut) • 1 tbsp brown sugar or grated palm sugar • 1 1/2 tsp salt Instructions 1. Place Spice Paste ingredients in a small food processor and whizz until fine. NOTE: If using dried chilli and you know your food processor is not that powerful, chop the chilli first. 2. Heat 1 tbsp oil in a large heavy based pot over high heat. Add half the beef and brown, then remove onto plate. Repeat with remaining beef. 3. Lower heat to medium low. Add Spice Paste and cook for 2 – 3 minutes until the wetness has reduced and the spice paste darkens (don’t breathe in too much, the chilli will make you cough!). 4. Add remaining Curry ingredients and beef. Stir to combine. 5. Bring to simmer, then immediately turn down the heat to low or medium low so the sauce is bubbling very gently. 6. Put the lid on the pot and leave it to simmer for 1 hr 15 minutes. 7. Remove lid and check the beef to see how tender it is. You don’t want it to be “fall apart at a touch” at this stage, but it should be quite tender. If it is fall apart already, remove the beef from the pot before proceeding. 8. Turn up heat to medium and reduce sauce for 30 – 40 minutes, stirring every now and then at first, then frequently towards the end until the beef browns and the sauce reduces to a paste that coats the beef. (Note 9) 9. The beef should now be very tender, fall apart at a touch. If not, add a splash of water and keep cooking. Remove from heat and serve with plain or Restaurant Style Coconut Rice. Corrie: Minted Pea and Toasted Almond Salsa Tartines by Donna Hay Minted pea and toasted almond salsa tartines Serves 4 1½ cups (360g) fresh ricotta 4 large slices bread of your choice, toasted Minted pea and toasted almond salsa 2½ cups (350g) frozen peas ½ cup (50g) toasted flaked almonds ¼ cup (14g) finely chopped mint leaves 2 teaspoons finely grated lemon rind 1 tablespoon extra virgin olive oil sea salt and cracked black pepper To serve shiso leaves (optional), dried chilli flakes and lemon wedges To make the minted pea and toasted almond salsa, cook the peas in a small saucepan of boiling water for 2-3 minutes or until tender. Drain and refresh under cold water, then drain well again. Transfer to a large bowl and roughly mash. Add the almonds, mint, lemon rind and oil. Sprinkle with salt and pepper and mix to combine. Spread the ricotta over the bread. Top with the minted pea and toasted almond salsa, and the shiso leaves, if using. Sprinkle with chilli flakes and serve with a squeeze of lemon.
