大象传媒

For the Rendang Paste

• 1 Spanish onions, roughly chopped
• 1 bulb garlic, peeled & roughly chopped聽
• 3 stalks lemongrass, outer leaves removed, roughly chopped
• 2 large thumb ginger, peeled & roughly chopped
• Galangal, same quantity as ginger, roughly chopped
• 4 large red chillies, de-seeded & roughly chopped
• 1 tsp turmeric

For the Cooking Pot

• The rending paste
• 100ml sunflower oil
• 6 cardamom pods, crushed
• 1 cinnamon stick
• 700g diced chuck steak, 2cm cubes
• 400ml can coconut milk
• 1 tbsp tamarind paste聽
• 6 kaffir lime leaves
• Zest of 2 limes
• Big handful chopped coriander (use stalk & leaf)

Prepare the Rendang Paste
Place all ingredients in a processor & blitz to a smooth paste.

To Cook
Heat a large saucepan on a moderate hob, add the sunflower oil. Fry the rending paste, continually stirring, use a wooden spoon, gently fry it for 4-5 minutes until it deepens in colour.

Add the cardamom & cinnamon, stir through the paste for a minute, add the beef, stirring, brown the beef.

Add coconut milk, tamarind, kaffir lime leaves & bring to a simmer.

Allow the pan to gently simmer on the lowest possible simmering heat for 2 hours until the beef is extremely tender & the sauce is thick, reduced & aromatic.

Just before serving, add the lime zest & coriander.

Ingredients

• 225g plain flour
• 90ml tepid yeast
• 2.5ml salt
• 30ml caster sugar
• 4 eggs, beaten
• 100g butter

For the Syrup

• 120ml honey
• 120ml water
• Swig of dark rum

Method
Sift flour into a large bowl. Blend milk & yeast until smooth. Add to the flour & mix well with a wooden spoon. Leave in a warm place for about 20 minutes, until frothing.

Add the remaining flour, salt, sugar, eggs, softened butter & beat well for about 4 minutes.

Grease a ring savarin mould well with butter. Half fill the tin with the dough. Cover with oiled polythene & leave to rise until the tin is two-thirds full.

Bake at 200掳C for 20 minutes until well risen & golden brown. Cool the donut batter in the tin for a few minutes then turn out onto a wire rack.

Melt the syrup ingredients in a small saucepan. Place a plate under the cooling wire. Drizzle the hot syrup over warm savarin donut. Leave to completely cool. Eat!