I had some friends coming round for a catch up – dinner at the weekend and as I hadn’t seen them for a while I wanted to do something special but had no time to prepare. I knew we were going to be out all day so what did I do to solve this problem – I turned to my trusty slow cooker.
The slow cooker is the solver of all ‘no time to cook anything’ problems. Bung something in, in the morning, and come back later to a delicious dinner that has practically cooked itself.
I whipped up this sensational Indonesian beef rendang which took only a few minutes to prep and then left it to simmer away all day while I was out ferrying kids around and buying sofas.
I love curry pastes and use them all the time because you don’t need to mess about trying to source lots of authentic herbs and spices to replicate a traditional dish. You can buy Thai, Jerk, Indian and this Rendang paste. They contain everything you need to get that characteristic flavour with nothing more than some store cupboard stock and a tin of coconut milk. They last for ages too. One jar will make about 3 curries.
I got back with an hour to go until my guests were arriving. So I threw together a simple starter – a Gado Gado (Indonesian mix -mix) salad with some peanut dressing made from a jar of satay sauce and made some yoghurt flatbread (separate post) to serve with a bought coconut dip and some pickles. I serve the curry on a pile of jasmine rice – basmati rice cooked in jasmine tea for a delicate authentic Indonesian taste. It all looked really impressive but was really no trouble at all to do.
What you need:
2 tbsp oil
2 tbsp flour
300ml beef stock
300ml coconut milk
1lb stewing steak
1 onion, peeled and finely chopped
2 garlic cloves peeled and chopped
a knob of ginger peeled and grated
3 tbsp rendang curry paste
a handful of chopped coriander
What to do
Heat the oil in a pan and fry the onion, garlic and ginger for a few minutes until softened
Add the beef and cook for a few minutes to brown
Add the flour and curry paste. Cook for a minute
Then stir in the stock and coconut milk
It looks a bit beige at this point but that’s alright. Fear not, as it cooks slowly all day it will darken, the flavours will develop and the spices will split the oil in the sauce giving it that lovely authentic curry sauce look.
Add in a handful of coriander (I used frozen) and some freshly chopped spring onions.
Leave to cook on high all day or at least 4 hours.
To make the jasmine rice, follow the recipe for egg fried rice (separate post) but use jasmine tea instead of water to cook the rice in and leave out the egg.
Let me know what you think via the comments and if you make it tag a photo #sixmixtricks on instagram