Mohini Howard of Adventures with Food Cookery Workshops has developed a truely tasty rendang dish. She was kind enough to drop a sample over to us to taste and it is out of this world. The sauce is thick and sweet and rich and pairs beautifully with venison.
Ingredients for 10 ppl
2kg Cubed Shoulder/leg venison
1 x Star Anise
Cinnamon Stick
5 Cloves
2 Tablespoons Flavourless Oil
2 x Can Full-Fat Coconut Milk
Paste:
4 Shallots or 2 x Red Onions
12-15 Dries Red Chillies (soaked in hot water for 10 mins)
5-6 Kafir Lime Leaves
1 Whole Bulb of Garlic, peeled
4” Piece Fresh Ginger
2” Piece Fresh Galangal
Lemongrass (inside part) or Zest of a Lemon
3 Teaspoons Ground Coriander
1 Teaspoon Ground Cumin
Salt
Method:
- Blitz all of the ingredients for the paste in a food processor to a fine consistency.
- In a large, heavy casserole, heat the oil and throw in the aromatics (whole spices).
- Add half of the paste and stir well.
- Add the meat and stir well on a high heat to help seal it.
- Add the coconut milk and bring to the boil.
- Cover and transfer to oven for approx an hour and a half or until the meat is cooked through but not falling apart.
- Transfer back to the hob and cook for another half an hour, checking and stirring every 10 minutes to make sure it doesn’t stick.
- Finally, take the lid off and allow the sauce to reduce, stirring, until it changes from a beige colour to a deep dark sauce that clings to the meat and the liquid has disappeared.
- Serve scattered with a few sliced red chillies/fresh coriander alongside plain rice and wilted greens.
