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By the time my girlfriend gets home, she'll be cold, tired and starving - what to cook?
23 Answers
What shall I cook for her?
a lamb and coconut rendang curry with pilau rice
Southern fried chicken jacket potatoes and coleslaw
a lamb and coconut rendang curry with pilau rice
Southern fried chicken jacket potatoes and coleslaw
Answers
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1 onion, roughly chopped
1 tbsp chopped fresh ginger
1 tbsp chopped galangal
1 tbsp chopped garlic
1 lemongrass stalk, tough outer layer removed and roughly chopped
2 tsp turmeric
6 long red dried chillies, soaked in water and roughly chopped
2 tbsp sunflower oil
1 cinnamon stick
6 cardamom pods
650g shoulder of lamb, trimmed of any excess fat
Zest of 2 kaffir limes
400ml coconut milk
1 tbsp of tamarind puree or juice of a lime
100g fresh grated coconut
1 x small bunch corianderFor the rice
1 tbsp sunflower oil
1 cinnamon stick
4 cardamom pods
250g basmati rice, very well rinsed
600ml water
2 tbsp chopped fresh coriander
Sea salt.For the sambal
3 shallots, roughly chopped
1 small handful coriander
1 small handful fresh mint
1 red finger, de-seeded and roughly chopped
1 tbsp lime juice
150g fresh grated coconut..Preparation
1. To make the rendang paste, place the onion, ginger, galangal, garlic, lemongrass, turmeric and chillies into a food processor. Blitz to form a smooth puree.
2. Heat a wok and add the oil. Fry the paste over a high heat until the paste turns darker and is highly aromatic.
3. Next add the cardamom pods and the cinnamon stick broken in half. Cook for another minute then add the beef.
4. Stirring continuously cook the meat until it is well sealed. Next pour over the coconut milk and bring to a gentle simmer, add the kaffir lime leaves and zest.
5. Season with salt, stir well then reduce to a simmer. Cook for about an hour when the meat should be tender and the sauce lovely and reduced.
6. Meanwhile toast the coconut in a dry pan. Keep a close eye on this, as it will burn really quickly.
7. It should be a lovely deep brown colour when ready. Blitz to a powder in a small blender or pound in a pestle and mortar.
8. When the rendang is ready stir into the mixture making sure it is well mixed in.
1 tbsp chopped fresh ginger
1 tbsp chopped galangal
1 tbsp chopped garlic
1 lemongrass stalk, tough outer layer removed and roughly chopped
2 tsp turmeric
6 long red dried chillies, soaked in water and roughly chopped
2 tbsp sunflower oil
1 cinnamon stick
6 cardamom pods
650g shoulder of lamb, trimmed of any excess fat
Zest of 2 kaffir limes
400ml coconut milk
1 tbsp of tamarind puree or juice of a lime
100g fresh grated coconut
1 x small bunch corianderFor the rice
1 tbsp sunflower oil
1 cinnamon stick
4 cardamom pods
250g basmati rice, very well rinsed
600ml water
2 tbsp chopped fresh coriander
Sea salt.For the sambal
3 shallots, roughly chopped
1 small handful coriander
1 small handful fresh mint
1 red finger, de-seeded and roughly chopped
1 tbsp lime juice
150g fresh grated coconut..Preparation
1. To make the rendang paste, place the onion, ginger, galangal, garlic, lemongrass, turmeric and chillies into a food processor. Blitz to form a smooth puree.
2. Heat a wok and add the oil. Fry the paste over a high heat until the paste turns darker and is highly aromatic.
3. Next add the cardamom pods and the cinnamon stick broken in half. Cook for another minute then add the beef.
4. Stirring continuously cook the meat until it is well sealed. Next pour over the coconut milk and bring to a gentle simmer, add the kaffir lime leaves and zest.
5. Season with salt, stir well then reduce to a simmer. Cook for about an hour when the meat should be tender and the sauce lovely and reduced.
6. Meanwhile toast the coconut in a dry pan. Keep a close eye on this, as it will burn really quickly.
7. It should be a lovely deep brown colour when ready. Blitz to a powder in a small blender or pound in a pestle and mortar.
8. When the rendang is ready stir into the mixture making sure it is well mixed in.
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