Tuesday, 1 November 2011

Jeon-Style Crayfish cakes

Well now, it has been an extremely long time since I last blogged. I put this down to a number of things.

  • Working like a lunatic for months on end, most of which has been away from home. This makes for limited cooking and creative time.
  • I’ve also lacked inspiration of late. Don’t get me wrong I’m still cooking when at home, it’s just that I’ve not done anything new for a while, sticking with old faves and the like to make the most of the time I have.
  • There have been a couple of new items I’ve done and to be honest I couldn’t really be bothered to take pics and write about it.

Working in London does have benefits food wise, for instance, when time allows, we pay a visit to Smiths of Smithfield (John Torode no less) which is brilliant. Most of the time, however work decrees that we go somewhere closer to the office. None of my work compadres have the compunction to “go that little bit further” for good grub. So we tend to eat in the nearest chain. E.g Wagamamas. On a side issue, I have discovered that at least one of their dishes contains a factory made sauce. Wagamamas devotee’s still refute this. I however, know this to be true as I asked the waiter.
So in essence, rather than a perfect opportunity to experience gastronomic delights the time in London has lead to countless late evening meals which are restricted to the meagre expenses budget, all of which has moved me several steps closer to the official status of fat bloater.

So here I am a few months later, feeling the need to blog and armed with a couple of copies of Olive, I’ve made an extreme effort to get of my backside and get some stuff down. So you’d better bloody enjoy it

Jeon-Style Crayfish Cakes

Spotted these in Octobers Olive, in the Korean section. With my new found love of crayfish and the success of the “get to the fish man before the same bloody woman buys all his stock" mission, I gave them a go. Brilliant Oriental flavours going on, that go perfectly with the meaty crayfish 

The Cakes
Crayfish tails (or cooked prawns) 450g, coarsely chopped
1 egg Beaten
2 Spring onions Julienne
1 clove of Garlic Finely Chopped
Garlic Powder 1tsp
Onion Powder 1tsp ( I couldn’t find this so I used Onion Granules then crushed them)
White Pepper ¼ tsp
Glutinous Rice Flour 2 tbsp (Couldn’t find this either so I used ground rice)
Veg oil Tbsp for frying
Chives finely chopped for Garnish
Pinch of Sea Salt

Garlic-Pimento Glaze , dipping sauce thing
Red chilli bean paste 4tbsp (Again no joy with this so I used Sambal Oelek)
Rice wine vinegar 3 tbsp
Soy Sauce 3 tbsp
Granulated Sugar  3 tbsp
Garlic powder 2 tbsp
Garlic 2 cloves
Sping onions 2 chopped
Sesame oil 60 ml

In a food processor combine all the ingredients for the glaze, except for the oil. Blend well then gradually add the oil to emulsify the glaze. Ermmmm, well, I didn’t actually achieve the emulsification but it still tasted great so don’t worry if yours doesn’t either, who’s going to know. Transfer to the receptacle of your choice

Combine the Crayfish, egg, spring onions, garlic, garlic powder, onion powder, sea salt and white pepper in a bowl. Mix well then add the rice flow, stirring well so that it doesn’t clump together. The mixture should be something like a thick batter with bits in it. I thought it was way to sloppy but when you start the cooking process you’ll realise this is fine

Heat a large non stick frying pan over a medium high heat. Add the veg oil, heat for a min then reduce heat to medium. Put Dollops of the mixture into the pan leaving about 2.5 cm between each cake. I think I made do with less room and they came out OK. The cakes should be about 1cm thick, cook for about 3-4 mins on each side until golden brown. You can make your cakes thicker if you want, you’ll just need to cook them for longer.

These make a great starter or light lunch and the glaze/dipping sauce lasts for ages if you stick it in a jar with a lid and keep it in the fridge

Friday, 17 June 2011

Peanut Noodle Veggie Salad

Probably one of the best things about working from home is being able to create all manner of taste sensations at lunch time and not be restricted to whatever plastic wrapped, bread based items that are normally available to purchase at mid-day or find yourself limited to something that wont sweat or go soggy after 4 hours in plastic box.

Actually when I think about it, having the option  to get up 10-15 mins before you start work is pretty damn good , ok so it’s a close second

Although I say you’re able to create many wondrous things I usually go for the cheese sandwich as that’s what time often dictates and to be honest I love a cheese sarnie in all of its many guises anyway.

Right so I haven’t sat down in front of the keyboard to rattle on endlessly about cheese butties, far from it.

This dish is full of good things, its extremely tasty and can pack a punch if you want it to. Now who can say that about their average work day lunch. The only difficulty comes if you have a nut allergy other than that it’s a winner for Kids, Veggies and I think, for those who don’t work at home. If you take all the veg and noodles etc in one box and the dressing in another , then mix when your ready to eat it should work I reckon.

One of the best things is, it takes about 5-10 mins to make

The Veg ingredients I list here are totally optional, you can add or remove whatever you think will work. You can even add some cooked strips of Beef, Chicken or maybe some prawns if the though of totally veggie leaves you in a cold sweat

Serves 4

1 Pack of Pre-cooked egg noodles
1 Small carrot cut into very fine strips
10 Mange tout / Sugar snap peas cut into very fine strips
2 Spring onions cut into very fine strips
4 Radishes sliced very finely
5-6 Mint leaves chopped
4-5 Sprigs of Coriander chopped

2 Tablepsoons of smooth peanut butter
2 Tablespoons of Light Soy Sauce
2 Tablespoons of Chilli Sauce ( I used the sweet dipping sauce)
1 Teaspoon of Sesame oil

Whisk the dressing ingredients together in a small bowl until well combined
In a separate bowl toss all the salad ingredients together until mixed.
Add the dressing to the salad, get your hands in and mix well until all of the salad is coated.
Serve and top with some or all of the following, fresh coriander, fresh mint, finely sliced chilli, pea shoots….

Monday, 6 June 2011

Pigeon Breast With Crispy Bacon

I spotted 6 of these little beauties at the Rode Hall Farmers Market, originally I went to this stall for chicken thighs but the bloke said, in a round about way, he couldn’t be arsed to prep them the morning of the market. Already disappointed that the fish man had sold out of Crayfish tails by 10am and being jostled by people with no sense of spatial awareness I was beginning to rage. Then the thought of succulent pigeon breast placated me. That was until I had to beat off a troupe of octogenarians to buy some Veg.

Anyway the dish, Ok so I did a bit of searching and most of the Pigeon dishes called for either whole pigeons or blackberries. So no luck there, I had Pigeon breast once before at a restaurant and the sauce was nice but I couldn’t remember the taste.

Then I saw one with bacon …. Hmmm salty bacon and Gamey Pigeon that’ll do.
So Here’s what I came up with. I started by crisping up some streaky bacon in pan then frying the pigeon, a whole raft of flavours were left stuck invitingly at bottom, like a carpet of  Savoury loveliness. Red wine to deglaze, then pour off to make a dressing with oil, sugar and vinegar. Some leaves for balance and big huge olive bread crutony things for texture

Serves 4 as a Starter

6 Pigeon breasts
8 rashers of Streaky Bacon
Splash of Red wine
Tablespoon red wine vinegar
5 tablespoons of Rapeseed oil
Teaspoon of sugar
8 Slices of Olive Bread (other bread is fine really) about 2 inches per slice

Season the Pigeon breasts with Salt and Pepper, rub with Olive oil and put to one side
Take a large frying pan (not non stick is best for leaving the most taste residue) brush lightly with olive oil and heat.
Fry the streaky bacon until golden and crispy, remove from the pan and place on kitchen towel to drain.
Fry the breasts for a couple of mins on each side, if you cut open a breast and the middle is still just pink then you’re done.
Remove the breasts and leave to rest, deglaze the pan with red wine, scraping round with a spatula to get all the bits of the bottom of the pan. Reduce the red wine by half, pour into a bowl and whisk in the Rapeseed oil, vinegar and sugar .. Taste and add, a little at a time, more of what you like until you get the balance just how you like it.

Toast the bread slices either under the grill or on a griddle pan
Slice the Pigeon on an angle
Dress the salad, place the bread on the plate, top with Salad, then bacon broken into pieces, add the slices of pigeon and finally drizzle over some more of the dressing.

Monday, 30 May 2011

Limoncello Gelato with Brandy Snap Crumble

As soon as I saw the recipe for Gelato in Olive I had to have a go, I love the taste of lemon ice cream and I wasn’t disappointed. It is, without reservation, unashamedly lemony and that, for me, makes it well worth doing

The dish as a whole came out of dessert gone wrong. Once I’d made the Gelato I wanted to create some Brandy snap baskets and then sit a generous ball of Gelato inside each basket. Unfortunately the Brandy Snaps went wrong and were too hard but tasted great.

I didn’t want to waste them so I hit on the idea of putting them in the food processor and reducing them to crumbs.

Limoncello Gelato (From Olive Magazine)
3 Lemons, Zested and Juiced
190g Icing Sugar
450ml Double Cream
3 Tbsp Ice Cold Limoncello

115g/4oz butter
115g/4oz caster sugar
4 tbsp golden syrup
2 tbsp brandy
115g/4oz plain flour
1 tsp ground ginger

For the Gelato
Finely grate the zest of the lemons into a bowl, then add their juice the stir in the icing sugar and leave for 30 mins. Whip the cream and the ice-cold Limoncello  until softly whipped, then whisk in the lemon mixture. Turn into a tub and put in the freezer. Freeze over night

For the Brand Snaps
Preheat the oven to 180C/350F/Gas 4. Line a large baking tray with greaseproof paper.
For the brandy snaps, melt the butter, sugar, syrup and brandy in a saucepan.
Remove the pan from the heat and stir in the flour and ginger. Set aside to cool.
Drop teaspoon sizes of the mixture onto the baking tray and space wide apart. Bake in the oven for 5–7 minutes.

At This point I shaped the discs, whilst still warm, over Dario moulds and although I achieved the basket shaped they were too hard.
To make the crumble put the cooked brandy snaps, once cold, into a food processor and pulse until you get a crumb like effect.

Line a Ramekin Dish with cling film, spoon the gelato into the Ramekin pressing down as you go until there’s 7-10 ml of space left at the top. Now top with the crumb mixture and press until firm. Put the Ramekin upside down on a plate, hold the Clingfilm down and gently lift the Ramekin. Finally delicately remove the cling film and add what decoration you feel good with.  

Saturday, 28 May 2011

Spicy Prawn and Chorizo Potatoes

I have seen this somewhere before, I cant remember where though and therefore I've sort of made this up with some inspiration.

This dish suits any night of the week, the chorizo gives a wonderful level of flavour, the potatoes give it some body and the egg, if runny delights you with  a gorgeous richness to it

4 Medium size potatoes, peeled and cut into cubes, about 1 Inch
1 Packet of supermarket cooked prawns
1 good length of Chorizo, sliced
1 Red onion, finely chopped
1 Garlic Clove finely chopped
100 ml of white wine
1 egg per person
1 Chilli de-seeded and sliced
1/2 tsp Cayenne pepper
1 Handful of fresh parsley chopped

Heat the oven to 200 Degrees
Bring a pan of water to the boil, salt it and add the potato cubes, cook for 5 mins, drain, season and drizzle with Olive oil add the Cayenne and gently toss. Leave to rest for 10 mins, Tip into a roasting tin and place in the oven for 30 mins or until crispy and golden.

Meanwhile, saute the onions and garlic until soft
Put a separate pan of water onto boil for the poached egg

Add the chorizo, turn up the heat , stir until the chorizo starts to release its oil, lower the heat add the chilli and cook simmer gently for 10 mins.

Add the prawns, cook for 2-3 mins, add the wine turn up the heat and cook until wine has evaporated. Then reduce to a simmer until the potatoes are cooked. You may have to turn the heat off whilst the potatoes are cooking.

Add the cooked potatoes to the pan and stir gently so that the potatoes are coated in the sauce

Put the eggs onto poach and cook for 3 mins
Stir the parsely through the prawn, potatoes etc ...
Pile up into a large dish and place the poached egg on top
Drizzle over any remaining oil from the pan

Tuesday, 17 May 2011

Triple Chocolate Neapolitan

This made all the woman in my house go a bit weird and make nom nom hmmm noises. The rate with which this disappeared suggests that it's actually quite good.

As I'm no pudding expert I used this recipe straight from Olive Magazine and is now available on BBC Good Food 

There are some things to be wary of if you're going to attempt this
  • You'll need a mixer, not essential but its knackering if you haven't
  • Don't over whip your cream otherwise it wont mix properly with the egg whites and the Ice Cream will have a weird texture
  • The Recipe suggests you fold the melted chocolate into the creamy egg mix, I tried this but it made the chocolate harden so and left bits in it. So instead I very very gently used a whisk to combine the two.
  • Oh and make sure you get first go otherwise you might not get any, especially if there are women about.

Other than the method changes above I haven't really tried anything else yet accept adding some Vanilla Tuiles which went quite well

Oh and a learning opportunity for me here, the method for mixing the egg whites with the sugar is like making an Italian Meringue apparently and not something I'd done before

Serves about 8 
or 2 Choc crazed females

flavourless oil such as groundnut oil or vegetable oil, for the tin
175g golden caster sugar
2 egg whites
600ml pot double cream
100g white chocolate
100g milk chocolate
100g 70% dark chocolate

Lightly oil then line a 900g loaf tin (I used a plastic Sandwich Box) with a double layer of clingfilm, leaving overhanging edges. Put the caster sugar in a pan with 4 tbsp water and heat gently until the sugar has completely dissolved, then boil for 2 minutes.
Whisk the egg whites to firm peaks in a large bowl. When the syrup has boiled for 2 minutes, carefully pour it into the egg whites a little at a time, with the beaters still running. Whisk until it has all been mixed in. Beat for 2 minutes to cool. Softly whip the cream in another bowl. Fold the cream into the egg whites, then divide the mix into three.
Melt each type of chocolate separately and leave until cooled but still liquid. Mix each into a different bowl of the base mix so you have dark, milk and white chocolate mixes.
Tip the dark mix into the lined tin,level it, then freeze for 45 minutes until just firm. Keep the other mixes chilled in the fridge until you need them.
Spoon the milk chocolate mix over the dark chocolate, then level and freeze for another 45 minutes or until just firm.
Finish with the white chocolate layer and cover with clingfilm.

Freeze for at least 6 hours or overnight before serving. Give it 20 minutes out of the freezer to soften a little before turning out to slice.

Take how much you want, issue the ladies with spoons and stand well back

Monday, 16 May 2011

Mozzarella Suprise Burgers

Burger recipes are like Flat Screen TV’s, Annoying Neighbours and Opinions on the NHS reforms …. Every buggers got one.

I’ve developed mine over time with the most recent addition being a little piece of mozzarella in the middle that melts into a delightfully stringy mess that kids love.

You could, I suppose, try other cheeses so long as they melt into something sufficiently oozy to keep your diners happy

The rest of the ingredients are my personal preferences but the guidelines are there for you to follow and get all inspirational and stuff

400g Quality Beef Mince
1 Red Onion Finely Chopped
2 Cloves of Garlic Finely chopped
2 Handfulls of Breadcrumbs
1 Teaspoon of Capers chopped
1 Chlli Chopped
10 basil leaves chopped
1 Handful of freshly grated Parmesan
1 Beaten Egg
1 Teaspoon of Sun Dried Tomato Paste
Dash of Worcestershire Sauce

So, couldn’t be simpler really place all the dry ingredients in the bowl, mix the wet ones together. Then mix the dry and the wet using a big wooden spoon and season well.

When sufficiently combined, place to one side and tear of nice chunky of mozzarella about the size of a walnut.

Now you’re ready for shaping your burgers.
Grab a chunk of the burger mix, its difficult to explain so grab a piece, roll it into a ball and then flatten into burger shape. Too Big take some out, too small … well you get the idea.

Ok so now you have your perfect size and still at the rolling into a ball stage.
Make a big Hole in the middle , push one of your mozzarella pieces into and then close the burger mix around it.
Flatten out into burger shape and place on a plate.
Repeat for all burgers and place in the fridge for 30 mins

Heat your cooking method of choice be it BBQ. Griddle or Frying pan and cook for around 10 mins flipping occasionally  but carefully as homemade burgers lose their shape quite easily

To test , stick a knife into the middle, pull out and touch against your lip .. if its ow that’s hot then its done, if not keep cooking

Serve how you like your burgers to be served

Friday, 6 May 2011

Seared Beef Carpaccio With Rosemary Flowers

Whaaaaat! Flowers!!!

Yeah really, flowers, honest guv.

I’ve seen many a TV chef type try to convince us that flowers are edible. Whoaaa steady on there.
I’ve just accepted that cheese and Jam are an acceptable flavour combination and now you expect me to believe I can happily chomp my way through the colourful section of the Garden Centre.

Erm, as it turns out, to some extent, they’re right.

The Rosemary in my back yard recently started sprouting flowers, so, tentatively; I plucked one of the purple blooms and had a little Chew. Wow, a delicate sort of flavour explosion thing was cavorting around inside my mouth. So confirm this was a new (to me) taste sensation I gave some to Lisa who quickly confirmed that they were indeed flavoursome and that I hadn’t been enjoying too much of the big orange thing in the Sky

Many ideas sprang mind around how to get the best out of the flowers and two things were paramount: What would be complemented by a rosemary hit and what would do justice to the delicate beauty of the flowers.?

Taste wise I think I achieved this, visually, did I do them Justice?

Serves 4 as a starter

1 Small, quality beef fillet steak
2 Radishes very thinly sliced
Handful of rocket and/or leaves of your choice
1 Tomato de-seeded and cut into fine cubes
8 Tablespoons of mayonnaise
1 Tablespoon of Extra Virgin Olive Oil
Squeeze of Lemon Juice
2 Teaspoons of Dijon Mustard
Baguette cut into 2cm thick slices, 3 per serving
Small amount of groundnut oil
Small amount of Rosemary flowers

On a clean chopping board lay down a good amount of sea salt and freshly ground pepper.

Roll your steak in the salt and pepper so that you get a nice even coating all over the steak

Heat a frying pan until it is very hot, add the groundnut oil and very quickly sear all sides of the steak. It’s best to use a pair of tongs if you have one. Put the steak to one side to rest

In a bowl mix the mayonnaise, oil and mustard, whisk together then slowly whisk in Lemon juice and seasoning to taste.
Once the Steak has rested cut into slices as thin as you can get whilst keeping the pieces whole.

Take two sheets of Clingfilm and place one steak slice in-between the Clingfilm sheets.
Using a heavy object (rolling pin or meat mallet thing) batter the meat until it is wafer thin, repeat this process for all your slices.

In the same pan fry/toast your slices of bread until they take on a golden colour

Now your ready to assemble the dish how you want.

I started with the bread base, added the meat , then the leaves , the flowers and finished with a drizzle of the mustard mayo

Lisa did hers slightly differently

So, the taste then, what about that?
I think I matched the deep flavour of the beef , the peppery-ness of the rocket and acidic creaminess of the sauce very well with the fragrant rosemary bursts. 

You know what?
I think this eating flowers lark will grow on me ….. Ha Ha Ha Ha …. Erm I’ll get my coat

Wednesday, 4 May 2011

Chilli Chicken with Basil

It seems an absolute age since I last blogged. I think that's more to do with all the brilliant weather we've been having than anything else really. It's just been too nice to sit tapping away at a laptop when I don't have to

Lisa is getting to grips with her camera, hence the additional photos

So time to start getting some new stuff down and I though I'd share with you an old favourite of mine

This is a tried and tested recipe that never fails to disappoint I usually use beef but, as in this case, chicken works just as well.

A word of warning this is spicy and if you use the right chillies it can be tear your face off hot.

It has everything you'd want from a Thai dish, sweet, savoury, sour and heat.

I occasionally use Holy Basil but this is hard to come by so normally I use standard Basil

Serves 4
6 Tbsp Groundnut Oil
16-20 fresh Basil Leaves
3 Chicken Breasts
2 Tbsp Fish Sauce
2 Tspn Soft Brown Sugar
2 Red Chillis sliced into rings
3 Garlic Cloves chopped
2 tsp Ginger Chopped
1 Shallot Thinly sliced
2 tbsp finely chopped basil
Juice of half a lemon

Steamed Rice to serve

Heat the oil in a wok and when hot, add the whole basile leaves and fry until they crisp up.

Slice the Chicken into thin strips, place in a bowl, add the fish sauce and the sugar mix well and leave to marinate for 30 mins

This wont take long and be WARNED they spit like crazy when you fry them

Lift them out of the oil with a slotted spoon and put them on kitchen paper to dry

Drain all but a tbsp of the oil and reheat. Add the Shallot , Garlic, Ginger and Chilli for around 10- 20 seconds. This will give off a very pungent aroma that can make your eyes water and make you cough. It's supposed to do this

Add the chicken and fry for around 3 mins, stirring continuously 

Flavour with the lemon juice and black pepper to your taste. Stir in the chopped basil and serve with the rice, topped off with the fried basil

Sunday, 24 April 2011

Sausage and Porcini Pappardelle

This dish was born out multi buy offer at Sainsbury’s. Sausages were on offer and one pack had been demolished at the previous nights BBQ.

I seem to recall a Jamie recipe similar to this, which gave me the inspiration to make it.

The Sausages and porcini mushrooms deliver little nuggets of meaty goodness. You could easily use Tagliatelle with this but I preferred the larger Pappardelle as it seems to make the dish more filling, the wine gives just the right amount of acidity

Serves 5

Six Pork Sausages
Handful of Dried Porcini Mushrooms

Two sprigs of Thyme, stalks removed and finely chopped
500g Bag of Pappardelle
1 Shallot finely chopped
2 Cloves of Garlic Finely Chopped
Glug of dry white wine
Tablespoon of Olive Oil
50ml Double Cream

Put the mushrooms in a bowl and cover with boiling water and leave for 20 mins.
Remove the Skin from the sausages and pinch off bite size pieces
Add the oil to large frying pan and gently fry the onion and garlic for a couple of mins
Add the sausages pieces to the pan and gently fry until brown
Meanwhile squeeze the water from the mushrooms but reserve the soaking water .
In a separate pan heat a knob of butter and gently fry the mushrooms, then add them to the pan with the sausages.
Next add the glug of wine, the Thyme and cook on a high heat for a min or two.
Add a couple of ladles of the mushroom water, be careful not to use the grit at the bottom of the bowl.
Reduce the heat and simmer for 15 mins, top up with any remaining mushroom water if required.
Meanwhile heat a large pan of water to boiling point, add a good amount of salt. Then cook the Pappardelle to packet instructions.
Spoon a little water from the Pappardelle into the sausage pan to loosen the sauce slightly and give it a glossy look.
Stir in the cream
Season the sauce to taste.
Drain the Pappardelle and tip into the pan with the sauce
Toss the pasta until all of it is coated in the sauce
Serve in pasta bowls and top with shaved Parmesan 

Thursday, 14 April 2011

Beef Rendang

I love this dish. Its spicy, fragrant, sticky, gooey and it uses a nice cheap cut of meat.

There is a fair old amount of prep involved with all the chopping and stuff. This can be made easier if you get your butcher to cube the meat for you (buy it cubed from the supermarket) and trim off some of the fat if you want it leaner.

Lisa is not so hot (ha, see what I did there) on this, as although Malaysian cooking has elements of the Thai food she likes, it also has fair amounts of Indian spicing which she’s not so keen on. 

Some patience is required in getting the things to cook properly whilst resisting the temptation to whack up the heat.

The Recipe comes straight from John Torode and I only tweaked a little for my own tastes.


1 lemongrass stalk, roughly chopped
20g/¾oz coriander seeds
½tsp cumin seeds
½tsp turmeric powder
50g/2oz block coconut cream
1½ large onions, sliced
3 garlic cloves, chopped
3 red chillies, seeds removed, chopped (This wasn’t hot enough for me so add more or leave the seeds in if you like)
1 thumb-sized piece ginger, peeled and chopped
1 Teaspoon Chopped Galangal
1 bay leaf
750g/1lb 10oz boneless beef shin, cut into 2.5cm/1in cubes
400g/14oz canned coconut milk
250ml/8¾fl oz strong veal or beef stock, heated

Pound the lemongrass to a pulp using a pestle and mortar. Tip the lemongrass into a small bowl.

Heat the frying pan over a medium heat. Add the coriander, cumin seeds and turmeric and dry fry until fragrant. Tip the spices into a spice grinder or the pestle and mortar. Grind the spices to a powder if using a grinder, or pound in a pestle and mortar until the spices are as smooth as possible. Set aside.

In a wide pan or cast-iron wok, heat the block of coconut cream until it melts, keeping the heat low so that it does not burn. If, like me, you leave it in one block, this takes an absolute age. So if you can, break it up first. It's a bit like trying to break rock but it will save you time in the long run

Melt You Bugger Melt

Add the onions, garlic, chillies, ginger and pounded lemongrass to the pan and cook gently until the onions have softened and the mixture is fragrant.

Add the reserved ground spices and the bay leaf and fry for a few minutes more.

Add the meat and increase the heat so that it browns on all sides. Stir until the meat is completely coated with the spices - this will take a few minutes.

A few Minutes! This takes ages and trying to increase the heat to cook it quicker makes things stick to the bottom. So just be patient and it will happen.

By now wonderfully fragrant smells should start to emit from the kitchen, attracting all sorts to see what's a cooking
Ohhh........ but I like Beef Rendang

Add the coconut milk, bring to the boil, then add the hot stock.
Turn the heat up until its bubbling nicely then continue cooking for at least 1- 1½ hours, stirring occasionally until the sauce becomes thick and coats the meat well.

Serve with Rice, or follow John’s original recipe and add a salad as well
What ever you choose to serve it with, remember to add the chillies, spices etc to your taste. As for the leftovers I haven't worked out what to do with them yet.