This year has definitely been a challenging one. For many people in many parts of the world, challenges like this are sort of normal. Many of our fellow humans deal with struggle in a real sense every day. Us with our Combi-Steam lives are, no doubt, very fortunate compared with many and this Queen has often thought that maybe this virus has come along to remind us all just how fortunate we actually are.

One of the things that I have truly missed this year, as we all deal with the changes to the world as we knew it, is travel. That lucky feeling of freedom when you can head off to somewhere new or somewhere different to experience a new culture and all the sights, sounds, smells and of course, tastes that go with it. So to give me a little travel feeling without leaving my little palace, I have been recreating some of my favourite dishes from my favourite places - and of course, adding a Combi Steam spin. It’s like a holiday in my kitchen. In these tricky times it’s the best I can do, so I’m embracing and working with it and being grateful that I have the opportunity to cook!

This recipe is for beef rendang which is a deliciously delish, spicy, dry style (not overly saucy) slow cooked meat dish that is a classic in Indonesia and other parts of South East Asia like Malaysia and Singapore. The spice level can be determined by you, depending on how much chilli you want to add - this version is (for me) fairly mild. This dish also has a lovely balance of other flavours like tang and sweetness which, when mixed in with the richness of the beef is perfect. The beef has to be slowly cooked so it melts in your mouth. This needs to be done at a low temperature for a long time and incorporating some steam as it “simmers” ensures that it stays lovely and moist and extra tender.

For any dish that usually gently simmers on a cooktop for hours, you can always translate that into your Combi Steam by using your Combination Steam (Hot Air+Steaming) function - around 120-140°C is where that long gentle cooking will happen. The timing will be the same as what a good recipe would suggest when cooked on the cooktop. The advantage of doing it in the Combi Steam is that you can just set and forget - if you have a delayed start option you can also set it up in the morning, set your timing and function and when you need it ready and come back to your perfectly cooked dish. And leave the lid off so the steam can work that magic!

(serves 4 generously)

Ingredients:
2 tbs cornflour
800g shin beef (or other stewing beef) - cut into 5cm chunks
1 large brown onion (diced)
3 spring onions (chopped into 3cm chunks)
5 cloves of garlic - crushed
2 tbs minced ginger
¼ bunch coriander roughly chopped (stalks included)
1 tsp turmeric
1 large lime (zested & juiced)
1 tbs chilli paste (sambal olek) or to taste
1 tsp tamarind paste
1 tbsp ground coriander
1 tsp freshly ground black pepper
1 cinnamon stick
2 kaffir lime leaves (crushed in your hand)
3 tbs brown sugar
½ tsp salt
2 x 400ml cans coconut cream
deep fried shallots to garnish (if desired)
add some chopped fresh chilli too if you like - dealer’s choice!

Method:

1. Place the cornflour and the beef into a large casserole style pot. Add the salt and pepper. Mix to combine and coat the beef in the flour.

2. Add all the other ingredients and stir to combine well.

3. Place the pot into the Combi Steam. Select Combination Steam/Hot Air+Steaming. Set the temperature to 130°C. Set the cooking time for 3 hours. (For variable Steam set 40% or medium)

4. Remove at the end of the cooking time and check that the meat it lovely and tender.

5. Serve with steamed medium grain rice* and garnish with deep fried shallots.

*To cook your rice place equal quantities of rice and water into a large shallow flat bottomed dish. Steam at 100%/100°C for 25 minutes in your cooled Combi Steam.

This is also lovely as leftovers, or cook it a few days in advance and refrigerate, then just do your rice on the night you want to serve and reheat the curry. The flavours will develop even further as it chills out in your fridge.

So take a trip, even when you have to stay home, and give your tastebuds a little holiday. Try something new. Live a little and remember that even when things are tough, we can still find some enjoyment in the little things if we think about the big picture and how lucky we actually are.

Happy Combi Steaming!

Yours in the kitchen,

The CSQ. x