Atlas Masterclass

Beef rendang, roti, cucumber salad

PLEASE CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL.

INGREDIENTS‭:‬

Beef rump

Rendang sauce

Five spice starch

Roti

Coconut and shallot mix

Spring onion (1/2 of supplied)

Cucumber (1/2 of supplied)

Red onion

Capsicum

Lemon (1/2 of supplied)

 

YOU’LL NEED‭:‬ Chopping board, knife, 2 medium frying pans

PANTRY STAPLES‭:‬ Cooking oil (vegetable or grape seed)

ALLERGENS: Soy, garlic, onion, gluten, wheat

These instructions are to serve 2 people. When cooking for 1, 4 or 6 the same techniques apply but the preparation and cooking times may change slightly. When cooking for 4 or 6 people you may need to place the cooked roti in a warm oven while cooking the rest of the roti.

 

METHOD:

1. Prepare rendang: Cut the beef into large pieces. Place the five spice starch onto a plate and coat each piece of beef in the starch. Heat a splash of oil in a medium frying pan over a high heat. Cook the beef, in batches, until brown all over. Remove the beef from the pan. Add the rendang sauce. Cook for one minute or until fragrant. Add a splash of water to loosen the sauce. Return the beef to the pan, reduce heat and simmer until the beef is cooked through to your liking and the sauce has reduced.

2. Prepare the salad: Wash the vegetables. Roughly cut the capsicums, cucumber and tomatoes. Finely slice the red onion and the whites of the spring onions. Squeeze lemon juice over the salad. Place in a serving bowl.

3. Cook the roti: Heat a splash of oil in another frying pan over medium high heat. Cook the roti, in batches, for approximately 3 minutes or until crisp and puffed.

4. To serve: Finely slice the greens of the spring onions. Place the beef rendang in a serving dish. Top with the spring onion greens and prepared coconut and shallot mix. Serve with the salad and roti.

 

 

VEGETARIAN METHOD:

1. Prepare rendang: Dice the potato and butternut squash into large pieces. Heat a splash of your preferred oil in a saucepan, add the rendang. Cook for one minute or until fragrant. Add half a cup of water per person to the mixture. Bring to the boil then add potato, butternut squash and peanuts, stirring to combine. Reduce the heat and cook gently until vegetables are cooked and sauce has reduced, it should just coat the vegetables.

2. Prepare the salad: Wash the vegetables. Roughly cut the capsicum, cucumber and tomato. Finely slice the red onion and the whites of the spring onions. Squeeze  lemon juice over the salad. Place in a serving bowl.

3. Cook the roti: Heat a splash of oil in another frying pan over medium high heat. Cook the roti, in batches, for approximately 3 minutes or until crisp and puffed.

4. To serve: Finely slice the spring onion greens. Place the pumpkin and potato rendang in a serving dish. Top with the greens of the spring onion and prepared coconut and shallot mix. Serve with the salad and roti.

For downloadable pdf version, click here.