Sorry - it has been a while but I have been busy both in and out of the kitchen!
I made this the other night and the whole family enjoyed it so it's on the regular list now
Paste
1 large red chilli, deseeded
2.5cm piece fresh ginger peeled
1 garlic clove
1 small onion
1 tsp tumeric powder
1 tbs oil
Curry
4 bay leaves
1 tsp cinnamon powder
300g coconut milk
30g shredded coconut
30g brown sugar
seasoning to taste
1kg rump steak diced
Except for oil, whiz up paste ingredients for 10 secs on sp 7
Add oil & saute for 3min, sp 3, 100C
Add all of the restof the ingredients except meat and cook 5mins, sp3, 100C
Add meat and cook 50mins, sp1, 100C
You can increase or decrease the coconut milk to your desired consistency, this is a mild curry so more chilli can be added to taste
I had leftover rice so used that, not sure if there would be enough room to make your rice at the same time so may need to be made ahead and kept warm or made in a rice cooker
I AM SOOO HAPPY I FOUND YOUR BLOG!! Have just bought a Thermochef and been hunting around for non-cake recipes. Thaaank you! Okay, one question about your rendang recipe - do you use the butterfly attachment or is speed 1 enough to keep your meat in whole pieces? I have visions of rendang puree cos there is no reverse function in the thermochef, unlike its fancy-shmancy cousin the Thermomix.
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