Ren­dang beef & cauli rice

The Australian Women's Weekly - - Quick And Easy Food -

SERVES 4 PREP AND COOK TIME 24 MIN­UTES Nutri­tional count per serv­ing: 333kcal; 16g fat, 8.5g sat fat; 33.7g pro­tein; 12.5g carbs; 8.2g su­gar; 0.9g salt; 4.1g fi­bre. 500g lean minced beef

1 head of cau­li­flower (800g)

1 heaped tea­spoon ren­dang pow­der

1 bunch of fresh mint


1 x 400g tin of light co­conut milk casse­role pan with 1 ta­ble­spoon of olive oil, then break it up and fry on a high heat, stir­ring reg­u­larly. Click off and dis­card any tatty outer leaves from the cau­li­flower, putting the nice leaves into a food pro­ces­sor. Halve the cau­li­flower, break­ing up one half into the pro­ces­sor. Cut lit­tle bite-sized flo­rets off the other half into the mince pan, chuck­ing all the stalks into the pro­ces­sor as you go. Stir the ren­dang pow­der into the pan and cook it all for 10 min­utes, or un­til crispy, stir­ring reg­u­larly.

Mean­while, pick half the mint leaves into the pro­ces­sor, add a pinch of sea salt and black pep­per, and blitz un­til fine. Tip into a heat­proof bowl, cover, and mi­crowave on high for 4 to 5 min­utes. Re­serv­ing the baby leaves, pick the re­main­ing mint leaves into the pan, toss well, then pour in the co­conut milk and half a tin’s worth of wa­ter. Bring to the boil, sim­mer for 5 min­utes, then taste, sea­son to per­fec­tion, and scat­ter over the re­served mint leaves. Give the cauli rice a good mix up, and serve on the side.

Ren­dang beef & cauli rice

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