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Rendang ‘Corrupted’ Duck Confit Recipe

Rendang 'Corrupted' Duck Confit - Zest Byron BayServes 4 (start the cure a day ahead)

Ingredients

4 duck ‘Marylands’
175g Zest Rendang Blend
300g coconut oil
100ml coconut milk
½ tbs palm sugar
½ tbs fish sauce

Method

Wash and pat-dry duck. In a dish pour Rendang Blend over duck and massage. Lay the duck out flat, cover and refrigerate for 24 hours.

After 24 hours, scrape all the Rendang Blend off the duck and reserve with juices collected from the cure.

Heat oven to 105°C.

Pat dry the duck and arrange in a snug, single layer in a shallow oven dish. Heat coconut oil until it’s just liquid and pour over duck making sure it’s submerged.

Cook for 1½-2 hours (until meat comes away easily) then remove and rest for 10 minutes until oil cools.

You can store duck in the oil for 3-5 days or if using straight away pour off oil and reserve for other uses.

Heat a heavy based fry pan to medium and put the duck skin side down to crispen. ‘Finish off’ for 7-10mins in the oven at 180°C.

Whilst duck is in the oven, put reserved Rendang Blend, juices, coconut milk, palm sugar and fish sauce into a pot and reduce to desired thickness.

Serve with sauce and a simple red cabbage/apple salad dressed with lemon juice and olive oil.

East Meets West
Created by: Zest Byron Bay

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Bangin’ Barley, Mushroom & Kale Rendang Pies Recipe

Bangin’ Barley, Mushroom & Kale Rendang Pies - Zest Byron BayMakes 1 family size, 4 lge or 6 sml pies

Ingredients

Mushroom Stock
150g button mushrooms sliced
20g dried shitake mushrooms
2 cloves garlic
1 lt veg stock
1 tbs light soy sauce

Vegetarian Pate Brisee (pastry)
1½ cups plain flour
¼ tsp salt
Pinch sugar
90g cubed chilled unsalted butter
30g cubed chilled veg shortening
4 tbs cold water (more if needed)

Filling
¾ cup barley
20g butter
250g button mushrooms quartered
½ bunch kale sliced
½ cup Zest Rendang Blend
Pinch plain flour
1 egg yolk with 2 tsp milk for sealing & glazing

Method

For the stock, sauté the mushrooms & garlic in a little oil, then add veg stock and gently simmer for 30 mins.

For the Pate Brisee, in a food processor, pulse the dry ingredients until combined. Then add the butter and shortening and pulse until it appears like breadcrumbs. Add water gradually until the pastry comes together. Cover in a bowl and refrigerate for 1 hour.

Cook barley in plenty of water for 30mins, strain and refrigerate.

In a pan wilt kale & set aside. Sauté mushrooms in butter until just coloured. Add pinch of flour and stir until cooked.

To the mushrooms, add barley, kale, Rendang blend and stir. Add enough mushroom stock & stir to create your preferred consistency. Cool.

Roll out pastry, line pies moulds and cut out tops.

Fill and add tops, sealing with the egg wash.

Glaze tops and cook pies until deeply golden for 25-35 mins @ 200°C.

East Meets West
Created by: Zest Byron Bay

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Beef Short Ribs Rendang Style Recipe

Beef Short Ribs Rendang Style - Zest Byron BayServes: 6-8
Prep Time: 15 mins
Cook Time: 2-3 hours

Ingredients

2kg Beef Short Ribs (get your butcher to cut them in half across ways)
2 tbsp oil
175g pack Zest Rendang Blend
400 ml coconut milk
20 g toasted desiccated coconut
1 tbl palm sugar (optional)
2 tbls quality fish sauce (optional)
1 cup water

Method

Preheat the oven to 140°C.

Separate all ribs with a sharp knife. In a large pan or roasting tray heat oil take the time to seal the ribs on all sides.

Reduce the heat and add remaining ingredients. Mix well and simmer

Try and make sure all the meat is submerged in sauce. Turn down to low and cover with a tight fitting lid or seal with foil.

Place in oven for 2 hours or until very tender.

Uncover and if you want a drier curry continue to cook until the sauce has reduced.

Simple Kitchen Recipes
Created by: Zest Byron Bay