Cod and Rendang recipe
Recipe for 10 persons
Slats of cod, rendang of tapered cabbage, cream of celeriac and miso, crispy of rijstevel filled with

The brandade of cod and a sauce of coconut and lemongrass

Ingredients

Cod

500 grams cod 20 ml olive oil

Tapered Cabbage Rendang

1 piece of pointed cabbage

3 stems Lemongrass

1 piece Lime leaf

1 piece Red pepper

1 liter coconut milk 200 ml water

2 cm ginger, fresh 2 cm Laos, fresh

1 cm Pandanblad 200 gram soy manis

Pepper and salt


Palm Heart

10 PCs Palm Hearts

Sweet Radish

5 PCs Radish

200 ml vinegar

150 grams sugar

1 piece cinnamon stick 3 pods cardamom 1 leaf laurel

1 stem Lemongrass


Cream of celeriac and miso

500 grams celeriac

200 ml Hollandia whipped cream, unsweetened 200 gram dark miso

30 grams coriander, ground

½ piece red pepper, seedless

Pepper and salt


Crispy of rijstevel filled with the brandade of cod

1 liter of water

400 gram Rice

100 ml oil

40 gram garam masala

3 tsp turmeric

1 tsp curry

½ piece Shallot


Brandade of Cod

300 grams potato

150 grams cod, cooked 30 grams garam masala

10 grams coriander, powder

20 grams of jacked cumin seeds ½ piece of shallot

Coconut lemongrass sauce

6 pcs lemongrass stems

2 pcs kaffir Perot (lime leaf) 1 piece slivered kaffirlimoen 500 ml coconut milk

5 tsp coriander, powder

100 ml sunflower oil

Pepper, salt


Garnish

½ piece Daikon

10 slices of rams (these fold in horns) 5 tsp coriander, powder

100 ml sunflower oil

Pepper, salt


Instructions

Vacumeer the cod together with the olive oil, and cooked in a warm water bath for 14 minutes at 58 degrees. Make the slats nicely separate from each other.

• Bake for the tapered cabbage-rendang the tapered cabbage on low heat in the Beur culinary. Add after about 10 minutes lemongrass, lime leaf, Laos, Pandanblad, red pepper, ginger and lime leaf.

Everything once well on high heat and extinguish off with the coconut milk and the water. Cover the pan with paper and let the tapered cabbage through occasionally stir well by stirring about 3 hours slowly to boil low heat. So the tastes are good. Add the soy and sambal after 3 hours and let the whole one-hour draw.

• Grill The palm hearts on a hot grill so that there is a nice grill motif to stand up and place along with some moisture from the Spitskoolrendang for about 10 minutes in

The barbecue. • Preheat the sweet radish to the vinegar with the remaining ingredients until the sugar is dissolved. The vinegar should not boil. Cut the radish into the desired shape and vacumeer with the sweetness mixture.

• Clean the celeriac, cut into equal slices and grill. Transfer into a sled and add the whipped cream. Then miso to the whole Add. Put the shallot with the coriander and the oil. Add everything together and season with pepper and salt. Cover with aluminum foil and cook in the oven at 180 degrees. Then turn everything smooth and try again. • Cook for the crispy Rijstevel the rice in 1 litre of water. Sauté the shallot and add all the dry stoffen.

Transfer into the Thermo blender and tighten for 40 minutes at 90 C degrees. Lubricate the mass on paper and dry under the pass. Fry at 180 C degrees. During frying, take the rijstevel loosely by the frying.

• For the Brandade, turn the cumin into a pan without vetstoffen, until the odors come off and mortar to powder.

Boil the potatoes off and dry. Put the shallot with oil in a saucepan and add all the dry stoffen to it. Add this whole together with the cod to the potatoes.

• Chop for the sauce the ends of the lemongrass stem fijn, and kadir the rest of the lemongrass stalk. Heat the sunflower oil in a saucepan and add the chopped shallot to it.

Add coriander powder, lemongrass, kaffir Perot, slivered kaffir and red pepper. The whole 2 minutes by stirring on low heat and looping with the coconut milk. Reduce to 300 ml and pass through a fijne sieve. Bring to taste with pepper and salt.

Read more

Rendang Daging recipe

Ingredients

Kerisik
50g (2oz) ground coconut

Spice Paste
6 shallots, peeled
2.5cm (1in) piece of galangal,
peeled
2.5cm (1in) piece of ginger,
peeled
3 stalks of lemongrass,
crushed
4–5 cloves of garlic, peeled
10 dried chillies, soaked in
warm water and seeded

Curry
1 tbs oil
1 cinnamon stick
4 cloves
4 star anise
3 cardamom pods
750g (1½lb) lean beef, cut into
cubes
1 stalk lemongrass, cut into
pieces and crushed
1 cup (250mL) coconut milk
2 tsp tamarind juice
1 cup (250mL) water
6 tbs kerisik
1 tbs palm sugar
6 kaffir lime leaves, finely
chopped
Salt to taste
Rice to serve

Instructions

1 To make the kerisik, toast the ground
coconut in a dry pan until it turns light brown,
then blend in a spice mill or mortar and pestle
to produce a thick, oily paste.

2 For the spice paste, grind the shallots and
other spice ingredients in a blender or mortar
and pestle to create a fine paste.

3 For the curry, heat the oil in a pan and add
the spice paste, cinnamon, cloves, star anise
and cardamom and fry for a minute or so to
release the aromas.

4 Add the beef and crushed lemongrass and
stir-fry until the meat is browned.

5 Add the coconut milk, tamarind juice and
water and simmer until the meat is almost
cooked.

6 Add the kerisik, palm sugar, kaffir lime
leaves and salt to taste, then cover the pan
and cook on low heat for 1–1½ hours, until
the meat is tender and the liquid has almost
all been absorbed.

7 Leave overnight to mature the flavours, then
warm and serve with rice.

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