As I have now been blogging for over 16 years, you will have read previous posts about our love of family meals: sitting around the table for as many meals as possible and having foods in dishes for everyone to help themselves.
The girls love being in the kitchen as much as I do, so we have been trying to create recipes that we can all be involved in. We love making meals from scratch and try to stay away from jar pastes and sauces as much as possible.
One of our favourite dishes to warm us up on a cold autumn night is Beef Rendang with Deep Fried Enoki Mushrooms. I’m sharing it as part of the Family Favourite campaign, sponsored by The Scotch Kitchen. Beef is naturally rich in protein, low in salt and provides eight essential vitamins and minerals that supports good health and wellbeing. These are: iron, niacin (vitamin B3), vitamins B6 and B12, zinc, riboflavin, potassium and phosphorus. I love that we are getting a lot of our daily vitamins from one meal.
1 lb. beef (braising or stewing)
1 cinnamon stick
3 star anise
3 cardamom pods
2 198g cartons of coconut cream
6 kaffir lime leaves
6 tbsp. toasted coconut
1 tablespoon sugar
5 cloves garlic
1 inch ginger
Up to 8 chillies depending on how hot you want it.
Handful of enoki mushrooms, as desired.
Chop the spice paste ingredients and then blend it in a food processor until fine.
Heat a little oil in a a heavy based pan and add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute.
Transfer to the slow cooker and stir in the coconut cream and water. Add the kaffir lime leaves, toasted coconut and sugar, stirring to blend well with the meat.
If you have time cook on a medium heat for around 6 hours. This will make the meat so tender it should just fall apart. If the ‘gravy’ needs it, you can add a little more water so that it doesn’t dry out.
The enoki mushrooms take no time to deep fry so only do this once you have dished out the beef rendang. Heat up the oil and drop in the mushrooms, separating as you lower them into the pan. Let them sizzle until they are crispy, then lift out and drain before placing on top of the curry.
If required serve with rice, we tend to go all out on the crusty breads and butter!
Red meat easily adapts to different cuisines and tastes thanks to its versatility, we try to incorporate it into at least one family meal a week.
I’m working in a paid relationship with BritMums on the Family Favourite campaign, sponsored by The Scotch Kitchen, highlighting red meat family favourites. #AD #familyfavourite
For more recipes and ideas visit
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