Beef Rendang Brochettes

Delicious served alone, their salty, chili kick is cooled a little when they're served as a starter alongside a rice and mango salad.

Ingredients

• 300g beef in 2cm cubes
• 8 cloves, soaked
• 2 sticks lemon grass, chopped
• 2 red chilis, deseeded & chopped
• 4 cm piece ginger, chopped
• 1 red pepper, chopped
• ½ onion, chopped
• 2 kaffir lime leaves
• 1 tsp salt
• ½ tsp cinnamon powder
• 1 clove garlic
• 100ml coconut cream
• Bamboo skewers, halved

Whizz all of the ingredients apart from the beef, then marinate the beef in the paste. Thread three pieces of beef onto each skewer and grill, using any spare paste to baste the kebabs.

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