• Set blast freezer to -40°C.
• Pre-heat under bench oven to 170°C.
• Set turbo oven to 220°C.

Sunda Curry Paste

• Roughly chop shallots, garlic, ginger, lemongrass, galangal, coriander, long red and dried chillies, turmeric and lime leaves.
• Place chopped vegetables into a Thermomix jug with remaining ingredients and blend for 2 minutes on speed 5 to combine. Scrape the sides of the jug and continue to blend for 15 minutes at 90°C on speed 4.

Spice Mix

• Place all ingredients into a stainless-steel bowl and toss to combine. Pour onto a 17cm x 31cm baking tray and place in the oven at 170°C. Toast for approximately 7 – 8 minutes or until aromatic.
• Once toasted, blend the spices in a spice grinder until as fine as possible.
• Pass through a fine strainer then re-blend any pieces in the strainer and pass again. Weigh 20g of spice mix and set aside on the bench. Discard remaining spice mix.

Beef Rendang

• Slice lemongrass and lime leaves then combine with kombu extract and tamarind in a Thermomix jug. Blend for 2 minutes on speed 10.
• Add Curry Paste and Spice Mix to the Thermomix jug and blend for 15 minutes at 110°C on speed 6.
• Meanwhile, trim the sinew from the beef cheek and discard trimmings. Place a small sauté pan over medium heat and add the coconut oil. Once oil is hot, caramelise the beef cheek on both sides.
• Meanwhile, sprinkle the desiccated coconut on a 17cm x 31cm baking tray and place in the oven at 170°C to toast for approximately 8 – 10 minutes until it is dark brown.
• Once beef cheek is caramelised, remove from the pan and set aside. Drain the oil and reserve. Deglaze the pan with beef stock then reserve stock.
• In a non-stick pot add the reserved oil, providing it is not burnt and place over low – medium heat. Add the curry mixture from the Thermomix jug and cook for approximately 5 minutes until caramelised and mixture starts to split, stirring often.
• Add reserved stock, coconut milk and coconut sugar and bring to the boil.
• Once boiling, pour the curry braising liquid into the pot of a pressure cooker along with the beef cheek and toasted coconut.
• Place a cartouche over the top, close the lid and pressure cook on duck/chicken setting for 25 minutes.

Rough Puff Pastry

• Dice the butter into approximately 1cm cubes and place in a stainless-steel bowl. Place in the fridge to keep cold.
• In the bowl of a stand mixer fitted with a paddle attachment, combine flour, salt and sugar. Add the diced butter and mix on low speed to break down the butter whilst still leaving big chunks of butter through the flour.
• Combine the cold water and kombu extract in small measuring jug then add enough of the combined wet ingredients until the dough starts to come together, ensuring you don’t overwork the dough.
• Transfer dough to the bench and flatten slightly. Wrap in cling film and place in the blast freezer on a tray for 10 minutes to rest.

Braised Cashew Nuts

• Combine the beef stock and cashew nuts in a medium saucepan and place over high heat, bringing the stock to a boil.
• Once boiling, turn down to a simmer and cook for approximately 20 – 25 minutes or until cashews are soft.
• Once soft, drain cashews through a sieve into a large measuring jug. Set cashews aside on the bench and reserve braising liquid.

Rough Puff Pastry (continued)

• Lightly flour the bench and the top of the Pastry Dough. Using a rolling pin, roll into a rectangle, 8mm thick and approximately 55cm x 25cm.
• First Book Fold – Lay the rolled Dough, with the longest side horizontally on the bench and fold both outside edges to meet in the middle. Brush any excess flour off the surface then fold once more in half.
• Place on a 22.5cm x 32.5cm baking tray lined with baking paper, cover with cling film and place in the blast freezer for 10 minutes to rest.

Pickled Daikon Radish

• Combine water, apple cider vinegar, rice vinegar, sugar and salt in a medium stainless-steel bowl and whisk until sugar and salt have dissolved.
• Peel the daikon, trying to keep it as round as possible.
• Using a mandolin, slice at least 5, 2mm thick slices then discard remaining daikon.
• Place sliced daikon and pickle liquid into a vacuum bag.
• Use a commercial cryovac machine to remove the air and seal the bag. Set aside on the bench.

Rough Puff Pastry (continued)

• Second Book Fold – Very lightly flour the bench, unwrap the Pastry and place on the bench with the shortest end facing you. Very lightly flour the top of the Pastry then roll with a rolling pin into a rectangle, 8mm thick and approximately 55cm x 25cm.
• Lay the rolled dough, with the longest side horizontally on the bench and fold both outside edges to meet in the middle. Brush any excess flour off the surface then fold once more in half.
• Place on a 22.5cm x 32.5cm baking tray lined with baking paper, cover with cling film and place in the blast freezer for 10 minutes to rest.

Beef Rendang (continued)

Braised Beef Cheek

Curry Braising Liquid

• Once desired cooking time is reached, release pressure and remove lid from pressure cooker.
• Take the Braised Beef Cheek out of the pot and set aside in a stainless-steel bowl on the bench to cool slightly.
• Transfer Curry Braising Liquid to a large sauté pan and place over medium – high heat. Cook for approximately 20 – 25 minutes or until well caramelised, dark brown in colour and mixture splits and becomes dry, stirring often.

Rough Puff Pastry (continued)

• Make an egg wash by adding the whole egg, egg yolk, double cream and salt into the canister of a stick blender. Blend until smooth then pass through a fine strainer into a small stainless-steel bowl. Set aside on the bench.
• Cut Pastry in half and wrap one half in cling film. Set aside in the fridge for later use if required.
• Lightly flour the bench and remaining half of Pastry. Using a rolling pin, roll out to 3mm thick.
• Cut Pastry in half and place each half on a flat baking tray lined with baking paper. Brush the top of one piece of pastry with egg wash then place both trays in the fridge to rest for 10 minutes. Reserve egg wash in the fridge.

Beef Rendang (continued)

• Once the Curry Paste has caramelised, taste for seasoning and adjust with salt and black pepper if required then pour into a fine strainer placed over a stainless-steel bowl to drain the oil.
• Cut the Beef Cheek into 1cm cubes, place in a medium stainless-steel bowl and set aside on the bench.
• Slice the coriander into 3mm pieces and add to the Beef Cheek.
• Place glutinous rice in a glass pinch bowl and place in the microwave for approximately 15 – 30 seconds to warm then gently separate the grains with a fork and add to the Beef Cheek.
• Make a slurry with the kuzu and water then combine with the Cashew Braising Liquid in a small saucepan. Place over medium heat and bring to the boil for 2 minutes, whisking often then add 200g of Thickened Braising Liquid to the diced Beef Cheek. Discard remaining Thickened Braising Liquid.
• Once the Curry Paste has drained, add the strained solids to the Beef Cheek and discard the oil.
• Add the Braised Cashew Nuts and fold until well incorporated.
• Place 140g of mixture into a 280ml round plastic container until you have at least 1 portion and smooth the top. Place in the blast freezer for approximately 12 minutes to set. Discard remaining mixture.

Assembling the Pie

Rolled Rough Puff Pastry

Reserved Egg Wash

Beef Rendang Puck

• Remove Rolled Pastry from the fridge that has been egg washed and lay on the bench. Using a 16cm ring cutter, cut a circle from the pastry and place on a piece of baking paper. This will be the top piece of Pastry for the pie. Reserve remaining Pastry in the fridge.
• Pierce the centre of the Pastry circle with a toothpick. Working from this mark, score curved lines with a small knife from the centre to the outside, working your way around the pastry. Use the 8mm piping nozzle to cut a circle in the centre for the chimney to sit over.
• To make the chimney, using the reserved Pastry, cut a 20mm circle, followed by a circle in the middle using the 8mm piping nozzle. Discard remaining Pastry.
• Brush chimney with Egg Wash and place this on the top piece of Pastry lining up the holes. Reserve Egg Wash. Place scored Pastry in the fridge to keep cold.
• Remove remaining Rolled Pastry from fridge and lay on the bench. Invert the Beef Rendang Puck onto the Pastry. Cut around the Puck leaving a 1.5cm border of Pastry. Transfer base of pie to a piece of baking paper slightly larger than the Pastry.
• Brush the exposed Pastry around the Puck with Egg Wash then place the scored top piece of Pastry over the Puck ensuring that the outsides of both pieces of pastry line up. Gently press the pastry onto the Puck to remove any air pockets then press both pieces of Pastry together around the Puck to seal. Reserve Egg Wash.
• Crimp the Pastry around the outside by using your thumb on one hand and index finger on your other hand to slightly stretch, fold and press the Pastry over itself, working your way around the outside of the pie until the entire outside is crimped and sealed, using wet fingers if required. Gently pinch the pleats made from crimping and slightly round their edges. Brush the crimped Pastry with Egg Wash.
• Place assembled pie with the baking paper onto a small steamer tray and place in the turbo oven.
• Cook for approximately 35 – 40 minutes until golden brown, turning the oven down to 185°C after 15 minutes.

Vietnamese Sate and Plum Sauce

• Combine satay chilli, plum sauce, hoisin sauce, tamarind paste, sriracha and kombu extract in the canister of a stick blender. Blend until smooth.
• Transfer to a stainless-steel bowl and whisk in ultrasperse until combined. Let sit for 15 minutes then pass through a fine strainer into a medium stainless-steel bowl.

To Plate

• Remove the Pickled Daikon Radish from the pickle liquid and place 5 slices onto a piece of paper towel to drain. Discard remaining slices. Place Daikon, folded to form a flower on the serving plate at 2 o’clock
• Garnish Daikon Flower with confetti coriander leaves and society garlic flowers.
• Place a dollop of Vietnamese Sate on the plate at 4 o’clock.
• Place whole cooked Wagyu Rendang Pie on the serving plate.