Chili Coconut And Lemon Grass Pesto Food

SALMON AND LEMON GRASS PESTO

Steps:

• Blend the 1st 6 ingredients together until mixture becomes a paste.
• Cover the pesto and refrigerate until required.
• Heat enough oil or use oil spray on the base of large pan.
• Cook fish on both sides until cooked as you desire it.
• Serve the fish topped with the pesto.

LEMONGRASS PASTE

Steps:

• Blend all of the ingredients in a blender or food processor until very smooth and finely textured, 2 to 3 minutes. Can, also, be pounded with mortar and pestle. Keep refrigerated.
• Note 1: If you are using the pestle and mortar, start off with the hard to grind ingredients like the lemongrass, the kaffir lime leaves and the galangal.
• Note 2: If you are using a food processor, put the easiest-to-grind ingredients in first. The liquid that forms will help to process the other harder-to-blend ingredients.
• Note 3: The additon of a couple teaspoons water may encourage easier mixing and will not affect the final product.

SHREDDED CHICKEN AND LEMON GRASS SOUP

Steps:

• Remove the skin from the chicken thighs and discard; place the thighs in a large pan. Bruise the lemon grass with a rolling pin and crumple the lime leaves in the palm of your hand. Place in the pan with the garlic, chilli, including the seeds, and ginger and 1.5 litres of water. Bring to the boil and simmer for 30 minutes until the chicken is cooked right through.
• Strain the stock into a clean pan then, using 2 forks, shred the meat off the bones. Return the chicken to the pan with the fresh lime juice, soy sauce and sliced salad onions. Heat through gently and when steaming hot, ladle into bowls. Loosely scatter over the coriander leaves and serve.
• For pretty presentation and a little extra flavour, try drizzling a splash of chilli or sesame oil over the surface of each serving.

STEAMED RICE WITH COCONUT AND LEMON

Steps:

• In a pot with a tight-fitting lid (or rice cooker) combine all ingredients.
• Bring to a boil over medium-high heat, cooking uncovered; stir occasionally.
• When rice boils, cover pot and reduce heat to low.
• Cook for 15 minutes.
• Remove from heat and let sit with lid on for 10 minutes.

CHILI, COCONUT AND LEMON GRASS PESTO

Steps:

• Strip tough outer leaves from lemon grass and chop roughly.
• put this and rest of ingredients into processor and puree.
• will keep in fridge for 2 weeks if covered in oil.
• Note add fresh coriander if liked.