LEMONGRASS GINGER SAUCE
This vibrant lemongrass ginger sauce recipe uses ginger, lemongrass and just a touch of celery leaves to add freshness to seafood or chicken.
Provided by Hank Shaw
Categories Sauce
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In a large pan, heat the olive oil over medium-high heat until hot, about 2 to 3 minutes. Add the shallots and lemongrass and cook for 2 minutes, stirring often. Add the garlic and cook for another minute, stirring well.
- Add the wine, the grated or finely chopped ginger and a little salt, then turn the heat up to high. Boil off the wine by half, about 5 minutes. Turn off the heat, add the lemon juice, one tablespoon of celery leaves, and taste for salt-add some if you need it.
- Pour the sauce into a food processor and blitz it until it becomes a thick puree; it should look a bit like a light green mayo, as everything will emulsify.
Nutrition Facts : Calories 191 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, Sodium 160 mg, Sugar 4 g, Fat 10 g, ServingSize 1 jar (4 servings), UnsaturatedFat 0 g
LAMB CHOPS IN LEMONGRASS GINGER COCONUT SAUCE
A recipe I made inspired by the flavors of India.The sauce is fragrant with coconut and spices,but is sweet and mild,not hot.The portions are small but the sauce is rich so it is very satisfying.I served this over plain jasmine rice with a spicy Indian style salad.Portions are for two people,but the recipe could easily be doubled or tripled.
Provided by strangelittlebeast
Categories Lamb/Sheep
Time 30m
Yield 4 chops, 2 serving(s)
Number Of Ingredients 13
Steps:
- Season lamb chops with black pepper on both sides,set aside.
- Heat a small pan over medium,when hot reduce heat slightly ,and add cumin seeds,stirring often until they are toasted and begin to pop.Remove immediately.Add coriander seeds and repeat removing immediately when they look and smell toasted and pop-these will take a little longer.Add cardamom to the same skillet and toast evenly on all sides-you can relax a little here if they get too brown -you will be discarding most of the pod.
- Place the cumin and coriander in aspice grinder and grind well.Smash the cardamom pods and remove seeds,discarding the outer pod(if there any small pieces of the pods, don't worry they will get ground, just remove most of the pods)Add the cardamom to the spice grinder and grind well.Set aside the spice mixture.
- Peel and chop onion.Slice the bottom section of the lemongrass thinly.Peel and mince ginger.Peel and chop garlic cloves.
- Heat 2 tablespoons coconut oil in the same skillet over medium heat.Add the onions,lemongrass and ginger.Fry,stirring occasionally for about 3 minutes.Add the garlic and continue frying,about 5 minutes,stirring as needed.Add the coconut milk,the spices, and about 1 cup water.
- Simmer for about 8 minutes on medium low,stirring occasionally.
- Place sauce in a blender and blend thoroughly ,getting the sauce as smooth as possible.Strain into a bowl,pressing on the solids with the back of a spoon extracting as much liquid as possible.Discard solids.Set sauce aside.
- In a medium sized pan heat the remaining tablespoon of oil over medium heat;when hot,add the lamb chops and sear on one side,about 1 1/2 minutes,flip to sear the other side.After about a minute moret,pour in the sauce.
- Stir,reduce heat to medium low ,and cover.Check after minute and give the sauce a stir,you may need to add more water,about 1/2 cup.Flip lamb chops.Recover and continue stirring the sauce occasionally and adding more water as it concentrates,in 1/2 cup increments to keep it from becoming too dry.
- Cook until lamb is very tender;this may take about 10 minutes from start to finish,but may take less time,depending on the thickness of thechops.Just make sure the sauce doesn't burn or become too dry.
Nutrition Facts : Calories 1054.8, Fat 83.8, SaturatedFat 51.5, Cholesterol 140.6, Sodium 718.6, Carbohydrate 44.5, Fiber 1.8, Sugar 38.9, Protein 32.8
SOY-SAUCE-AND-CITRUS-MARINATED CHICKEN
Not just for roast chicken: This vinegar, soy sauce, and citrus juice marinade also works with pork.
Provided by Chris Morocco
Categories Bon Appétit Chicken Dinner Citrus Ginger Garlic Soy Sauce Lemongrass Lime Juice Cilantro Winter
Yield 4 servings
Number Of Ingredients 21
Steps:
- Chicken:
- Combine garlic, ginger, citrus juice, soy sauce, vinegar, and sugar in a medium bowl. Place chicken halves in a large resealable plastic bag and pour in marinade. Seal bag, pressing out any air. Chill at least 12 hours and up to 2 days.
- Place rack in top third of oven; preheat to 425°F. Remove chicken from bag; discard marinade. Pat chicken dry with paper towels; season lightly with salt.
- Roast chicken on a foil-lined rimmed baking sheet until deep brown and cooked through, 30-40 minutes.
- Dipping sauce and assembly:
- Bruise lemongrass stalk by lightly crushing with a rolling pin. Bring lemongrass and 1/2 cup water to a boil in a small saucepan. Remove from heat and let sit until very fragrant, 8-10 minutes; strain lemongrass infusion into a large measuring glass.
- Meanwhile, heat a large skillet, preferably cast iron, over medium-high. Toast shallots, scallions, chile, and garlic, tossing occasionally, until dark brown in spots, 8-10 minutes. Let cool. Remove skins from garlic and coarsely chop garlic with shallots, scallions, and chile.
- Add garlic, shallots, scallions, chile, and ginger to lemongrass infusion. Stir in fish sauce, lime juice, and sugar.
- Using a sharp knife, remove peel and white pith from pomelo; discard. Working over a medium bowl, cut along sides of membranes to release segments. Squeeze juice from membranes into bowl; discard. Tear segments into large pieces. Mix into dipping sauce.
- Transfer chicken to a platter, spoon some dipping sauce over, and top with cilantro. Serve with remaining dipping sauce alongside.
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