Nigel Slater’s Lemongrass Recipe

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The bottom of the fridge is a small plastic box of aromatics: ginger hands, red and orange peppers’ assortment, galangal tubers and a tight bundle of citronella stems. Here’s a bunch of tricks I’ve come up with when making curry or curry coconut soup or soup (lemon grass neatly cuts coconut fat). Today it appears a classic and curious.
If I pass by, I’ll buy lemongrass from Chinatown because the stems are more plump and the layers of leaves are softer and greener. They are also cheaper than elsewhere. But what really matters is the freshness of straw. So a lot of the surroundings are dry and lack the highly aromatic quality that makes them worth buying. By the way, the bottled things are useless.

Lemon Verbena is a herb that I use to drink tea, and if your plant is protected by frost, it grows bigger and is a better alternative to lemon grass than lemon. It has some straw bubbling. Lemongrass, like lime leaves, is frozen, bottled and dried. The basic citrus flavor still exists, but the real magic, the addictive essence – its mind and soul disappear if you like it.

The idea of ??using a vanilla or coconut flavored caramel is easy to grasp, but I have always been suspicious of flavored milk itself. But the lemongrass weighed this week was excellent, producing a slight citrus rather than being overwhelmed by the top layer of caramel. Herbal add a refreshing note to file an appeal at the end of dinner, although I may admit that at breakfast I would laugh at me instead of my usual yogurt. But what kind of world is this when we can not eat breakfast pudding?

Shrimp and lemongrass soup
4 only
16 prawns, students
Onion 400 grams, small
Peanut oil 4 tablespoons
Citron stem 3
50 grams of ginger
Water 1.5 liters
150 grams of carrot
150 grams of sugar peas
Coriander a little
Pumpkin (fish sauce) 1 tablespoon

Peel the shrimp and set the shell aside. Put the shrimp back in the refrigerator. Peel half of the shallots and chop them roughly. Heat half the oil in a saucepan, then add the scallion until they are soft and pale gold.

Separate the lemongrass stems longitudinally, discard the tough outer leaves, and then break them with heavy objects (such as a rolling pin) to break them. Add broken straw onion. Peel the ginger into about 2 pounds of thick coins and add in the shallots. Continue cooking with low heat.

Will retain the shrimp shell into the pot. Pour the water into the pot to boil. Reduce the heat and simmer for 30 minutes.

Peel off the remaining shallots, cut in half, and then open each layer. Peel the carrot, slice it, and put it into a short match. Heat the remaining peanut oil to the cauldron and cook the shallot until golden yellow.

Cut sugar peas into thin strips. Add reserved shrimp, cook for 3 minutes on each side. Filter the broth through a sieve to scallion and shrimp. Add carrots and sugar snap, season with fish sauce and cook for a minute or two before tearing off the parsley leaves and add the soup.

Lemongrass cream caramel
Cut lemongrass thinly into thin pieces of paper so that you can put in as much milk as possible. The cream cake is cooked when the mixture is slightly harder, but still shivers when shaken. Do four.

caramel:
Sugar 125 grams

Cream custard:
Cream 500ml
Lemongrass 3 large
4 egg yolks
2 eggs
White sugar 80 grams

Pour the milk into the pan. Chop the lemon grass, then add the milk and boil. Remove from the heat source, close the lid and allow to rest for 20 minutes.
Put the sugar in a small saucepan and pour in enough water to cover with caramel. Put the pot on a moderate temperature, boil, carefully observe until walnut brown.

Set the temperature of the oven to 150C / gas mark 2. Pour the caramel into the four Chinese waffles, turning each side from side to side until the bottom of the tray is covered with a fine layer.

Boil the kettle. Egg custard: The egg yolks, eggs and 80 grams of white sugar together broken. The soaked milk through the sieve filter into a large jar to remove lemongrass. Pour the milk over the eggs and sugar and stir together. Pour the mixture into the caramel lined plate. Put them in the oven, then on the middle shelf of the oven. Pour enough boiling water from the kettle half to the sides of the cutlery.

Bake the cake for 40 minutes until they have just been set. They should tremble when gently shaking. Remove and cool, then cool for at least 2 hours. To finish, run a palette knife at the edge, put a small board, turn the board and mold on it. Shake well to allow the cream cake to slide out.

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