People always seem to want to give me shoe advice: “hey you’re wearing odd shoes”…. … actually, no I’m not. I wear the shoes that make me happy and, I have lots of pairs… so.. I just wear what I like, depending on the weather, mood, outfit or scarf holding back my dreads. It doesn’t…
Hue – Lemongrass Skewers
Lemongrass is one of the most essential ingredients in Vietnamese cooking. It has a fab citrus, gingery aroma that opens up the palate leaving behind the most uplifting flavours.
Prep Time: 10 minutes
Cook time: 20 minutes + 1hr marinating time
100g beef mince
200g pork mince
20g pork fat
1 tbsp garlic, diced
3 spring onions, white only, finely diced
2 tsp sugar
1 tsp freshly ground black pepper
1 tbsp fish sauce
12 lemongrass stems, green ends trimmed
2 tbsp vegetable oil
3 tbsp chilli sauce
3 tbsp hoisin sauce
coriander stalks, chopped
2 chilli’s, sliced
Combine all the ingredients for the meat mixture in a large bowl. Knead for about 5 minutes or until everything is combined well.
Cover and chill for about 1 hour.
Wet your hands and divide the meat into 12 portions, then roll into a sausage or into a meat ball (if you are making this dish for a large crowd).
Thread each sausage onto a lemongrass stem and brush / spray with a little oil.
Heat a BBQ grill or large frying pan and cook the skewers for about 6 minutes turning every now and again, until the juices run clear.
Remove from the pan, place on large platter, sprinkle over the chopped coriander and chillis. Serve with the chilli and hoisin sauce on the side.
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They say in fairy tales that magic is found over the hills and far away, which is exactly what we discovered, in the little township of Akaroa. If you’re hard stepping, you could easily miss Rona’s, a tiny villa, with yellow cladding, rusty canopy and petite door. Inside however, it has a Tardis-type vibe,…