Lemon Grass and Coconut Rice with Green Chicken Curry

Use one or two fresh green chilies in this dish, according to how hot you like your curry. The mild aromatic flavor of the rice offsets the spiciness of the curry. Recipe serves 3-4.

Ingredients:

4 spring onions, trimmed and roughly chopped
1-2 fresh green chilies, seeded and roughly chopped
3/4 inch (2 cm) piece of fresh root ginger, peeled
2 garlic cloves
1 teaspoon Thai fish sauce
Large bunch of fresh coriander
Small handful of fresh parsley
2-3 tablespoons water
2 tablespoons sunflower oil
4 skinless, boneless chicken breasts, cubed
1 green pepper, seeded and finely sliced
3 ounce (90 g) piece of creamed coconut dissolved in 1 2/3 cups boiling water
Salt and freshly ground black pepper
For the Rice:
Generous 1 cup Thai fragrant rice, rinsed
3 ounce (90 g) piece of creamed coconut dissolved in 1 2/3 cups boiling water
1 lemon grass stalk, quartered and bruised

Method:

1. Put the spring onions, chilies, ginger, garlic, fish sauce and fresh herbs in a food processor or blender. Pour in the water and process to a smooth paste.
2. Heat half the oil in large frying pan. Fry the chicken cubes until evenly browned. Transfer to a plate.
3. Heat the remaining oil in the pan. Stir-fry the green pepper for 3-4 minutes, then add the chili and ginger paste. Fry, stirring, for 3-4 minutes until the mixture becomes fairly thick.
4. Return the chicken to the pan and add the coconut liquid. Season and bring to the boil, then lower the heat; half cover the pan and simmer for 8-10 minutes.
5. When the chicken is cooked, transfer it with the peppers to a plate. Boil the cooking liquid remaining in the pan for 10-12 minutes until it is well reduced and fairly thick.
6. Meanwhile, put the rice in a large saucepan. Add the coconut liquid and the bruised pieces of lemon grass. Stir in a little salt, bring to the boil, then lower the heat; cover and simmer very gently for 10 minutes, or for the time recommended on the packet. When the rice is tender, discard the pieces of lemon grass and fork the rice on to a warmed serving plate.
7. Return the chicken and peppers to the green curry sauce, stir well and cook gently for a few minutes to heat through. Spoon the curry over the rice, and serve immediately.

Tip: Lemon grass features in many Asian dishes, and makes the perfect partner for coconut, especially when used with chicken. In this recipe, bruise the tough, top end of the lemon grass stem in a pestle and mortar before use.

Rabbit and Lemon Grass Risotto

The lemon grass adds a pleasant tang to this Italian risotto. If rabbit isn't available, use chicken or turkey instead. Recipe serves 3-4.

Ingredients:

8 ounces (250 g) rabbit meat, cut into strips
Seasoned flour
1/4 cup butter
1 tablespoon olive oil
3 tablespoons dry sherry
1 onion, finely chopped
1 garlic clove, crushed
1 lemon grass stalk, peeled and very finely sliced
1 1/2 cups risotto rice, preferably Carnaroli
4 cups simmering chicken stock
2 tablespoons chopped fresh thyme
3 tablespoons double (thickened) cream
1/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper

Method:

1. Coat the rabbit strips in the seasoned flour. Heat half the butter and olive oil in a frying pan and fry the rabbit quickly until evenly brown. Add the sherry, and allow to boil briefly to burn off the alcohol. Season with salt and pepper and set aside.
2. Heat the remaining olive oil and butter in a large saucepan. Fry the onion and garlic over a low heat for 4-5 minutes until the onion is soft. Add the sliced lemon grass and cook for a few more minutes.
3. Add the rice and stir to coat in the oil. Add a large spoonful of stock and cook, stirring, until the liquid has been absorbed. Continue adding the stock gradually, stirring constantly. When the rice is almost cooked, stir in three-quarters of the rabbit strips, with the pan juices. Add the thyme and seasoning.
4. Continue cooking until the rice is tender but still has a "bite". Stir in the cream and Parmesan cheese, remove from the heat and cover. Leave to rest before serving, garnished with rabbit strips.

Monk Fish Risotto

Monk fish is a versatile, firm-textured fish with a superb flavor, which is accentuated with lemon grass in this sophisticated Italian risotto. Recipe serves 3-4.

Ingredients:

Seasoned flour
About 1 pound (500 g) monk fish, cut into cubes
2 tablespoons olive oil
1 1/2 ounces (45 g) butter
2 spring onions, finely chopped
1 lemon grass stalk, finely chopped
1 1/2 cups risotto rice, preferably Carnaroli
3/4 cup dry white wine
4 cups simmering fish stock
2 tablespoons chopped fresh parsley
Salt and white pepper
Dressed salad leaves, to serve

Method:

1. Spoon the seasoned flour over the monk fish cubes in a bowl. Toss the monk fish until coated.
2. Heat 1 tablespoon of the oil with half the butter in a frying pan. Fry the monk fish cubes over a medium to high heat for 3-4 minutes until cooked, turning occasionally. Transfer to a plate and set aside.
3. Heat the remaining oil and butter in a saucepan and fry the spring onions over a low heat for about 4 minutes until soft but not brown. Add the lemon grass and cook for 1-2 minutes more.
4. Tip in the rice. Cook for 2-3 minutes, stirring, until the rice is coated with oil and is slightly translucent. Gradually add the wine and the hot stock, stirring and waiting until each addition has been absorbed before adding the next.
5. When the rice is about three-quarters cooked, stir in the monk fish. Continue to cook the risotto, adding the remaining stock and stirring constantly until the grains of rice are tender, but still retain a bit of "bite". Season with salt and white pepper.
6. Remove the pan from the heat, stir in the parsley and cover with the lid. Leave the risotto to stand for a few minutes before serving with a garnish of dressed salad leaves.

Tip: Lemon grass adds a subtle flavor to this dish. Remove the tough outer skin and chop the inner flesh finely.