Recipes

Lemongrass Cordial

Lemongrass Vinaigrette

Mix together 3 tablespoons of lemongrass cordial, 1 chopped red chilli, 110ml olive oil, 2 tablespoons of lime juice, salt and 2 tablespoons of soya sauce.

Thai cooking

Add a dash of lemongrass cordial to stir fries and marinades for an authentic Thai flavour.

Ice Cream Soda

Add 82.5 ml of lemongrass cordial and two scoops of vanilla ice cream to a bottle of soda water.

Vodka Cocktail

Add a dash of lemongrass cordial to a vodka and soda.

Lemongrass Presse

Add one part lemongrass cordial to ten parts sparkling spring water for a delicate refreshing drink.

Pork and Pepper Stir-Fry in a Ginger and Lemongrass Sauce

Ingredients

1kg Belly Pork or Shoulder / Spare Rib Chops
6 Spring Onions
1 Red Pepper
1 Green Pepper
1 Small Onion
1 Clove of Garlic
crushed 10g Root Ginger
2 Tablespoons Sesame Oil
2 Tablespoons Rice Wine or Sherry 45ml
(3 tablespoons) Lemongrass Cordial
1 Tablespoon Light Soy Sauce

Instructions

This recipe is based on authentic Chinese cuisine, where the pork is twice cooked. Firstly trim and cut pork into strips 2cm x 2cm x 5cm and simmer together with half the spring onions and the peeled , sliced root ginger for about 30 minutes. Drain pork from stock and flavourings. In a hot wok add the oil and stir-fry pork for about 5 minutes until pale golden, drain away the excess oil/fat and add the remaining ingredients (cut to an appropriate size). Gently cook without burning and then moisten with Sherry, Lemongrass Cordial and Soy sauce. Add strained and degreased stock if required, correct seasoning and consistency, (thicken with a little cornstarch if necessary). Serve with Saffron Rice and Dried Apple Crisps.

Thai Salmon in Puff Pastry

Ingredients

2 Salmon Fillets weighing 4 -5 oz
1 packet of Puff Pastry
2 teaspoon grated fresh Ginger
1 Clove of crushed Garlic
1 tbspn chopped fresh Coriander
1 Spring Onion, finely sliced
3 tbspns of finely chopped Chives
4 tbsps of Ginger and Lemongrass Cordial

Instructions

Mix together the ginger, garlic, coriander, onion, chives and Ginger & Lemongrass cordial in a small bowl.
Roll the pastry out to give you two squares 19cm x19cm. Place one of the salmon fillets near to one end of the pastry, season the fish with salt and pepper to taste and spoon half of the Thai mix on the top of the salmon. Brush edges of pastry with water. Next, fold the short end of the pastry over the salmon and seal. Wrap the other piece of salmon in exactly the same way.
Brush with egg and bake in the oven, at 375ºF or 190ºC for 20-25 minutes or until the pastry is brown and crisp. Serve garnished with sprigs of coriander, a wedge of lime and Hollandaise sauce.

Buy Bottle Green Cordials