Lemongrass Shandy Recipes

TOUCHDOWN LEMON SHANDY

Steps:

• Fill 4 glasses with ice. Pour lemonade into each glass and top with beer.

LEMONGRASS PORK PICNIC SANDWICH

Steps:

• For the pork and marinade: Whisk together the oil, brown sugar, fish sauce, soy sauce, garlic, lemongrass, ginger, shallot and 1 teaspoon salt in a large bowl. Add the pork chops and rub to coat. Cover and marinate in the refrigerator for at least 1 hour, up to overnight.
• For the pickled vegetables: Meanwhile, combine the sugar, 1 tablespoon salt and 1 1/2 cups water in a medium saucepan and bring to a simmer over high heat. Remove from the heat and stir until the sugar and salt are fully dissolved. Add the vinegar and let cool for 10 minutes.
• Add the shallots, carrots and daikon to the saucepan and fully submerge, using a small plate to weigh them down if necessary, for at least 1 hour. (The pickled vegetables can be made up to a week in advance and refrigerated in an airtight container.)
• Heat a 2-burner cast-iron grill pan over medium-high heat until evenly hot, about 10 minutes.
• Remove the pork chops from the marinade and discard any excess. Grill until dark brown, charred in spots and cooked through, about 3 minutes per side. Transfer to a plate.
• For the sandwich: Slice the boule in half horizontally. Remove some of the fluffy interior from both halves and reserve for breadcrumbs or another use. Spread the cut sides with the mayonnaise and sriracha. Layer the pork chops on the bottom half and sprinkle with the Maggi seasoning. Drain the pickled vegetables and layer them on top of the pork. Top with a layer of cucumbers, then jalapeños, then tomatoes. Fill the top half of the boule with the cilantro, then carefully flip to close the sandwich. Wrap the sandwich tightly in aluminum foil and refrigerate with a cast-iron skillet on top. Add a few jars of whatever is already in your refrigerator to the skillet to help weigh it down. Let sit for at least 2 hours, up to overnight, for the flavors to marry.
• Unwrap the sandwich and let sit at room temperature for 30 minutes before serving. Cut into 8 wedges.

LEMON SHANDY

Steps:

• In a small saucepan bring sugar and 1 cup water to a boil, stirring until sugar is dissolved, and stir in zest. Cool sugar syrup to room temperature.
• Transfer syrup to a small pitcher and stir in remaining 2 cups water, lemon juice, and mint. Chill lemonade until cold. (Makes about 4 1/2 cups lemonade.)
• Pour 1/4 cup lemonade, or to taste, into each of 4 chilled beer glasses and top off with beer.

LEMONGRASS CHICKEN

Steps:

• slice chicken into bite size pieces. combine with the fish sauce, sugar, 3/4 lemongrass, 1/2 chilli and 1 chopped garlic clove. Marinate for 2 hours (ideally marinated overnight, or if in a rush give it as much time in the marinate as possible). I've marinated for 10min and its fine.
• In a large saucepan on medium heat, add the oil, remaining 3/4 lemongrass, 1/2 chilli, 2 chopped garlic cloves. Fry just until garlic starts to brown.
• Then add the chicken and add the onions and fry for 1 to 2 minutes, stirring occassionally.
• Add the chicken stock and stir for 1min. Reduce the heat slightly and cook for a further 4 min or until the liquid has reduced slightly.
• Put it into a bowl and garnish with coriander leaves, bit of cracked pepper, fried onions or spring onions. To serve with boiled jasmine rice.
• TIP: if the ingredients start to become dry in the pan at any stage, add water (or some of the chicken stock) to stop it from burning.
• You can also find the fried onions at oriental stores, they are a great garnish on pretty much any vietnamese dish!

LEMONGRASS DRESSING

Steps:

• Combine all ingredients in a bowl and stir until sugar dissolves.