michelle picker cooks

These dishes, Vietnamese in style, both feature lemongrass.

Marinated in a mixture of fresh lemongrass, fresh kaffir lime leaf and Vietnamese chilli paste these pork chops were cooked quickly under a hot grill and garnished with coriander.

The vegetables are a sweet and mild contrast to the spicy pork chops.

Fry diced shallots with finely diced garlic, ginger and lemongrass in a little oil. Add the vegetables (carrots, sugar snap peas, baby corn, red pepper and straw mushrooms) with a little chicken stock and allow them to simmer until almost cooked. Next add ½ a cup of coconut milk and a teaspoon of fish sauce allowing this to heat through thoroughly before adding a generous amount of chopped coriander.