Chicken Larb
Photography Aaron McLean.
Serves: 4
INGREDIENTS
500 grams chicken mince
juice of 2 limes
1 tablespoon peanut oil
2 cloves garlic, crushed
2 shallots, finely chopped
¼ - ½ teaspoon chilli powder
1 lemongrass, tender inner stalk only, finely chopped
3 tablespoons fish sauce
3 tablespoons lime juice
2 tablespoons tamarind concentrate
1 long red chilli, seeds removed, finely chopped
3 spring onions, finely sliced
¼ cup each chopped mint and coriander
2 tablespoons toasted ground rice*
To serve
crisp lettuce leaves
METHOD
Combine the chicken mince with the lime juice and leave for 15 minutes. Heat the oil in a wok or heavy-based sauté pan until hot. Stir fry the garlic, shallots, chilli powder and the lemongrass for a minute. Tip in the chicken and stir constantly over a high heat, breaking up any lumps with the back of a spoon. When cooked tip into a bowl.
Combine the remaining ingredients and pour over the chicken. Stir to combine and adjust the taste with more lime juice or fish sauce.
To serve: Pile into lettuce leaves and serve with lime wedges to squeeze over before eating.
*To toast rice: heat a dry sauté pan and toss ¼ cup of jasmine rice over a low heat until golden. Grind in a spice grinder or in a mortar and pestle to a fine powder. Store in an air-tight jar.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.