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How To Cook Lemon Grass, Coriander and Onion Stuffing?

Lemon grass, coriander and onion stuffing

I like to serve this with baked pork chops. I love stuffing when the outside is crisp and the inside holds a surprise flavor such as lemon grass.

Serve 4 to 6

Preparation time: 25 minutes
Cooking time: 30 minutes



  • 2 large red onions, finely chopped

  • 2 Tbsp groundnut oil Pinch of chili powder

  • 2 stalks lemon grass, bruised and very finely chopped

  • 175 g (6 oz) fresh white breadcrumbs

  • 2 big handfuls chopped fresh coriander

  • Salt and black pepper

  • 1 large egg, beaten

  • 4 Tbsp butter, melted

  • Chopped fresh coriander to garnish


  1. Preheat the oven to 200C/400F/Gas Mark 6.

  2. Cook the onions in the oil with the chili and lemon grass for 8 to 10 minutes until well softened. Allow to cool slightly.

  3. Mix the breadcrumbs with the coriander in a large bowl, then season well. Stir the spiced onions throughout the mixture, add the beaten egg then mix to bind the stuffing together. Add a little melted butter if necessary to keep the mixture together.

  4. Shape the stuffing into 12 balls - wet your hands with cold water to make the shaping easier.

  5. Melt the butter in a suitable roasting pan on the stove, then add the stuffing balls and turn them in the butter until completely coated. Roast in the hot oven for about 30 minutes, until a deep golden brown.

  6. Sprinkle with extra coriander and serve with oven-baked pork chops.

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