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
Ingredients
-
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
Method
-
Preheat the oven to 200C/400F/Gas Mark
6.
-
Cook the onions in the oil with the chili
and lemon grass for 8 to 10 minutes until well softened. Allow to cool
slightly.
-
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.
-
Shape the stuffing into 12 balls - wet
your hands with cold water to make the shaping easier.
-
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.
-
Sprinkle with extra coriander and serve
with oven-baked pork chops.
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