Vietnamese-Style Lemongrass Chicken

This is adapted from Donna Hay's recipe from her magazine.

We did this on the barbeque, and found it a fantastic flavour - note that some charring is acceptable.  I've listed how we serve this chicken, but this chicken can be used in a variety of recipes.

Main

• 2 stalks of lemongrass, chopped
• 2 cloves of garlic, chopped
• 1/4 cup dark soy sauce
• 1 tablespoon vegetable oil
• 2 tablespoons brown sugar
• 2 teaspoons fish sauce
• 8x 120g chicken thigh fillets, trimmed

1. Place the lemongrass and garlic in a small food processor, and process until finely chopped.
2. Place in a bowl with the soy, sugar, fish sauce, and chicken.
3. Toss well to coat, then cover and leave to marinate in the refrigerator for an hour.
4. Heat a char grill or barbeque over high heat, and cook the chicken for 2-3 minutes each side (basting with the marinade) or until cooked through.
5. Slice and serve with the dipping sauce, a green salad, and steamed rice.

Dipping Sauce

• 1/2 cup hoisin sauce
• 1/3 cup rice vinegar
• 2 cloves of garlic, crushed
• 2 small chillies, sliced
• 1/3 cup peanuts, roasted and chopped

1. Place the ingredients in a non-metallic bowl, and stir to combine.

Note: We spoon this sauce over the chicken, but can be used for dipping or as a condiment for other dishes.

Southern-Style Sausage Jambalaya

Adapted from Ainsley Harriot’s recipe in his book “Ainsley’s Friends and Family Cookbook”.

• 2 tablespoons sunflower oil
• 100g (4oz) chorizo sausage, thickly sliced
• 225g (8oz) smoked pork sausage, thickly sliced
• 225g (8oz) chicken thighs, thickly sliced
• 4 garlic cloves, crushed
• 1 medium onion, chopped
• 1 red pepper, seeded and cut into chunky strips
• 1 green pepper, seeded and cut into chunky strips
• 2 celery sticks, sliced
• 1 teaspoon chilli powder
• 1 teaspoon smoky paprika
• 225g (8oz) long-grain rice
• leaves from 2 sprigs of fresh thyme
• 2 bay leaves
• 400ml (14 fl oz) passata
• 300ml (10 fl oz) chicken stock
• leaves from 20g (3/4oz) packet parsley, chopped
• 4 spring onions, trimmed and thinly sliced
• salt and cayenne pepper

1. Heat the oil in a large, deep frying pan. Fry the chicken slices until browned. Lift out and set aside.
2. Fry the chorizo and smoked pork sausage slices on both sides until golden. Lift out and set aside.
3. Add the garlic, onion, red pepper, green pepper, and celery then fry for 5 minutes until they are all lightly browned.
4. Add the chilli powder and paprika then cook for 1 minute.
5. Stir in the browned chicken, sausages, rice, thyme, bay leaves, passata, chicken stock, 1 teaspoon salt, and some cayenne pepper.
6. Bring to the boil, cover, and simmer gently for 25 minutes, stirring occasionally.
7. Uncover and fork the chopped parsley into the rice. Scatter over the spring onions and serve.