KAFFIR LIME LEAF BBQ LAMB

TRUE BLUE COCONUT RICE with KAFFIR LIME LEAF BBQ LAMB

Another Kaffir Lime Leaf recipe for you to try at home. This is an easy and yummy one and an Ozzie thingy, BBQ + Lamb....... Can't wait for Spring, try this tomorrow :-

Ingredients :

The Lamb 12 lamb cutlets or lamb loin chops 1 medium onion, chopped 3 cloves garlic 1 sachet (10g) My Blue Tea Kaffir Lime Leaf Powder 1 tsp ground turmeric 1 tsp salt (season to taste) A few grinds of ground black pepper (season to taste) 1 Tbsp soft brown sugar or palm sugar 1 Tbsp soy sauce ½ cup of dessicated coconut

The Rice 3 bowls of uncooked Jasmine rice (reserve one bowl to make the blue rice) 800ml or 2 x 400ml cans of coconut milk (reserve 250ml for the blue rice) 1 tsp salt + a pinch 1 tsp My Blue Tea blue pea flower powder

The Veg 2 carrots cut into matchsticks ¼ cabbage, sliced Handful of green beans, ends cut off, halved 1 sliced red onion 1 jar Saucy Wench Satay Sauce or similar 1 tbsp rice vinegar 1 tbsp soy sauce Toasted sesame seeds and crushed peanuts for garnish

Lamb infused with Kaffir Lime Leaf Powder

served with True Blue - Butterfly Pea Blue Rice

Method :

(1) Place onion, garlic, My Blue Tea Kaffir Lime Leaf Powder, turmeric, salt, black pepper, brown sugar or palm sugar and soy sauce into a food processor and process until fine.

(2) Mix in dessicated coconut so it forms a paste. Do not be tempted to eat all the paste because it smells so good!

(3) Press the paste onto your lamb chops and marinade for 2 hours or overnight in the fridge.

(4) Cook the Rice - Rinse the rice a few times and place into a pot. Separate out one bowl of rice into a smaller pot. Add water to cover the rice in both pots

(5) Add My Blue Tea blue pea flower powder to the smaller pot and soak both portions of rice for 1-2 hours.

(6) Remove the lamb from the fridge and allow it to come to room temperature.

(7) Drain both pots of rice separately, then add in 550ml coconut milk into the larger pot and 250ml into the smaller pot. Fill each pot with water so that the liquid covers the rice by one knuckle of your forefinger (this is scientific rice-cooking method!)

(8) Add 1 tsp of salt into the larger pot and a pinch of salt into the smaller one, and give each pot a stir.

(9) Cover and heat on a high heat, checking to see the tiniest little rattle in the lid.

(10) When the lid starts to rattle, put it on a low heat.

(11) Check the rice after 10 minutes or so, and fluff the rice, then cover again. Test it’s doneness, and if it is dry, but the rice is not done, add a little boiling water, mix it in, then cook, checking again in 5 minutes.

(12) Repeat this process until the rice is done. It should only take once - but it depends on the type of rice and the fat content of the coconut cream.

(13) While the rice is cooking, make the vegetables. Heat the Saucy Wench Satay Sauce in a wok, or deep fry pan, and splash in the vinegar and soy sauce. Once it starts bubbling, add in the onions and stir the onions to loosen.

(14) Once the onions are soft, add in the carrots, and let it all simmer, uncovered, until the carrots are just soft, but still firm on the bite.

(15) Add the cabbage and green beans and stir and heat through for another 2 minutes. Take it off the heat and allow the vegetables to absorb the sauce.

(16) Cooking the Lamb. Grill the lamb on a hot BBQ for 3 to 5 minutes on each side depending on how you’d like your meat cooked. Let the meat rest for another 3 to 5 minutes.

(17) Plating. Place the cooked blue rice in a bowl then top with the white rice. Press down to flatten, then turn it over onto a plate. Pile on the lamb chops, and the veggies with that delicious sauce and sprinkle with the sesame seeds and chopped nuts.

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