With the always delicious and inspiring Food Show just around the corner where for three days this August you’re able to taste and buy the very best food, drink and kitchenware that New Zealand and the world has to offer in this wonderful foodie heaven - it’s easily my favourite show of the year and I can’t wait to attend and try all the new goodies on offer, and of course watch a few delicious cooking demonstrations. So to celebrate the upcoming Food Show, I thought I’d have a chat with the incredibly lovely and talented Nadia Lim about her truly stunning recipes, what inspires her and of course what she has planned at The Food Show this year - how divine does her Lemongrass Chicken recipe sound? Be sure to click read more for the interview with Nadia and her delicious recipe. x
Lemongrass Chicken by Nadia Lim
This is a super-tasty way to cook chicken. If you love lemongrass, like I do, this is a must-try dish. If you don’t have fresh lemongrass, it’s no problem to use frozen. Served with steamed rice and lots of stir-fried greens, this is my idea of a quick healthy tasty dinner.
Serves 4 Prep time: 10 minutes Cook time: 15 minutes
600g boneless skinless chicken thigh and breast meat, cut into thick 3cm slices
2 ½ tablespoons fish sauce
1 tablespoon soy sauce
2 teaspoons turmeric powder
1 ½ tablespoons brown sugar
2 teaspoons minced chilli
1/3 cup finely chopped lemongrass
2 tablespoons oil
1/3 cup water
2 teaspoons finely chopped lemongrass, for serving
1. Marinate chicken in fish sauce, soy sauce, turmeric, brown sugar, chilli and half of the lemongrass at room temperature for 10-15 minutes.
2. Heat oil in a large fry pan on medium to high heat. Stir-fry remaining lemongrass for 1 minute until fragrant. Add marinated chicken and cook for 2 minutes on each side until lightly browned.
3. Add water, cover partially with a lid, lower heat and simmer for 10-15 minutes until chicken is cooked through and sauce has reduced. Sprinkle extra lemongrass over the top and serve with steamed rice and salad or stir-fried green vegetables.
Interview with Nadia Lim
What’s the most memorable meal you’ve ever eaten?
One of the most memorable would be a meal I cooked for my (then) boyfriend when we were students in Dunedin - it was coming up to the university holidays where we had to leave each other to go back home (at opposite ends of the country) and we weren’t going to see each other for a few months. I was a very poor student and couldn’t afford much, but I bought and cooked his favourite - venison steaks. I cooked them perfectly and served them with a mushroom tortellini. I set up a table in my room and lit candles - he says it will forever be his best meal. I must have impressed him as he is now my husband!
What about the most memorable you’ve ever cooked?
See above. Another memorable meal would have to be the honey and rosemary glazed pork belly I cooked on MasterChef that scored a perfect 10 in the final!
Which country’s cuisine appeals to you most and why?
Vietnamese, Thai and Indian - I’ve had the best (and cheapest) food in these three places. The food is vibrant, full of flavour, unpretentious and (for the most part) heathy too, so you feel good after eating it!
What do you always have in your pantry, fridge and freezer?
My freezer is full of frozen fruit - frozen banana, pineapple, berries, mango etc - for my morning smoothie. My fridge always has avocados and spinach or kale in it (again for my morning smoothie).
What’s your go-to weeknight meal if you don’t have much time on your hands?
A recipe on my website called Lime and chilli glazed salmon. It takes 10 minutes to make, is healthy and very tasty. Just what I like at the end of a busy day!
What about a feast for when you’re entertaining?
My philosophy when entertaining is make it as easy as possible for yourself, so you can have more fun/time with your guests. I’m all about having lots prepped in advance, having a simple menu, making use of clever pre-made ingredients, and serving food ‘social style’ where you plonk a few big dishes in the middle of the table, and everyone can help themselves. The menu I had on the weekend was salmon and avocado tartare canapés, herb and lemon whole roast chicken with hummus, lots of winter roast vegetables, and a salad of pear, fennel and parmesan, and for dessert - we had chocolate brownie with brandied figs and yoghurt.
What will you be demonstrating at The Food Show Auckland this year (on from July 31st – Sunday 3rd August)?
Some very tasty, fresh and easy-to-make Vietnamese dishes that I picked up on my travels around Vietnam with Intrepid Travel’s food adventures.
The Food Show Auckland
31 July – 3 August 2014, ASB Showgrounds
Tickets are available by booking online at foodshow.co.nz where you can go in the draw to win an awesome food adventure holiday from Intrepid Travel!