Also do
you think Lemongrass would be a good one to use?
I've been really enjoying fresh and zingy flavours as of late —
think lemongrass, lime, chilli... So this wintery classic actually ends up taking on more of a spring freshness.
If you try making it, I would highly recommend sourcing all of the proper ingredients —
I think the lemongrass, galangal and kaffir lime leaves are all needed to give this dish it's distinctive and delicious flavor.
Not exact matches
Growing
lemongrass was easier than I
thought.
I never
thought growing
lemongrass is this easy.
«There's a lovely native
lemongrass in that region that I
think will work beautifully in gin.
Ken
thought there were too many flavors: the cinnamon, turmeric, chili flakes, coriander, thyme,
lemongrass, lime, salt and pepper.
For my next batch, I'm
thinking of trying some Asian flavors;
lemongrass, ginger, lime zest... what do you
think?
I've got another batch of brandy steeping in the cupboard that I
think I'll try next — base of ginger brandy infused with thai chilies,
lemongrass, schezwan peppercorns & orange zest.
I landed on
lemongrass... and I
think I made the right decision.
I
think it's the
lemongrass and chili flavor I love so much in it.
I also
think adding some
lemongrass paste to this recipe would be great.
Last week, I got some
lemongrass from the farmers market, so I started
thinking about how it could flavor our chicken.
Yeah, I do smart things like that: (I
think the Fall one is called Mulled Cider (something with cider) and the fruity one is Tangerine /
lemongrass... I
think!