|lemongrass yoghurt dip, garnished with a lemongrass stirrer and a pinch of lemongrass-garlic paste.|
Sometimes I just have days when I feel pretty lazy and unmotivated. New Year's Day was one of them. Luckily, the supermarket was open and I managed to pick up some great bargains for a quick lunch - a pack of garlic naan bread and a tub of lentil salad from the Indian deli section for $1 each!
Even though I wasn't in a cooking mood, I thought I'd still put in a little effort somehow, so whilst at the supermarket I also picked up a few fresh ingredients, thinking that perhaps I would make a quick and easy dip to go with lunch - tzatziki, in particular, was on my mind. But when I got home, I started to think about a stalk of leftover lemongrass I had tucked away in the fridge.
You know what that means - it's time for another one of my spontaneous creations!
|grinding the chopped green parts of the lemongrass stalk into a paste.|
I love lemongrass. What I don't love is how the green part of the stalk is so often neglected and discarded. Yes, it's a little tougher, and a little less fragrant... but it's a big, big world. There's gotta be a place for it, right? So I came up with the following recipe. The white parts should also work nicely, and you can use a mix of the two, but I only used the green parts of the stalk here. Try it! You may be pleasantly surprised.
|adding the garlic, lemongrass and lime juice to the yoghurt.|
|seasoning my lemongrass garlic yoghurt dip with salt and pepper medley.|
tzatziki-inspired lemongrass yoghurt dip
1/2 cup natural or greek yoghurt
the green part of one lemongrass stalk, tough outer husk removed
1 clove garlic, chopped
1/2 tablespoon lime juice
salt and pepper, to taste
- Chop up the green parts of the lemongrass stalk, and grind with a mortar and pestle, breaking down the fibres until it forms a green paste. You may add a few drops of water or lime juice to assist the process.
- Add the chopped garlic and continue grinding. This should create a juicy and pungent pale green mixture.
- Combine this into the yoghurt along with the lime juice, then add salt and pepper to taste. Mix well.
- Use this as you would tzatziki - as a dip, sauce or salad dressing - with lamb, pita, crackers, or fresh vegetables such as carrot and cucumber.
- If you make it in advance you can cover and place it in the fridge for several hours or overnight. The flavours will develop even further.
This healthy, zingy lemongrass yoghurt dip was lovely, tangy and aromatic. But the important question is, how did it go with that garlic naan?
Well. This was how it went:
Garlic Naan: You... complete me.
Lemongrass Yoghurt Dip: Shut up. Just - shut up. You had me at hello.
|I had my lemongrass yoghurt dip with garlic naan, lentil salad and fresh Lebanese cucumbers.|