Lamb Curry with Spinach - Chef Recipe by Ben O'Donoghue
"I love farmers’ markets and have been to many around the country. Sometimes you find a producer wh...
150g XO paste
1 stick of lemongrass, slightly bruised
100g ginger, peeled
2 garlic cloves
500g medium grain rice, washed
3 soft-boiled eggs
1 bunch enoki mushrooms, fried
1 stick Chinese doughnut
1 bunch gai lan, grilled
1 punnet shiitake mushrooms, sautéed
20gn fried shallots
50mL Szechuan chilli oil
200g pork belly, deep fried until crispy
Add XO paste, lemongrass, ginger, garlic and water to a medium pot and bring to the boil. Once boiling, simmer for 45 minutes to 1 hour, until all the flavours merge together.
Cook washed rice in a medium heavy-based pot with 1 litre of stock to 500g rice with the lid on until tender. After about 15 minutes, add another 500mL of stock and stir through to create a thick wet rice (porridge consistency) base for the congee.
Reserve any remaining stock for later use.
Use a deep serving bowl. Put rice base on the bottom – about two good kitchen spoonfuls – then top with crispy pork belly, grilled gai lan, sautéed mushrooms, soft boiled egg and fried shallots. Dress with Szechuan chilli oil.
Recipe provided by Dumbo