Recipe

Fioretto® with peanut lemongrass paste

4
Serves
15 MINS
Prep Time
15 MINS
Cook Time
8
Ingredients
Ingredients
Method
  • 500g Fioretto® Cauli Blossom
  • 1 long red chilli, roughly chopped
  • 1 long green chilli, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 1 stick lemongrass, (see tip)
  • 3 tbs peanut oil
  • ½ cup salted peanuts, roasted
  • 1 lime, halved
  1. Cut Fioretto® into florets leaving the stems long.
  2. Combine chilli, garlic, white and lime green part of lemongrass and 2 tablespoons of the oil in a small processor. Process until finely chopped. Add peanuts and process to a paste (a little texture still in the peanuts is good). Remove to a bowl.
  3. Heat a wok over high heat until hot. Add remaining oil to the hot wok. Wash the Fioretto®, leaving water clinging, add to the wok and stir-fry for 2 minutes. Add the peanut lemongrass paste and stir-fry for 5 minutes or until Fioretto®is tender and the paste aromatic. Remove from the heat and squeeze over the lime halves. Serve.
Tip: You can substitute 1 tablespoon of lemongrass paste for the fresh lemongrass if you like. This meal is best served as a side.