Lemon Grass recipes

Browse our lovely collection of lemon grass recipes, including Richard Corrigan's passion fruit parfait with lemon grass, Agnar Sverrisson's scallops with broth and Galton Blackiston's wild sea bass with soup

Tall and stalky, with the look of a spring onion and the sweet aroma of fragrant lemon, lemon grass is a popular ingredient in Asian cuisine. Lemon grass recipes are found widely in Malay and Thai food, particularly fish cakes, curries and sauces, and is an apt match for fish and seafood.

Lemon grass can be purchased fresh or dried, and can be used whole, chopped or pounded into a paste. Whole or chopped lemon grass is ideal for seasoning soups and sauces, where the lemon grass is removed before serving. When preparing food with dried lemon grass, it is best to boil it in water or broth, then strained out--the leaves whether fresh or dried are quite fibrous. You'll find lemon grass in Kevin Mangeolles' consommé recipe to go with pan-fried halibut, and in Alan Murchison's Thai-inspired galangal broth for sea bream and pak choi.

Lemon grass recipes are finding their way into European cuisine as well. For example, Galton Blackiston uses lemon grass with tomatoes and white wine in his sea bass recipe, served with pea and mint soup.

Sweet dishes, too, can benefit from the fragrant lift of lemon grass, as in Richard Corrigan's lemon grass and lime sorbet to accompany passion fruit parfait.

Dried lemon grass also makes a lovely herbal tea, which is an excellent palette cleanser after a meal.