Pour the rice into a heavy-based frying pan over low-medium heat and cook for 5 minutes, tossing regularly. Add the galangal, cardamom, kaffir lime leaves and lemon grass. Continue cooking and tossing for several more minutes until fragrant and the rice becomes golden. Remove galangal, cardamom and lime leaves and grind the rice and lemon grass in spice grinder to make a coarse meal.
Heat the stock in a wok over high heat. Add the pork and cook, stirring to remove lumps, for 4-5 minutes or until cooked through and no longer pink. It should be soft and not tough. Remove from heat.
Pour off the cooking liquid into another saucepan over high heat and reduce by three quarters. Return the reduced liquid to the pork. Add the ground glutinous rice, chilli, palm sugar, fish sauce and lime juice. Mix through. Add the shallots, spring onion, coriander, and mint. Toss.
To serve, remove the outer leaves of the lettuce and coarsely chop. Take the inner leaves and remove them whole to make small lettuce cups. Place some chopped lettuce in a lettuce cup and top with the larb.
This is a modern classic, first served by Giuseppe Cipriani Harry’s Bar in Venice in the 1950s. It’s the mix of salty, rich, sharp and clean flavours that make it an ideal match to light red wines or even textural whites. Some chefs pound out sirloin steak, others soft-freeze eye fillet and shave it on a meat slicer. We’ve added some easy-to-make sauces – a parmesan crème fraiche and a spring onion gel - that are so good you’ll find ways to use them in other dishes too.
There is nothing like a chicken sandwich. The secret is very fresh bread, way too much fresh butter, a velvety handmade real - egg mayonnaise and delicately poached chicken. For the mayo, use lightly flavoured extra virgin olive oil or good quality vegetable oil. Remember to refrigerate the mayo immediately after use as it is made with raw eggs.
A fast and healthy midweek meal that is guaranteed to have them asking for seconds. You can use iceberg lettuce instead of cos lettuce or microwave some tortillas and serve hot and soft. Serve with Mexican beans, butter-fried mushrooms and some hot chilli sauce. Just be sure to brown the meat to get that deep, rich, south-of-the-border flavour.