Prepare for a real grilling
This week, fire up the barbecue with recipes from three of the chefs taking part in this year’s Big Grill Festival in Dublin from August 15 to 18. See biggrillfestival.com for the full line-up
Andy Noonan’s grilled lemongrass-skewered chicken hearts with Thai dipping sauce
Ingredients
300g free range chicken hearts
Bunch of 5-6 fresh lemongrass stalks
Sesame oil
Salt
For the sauce
3 tbsps Thai fish sauce
3 tbsps lime juice
2 tbsps minced garlic
6-8 red birdseye chiles, sliced
1 tbsp granulated sugar
60-80 grams finely chopped coriander (leaves and stems)
Method
1. To make the sauce, combine the fish sauce, lime juice, garlic, chilles and ...
