Kalbfleischspieße auf knusprigem Reis

Ingredients

• 150 g Basmati whole grain rice
• Salt
• 10 g coriander (0.5 bunch)
• 10 g basil (0.5 bunch)
• 1 stalk lemongrass
• 2 small green chilies
• 4 Garlic cloves
• 20 g Ginger
• 2 Organic Limes
• 2 tbsp fish sauce
• 100 ml Rapeseed oil
• Pepper
• 600 g veal cutlets (from the top loin)
• 8 celery sticks (or 300 g green asparagus)
• 1 bunch spring onions

Instructions

1. 1.

   Cook rice in three and a half times the amount of boiling salted water according to package instructions for 30–35 minutes.

2. 2.

   Meanwhile, wash coriander and basil, dry, pat, and break off leaves; set aside. Remove lemongrass from its outer leaves, clean, wash, and slice into thin rings. Halve chilies lengthwise, deseed, wash, and chop. Peel and chop garlic and ginger. Cut one lime in half and squeeze the juice. Blend herbs, lemongrass, chilies, fish sauce, and lime juice in a blender until smooth. Slowly pour in half of the oil while mixing; season the paste with salt and pepper.

3. 3.

   Cut veal cutlets into about 2 cm cubes, skewer them on metal sticks, and season with salt. Heat 1 tbsp oil in a large pan. Cook skewers, turning frequently, for 12–15 minutes over medium heat, brushing with more spice paste several times. Remove from the pan and keep warm in an oven at 80 °C (convection 60 °C; gas level 1).

4. 4.

   Meanwhile clean and wash celery. Clean and wash spring onions. Cook both together in the same pan for 6 minutes while turning, then remove. Heat remaining oil in the pan, add rice, and sauté for 5–7 minutes over medium heat until lightly crispy.

5. 5.

   Season rice with salt and pepper and place on a plate. Distribute celery and spring onions over the rice. Arrange skewers on top, brush with leftover spice paste, and garnish everything with remaining herbs.