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Tenderloins in lemongrass, chilli and coconut flavours with cucumber salad

Serves: 4

Preparation time: 15 minutes plus marinating

Cooking time: 10 minutes

With summer, one thing is clear - light and fresh is the order of the day. Like this recipe here. It keeps your time in the kitchen to a minimum and gets you a dish that’s flavoursome and easy to make.


  • 500g Lilydale Tenderloins
  • 1 stalk lemongrass, roughly chopped
  • 2 shallots
  • 2 small red chillies, stalks trimmed
  • 2 cloves garlic
  • 1 tablespoon grated ginger
  • 1 coriander plant, including the root, rinsed well
  • ½ cup coconut cream
  • 2 teaspoons fish sauce
  • 1 tablespoon coconut sugar
  • lime, fresh coriander leaves and sliced red chilli, to serve
  • ½ cup salted peanuts, to serve


  • 2 Lebanese cucumbers, shaved lengthways with a vegetable peeler
  • ½ small red onion, cut into fine wedges
  • ¼ cup coriander leaves


  • 2 tablespoons rice vinegar
  • 2 tablespoons coconut sugar
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon fish sauce


  1. Combine the lemongrass, shallots, 2 red chillies, garlic, ginger, coriander, coconut cream, fish sauce and coconut sugar in a small food processor and process to form a paste.
  2. Thread the chicken tenderloins onto skewers and pour over just enough marinade to coat the chicken (remaining marinade can be stored in the refrigerator for up to 1 week). Marinate the chicken in the refrigerator for 30 minutes.
  3. Chargrill the tenderloins over a medium heat for 2-3 minutes on each side or until cooked through.
  4. To make the dressing, combine the rice vinegar, coconut sugar, lime juice and fish sauce in a jug.
  5. Place the cucumber, red onion and coriander leaves in a serving plate alongside the chargrilled tenderloins. Garnish with lime, coriander, sliced red chilli and peanuts. Pour over the dressing just before serving.
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Our Recipes
Our Recipes