Step 1

Pat the meat you will use dry, and salt it generously. Leave uncovered in the fridge for up to 4 hours.

Step 2

Place the rice into a hot dry frying pan and toast gently until golden. Add the kaffir lime leaves and turn off the heat. Allow the lime leaves to infuse through the rice. Peel the stalks from the lime leaves and discard.

Step 3

When the rice has cooled a little, place into the Thermomix bowl with the kaffir lime leaves and mill *10 sec/speed 8*. Remove from bowl and set aside.

Step 4

Place the sauce ingredients other than the chilli into the Thermomix bowl and blend *1 min/speed 8*. Julienne the chilli and add half of it to the sauce. Refrigerate until use.

Step 5

Char grill or roast your meat of choice. 20 minutes for lamb on a BBQ, slightly less for beef. Medium rare is preferred for lamb or beef with a dark char on the outside. Allow to rest for at least half as long as you cooked it for. Use a thermo server for this if you have one.

Step 6

Slice and sprinkle with the rice powder. Serve with loads of the sauce, or to taste, with remaining sliced chilli to garnish. We also used Vietnamese mint leaves to garnish, but you could julienne some more kaffir lime leaves, or use coriander leaves. You could serve with steamed rice, we just had a salad.