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LEMON RECIPIES LEMON CHICKEN A beautiful Chinese dish; serve on rice or noodles. Serves 4 1 egg white, lightly beaten Combine egg white, cornflour, salt and ginger in a bowl. Add chicken and mix well to coat; refrigerate for at least 30 minutes. Heat the oil in a wok or medium frying pan over medium heat. Drain the chicken, discarding the marinade; stir-fry until just cooked but not browned. Remove from the wok. To make the lemon sauce, mix the cornflour with 2 tablespoons water to make a smooth paste. Add to the wok with the remaining sauce ingredients; stir and boil 1 minute. Return the chicken to the wok and stir to coat with the sauce. Serve immediately. LEMON MARINADE Great for marinating poultry, seafood or vegetables before grilling or baking - or use as a dressing for salads and other prepared foods. 130 ml olive oil Combine ingredients well. Store in a container in the refrigerator for up to one week. LEMON RISOTTO Serves 6 as a first course, or 4 as a main course 1.4 litres chicken or vegetable stock Bring stock to a simmer in a large saucepan over medium heat. Reduce heat to low; cover. Melt 1/2 of the butter with the oil in a heavy large saucepan over medium heat. Add shallots and sauté until tender, about 3 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 300 ml hot stock; simmer until absorbed, stirring. Add remaining stock 100 ml at a time, allowing broth to be absorbed before adding more, and stirring frequently – until rice is tender, about 35 minutes. Stir in cheese and remaining butter. Stir in lemon juice and peel. Season to taste with salt and pepper. Serve immediately. LEMON GARLIC BUTTER Spoon this delicious butter onto cooked meat, veggies or fish - or stir into finished soups and stews. 150 g unsalted butter, softened Puree all ingredients in a food processor until smooth. Store in the refrigerator until ready to use, and serve a spoonful on each hot serving. Alternatively, you can spoon the butter in a long mound on top of plastic wrap, then roll up the plastic wrap so that you have a sort of ‘log’ of the butter – refrigerate until it is hard, remove from the plastic wrap, and slice into disks for an attractive condiment. LEMON CREAM CHEESE ICING This tastes amazing and complements so many desserts: fairy cakes, cookies, carrot cake, banana cake, lemon bread, chocolate sponge, pastries, tarts…. 125 g icing sugar Blend sugar, cream cheese, lemon juice, lemon peel and vanilla in a food processor, using the ‘pulse’, or on/off turns. Blend in enough cream to form a thick but pourable icing. LEMON VINAIGRETTES FOR SALADS Choose one of the following salad vinaigrettes and whisk the ingredients together; they should keep in a container in the fridge for up to one week. Serves approximately 4-6. Lemon-ginger 1 1/2 tablespoons fresh lemon juice Lemon-mint 3 tablespoons olive oil Spicy lemon 2 tablespoons fresh lemon juice Lemon-blue cheese 3 tablespoons mayonnaise Creamy lemon-horseradish 1 cup whipping cream Lemon-Dijon 100 ml olive oil Lemon-basil 2 1/2 tablespoons fresh lemon juice LEMON POTS DE CREME Petite pots of heavenly lemony custard! Makes 6-10 pots, depending on the size of the ramekins or cups 2 whole eggs, plus 8 egg yolks Preheat oven to 170C/325F/gas3. Whisk together the whole eggs, yolks and sugar until well blended. Whisk in the lemon juice, then the cream. Pour the mixture through a fine mesh strainer or cheese-cloth; mix in the lemon zest. Pour the mixture into small custard cups or ramekins. Place them in a baking pan and add enough hot water to come halfway up the sides of the cups. Cover the pan loosely with foil and bake until the custard is just set, about 40-45 minutes. The custard should still be soft in the centre when lightly shaken. Remove from the baking pan and cool. Serve warm or at room temperature. Refrigerate leftovers. |