Home' Advocate Communications : Fiordland Advocate 18 August 2011 Contents WHAT'S COOKING
Page 12 | 18 August, 2011
Used in cuisines around the world,
the lemon is a cook's best friend. The aromatic qualities and sharp,
acidic flavour of this once rare and exotic fruit have made it a kitchen
staple. And as an added bonus the lemon -- packed with vitamin C, a
powerful antioxidant -- offers the taste of good health.
Fresh lemon juice is a remarkably versatile flavouring agent. In addition
to livening up desserts, it can be used instead of vinegar in sauces; for
seasoning vinaigrettes and mayonnaise; and for adding piquancy to
seafood, meat and vegetable dishes.
Highly acidic lemon juice solves all sorts of kitchen problems. A
sprinkling prevents sliced fruit from discolouring. The same goes for
sliced avocados. The acid also acts as a tenderiser making lemon juice
an excellent marinade for fish, meat and poultry. Lemon zest is nearly
as versatile as lemon juice and is used to add flavour to gremolata, a
delicious topping for osso bucco and fresh fish. (Combine a quarter
cup of chopped parsley with two cloves of crushed garlic and one
tablespoon of finely grated lemon rind). It is also a good choice for
baking, delivering intense flavour in small amounts.
Choose your lemons with care and select ones that are firm, fragrant
and heavy -- a good indication they are juicy. Always avoid those with
coarse or shrivelled skins. To keep lemons in prime condition, store
them in the vegetable crisper in the refrigerator.
Lemons yield the most juice at room temperature or when slightly
warmed. For best results, you can pour boiling water over lemons.
Alternatively, place in a microwave on low power for 30 seconds per
fruit. Then, just before juicing, roll the lemon beneath your hand on a
cutting board using moderate pressure. The typical lemon will produce
about three tablespoons of indispensable kitchen elixir.
This chutney sets firmly on cooling.
Great served with full-flavoured
cheeses, grills or cold meats.
12 medium lemons
2 tablespoons flaky sea salt
2 cups white sugar
6 cloves garlic, crushed
½ cup each: lemon juice, white
2 tablespoons grated root ginger
1 teaspoon coriander seeds,
½ teaspoon ground cayenne
Using a vegetable peeler or sharp
knife, remove the rind from the
lemons. Be careful to remove only
the thin outer skin. Chop finely.
Cut the pith from the lemons and
discard. Chop the flesh, removing
any pips. Add to the rind. Add the
salt, stir to combine, and stand at
room temperature overnight.
Put the salted chopped lemons in
a medium to large saucepan. Add
the remaining ingredients. Stir to
combine over medium heat. Cook
until the mixture thickens, about
Pour into sterilised jars and seal.
Makes about 3 cups.
Spicy lemon chutney
Spicy lemon chutney
Lemon Pastry: 1½ cups flour
½ cup icing sugar
125g butter, chilled and cubed
finely grated rind 2 lemons
1 egg, separated (reserve the
1 tablespoon iced water
Filling: ½ cup each: cornflour, sugar
¾ cup each: water, lemon juice
4 egg yolks
grated rind 1 lemon
Topping: 4 egg whites plus the
reserved white from pastry
¾ cup caster sugar
To make the pastry, place
the flour, icing sugar and salt
in a food processor and mix
for a few seconds.
Add the butter. Process until the
mixture resembles breadcrumbs.
Add the lemon rind, egg yolk
and iced water. Process for a
few seconds more. Gather into
a ball and wrap in plastic film.
Refrigerate for 20 minutes.
Preheat the oven to 200°C.
Roll out the pastry to about
5-7mm thickness. Line a 23cm-
24cm flan dish with the pastry
then lightly press a sheet of
buttered foil on top.
Bake for 12 minutes, remove
the foil and continue baking for
another 5 minutes, until golden.
To make the filling, combine the
cornflour, sugar, water, lemon
juice and butter in a large
microwave-proof bowl. Microwave
on high power for 1-2 minutes,
until the butter is melted. Stir and
cook for a further 1-2 minutes,
until thick. Cool.
Beat the egg yolks and lemon rind
into the lemon juice mixture. Pour
into the pastry case.
To prepare the meringue topping,
whip the egg whites adding the
sugar a little at a time, until peaks
form and the mixture is very shiny.
Dollop over the filling.
Microwave for 2 minutes to set.
The top can be lightly coloured
under a preheated grill.
Lemon meringue pie
500g lamb schnitzel
¼ cup flour
1 egg, lightly whisked
¼ cup freshly grated
1 cup fresh breadcrumbs
2 tablespoons rice bran oil
Lemon, Olive & Caper
Dressing: finely grated rind
and juice 1 lemon
½ cup olives, pitted and
2 tablespoons capers
1 small clove garlic, crushed
4 tablespoons extra virgin olive oil
Lightly dust each piece of
schnitzel with the flour, then
dip into the egg and coat with
the combined Parmesan and
Heat the oil in a large frying pan.
Pan-fry the schnitzel pieces for
about 1 minute each side, until
Meanwhile, combine the dressing
ingredients and gently heat
through in a saucepan or the
Serve the schnitzel drizzled with
the dressing. Serves 4.
Lamb with lemon, olive & caper dressing
175g butter, softened
½ cup icing sugar, sifted
finely grated rind 1 lemon
1½ cups flour
¼ cup custard powder
Lemon Filling: 1 tablespoon butter,
finely grated zest of ½ lemon
1 cup icing sugar
1-2 teaspoons lemon juice
Preheat the oven to 180°C. Line
an oven tray with baking paper.
In a bowl, cream the butter, icing
sugar and lemon rind together
until thick and pale. Sift in the
flour and custard powder into the
butter mixture and mix well.
Take teaspoonfuls of the dough
and roll into balls. Place on the
prepared tray and flatten gently
with a fork. Bake for about 15
minutes or until lightly golden.
Cool on a wire rack.
To make the lemon filling, cream
the butter, lemon rind and icing
sugar in a bowl adding enough
lemon juice to make a spreadable
consistency. Sandwich 2 yo-yos
together with the icing.
Makes about 20.
Use room-temperature eggs. Ensure there is no yolk in the egg white -- the fat in the egg yolk prevents the
whites from whipping. The pastry is cooked is a conventional oven, the filling is prepared in the microwave.
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