I just love using citrus fruit in my recipes .There is something very clean and fresh about them.I would just love to have a lemon tree with lemons on my allotment or in my garden and have now one which is 2 years old without any lemons.Next year I hope to have succeeded .I have just brought mine indoors for the winter and hopefully it will survive and flourish..Meanwhile more cooking
Preheat the oven to 325f/gas3
Peel 4 lemons with a potato peeler.
Spread the peel out on a clean baking sheet and bake for 1 hour until the skins are dried and shrivelled.
Leave to cool. When cool, place the peel in a coffee grinder in small batches and grind to a powder.
Store the lemon pepper in an airtight container for up to 3 months.
These sorbet filled fruits freeze well,and will prove perfect for a refreshing fat – free treat or a sudden party pudding.
16 large clementines
(You can use satumas or mandarin oranges in place of clementines)
175g/6oz caster sugar
juice of 2 lemons
a little fresh orange juice if necessary)
fresh mint to decorate
Slice the tops off 12 of the clementines to make lids.Set aside on a baking sheet.Loosen the clementines flesh with a sharp knife then gently scoop out into a bowl,keeping the shells intact. Scrape out as much of the membrane from the shells as possible.Add the shells to the lids and put in freezer.
Put the sugar and water in a heavy pan and heat gently,stirring until the sugar dissolves. Bring to the boil,then boil for 3 minutes without stirring.Remove the pan from the heat and leave the syrup to cool,then stir in the lemon juice.
Finely grate the rind from the remaining 4 clementines.Squeeze the fruits and add the juice and rind to the syrup.
Process the clementine flesh in a blender or food processor,then press it through a sieve placed over a bowl to extract as much juice as possible.Add this juice to the syrup.You need about 900ml/1 and a half pints of liquid.Make up with fresh orange juice if necessary.
To make the sorbet by hand
Pour the mixture into a shallow freezer-proof container and freeze for 3 – 4 hours,beating twice as the sorbet thickens.
Using an ice-cream maker
Churn the mixture till it holds its shape.
Pack the sorbet into the clementine shells,mounding them up slightly in the centre.Position the lids and return to the freezer for several hours or overnight.
Transfer the frozen clementines to the fridge about 30 minutes before serving to soften.
Serve decorated with mint.
This smooth ,tangy sorbet creates a refreshing light desert that originates in Spain.
200g 7oz caster sugar
300ml/half pint water
4 lemons washed
1 large egg white
a little granulated sugar for sprinkling
500g/1lb chicken breasts
1 egg white lightly beaten
2 tsp cornflower
half tsp salt
quarter tsp grated ginger
60ml/2fl; oz oil
1 and half tbs caster sugar
2tbs lemon juice
185 ml/6fl oz chicken stock
2tsp soy sauce
1tsp dry sherry
Pat the chicken dry with kitchen paper towels.Cut the chicken fillets on the diagonal into 1cm/half inch strips.Combine the egg whites,cornflower,salt and ginger and add the chicken strips mixing well .Marinate in the fridge for 30 minutes.
Heat the oil in a wok or heavy based frying pan swirling to coat.
Drain the chicken from the marinade ,add to the pan and stir fry over a medium heat until just cooked but not browned.
Place the chicken on a plate to keep warm while preparing the sauce.Carefully pour the excess fat from the wok and throw away.
To make the lemon sauce,mix the cornflour with 2 tbs water to make a paste.Add to the wok with the sugar and lemon juice ,chicken stock,soy sauce and sherry.
Stir over a high heat and boil for a minute or so.
Add the chicken stirring to coat with the sauce .Serve at once with steamed rice or noodles.
This is really refreshing and you can add other bits and pieces to this basic recipe …small chopped bits of cooked ham or chicken,chopped peppers,tomatoes ….Even chopped dried fruit.I often take left overs cold to work for my lunch break.
250ml/9fl oz vegetable stock,boiling
juice of half a lemon
1tbs lemon pepper (top recipe on page)
salt and pepper
Place the couscous in a bowl with the vegetable stock and lemon juice and cover.Leave for 5 minutes until the couscous has swollen.Fluff it up with a fork,cover again and leave for another 5 minutes.Add the lemon pepper,season to taste with salt and pepper.