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Entries in lemon (67)

Thursday
Jul162015

a new trick

adding a slice or two of lemon when you are making a tomato sauce is something i picked up from honey & co’s food from the middle east. it is part of their recipe for vegetarian moussaka and it, plus the cinnamon stick that was also used in the sauce recipe, gave the tomato sauce the most amazingly delicious smell when it was cooking.

so, when i was making a tomato sauce last night for eating with pasta, i decided to try it again, this time without the cinnamon. most of the centre of the piece of the lemon disappears into the sauce and i removed the outer circle of pith and peel (you can eat this, if you’re so inclined or even finely chop it and stir it back in).

the lemon gave the sauce a hint of freshness that balanced the rest of the flavours – garlic, chilli and a mix of fresh and tinned tomatoes – really nicely; it’s more subtle than adding herbs. i will definitely be using this trick again – i think it would work really well in a tomato sauce for a light summery lasagne or for serving with herb-and-lemon-zest-flecked meatballs.

Friday
May222015

fennel and asparagus salad with toasted hazelnuts

we’re on holiday at the moment and this was a “use up what’s in the fridge” meal just before we left. one large bulb of fennel was roasted with strips of lemon zest and fennel seeds (follow the link for full details). i tossed this with some just-cooked asparagus and added drizzles of white balsamic vinegar and olive oil plus a couple of handfuls of rocket leaves and some chopped mint. final bits were some buffalo mozzarella and toasted hazelnuts. we ate this with crusty bread.

Friday
Mar132015

fish yassa

this is a quirky dish but delicious nonetheless. it was inspired by a senegalese dish and was developed as a result of wanting to recreate a much-loved restaurant dish - i’ve not eaten at the restaurant, nor eaten senegalese food but it is something i enjoyed and am keen to make again.

the quirkiness is because of the lemon juice, cider vinegar and mustard marinade, which is oomphed up with plenty of black pepper plus chilli and coriander seeds. in the recipe this is used with the fish and sliced onions but in reality it was mostly the onions i marinated, not wanting to  risk affecting the fish’s texture too much – i did top the fish with marinade-coated onions but didn’t push it down into the liquid.

the fish is fried briefly, set aside and then the onions are cooked and allowed to brown. add the marinade and cubed potatoes and let the mix simmer away until it is ready. the fish is then added at the end to warm through and then it is served.

there’s no final garnish but it really isn’t needed - the flavour is complex and delicious. it was nice to have potatoes for a change and to treat them as something special in their own right.

i don’t agree with the serving suggestion of rice, quinoa or another grain – we didn’t have anything which was fine or if i was feeling in need if vegetables, i think something like wilted spinach would be perfect. i think fennel would also work well, cooked in the same way that the potatoes are.

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Tuesday
Mar032015

spaghetti with garlicky breadcrumbs and anchovies

 

oh my, this is such a delicious plate of umami flavours. spaghetti dressed with a carbonara-inspired sauce of egg yolk, asian fish sauce and chilli sauce is mixed with crispy breadcrumbs that have been fried with plenty of garlic, anchovies and chilli flakes. add lots of black pepper, some parsley and a squeeze of lemon juice for freshness plus a drizzle of some grassy olive oil. demolish the pile of pasta and then lick your plate clean.

the original recipe is here, below is my adapted version for 1 person. next, i'd like to do a version with rosemary instead of parsley, although i'll add this to the breadcrumbs when they are toasting.

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Saturday
Aug302014

lemon basil pizza

when i read about this lemon and basil pizza i knew i had to make it. i love using lemon in both sweet and savoury dishes and really enjoy the range of flavours you can create by using the whole fruit – this spicy chicken and pepper pasta is an old favourite, which is made really special by the addition of thin slices of lemon; i also like roasting chunks of lemon with vegetables or meat, so that the edges can caramelise and add an extra layer of flavour.

so, lemon and basil pizza… aka pizza sorrentina from kesté pizza & vino in new york's west village. a combination of smoked mozzarella, fresh basil and lemon slices.

i added some chopped garlic on top of my dough and then used a mix of fresh and smoked mozzarella. basil leaves added before and after cooking plus a scattering of finely sliced lemon pieces before it went in the oven.

the result was delicious – very simple, reminiscent of a cheesy garlic bread (maybe the garlic wasn’t the best idea) but with little hits of lemon or basil to punch through the richness. i will definitely be making this again, perhaps with chilli flakes instead of garlic. i think finely chopped fresh rosemary or sage would also be worth experimenting with. any other ideas?