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Posts Tagged ‘lemon’

Lemon, turmeric & black pepper salmon

We loved this spiced side of salmon from Sabrina Ghayour’s book Sirocco and its a great dish to feed a crowd. The mixture of lemon,  turmeric and black pepper smells almost medicinal in the oven but the served up on the plates the aromas and flavours are really good. Serve with a green salad or as we did here with green couscous and roasted veg with black garlic & preserved lemons and pomegranate, cucumber & pistachio yoghurt.

Wine Suggestion: A bold dish like this really needs a bold wine that cope with and complement the flavours.  A good suggestion is an Alsace Pinot Gris which has body (the good ones will have texture too) and a roundness from the pepper. A little left-field would be a Collio Bianco from north-eastern Italy. Our favourite, the Zuani, is a traditional blend of Sauvignon Blanc, Chardonnay, Friulano and Pinot Grigio; texture, freshness, richness and fruitiness.

Lemon, turmeric & black pepper salmon – serves 6

  • 1kg salmon side
  • finely grated zest of 3 unwaxed lemons
  • 1 tbsp coarse black pepper
  • 4 tbsp garlic oil
  • 2 tbsp turmeric
  • 1 heaped tsp sea salt flakes, crushed

Preheat the oven to 240C/Gas 9.

Line a large baking tray with baking paper and place the salmon on top, skin-side down.

Make a paste by mixing the lemon zest, black pepper, garlic oil and turmeric in a small bowl until smooth. Rub this mixture evenly over the salmon.

You can marinade now for an hour or up to a day ahead but don’t be tempted to salt it until going into the oven.

Season the salmon with sea salt and roast for 22 minutes.

(Original recipe from Sirocco by Sabrina Ghayour, Hatchette, 2016.)

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Marinated mushrooms with lemon

These mushrooms, from Claudia Roden’s fantastic book The Food of Spain, are served cold and make a great nibble to serve with drinks. Some bread and olives would be good too.

Wine Suggestion: Jono purchased a bottle of the delicious Valdespino Inocente Fino Sherry from a friend and this was the perfect Tapas dish to go with it.

Champiñones marinados – serves 4

  • 500g button mushrooms
  • juice of 1 lemon
  • grated zest of ½ a lemon
  • 5 tbsp extra virgin olive oil
  • 2 tbsp chopped flat-leaf parsley

Wipe the mushrooms clean with some damp kitchen towel. Trim the stems and cut into halves or quarters.

Heat the mushrooms in a large, non-stick frying pan, over a medium heat for 10-12 minutes, stirring until they release their juices and the juices have evaporated.

Mix the lemon juice & zest with the oil and some salt and pepper in a wide, shallow bowl. Add the hot mushrooms to the bowl and mix well.

Cool, then cover and refrigerate for at least 5 hours (or you can make a day ahead). Serve at room temperature with the parsley sprinkled over.

(Original recipe from The Food of Spain by Claudia Roden, Michael Joseph, 2012.)

 

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Pistachio pesto

Our fabulous friends have a weekender in the country with loads of space for growing herbs and veg. We are the very happy recipients when there’s more produce than one family can eat and we put it to good use. So if you have a prolific bed/windowsill with parsley and basil growing you should make this delicious variation on classic pesto. It’s especially good with roast chicken (drumsticks for us) but would also be nice with fish or vegetables.

Pistachio Pesto – serves 4

  • 50g pistachios
  • 25g flatleaf parsley leaves
  • 25g basil leaves
  • 1 garlic clove, crushed
  • zest and juice of a lemon
  • 100ml olive oil

Put the nuts in a bowl and cover with just-boiled water. Leave for a few minutes then drain and tip onto a clean tea towel. Give the nuts a good rub with the tea towel and skins should slip off. Throw the skins away and save the bright green nuts.

Put the nuts in a dry frying pan and toast over a medium heat until lightly coloured all over and smelling fab. Keep a watchful eye as they can turn from toasty to burnt in an instant. Put the nuts on a plate to cool.

Put the herbs and pistachios in a food processor and whizz until finely chopped (you could pound in a pestle and mortar but parsley is much more difficult to pound than basil so we recommend the processor if you have one). Add the rest of the ingredients and pulse briefly – you want to leave a bit of texture. Taste and season. Cover with oil and put in the fridge until needed.

(Original recipe from ‘The Hairy Bikers’ Mediterranean Adventure’ by Si King & Dave Myers, Seven Dials, 2017.)

 

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Courgette & lemon risotto

A weekend lunch treat for the three of us as we had courgettes lying around begging to be used.

Wine Suggestion: a crunchy white was demanded here and an old favourite was opened to match; the Chateau du Hureau Saumur Blanc “Argile”. A vibrant Chenin Blanc with texture, vibrant, crunchy, apply fruit plus a real sense of place.

Courgette & lemon risotto – serves 2

  • 50g butter
  • 1 onion, finely chopped
  • 1 large garlic clove, crushed
  • 180g risotto rice
  • 1 litre of hot vegetable stock
  • zest and juice 1 lemon
  • 2 lemon thyme sprigs
  • 250g courgette, diced
  • 50g parmesan, grated
  • 2 tbsp crème fraîche

Melt the butter in a deep frying pan and gently fry the onion until softened, about 8 minutes. Add the garlic and stir for another minute. Pour in the rice and stir for a couple of minutes until it glistens.

Add a ladle of the stock to the rice, along with the lemon juice and thyme. Bubble over a medium heat, stirring constantly. When almost all the liquid has been absorbed, add another ladle and continue to stir. Tip in the courgette and keep adding the stock, stirring every now and then until the rice is just tender and creamy.

Season to taste and stir in the lemon zest, Parmesan and crème fraîche.

(Original recipe from BBC Good Food)

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Lemon & basil linguine

Sometimes the simplest of ideas turn out the best.

Wine Suggestion: we had a glass of the Adi Badenhorst Secateurs Chenin Blanc which he’s now experimenting with a little bit of skin contact. We don’t disagree, it adds a touch of extra texture and complexity to such a great value wine.

Lemon & basil linguine – serves 2

  • 200g linguine
  • 1 large lemon, juiced
  • 75ml good olive oil
  • 75g Parmesan
  • a large handful of basil leaves

Put a large pan of water on to boil, add loads of salt and cook the pasta according to the time suggested on the packet.

Put the lemon juice, olive oil and Parmesan into a large warmed bowl and beat with a small whisk to combine and thicken. Tear the basil leaves into the bowl and add plenty of black pepper.

Drain the pasta and toss with the mixture in the bowl.

(Original recipe from The Kitchen Diaries  by Nigel Slater, Fourth Estate, 2005.)

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Green beans with lemon

This is a Nigella Lawson recipe that she recommends for Thanksgiving but we like it with roast chicken (and lots of other things) in the summer months. It’s easy to scale down for smaller numbers. We like our beans well-done – no squeaky, al-dente beans for us please.

Green Beans with Lemon – serves 8 to 10

  • 1kg fine green beans, topped and tailed (there’s always a debate in our house over whether or not to leave the curly tails on)
  • 75g unsalted butter
  • 1 lemon (to prepare cut a slice of each end, then cut downwards to remove the skin and pith, then slice)

Bring a large pot of water to the boil. Add plenty of salt to the boiling water, then add the beans and cook until tender (start checking after about 6 minutes).

Drain the beans and put the pot back over the heat with the butter and a few drops of olive oil. Add the lemon slices, and any juice on the board, to the butter. Stir well and add the beans.

Turn the beans over in the lemony butter. Add some sea salt and lots of freshly ground white pepper (black pepper will do fine if that’s what you have).

(Original recipe from Feast by Nigella Lawson, Chatto & Windus, 2004.)

 

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Greek Lemon roast chicken

Sooo delicious! We never tire of variations on a roast chicken dinner and the potatoes are the best bit here which doesn’t take away from the delicious chicken! This variation has been made multiple times in our kitchen which says something as we’re always trying something new.

You need to roast chicken for 20 minutes at 190C/375F/gas 5 for each 500g, plus an extra 10 minutes.

Wine Suggestion: a rich white is the business with chicken, and Chardonnay is the usual go-to variety. For this dish, however, we’ve successfully opened oaked Godello from Spain, the Dominio de Tares Bierzo; and an oaked Alvarinho from Portugal, the Soalheiro Alvarinho Reserva. Both brought delicious nuances to the chicken and are really worth seeking out.

Greek lemon roast chicken with potatoes & oregano

  • 2.2kg chicken
  • 4 lemons
  • bay leaves
  • 2 large red onions, peeled and cut into wedges
  • 1kg small waxy potatoes, halved
  • 2 heads of garlic, cloves separated but not peeled
  • dried oregano

Preheat the oven to 190C/375F/gas mark 5.

Season the outside and the cavity of the chicken. Put half a lemon and a few bay leaves inside and place in a very large roasting tin.

Drizzle some olive oil over the skin, squeeze over the other lemon half and roast for about 1 hour and 50 minutes.

Cut 2 of the lemons into wedges and put in a bowl with the onions, potatoes and garlic cloves. Add some olive oil, salt and pepper, ½ tbsp dried oregano and the juice of half a lemon. Toss everything together until well coated.

45 minutes before the roasting time is up, put the vegetables around the chicken, sprinkle another 2 tsps of oregano over the top and return to the oven.

(Original recipe from Food From Plenty by Diana Henry, Mitchell Beazley, 2010.)

 

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