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Monday, April 12, 2021

A touch of zest – Lemon’s Recipes

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This tangy citrus fruit is bursting with flavour and goodness

By DEBBIE FERNS

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Luscious lemon, bursting with tanginess, freshness and the goodness of Vitamin C, is an integral part of Indian cuisine. From the refreshing, ever-loved nimbu pani, to lime pickle to lemon rice, this citrus fruit brings a touch of freshness and flavour to any dish. It can be used in sweet dishes like cakes, cookies and pies, and savoury dishes of meat, fish, chicken and vegetables. Lemon is a great source of Vitamin C and is know to help protect you from infection, keep your skin smooth, improve heart health and even helps reduce the risk of cancer and stroke. Of all the many recipes to which lemon can be included, here are a few of the lesser known ones, to try and enjoy!

Lemon popsicles

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A simple, sweet, kids-love-it treat
2 cups whole cream milk
1 can condensed milk
½ cup fresh lemon juice
Pinch lemon pulp
Place all ingredients in a medium bowl and mix well with a whisk. Pour into popsicle moulds and freeze for at least 4 hours. Serve as dessert or an anytime cooler on a hot day.

Lemon curd

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A tangy spread that can replace jam or cream as a f
illing for cakes or
desserts
100g unsalted butter, chopped
1½ cups caster sugar
1 tablespoon finely grated lemon rind
1/3 cup lemon juice
2 eggs, lightly beaten Fill a medium saucepan with 1 to 2 inches of water and bring to a boil, then reduce the heat to low and let the water simmer. Place butter, sugar, lemon rind and lemon juice in a heatproof bowl. Place bowl over the saucepan of simmering water, making sure the bowl doesn’t touch the water. Cook, stirring constantly with a wooden spoon, for 5 minutes or until the sugar dissolves. Remove from heat and whisk in eggs. Return to heat and cook, stirring continuously until mixture thickens and coats the back of the spoon. Remove from heat and set aside to cool. Strain into glass jars, use as needed.

Lemon and herb bulgur pulao

A deliciously savoury, healthy and flavoursome Medi
terranean meal
2 tbsp extra-virgin olive oil
2 cups chopped onion
1 clove garlic, finely chopped
1½ cups bulgur, preferably medium or coarse
½ tsp ground turmeric
½ tsp ground cumin
1/3 tsp chilli flakes (optional)
2 cups vegetable or chicken broth
1½ cups chopped carrot
2 tsp grated or finely chopped fresh ginger
1 tsp coarse salt
¼ cup each finely chopped fresh dill, mint, parsley
3 tablespoons lemon juice, or more to taste
½ cup chopped walnuts, toasted
Heat oil in a wok or high-sided frying pan and add onion, frying on medium heat until golden brown. Stir in garlic and cook for a minute, then add bulgur, turmeric, cumin and chilli flakes and cook, stirring, until the bulgur is coated with oil, for a minute. Add broth, carrot, ginger and salt and bring to a boil, stirring. Cover and cook over medium-low heat until all the broth is absorbed and the bulgur is cooked. Do not stir. Remove from heat, cover and set aside for 5 minutes. Uncover, stir in dill, mint, parsley and lemon juice into the pilaf. Serve hot, topped with toasted walnuts.

Spicy grilled lemon chicken

1 medium sized boneless, skinless chicken breast
1 tbsp canola oil, plus more for grilling
1 tsp crushed red pepper flakes
Salt and freshly ground black pepper
1 tbsp each chopped fresh parsley and thyme leaves
Zest of 2 lemons
Evenly cut the chicken breast into roughly even strips, half an inch thick and about 3-4 inches in width. Place the strips on a wooden cutting board and gently prod over the surface with a fork. Mix the oil, red pepper flakes, salt and pepper, parsley, thyme, and lemon zest in a closed jar until well combined. Place the flattened chicken breasts into a resealable plastic bag, and pour the oil and herb mixture over the pieces. Mix thoroughly, seal the bag, place into a tray and refrigerate for at least 2
hours or overnight. Ensure that the pieces are not sticking together and are well coated with the marinade. Preheat a non-stick grill pan over medium heat, remove the chicken tenders from the fridge and place on the hot grill. Cook until well done, turning over until cooked through. Serve hot on a bed of flavoured rice or with steamed vegetables.

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