Posts Tagged ‘Lemon’
Scallops with Lemon, Bay and Rosemary
January 17th, 2012 | 
Author: Serves: 4
12 scallops
4 rosemary stalks, leaves removed, but kept
pared zest and juice of 2 amalfi lemons
12 bay leaves
2 tbsp olive oil
Sea salt and freshly ground pepper
Thread 3 scallops onto each rosemary stalk, alternating with three pieces of lemon zest and three bay leaves. Put the skewers in a roasting tin.
Pound the rosemary leaves and oil together (in a pestle and mortar if you have one) until fine and pour over the scallops. Sprinkle with the lemon juice and leave to marinate for 20 minutes.
Then preheat the oven to 200C. Season the rosemary skewers and put the roasting tin in the oven to bake for eight minutes only.
Enjoy!
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In the press: Amalfi Lemons
This weekend, the lovely Kitty Travers shared her superb lemon granita recipe with The Telegraph…made even better using Natoora’s Amalfi lemons. The rich sunshine gives these beautiful lemons an intense flavour and aroma. They are unwaxed and wonderfully juicy, with very few pips, so perfect when you need to use all the juice and rind for cooking…
Lemon granita recipe by Kitty Travers
Serves 10
‘I’ve had granita served as breakfast, in the hot days of August, with biscotti,’ says Kitty. ‘And spooned on to brioche.’ But this one, which won her best-in-show at the British Street Food Awards, is something else. Sicilian lemons are available from natoora.co.uk, or you can use regular lemons.
190ml (9fl oz) water
190g (7oz) golden granulated or caster sugar
7 large Amalfi lemons, about 500ml (18fl oz) juice
150ml (5fl oz) soda water
Make a sugar syrup by heating the water and sugar together in a non-corrosive pan until the sugar dissolves. Zest the lemons directly into the warm syrup (if there are any leaves still attached, you can wash them and add them to the warm syrup too, where they will release their rather peppery oils). Squeeze the lemons, strain the juice and add it to the syrup, removing the leaves if used. Stir in the cold soda water and refrigerate the mixture for 20 minutes.
Freeze directly in a stainless-steel container; a rectangular one is best. Stir with a fork every hour or so, paying special attention to the sides, where the mix will freeze solidly if unattended. Once the mixture is firm and frozen, cover with parchment paper so that the granita is not exposed to the freezer air. Wrap in clingfilm.
To serve, place the granita in the fridge for 10 to 15 minutes, then scrape along the top with a heavy-duty ice-cream scoop or metal spoon (Zeroll scoops are best) to create slushy ice crystals.
Top the granita with candied lemon peel and serve with sweetened whipped cream with a tablespoon of marsala.
Kitty Travers’s recipes appear in ‘Street Food Revolution’ (Kyle Cathie, £14.99), by Richard Johnson, available from Telegraph Books (0844 871 1515) at £12.99 plus £1.25 p&p
Homemade Lemon Curd
Our Amalfi lemons are tasting fantastic at the moment. Try them to make this deliciously sweet and tangy lemon curd…
Makes 4 jars
Juice and zest of 8 lemons (unwaxed)
400g golden caster sugar
200g unsalted butter
6 whole eggs
2 egg yolks
Put the zest and juice of the lemons, along with the sugar into a heatproof bowl. Cut the butter into cubes and add to the bowl, then place over a pan of simmering water (a bain-marie). Stir using a whisk until the butter has melted.
Lightly whisk the eggs and egg yolk in a seperate bowl, then stir into the heated mixture. Let the curd cook, regularly stirring for 10 minutes until thick.
Remove from the heat and stir now and again while it cools down. Pour the mixture into clean jars and seal. It should keep for 10 days in the fridge.
Try it spread on toast, added to Greek yoghurt or use it to make the most fantastic cheesecake - lightly mix with mascarpone and whipped cream and spoon onto a crushed ginger biscuit base.
How to Make: Flavoured Oils
Vibrant, herby, spicy oils will add a hit of flavour to salads, pastas, pizzas and most fish and meat dishes. Here we’ll show you how to create your very own at home. They’ll make a fantastic home-made gift for foodie fans or are simply a great thing to have around the kitchen!
Lemon Oil
2 Lemons
500ml Extra Virgin Olive Oil
Zest the lemons carefully, making sure not to get any of the pith. Then lightly crush the zest to release some of their natural oils. You can use a pestle and mortar or the side of a knife. Now all you need to do it pour the extra virgin olive oil over the lemon zest and preserve for at least 3 weeks in a dark place. After this time you can sieve the contents and transfer to a bottle.
Good For: Fish, Grilled Meats, Salads
Rosemary Oil
2 Sprigs of Rosemary
500ml Extra Virgin Olive Oil
First wash the rosemary and leave to dry. You can pat it lightly with a towel or leave out to dry naturally. This is to stop it from growing mould. Put the rosemary and the olive oil in a bottle and leave for 2-3 months.
Good For: Roast Meats, Soups
Chilli Oil
Dried chillies are best (whole or flakes). Put as much as you like according to strength of chillies!
500ml Extra Virgin Olive Oil
Simply pour the oil in a bottle with the chillies and leave for 2-3 months.
Good For: Pasta, Pizza
Now you know the basics, why not experiment with your flavours? There’s so many to try…thyme, garlic, bay leaves, cloves…view our range of herbs for some inspiration!
Top Tips for Great Tasting Oils
1) Use only good quality extra virgin olive oil
2) Only use untreated ingredients, wash thoroughly and perfectly dry them before preserving
3) Wash and sterilise any bottles and jars
4) Store for a minimum of 3 weeks in a cool, dark place, with the bottle tightly closed
5)If you notice some “activity” in the oil (for example if you start to see some little bubbles) discard the oil as something went wrong and could be carrying bacteria.
6) Use within 4-6 months
7) If possible, store in dark glass bottles or if only clear glass bottles are available, store in dark place