Posts Tagged ‘Lemons’

Lemons are an absolute kitchen essential and that’s why it’s so important to us to sell only the very best. We just love our Amalfi lemons – they taste fantastic, are larger than many supermarket varieties and have an aromatic unwaxed zest which makes them superb for cakes. Not only are they superb quality, they are extremely good value! Read on to find out more…

Taste: Gorgeously juicy and fragrant smelling, our Amalfi Lemons are extremely popular with chefs. Their bright, sunshine yellow zest is aromatic and unwaxed so it’s perfect for cakes and grating over fish. The pulp is sweetly bitter, with moderate acidity and very few pips.

Region: Our lemons are grown along the sun-drenched Amalfi coast in the Campania region of Southern Italy, in particular around the towns of Ravello, Positano and Amalfi of course. This fantastic citrus fruit was firstly introduced there by the Arabs, who found in the Amalfi coast the best conditions for growing these beautifully scented lemons, now renowned world-wide.

Quality: We only select the best quality lemons at the market, and we have sourced this variety in particular as it is one of the best lemons around with its sweet pulp, unwaxed skin and abundance of essential oils.

You’ll struggle to find lemons of this size and quality in any supermarket!

For more information and to buy, click here.

An amazingly tasty dish with a hint of lemon…

Serves 4

4 Ossobuco Steaks 300gr each
Zest of 1 Lemon
1/2 Litre Beef Stock
50gr Butter
1 Garlic Clove
1 Small Onion
4Tbsp Extra Virgin Olive Oil
Salt
Freshly Ground Black Pepper
300gr Peeled Plum Tomatoes
Freshly Chopped Parsley
1 Glass Dry White Wine

Pierce the filmy layer around the steaks and dust them with flour. Gently fry the chopped onion in oil and butter, then remove from the pan and sieve.

Brown the steaks on both sides on a medium heat and add the wine. Add salt, pepper, the chopped peeled tomatoes and the onion, cover and cook for at least 1 and a half hours. Shake the pan occasionally and add some stock when the sauce dries up.

Finely chop the parsley, the garlic and the grated lemon zest. This is the final touch to this dish and needs to be added in the last five minutes of cooking.

Add another little bit of stock, stir well and serve with some Milanese risotto or some hot polenta. Try it today with our quality Osso Buco from Moen and Sons!