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Lemon June 7, 2010

Posted by andrewescott in Dinners.



We were so excited about the bounty before us, we forgot to take a photo until after we had served.  Hence the partially empty serving plates!


Summer Veal

This recipe is taken from The Silver Spoon.  



1 celery stick  

1 carrot  

1 onion  

1kg topside  

100g capers, drained and rinsed  

100ml olive oil  

juice of 4 lemons, strained  

  1. Bring a saucepan of water to the boil with the celery, carrot and onion. Tie the veal neatly with kitchen string, add to the pan and simmer for 2 hours.
  2. Remove the pan from the heat and leave the meat to cool in its stock.
  3. Drain veal, untie and carve very thinly. Arrange the slices on a serving dish and sprinkle with the capers.
  4. Whisk together the oil and lemon juice in a bowl, season with salt and pour the dressing over the meat. Leave to marinate for 30 minutes, then serve.

Lemon Risotto



This recipe is taken from Gourmet Traveller, Feb 2010.  


1 Lebanese flat bread  

I baby cos, inner leaves coursely torn  

80g sheep’s milk feta  

50g baby spinach  

50g wild rocket  

(note: the recipe called for 30g each of the spinach, rocket and purlane, but no purlane was available.)  

1 cup mint, loosely packed  

1 cup flat leaf parsley, loosely packed  

10 Sicilian green olives  

10 Kalamata olives  

1 Lebanese cucumber, finely diced  

1 Roma tomato, finely diced  

1 tablespoon sumac  

Presevered Lemon Dressing

1 teaspoon cumin seeds  

50ml extra virgin olive oil  

1/2 preserved lemon, flesh and pith removed, skin finely chopped  

1 garlic clove, coursely chopped  

pinch sweet paprika  

  1. Pre-heat grill to high. For preserved lemon dressing, dry-roast cumin seeds until fragrant (1-2 min), cool slightly, then pound in a mortar and pestle. Transfer to food processor, add remaining ingredients, process until smooth, season to taste.
  2. Grill flat bread until golden and crisp (1-2 min), tear coarsely and set aside.
  3. Combine remaining ingredients in a large bowl, add dressing and flat bread, toss to combine, season to taste. Serve immediately.


Lemon Layer Cake



Lemon and Orange Cordial 




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