grilled chilli lime chicken
4 chicken thigh fillets
2 tbsp SAL Lime and Chilli Plash
2 tbsp honey
2 cloves garlic
¼ cup coriander
zest and juice of 2 limes
freshly ground salt and pepper
Make slashes in chicken. Combine plash, honey,
garlic, coriander, lime zest and juice, salt and
pepper to make marinade.
Place chicken in marinade for a least 3 hours
covering well. Remove from marinade and place
on well heated grill for 4 minutes each side or
until cooked through. Serve with Coriander and
Lime Yogurt Dressing.
Serves 4
greek roast leg of lamb with preserved limes
1 leg of Lamb
fresh rosemary or thyme
sliced preserve limes – washed
3- 4 cloves garlic
baking paper and string
salt and freshly ground pepper
extra virgin olive oil
Insert cloves of garlic into meat and coat top of
joint with fresh herbs.
Pour a little olive oil over meat
Cover top and bottom with sliced preserved
limes
Wrap well in baking paper so it forms a closed
parcel and tie with string all over to secure
Bake for 3 hours in a 150c so that the meat falls
off the bone.
¾ tsp. ground ginger
1 tsp. ground cinnamon
large pinch saffron threads, toasted and
crushed.
700ml chicken stock or water
115g Kalamata olives
2 SAL Preserved Limes, (pith removed) washed,
chopped.
Large bunch coriander, chopped
Large bunch parsley, chopped
Brown chicken in large fry pan, transfer to
casserole dish.
Saute onion until softened. Crush garlic with
pinch of salt, work in ginger, cinnamon, saffron
and little pepper. Stir into onions and continue
cooking until fragrant.
Place over top of chicken in casserole dish, add
stock or water and chopped SAL Preserved
Limes.
Cook in moderate oven for 1 ¼ hours, turning
chicken pieces once or twice during that time.
Add olives, coriander and parsley, cover and
cook for a further 15 minutes, or until chicken
very tender.
Remove chicken pieces and keep warm.
Reduce juices down to a rich sauce, and pour
over chicken pieces.
Serve with Lime Oven bag potatoes or
Couscous.
Serves 6
lime oven bag potatoes
4 medium potatoes, peeled and cut into cubes
sea salt and freshly ground pepper
1 dsp of vegetable stock powder
1 dsp butter or margarine
juice of two limes
1 tsp SAL Lime & Chilli Plash
Serve hot with Lime Oven bag potatoes.
chicken tagine with preserved limes and olives
2 kg chicken pieces, skin removed.
1 Spanish onion, finely chopped
2-3 tsp olive oil
3 garlic cloves, chopped
s alt and freshly ground black pepper
Combine all ingredients into an oven bag,
making sure potatoes are covered with other
ingredients.
Bake at 200c for an hour, check regularly, as
they can brown quickly.
Scrumptious with any meats or as a cold potato
salad
Serves 4
kaffir lime and lemongrass mussels
2kg mussels, scrubbed
2tbsp olive oil
6 kaffir lime leaves, mid-ribs remove, sliced
finely
2 stems lemon grass, trimmed, cut into 5cm
lengths and bruised
2 green chillies, halved lengthwise
2 cloves garlic, peeled and sliced finely
juice of 2 limes
1 tsp SAL Lemongrass Drizzle
1tsp honey
150ml light coconut milk
Heat the oil in a large saucepan, add the kaffir
lime leaves lemon grass and chillies and stir-fry
over a medium heat for 30 seconds. Add the
garlic and cook until fragrant. Add the mussels
and stir. Cover and cook until all have opened,
shaking the pan once ot twice, removing
mussels as they open. Remove from the heat
and spoon the mussels into serving bowls;
discard any that have not opened. Stir in the
lime juice, SAL Drizzle and honey and bring to
the boil. Reduce the heat and stir in the
coconut milk until heated. Spoon the sauce
over the mussels and serve.
lime & fig slow roasted lamb shanks
6 lamb shanks,
2 large onions, peeled and finely chopped
2 stalks celery, trimmed and finely chopped
12-20 black olives
2-4 tbsp capers
1 cup dried figs
1 cup SAL Lime and Fig jam
2 tbsp fresh rosemary
1 tsp freshly ground black pepper
6 cloves garlic, crushed but not peeled
750ml bottle Merlot
approx 2 tbsp oil
¼ tomato paste
1 cup stock (beef or chicken)
salt and pepper to taste
Marinate lamb shanks in deep dish with onions,
celery, olives, capers, dried figs, rosemary, black
pepper and garlic and pour over the wine. Cover
and chill in refrigerator for at least 4 hours or
overnight.
Remove shanks from marinade and set aside.
Heat oil in frying pan and brown the shanks on
all sides. Transfer to casserole.
Add tomato paste to pan with Lime and Fig jam
and stock and bring to the boil.
Pour over lamb shanks and add reserved
marinade ingredients
Cover casserole and cook at 160 degrees C for 22 ½ until meat is almost falling off the bone.
Serve with oven bag Greek potatoes and fresh
greens.
Serves 4-6
baked whole snapper
1.5-1.8KG snapper (scaled and gutted)
2 cloves garlic (peeled and thinly sliced)
1 sm red chilli (finely chopped)
2 lemons (quartered
2 limes ( quartered)
Sea Salt, freshly ground pepper
4 sprigs coriander
500mls (2 cups) white wine
30g (3tbspn) butter (melted)
1 tbspn SAL Lime & Chilli Plash
Preheat oven 200o.
Wash fish inside and out. Pat dry. Make 4 - 5
vertical incisions to the bone on both sides of
the fish. Sprinkle garlic & chilli inside cavity and
season.
Squeeze juice from 1 lime and 1 lemon into
cavity and stuff with rinds, remaining citrus
fruits and coriander.
Place in dish, add wine & Plash and marinate
for 2 hours turning once.
Remove fish and wrap in aluminium foil
brushed with the butter. Place in large baking
tray and bake for 20-30 mins, till cooked
through, but sill moist.
Serves 4
lime chilli chicken and noodles
Lime Chilli Marinade
1 tsp minced fresh ginger
1 clove garlic peeled and crushed
4 double kaffir lime leaves, finely shredded
1 tsp grated palm sugar, if unavailable, use
equal parts brown sugar and maple sugar.
2 tbsps SAL Lime & Chilli Plash
1 -2 chillies, deseeded, pith removed and
minced.
Finely grated rind of 1 lime (no pith)
2 tbsp grapeseed oil (or other flavourless oil)
500g boneless, skinless chicken, chopped in 2cm
pieces
750g fresh or dried noodles, treated according
to packet
1 cup snowpeas or sugar snap peas, angle sliced
2 spring onions, very finely sliced
¼ cup sweet chilli sauce
¼ cup combined fish sauce
½ cup chopped mint or coriander
juice of 1 lime
Combine marinade ingredients. Mix through
chicken. Marinate in fridge for 15-30 minutes.
Heat a heavy frypan and fry chicken until just
cooked through. Prepare noodles as per
instructions. Add to chicken with snowpeas and
spring onions, stir over heat for a minute.
Stir in Plash, and sauces, mint or coriander. Toss
until heated through.
To serve. Squeeze juice of lime over top of each
serve.
fish with preserved limes, green olives and
capers
4 Fish Steaks ( bream)
12 green olives
2 tbsp capers ( soaked to remove
saltiness/vinegar)
2 tbsp butter
2 tbsp extra virgin olive oil
1/3 tsp ground ginger
¼ tsp saffron threads, powdered
½ - 1 preserved lime ( rinsed and cut into small
pieces)
Sea salt and freshly ground pepper
Small bunch coriander- chopped
In a large fry pan, heat butter with oil and stir in
ginger and saffron.
Add fish, sprinkle with salt and pepper
Add preserved limes, olives, capers and
coriander.
Cook for 6-10 minutes, turning fish once
Serve with rice or couscous
Serves 4
asian lamb salad with lime dressing
660gr lamb backstrap fillets
1 medium carrot
1 sm lebanese cucumber
1 sm chinese cabbage, shredded
150gr bean sprouts
3 green onions,(shallots) sliced
2 sm red radishes, sliced
¼ cup roasted, unsalted peanuts chopped
Lime Dressing
1 tbl rice vinegar
½ cup SAL Lime & Chilli Plash
1 clove garlic crushed
1 sm fresh red chilli extra (optional)
Assemble just before serving.
Grill, barbeque or pan fry lamb until browned on
both sides, and cooked as desired. Remove from
pan and let stand for 15 minutes.
Cut carrot and cucumber, lengthways, into
ribbons using a vegetable peeler.
In a large bowl, combine cabbage, cucumber,
sprouts, onions and radishes.
Combine vinegar, juice, garlic, sugar, sauce and
chillies, mix well. Slice the lamb thinly. Pour the
dressing over the salad and toss gently. Serve
the salad topped with the lamb and sprinkled
with the peanuts.
Serves 4 -6
chicken lime” caesar” salad
chilli-hot chicken soup
1 large cos lettuce
50 g croutons
1 large avocado, sliced thickly
2 cups sliced cooked chicken,
Parmesan Cheese, finely sliced
2 litres light chicken stock or broth
4 kaffir lime leaves mid-ribs removed sliced
finely
2 stalks lemon grass, trimmed, cut into 7.5cm
lengths and bruised
2 long red chillies, sliced crosswise and seeded
700g chicken breast fillets
2tbsp fish sauce
8 spring onions, dark leaves discarded, sliced
crosswise
1tbsp soy sauce
2 tbsp SAL lime & Chilli Plash
small handful coriander sprigs
small handful Thai basil leaves
Dressing
1 large anchovy (optional)
1 tbsp lime juice
¾ cup whole egg mayonnaise
1 tsp SAL Lime & Chilli Plash
1 tbsp warm water
½ clove garlic, crushed
Dressing;
Combine all ingredients in a bowl
Combine torn lettuce, croutons, avocado and
chicken in a large bowl; add dressing, mix well.
Serve scattered with thinly sliced parmesan
cheese
Serves 4
lime and date salmon on tropical salad
1 small can pineapple
1 spring onion
1 cucumber
1 red onion
300g uncooked salmon thinly sliced
Juice from 1 lime
SAL Lime & Date Chutney
Prepare the salad:
Tropical gold pineapple cut into chunks
Spring onion, cut into strips
Cucumber, cut into strips
Red onion, cut into thin circles
Arrange on plate into salad form
Prepare the salmon:
Thinly slice raw salmon (one big side of salmon)
Season well. Pan fry salmon in hot cast iron
Pan, arrange on salad.
Squeeze lime juice over fish, then dollop St
Andrews Limes’ Lime and Date
Chutney over the fish
Serves 4
Pour the stock into a large saucepan and add
the kaffir lime leaves, lemon grass, chillies and
palm sugar. Bring to a gentle boil, stirring to
dissolve the sugar.
Reduce the heat and poach the chicken breasts,
covered, for about 10 minutes or until cooked
through. Do not allow the stock to come to a
boil when poaching the chicken, as it will
become cloudy.
Remove the chicken and leave until cool enough
to handle. Add the fish sauce, spring onions, soy
sauce and lime juice to the broth. Bring to the
boil and taste for seasoning, adding extra fish
sauce if needed.
Thinly slice the chicken fillets crosswise and
divide between 4 serving bowls. Ladle the hot
broth and flavourings over the chicken. Serve
topped with the coriander sprigs and thai basil
leaves.
Serves 4