Recipes <<
Zest
A touch
of
We all know it’s hot water bottle and fluffy slipper time, the summer long over and
Christmas looming, so let’s give ourselves a citrus rush to lift our spirits and boost
our Vitamin C intake.
Fresh spicy Thai prawn soup with
a squeeze of fresh lime juice and
sweet lemon grass is guaranteed
to warm you and shake away
any winter blues or how about
Italian meatballs with the zing of
lemon zest and some comforting
homemade lemon curd to spread
on hot buttery toast?
01. Veal Polpette with Lemon
Juice
Polpette are Italian meatballs and
these have a zingy lemon kick! Make
them small to have as nibbles with a
drink (ideal for Christmas nibbles) or
slightly larger as a main course.
Preparation: 15 minutes
Cooking: 10-15 minutes
Makes: Approx. 30 meatballs
In a bowl, mix 500g British rose
veal, minced, 100g fresh white
breadcrumbs, 2 tbsp freshly
grated Parmesan cheese, 1
whole egg, the juice and zest of
1½ lemons and a small handful
of roughly chopped fresh mint
leaves. Season well with sea salt and
freshly ground black pepper. Form
into about 30 meatballs, or smaller if
using as canapes. Heat in a large nonstick pan 2 tbsp olive oil, 2 whole
garlic cloves, 1 tsp dried oregano,
4 tbsp water or white wine and
2 tbsp lemon juice. Add the meat
balls, a little salt and pepper and fry
gently until cooked through and are
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just beginning to have a little colour.
Sprinkle with a little lemon zest and
more chopped mint and serve with
wedges of lemon.
02. Feta Cheese and Lemon
Bruschette
A refreshing light bruschette – a
tangy alternative to the tomatobased toppings.
Preparation: 5 minutes
Serves: approximately 20 slices
bruschette
In a bowl mix together 200g Feta
cheese roughly crumbled. With
the zest and juice of 1 lemon, 2
tbsp extra virgin olive oil, freshly
ground black pepper, a little sea
salt and a touch of finely chopped
fresh red chilli. Taste and add more
chilli or lemon if liked. Toast about
20 slices of bruschette on a griddle
pan and, while warm, rub a clove of
garlic on the toast and drizzle with a
little olive oil before spooning on the
mixture. Scatter over some chopped
fresh mint or a leaf or two of rocket
and a little more lemon zest.
03. Homemade Lemon Curd
It’s so easy to make your own lemon
curd and my grandsons love it. You
may add more lemon juice or sugar
if liked. Absolutely delicious on hot
buttery toast or a spoonful or two
mixed with whipped cream for a
yummy zing with a slice of cake or a
healthy fruit salad.
Preparation: 10 minutes
Cooking: 20-25 minutes
Makes: Approx, 500g
In a mixing bowl that will fit over
a saucepan of boiling water, beat
together 4 eggs, the zest and juice
of 2 lemons, 125g roughly chopped
butter and 350g sugar. Place the
bowl over the boiling water and,
using a whisk, keep stirring until the
mixture thickens and coats the back
of a spoon (about 20 minutes). Do not
allow the mixture to boil and don’t
let the water in the saucepan dry out.
When cool, bottle in sterilised jars
and keep in the fridge.
04. Hot and Sour Prawn Soup
with Lemon Grass
A well-known fragrant Thai soup
which is a lovely mixture of sour,
salty, spicy and hot..
Preparation: 45 minutes
Cooking: 10 minutes
Serves: 4
Shell and devein 450g prawns,
keeping the shells. Rinse the prawn
shells and bring to the boil in a large
saucepan with 1 litre of chicken
stock. Bruise gently 3 lemon grass
stalks with a mallet or back of a
knife and add to the stock with about
5 torn Kaffir lime leaves. Let this
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mixture simmer for about 6 minutes,
strain and return to the saucepan.
In the meantime prepare 225g of
mixed mushrooms, I used a mixture
of Buna Shimeji and shiitake, and in a
bowl add a couple of red chillies (or
to taste) seeded and finely chopped,
3 tbps. fish sauce, 50ml fresh
lime juice, 2 tbsps chopped spring
onions, 1 tbsp roughly chopped
fresh coriander leaves, and 5
more Kaffir lime leaves, finely
chopped. Reheat the stock and add
the mushrooms and prawns. Simmer
until the prawns turn pink. Stir in the
lime juice etc. and taste. Garnish with
more finely chopped spring onions
before serving. Serve with extra
chopped chilli and wedges of lime
for those guests who like it really hot
and sour!
05. Zesty Lime and Ginger
butter
Flavoured butters give a twist to your
grilled or fried steak, fish and chicken.
Find all Lyn D’s previous recipes online at: www.roundandabout.co.uk
Preparation: 5 minutes
Serves: 4-6 pieces
Mix together 50g soft butter, 1
teaspoon lime juice, the zest of
one lime, 1 teaspoon grated fresh
ginger, 2 tablespoons chopped
fresh coriander and season to taste
with sea salt. Roll into a sausage
shape, wrap in cling film and keep in
the fridge. Add a slice to your fish,
chicken or steak for a zingy treat.
email Lyn at [email protected]