Recipes that use lots of lemons!

[TheBear]

I saw this recipe on the TV over the weekend and we had it for dinner last night...it was just awesome.

Marinade 3-4 chicken breasts in white wine, wine vinegar, chopped red chilli, bay leaves and the juice of 3 lemons - leave in the marinade for at least a couple of hours.

Chop 4-6 carrotts into battons, Chop some fennel to about the same size as the carrots and find a bag of frozen peas in the back of the freezer. Finely chop 2-3 shallots or an onion. Pre-heat the oven to 180.

Once the chicken has marinated, put an oven proof pan on the hob and fry the veg in a little olive oil until it has started to soften and colour, remove the veg and set aside in a bowl - then fry the chicken in a fresh oil over a high heat for 3-4 minutes on each side until they are well coloured. Return the veg to the pan along with the husks of the lemons that you juiced for the marinade, then pour the marinade in through a sieve to remove the bits of chilli and put the whole pan into the oven for about an hour.

Whilst it is cooking in the oven, put a good pinch of saffron into a cup with some cold water to soak - 15 minutes before the hour is up, add the saffron and some frozen peas to the pan then return to the oven.

To serve, place the chicken on top of the veggies in a serving plate and pour the juices over the top...

[Aimz]

Bear you are making my mouth water!!! Will try that one on the weekend!

[TheBear]

Almost forgot - use the zest from the lemons in the marinade too

Hope you enjoy it...nice simple one pot cooking

[sangie]

Linguine with smoked salmon and peas

375g linguine or spaghetti
1 cups (180g) frozen peas
1/4 cup (60ml) extra virgin olive oil
2 cloves garlic, crushed
2 teaspoons grated lemon rind
6 green onions (green shallots), sliced
200g smoked salmon, sliced
1 tablespoon chopped fresh chives
1/4 cup (60ml) lemon juice
salt and freshly ground black pepper

Add the pasta to a large pan of boiling, salted water, cook until almost tender. Add the peas, boil until the pasta and peas are just tender; drain. Return the pasta and peas to the pan.

Meanwhile, heat the oil in a frying pan; add garlic, rind and green onion; cook, stirring, until fragrant, but not coloured.

Add onion mixture to hot pasta mixture with the smoked salmon, chives and lemon juice; season to taste with salt and pepper. Toss gently.

A friend just sent me this and says it is super yummy and so easy! I'm going to try it next week.

[nic]

ooh, have you watched Alive and Cooking? He made a delicious Lemon Iced Macadamia Shortbread a couple of weeks ago. DH and DD made it and it was absolutely scrummy!

Lemon Iced Macadamia Shortbread.
250g plain flour
125g castor sugar
250g butter
125g rice flour
150g macadamia nuts

Icing
200g icing sugar
Zest and juice of 2 lemons

Method
1. Pour caster sugar, rice flour, plain flour and softened butter into a bowl and rub together until smooth, then knead for 5 minutes. (DH threw it all in the mixmaster)

2. Place onto flour dusted bench and roll out to about 2 cm thick and cut into required shapes.

3. Lightly smash the macadamias and stud into shortbreads pressing into the surface. (DH didn't smash the macadamias either, DD just pushed them into the shortbread whole)

4. Bake at 150-175C for 20 minutes or until golden brown.

5. Mix together icing sugar and lemon, refrigerate to thicken slightly. Pour icing over cooled shortbreads.

Nic

[Lucy]

We have a lemon tree that is very produtive, so this thread is great, thank you all!

I will add that I use loads of lemon juice in tabbouleh.

Tabbouleh

Makes 4 to 6 side-dish servings.

1/2 cup fine bulgur
2 tablespoons olive oil
1 cup boiling-hot water
2 cups finely chopped fresh parsley (from 3 bunches)
1/2 cup finely chopped fresh mint
4 medium tomatoes, cut into 1/4-inch chunks
1 continental cucumber, peeled, cored, and cut into 1/4-inch pieces
The juice of 3 lemons
1/2 teaspoon salt
1/2 teaspoon black pepper


~ Stir together bulgur and 1 tablespoon oil in a heatproof bowl.
~ Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 20 minutes.
~ Drain in a sieve, pressing on bulgur to remove any excess liquid.
~ Toss teh bulgar with all remaining ingredients, including 1 tablespoons oil, until combined well.

Indicentially, I have risked the berb chopping in a blender: it worked like a charm!

[any1willbefine]

To keep your rice from sticking together in a gloppy mass, add a spoonful of lemon juice to the boiling water when cooking. When the rice is done, let it cool for a few minutes, then fluff with a fork before serving.