The citrus family includes a range of sweet, sour and bitter flavours.
Sweet = Oranges, Mandarins and Tangelos
Sour = Lemons sour, with exception of Meyer Lemon which can be described as sweet-sour along with Grapefruit and Limes (which makes them perfect for preserves such as marmalade).
LEMON CURD
4 Lemons, zested and juiced
100gm butter
¾ cup sugar
2 large eggs (lightly whisked)
Put the lemon zest and juice, butter and sugar in a small saucepan over medium heat. Stir to dissolve the sugar and melt the butter.
Remove from heath and add the eggs, whisking lightly.
Return to low heat and cook carefully (do not boil) until thick. The mixture should drop slowly over the spoon.
Pour into 2-3 small, warm sterilized jars.
Once opened, store the jar in the refrigerator.
CITRUS SALT
1tbsp each finely grated lemon zest and lime zest with ¼ cup salt.
Spread on baking tray and dry in a 120 degree oven for 2 hours. Cool and blitz in food processor.
Keep citrus salt in jar for months and use it to season anything savoury before cooking.
CHILLI CITRUS DRESSING
This is a fat free flavour boost for salads, seafood and noodles. It will keep in the fridge for a week.
In a jar with a lid, shake all the following together:
• ¼ cup fresh lemon juice
• ¼ cup fresh orange juice
• ¼ cup Sweet Thai chilli sauce
• 2 tbsp fresh lime juice
• 2 tbsp rice vinegar
• 2 tbsp fish sauce
• 1 tsp minced fresh ginger.
Share your favourite Citrus ideas
LB 04/07/11