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Posts Tagged ‘lemon juice’

What you need:

3 tbsp mascarpone
1 tbsp finely chopped rosemary
1 garlic clove , crushed
2 chicken breasts , skin on
4 slices Parma ham
splash olive oil
juice of half a lemon

What you do:

Heat oven to 200C/400F/gas mark 6.

Mix the mascarpone with the rosemary, garlic and seasoning. Place the chicken breasts on a board and lift, but don’t detach, the skin. Put a spoonful of the mascarpone mix under the skin of each breast. Wrap 2 slices of prosciutto around each, as neatly and tightly as you can, to keep the filling enclosed.

Heat a non-stick frying pan, add the olive oil and quickly brown the chicken on both sides. Transfer to a roasting tin, then finish off in the oven for 15-20 mins until just cooked.

Add the lemon juice to the roasting tin and stir over the heat, scraping off any crispy bits. Spoon the juices over the chicken and serve with potatoes and green beans.

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What you need:

1 garlic clove , finely chopped
small bunch parsley , finely chopped
small bunch chives , snipped
2 tbsp toasted pine nuts , roughly chopped (optional)
2 tbsp grated Parmesan , plus extra for serving
zest and juice 1 lemon
4 tbsp olive oil
500g pack gnocchi

What you do:

Place the garlic, herbs, pine nuts, cheese and lemon zest in a small bowl, season well, then stir in the olive oil and lemon juice. Set aside.

Cook the gnocchi in a pan of salted boiling water following pack instructions, then drain well. Tip into a serving bowl and toss through the pesto.

Serve with extra grated Parmesan, if you like.

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What you need:

3 tablespoons butter
2 teaspoons lemon juice
1 clove garlic, minced
6 pork chops
1 pinch salt

What you do:

Preheat barbecue for high heat and lightly oil cooking grate.

Melt the butter in a small saucepan over medium heat. Stir in the lemon juice and the garlic and heat until garlic is tender. Remove from heat.

Arrange the chops on a plate and coat top side of each chop with the butter mixture. Place chops on the cooking grate butter side down.
Sear over high heat for 1 minute, coating the top side of the chops with the butter mixture while the other side is barbecuing. Flip the chops and sear the other side for 1 minute.

Turn the meat, cover the barbecue and cook 3 to 5 more minutes per side, brushing occasionally with the remaining butter mixture.

Serve hot.

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What you need:

6 1/2 lb /3kg strawberries, hulled, halved
6 1/2 lb / 3kg white sugar
Juice from 1/2 a lemon

What you do:

First of  all wash and sterilise the  jars and lids that you will use.

In a large saucepan, put in the strawberries and sugar & mix all together.

Leave for a couple of hours so the sugar can soften all the fruit.

Add the lemon juice then simmer over medium heat, stirring all the time untilall the fruit is soft.

Remove 1/3 of the fruit & leave to one side.

Keep simmering the remaining mixture until fruit is mostly dissolved & the  jam coats the back of a spoon.

Divide the fruit that was put to one side  between the jars then fill with jam.

Allow to cool, then seal with the lids.

Keep refridgerated.

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What you need:

4 oz / 100g sugar
1 oz / 25g butter ( melted)
1 beaten egg
1 lemon ( grated rind & juice)

What you do:

In a saucepan, put the butter, sugar & egg and whisk together well. Add the grated rind & lemon juice then mix all together well.
Simmer gently over a low heat all the time stirring until it boils. Continue cooking for around 3 – 5 mins until the mixture is fairly thick stirring all the time.
Pour the mixture into a heated jar then cover it & seal it.
Keep it refrigerated.

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What you need:

1 oz /30 g Butter  + extra to grease
6  slices of day-old bread (crusts removed)
2 oz / 60g Raisins
3 Eggs
300ml Full-Fat Milk
200ml Single Cream
3 oz / 60g Caster Sugar
1/2 tsp  Vanilla Extract
4 tbsp Apricot Jam
3 tsp Lemon, juice

What to do :

Preheat the oven to 180°C /350°F/Gas mark 4

Lightly grease an ovenproof dish with a little butter. Spread the remaining butter on the slices of bread. Cut each slice in half diagonally then in half again to form  triangles.

Place the raisins in the bottom of the dish and arrange the slices of bread on the top overlapping each other. Beat together the eggs, milk, cream, sugar, and vanilla extract. Carefully pour the mixture over the bread and leave to soak for at least 30 minutes.

Place the dish in a deep roasting tin and pour boiling water into the tin to a depth of 2.5cm (1in). Bake in the oven for 30–40 minutes, until still slightly moist in the centre, but not runny.

Meanwhile, put the jam in a small pan with the lemon juice and 1 tbsp water. Bring to the boil, then push through a sieve. Carefully brush or spoon the sieved jam over the surface of the hot pudding.

Serve hot.

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What you need:

150 g plain flour, sifted
a pinch of salt
2 eggs
300 ml milk
Serve with white sugar and lemon juice.

What to do:

In a large mixing bowl, place the sifted plain flour and a pinch of salt . Make a well in the centre, and pour in the milk and the eggs. Use a balloon whisk to beat all together to make a smooth batter. Cover and refrigerate for 30 minutes.

Heat an 18-20 cm crepe pan or small non stick frying pan over a medium heat. Lightly grease with butter. Pour 1/4 cup (60ml) crepe batter into the pan and swirl to coat the base. Cook for 2 minutes or until golden and lacy. Toss over and cook for a further 30 seconds. Transfer to a plate and repeat with the remaining batter.

Sprinkle with white sugar and lemon juice to serve.

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What you need:

1lb / 450g of mushrooms
6oz /175g of melted butter
2 cloves of garlic crushed
grated rind & juice of 1/2 lemon
2tbsp fresh parsley chopped

What to do:

Preheat the oven to 220C /425F /gas mark 7.
Arrange the mushrooms round side down in a oven proof dish.
In a bowl mix together the butter, garlic, parsley, lemon juice & rind and divide the mixture between the mushrooms.
Place the dish in the oven and cook for 15-20 mins until the mushrooms are soft and the garlic butter is sizzling hot.
Serve immediately.

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