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Posts Tagged ‘lemon zest’

What you need:

1 large  chicken breast
1  egg white
40g fresh bread crumbs
15g  finely grated parmesan
A good pinch of cayenne pepper
1/2 tablespoon olive oil
1/2 lemon, cut into wedges
Salt and freshly ground black pepper
Parsley

What you do:

Flatten the chicken breast using a rolling pin. Lightly whisk the egg white in a medium-sized bowl.

In another bowl, combine the breadcrumbs, parmesan and cayenne pepper, lemon zest and chopped parsley.

Dip the chicken fillet, first in the egg white and then in the breadcrumb mixture until well covered. Set aside on a large plate.
When the fillet is coated, heat the oil in a non-stick frying pan.

Cook the chicken for seven minutes on each side, over a medium high heat, until it is cooked through and the outside is crispy and golden.

Season to taste.

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What you need:

0.4 pt (240 ml) dry white vermouth
1.2 pts (700 ml) water
4 sprigs fresh parsley
3 sprigs fresh tarragon
1  (5 cm) ) piece of lemon zest
¾ oz (20g) salt
6 small red-skinned potatoes (about 8 oz (225g) )
1 tsp extra-virgin olive oil
For the filling:
3 oz /85g  fresh soft goats cheese, at room temperature
¾ oz /24g  creme fraiche or sour cream
¼ oz /4g  minced fresh flat-leaf parsley
¼ oz /2g  minced fresh tarragon
¼ oz /2g  minced fresh chervil or minced fresh dill
Freshly ground black pepper

What you do:

For the potatoes:
Preheat the oven to 200 C/ 400 F /Gas 7.

In a medium saucepan combine the vermouth, water, parsley, tarragon, lemon zest, and salt. Set aside.

Cut the potatoes in half  horizontally. Slice a small portion off of the rounded ends– so the potatoes stand up without rolling around — and discard. Add the halved potatoes to the saucepan. Bring to a boil over medium heat; adjust the heat to maintain a gentle simmer and cook until just fork tender, about 8 mins. Set the potatoes aside to cool in the liquid for 5 mins.

Drain the potatoes, reserving 10ml of the cooking liquid. Discard the herbs and lemon zest. With a small spoon or melon baller, scoop out a little of each potato, to make a little “bowl” for the cheese.

Toss the potatoes with the oil in a small bowl, and stand them up on a baking sheet. Bake until lightly browned, about 15 mins.

For the filling:
In a medium bowl, cream the cheese with the creme fraiche and the 10ml of reserved cooking liquid. Fold in the minced parsley, tarragon, chives, and chervil. Season with pepper, to taste.

Remove the potatoes from the oven and let cool slightly. While the potatoes are still warm, spoon a dollop of the cheese mixture into each potato. Set the potatoes on a platter and top off with the chive segments to garnish.

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What you need:

1 tbsp olive oil
500g boneless pork shoulder cut into 2.5cm pieces
1 large or 2 small onions peeled & chopped
1 large carrot peeled & chopped
3 celery stalks chopped
3 garlic cloves peeled & chopped
zest of 1 lemon ( keep 1/2 for the topping)
2 sprigs of thyme
500ml chicken or pork stock
2x 400g tins of cannellini beans( drained & rinsed)

For the topping:
1tbsp butter or margarine
50g fresh breadcrumbs
1 garlic clove peeled & chopped
1 small sprig fresh thyme or a pinch of dried herbs

What you do:
preheat the oven to 160C / 325F / gas mark 3
Heat the oil in a flame proof dish & brown the pork in batches until all cooked.
Remove the pork with a slotted spoon & set aside.
Turn down the heat to medium, then add the onions, carrots, celery & garlic & cooked for around 5 mins until softened.
Add half of the lemon zest & thyme.
Return the pork to the pan, then add the stock & bring to the boil.
add 1 tin of beans & stir.
Cover & cook in the oven for around 2 1/2 hours.
Pour the other tin of beans into a blender along with 3 tbsp of the cooking liquid & whizz until smooth.
Remove the thyme sprigs from the casserole, then pour in the pureed beans to thicken the sauce.
Just before serving, melt the butter in a frying pan & fry the bread crumbs, garlic & remaining lemon zest & thyme ( or herbs) until golden.
Scatter over the cooked pork & 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:

For the mash:

28.2oz / 800 g  Potatoes, peeled, cut into even sized chunks
2.1fl oz / 60 ml  Semi-skimmed milk
2 tsp Dijon mustard
1.9oz / 55 g  Cheese
17.6oz / 500 g  Skinless, boneless salmon fillet, cut into 4 strips
4 Spring onions, chopped

For the sauce:
1.1fl oz /30 ml Olive oil
2 tbsp Plain flour
14.1fl oz /400 ml  Semi-skimmed milk
1 Lemon, zest and squeeze of juice
3 tbsp Flat leaf parsley, chopped

What you do:

pre heat the oven to 200°C / 400°F / Gas Mark 6

Place the potatoes in a pan of cold water, bring to the boil and simmer gently for 25 minutes or until tender.

Place the salmon strips into a roasting tray, and grind over plenty of black pepper. Roast for 8-10 minutes.

To make the sauce, heat the olive oil in a pan. Stir in the flour and cook out for 1 minute. Gradually whisk in the milk and allow to simmer over a medium heat for 5 minutes, stirring occasionally. Season to taste with pepper, lemon juice and stir in the parsley.

Remove the salmon from oven and allow to cool slightly. Break up the salmon into large bite sized pieces and place in an oven-proof dish. Scatter over the beans and spring onions.

Add any salmon juices to the sauce and stir well. Pour sauce over the salmon.

Drain the potatoes well, place back on the heat and mash well until smooth. Stir in the milk, mustard and cheese.

Top the salmon and sauce with the mashed potato and gently spread out into an even layer.

Reduce the oven to 190°C / 375°F / gas Mark 5 and cook the fish pie for 25-30 minutes until golden.

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What you need:

1 lb / 500 g of pumpkin pulp purée from a sugar pumpkin
12 oz /375 g  heavy cream or 1 12 oz. can of evaporated milk
4 oz / 115 g packed dark brown sugar
2 1/2 oz white sugar
1/2 tsp salt
2 eggs plus the yolk of a third egg
2 tsp of cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground cardamon
1/2 tsp of lemon zest
1 pastry case

what you do:

Preheat oven to 220C / 425F / gas mark 7

In a large bowl mix together the sugars, salt,  all the spices and lemon zest. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well combined.

Pour into pastry case and bake for 15 minutes.

After 15 minutes reduce the temperature to 180C / 350F / gas mark 4 and bake for another 40-50 minutes, or until a knife inserted near the centre comes out clean.

Cool on a wire rack for at least an  hour.

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What you need:

1  packet lemon cake mix
2 eggs
75 ml vegetable oil
Zest of 2 lemons
2 Tbsp lemon juice
½ teaspoon lemon extract
75 ml icing sugar

What to do:

Preheat oven to 190C / 375 F / gas mark 5.

Line baking tin with grease proof  paper.

Pour the cake mix into a large bowl. Stir in the eggs, oil, lemon zest, lemon juice and lemon extract until mixed thoroughly.

Place the icing sugar in a bowl.

Drop heaping tablespoonfuls of dough into balls and roll in confectioner’s sugar until lightly coated and place on baking sheet.

Bake for about 10 minutes or until the edges are lightly browned. Cool for 2-3 minutes on the cookie sheet and then transfer to a wire rack to cool completely.

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What you need:

4 carrots, quartered lengthwise and cut into 1-inch pieces
4 long strips lemon zest
4 sprigs fresh dill, plus 2 to 3 tablespoons chopped
2 tablespoons olive oil
salt
1 1/2 – 2 lb of chicken ( diced)
2 pints  chicken broth
1 cup small pasta, such as pastina
1 cup frozen peas, (defrosted)
1/2 bunch fresh spinach, stemmed
Freshly ground pepper
4 ounces feta cheese

What to do:

Combine the carrots, lemon zest, dill sprigs, olive oil and 1/2 teaspoon salt in a 5 litre slow cooker. Season the chicken with salt and add to the cooker. Add the broth and 4 cups water, cover and cook on low, about 8 hours.

Around 20 minutes before serving, add the pasta to the slow cooker, cover and cook until tender, around 15 / 20 minutes.

Stir the chopped dill, peas and spinach into the soup and cover until the spinach wilts, about 2 minutes.  Season with salt and pepper. Ladle into bowls and crumble the feta on top.

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What you need:

1lb / 450g potatoes peeled & chopped
1lb /450g cod fillets ( skinned)
2tbsp fresh chopped parsley
grated zest of a lemon
1tbsp of plain flour
1 beaten egg
4oz /115g of breadcrumbs from a day old bread
4tbsp oil

What to do :

Place the chopped potatoes in a saucepan & cook for around 15 mins.
Drain well, then mash with a potato masher until smooth.
Place the fish fillet into a frying pan and just cover with enough water. Bring to the boil, then simmer for 5 mins or until cooked. Remove the fish from the water and drain on plate.

When the fish is cool enough to handle , flake the flesh  making sure you remove any bones.

In a mixing bowl, mix the potatoes, fish,  parsley and lemon zest, then shape into 4 round flat cakes.

Dust the cakes with the flour then dip them into the beaten egg, then thoroughly coat them in the breadcrumbs and place onto a baking tray.

Heat the oil in a frying pan & fry the fishcakes on a medium heat for around 5 mins on each side until golden.

Drain on kitchen paper.

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What you need:

9oz / 250g packet of fresh tortellini
6 tbsp low fat creme fraiche
Zest of half a lemon (grated)
2 tbsp of fresh chives ( chopped)
3 1/2oz /100g smoked salmon cut into large pieces
1/2 tsp of chopped parsley to garnish.

What to do:

in a saucepan , boil the tortellini for 3 mins then drain.
Gently heat the creme fraiche in a saucepan along with the lemon zest. Then mix together with the tortellini, chives & smoked salmon.
Garnish with the parsley and serve immediately.

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