oliveoilandlemon

recipes for healthy living

Tag: lemons

Greek Style Lemon Roasties & a Delicious Chopped Salad

The only upside of an horrific holiday in Crete many years ago, was a walk down a dark beach towards a light at the end at the end of the beach, which we had been told was a great local restaurant. The simple Taverna with a huge brick oven in which they roasted whole chickens and potatoes with Greek lemons and herbs. The memory of that meal has stayed with me, long after the nightmare of the alco-fueled teenagers celebrating their leaving certificate has dimmed.

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Greek Style Lemon Roasted Potatoes
100ml rapeseed oil
4oz butter, melted
Juice and zest of a lemon
2 cloves garlic, minced
1 large tablespoon dried oregano (make sure it isnt really old!)
1 teaspoon salt
1 teaspoon ground black pepper
5 large potatoes peeled and halved

Oven at 200C
Combine the oil, melted butter, lemon juice & zest, garlic, oregano and salt and pepper.
Add the potatoes and toss to coat.
Spread the potatoes out on a baking sheet and drizzle any remaining liquid from the bowl over them.
Bake in the preheated oven until potatoes are brown and crispy, about 45 minutes to an hour.
Serve with a roast chicken and the chopped salad – below.

Chopped salad with yoghurt dressing

For the Dressing
2 tbsp lemon juice
1 tbsp white wine vinegar
1 tsp sugar
1 ts minced garlic
4floz Greek yoghurt

Mix everything except the yoghurt and set aside for a few minutes
Add the yoghurt and whisk to combine

For the Salad
1 cucumber deseeded and grated, squeezing out as much water as you can
1 head of lettuce of choice – I like romaine
4 handfuls of rocket
3oz walnuts toasted and chopped
2tbsp each of fresh dill mint and flt leaf parsley chopped
Salt and Pepper

Wash and dry the salad leaves then roll up like a cigar and chop
Toss into a bowl, add the cucumber, herbs, rocket and half the walnuts
Toss the dressing over the salad and season generously
Top with the remaining walnuts and serve

Preserved Lemons and Homemade Lemoncurd

The name of my blog is a good clue to one of my favourite ingredients, Lemons to me add the taste of sunshine to food. Memories of amazing days on holidays in southern Italy passing lemon groves on the way to the beach or out in the evening the smell of lemons in the air. The freshness of lemon in a salad dressing or as counterfoil to other ingredients in a dish.
As a child one of my favourite things was lemon curd and I often had to deny being the one responsible for half the jar being gone when mum went to use it. My brother even bought me a present once of a really good quality jar of lemon curd because he remembered how much I loved it… I had to resist using the spoon then and there.

I have 2 recipes here, one sweet, one savory. Claudia Roden (one of my favourite cookery writers)Preserved Lemons and also a recipe for lemon curd – Lemon meringue pie anyone?… Well, retro is the new modern!

Claudia Roden’s Preserved Lemons
About a dozen unwaxed lemons
and the juice of about 4 more needed after 3 days
Salt for preserving
Large Mason jar to hold them in.

Cut the lemons along their length almost but not quite right through as if you were going to quarter them.
Fill each lemon with about a tablespoon of sea salt.
Squash into the mason jar, seal and leave for a couple of days so the salt draws out the juice.
After 3 days, Top up with fresh lemon juice to cover the fruit.
Seal well and leave in a cool place for about a month.

These have a unique salty-but-lemon scented flavour and introduce a delicious punchy note to slow-cooked stews, salads and rice dishes. The idea is to scoop out the soft flesh and discard it, then finely chop the soft peel before adding to your dish, towards the end of cooking.

Lemon Curd
3 large egg yolks, strained
Zest of 1/2 lemon
1/4 cup lemon juice
6 tablespoons sugar
4 tablespoons unsalted butter, cold, cut into pieces

Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of the spoon, about 8 minutes.
Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon constantly until it is smooth.
Strain to remove any egg bits and transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming
Let cool then decant into your sterilised jars and refrigerate until needed.

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