What to do with a Glut of Lemons
This time of year, can be depressing with the lack of produce from the garden, all the leaves gone from the trees, mother nature saying – stay indoors. The cold has come, but so have the warming fires, slow cooked stews and soups and the citrus, so much citrus.
New Zealand has a love affair with citrus and, in particular, the lemon. Most properties have at least one tree, and if not, it is the first to be planted. Because this mighty plant nourishes us all year round.
The versatility of the lemon ranges from flavourful zesty Lemon Curd, to the sublime Northern African Preserved Lemon, used in Tagines, Cous Cous and the brilliant Roasted Tomato preserved Lemon Vinaigrette.
The humble lemon is divided into two categories, Acidic and Sweet. The acidic are then divided into True lemons or not. New Zealands main lemon crop is Yen Ben, a true lemon. The Meyer having been crossed with a sweet orange or mandarin is not a true lemon. It is lower in acid making it’s great flavour suitable for all culinary purposes. Loved by chefs and home cooks alike. True Lemons also include the well known Lisbon, Eureka and Verna.
Some ways to use your lemons
- Marinades – tenderises meat
- Flavour enhancer – for seafood, can also be used in a low salt diet instead of salt
- Preserving – add flavour, offset sweetness
- Chutneys
- Beverages – Lemonade, G&T or the all time popular Lemoncello that can be made from any lemon rind (traditionally Sorrento or Femminello St Teresa)
Some all time favourite recipes from The Difference Catering Company
Lemon Curd – 500ml Juice plus the zest, 1.5 cups sugar, 100 butter, 4 eggs – dissolve sugar and juice with zest, add beaten egg, then stir in butter to melt. Cook, stirring continuously over a water bath until thick. Pour into prepared jars.
Lemon Polenta Cake – 150g each of Butter, Ground almonds, Sugar. 1tsp Vanilla, 2 eggs, 2 lemons zested, 4 tblsp Juice. 75g Polenta flour, 0.5tsp Baking Powder, pinch of salt. Cream butter & Sugar, Fold in the rest of the ingredients Bake at 160C for approx. 45min or till testing skewer comes out clean.
Lemon Curd Sugar Cakes
Preserved Lemons
Chicken Tagine with Olives and Preserved Lemons
