Four ways with lemons - recipes

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Copy of ss Chicken tagine with preserved lemon INDEPENDENT NEWSPAPERS Chicken tagine with preserved lemon. Picture: Antoine de Ras, Independent Newspapers

CHICKEN TAGINE WITH PRESERVED LEMON

Serves 4-6

10ml paprika

5ml ground cumin

5ml ground ginger

5ml turmeric

3ml cinnamon

1ml freshly ground pepper

1kg chicken thigh fillets cut into three

30ml olive oil

salt to taste

3 cloves garlic, chopped

1 onion, chopped

peel from 1 preserved lemon, rinsed in cold water, pulp discarded and peel cut into thin strips (recipe below)

100g green olives, pitted

400g can chopped tomatoes

125ml water

125ml raisins

60ml chopped fresh coriander

60ml chopped fresh flat-leaf parsley

Combine all spices in a large bowl. Place chicken pieces in bowl, coat well with the spice mixture. Let the chicken stand for one hour.

In a large, heavy-bottomed pan, heat the olive oil on medium-high heat. Add the chicken, sprinkle lightly with salt (go easy on the salt, the olives and lemons are salty), and fry for 5 minutes.

Lower the heat to medium and add the garlic and onions. Cover and cook for 15 minutes. Add preserved lemon slices, olives, chopped tomatoes, water and raisins.

Simmer until the chicken is cooked through and tender. Adjust seasoning to taste.

Add coriander and parsley and serve with couscous or rice.

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PRESERVED LEMONS

8-10 lemons, washed

coarse salt

extra lemon juice

black peppercorns

bay leaves

Cut the lemons into quarters. Pack them into a large, sterilised jar, pressing them in tightly. Sprinkle layers of salt as you go.

Add a few black peppercorns and some bay leaves. Once the jar is full, add enough lemon juice to fill up the bottle, making sure all the lemons are covered.

Seal tightly.

Let the jar sit at room temperature for a few days, turning the bottle daily.

Then refrigerate for at least three weeks, turning occasionally.

The lemons are ready to use when the skins have softened.

When using the lemons in a recipe, use only the skin and discard the flesh.

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LEMON CURD ROULADE

Serves 8-10

6 extra-large eggs, separated

5ml vanilla essence

125ml castor sugar

125ml self-raising flour, sifted

Filling

250ml cream

30ml castor sugar

125ml lemon curd (see recipe below)

sifted icing sugar and grated lemon rind to taste

Whisk egg yolks, vanilla essence and sugar together with electric mixer until thick and pale. Using a large metal spoon, fold in flour. Whisk egg whites until stiff and fold carefully into mixture.

Spoon mixture into a greased and lined 23cm x 32cm Swiss roll pan and bake at 200°C, for 8 to 10 minutes until risen and lightly browned.

Turn roulade on to a sheet of baking paper, roll up and leave to cool.

FILLING: Whip the cream and sugar until stiff. Fold lemon curd into the whipped cream.

Unroll the roulade and spread the lemon curd mixture all over.

Roll up again using the paper as a guide.

Place on a serving platter and dust with icing sugar and sprinkle over lemon rind.

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MICROWAVE LEMON CURD

Makes about 500ml

125g butter

250ml sugar

250ml lemon juice

3 whole eggs

2 egg yolks

grated rind of 1 large lemon

 

Place the butter in a glass bowl and microwave on high until it has melted.

Add all the remaining ingredients and mix well. Return to microwave and cook on high for one minute and then stir well with a wire whisk.

Return to microwave and cook again for one minute, remove and stir again.

Repeat the process for 4 minutes or until the mixture has thickened and coats the back of a wooden spoon.

Pour into sterilised jars. Will keep in the fridge for up to three weeks. Delicious on toast, as a filling in tartlets and to sandwich sponge cakes together.

Saturday Star

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