lemon

Quick fried calarmari with garlic, lemon & parsley

Serves: 2 | Preparation Time: 10 min

Ingredients: 

  • 500 gm baby calamari tubes
  • a slurp of olive oil
  • 1-2 red/green chillies, seeded & finely sliced (optional)
  • 1-2 garlic cloves, finely chopped
  • 1 heaped tbsp butter
  • 1 heaped tbsp chopped fresh parsley
  • juice of ½ lemon
  • sea salt & freshly ground pepper
     

Instructions: 

Clean the calamari and cut it into thin rings.

Then heat the oil to smoking in a wok (or large heavy-bottomed pot).
 
Add the calamari, toss a little and then add the chillies, garlic, butter, parsley, lemon juice and seasonings. Toss for a couple more minutes.
 
Serve straight away.

Easy asparagus with lemon dressing

Serves: 2 | Preparation Time: 5 min

Ingredients

  • 2 tbsp lemon juice
  • 1/2 tbsp extra virgin olive oil
  • 1 tbsp honey
  • 1/2 Clove garlic, crushed and rubbed with the back of a knife to a paste.
  • 1 tsp apple cider (or malt vinegar)
  • 1/4 tsp black pepper, cracked

Instructions

Lemon pepper dressing - lemon juice, extra virgin olive oil, honey, garlic (crushed), apple cider (or malt vinegar), black pepper.

To trim asparagus, snap or cut the hard woody ends off. Cook the asparagus until just tender.

Place all ingredients in a small bowl and whisk them together until they are well combined (makes about ¼ cup). Arrange the warm, cooked asparagus on a serving plate and drizzle with lemon pepper dressing.

 

Greg's cold remedy

Serves: 1 | Preparation Time: 10 min

Ingredients

  • 4 cloves
  • half a chilli or one bullet
  • Juice of 1 lemon
  • 2 tbsp honey (add to taste though)
  • 2 cloves of garlic smashed
  • 1 thumb of ginger sliced
  • 1 litre of water

Instructions

Add all the ingredients to a saucepan and add the litre of cold water.
Bring to the boil and let stand for 5 minutes.
strain into a jug and drink ALL of it.
Curl up on the sofa and wait for it to work, if your partner asks if you feel better wait until the washing up is done and then say yes..

Lemon curd

Serves: 1.5 cups | Preparation Time: 10 min

Ingredients 

  • 2 eggs, plus 2 egg yolks
  • 3/4 cup (165g) caster sugar
  • 1/3 cup (80g) chilled unsalted butter
  • Zest and juice of 2 lemons

Instructions 

Whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat.
Add the butter, juice and zest and whisk continuously until thickened.
Strain through a sieve into a jar or container.
If covered this will keep in the fridge for 2 weeks.

Easy asparagus with lemon dressing

Serves: 2 | Preparation Time: 5 min

Ingredients 

  • 2 tbsp lemon juice
  • 0.5 tbsp extra virgin olive oil
  • 1 tbsp honey
  • 1/2 Clove garlic, crushed and rubbed with the back of a knife to a paste.
  • 1 tsp apple cider (or malt vinegar)
  • 0.25 tsp black pepper, cracked

Instructions 

Lemon pepper dressing - lemon juice, extra virgin olive oil, honey, garlic (crushed), apple cider (or malt vinegar), black pepper.

To trim asparagus, snap or cut the hard woody ends off. Cook the asparagus until just tender. Place all ingredients in a small bowl and whisk them together until they are well combined (makes about ¼ cup).

Arrange the warm, cooked asparagus on a serving plate and drizzle with lemon pepper dressing.

Baked chicken with lemon, potato and olives

Serves: 4 | Preparation Time: 30 min

Ingredients 

  • 1 kg roasting potatoes, such as desiree
  • 1 red onion, peeled and cut into wedges
  • 75 g green olives
  • 1 lemon, sliced
  • 50 g pancetta, cut into strips
  • 2 bay leaves
  • 1 tbsp tomato purée
  • 1 tbsp balsamic vinegar
  • 120 ml chicken stock
  • 1.7 kg FREE RANGE chicken, jointed
  • 1 tbsp extra virgin olive oil
  • sea salt
  • freshly ground black pepper
  • chopped flat-leaf parsley, (optional)

Instructions 

Preheat the oven to 180C/Gas 4 

Cut the potatoes into chunks and place in a roasting tin or ovenproof dish

Scatter over the onions, olives, lemon, pancetta and bay leaves 

Stir in the tomato paste and balsamic vinegar into the chicken stock, and then pour over the potatoes 

Lay the chicken pieces on top, drizzle with the olive oil and sprinkle with salt and pepper 

Roast for 50 minutes or until the chicken is golden. Transfer the chicken pieces to a warm plate, cover with foil and set aside to rest in a warm place 

Increase the oven setting to 220C/Gas 7 and return the roasting tin or dish to the oven for 10 minutes or until the potatoes, onion and lemon slices are well covered. 

Place the chicken back on top of the potatoes, scatter over some chopped parsley, if you like, and serve

Almond & Lemon Crusted Dory

Serves: 4 | Preparation Time: 30 min

Ingredients 

  • 350g potatoes, washed, thinly sliced
  • 1 leek, pale section only, washed, thinly sliced
  • Salt & freshly ground black pepper
  • 100ml olive oil
  • 2 tbs grated parmesan
  • 100g almond meal
  • 2 eggs, lightly whisked
  • 4 (about 500g)  fillets dory), cut in half lengthways
  • 1/3 cup chopped fresh parsley
  • Zest of one lemon

Instructions 

Preheat oven to 220°C.

Arrange potato over a medium sized baking tray. Place the leeks in the oil to ensure a full coating and spread out over the potatoes. Brush with enough oil so all surfaces are coated well and sprinkle with parmesan and season well.

Bake on the top shelf of preheated oven for 20 minutes or until the potato is tender and golden.

Meanwhile, place seasoned almond meal with zest and egg in separate bowls. Dip 1 piece of fish in the egg, then the almond meal mix, pressing firmly to coat. Repeat with remaining pieces of fish.


Heat remaining oil in a non-stick frying pan over medium-high heat. Cook fish for 2 minutes each side or until cooked through.


Divide almond-crusted fish and potato and leek among serving plates. Sprinkle with parsley and serve immediately.

Finish with remaining lemon juice

Alaskan King Crab Spaghetti

Serves: 4 | Prep time: 10 minutes

Ingredients

  • 1 tsp saffron threads
  • 1 clove garlic minced (use the back of your knife with a pince of salt)
  • 2 tsp hot water
  • 200g 00 plain flour (see note)
  • 2 eggs
  • 1 tbs extra virgin olive oil
  • 1 tsp salt
  • 1 lemon
  • 1/2 cup (125ml) thickened cream
  • 250g fresh crab meat (3 good legs of king crab boiled in lemon water and maet picked)
  • 2 shallots, trimmed, thinly sliced
  • 2 tbs coarsely chopped dill

Fresh pasta

Combine the saffron and water in a small bowl and set aside for 5 minutes to infuse. Place the flour on a clean work surface and make a well in the centre. Add the eggs, oil, salt and saffron mixture and gradually bring together, whisking and then kneading.
Knead on a lightly floured surface for 10 minutes or until smooth and elastic.Use a pasta machine or rolling pin to roll pasta to about 1mm thick. Roll the pasta sheet into a log and use a sharp knife to thinly slice the log crossways. Alternatively, use the pasta machine to cut pasta into spaghetti.
 
Cook the spaghetti in a large saucepan of salted boiling water until al dente. Drain well.

Use a zester to remove rind from lemon. (Alternatively, use a vegetable peeler to peel rind from lemon. Use a small, sharp knife to remove white pith from rind. Cut rind into very thin strips.) Juice the lemon.
 
Heat a large frying pan over high heat. Add the garlic cream and crab and gently toss for 1-2 minutes or until heated through. Add the lemon juice and zest and stir to combine. Remove from heat.

Add the pasta, shallots and dill and gently toss to combine. Divide evenly among serving bowls and serve