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Posts Tagged ‘Lemon’

This is a great way to prepare lamb, from the seasoning used on the lamb, to the sauce served with it, it is really delicious. The recipe does call for lamb chops but I had some backstraps (fillets) to use up so made it with these instead. The lamb was beautifully tender and we loved the lemon pepper seasoning on them. I served ours over couscous and poured the sauce over the lamb and it was enjoyed by all. I have made several recipes from this chef before and I am never disappointed and this one is no exception. I loved how easy these was to prepare as well a really great recipe that I am sure you will enjoy. To read more reviews on this recipe or to see more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

8 Lamb loin chops
4 Teaspoons lemon pepper seasoning
2 Tablespoons oil
1 Clove garlic, crushed
60ml Dry white wine
180ml Chicken stock
4 Teaspoons lemon juice
1/4 Cup roughly chopped fresh chives
Fresh ground pepper

Method

1. Sprinkle the lamb with the seasoning.

2. Heat the oil in a fry pan and cook the lamb until it is browned on both sides and cooked through.

3. Remove from the pan and cover and keep warm.

4. Add the garlic and wine to the frying pan and bring to the boil.

5. Add the stock and the juice, and bring to the boil again.

6. Boil uncovered until the liquid is reduced by half.

7. Stir in the chives and season to taste with freshly ground black pepper.

All photos taken by me unless otherwise stated.

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This is a super simple recipe that can be thrown together in no time at all and is also budget friendly. I did not make the basil pesto from scratch as I had some already made in the fridge, you could also just use store bought basil pesto, to make this recipe even quicker to put together. It is a lovely sauce and goes very well with the gnocchi, we topped ours with extra grated Parmesan cheese for a filling, yummy dinner. If you would like to read more reviews on this recipe or view more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Pesto

2 Cups fresh basil, firmly packed
1/4 Cup pine nuts, lightly toasted
2 Garlic cloves, chopped
1/3 Cup extra virgin olive oil
1/2 Cup parmesan cheese, grated

Sauce

2 Teaspoons olive oil
1 Garlic clove, crushed
300ml Cream
500g Potato gnocchi
Salt and pepper
1 Tablespoon lemon juice
Fresh basil, to garnish
Lemon wedge, to serve

Method

1. To make the pesto, combine the basil, pinenuts and garlic in a blender or food processor. Process until smooth. With the motor running, slowly pour in the oil. Add the parmesan and process until smooth.

2. Heat the oil in a small pan. Add the garlic and cook over medium heat for 1 minute. Add the cream and 3 tablespoons of the pesto and bring to the boil. Be careful as it will boil over easily. Reduce the heat to low and simmer for 3 minutes.

3. Meanwhile, cook the gnocchi according to the packet instructions. Drain and place the gnocchi in a large bowl. Pour on the sauce and toss thoroughly. Season with salt and pepper and stir through the lemon juice just before serving.

Transfer to a serving bowl. Garnish with basil and serve with lemon wedges.

All photos taken by me unless otherwise stated.

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This is a really quick recipe to make that is low in carbs and a light meal. I love scallops and prawns and this is a wonderful way to prepare them, with the sauce pairing really well without taking anything away from the natural yummy flavours of the seafood. If you would like to view the original recipe please click here. I did make this as is and I only added some chopped fresh dill as something extra that wasn’t listed only because I had this to use up.

If you have been keeping up with the progress of my beautiful Eco friendly, handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

500g King prawns (medium raw)
250g Scallops (roe removed)
2 Teaspoons olive oil
3 Garlic cloves (crushed, minced)
340g Asparagus (halved on the diagonal)
150g Sugar snap peas (trimmed)
2 Teaspoons lemon juice
2 Tablespoons dry white wine
3/4 Cup cream (180ml)
2 Tablespoons parsley (coaarsely chopped)

Method

1. Shell and devein prawns.

2. Into a medium bowl combine prawns, scallops, oil and garlic.

3. Cook seafood on a heated oiled grill plate (or grill on the barbecue) until changed in colour, remove and keep warm.

4. Boil, steam or microwave asparagus and sugar snap peas, separately until tender; drain and cover to keep warm.

5. Simmer juice and wine in a small saucepan, uncovered, about 1 minute or until reduced by half.

6. Add cream and bring to the boil, reduce the heat and simmer uncovered for 2 minutes.

7. Add seafood and simmer uncovered until hot.

Serve seafood with vegetables and garnish with the parsley.

All photos taken by me unless otherwise stated.

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This recipe was supposed to be made with pork chops but as I had a tenderloin I wanted to use up I made it this way instead. I seasoned the loin with the lemon pepper seasoning and then cooked it at 180 degrees Celsius and I used the glaze to bast for the last 20 Minutes. The pork came out beautifully moist and tender and the flavour was wonderful. I also poured the remaining glaze with the pan juices over the pork before serving. I served ours over wild rice with a few veggies thrown in. If you would like to read more reviews on this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

THE CHOPS

(As stated above I used a pork loin instead as that is what I had to use up, I adjusted other ingredients accordingly.)

2 Pork chops
1/4 Teaspoon lemon pepper, to taste
1 Lemon, sliced thin

THE GLAZE

2 Tablespoons honey mustard
1 Teaspoon lemon zest, minced
2 Tablespoons lemon juice
1 Cup brown sugar, firmly packed

Method

1. Preheat broiler.

FOR THE GLAZE

1. In a small mixing bowl, whisk together the 4 glaze ingredients, then set aside.

FOR THE CHOPS

1. Place chops on broiler rack or pan 3 to 4 inches from heat, & broil about 4 to 5 minutes or until well browned.

2. Remove from broiler & season with lemon pepper, then turn chops over & broil another 4 to 5 minutes.

3. Remove from broiler & spoon half the lemon glaze over each chop (reserving half of the glaze), then top with each with a thin slice or two of lemon.

4. Return to broiler & broil a final 3 to 4 minutes or until glaze bubbles & browns slightly.

All photos taken by me unless otherwise stated.

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A very quick and tasty side dish that would go well with a lot of main dishes. I served ours with a white fish main, which I will be posting and it went really well. The combined butter, lemon and mustard work together really well and because it is so quick to put together it makes a great side as there is no fuss.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4 Tablespoons unsalted butter, softened
2 Tablespoons Dijon mustard
1 Tablespoon lemon juice
1 Bunch broccoli, stems removed and separated into florets
1 Small cauliflower, separated into florets
Salt and pepper
Parsley for garnish
Paprika for garnish

Method

1. Blend butter, mustard and lemon juice together.

2. Steam broccoli and cauliflower, covered, until tender (about 5 to 6 minutes) Drain vegetables, return to hot saucepan and toss to evaporate any excess moisture Season with salt and pepper.

3. Add mustard butter, toss to coat well

4. Sprinkle with parsley and paprika.

Serve immediately

All photos taken by me unless otherwise stated.

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This is another fabo recipe I have tried recently, the sauce is really good and gives such a wonderful flavour to the chicken. I made ours with chicken breasts as that is what I had on hand and just cut back on the cooking time to compensate. It truly was a lovely meal, I served ours over couscous with vegetables and it was a perfect match. If you would like to view more photos of this recipe of read more reviews please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1 (4lb) Broiler-fryer chickens
Coarse salt (kosher or sea)
1/2 Teaspoon ground cumin
1/2 Teaspoon ground ginger
1/2 Teaspoon ground coriander
1/2 Cup fresh lemon juice
6 Teaspoons light honey, such as orange flower
1 Pinch saffron, pulverized in a mortar and steeped in 1 tablespoon very hot water
1 Large onion, quartered and thinly sliced
1 Tablespoon olive oil
2 Tablespoons lightly toasted sesame seeds (see Note)

Method

1. Quarter chicken, removing backbone. Rinse, pat dry and trim off excess fat.

2. Place chicken in an earthenware cazuela that will hold it in one layer, or in an enamel or glass baking dish. Rub chicken all over with salt, cumin, ginger and coriander. Let stand for 15 minutes.

3. Place lemon juice, 5 teaspoons honey and saffron in a small bowl and whisk to mix. Pour mixture over chicken. Prick chicken all over with tines of a fork, cover it with plastic wrap, and refrigerate for 2 to 6 hours, turning several times. Let chicken come to room temperature before cooking.

4. Preheat oven to 400 degrees.

5. Transfer chicken to a bowl, then scatter onion in cazuela. Place chicken on top of onion and brush it with remaining 1 teaspoon honey and olive oil.

6. Bake chicken for 20 minutes. Reduce oven temperature to 350 degrees and continue baking chicken until it is cooked through, 30 to 40 minutes longer. (To avoid overcooking the breast halves, remove them after 30 minutes.).

7. Stir in sesame seeds, return breast halves to cazuela and bake for 5 minutes longer. Serve chicken straight from the cazuela.

All photos taken by me unless otherwise stated.

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This is a wonderful chicken recipe quick and easy to prepare and it tastes gorgeous. It has just the right amount of lemon added and is a really enjoyable meal. I served ours over couscous with asparagus as there was some in the store the other day, they looked so good and were reasonably priced which makes a change. If you would like to read more reviews or see more photos of this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4 Boneless skinless chicken breasts
1 Egg
3 Tablespoons lemon juice, divided
1/2 Cup low sodium chicken broth
1/2 Cup all-purpose flour
1/4 Teaspoon garlic powder
1/4 Teaspoon paprika (I also added cayenne pepper)
1/4 Cup unsalted butter
1 Tablespoon fresh parsley, chopped

Method

1. Pound chicken breasts between sheets of wax paper until about 1/4″ thick.

2. Whisk egg with 1 tablespoon lemon juice & set aside.

3. Combine remaining lemon juice with chicken stock, & set aside.

4. In large bowl whisk together flour, garlic powder & paprika.

5. In large skillet, melt butter.

6. Dip chicken into egg mixture & then coat well with flour mixture.

7. Place chicken in skillet & cook over medium-high heat about 1 minute on each side.

8. Pour chicken stock mixture over chicken.

9. Reduce heat to medium-low, then cover & cook 10-15 minutes or until chicken is very tender.

10. Transfer chicken to serving plates.

11. Stir sauce that is still in skillet, & spoon over each chicken breast.

12. Sprinkle breasts with parsley, & garnish with lemon slices just before serving.

All photos taken by me unless otherwise stated

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