Posts Tagged 'lemon'

South Indian Lemon Rice

Spices for Lemon Rice

Lemon rice is a South Indian dish, often served with dosa (filled lentil pancakes), sambar (a cross between a soup and a dhal), and rasam (a hot and sour soup). It’s not very traditional, but I think the zingy rice makes a fantastic accompaniment to rich, creamy curries.

In this recipe, turmeric is added to the simmering rice, giving it an attractive yellow colour. You could also use some star anise, cinnamon or sesame seeds for extra flavour. You can also add some toasted cashew nuts.

Ingredients

  • 200g basmati rice
  • ½ tsp turmeric (to be cooked with the rice)
  • groundnut oil
  • butter (or ghee)
  • 8 curry leaves
  • 4 dried red chillis, coarsely chopped
  • 1 tsp black mustard seeds
  • ½ tsp turmeric (to be cooked with the spices)
  • ½ tsp cumin seeds
  • handful of fresh coriander
  • juice of 1 lemon

Method

  1. Rinse the basmati rice and leave to soak in water while you bring a large pot of water to the boil.
  2. Add the rice to the boiling water and add the turmeric and ½ teaspoon of salt. Cook the rice until it’s “just” done – a minute or so less than the time stipulated on the packet. Taste a few grains every now and then to ensure you have an “al dente” texture.
  3. Drain the rice in a colander and set over a pot of simmering water to keep it warm.
  4. Heat a teaspoon of oil and large knob of butter (or ghee, if using) in a large pot until sizzling. Add the curry leaves,  red chillis, mustard seeds, turmeric, cumin seeds, lemon juice and a pinch of salt. Stir-fry until the mustard seeds start to pop.
  5. Add the cooked rice to the yellow spice mixture and stir-fry for a minute to warm through. Add the chopped fresh coriander and mix well. Serve.

Serves 2.

Advertisements

Lemon Posset

Lemon Posset

A posset is a very old drink which dates from the Middle Ages. It was originally a milky drink used as a cure for minor illnesses. Wine was frequently used to curdle the flavoured/spiced milk. Nowadays, possets are generally dense cream desserts made with cream, sugar and citrus fruits. This is the classic recipe, made with lemon.

Ingredients

  • 300 ml double cream (must be double cream)
  • 75g caster sugar
  • juice of 1-2 lemons

Method

  1. Add the cream to a saucepan with the sugar and bring slowly to the boil. Stir constantly to ensure the sugar dissolves.
  2. When the cream reaches a gentle boil, reduce the heat slightly and simmer for 3 minutes, stirring all the time.
  3. Remove the saucepan from the heat and add the juice of 1 lemon. The mixture should begin to thicken. Taste and add more lemon juice if necessary. The mixture should be sweet but very fresh and tangy.
  4. Leave to cool for 5 minutes then pour into 4 shot glasses or espresso cups. Bang the glasses/cups to remove air bubbles.
  5. When cool, chill overnight, or at least 3 hours before serving. Take out of the fridge 15 minutes before serving.

Serves 4.

Tagliatelle with Crème Fraîche, Lemon & Rocket

Tagliatelle with Creme Fraiche, Lemon & Rocket

I saw this recipe on Italian Foodies and it looked so super (and different) that I was determined to try it. I suffer from red sauce-itis, where out of habit I expect pasta to be coated with tomato or garlic, or a combination of both. So this was something entirely different for me. It tasted delicious – very light and fresh. I did take the liberty of adding a handful of toasted pine; Lors, I hope you approve of this deviation!

Check out the recipe yourself, the photos are as impressive as the dish tastes.

Lesley-Anne’s “Lemony Pesto Potatoes”

The name of this dish is in quotes because you have to say “Lemony Pesto Potatoes” in a Scottish accent … 😉

Boil 1kg waxy potatoes, skins on. In a dish mix 2 tablespoons of olive oil, 1 tablespoon of good pesto and juice of 1 lemon. Slice finely 1 red onion. Wash 200g of fresh spinach. Once potatoes are cooked drain, return to the pot and lightly crush with a fork. Add the spinach, onion and pesto mixture to the potatoes and mix well until potatoes are coated. Put on pot lid for a few minutes until spinach has wilted.