Lemon Infused Salt And Pepper

One of the best cheats to have in your pantry here! Fantastic on fish, prawns, chicken and summery salads.

I make this quantity and then store the extra in an airtight spice jar for another day.

Ingredients

6 teaspoons salt flakes

Zest of 4 lemons

20 peppercorns

Method

Preheat the oven to 150 degrees Centigrade. Line a baking sheet with baking parchment.

Measure the salt and lemon zest onto the baking parchment.

Bake for 15 minutes until the lemon has dried out and is really fragrant.

Allow to cool a little and then pour into a mortar, add the peppercorns and grind to a powder.

Steamed Salmon And Lemon Mould

I have made my Grannie’s salmon mould many times over the years but it’s time to update it a little. I should maybe change its name too to something fancy like a terrine!

This is served at room temperature or chilled, fantastic for picnics and leftovers are great in sandwiches!

Serves 8.

Ingredients

450g tin of red salmon, skin and fat discarded

300g smoked salmon, cut into thin strips

75g fresh gluten free breadcrumbs

5 eggs, beaten

zest of 1 lemon

1 tablespoon fresh chopped parsley

freshly ground pepper

50g butter

Method

In a large bowl combine all of the ingredients except the butter.

In a heat proof pudding bowl, melt the butter in a microwave. Swirl the butter around the bowl to grease it and pour the excess butter into the salmon mix, stir well.

Spoon the salmon mix into the greased bowl.

Cover with foil and tie with a piece of string to seal it.

Take a pan with a lid and fill it a third deep with water, pop the pudding bowl in and bring up to the boil.

Simmer for 50-60minutes. Keep an eye on the water level and top up with freshly boiled water as needed.

Allow to cool and serve at room temperatures or chilled.

Scallops with Chilli, Garlic and Lemon

Scallops are classed as a treat in our house. These were cooked in a pan but they work well on the barbecue too.

I make the flavoured oil up in advance and let it sit, this allows the oil to have a bit of kick before the scallops go in for a quick marinade. I tend to buy them with the roe off as that’s what our local fishmonger has!

Serves 4.

Ingredients

500g scallops

1 clove garlic, crushed

1 red chilli, finely diced

zest of 1 lemon

2 tablespoons olive oil

Method

In a bowl, combine the garlic, chilli, zest and oil, set aside for at least an hour.

Marinade the scallops in the oil mix for 20mins.

Heat a large, non stick frying pan very high heat.

Once very hot, tip the scallops in.

Cook until golden, turn and repeat.

Beans with Parmesan and Lemon

A simple way to cook beans that the boys love!

Ingredients

400g beans, topped and tailed

zest of half a lemon

20g Parmesan, finely grated

pepper to taste

Method

Preheat the oven to 200 degrees Centigrade.

Line a baking sheet with baking parchment.

Lay the beans on the prepared tray in a single layer if possible.

Sprinkle over the cheese, lemon zest and pepper.

Bake in the oven for 10mins.

Moroccan Chickpea Soup

A lightly spiced soup that can be vegetarian by swapping the stock.

Sundried tomatoes are not traditional but I think the add a stronger flavour than passata or sieved tomatoes.

Ingredients

3 tomatoes, cut into quarters

10 sundried tomato halves and 2 tablespoons of their oil

4 cloves garlic

150 mls water

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon ground cinnamon

1/2 teaspoon ground cayenne

A pinch of saffron

3 x 420g tins chickpeas, drained and rinsed

1litre chicken or vegetable stock

zest of 1/2 a lemon

parsley to garnish

Method

Process the tomatoes, garlic and water and oil, I use a stick blender.

Heat your soup pan over medium heat and add the tomato paste, cook for 30mins until thick and darker in colour.

Add the spices and cook for 1 minute.

Add the chickpeas and cook for 5 mins.

Finally, add the stock and lemon zest, bring up to a simmer and simmer gently for 20 mins.

Red Quinoa Salad with Middle Eastern Influences

I first started cooking with quinoa a few years ago and always made the same salad, this salad is a huge leap from my previous efforts but we all love it and the flavours really pack a punch!

Leftovers are still lovely and zesty the next day and are super in wraps and pittas. I have also used leftovers to stuff large portobello mushrooms, delicious!

Serves 10.

Ingredients

2 cups red quinoa, cooked as per instructions and cooled completely

2 red onions, very finely sliced

10 Roma tomatoes, deseeded and cut into small cubes

2 lemons, zest of one and juice of both

2 teaspoons sumac

4 tablespoons Za’atar

50mls olive oil

salt  and pepper to taste

Method

Cook the quinoa as per the packet instructions, allow to cool.

Cut the onion up very finely and then set aside in a bowl of water for 10-20 mins.

Dry the onion and assemble the salad.

In a large bowl combine the cooled quinoa, onion, tomatoes and lemon zest, mix well.

In a small jug, combine the lemon juice and oil.

Pour the dressing over the salad, sprinkle over the sumac and 3 tablespoons of Za’atar, mix well.

Season with salt and pepper and check the seasoning.

Spoon into your serving dish and sprinkle over the remaining Za’atar.

 

Hot Lemon Pudding

This lemon pudding self sauces so all you need to add is maybe a dollop of cream!

Ingredients

75g butter

175g caster sugar

3 eggs, separated

75g self raising flour

2 lemons, zest and juice

200mls milk

Preheat the oven to 180degrees Centigrade.

Grease a deep baking dish, 2 litre capacity.

In a large bowl, whisk the egg whites until stiff peaks, set aside.

In another large bowl, whisk the butter and sugar.

Add the egg yolks, one at a time, to the butter and sugar mix, beat well in.

Fold in half the flour followed by half the lemon zest and  juice.

Repeat the flour, lemon zest and juice.

Fold in the milk.

Carefully fold in the egg whites.

Pour the batter into the prepared dish.

Bake for 50mins until golden brown.