“If life gives you lemons, make lemonade.”
. . .
Or Lemon Sorbet. Or Lemon Bavois. Or cut a slice and stick it in a Gin and Tonic. Lemon. Another sure fire ingredient that I didn’t hesitate to include in this list. Sure, we could have chosen lamb or langoustine, maybe lime or lychee. But the lemon undoubtedly came out on top!
Versatility is the key. A lemon can be the star of the show just as easily as it can be the flavour in the background; merely changing the complexity of a dish. It can be featured on a starter or dessert alike. It compliments fish as easily as it can be used with a dark, red meat like lamb. I find it extremely hard to think of any menu where I haven’t used lemon in some form. It’s just one of those basic ingredients that you should always have hanging around in your pantry.
Lemons are acidic. This means they go great with fatty foods. I can recall stopping at a pub restaurant near Reading on a long journey back from London and choosing to have the Chicken Risotto. When it arrived, I was pleased with my choice. It was full of butter, cream and cheese and was undoubtedly very flavoursome. However, when something contains so much fat, you will find that the fatty globules will coat the tongue and leave a real greasy after taste in the mouth. This results ultimately in a loss of flavour and it is the greasiness that prevails. To my surprise, when I asked for a lemon to squeeze over my meal, my request was met with much incredulity and astonishment. Luckily, I was granted this simple request and the lemon served to cut through the greasy layer that had already begun to coat my tongue. The acidity nullified the after effects of the high fat content and allowed me to enjoy the meal I had ordered.
I could explain the origin and the history of the lemon but a simple Google search can bring up what you are looking for. I could talk about the lemon that rolled down the hill, but it ran out of juice. . . I could bring up the story about the depressed lemon that had lost it’s zest for life . . I could keep going with the puns, but I wouldn’t want to leave you sour!
So instead I’m going to leave you with a recipe. The recipe that I have chosen this week is for Lemon Curd. I originally used this to make a Lemon Ravioli to serve with Strawberry and Champagne Soup. However, as with all things ‘lemon’, it can be used for a host of different recipes or simply be spread on a piece of toast. It can make an awesome base for a lemon meringue pie and is also a cheat way to make a Lemon Tart if you are pushed for time or suitable cooking utensils.
All you need is
Then, place on top of a pan of boiling water and reduce to a simmer.
Carefully stir the mixture, repeatedly scraping away from the sides of the bowl.
When the mixture has thickened and sticks to the back of the spoon, remove from the heat and poor directly into a container.
Place cling film or baking parchment directly on top to prevent a skin forming.
Finally, allow to chill and serve in whatever way you so desire.
If you find the mix has gone lumpy then your eggs have overcooked and it's time to throw it away. If you find that the mix is not setting then you haven't cooked it for long enough. Things can go wrong, but don't be disheartened by it. Keep trying
So another insightful and thrilling blog has come to an end. Next week I have decided to take a break from the A-Z and give you a little look into my new venture. We have starte making our own sausages. I decided it would be fun to share some of my experiences in this enlightening process.
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