During the dark, dull days of winter, there is nothing that emulates sunshine like the smell of fresh lemon.
The juice’s acidity is the perfect balancing agent to add contrast and dimension to sweet dishes. A last-minute squirt livens and freshens any meal.
Even better, recent studies suggest that adding citrus to green tea seems in increase the catechins available to the body. It works as a booster for the absorbtion of antioxidants! (I know, it doesn’t taste as good though.)
I used to think lemon juice was basically as good as it gets… until I started to experiment more with the rind. Jamie Oliver advises that the most flavour is in the rind, but I think rinds intimidate people. Acrid and chewy, people sometimes don’t know what to do with it- but it has so much potential in its compact flavour.
The trick lies in a good zester like a Microplane or my favourite rasp from Lee Valley.
Here is one of my favourite lemony recipes from Nigella Lawson from her Nigella Bites television series.
Lemon Linguine
750 g dried linguine
2 egg yolks
50 g freshly grated parmesan + more to taste
150 ml double cream
Zest and juice of 1 lemon
15 g butter
Liberal use of flat leaf parsley, roughly chopped
Cook the pasta in water that is salted like the Ligurian Sea.Put the egg yolks into a bowl and beat with a fork. Add the grated parmesan, cream, lemon zest and juice and whisk. You don't want the sauce to be too fluffy, just combined.
As soon as the pasta is cooked, drain it and then, off the heat, toss it back in the pan. Throw in the butter and stir it about. Make sure that the butter melts and the pasta is well coated. Then add most of the sauce and turn the pasta well in it.
Tip the pasta into a serving bowl and add the rest of the sauce, a final smattering of parmesan and some roughly chopped parsley. Serve immediately. Serves 6.
Posts
