Allison's Recipes - designed for summer

Titbits for whipping up a tasty dessert

   Lime and Lemongrass Drizzle - Dribble over poached peaches and serve  with vanilla ice-cream

   Lime Curd and Lime and Passionfruit Crush - Mix together and served over baked or grilled peaches, with a dollop of vanilla ice-cream on the side

   Lime and Vanilla Bean Syrup - Brush fresh apricots with Lime and Vanilla Bean Syrup, grill, and serve with mascarpone, drizzled with more syrup

  Lime or Saffron Lime Curd - Put teaspoons of Lime or Saffron Lime Curd into ready prepared pastry cases, dust with sifted icing sugar

And more for the dinner party ....

  Passionfruit and Pineapple Daiquiris

1 large banana - peeled

1/4 cup Lime and Passionfruit Crush (sieved to remove pips)

2 cups pineapple juice

1/2 cup white rum

3 tbsp Cointreau

dash bitters

2 cups ice cubes

Blend all ingredients and puree until smooth.

Serve immediately.

Makes 4 cocktails

  Decidedly Different Champagne Cocktails

4 x sugar cubes

4 x teaspoons Lime and Lemongrass Drizzle

Champagne - semi dry

Fresh strawberries

Place sugar cube into long fluted glasses.

Add Lime and Lemongrass Drizzle, 1 teaspoon per glass, top with champagne, add strawberry and serve.

  Lime Rocket Cooler

1/2 cup Lime and Vanilla Bean Syrup

1 cup white rum

1 litre pineapple juice

400ml can light coconut milk

crushed ice

lime slices

mint leaves

Mix Lime and Vanilla Bean Syrup, rum and pineapple juice together.

Add coconut milk and stir to combine. Place crushed ice in a large jug, pour over rum mixture. Decorate with lime slices and mint leaves.

Havana Sunset

1 lime, washed, halved crosswise

3 sprigs fresh mint

1 tablespoon sugar

1 fluid ounce white rum

1/3 cup chilled sparkling mineral water or soda water

Squeeze juice from both lime halves into a long glass, add lime halves.

Add mint and sugar and crush mint with back of a spoon until sugar is dissolved.

Add rum and  stir

Add ice, then top with sparkling mineral water or soda water

 1 serving

And more for the barbeque ....

kiwi sunrise

1 x 425g can mango slices ( in natural juice)

½ cup chilled vodka

3 tbsp fresh lime juice

3 tbsp SAL Lime & Passionfruit Crush (sieved to remove pips)

2-3 tsp icing sugar

2 cups ice cubes

Blend all ingredients until smooth and sludgy. Serve immediately.

Makes 4 cocktails

passionfruit and pineapple daiquiris

1 large banana, peeled

¼ cup SAL Lime & Passonfruit Crush, (sieved to remove pips)

2 cups of pineapple juice

½ cup white rum

3 tbsp Cointreau

dash bitters

2 cups ice cubes

grilled chilli lime chicken

4  chicken thigh fillets

2  tbsp  SAL Lime and Chilli Plash

2  tbsp honey

2  cloves garlic

¼ cup coriander

zest and juice of 2 limes

freshly ground salt and pepper

Make slashes in chicken. Combine plash, honey, garlic, coriander, lime zest and juice, salt and pepper to make marinade.

Place chicken in marinade for a least 3 hours covering well. Remove from marinade and place on well heated grill for 4 minutes each side or until cooked through. Serve with Coriander and Lime Yogurt Dressing.

Serves 4

coriander and lime yoghurt dressing

¼ cup natural yoghurt

½ teaspoon chilli plash ( or to your taste buds.)

zest and juice of 1 lime

1 small red chilli. Chopped ( de-seeded)

freshly ground salt and pepper

Mix all ingredients together in medium sized bowl. Cover with plastic wrap and refrigerate until required.

baked whole snapper

1.5-1.8KG snapper (scaled and gutted)

2 cloves garlic (peeled and thinly sliced)

 1 sm red chilli (finely chopped)

2 lemons (quartered       

 2 limes ( quartered)

Sea Salt, freshly ground pepper

4 sprigs coriander        

 500mls (2 cups) white wine

30g (3tbspn) butter (melted)

1 tbspn SAL Lime & Chilli Plash

Preheat oven 200o.

Wash fish inside and out. Pat dry. Make 4 - 5 vertical incisions to the bone on both sides of the fish. Sprinkle garlic & chilli inside cavity and season.

Squeeze juice from 1 lime and 1 lemon into cavity and stuff with rinds, remaining citrus fruits and coriander.

Place in  dish, add wine & Plash and marinate for 2 hours turning once.

Remove fish and  wrap in aluminium foil brushed with the butter. Place in large baking tray and bake for 20-30 mins, till cooked through, but sill moist.

Serves 4

chicken lime” caesar” salad

1 large cos lettuce

50 g croutons

1 large avocado, sliced thickly

2 cups sliced cooked chicken,

Parmesan Cheese, finely sliced

Dressing

1 large anchovy (optional)

1 tbsp lime juice

¾ cup whole egg mayonnaise

1 tsp SAL Lime & Chilli Plash

1 tbsp warm water

½ clove garlic, crushed

Dressing;

Combine all ingredients in a bowl

Combine torn lettuce, croutons, avocado and chicken in a large bowl; add dressing, mix well.

Serve scattered with thinly sliced parmesan cheese

Serves 4

lime and date salmon  on tropical salad

 1  small can pineapple

1  spring onion

1  cucumber

1  red onion

300g uncooked salmon thinly sliced

Juice from 1 lime

SAL Lime & Date Chutney

Prepare the salad:

Tropical gold pineapple cut into chunks

Spring onion, cut into strips

Cucumber, cut into strips

Red onion, cut into thin circles

Arrange on plate into salad form

Prepare the salmon:

Thinly slice raw salmon (one big side of salmon)

Season well.  Fry salmon on hot plate, arrange on salad.

Squeeze lime juice over fish, then dollop St Andrews Limes’

Lime and Date Chutney over the fish            

Serves 4

asian lamb salad with lime dressing

660g lamb backstrap fillets

1 medium carrot

1 sm lebanese cucumber

1 sm chinese cabbage, shredded

150g bean sprouts

3 green onions,(shallots) sliced

2 sm red radishes, sliced

¼ cup roasted, unsalted peanuts chopped

Lime Dressing

1 tbl rice vinegar

½  cup SAL Lime & Chilli Plash

1 clove garlic crushed

1 sm fresh red chilli extra (optional)

Assemble just before serving.

Grill, barbeque or pan fry lamb until browned on both sides, and cooked as desired. Remove from pan and let stand for 15 minutes.

Cut carrot and cucumber, lengthways into ribbons using a vegetable peeler.

In a large bowl, combine cabbage, cucumber, sprouts, onions and radishes.

Combine vinegar, juice, garlic, sugar, sauce and chillies, mix well. Slice the lamb thinly. Pour the dressing over the salad and toss gently. Serve the salad topped with the lamb and sprinkled with the peanuts.

Serves 4 -6

grilled asparagus with dressing

1 large bunch of fresh asparagus

Olive oil

Lime juice

Bacon pieces

Salt and freshly ground pepper

SAL Lime and Mustard Seed dressing

Lettuce for serving

Marinate asparagus lightly in the oil and lime juice.

Gently fry bacon pieces until  crispy.

Grill asparagus on BBQ or griller until just tender, turning frequently. Allow to cool slightly.

Assemble on bed of lettuce, the asparagus, followed by the bacon pieces, with a liberal splash of SAL Lime and Mustard Seed to dress. Season to taste with salt and freshly ground pepper.

Serve at once.

Serves 6-8

full of passion sauce

A beautifully light sauce with a delightful tropical flavour - ideal for a fresh fruit punch, or served over ice with  gin, vodka or Bacardi

1 425g can of mangoes in natural juice

1 tsp minced fresh ginger

1/3 cup SAL Passionfruit lime Crush

Puree mango with its juice until smooth. Stir in ginger and passionfruit lime crush.

Chill until ready to serve.

This sauce will keep in the refrigerator for about 5 days.

Makes nearly 2 cups

To see past recipes click here »

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