Allison's Recipes Archive

lime poppyseed yoghurt cake

250g softened butter

1 tbsp finely grated lime rind

2 tsp Lime & Vanilla Bean Syrup

1 1/2 cups caster sugar

3 eggs

1 3/4 cups self raising flour

2 tbsp poppy seeds

1 cup yoghurt

Lime Icing

2 limes

1 1/2 cups icing sugar

10g soft butter

Preheat oven to moderate 180°C. Liberally grease a 21cm fluted ring cake tin.

Beat butter, rind, syrup & sugar until light & fluffy.

Add eggs, 1 at a time, beating in each separately.

Stir in sifted flour, poppy seeds, then yoghurt. Spoon into prepared tin, smooth top.

Bake for about 55 mins, then turn out onto wire rack to cool.

Lime Icing

Remove rind from 1 lime with a zester. Squeeze juice from limes - about 2 1/2 tbps.

Using a small bowl, sift in icing sugar, stir in butter & enough juice to form a firm paste.

Warm gently over a small saucepan of simmering water, or in microwave until icing is

a thin consistency.

Drizzle over cold cake to serve.

grilled chilli lime chicken

 4 chicken thigh fillets

 2 tbsp SAL Lime and Chilli Plash

 2 tbsp honey

 2 cloves garlic

 zest and juice of 2 limes

 freshly ground salt and pepper

 Make slashes in chicken.

 Combine SAL Lime and Chilli Plash, honey, garlic lime zest and juice, salt and pepper   to make marinade.

 Place chicken in marinade for at 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 Yoghurt Dressing (recipe follows)

 Serves 4

chicken tagine with preserved limes and olives

2 kg chicken pieces, skin removed.

1  Spanish onion, finely chopped

2-3 tsp olive oil

3  garlic cloves, chopped

s alt and freshly ground black pepper

¾ tsp. ground ginger

1 tsp. ground cinnamon

large pinch saffron threads, toasted and crushed.

700ml chicken stock or water

115g Kalamata olives

2  St Andrews Limes Preserved Limes, (pith removed)  washed, chopped.

Large bunch coriander, chopped

Large bunch parsley, chopped

Brown chicken in large fry pan, transfer to casserole dish.

Saute onion until softened. Crush garlic with pinch of salt, work in ginger, cinnamon, saffron and little pepper. Stir into onions and continue cooking until fragrant.

Place over top of chicken in casserole dish, add stock or water and chopped SAL Preserved Limes.

Cook in moderate oven for 1 ¼ hours, turning chicken pieces once or twice during that time.

Add olives, coriander and parsley, cover and cook for a further 15 minutes, or until chicken very tender

Remove chicken pieces and keep warm.

Reduce juices down to a rich sauce, and pour over chicken pieces.

Serve with Lime Oven bag potatoes or Couscous.

Serves 6

kaffir lime and lemongrass mussels

2kg mussels, scrubbed

2tbsp olive oil

6 kaffir lime leaves, mid-ribs remove, sliced finely

2 stems lemon grass, trimmed, cut into 5cm lengths and bruised

2 green chillies, halved lengthwise

2 cloves garlic, peeled and sliced finely

juice of 2 limes

1 tsp SAL Lime & Lemongrass Drizzle

1tsp honey

150ml light coconut milk

Heat the oil in a large saucepan, add the kaffir lime leaves lemon grass and chillies and stir-fry over a medium heat for 30 seconds.  Add the garlic and cook until fragrant.  Add the mussels and stir.  Cover and cook until all have opened, shaking the pan once ot twice, removing mussels as they open.  Remove from the heat and spoon the mussels into serving bowls; discard any that have not opened.  Stir in the lime juice, SAL Drizzle and honey and bring to the boil.  Reduce the heat and stir in the coconut milk until heated.  Spoon the sauce over the mussels and serve.

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

Lime Rocket Cooler

1/4 cup Lime & Vanilla Bean Syrup

1 cup white rum

1 litre pineapple juice

400ml can light coconut milk

crushed ice

lime slices

mint leaves

Mix Lime & Vanilla Bean Syrup, rum & pineapple juice together. Add coconut milk & stir to combine. place crushed ice in a large jug, pour over rum mixture. Decorate with lime slices & mint leaves. Enjoy!

Lime & Cognac Cocktails

2 nips cognac

2 - 3 ice cubes

1 tbsp fresh lime juice

sprigs fresh mint

200 mls dry ginger ale

1 slice fresh lime

Pour cognac into tall glass over ice cubes, add lime juice & mint. Tope with ginger ale, add a slice of fresh lime. Serve.

TOP .^.